Semma
South Indian restaurant · West Village
60 Greenwich Ave, New York, NY 10011
Highlights
Semma is a vibrant West Village gem, serving authentic Southern Indian fare, highlighted by its show-stopping gunpowder dosa and cozy ambiance.
Semma is a vibrant West Village gem, serving authentic Southern Indian fare, highlighted by its show-stopping gunpowder dosa and cozy ambiance.
"Semma opened several years ago at a time when Indian restaurants specializing in regional cuisines were on the increase, but even among that august lot, this West Village restaurant is distinguished. The gunpowder dosa, configured as a triangle, is unbeatable. And some dishes are so pretty you won’t want to cut into them, like lobster tail in coconut milk and mustard, or the Goan-style oxtail." - Eater Staff
"Semma is a South Indian restaurant in New York City's West Village, founded by Chef Vijay Kumar. The menu is inspired by Chef Kumar's childhood memories and family recipes, featuring authentic dishes like venison, goat intestines, and snails. The restaurant aims to unapologetically showcase South Indian cuisine, honoring traditional flavors and ingredients." - Michael He
"One star for the Unapologetic Foods crew with a compelling Southern Indian a la carte menu." - Eater Staff
"Consistently one of New York City's hardest reservations to get since it opened in 2021, Semma has become a bit of a West Village legend. Operated by Unapologetic Foods, the team also behind such hits as Dhamaka on the Lower East Side and Park Slope's Masalawa & Sons, Semma is a warm and playful space serving up warm and playful South Indian cuisine that runs the gamut from the standard dosa (billed the “gunpowder dosa,” it is not to be missed for its crispy potato-stuffed crepe) to the Kanyakumari Nandu Masala with Dungeness crab. This latter number serves two for $160 and the restaurant asks those with reservations to preorder it at least 24 hours in advance. Walk-ins are possible here, with the 12 full-service bar seats reserved expressly for this purpose, so it's worth a shot to poke your head in around five in the evening when they open. —Charlie Hobbs, associate editor"
"In its exploration of southern Indian cooking, Semma from Unapologetic Foods, with chef Vijay Kumar, who was born in Tamil Nadu, is unlike anything our city has seen. Whether you stray into unfamiliar territory — the goat intestines served on a banana leaf are an example — or stick with curries of venison or lobster tail, you will enjoy subtle spice combinations and high-quality ingredients. The triangular gunpowder dosa is the best around." - Robert Sietsema
