Vegas Gets Indian Fine Dining So Fancy It Uses Josper Ovens and Desert Vibes
KEY POINTS
- •Sunny Dhillon opened Tamba in January 2025, upgrading his parents' curry strip mall legacy into a high-end Las Vegas hotspot.
- •Chef Anand Singh uses a Josper oven and exotic plating techniques to deliver fusion dishes such as curry-topped hamachi with tamarind ponzu.
- •Indian fine dining is booming with 50,000 Indian visitors yearly, plus new expansions like London’s Gymkhana in the Aria and Kahani in California.
In January 2025, Sunny Dhillon waved goodbye to mom-and-pop curry stands and rolled out Tamba, Las Vegas’s latest attempt to haute-curry the Strip with electro-Indian beats, heavy doors, and oak tables fatter than your local sofa. Chef Anand Singh, boasting Rosewood Cabo credits, serves raw hamachi with tamarind ponzu that tries desperately to be Nobu’s cooler cousin. Diners bask under 2,700 Kelvin crisp desert lighting, as Dhillon infuses interiors with Rajasthan and Kyoto desert chic — because nothing goes better with Chilean sea bass than invoking two deserts and a Japanese city simultaneously. Nearby, London’s posh Gymkhana just crashed the Aria casino party, booked solid until next January, proving nothing beats a Michelin star’s hustle. Meanwhile, California claims 20 percent of US Indian immigrants and flaunts it with fine-dining expansions like Kahani at the Ritz-Carlton Laguna Niguel, where $100k weddings and Mumbai-trained chef Sanjay Rawat’s menu rule the waves. In a world where $50,000 Indian visitors now flood Vegas (up 70% last year), Indian cuisine goes from strip mall staple to designer flavor showpieces faster than you can say 'Josper oven.'
Share the Story
Tamba’s curse of being both a curry joint and a desert-themed hotel lobby proves Vegas still thinks ambiance is just light bulbs and awkward colonial chic.
Las Vegas Indian fine dining has officially graduated from strip malls to electro-Indian DJs, Josper ovens, and colonially awkward bathrooms. Welcome to 2025.
When your Chilean sea bass is swaddled in banana leaves and existential desert decor, you know Indian food has flexed on casual curry forever.
Source: Eater | Published: 12/4/2025 | Author: Matthew Kang
More Articles in Business
CES 2026: The World’s Largest Tech Flex in the Las Vegas Desert
America Adds 50,000 Jobs, But Those 70,000 Stayed Home for Holidays
Sydney Sweeney's $1M Flop, Trump-Approved Jeans & Bathwater Soap Fiasco
Billionaire Bros Move T-Rex LLC Out of California to Avoid Paying Taxes; Dinosaur Surprised
Grandfather Gifts $1,500 with Guest Star Role for Financial Advisor
Facebook Exec Jumps Off Career Cliff to Build Giant iPhone Flop
Man Moves to Spain for Sun, Pays in Airport Commute Hours Instead of Pounds
New Berkshire CEO Gets $25M While Buffett Lived on $100K and Sandwiches
