Semma

The Unapologetic Foods crew is all about introducing regional Indian food to New York—be it through addictive snacks through Adda or “explosive” yet rustic cuisine found at Dhamaka. But when it comes to Semma, Padma Lakshmi said it best, "this menu is a love letter to South India." Here, chef Vijay Kumar pulls from his upbringing growing up in his family’s rice paddy fields in Tamil, India. Starters begin with Mulaikattiya Thaniyam, a snack of sprouted mung beans that frequented his childhood, and the gingery Kudal Varuval or goat intestines prepared just as his mother had. Unfamiliar with this cuisine? Semma’s well-prepared servers invite the conversation so you can learn while you eat.