Latest news with #Kerala-style
Time of India
11-07-2025
- General
- Time of India
International Fries Day 2025: 9 types of fries to try for snacking
1 2 If there's one snack that unites people across ages, moods, and countries, it's fries. Hot, crispy, salty, and comforting, fries have a way of making any moment better. Whether you're dipping them in ketchup, tossing them in spice, or pairing them with a burger, they're always welcome on the plate. But there's more to fries than just the usual salted ones from your favourite fast-food joint. This International Fries Day, give your tastebuds something new with different styles, shapes, and flavours from around the world. Here's a list to get you started. Zucchini Fries A lighter, veggie-forward take on regular fries, zucchini fries are crisp on the outside with a soft bite inside. They're usually coated in a light crumb or flour before being baked or air-fried. Great with herby dips or a yogurt-based sauce, they bring freshness and crunch without feeling heavy. Pumpkin Fry Slices of pumpkin fried till golden make for a slightly sweet, soft-centred snack. Often made with Indian masalas, this fry version is more comforting than crunchy. It works well as a side with dal-chawal or even as a warm snack with tea on rainy days. Raw Banana fries Popular in parts of South India, raw banana fries are savoury, starchy, and filling. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like One of the Most Successful Investors of All Time, Warren Buffett, Recommends: 5 Books for Turning... Blinkist: Warren Buffett's Reading List Click Here Undo They're cut into thick slices or wedges and fried till golden. A sprinkle of salt or some black pepper is all they need. These are great for those avoiding potatoes but still craving that crispy edge. Tapioca fries A Kerala-style snack that deserves more attention, tapioca fries are chunky, chewy, and slightly nutty in taste. Fried and finished with red chilli powder and salt, they're perfect with coconut chutney or a simple ketchup dip. They're also surprisingly satisfying. Classic salted fries You really can't go wrong with the original. Cut into thin sticks, fried till golden, and sprinkled with just salt, classic fries are crispy on the outside and soft inside. They go with everything and are the base for almost every other version. They're quick to make at home and easy to pair with any dip, making them a reliable go-to. Baked sweet potato fries A healthier option that still hits the spot, sweet potato fries are rich in fibre and vitamins. Baking them brings out their natural sweetness and gives them a soft-crisp texture. A sprinkle of paprika or black salt adds extra flavour without going overboard. These work well as a snack or a side with your meal. Peri peri fries Spicy, tangy, and full of flavour, peri peri fries are for those who like their snacks bold. Usually tossed in a dry spice mix with red chilli, garlic, and herbs, these fries wake up your tastebuds with every bite. They pair well with creamy mayo or a garlic dip, which helps balance the heat. Masala fries An Indian twist that never disappoints, masala fries are tossed in chaat masala, red chilli powder, and a little lemon juice. They're tangy, spicy, and slightly sour in the best way. You can add chopped onions, coriander, and even a little sev on top for more crunch. They make a great evening snack or party starter. Crinkle-cut or curly fries Sometimes it's not just about taste but texture too. Crinkle-cut fries have more surface area, which makes them extra crispy. Curly fries, with their twisty shape, add variety to the plate and are usually seasoned more generously. Both are great for dipping and perfect for sharing.
