"On the warm, rounded tables of thick slab oak, chef Anand Singh - who earned fine dining credentials at Rosewood Las Ventanas in Cabo San Lucas - serves folded raw hamachi slices topped with tiny dabs of curry and a maroon-colored pool of tamarind ponzu that wouldn't feel out of place at a Nobu. A proper spoon swipe indents a celeriac puree topped with edamame and microgreens next to a portion of banana leaf-roasted Chilean sea bass."
""We brought elements of the Nevada desert, Rajasthan desert in India, and Kyoto; it's all there to give you a refined essence of India," says Dhillon of the dining room. "There are 2,700 Kelvin lights to bring warmth, desert oak and white granite surfaces, and terrazzo floors - but it's all simple because the food is loud." Dhillon also took advantage of Vegas's deep bench of seasoned hospitality veterans, bringing on staff from the Wynn Resort."
Tamba opened in January 2025 as an ambitious, luxurious modern Indian restaurant in Las Vegas. Chef Anand Singh, with fine-dining credentials from Rosewood Las Ventanas, presents dishes such as folded raw hamachi with curry and tamarind ponzu, celeriac purée with edamame and microgreens, and banana leaf–roasted Chilean sea bass. The menu blends Japanese and Chinese cooking techniques, includes a raw bar, Hakka-influenced wok dishes, and elevated takes on familiar curries, while the kitchen employs a Josper oven in place of a tandoor. Owner Sunny Dhillon built on a family curry legacy from a strip-mall shop and recruited seasoned hospitality staff from the Wynn Resort. The dining room combines Nevada desert, Rajasthan, and Kyoto design elements with warm 2,700 Kelvin lighting, desert oak, white granite, and terrazzo floors to create a refined, food-forward environment. The restaurant exemplifies a growing wave of upscale Indian dining in the Southwest.
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