Rich oxtail slow-braised in a vat with Goan spices, vinegar tang, and coconut, resulting in meat that shreds effortlessly. This rendition captures rare regional depth with a glossy sauce clinging to each piece, distinct from everyday curries. Served with appam or rice, the dish offers tender bites amid bold, lingering heat. Diners rave about the meaty specialties that define Semma's South Indian focus.