NDTV
04-07-2025
- Climate
- NDTV
Where To Sip Coffee In Hyderabad When It Rains: 6 Best Cafes For Monsoon Mood
In a rush? Can't cook? There is something about rain that makes us slow down, reach for something warm, and watch the world blur behind misty windows. In Hyderabad, when the skies turn moody, the cafe scene slips into its own mellow rhythm. Sure, chai is the soul of the city, but coffee lovers know that monsoon magic hits differently when paired with a strong brew and a cosy corner. From bungalow hideouts to breezy rooftop nooks, the joy of sipping coffee during a downpour is pure romance. These cafes don't just serve caffeine, they offer comfort, company, and just the right ambience for lingering conversations or solo daydreaming. So, whether you are stepping out with an umbrella or staying curled up inside, here are some of our favourite coffee spots in Hyderabad made for rainy-day unwinding. And yes, if the weather wins, most of them are just a tap away on your favourite food delivery app. Here Are 6 Cafes To Enjoy Rain In Hyderabad: 1. Roastery Coffee House, Banjara Hills: If you love your coffee with a side of garden calm, Roastery is your spot. Tucked inside a charming bungalow, this cafe feels like a warm hug on a rainy day. The backyard seating is leafy and serene, and the indoor space is all white walls and wooden accents, ideal for journaling, reading or just unwinding. Must-try: Cold Brew, Mac-n-Cheese, Pour-over blends 2. Aaromale, Film Nagar: Aaromale is where Kerala-style architecture meets monsoon cosiness. The cafe is set in a spacious bungalow with terracotta cladding and lush greenery, making it feel like a hill station hideout. The indoor seating resembles a glasshouse, while the outdoor area pops open umbrellas so you can enjoy the drizzle without getting drenched. Must-try: Brownie Hot Chocolate, Peri Peri Chicken Quesadilla, Banana Bread 3. PS Cheese Cafe, Madhapur: This one is for the cheese lovers and coffee nerds. PS Cheese is Hyderabad's first artisanal cheese cafe, and it doubles as a cosy monsoon retreat. With large windows, yellow interiors and a transparent sunroof, it is the kind of place where you can sip a cold brew and watch raindrops race down the glass. Their menu is also available on food apps, making it ideal for cheesy comfort at home. Must-try: Cheese Platter, Mushroom Alfredo Pasta, Cold Brew Mojito 4. Habitat Cafe, Banjara Hills: Perched on a rooftop, Habitat Cafe is a semi-open terrace spot that feels tailor-made for rainy days. With large canvas umbrellas and glass-panelled walls, it offers a misty skyline view and a cosy indoor lounge. The vibe is minimalist and calming, with board games and books to keep you company. 5. Autumn Leaf Cafe, Jubilee Hills: Set in a heritage bungalow with cobblestone paths and lush greenery, Autumn Leaf feels like a secret garden in the middle of the city. The outdoor seating is dreamy - with string lights, wooden tables, and the soft patter of rain on leaves. Inside, it is all warm tones and quiet corners. You can also order from their menu through food delivery apps if you want to experience the vibe without the commute. Must-try: Cappuccino, Falafel Burger, Onion Rings 6. Sobremesa - Bakehouse Cafe Kitchen, Jubilee Hills: Sobremesa is where European cafe culture meets Indian comfort. With its minimalist interiors, sourdough toasts, and inventive coffee mocktails, it is a monsoon mood board come to life. The glass panels and soft lighting make it a cosy escape when the skies turn grey. What are you waiting for? The next time it pours, grab your umbrella, or your phone, and brew some monsoon memories, one cup at a time.
