Tamba Las Vegas
Indian restaurant · Boulder Junction
6671 Las Vegas Blvd S ste a117, Las Vegas, NV 89119
Highlights
Creative Indian fusion with wok-fired dishes & vibrant flavors
Creative Indian fusion with wok-fired dishes & vibrant flavors
"Now located in Town Square, away from its former Strip space, the 2.0 remake of this once-traditional Indian restaurant now serves the most unexpected and inventive Indian food in Las Vegas. There’s excellent butter chicken and samosa chaat on the menu, but the wok and sushi sections are what shine. That might cause a double-take, but trust us and get the sushi. The temari trio, including fresh hamachi punched up with curry emulsion, is one of the best things we’ve eaten this year. And anything cooked over charcoal in the Josper oven is a hit, especially the charred octopus. Come here for a special occasion or a splurge-y date night—order one of their elegant cocktails—and enjoy a room that feels like an effortlessly chic furniture showroom, in a good way." - emmy kasten
"Tamba’s modern Indian cuisine is a welcome departure from the plethora of steak and Italian options around town, especially in the bustling Town Square, where more predictable dining concepts tend to reign. The kitchen comes stocked with a raw bar, an Arabic Mangal grill, clay tandoor, a wok, and a charcoal oven, all of which executive chef Anand Singh uses to cook the vibrant dishes. Sporting a sleek dining room enrobed in earthy tones and flanked by bookcases, Singh serves things like crispy baked samosas with green chutneys, lamb chops with spiced yogurt, charred octopus with beetroot aioli and a bhuna gobi blend of green coconut curry and broccoli puree." - Janna Karel
"The only thing the new Tamba at Town Square and its on-Strip predecessor have in common is the name. This fine dining Indian restaurant serves classic butter chicken but also saag burrata, and there are twists like charcoal-grilled octopus and wok-fried noodles, making the most of live-fire cooking. The sushi is the biggest surprise, subtly infused with Indian spices, and the temari trio is one of the best things here—including salmon wrapped around sweet rice and served with tangy tamarind chutney. The main dining room, wrapped in Japanese oak and teeming with designer chairs, is the formal counterpart to the looser lounge, which is a great place to have a cocktail that comes in beautiful glassware that matches the luxury of everything else." - Rob Kachelriess
"A modern Indian restaurant in Town Square that blends Indian techniques with Japanese influence, housed in a chic dining room with cozy rounded furnishings, earthy tones, and attentive service. The cocktail and mocktail lists are worth exploring for playful blends that echo mango lassi and chai. Small plates showcase clever contrasts: samosa chaat arrives as two crisp pastry samosas stuffed with masala potatoes and spiced green peas in a shallow bath of savory curried chickpeas with chutney swirls and pomegranate arils, while the kitchen’s josper (an oven‑charcoal hybrid) gives octopus a quick sear for a caramelized, slightly smoky crust and tender interior, plated with fennel, watermelon radish, yuzu‑lime aioli, eel sauce, and warm cauliflower purée. The open kitchen—stocked with a raw bar, Arabic mangal grill, clay tandoor, wok, and charcoal oven—enables dishes from crispy baked samosas with green chutneys to lamb chops with spiced yogurt, charred octopus with beetroot aioli, and a bhuna gobi of green coconut curry and broccoli purée." - Janna Karel
"Tamba’s modern Indian cuisine is a welcome departure from the plethora of steak and Italian options around town, especially in the bustling Town Square, where more predictable dining concepts tend to reign. The kitchen comes stocked with a raw bar, an Arabic Mangal grill, clay tandoor, a wok, and a charcoal oven, all of which executive chef Anand Singh uses to cook the vibrant dishes. Sporting a sleek dining room enrobed in earthy tones and flanked by bookcases, Singh serves things like crispy baked samosas with green chutneys, lamb chops with spiced yogurt, charred octopus with beetroot aioli and a bhuna gobi blend of green coconut curry and broccoli puree." - Janna Karel, Matthew Kang, Rebecca Roland
