8 South Indian Dishes to Try in New York as Regional Indian Cooking Gains Attention
Indian food in New York has long been associated with familiar favorites like butter chicken, naan, and rich curry dishes. But more restaurants are highlighting something more specific: the food traditions of individual Indian regions.
South Indian cuisine, in particular, is receiving more attention as chefs bring dishes from Tamil Nadu and Kerala to New York dining rooms without simplifying their regional identity.
Three restaurants offering a closer look at these traditions are Semma in the West Village, Chatti in Midtown, and Kidilum in Flatiron. Each restaurant approaches South Indian cooking through a different lens, from Tamil village-style dishes to Kerala toddy shop-inspired small plates.
Here are eight dishes that offer a taste of the regional cooking shaping New York’s Indian dining scene.
Semma: Exploring Tamil Nadu Through Traditional Flavors
Located in the West Village, Semma opened in 2021 and focuses on Tamil Nadu cuisine. The restaurant’s chef, Vijay Kumar, grew up in Tamil Nadu and draws inspiration from the cooking traditions he experienced growing up.
Semma has earned recognition from the Michelin Guide and received a 2025 James Beard Award for Best Chef: New York State, according to the restaurant. The menu keeps many dish names in Tamil, reflecting the restaurant’s focus on presenting regional cuisine as it is traditionally known.
Nathai Pirattal
One of Semma’s most talked-about dishes is Nathai Pirattal, snails cooked with ginger and tamarind. Chef Vijay Kumar has shared that the dish connects to his childhood memories in Natham, a town near Madurai in Tamil Nadu, where snail dishes were part of local cooking traditions.
The dish combines tangy tamarind notes with ginger and spices, creating a distinctive introduction to Tamil cuisine. Since menus can change, diners should check current availability before visiting.
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Eral Thokku
Seafood plays an important role in many South Indian coastal cuisines, and Semma’s Eral Thokku highlights that tradition. The dish features tiger prawns cooked with green chili, fenugreek, and curry leaves, according to the restaurant’s menu. The spice blend creates a layered flavor profile that showcases Tamil cooking techniques without heavy sauces.
Gunpowder Dosa
For diners new to South Indian cuisine, Gunpowder Dosa offers a more familiar starting point. A dosa is a thin crepe made from fermented rice and lentil batter. Semma’s version is served with potato masala and sambar, along with podi, a spicy dry seasoning made from ground ingredients including lentils and chilies.
The dish reflects the importance of dosa in South Indian food culture while adding Semma’s own approach to spice and presentation.
Chatti: Kerala Toddy Shop Traditions in Midtown
Moving from Tamil Nadu to Kerala, Chatti brings the flavors of Kerala’s toddy shops to Midtown Manhattan.
The restaurant opened in February 2025 and is the first U.S. restaurant from Kerala-born chef Regi Mathew, who is also known for Kappa Chakka Kandhari in Chennai and Bengaluru.
The concept takes inspiration from Kerala toddy shops, casual establishments traditionally known for serving food alongside palm toddy, a fermented palm drink. Chatti’s menu focuses on small plates, known as “touchings,” designed for sharing.
Toddy Shop Beef Fry
Beef fry is a well-known part of Kerala’s culinary tradition, and Chatti’s version is inspired by the dishes served in toddy shops. The restaurant describes the dish as brisket slow-cooked with spices and finished with coconut. The result is a savory, spice-forward dish that represents Kerala’s approach to slow cooking and bold flavors.
Prawn Pouches
Chatti’s Prawn Pouches highlight Kerala’s coastal connection. The dish features prawns steamed in banana leaves with coconut masala, combining seafood with one of the ingredients most closely associated with Kerala cooking. The banana leaf preparation adds a traditional touch while allowing the flavors of the coconut-based seasoning to shine.
Clay Pot Fish Curry
Another Kerala-inspired dish at Chatti is Clay Pot Fish Curry. The curry uses a traditional cooking method and reflects Kerala’s long relationship with seafood and spice-based preparations. Chef Regi Mathew has described his approach as focusing on balance and flavor rather than simply increasing heat levels.
Kidilum: A Coastal Kerala Perspective in Flatiron
Kidilum opened in February 2026 in the Flatiron neighborhood, bringing another interpretation of Kerala cuisine to New York.
The restaurant’s name comes from Malayalam slang meaning “beyond awesome.” Chef and partner Vinu Raveendran draws inspiration from his experiences growing up in Kerala, including summers spent at his cousin’s tea shop. According to Resy, the restaurant highlights coastal Kerala cooking, where coconut and regional spice blends play an important role.
Podi Idly
Kidilum begins meals with Podi Idly, a small version of the classic South Indian steamed rice and lentil cake. The dish comes with podi, a spice blend that adds flavor and introduces diners to the restaurant’s cooking style. It offers a simple entry point into Kerala and South Indian flavors before moving into larger dishes.
Nandu Curry
Seafood appears again with Kidilum’s Nandu Curry. The dish features crab paired with dark roasted coconut and fennel pollen, highlighting Kerala’s coastal influences. The roasted coconut brings depth to the preparation and shows another side of South Indian seafood cooking.
How to Explore South Indian Food in New York
For diners visiting these restaurants for the first time, ordering several dishes to share can be a good way to experience the variety of flavors.
Semma notes that reservations open 15 days ahead at 9 a.m. Eastern, and dinner service runs Monday through Saturday. Availability and menus can change, so check directly with each restaurant before visiting.
What connects Semma, Chatti, and Kidilum is their focus on regional identity. Rather than presenting Indian cuisine as one single style, these restaurants highlight the different histories, ingredients, and traditions found across South India.
For New York diners, that means more opportunities to discover dishes that tell a deeper story about their origins.
