"At Semma in the West Village, James Beard Award-winning chef Vijay Kumar highlights the edible bounty of South Indian cuisine, rooted in his own upbringing in the southernmost state of the country, Tamil Nadu. With flavorful, elegant dishes that are pricy yet ample, it's among the notable restaurants of the Unapologetic Foods portfolio because of the team's groundbreaking, successful efforts to showcase Indian cuisine in its full, flavorful glory, matched with quality hospitality; that's why the chef and the restaurant"
"The gunpowder dosa ($21) is as amazing as everyone says it is - the giant triangle-shaped item is served on a small round plate. Remember that the potato masala is in the center of the dosa, so smush down the middle and rip off pieces of the dosa to eat. Use all the sauces, especially the drinkable sambal. Valiya chemmeen moilee ($53), where lobster"
Semma in the West Village presents South Indian cuisine under James Beard Award-winning chef Vijay Kumar, whose Tamil Nadu upbringing shapes the menu. The restaurant emphasizes flavors from Kerala, Karnataka, Goa, Andhra Pradesh and Tamil Nadu through elegant, pricy yet ample plates. Signature dishes include a giant gunpowder dosa with potato masala and drinkable sambal; Valiya chemmeen moilee with lobster in fragrant coconut-mustard gravy; and roast lamb chops cooked in ghee with spicy salna. The Unapologetic Foods team delivers attentive hospitality. The front room and bar are lively while a back room offers quieter dining, and after-dinner single malts include Amrut and Paul John.
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