USA (Commonwealth Union)_Indian-American chef Vijay Kumar from Tamil Nadu was bestowed with the coveted James Beard Foundation Award for Best Chef: New York State. This distinguished culinary accolade recognizes his service at Semma, a famous South Indian restaurant in Manhattan’s Greenwich Village. Kumar, who hails from the village of Natham in Dindigul, Tamil Nadu, is a co-founder of Semma along with Roni Mazumdar and Chintan Pandya under the Unapologetic Foods group. Since the launch of the restaurant, Semma, which means “awesome” in Tamil, has been a popular restaurant among the Indian American community. Notably, it has also earned a Michelin Star in both 2022 and 2023.
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The James Beard Awards ceremony took place at the Lyric Opera of Chicago, where Kumar delivered an emotional speech. “There’s no such thing as poor or rich food—just food,” he said. “The real luxury is being able to share a meal and connect with others.” He added, “Tonight, Indian food stands tall. Tamil food stands tall. And so do I.” The win marks a historic moment as Kumar becomes the first Tamil-origin chef to receive this award. Accordingly, his recipes, which are from exclusive Tamil Nadu rural traditions, have won over many diners for their authenticity and native flavors. Notably, exclusive dishes like nathai pirattal (snail curry) and kudal varuval (goat intestines), which were once considered humble home food, are now stealing the spotlight on the culinary stage of New York.
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Semma is not Kumar’s first culinary venture. After graduating from the State Institute of Hotel Management in Tiruchirappalli, he worked at Taj Connemara in Chennai and spent several years on a cruise ship. He later moved to the US, working at Dosa in San Francisco and eventually becoming executive chef at Rasa, a Michelin-starred restaurant in Burlingame, California. His early life shaped his culinary path. Growing up on his grandparents’ farm, he hunted for snails and learned to cook over an open fire, skills that now reflect in Semma’s menu. “Every dish we create is a celebration of Tamil Nadu and my village roots,” Kumar recently shared on social media.
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The chef’s win has sparked pride and excitement among food lovers and the Indian community worldwide. Notably, Tamil Nadu IAS officer Supriya Sahu praised him on social media, saying his recognition shines a global light on the region’s rich food heritage. Furthermore, Semma continues to break boundaries. It is ranked first on The New York Times list of 100 Best Restaurants in the city and is still the only Indian restaurant in NYC with a Michelin Star. The restaurant’s approach, described by The Michelin Guide as “Indian cooking that doesn’t pander to American expectations,” demonstrates Kumar’s commitment to authenticity. From rural Tamil Nadu to the pinnacle of New York’s culinary world, Chef Vijay Kumar has taken an inspiring and pioneering path that celebrates tradition, passion, and perseverance.
