From Madurai to New York, Chef Vijaya Kumar is making India proud with his culinary venture Semma whose menu defies the clichés that often define Indian food abroad.
This year has been special as he not just won the 2025 James Beard Award for Best Chef: New York State but also ranked number 1 in New York Times annual list of 100 best restaurants.
“From day one the goal was to move beyond the typical, beyond the small fraction of what Indian food really is. I wanted to cook the food I know, spicy village-style dishes with Tamil flavors. And we wanted to present it with pride,” he tells me.
Read the full story that first appeared in India Today here:
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