In a major milestone for Indian cuisine, Semma, a popular South Indian restaurant in New York, has been named the No. 1 restaurant in New York City for 2025 by The New York Times. Known for its bold flavours and authentic South Indian dishes, Semma has proudly taken the top spot on the paper¡¯s prestigious list of the 100 Best Restaurants in New York.
This marks a historic moment not only for Semma but also for South Indian food, which has often been underrepresented in fine dining across the United States.
In 2025, The New York Times changed its ranking format. Unlike previous years when all 100 restaurants were ranked in order, this time only the top 10 received a numbered position, with Semma leading the list at No. 1.
Other top restaurants that followed Semma in this year¡¯s ranking include Atomix, Le Bernardin, Kabab, Ha¡¯s Snack Bar, King, Penny, Sushi Sho, Szechuan Mountain House, and Tatiana by Kwame Onwuachi.
In 2024, Semma had already gained recognition by ranking 7th, and was one of only four Indian restaurants to be featured on the list.
Semma is not just any Indian restaurant¡ªit is a restaurant that proudly showcases the flavours of South India in a bold and authentic way. Headed by Chef Vijay Kumar, who hails from Tamil Nadu, Semma offers a deeply personal and traditional menu that highlights ingredients like coconut, curry leaves, and dry red chillies.
The restaurant has become known for its signature dosa, which is fermented to perfection, crisped with ghee, and served with a side of fiery gunpowder spice. Many food critics call it the best dosa in New York.
In a heartfelt Instagram post following the announcement, Semma shared:
"Semma isn¡¯t just about Indian food, it¡¯s about what happens when a cuisine speaks in its own voice¡ªuntranslated and unafraid. This win is for every chef, every cuisine that¡¯s ever been overlooked."
Located in Greenwich Village, Semma is part of the Unapologetic Foods group, which is known for celebrating bold regional Indian cuisine. Semma¡¯s focus is on the traditional recipes of Tamil Nadu and other southern states, presented without dilution or westernisation.
Since opening its doors, Semma has received critical praise for maintaining its originality and delivering high-quality, flavour-rich food. Chef Vijay Kumar continues to lead the kitchen with passion and precision, keeping the essence of home-style South Indian cooking alive in the heart of New York City.
Semma is currently the only Indian restaurant in New York with a Michelin star, and it has proudly held this honour for three years in a row. Despite the competition from many high-end restaurants in the city, Semma stands out for both its culinary vision and cultural representation.
Other Indian restaurants like Dhamaka, also part of Unapologetic Foods, are pushing boundaries too¡ªbut Semma remains the most celebrated, especially after its recent top ranking.
Semma's rise to the top of New York¡¯s food scene is a proud moment for lovers of South Indian food and Indian cuisine as a whole. It proves that authentic regional cooking can not only hold its own in the fine-dining world but also lead it.
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