Indian Fine Dining Restaurants Aim for Awards in the Southwest | Eater

"It’s immediately obvious on arrival that this is one of Las Vegas’s most ambitious new restaurants: heavy double doors open to an arresting, high‑ceilinged room that feels like a five‑star hotel lobby, with a DJ spinning electro‑Indian from invisible, in‑wall speakers. On warm, rounded oak tables, chef Anand Singh — whose résumé includes Rosewood Las Ventanas in Cabo San Lucas — sends out folded raw hamachi with tiny dabs of curry in a maroon tamarind ponzu worthy of Nobu; a spoon‑swiped celeriac purée topped with edamame and microgreens alongside banana leaf‑roasted Chilean sea bass; plus an expansive menu that ranges from a raw bar to Hakka‑influenced wok dishes, Japanese and Chinese techniques, and upscale takes on familiar curries, all powered by a Josper oven in place of a traditional tandoor. Owner Sunny Dhillon has transformed his parents’ longtime casual curry spot into something ambitious and luxurious (opened January 2025), blending the Nevada and Rajasthan deserts with Kyoto — 2,700‑Kelvin warmth, desert oak, white granite, and terrazzo — kept simple because, as Dhillon says, “the food is loud,” with service led by veterans from the Wynn. About a fifth of the audience are locals of Indian descent, but the restaurant also leans on Vegas tourists; the kitchen has tuned flavors to be non‑abrasive and non‑spicy so everyone can be a client, even as the team considers taking butter chicken off to meet a higher standard. Despite the polish, it sits in a near‑suburban outdoor mall at a busy highway intersection about 15 minutes from Vegas’s most affluent neighborhoods, underscoring how different this place feels from the usual fine‑dining blueprint." - Matthew Kang