At Semma in New York’s Greenwich Village, the wait for a table has become part of its legend. Reservations vanish months ahead as diners chase food that is fiery, grounded, and unapologetically Tamil.
When I mention I ate at Semma in 2022, Chef Vijay’s face lights up. “Oh my God, you’ve been? That makes it easier, I don’t have to explain so much!” he laughs. People often ask if foreigners can handle the spice. I just tell them, come, and try for yourself.”
The constant complaint, he admits, is reservations. “All I can say is sorry and thank you. We’re grateful.”