Time of India
04-07-2025
- Business
- Time of India
Cooking Up a Storm: Desi Chefs Spice up the Big Apple
Tired of too many ads? Remove Ads Tired of too many ads? Remove Ads Tired of too many ads? Remove Ads At 7:30 on a sweltering summer evening in New York City, the Garment District is winding down. The frantic activity of the Big Apple 's fashion hub gives way to a quieter time of day. But the air still hums with the excitement of secrets to be revealed. Times Square is to the north with its bright lights and heaving crowds, while the Empire State Building is unmissable, awash with colour from the lights. The mannequins in the shop windows, draped in sequined fabric, seem glimmeringly sentient. Tucked away on West 37th Street, a storefront announces Chatti in a flamboyant italic script and, in smaller but no less confident font, By Regi is the celebrated Indian chef's toddy shop-inspired, Kerala-style kitchen. And it's part of a wave. New York is in the throes of a spice-sprinkled gourmet glasnost that is unapologetically city's Indian food scene used to be split, only half-jokingly, into butter chicken for the masses, molecular gastronomy for the those extremes lay an arid vacuum. The ground has shifted with a bunch of intrepid, creative chefs serving Indian food that's uncompromisingly hyperlocal and high concept to NYC. Diners can't get enough of it. And the food critics, powerful enough to make or break restaurants in this part of the world, are the first time in its nearly century long history, the New York Times anointed an Indian restaurant—Semma—as No. 1 in its Top 100 Restaurants in NYC South Indian fine-dining destination, helmed by chef Vijay Kumar (formerly of California's Michelin-starred Rasa) and backed by restaurateurs Roni Mazumdar and Chintan Pandya of Unapologetic Foods, has emerged as an unmistakable disruptor in fine dining. Alongside Semma, several other Indian restaurants made it to the Times' Top 100, including Dhamaka, known for its fiery, rustic menu from the Indian hinterlands; Masalawala undefined Bungalow , a newer entrant from celebrity chef Vikas Khanna blending artful plating with deep-rooted Punjabi flavours; and Dera, a Jackson Heights staple offering a rich blend of Indian, Pakistani, and Bangladeshi Foods is at the heart of this spice-splashed revolution. Pandya has also won the much sought-after James Beard prize for chefs. Most importantly, their growing empire—Semma, Dhamaka, Adda, Masalawala & Sons and Rowdy Rooster—doesn't pander to Western palates. Dhamaka and Semma are booked months in advance. Diners are lucky if they can snag a reservation on Resy.'The Indian food scene right now is as exciting as it's ever been in New York City,' says veteran food writer Andrea Strong. 'And that's in large part because of Chintan and Roni and Vijay.'Bungalow is Vikas Khanna's most personal offering to date.'This is my last restaurant,' he says, a culinary venture that caps off a 41-year career. 'New York is not an easy restaurant space, of course; it's the greatest, and it's also the toughest.'With Bungalow, he's reclaiming memory, an ode to what his late sister told him after admonishing him for 'chasing lists.''I have so many failed businesses where I could not break the code,' he says, but Bungalow is his York has had great South Asian food for quite some time, says Ryan Sutton, a food critic who has spent over two decades writing about food for Eater and now publishes The Lo Times. 'I remember going to a wedding at the original Junoon about a decade ago—probably the best wedding food I've ever had.'There was also Hemant Mathur's now-closed Tulsi, which had a Michelin star, like Junoon. 'And of course Indian Accent rolled into town a while back, and that venue (like the late Floyd Cardoz's shuttered Tabla) proved that New Yorkers were willing to pay a serious premium for really good South Asian fare,' remembers Sutton. But admittedly, what's going on is more exciting than just trendy amuse Chatti, the room is filling up fast. Within the hour, it's packed—tables claimed, voices rising in a familiar rhythm. For a moment, it doesn't feel like New York anymore.'For so long, people only knew one kind of Indian food,' says Mathew. 'People become like a community… good food in smaller portions. Now, they're discovering the flavours of Kerala. They're discovering our stories.'Stories that—until a few years back—weren't an option in the fine dining circuit of New York's food scene. These ideas were mostly pushed to the confines of the immigrant-reliant borough of Queens.'What's happening is not a trend,' says Pandya, who fired up the kitchen at Dhamaka, listed as a Michelin Bib Gourmand restaurant. 'I think it took a lot of crazy steps, almost, that didn't make logical or business sense for us to arrive at this point, and those were the breakthroughs that we needed.'What is happening differently with Indian food, and specifically in their restaurants, is that they are serving the real thing. 