Semma

"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

"The Waiting Room: Talea The Back-Up Plan: The Happiest Hour To eat some of NYC’s best Indian food in the West Village without a reservation, you should accept that it’s going to take a little while, then make a beeline for Talea’s West Village location. The women-owned brewery has interesting beer, and espresso martinis. Plus, if you get peckish, they allow outside food, so you could enlist the line-standing enthusiast in your party to pick up some slices from L’Industrie. Or, check out The Happiest Hour—it can get crowded, but you can always stand around with a $32 bucket of beers. " - willa moore

"The southern Indian states of Kerala, Karnataka, Goa, Andhra Pradesh, and Tamil Nadu — where chef Vijay Kumar is from — are the focus of the menu at Semma. It’s a really wonderful West Village restaurant from the team of Roni Mazumdar and Chintan Pandya. It wows with dishes like goat intestines flavored with curry leaf and Mangalore huukkosu — cauliflower fritters served with fresh coconut chutney. And the gunpowder dosa is one of the best in town." - Robert Sietsema

"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. " - bryan kim, neha talreja, willa moore, will hartman, sonal shah

"Semma is an exceptional restaurant that serves South Indian regional specialties in a charming West Village space. Everything on the menu is great, but no meal here  would be quite right without a few of the meaty dishes that are harder to find in NYC. We especially love the vat of tender Goanese oxtail and spicy dried lamb. The flawless menu and stylish ambience make Semma one of the best restaurants in NYC." - neha talreja, carina finn koeppicus, bryan kim