A South Indian staple refined to a high level. The crepe is remarkably thin and crispy, coated in 'gunpowder' (a spicy, nutty lentil and chili blend) and filled with a savory, ginger-spiced potato mash. It's served with fresh coconut chutney and sambar. It is the benchmark for dosas in Manhattan.
Tips from diners
The gunpowder has a real kick. If you're sensitive to spice, ask for the regular dosa, but the podi is what makes this version special.
One of the most unique dishes in the city, inspired by the village cooking of Chef Kumar's youth. The snails are earthy and tender, braised in a thick, spicy gravy balanced by the tang of tamarind and the sweetness of fresh coconut. It's an adventurous dish that highlights the restaurant's commitment to authentic, non-commercialized flavors.
Tips from diners
Even if you're not usually a fan of snails, try these. The sauce is so complex that the texture of the snails just becomes a vehicle for the spice.
A refined Kerala-style seafood dish. A succulent lobster tail is poached in a silky, golden sauce made from fresh coconut milk, turmeric, ginger, and curry leaves. The flavor is mild compared to the rest of the menu, allowing the sweetness of the lobster to shine through.
A dry-rubbed lamb dish that is falling-apart tender. The lamb shoulder is braised with a potent mix of black cardamom, fennel, and Tellicherry black pepper until the liquid has completely reduced into a thick, spice-crusted coating. It is intensely savory and aromatic.
Tips from diners
Order a side of parotta (flaky flatbread) to go with this. You'll want it to scoop up the spice-heavy bits of lamb.
The ultimate splurge at Semma. A whole Dungeness crab is cooked in a fiery, pepper-forward masala. It's a messy, hands-on experience that requires cracking shells to get to the sweet meat infused with the spicy gravy. It represents the coastal cooking of Kanyakumari.
Tips from diners
You MUST order this 48 hours in advance via their website or Resy notes. They don't keep extra crabs for walk-ins.
Part of the Unapologetic Foods group, Semma is the only Indian restaurant in New York with a Michelin star. Chef Vijay Kumar focuses on the flavors of his childhood in Tamil Nadu, serving dishes rarely seen in American Indian restaurants. The space is warm and tropical, echoing the backwaters of Southern India with woven textures and lush greenery.
Reservations open 21 days in advance at midnight. They are very hard to get. Use the 'Notify Me' feature on Resy; cancellations happen frequently in the 24 hours before.
They hold the bar for walk-ins. If you show up at 4:45 PM for their 5 PM opening, you can almost always get a seat. The full menu is served at the bar.
Semma does not hold back on spice. Their 'medium' is often what other places call 'extra hot.' If you have a low tolerance, stick to the Moilee or milder starters.
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