SOUTHERN SOUL, GLOBAL SPOTLIGHT

Semma, Chef Vijay Kumar's unapologetically South Indian restaurant in NYC, wins the prestigious James Beard Award and lands the No. 1 spot on The New York Times' Top 100 list.

- RACHNA VIRDI

Chef Vijay Kumar has earned a double accolade-his restaurant, Semma, won the prestigious James Beard Award for bringing bold, authentic South Indian (specifically Tamil Nadu) flavours to New York City. Often called the 'Oscars of the food world,' this award is among the most coveted in the U.S. Adding to the triumph, Semma has been listed in The New York Times' Top 100 Restaurants in NYC.

New York City's Michelin-starred Semma is a bold expression of South Indian cuisine, deeply rooted in Tamil Nadu's culinary traditions.

Since opening, Semma has drawn global acclaim-named one of Bon Appétit's Top Ten New Restaurants, Best New Restaurant in America by Esquire, and among The New York Times' Top 50 Restaurants of the Year. In 2025, it reached a new pinnacle, claiming the number one spot on The New York Times' Top 100 Restaurants, as chosen by the publication's interim critics.

Chef Kumar is still beaming from the recognition. "Personally, it's thrilling to see the food I grew up with celebrated like this. It's not just an honour for meit's for my family, and for the place we come from," he shares. "Professionally, it's a powerful reminder that we don't need to apologise for who we are. This recognition proves there's strength in authenticityand that our stories belong on the world's main stage."

Semma has undeniably redefined global perceptions of South Indian cuisine. Reflecting on his vision, chef Kumar adds, "My goal was simpleto cook the food I know, without compromise. I wanted Semma to feel like a home kitchen-bold in flavour and rich in soul. I didn't know how it would be received, but I knew I couldn't do it any other way. To see it celebrated in New York, one of the world's most competitive dining cities, tells me people are ready for real food and real stories. It's incredibly validating."

Regional Indian cuisine makes history