In New York City, there are more than 400 Indian eateries. From the steam-fogged windows of Jackson Heights curry houses to the candlelit dining rooms of Midtown, that number alone should give you an idea of how deeply South Asian cuisine has ingrained itself into this city’s culinary culture. Nevertheless, only one of those more than four hundred eateries has a Michelin star. One. If you’ve passed Semma on a Tuesday night without a reservation, you already know that the door isn’t opening for you. Semma is located at 60 Greenwich Avenue in the West Village.
Semma has persuaded the Michelin Guide that South Indian cuisine from rural Tamil Nadu should be discussed alongside French haute cuisine, and this is worth pondering. That’s a big deal. For many years, butter chicken, tikka masala, and naan were the mainstays of Indian cuisine in the West. Somewhere along the way, the regional intricacy, the hyper-local ingredients, and the cooking methods passed down from grandmother to daughter in villages that most New Yorkers couldn’t locate on a map were all removed. Semma returned it.
Every element of the menu reflects Chef Vijay Kumar’s upbringing in Tamil Nadu. At this point, his gunpowder dosa—a rice and lentil crepe dusted with a fiery spice blend—has practically become legendary. Everyone orders it on their first visit and can’t stop thinking about it afterward.
The Kanyakumari Dungeness crab, which costs $145 for two, comes packed with the flavors of a coastal kitchen: parotta, coconut, and the kind of slow, low heat that builds without making a statement. The menu includes wild rabbit. Oxtail. Dayboat scallops served with jaggery and pineapple pachadi. The menu seems to be asking the customer, “How much do you actually know about this cuisine you thought you knew?”
Obtaining a table is a challenge in and of itself. The restaurant is only open in the evenings from Tuesday through Saturday, and there is a substantial waitlist on any given night. Scarcity has always been a dependable component of New York dining culture, so it’s possible that part of Semma’s allure is just the challenge of getting in. However, what’s truly taking place in the kitchen is understated in that reading. On its own terms, the food merits the praise.
Michelin Guide Indian Restaurants in NYC 2026
| # | Restaurant | Michelin Status | Address | Neighborhood | Chef / Owner | Cuisine Focus | Price Range | Signature Dishes | Notable Info |
|---|---|---|---|---|---|---|---|---|---|
| 1 | Semma | ⭐ 1 Michelin Star (2022–present) | 60 Greenwich Ave, NY 10011 | West Village | Chef Vijay Kumar (Tamil Nadu native); Owners: Roni Mazumdar & Chintan Pandya | Regional South Indian (Tamil Nadu) | $$$ (~$50–$100+/person) | Gunpowder Dosa, Kanyakumari Dungeness Crab, Meen Pollichathu | Chef Vijay Kumar won the 2025 James Beard Foundation Award for Best Chef in New York State; reservations highly competitive |
| 2 | Dhamaka | 🟢 Bib Gourmand | 119 Delancey St, NY 10002 | Lower East Side / Essex Market | Chef Chintan Pandya; Owner: Roni Mazumdar (Unapologetic Foods) | Rustic regional Indian — “forgotten side of India” | $$ (~$30–$60/person) | Champaran Mutton, Goat Belly in Cedar Wood, Gurda Kapoora | Founders aim to highlight regional Indian dishes rather than focusing on either northern or southern Indian foods |
| 3 | Bungalow | 🟢 Bib Gourmand | 24 1st Ave, NY 10009 | East Village | Chef Vikas Khanna & Jimmy Rizvi | Pan-Indian — vintage Indian club style, 28 states | $$$ (~$50–$100+/person) | Spice-Roasted Pineapple, Anarkali Chicken, Alleppey Shrimp Curry | Added to the Michelin Guide for NYC in June 2024; NYT gave it three stars in its debut review |
| 4 | Ishq | 🟢 Bib Gourmand | 202 Avenue A, NY 10009 | East Village | Chef Vamshi Adi (formerly of Gazab) | Multi-regional Indian with contemporary touches | $$ (~$40–$90/person) | Classic curries, tandoori dishes, regional specialties | A passion project drawing from the culinary traditions of multiple regions throughout India |
| 5 | Adda | 🔵 Michelin Guide Selected | 107 1st Ave, NY 10003 | East Village | Chef Chintan Pandya; Owner: Roni Mazumdar (Unapologetic Foods) | Unapologetically authentic Indian canteen-style | $$$ | Butter Garlic Crab, Murgh Malai, Chicken 65 | From the same team as Semma and Dhamaka; casual atmosphere, complex flavors |
| 6 | Tamarind Tribeca | 🔵 Michelin Guide Selected (formerly starred) | 99 Hudson St, NY 10013 | Tribeca | Owner: Avtar Walia (from Punjab); multi-regional chef team | Upscale pan-Indian fine dining | $$$ (~$100+/person) | Lobster Masala, Seared Scallops, Lamb Rack | Held a Michelin star at its original Flatiron location before the star was lost in 2015; 11,000 sq ft dining room |
| 7 | Kanyakumari | 🔵 Michelin Guide Selected | 20 East 17th St, NY 10003 | Flatiron / Union Square | Owner: Salil Mehta (Fungi Hospitality) | Coastal South Indian | $$$ (~$50–$100/person) | Mussels Koliwada, Black Gold Beef, Vada Pav | Opened January 2024; joined the Michelin Guide in June 2024 |
| 8 | Junoon | 🔵 Michelin Guide Selected (formerly starred) | 19 W 24th St, NY 10010 | Flatiron | Executive Chef Akshay Bhardwaj; Founder: Rajesh Bhardwaj | Modern elevated Indian fine dining | $$$$ (~$100+/person) | Tandoori Octopus, Chettinad Lobster Rasam, Tellicherry Duck | Earned a Michelin Star upon opening and retained it for eight consecutive years |