'Food we've been cooking for a long time—at our households, at our events—but it was never represented,' says March 2017, common friends had introduced Mazumdar and Pandya to each other. Pandya says Mazumdar was 'a crazy entrepreneur' who wanted someone to partner with.'We knew one thing—our cuisine needed a radical shift,' Mazumdar says. 'Chintan had spent his whole career in fine dining. I came in with a disruptive mindset. That's where we connected. We didn't have a white paper or a protocol.'It was uncharted territory. Indian food had never really worked in this city. 'So we asked, what do we do about it?'Whether that meant serving gurda kapoora (goat kidney and testicles) or refusing to do takeout at the pandemic-born Dhamaka.'The very first time when you open the lid of a freshly cooked dish and that steam comes out—that's a dhamaka,' Pandya says. 'I cannot recreate that in a plastic container.'Currently, Semma is what every Indian wants to talk about. Kumar has taken the city by storm, given that it's unprecedented for a Tamil food-centric restaurant to get a Michelin Kumar wasn't hired to build Semma. He had written to Mazumdar when Rahi launched, saying he would love to join them he finally joined the kitchen at Rahi, his dishes stood out. At that point, Mazumdar said if they end up serving this, they would end up confusing Rahi's core consumers. So Semma was born. Rahi has since closed.'Semma showcases Tamil Nadu. Masalawala brings Kolkata. Dhamaka brought offal. This isn't about fusion or elevation. It's about recognition,' says says: 'The food is spicy, it's loud, it's rowdy, and it's fun. There's an energy to it that's similar to what you'd find in Bombay or Calcutta.'Unapologetic Foods is planning to open an Adda in Philadelphia and a fast-casual Kababwala in NYC by the end of this at Chatti, Mathew is busy attending to guests at every table—explaining toddy shop culture. Khanna says there are nights he sees scores waiting outside. 'They're just coming as a part of a pilgrimage. Agar restaurant ye create kar sakta hai, it means there's so much more.'For the first time, Indian food in New York isn't whispering. It's making noise—and it's not asking for permission. It's unapologetically Indian.
Economic Times
03-07-2025
- Entertainment
- Economic Times
Semma to Chatti and Bungalow: Desi restaurants in Big Apple do a Dhamaka
Indian restaurants in New York are going unapologetically hyperlocal New York: At 7:30 on a sweltering summer evening in New York City, the Garment District is winding down. The frantic activity of the Big Apple's fashion hub gives way to a quieter time of day. But the air still hums with the excitement of secrets to be revealed. Times Square is to the north with its bright lights and heaving crowds, while the Empire State Building is unmissable, awash with colour from the lights. The mannequins in the shop windows, draped in sequined fabric, seem glimmeringly sentient. Tucked away on West 37th Street, a storefront announces Chatti in a flamboyant italic script and, in smaller but no less confident font, By Regi is the celebrated Indian chef's toddy shop-inspired, Kerala-style kitchen. And it's part of a wave. New York is in the throes of a spice-sprinkled gourmet glasnost that is unapologetically city's Indian food scene used to be split, only half-jokingly, into butter chicken for the masses, molecular gastronomy for the those extremes lay an arid vacuum. The ground has shifted with a bunch of intrepid, creative chefs serving Indian food that's uncompromisingly hyperlocal and high concept to NYC. Diners can't get enough of it. And the food critics, powerful enough to make or break restaurants in this part of the world, are the first time in its nearly century long history, the New York Times anointed an Indian restaurant—Semma—as No. 1 in its Top 100 Restaurants in NYC list. The South Indian fine-dining destination, helmed by chef Vijay Kumar (formerly of California's Michelin-starred Rasa) and backed by restaurateurs Roni Mazumdar and Chintan Pandya of Unapologetic Foods, has emerged as an unmistakable disruptor in fine dining. Alongside Semma, several other Indian restaurants made it to the Times' Top 100, including Dhamaka, known for its fiery, rustic menu from the Indian hinterlands; Masalawala & Sons, a nostalgic tribute to Bengali home cooking; Bungalow, a newer entrant from celebrity chef Vikas Khanna blending artful plating with deep-rooted Punjabi flavours; and Dera, a Jackson Heights staple offering a rich blend of Indian, Pakistani, and Bangladeshi Foods is at the heart of this spice-splashed revolution. Pandya has also won the much sought-after James Beard prize for chefs. Most importantly, their growing empire—Semma, Dhamaka, Adda, Masalawala & Sons and Rowdy Rooster—doesn't pander to Western palates. Dhamaka and Semma are booked months in advance. Diners are lucky if they can snag a reservation on Resy.'The Indian food scene right now is as exciting as it's ever been in New York City,' says veteran food writer Andrea Strong. 