The story
Semma, from the team behind Unapologetic Foods (Dhamaka, Adda), is a bold, clear-eyed expression of South Indian cuisine. Chef Vijay Kumar draws on his upbringing in Tamil Nadu, translating farm life, family kitchens, and regional rituals into plates that feel both personal and powerfully layered. The name itself means "fantastic" in Tamil, and the restaurant lives up to it.
The menu is a tour of South Indian regions, with dishes that are rarely seen in New York. Start with the Gunpowder Dosa, a rice and lentil crepe with potato masala and sambar, or the Paniyaram, rice and lentil dumplings with asafoetida and a chutney that tastes like a grandmother's recipe. Larger plates include the Kozhi Allepey, a spring chicken with coriander and poppy seeds, and the Meen Pollichathu, branzino wrapped in banana leaf with ginger and shallots. The Kanyakumari Nandu Masala, a Dungeness crab dish for two with parotta and coconut rice, is a celebration of coastal flavors. Each dish is built on uncompromising regional ingredients, with spices like black cardamom, tellicherry peppers, and kalpasi.
Semma's singular approach quickly earned a Michelin star, a spot on the New York Times 100 Best Restaurants list for 2025, and the James Beard Award for Best Chef: New York State for Chef Vijay Kumar. It was also named one of North America's 50 Best Restaurants. The recognition is a testament to the restaurant's ability to present South Indian cuisine with both authenticity and ambition.
The space on Greenwich Avenue in Greenwich Village is intimate and warm, with a focus on the food. The dining room is modern yet unpretentious, allowing the vibrant flavors to take center stage. The cocktail program, with drinks like the Konkan 22 (tequila, kokum, coconut oil, chili salt) and the Madurai (vodka, rasam, cilantro), complements the meal without overshadowing it. Semma is a place where every dish tells a story, and every flavor is a memory.
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