Semma

We always wondered when the time would come for our cuisine to stand shoulder to shoulder with other cuisines — well, seems like we are here now!!! We are so honored to be in the Top 💯 Restaurants of 2024 with & . Thank you 🙏 for including among so many that we are inspired by each day.
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🍺 The team at is excited to announce a collaboration with to bring you our very own Basmati Rice Lager! 🍻 It’s light, refreshing, and being sold at all of our restaurant locations!
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🎊 Happy New Years from our team! 🎉 2023 has been an absolute whirlwind of excitement for us! We opened .nyc, our first foray into Filipino cuisine, retained its Michelin star for a second year, we opened a second in in Midtown, made it on Best New Restaurants of 2023, and so much more!
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We’re so thankful to our team for all the hard work they’ve put into these projects over the past year. None of this would have been possible without them, and none of this would have been possible without YOU, our faithful supporters. We’re deeply humbled and indebted to you all. 2023 was a blast, but we’re just getting started.
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Many thanks to for telling our story in such a moving way. We are humbled and honored!
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🎁 Many thanks to our friends at for this amazing gift! Congratulations on your 2023 Michelin star and Happy Holidays!

How to win the restaurant game — Thanks 🙏 for doing this deep dive and dispelling the myths around reservation. Hopefully our friends can finally believe us that one of the toughest reservations in NYC is not manufactured but real people showing up snow or shine to build a community around food like never before. Thank you 🙏 all for always giving us a chance.

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To see 3 of our restaurants from be on the Top 100 Best Restaurants in New York by tells us that Indian cuisine has arrived on the shores of America and it is here to thrive. To be able to play a part in shaping the culinary landscape of New York is an honor that we do not take lightly. Thank you for giving us a chance, New York! We bow to you. 🙇‍♀️
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Congrats to our entire hospitality team for the dedication in creating something so special three times over that it will continue to leave a lasting mark in the city & beyond.
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We are thrilled to be among so many incredible talents that we are so fortunate to call friends. Our mission only strengthens further from here. Let’s go!

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is the #2 Restaurant of 2022 was by — Indian Food is starting to leave its mark on NYC like never before! This feels Ike a step forward but the there is still a very long road ahead for
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“Restaurants specializing in dosas and other South Indian dishes haven’t been especially rare in and around New York City, but Semma is the first one that feels like a party. “ ~
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Are you coming to the New York Times Events] ‘Nights Semma] tonight? (Link in bio) Last few slots are available this morning. A very special prix-fixe menu exclusively for American Express] is happening as part of The NY Times Food Festival — Nights to Remember.
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Posted • New York Times Events] Keep the celebration going post-festival with unique dining experiences at some of New York’s most intriguing restaurants. Special dishes. Secret recipes. One-night-only menus. Everything’s on the table. Created by and , it’s the perfect après for the Food Festival.

Nab a table at:



Semma]

Save yourself a seat through the link in bio.

is one of America’s Best Restaurants of 2022 by — so beyond honored to see this level of recognition for Heritage Southern Indian Cuisine.
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“South Indian cooking has probably never had a more capable champion in New York than the chef Vijay Kumar.”
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Thank you for including in this incredible list with our friends
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Off menu special: Summer Corn 🌽 Vada — last few weeks if this deliciousness left.
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We have always admired ‘s work, so it’s extra special when he shares his love for Semma] — thank you 🙏 Chef
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Posted • Whole crab with a lot of flavor - I love it! Semma] in NYC
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Thank you for bringing our crazy ideas to reality with such care!
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Posted • When notable restaurant designer Wid Chapman, Principal of , was tapped to design another concept for the Star Dhamaka Team, it was a fast-track project gutting and redesigning an existing Indian restaurant in just two months.
The new space was centered around a strong regional theme: Kerala in South India, encapsulating a more lush, tropical ambiance showcasing an area traditionally known for its house boats. The structure had a shaped, sloped ceiling, and installing a thatched roof mimics the feel of a Keralan home and immediately conjures up a sense of place!

💫 Inspired Design

The choice of Chizel® Wood Panels for emphasizes the texture and dimension on the different surfaces throughout the restaurant and compliments the wall mural that alludes to the interpretation of the South Indian motifs, deities, and more. With the bar front being a focal area, we wanted a rich texture with dark wood that would contrast the lighter ceiling without reading too literal. The diagonal patterns in the Chizel® Wood Panels set just the right tone for this cutting-edge client - Unapologetically Indian - Greenwich Village NYC dining venue.

💫Creativity and Collaboration

This was the sixth restaurant we designed for this group and having collaborated with ASI for many years we knew ASI Materials would allow us to incorporate a theme while merging spatial and architectural constructs. Known as advocates of dynamic, detailed, and curated designs we know that guests can always anticipate a wonderful time in our inventive and multifaceted social settings.

Let’s collaborate on your next project‼️

Imagine thinking all biryanis are the same! It’s just as crazy as comparing Risotto with Paella 🤯
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Dindugal Biryani is from the Dindigul region of Tamil Nadu, India 🇮🇳 This biryani is distinctly different from what most of us consider Biryani to be. Unlike the Northern style of Biryani that uses Basmati Rice, this one uses Seeraga Samba rice from the South. The rice and goat actually cooks together and does not get steamed later. From flavor to texture to the entire cooking technique is different enough to give it a whole new name. This is preciously the fun of exploring regionality in Indian cuisine — a dish evolves every 💯 miles.
•••vijayakumar grew up eating this and we are doing our part to bring it to you with utmost integrity. For him there is no better Biryani than this while for it’s the Lucknow Biryani and for .mazumdar it’s the Calcutta Biryani. In the end we all love most of what we have grown up with. Authentic food is about the authentic perspective.
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It’s always exciting to get a call ☎️ from the homeland to discuss our journey.
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Posted • With meen pollichathu, Dindigul biryani and the snail-based nathai pirattal on the menu, in New York has an unapologetic approach to rustic South Indian food.

Read the interview on lifestyle.livemint.com/food

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📷 .deckle.nyc
Swipe 👉
A closeup of the snail-based Nathai Pirattal
(From left) Chintan Pandya, Chef Vijay Kumar and Roni Mazumdar

Posted • Musicals have 11 o’clock numbers, soccer has penalty kicks, and has a whole dungeness crab covered in sweet-spicy cardamom gravy. That dish is a showstopper, and it’s what we’ll remember years from now when we’re wearing bibs and cracking crustaceans somewhere less exciting. Read our 9.0 review in bio for more on this excellent new South Indian restaurant in the West Village.
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