Chef Vijay Kumar on Why He Refused to Simplify Indian Food for the West | Diaspora Dialogues by TOI
Why is Indian food always expected to be affordable? Chef Vijay Kumar has been asking that question for years, and Semma is his answer. Sujatha Padmanabhan speaks with one of the most celebrated South Indian chefs in the world about food racism, diaspora identity, and the restaurant that made New York rethink Tamil cuisine entirely.
From his grandmother's snail curry to a James Beard Award, Vijay breaks down what it took to get here and why none of it came easy. All of this, and more, on this episode of Diaspora Dialogues by TOI. Follow us on:Instagram…
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- Section
- Lifestyle
- First reported by
- The Times Of India
- Reporter
- timesofindia.com
- Published
- Thursday, 8 October 2026, 1:25 pm IST
- Coverage
- One outlet so far
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