| 9 | Kebab aur Sharab | 🔵 Michelin Guide Selected | 247 W 72nd St, NY 10023 | Upper West Side | Chef/Owner: Salil Mehta (also behind Laut, Kanyakumari) | Delhi street food, elevated — tandoor-focused | $$$ (~$50–$100/person) | Baby Goat Seekh Kebab, Curry Patta Tandoori Prawns | Deep, rich interior with sea-blue tiled walls, intricate woodwork, and wicker seating; intimate atmosphere |
| 10 | Chola | 🔵 Michelin Guide Selected | 232 E 58th St, NY 10022 | Midtown East | Chef Hemant Mathur | South Indian coastal, regional | $$$ (~$30–$70/person) | Goan Fish Curry, Chettinad Chicken Curry, Dosas | Southern coastal cuisine is the underlying theme; known for Goan fish curry and Chettinad chicken |
| 11 | GupShup | 🔵 Michelin Guide Selected | 115 E 18th St, NY 10003 | Gramercy / Union Square | Chef Gurpreet Singh (formerly of Indian Accent, New Delhi) | Modern Bombay-inspired Indian fusion | $$ (~$50–$100/person) | Pulled Jackfruit Tacos, Lamb Kebab Burger, Saag Paneer | Bi-level vibrant space; bi-level modern Indian hangout inspired by old Bombay; craft cocktail program |
| 12 | Indian Accent | 🔵 Michelin Guide Referenced | 123 W 56th St, NY 10019 | Midtown West | Chef Manish Mehrotra (New Delhi flagship) | Progressive Indian fine dining | $$$$ (~$100+/person) | Sweet Potato Shakarkandi, Meetha Achaar Pork Ribs, Duck Khurchan | Global flagship of the award-winning Indian Accent brand; widely considered deserving of a star |
| 13 | Lungi | 🟢 Bib Gourmand | Upper East Side, Manhattan | Upper East Side | — | South Indian & Sri Lankan blend | $$ | Hoppers (rice & coconut pancakes), Virundhu Banana Leaf meal | Sunday Virundhu meal served on a banana leaf is a highlight; rice flour and coconut hoppers are the must-order |
| 14 | Musaafer | 🔵 Michelin Guide Referenced | 133 Duane St, NY 10013 | Tribeca | Chef Mayank Istwal | Pan-Indian journey through regions | $$$ (~$100+/person) | Regional tasting menus, spice-forward sharing plates | Sister restaurant to Michelin-starred Musaafer in Houston; successful track record where they hold a Michelin star in Houston |
| 15 | Veeray da Dhaba | 🔵 Michelin Guide Referenced | 222 1st Ave, NY 10009 | East Village | Chef Hemant Mathur | Casual North Indian dhaba-style | $ (~$20–$30/person) | Dal Makhani, Butter Chicken, Tandoori Platters | Michelin-star chef Hemant Mathur behind the concept; remarkable value for quality |
| 16 | Dravida | 🔵 Highly Rated / Notable | 211 1st Ave, NY 10003 | East Village | — | Modern South Indian | $$$$ (~$100+/person) | Thoughtful, creative South Indian tasting plates | Newer entrant gaining critical attention; Google rating 4.7 |
| 17 | Jazba | 🔵 Notable / Reviewed | 207 2nd Ave, NY 10003 | East Village | — | Modern Indian-fusion | $$ (~$40–$100/person) | Indo-fusion small plates, cocktails | Strong local following; featured in Michelin-adjacent review circles |
| 18 | aRoqa | 🔵 Notable / Reviewed | 206 9th Ave, NY 10011 | Chelsea | — | Elevated Indian | $$ (~$50–$100/person) | Creative upscale Indian plates | Frequently cited as deserving Michelin recognition |
| 19 | Saar Indian Bistro | 🔵 Notable / Reviewed | Theater District, Manhattan | Midtown | Chef Hemant Mathur | Fine dining Indian | $$$ | Tasting menus, regional Indian | Hemant Mathur, the first Indian chef in the US to earn a Michelin star, leads the kitchen |
| 20 | Indienne NYC | 🔵 Noted / Watch List | Hell’s Kitchen, Manhattan | Hell’s Kitchen | Chef Sujan Sarkar | Progressive fine dining Indian | $$$$ | Chef’s tasting menus | Sister concept to Indienne Chicago, which holds a Michelin star; NYC location generating early critical buzz |
It’s important to remember that when it comes to aspirational Indian cuisine in New York, Semma isn’t the only name in the room. For several years in a row, Junoon in the Flatiron District maintained a Michelin star and continues to attract serious diners. Curated by renowned chef Vikas Khanna, Bungalow in the East Village adopts a different strategy—a comprehensive tour through India’s 28 states—and carries a certain level of prestige. For a long time, Indian Accent on West 56th Street has been commended for its forward-thinking approach to food. These are not awards for consolation. However, none of them currently possess the star. Semma does.
The Michelin star sort of crystallizes a bigger story as well. Indian immigrants, and Tamil immigrants in particular, have been contributing to American society for a long time, frequently without receiving the credit they deserve. That history seems to weigh heavily on Vijay Kumar’s journey from Tamil Nadu to the West Village. The way a dish of gunpowder dosa at eleven o’clock on a Wednesday carries it—quietly, in the flavor itself—rather than in a sentimental, press-release manner.
It’s unclear if Semma will maintain its star in upcoming Michelin cycles. The restaurant business is infamously harsh, and the guide is infamously erratic. For now, though, it serves as a reminder that the most intriguing cuisine in New York is frequently that which defies easy interpretation.