'And that's in large part because of Chintan and Roni and Vijay.'Bungalow is Vikas Khanna's most personal offering to date.'This is my last restaurant,' he says, a culinary venture that caps off a 41-year career. 'New York is not an easy restaurant space, of course; it's the greatest, and it's also the toughest.'With Bungalow, he's reclaiming memory, an ode to what his late sister told him after admonishing him for 'chasing lists.''I have so many failed businesses where I could not break the code,' he says, but Bungalow is his homecoming. New York has had great South Asian food for quite some time, says Ryan Sutton, a food critic who has spent over two decades writing about food for Eater and now publishes The Lo Times. 'I remember going to a wedding at the original Junoon about a decade ago—probably the best wedding food I've ever had.' There was also Hemant Mathur's now-closed Tulsi, which had a Michelin star, like Junoon. 'And of course Indian Accent rolled into town a while back, and that venue (like the late Floyd Cardoz's shuttered Tabla) proved that New Yorkers were willing to pay a serious premium for really good South Asian fare,' remembers Sutton. But admittedly, what's going on is more exciting than just trendy amuse bouche. Inside Chatti, the room is filling up fast. Within the hour, it's packed—tables claimed, voices rising in a familiar rhythm. For a moment, it doesn't feel like New York anymore.'For so long, people only knew one kind of Indian food,' says Mathew. 'People become like a community… good food in smaller portions. Now, they're discovering the flavours of Kerala. They're discovering our stories.'Stories that—until a few years back—weren't an option in the fine dining circuit of New York's food scene. These ideas were mostly pushed to the confines of the immigrant-reliant borough of Queens.'What's happening is not a trend,' says Pandya, who fired up the kitchen at Dhamaka, listed as a Michelin Bib Gourmand restaurant. 'I think it took a lot of crazy steps, almost, that didn't make logical or business sense for us to arrive at this point, and those were the breakthroughs that we needed.'What is happening differently with Indian food, and specifically in their restaurants, is that they are serving the real thing. 'Food we've been cooking for a long time—at our households, at our events—but it was never represented,' says March 2017, common friends had introduced Mazumdar and Pandya to each other. Pandya says Mazumdar was 'a crazy entrepreneur' who wanted someone to partner with.'We knew one thing—our cuisine needed a radical shift,' Mazumdar says. 'Chintan had spent his whole career in fine dining. I came in with a disruptive mindset. That's where we connected. We didn't have a white paper or a protocol.'It was uncharted territory. Indian food had never really worked in this city. 'So we asked, what do we do about it?'Whether that meant serving gurda kapoora (goat kidney and testicles) or refusing to do takeout at the pandemic-born Dhamaka.'The very first time when you open the lid of a freshly cooked dish and that steam comes out—that's a dhamaka,' Pandya says. 'I cannot recreate that in a plastic container.'Currently, Semma is what every Indian wants to talk about. Kumar has taken the city by storm, given that it's unprecedented for a Tamil food-centric restaurant to get a Michelin Kumar wasn't hired to build Semma. He had written to Mazumdar when Rahi launched, saying he would love to join them he finally joined the kitchen at Rahi, his dishes stood out. At that point, Mazumdar said if they end up serving this, they would end up confusing Rahi's core consumers. So Semma was born. Rahi has since closed.'Semma showcases Tamil Nadu. Masalawala brings Kolkata. Dhamaka brought offal. This isn't about fusion or elevation. It's about recognition,' says says: 'The food is spicy, it's loud, it's rowdy, and it's fun. There's an energy to it that's similar to what you'd find in Bombay or Calcutta.'Unapologetic Foods is planning to open an Adda in Philadelphia and a fast-casual Kababwala in NYC by the end of this at Chatti, Mathew is busy attending to guests at every table—explaining toddy shop culture. Khanna says there are nights he sees scores waiting outside. 'They're just coming as a part of a pilgrimage. Agar restaurant ye create kar sakta hai, it means there's so much more.'For the first time, Indian food in New York isn't whispering. It's making noise—and it's not asking for permission. It's unapologetically Indian.
