Chapter 1
Korean cuisine's New York evolution
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Chapter 2
Caribbean culinary roots in Brooklyn
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Chapter 3
South Indian spices redefine Manhattan
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YOUR GOAL
Master of New York's new flavor wave
Ch 3 · South Indian spices redefine Manhattan
marc South Indian spices redefine Manhattan
Semma's spice, bold and true! Manhattan's palate, brand new!
Fun Fact
Fermentation science: The wild yeasts that ferment dosa and idli batter only thrive at warm temperatures, making summer the traditional season for perfect batter rising.
Glossary
dosa (noun)
A thin savory crepe made from a fermented batter of rice and black lentils. Chef Vijay Kumar serves authentic regional variations of this staple at his Greenwich Village restaurant, Semma.
A thin savory crepe made from a fermented batter of rice and black lentils. Chef Vijay Kumar serves authentic regional variations of this staple at his Greenwich Village restaurant, Semma.
Quiz
Which spice, known for its unique licorice-like aroma, is a cornerstone of Chettinad curry powder?
Quiz
What is the name of the wide metal saucer used alongside a tumbler to serve South Indian filter coffee?
Quiz
Why is South Indian filter coffee traditionally poured back and forth between a tumbler and a wide bowl?
Quiz
What flavorful, lentil-based vegetable stew is traditionally served alongside dosas and idlis?
Quiz
The Michelin-starred New York restaurant Semma specializes in regional dishes from which specific southern Indian culinary style?
Quiz
Which Manhattan neighborhood is affectionately nicknamed 'Curry Hill' due to its concentration of South Asian restaurants?
Quiz
From which Indian state did the crispy, fermented lentil-and-rice crepe called the dosa originally come?