Semma

Name: Semma
Address: 60 Greenwich Avenue, New York, NY, 10011, US

Southern Indian

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Mon–Sat 5pm–10pm

60 Greenwich Avenue, New York, NY 10011
Last verified: August 2026
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Triangular gunpowder dosa served with sambar and chutneys at Semma

Small Plates & Appetizers

Mulaikattiya Thaniyam$11.00
- Vegetarian
Kollu Rasam$12.00
- Vegetarian
Uzhavar Santhai Poriyal$18.00
- Vegetarian
Nathai Piratta$27.00
Eral Thokku$25.00
Tiger prawn with green chili, fenugreek, and curry leaves
Kudal Varuval$19.00
Gunpowder Dosa$19.00
- Signature
Rice & lentil crepe, potato masala, and sambar
Mangalore Huukosu$19.00
Appam$10.00
- Vegetarian
Rice pancake with a soft, spongy center and crispy edges

Main Courses

Attu Kari Sukka$25.00
Mirchi Ka Salan$32.00
- Spicy
Kaikari Kurma$34.00
- Vegetarian
Meen Pollichathu$45.00
Valiya Chemmeen Moilee$46.00
Kozhi Allepey$36.00
Chettinad Maan$42.00
Goanese Oxtail$48.00
Dindigul Biryani$36.00
Kanyakumari Nandu Masala$125.00
For two
Whole Dungeness Crab$140.00
- Limited
Only 4-6 available each night

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Gunpowder Dosa · Kal Dosa.
Korma: A Mughal court braise: meat or vegetables cooked slowly in a pale, rich sauce of yogurt, cream and ground nuts (cashew or almond), scented with cardamom and saffron. Mild on most restaurant menus; navratan ("nine jewels") korma is the vegetable-and-fruit version. On this menu as: Kaikari Kurma.
Madras & Chettinad: Two southern styles. "Madras" is a British-restaurant label for a hot, tomato-and-chili curry in the Tamil manner. Chettinad, from the Chettiar merchant community of Tamil Nadu, is the real thing: black pepper, star anise, stone flower, curry leaves and dried chili ground fresh, all dark, aromatic and fierce. Kolhapuri is Maharashtra's equally fiery red-chili style. On this menu as: Chettinad Maan.
Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Valiya Chemmeen Moilee.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Dindigul Biryani.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Kanyakumari Nandu Masala.

Semma

Menu

Small Plates & Appetizers

Main Courses

Sides

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