Time of India
03-07-2025
- Entertainment
- Time of India
Semma to Chatti and Bungalow: Desi restaurants in Big Apple do a Dhamaka
New York: At 7:30 on a sweltering summer evening in New York City, the Garment District is winding down. The frantic activity of the Big Apple's fashion hub gives way to a quieter time of day. But the air still hums with the excitement of secrets to be revealed. Times Square is to the north with its bright lights and heaving crowds, while the Empire State Building is unmissable, awash with colour from the lights. The mannequins in the shop windows, draped in sequined fabric, seem glimmeringly sentient. Tucked away on West 37th Street, a storefront announces Chatti in a flamboyant italic script and, in smaller but no less confident font, By Regi Mathew. This is the celebrated Indian chef's toddy shop-inspired, Kerala-style kitchen. And it's part of a wave. New York is in the throes of a spice-sprinkled gourmet glasnost that is unapologetically Indian. The city's Indian food scene used to be split, only half-jokingly, into butter chicken for the masses, molecular gastronomy for the critics. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like An engineer reveals: 1 simple trick to get all TV channels Techno Mag Learn More Undo Between those extremes lay an arid vacuum. The ground has shifted with a bunch of intrepid, creative chefs serving Indian food that's uncompromisingly hyperlocal and high concept to NYC. Diners can't get enough of it. And the food critics, powerful enough to make or break restaurants in this part of the world, are raving. For the first time in its nearly century long history, the New York Times anointed an Indian restaurant—Semma—as No. 1 in its Top 100 Restaurants in NYC list. Live Events The South Indian fine-dining destination, helmed by chef Vijay Kumar (formerly of California's Michelin-starred Rasa) and backed by restaurateurs Roni Mazumdar and Chintan Pandya of Unapologetic Foods, has emerged as an unmistakable disruptor in fine dining. Alongside Semma , several other Indian restaurants made it to the Times' Top 100, including Dhamaka, known for its fiery, rustic menu from the Indian hinterlands; Masalawala & Sons, a nostalgic tribute to Bengali home cooking; Bungalow, a newer entrant from celebrity chef Vikas Khanna blending artful plating with deep-rooted Punjabi flavours; and Dera, a Jackson Heights staple offering a rich blend of Indian, Pakistani, and Bangladeshi dishes. Not Pandering to Western Palates Unapologetic Foods is at the heart of this spice-splashed revolution. Pandya has also won the much sought-after James Beard prize for chefs. Most importantly, their growing empire—Semma, Dhamaka, Adda, Masalawala & Sons and Rowdy Rooster—doesn't pander to Western palates. Dhamaka and Semma are booked months in advance. Diners are lucky if they can snag a reservation on Resy. 'The Indian food scene right now is as exciting as it's ever been in New York City,' says veteran food writer Andrea Strong. 'And that's in large part because of Chintan and Roni and Vijay.' Bungalow is Vikas Khanna's most personal offering to date. 'This is my last restaurant,' he says, a culinary venture that caps off a 41-year career. 'New York is not an easy restaurant space, of course; it's the greatest, and it's also the toughest.' With Bungalow, he's reclaiming memory, an ode to what his late sister told him after admonishing him for 'chasing lists.' 'I have so many failed businesses where I could not break the code,' he says, but Bungalow is his homecoming. New York has had great South Asian food for quite some time, says Ryan Sutton, a food critic who has spent over two decades writing about food for Eater and now publishes The Lo Times. 