At Semma, opened in 2021, Kumar, originally from the southernmost Indian state of Tamil Nadu, cooks the food of his childhood-fiery Southern Indian home cooking that hasn't been toned down or tampered with for the American palate.
It's with said gastropod that we kick off one of two recipes that Kumar has very kindly shared with Fine Dining Lovers. For the dish nathai pirattal, snails are cooked with ginger and tamarind in a spicy gravy and served alongside mini kal dosas.
Semma could be seen as a great validation for chef Vijay Kumar and the team at Unapologetic Foods who noticed a gap in the market in one of the world's great food cities for authentic Southern Indian cuisine.
Both recipes work as satisfying appetizers, but could also be bulked up to mains. Either way you're in for a treat: an authentic taste of Semma and its Michelin-starred Southern Indian cuisine.
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