Tamasha Modern Indian
Indian restaurant · Raleigh ·
Upscale Indian dining featuring classic fare & creative cocktails
Upscale Indian dining featuring classic fare & creative cocktails
"There’s nothing else quite like Tamasha in Raleigh. The city’s top-tier Indian fine dining spot celebrates a range of regionally-inspired dishes, like dahi ke kebab yogurt croquettes with jaggery dip, the show-stopping yellowtail snapper coastal curry with green mango, and thandai lemon grass gelato. Sitting in a booth beneath gleaming gold arches and a black ceiling, it’s easy to feel like you’re in a world of your own with your date, especially at night when the floor-to-ceiling windows fall dark. It’s the best way to enjoy Tamasha." - eric ginsburg
"There’s nothing else quite like Tamasha in Raleigh. The city’s top-tier Indian fine dining spot celebrates a range of regionally-inspired dishes, like dahi ke kebab yogurt croquettes with jaggery dip, the show-stopping yellowtail snapper coastal curry with green mango, and thandai lemon grass gelato. Sitting in a booth beneath gleaming gold arches and a black ceiling, it’s easy to feel like you’re in a world of your own with your date, especially at night when the floor-to-ceiling windows fall dark. It’s the best way to enjoy Tamasha. photo credit: Forrest Mason photo credit: Forrest Mason photo credit: Forrest Mason photo credit: Forrest Mason photo credit: Forrest Mason Pause Unmute" - Eric Ginsburg
"Chef Bhavin Chhatwani is listed with this Raleigh restaurant as a 2025 James Beard Foundation semifinalist in the 'Outstanding Chef presented by Hilton' category, signifying the chef's work at the restaurant as the basis for the nomination." - Erin Perkins
"The Triangle has plenty of Indian restaurants, but none come close to the fine-dining vibes that Tamasha Modern Indian offers. Chef Bhavin Chhatwani brings his experience in Michelin-starred kitchens to North Hills, serving dishes like dahi ke kebab (yogurt croquettes with cashews, raisins, caramelized onions, and cottage cheese) and the TMC, Chhatwani’s take on fried chicken. Eater correspondents report the butter chicken is a must-order, as is the lemongrass thandai dessert." - Matt Lardie
"A sleek new Indian fine-dining venue on Six Forks Road that opened to intense local interest, drawing many of the region’s top chefs to its family-and-friends preview. The kitchen is led by Bhavin Chhatwani, whose résumé includes luxury hotel training across India and senior-sous-chef experience at a two-Michelin-starred Indian restaurant in San Francisco; he brings regional Indian specialties reworked with contemporary technique. Small plates, dips and sides are treated as highlights—examples include an oyster 65 (a fried-oyster take on chicken 65) served with teff-grain curd rice and a pickled mustard-horseradish tartar, and standout chaats such as crispy okra with puffed flat rice and tamarind-mint chutney or purple sweet potato with crispy kale. Larger plates include a red snapper with coastal curry, a deeply flavored butter chicken in a red pepper makhani, and a 10-hour slow-roasted lamb shank; desserts feature Thandi lemongrass gelato and tamarind sorbet. The menu is clearly annotated for vegetarians, nuts, dairy-free and vegan options, portions skew above average, and prices sit on the higher end. The restaurant pairs its ambitious kitchen with polished décor and a serious cocktail program, staffs several cooks recruited from prestigious Indian hotel kitchens, and has generated strong early buzz and praise from notable chefs while booking far in advance." - Eric Ginsburg