'I remember going to a wedding at the original Junoon about a decade ago—probably the best wedding food I've ever had.' There was also Hemant Mathur's now-closed Tulsi, which had a Michelin star, like Junoon. 'And of course Indian Accent rolled into town a while back, and that venue (like the late Floyd Cardoz's shuttered Tabla) proved that New Yorkers were willing to pay a serious premium for really good South Asian fare,' remembers Sutton. But admittedly, what's going on is more exciting than just trendy amuse bouche. Inside Chatti, the room is filling up fast. Within the hour, it's packed—tables claimed, voices rising in a familiar rhythm. For a moment, it doesn't feel like New York anymore. 'For so long, people only knew one kind of Indian food,' says Mathew. 'People become like a community… good food in smaller portions. Now, they're discovering the flavours of Kerala. They're discovering our stories.' Stories that—until a few years back—weren't an option in the fine dining circuit of New York's food scene. These ideas were mostly pushed to the confines of the immigrant-reliant borough of Queens. Unapologetically Indian 'What's happening is not a trend,' says Pandya, who fired up the kitchen at Dhamaka, listed as a Michelin Bib Gourmand restaurant. 'I think it took a lot of crazy steps, almost, that didn't make logical or business sense for us to arrive at this point, and those were the breakthroughs that we needed.' What is happening differently with Indian food, and specifically in their restaurants, is that they are serving the real thing. 'Food we've been cooking for a long time—at our households, at our events—but it was never represented,' says Mazumdar. In March 2017, common friends had introduced Mazumdar and Pandya to each other. Pandya says Mazumdar was 'a crazy entrepreneur' who wanted someone to partner with. 'We knew one thing—our cuisine needed a radical shift,' Mazumdar says. 'Chintan had spent his whole career in fine dining. I came in with a disruptive mindset. That's where we connected. We didn't have a white paper or a protocol.' It was uncharted territory. Indian food had never really worked in this city. 'So we asked, what do we do about it?' Whether that meant serving gurda kapoora (goat kidney and testicles) or refusing to do takeout at the pandemic-born Dhamaka. 'The very first time when you open the lid of a freshly cooked dish and that steam comes out—that's a dhamaka,' Pandya says. 'I cannot recreate that in a plastic container.' Semma Sensation Currently, Semma is what every Indian wants to talk about. Kumar has taken the city by storm, given that it's unprecedented for a Tamil food-centric restaurant to get a Michelin star. Originally, Kumar wasn't hired to build Semma. He had written to Mazumdar when Rahi launched, saying he would love to join them someday. When he finally joined the kitchen at Rahi, his dishes stood out. At that point, Mazumdar said if they end up serving this, they would end up confusing Rahi's core consumers. So Semma was born. Rahi has since closed. 'Semma showcases Tamil Nadu. Masalawala brings Kolkata. Dhamaka brought offal. This isn't about fusion or elevation. It's about recognition,' says Sutton. Strong says: 'The food is spicy, it's loud, it's rowdy, and it's fun. There's an energy to it that's similar to what you'd find in Bombay or Calcutta.' Unapologetic Foods is planning to open an Adda in Philadelphia and a fast-casual Kababwala in NYC by the end of this year. Back at Chatti, Mathew is busy attending to guests at every table—explaining toddy shop culture. Khanna says there are nights he sees scores waiting outside. 'They're just coming as a part of a pilgrimage. Agar restaurant ye create kar sakta hai, it means there's so much more.' For the first time, Indian food in New York isn't whispering. It's making noise—and it's not asking for permission. It's unapologetically Indian.
