“Our grandparents would take us foraging for snails, hunting, or fishing. There was no electricity, buses, or even proper roads. I enjoyed doing these activities,” shares Chef Vijay Kumar. That’s where it all began — in Natham, a small town in Tamil Nadu’s Dindigul district. Surrounded by paddy fields and coconut trees, he watched his grandmother cook snails in an incredible gravy after long days of foraging. He once dreamed of becoming an engineer, but when finances fell short, catering college became his unexpected path. What started as a compromise soon became his calling. Today, at Semma in New York City, Chef Vijay doesn’t just cook — he brings his childhood kitchen in Tamil Nadu to every table. Bold, unapologetic South Indian flavours that many in the West have never experienced fill the menu. From nathai pirattal (snails in spicy gravy) and eral thokku (prawns) to thinai khichdi (foxtail millet porridge) and fermented rice pancakes, every dish is deeply personal and carries the soul of Tamil Nadu. When Semma received the Michelin star, Vijay proudly walked up wearing his mundu, carrying his roots into the global spotlight. Semma has held the Michelin star for three consecutive years. And now, in 2025, Semma has made history — The New York Times has named it New York’s No. 1 Restaurant, a first for any Indian restaurant. @semmanyc | @chef.vijayakumar #chefvijaykumar #semmanyc #michelinstar #nycbestrestaurant #tamilnadu [Chef Vijay Kumar, Semma NYC, Michelin star restaurant, New York’s No 1 restaurant 2025, South India, Tamil Nadu]