Semma is a vibrant spot for elevated Southern Indian cuisine, offering boldly flavorful dishes like the gunpowder dosa and scrumptious cocktails in a warm, inviting ambiance.
"Michelin-starred Semma from Unapologetic Foods opened several years ago at a time when Indian restaurants specializing in regional cuisines were on the rise; this one with chef Vijay Kumar at the helm remains a standout. 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. Book reservations online." - Melissa McCart
"Between Dhamaka, Adda, and the fast-casual fried chicken depot Rowdy Rooster, the team behind Semma has opened more great restaurants than most of us deserve. We’re fans of every single one, but this is the crown jewel. This restaurant serves South Indian regional specialties typically made in rural home settings, and they do so in a narrow space with quintessential West Village charm. Highlights include the crunchy Mangalorean cauliflower and a masala-potato-filled gunpowder dosa that tastes like cheese even though there’s none present. No meal at Semma would be quite right, however, without a few of the meaty dishes that are harder to find in NYC. Try the lamb topped with fried curry leaves, and don’t miss the Goanese oxtail. If you want to go big, pre-order the whole dungeness crab. Reservations are released online two weeks in advance. There aren't any tables saved for walk-ins, but there are 12 seats at the bar, so you can always try your luck there." - bryan kim, neha talreja, willa moore, will hartman, sonal shah
"The southern Indian states of Kerala, Karnataka, Goa, Andhra Pradesh, and Tamil Nadu — where chef Vijay Kumar is from — are the menu focuses of the Unapologetic Foods restaurant. It’s a really wonderful West Village spot from the team of Roni Mazumdar and Chintan Pandya. It wows with dishes like the Goanese oxtail and the Mangalore huukkosu — cauliflower fritters served with fresh coconut chutney. The gunpowder dosa is one of the best in town." - Robert Sietsema, Nadia Chaudhury
"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
