Semma

Semma gives a Greenwich Village dinner a clear culinary direction: heritage Southern Indian cooking, with Tamil identity and regional dishes that deserve more attention than a generic curry order. Its à la carte format makes it particularly appealing for companions who want to share a substantial restaurant meal and explore several preparations.

The gunpowder dosa is a natural starting point. The rice-and-lentil crepe comes with potato masala and sambar, making the combination of crisp crepe, filling and accompaniment central to the order. Dindigul biryani takes the meal towards goat and seeraga samba rice. These are useful anchors when deciding what to share, rather than simply choosing several dishes of a similar size.

The menu also moves through vegetables and seafood. A banana-leaf-wrapped branzino and an eggplant preparation with peanut and sesame illustrate its range. Dish availability changes, so use these examples to choose the kind of meal you want. The current menu’s ingredient descriptions are especially useful for groups negotiating heat, nuts, shellfish or other dietary limits.

Semma works well as the restaurant focus of a Village evening. Choose the meal first, then decide whether the group wants another nearby outing afterwards; sharing several courses here can already be a substantial occasion. It suits visitors who want a food destination with the flexibility of an à la carte order.