Semma — Restaurant in New York

After a month of trying to snag a reservation, I finally secured one for Semma, my first Michelin starred restaurant experience, and it was well worth the wait. To make it even better, I returned a week later for a two day only Diwali celebration, which offered a unique tasting menu, making both visits unforgettable in their own right.

As soon as you step into Semma, the atmosphere transports you. With nearly every seat taken, including the bar, the energy is vibrant, while the decor and Indian music evoke a sense of home for anyone familiar with South Indian culture. The warm welcome continued when Ronnie, our waiter, provided a full breakdown of the menu and guided us with popular recommendations.

We started with drinks: the Thanga Magan Colada, Indian single malt whiskey, rum, pineapple, green cardamom, saffron, and coconut, was visually stunning and tasted distinctively Indian, though my girlfriend found it too whiskey forward, so I happily finished it. My own drink, the Panakkaran Old-fashioned with smoked chili spirit, mango, cinnamon, and bay leaf, was a fantastic twist on the classic, delivering a unique depth of Indian flavors. To replace my girlfriend’s drink, we tried Thee Mule, which had a refreshing, spiced smoothness thanks to green chili vodka and Indian spices. A must try for those who enjoy a fusion of classic cocktails with Indian flair.

We kicked off with the Mattu Iraichi Sukka, a beef short rib with black cardamom and tellicherry black pepper. The flavors were an explosion of authenticity, reminiscent of home cooked meals but elevated, and I’d say this ranks among the best Indian dishes I’ve had in America. We also had the Gunpowder Masala Dosa, a crispy crepe filled with spiced potatoes and served with coconut chutney, sambar, and rasam. It’s hands down the best masala dosa I’ve ever had, including those in India. Pairing the dosa with the beef was a game changer, and I highly recommend getting both if you visit.

I ordered the Goanese Oxtail, a standout, with beautifully cooked Angus oxtail seasoned with cardamom, cinnamon, and cumin. The presentation was stunning, especially with the snow peas garnishing the plate. My girlfriend’s Valiya Chemeen Moilee, a lobster tail in mustard, turmeric, and coconut milk, was equally impressive. The creamy curry perfectly complemented the large lobster tail, which is traditionally served with kingfish or salmon. Both entrees were intensely flavorful and authentic in ways you rarely find in Indian restaurants in America.

We opted for the passion fruit dessert, which was visually lovely but overly tart for our tastes. Nonetheless, we appreciated the thoughtfulness of the kitchen in bringing out a celebratory scoop of ice cream with a candle for our anniversary, an extra touch that made the evening special.

A week later, I returned with my mom for Semma’s Diwali celebration, featuring a unique, thali-style tasting with 12 small servings of curries, meats, and vegetables on a banana-leaf-lined platter. The standout was the fish fry with branzino, and I couldn’t resist seconds (or thirds). My mom particularly enjoyed the pineapple pachadi and lamb sukka. The special Diwali cocktail with mezcal, fenugreek, and curry leaves added a festive touch. For dessert, we were treated to Semiya Payasam and Rava Kesari, both traditional, beautifully executed, and delicious. My mom, in her sari, was thrilled with the whole evening, especially with the henna artist who created lovely designs for guests.

Meeting Chef Vijay Kumar himself was a highlight. Soft spoken & humble, he appreciated our feedback and seemed genuinely happy to see my mom enjoy his food.

Semma stands out as a rare place that goes beyond typical “Indian” restaurant fare, focusing instead on authentic South Indian dishes prepared to perfection. The thoughtful drinks, unforgettable appetizers, bold entrees, and the Diwali experience make it a must visit. Chef Vijay Kumar’s dedication shines in every dish, and for those looking to experience true South Indian flavors, Semma is absolutely the...

I heard people raved about Semma, mostly for their star and it is one of the rare Indian cuisines that earned a star. My friends and I have been eyeing for a while before we took the leap (also because the reservation can be a bit tricky to get).

The whole decor was fabulous, traditional but fusion way. The exterior reminds me of a cafe yet inside you will not mistaken the region where this cuisine stems from.

Spirits: Thanga Magan Colada Emmm I am alcohol intolerant but there is a caveat to it: I cannot resist anything related to a good pint colada. I ordered the Thanga Magan Colada with coconut and yogurt foam, and boy and girls please avoid this if you are thinking it is a colada. It is a good cup of innovative cocktail, spicy, refreshing, fermenty, with creamy foams that counterbalances the aromatics, yet this is NOT reminiscent of any pina colada (I tried pina colada from over the worlds, and the best is in Cuba, if you want to try too). Good, but unexpected.

Yajaman Sour My friend ordered this (I think). I took one sip and it was nicer than I imaged: it was pretty harmonic with strong aromatics, and tastes on the tickling side of the tongue. Because I didn’t have any expectations, I felt this one tasted better (yeah the human element)

Appetizer: Gunpowder Dosa Creamy mashed potato masala paste wrapped in rice & lentil crepes and paired with sambar and two kinds of dipping sauces. Perfect combo of flavor and texture. You first encounter the crunchy exterior of the crepe then you meet the creamy filling with hints of spices coming from the masala delivered with the iconic potatoness that dances on your taste buds. The potato masala is not mashed completely as there are bits of chunkier ones here and there (which is better for textural contrast). The sambar is like a cooked down veg soup, flavorful; I loved the dipping sauce way more. The green one is herby and creamy and the red one is spicer and tangy. It is aromatic, umami, creamy, sweet, and salty in one bite.

