Semma, located at 60 Greenwich Avenue in NYC, (212) 373-8900, https://www.semma.nyc, is a brand new restaurant (opened in October, 2021) and it features Southern Indian Cuisine. As the proprietor, Roni Mazumdar, explained to us, Southern Indian cuisine is different than the Indian food that we have come to know in the NY metropolitan area. Based on our experience we would have to concur. Nothing against the other great Indian restaurants we’ve enjoyed over the years. This was just different….and wonderful!

Mr. Mazumdar, along with chef Chintan Pandya, have created a different, interesting menu and atmosphere. The interior is beautiful and tastefully done. With lovey wall paintings throughout the restaurant.

We began the experience by selecting 2 cocktails from a very eclectic cocktail menu. Jeanmarie selected the “Aiyo!”which includes mezcal, red chilli, tamarind, lemon, and garnished with a candied tamarind. After her first sip she declares, “Really smoky” and “Yum!!”

I selected a gin concoction called “Whistle Podu” which includes Curry leaf infused gin, canton liquor, cardamom and garnished with a curry leaf. This is a very light, aromatic cocktail with just a hint of curry. It was a perfect cocktail for me as I usually don’t partake in “mixed” drinks. It might be too light for some, though.
Here is the link to the entire Cocktail Menu. https://static1.squarespace.com/static/615bedc264a4c3392b97d4d8/t/61819963da0c335c97d76787/1635883363169/Semma+Cocktails+-+110221.pdf

For appetizers (a/k/a “starters” for the benefit of our British and Colombian sons-in-law) Jeanmarie selected Mulaikattiya Thaniyam (sprouted mung beans, coconut, smoked chili), and I choose Nathai Pirattal (Peconic snails, ginger, tamarind, kal dosa).

(Most people who know me know that I HATE beans, however mung beans are in the lentil family, so they don’t make the list of the dreadful legumes).
The mung bean dish is very refreshing, almost summery. There is a bit of a spicy kick due to the smoked chilis, but light and delightful. To me the dish gave me a sense of a ceviche (without the fish of course). You know when Jeanmarie really likes what she is eating because you constant hear, “hmmm”, or “oh my”, or “wow”. This dish rated many “hmmm’s”.

I got to enjoy the snails all to myself since Jeanmarie does not eat anything that used to live in water (never mind slimy snails). Our server suggested that I use the kal dosa like a tortilla and create a Southern Indian snail taco. She knew what she was talking about. The combination of ginger and tamarind with the taming effect of the dosa is such a unique and amazing flavor and the snails were prepared perfectly. Very tender and full of flavor that stood up to the very intense spice flavors. The presentation was really cool as well. The snails/sauces were served in what looked like a banana leaf basket over a bed of snail shells. If Jeanmarie ate seafood I’m sure I would have heard, not only a number of “hmmm”’s, but also many “oh my”’s and “wow”’s. Really, really delicious. It was a bit spicy and some may feel that it was too spicy, but for me it was perfect.

For our entrees (a/k/a “mains”) Jeanmarie selected Mirchi Ka Salan which are stuffed long peppers with sesame seeds and peanuts. I choose Goanese Oxtail with green cardamom, cinnamon, cumin, and cilantro.

The menu only describes the Mirchi Ka Salan as being stuffed long peppers with sesame seeds and peanuts, but obviously there are additional ingredients. I suspect there is coconut, curry and other spices. The peppers are grilled and tender. Regardless of what is in the sauce it is delectable. Jeanmarie describes this dish as savory, light, flavorful with a hint of spice. Other than the peppers, the dominant tastes are the sesame and peanuts. Really really good. Very unique!!

The Oxtail tasted more like what we are used to with Indian food. Rich with curry and cumin flavor. The meat is really tender and easily removed from the bone. This was the spiciest dish of the meal and in fact I ordered an Allagash (Belgian White beer) to help reduce the intensity of the spice. It was spicy, yes, but as I said to Jeanmarie, the spiciness did not take away from the flavor of the dish, (which is often the case with very spicy dishes in my experience), but instead added to the experience and flavors. I loved this dish!

They only offered one dessert; a cold coconut soup with shaved almonds and cashews served in a small coconut shell. There was nothing too special about the dessert other than the fact we were so full from our dinner that it was a welcomed treat to have a dessert that was light and sweet, but not too sweet. It was a perfect way to end an amazing meal!

Here is a link to the entire menu; https://static1.squarespace.com/static/615bedc264a4c3392b97d4d8/t/6181993aa32ab54c9ef519fd/1635883322443/Semma+Menu+-+110221.pdf You will notice a number of vegan and vegan option items on the menu as well.

Finally I need to say that it was refreshing to have the proprietor, Mr. Mazumdar, take the time to speak with us and the other patrons and even agreed to sit for a picture with us. As Jeanmarie said, we are really glad to have had the pleasure of experiencing this new restaurant. If our intuition is correct this will be a hard reservation to get in the very near future. All-in-all this is an amazing addition to the Village (or NYC for that matter) dining scene!. Here is the rating (I use a scale of 1 to 4 HK stars):
Atmoshphere/venue: 4 HK stars
Service: 4 HK stars
Food: an emphatic 4 HK stars.