Tamba Las Vegas Announces Its Return

Tamba Las Vegas, family run and heralded purveyor of contemporary regional Indian cuisine, returns to redefine culinary excellence once again with its re-debut on Las Vegas Blvd. Emerging from a tale woven with threads of rebirth, recreation and refinement, Tamba returns after two decades with a renewed vision – elevating and reinterpreting Indian regional cuisine for an immersive dining experience.

Debuting Summer 2024, Tamba embarks on a journey of culinary introspection and innovation, marinating in the essence of its revered past with a modernistic allure. At the heart of Tamba lies its menu, a poetic ode to its ‘Land to Table’ ethos. Crafted with the rhythms of harvest, season, and nature as its compass, the menu orbits around a raw bar, a charcoal oven, a Arabic manghal grill, a clay tandoor, and an Asian wok, each culinary style narrating tales of exotic spices and delicate Asian influences, reminiscent of faraway lands.

Steering the helm of Tamba’s culinary voyage is Chef Anand Singh, hailing from Arbol at Las Ventanas al Paraiso. Remaining faithful to tradition while elevating and reinterpreting Indian food to a new vision and experience, the menu is designed as a tour through Indian cooking techniques – starting with surprising raw bar options like the Indian Ceviche (Mackerel, Kashmiri Chili, Yuzu Emulsion, Pickled Cucumber, Jicama, Crispy Nori, Black Truffle), moving into live fire dishes cooked on a mangal style charcoal grill like Wagyu Kabobs (Onion, Mint Avocado Edamame, Onion, Chutney, Quinoa, Citrus Dressing) or the wok-based Anand’s Hak (Hakka inspired Stir Fried Noodle, Sambal Oelek, citrus soy). The menu also includes the Chef’s signature Lobster Bisque, and new takes on old favorites like the Sous Vide Murgh Makhani (Free Range Chicken, Tomato, Onions, Creamy Cashew Gravy) that will put any run-of-the-mill Butter Chicken to shame.

In addition to Tamba’s well curated cocktail program meant to be balanced with its signature dishes, guests can also expect a roving tableside bar cart with high-end whiskeys including LOUIS XIII Cognac by Remy Martin and rare casks from Macallan and Johnny Walker label, to name a few.

More than just a gastronomic odyssey, every aspect of the Tamba dining experience has been carefully crafted to transport the diner to a night of discovery and adventure. From the architecture to the meticulously designed 6,000 sq. ft. floor plan, to the lighting (a perfect 2700 degrees kelvin throughout the entire facility) to the imported desert oak walls, Tamba is a deliberate, curated experience. The revamped architecture of Tamba unveils a 160-seat ensemble, segmented into three distinct dining arenas. At the center of it all is Tamba’s flagship experience, their 20-seat private dining alcove where guests can indulge in intimate gastronomic rendezvous of some of the most exciting tasting menu selections available anywhere on or off the Strip. The two additional spaces, one entwined around a finely crafted bar and the other dedicated to an immersive dining expedition, beckon patrons into a realm of culinary exploration.

“Tamba Las Vegas epitomizes a legacy of excellence, embodying a rich heritage of family tradition and unparalleled hospitality,” said Tamba’s Sunny Dhillon in a statement. “As the torchbearer of my father’s esteemed brand and learning by his side for the last 33 years, I wanted to continue to craft a narrative of opulence, honed from a lifetime of global experiences garnered from traveling the world experiencing the best of the best from a very young age. This is Tamba 2.0 – the legacy continues. With meticulous attention to detail, Tamba reemerges as a testament to a vision where every element, from seating to cutlery, converges to elevate the dining experience. In a city known for its extravagance, Tamba stands apart, offering a culinary journey where the focus is solely on you and the essence of exquisite cuisine.”

Chef Anand’s culinary narrative is deeply rooted in the rich tapestry of Indian and Pan-Asian traditions. Spending years refining his cooking style, from his roots in Mumbai to his wealth of coastal cuisines accrued over a decade across the Maldives, Seychelles, United Arab Emirates and Cabo San Lucas – today, his contemporary Indian menu focuses on bright, fresh ingredients along with coastal proteins to create a broad array of flavors and options. Following a harvest-to-table philosophy that centers the highest quality ingredients possible, Tamba combines authentic classics with clean, dynamic new dishes. Raw, live fire, charcoal, and finally tandoor-cooked options make up the primary steps along this new culinary journey.

Tamba’s doors will swing open at Town Square August 2024.

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