Attu Kari Sukka Goat dish that is perfectly lean-fat combined. It is braised to tender and tastes spicy, sweet, and fragrant from uses of black cardamom, tellicherry peppers, and mace. I really liked the toasted coconut strip/flakes on top for that additional crunch.

Entrees Valiya Chemmeen Moilee Tang from yellow mustard + spice from turmeric + creaminess of coconut + succulence of the perfectly cooked lobster tail. You get this tender bouncy lobster drenched in the thick creamy, spicy and sweet sauce, what more can I ask. BUT, I do feel this dish is more Thai forward than Indian forward for some reason. The coconut creaminess sorts of dominates and lingers on the tip of the tongue. I like the chili oil addition to the dish, added more visual aesthetics and a bit more flavor depth.

Goanese Oxtail Reminds me of Beef Rendang (yeah cannot get off the rigidity from the NYC east-Asian cuisine profiles). Tender to fall off the bone texture with fats all rendered and a dish full of collagen. Despite the lustrous mouth-feel, the sauce also delivered. The mixture of green cardamom, cinnamon, cumin, and cilantro was combined well with beef fat and leads to a hefty wave of aromatics as the sauce coats your tongue.

Sides Parotta I bet I am not the only person who never came across this word before coming here. It is a layered flaky flatbread made with refined wheat flour. A savory piece of crashed croissant is the best illustration I can give if you need extra reference. And ladies and gentlemen, it soaks up flavors like crazy. We dipped and wiped the all plates with sauces.

Elaneer Payasam Very coconut forward: yogurt-dessert made with coconut water , coconut milk, cashew, raisin and ghee. Buttery and creamy in all means, yet refreshing with coconut water. Good to supplement good fatty acids and electrolytes I guess.

Amazing service. The host literally came to every table and greeted and thanked all tables for coming. The waiters were very prompt and informative. Though the dishes were more Thai than I imagined, still I think it is...

A review long overdue… We walked into a very busy but very welcoming Semma on August 24th this year. I wanted to eat here for two main reasons: 1) the hype and rave reviews & 2) My enthusiasm to try Indian food especially from South India while I am far away from home.I must start with saying that the staff is extremely amiable and we got ourselves seated at the bar quite effortlessly. The chilled Grenache suggested by our bartender (Diwani) was crisp, fresh and fruity. That really built up my hopes. Considering my partner is vegetarian, we ordered the gunpowder dosa of course along with corn vadas (which we were told was added recently to the menu), and mangalore huukosu for starters. For mains we ordered meen pollichatu, along with a vegetable curry (I can’t remember the name) along with parottas.The starters came in and the first bite of the “CORN VADA” made me realize it is “parippu vada” (lentil fritters) with a few pieces of corn pushed in. It was a lot more spicier than any parippu vada i have ever eaten in the “thattu Kada” (local tea shops) of kerala. The texture was only semi crisp.Our next dish was the much awaited “GUNPOWDER DOSA” which was served with potato bhaji, two chutneys and sambaar. It wasn’t as crisp as it usually should be but the taste was authentic and i must admit the sambaar was really good. The chutneys however were so spicy, that I couldn’t tell the difference between the two other than their color. Next was the “MANGALORE HUUKOSU”. Hukosu is cauliflower in Kannada and there was nothing manglorean about the dish served because it was the most spiciest of all the dishes we had been served so far and it was just cauliflower fritters coated with a spicy semi dry gravy. It was an honest disappointment. At this point I could feel my mouth on fire.The VEGETABLE CURRY wasn’t worth even a mention as the flavor was weird, gooey and tasted nothing like any curry/gravy that I have tasted from any of the states in south india yet. The last food item from our order came in looking promising (or so I prayed). Our final dish, “MEEN POLLICHATU” was placed before me and the server struggled a bit to open the banana leaf wrapping. {I was eagerly waiting for the aroma that usually envelopes ones senses with the spices coated on the fried fish before wrapping it in banana leaf and cooking on open fire to fuse the flavors together that makes this a classic speciality of Kerala- at least that has been my experience.} AND I was disappointed once again. The masala was runny, devoid of any flavor and that made it taste like a simple baked fish slobbered with some gravy (not from kerala for sure). I still sat at the bar and ate all the fish after separating the tasteless gravy to the side, mainly because I needed my tongue to feel some respite from the spice bombardment in the starters and I wasn’t going to throw away a dish that is priced at $45. Semma might have garnered some rave reviews from the crowd and in all fairness their other meat dishes may be worth the praise; BUT they need to pull their sleeves up with the vegetarian dishes for sure. I see the dishes (at least those that I ordered), as not more than mere “spicy interpretations” of the real dishes and the last but MOST important aspect - “FLAVOR”. That night the only flavor I could taste was “MOUTH BURNING SPICE”. Southern india serves a gargantuan variety of dishes vegetarian and non vegetarian, ranging in every spice level. Most have an amazing balance of all 6 - Sweet, Salt, Spice, Bitter, Astringent and Pungent. As an ardent foodie and a chef who has grown up eating authentic Indian food from all over India, the experience was one that left me feeling let down by what I was served and as bad timing would have it, I ended up with a bad stomach for the next two days. All South Indian dishes ARE...