Semma

Chef Vijay Kumar runs the show at Semma, where regional south Indian cuisine is on full display. This is authentic Indian cooking that doesn't pander to American expectations, and if some of the dishes are unfamiliar, lean on the staff who know their stuff and are eager to share. One bite in and you'll quickly learn that this cooking is all heart. Dishes are spicy, but the heat is used as elegantly as it is liberally. Start with the mulaikattiya thaniyam, the chef's childhood snack that bursts with flavor. The gunpowder dosa, a classic rice and lentil crepe filled with potato masala, is on every table for a reason. Attu kari sukka is falling-apart tender lamb in a dark brown curry redolent of warm spices.

• Focus on South Indian regional specialties, including dishes uncommon in NYC (e.g., venison curry-style preparations and Goanese oxtail).
• Signature whole Dungeness crab dish is limited nightly and requires calling ahead.
• The gunpowder dosa’s fermented lentil crepe delivers a cheese-like richness without cheese.

• Dungeness crab — whole crab dish that must be called in ahead; served with coconut rice and cardamom-forward chutney.
• Fermented rice-and-lentil batter — foundational to the gunpowder dosa; fermentation drives a salty-creamy flavor without dairy.
• Byadgi chilis — used in the Mangalorean cauliflower preparation.
• Goanese-style spices (green cardamom, cumin) — featured in the Goanese oxtail.

Standout dishes (pricing in USD, approx. EUR in parentheses)

• Kanyakumari Nandu Masala (whole Dungeness crab; call ahead): $140 (≈ €119)
• Gunpowder Dosa: $19 (≈ €16)
• Mulaikattiya Thaniyam: $11 (≈ €9)
• Mangalore Huukosu (cauliflower): $19 (≈ €16)
• Attu Kari Sukka (lamb): $25 (≈ €21)
• Goanese Oxtail: $48 (≈ €41)