Tamba Las Vegas

10/26/2026

KUMAONI LOTUS ROOT ROLL

A mountain point of view, carried into the raw bar.

This entirely vegetarian roll draws its inspiration from Kumaon, a region of Uttarakhand in India’s Himalayan landscape. Lotus root leads the dish, bringing a different possibility to a form so often associated with the sea.

The ingredient’s own story begins beneath the water. The part we call lotus root is a rhizome, an underground stem growing through the mud. It is an ingredient prized for its crisp texture and mild sweetness.

At Tamba, the tandoor gives that root its char. Fire becomes part of the roll, setting the tone for everything that follows.

Cucumber brings freshness. Pickled fennel adds brightness, while onion gives the composition a sharper edge. Roasted pepper jam completes the bite, drawing the supporting ingredients around the lotus root.

Within Sung Park raw program, vegetables carry the whole expression. A rhizome, a pickle, a roasted pepper: familiar ingredients, brought into focus through their contrasts and held together in the form of the roll.

A Contemporary Indian expression, made to be discovered at the table. Photo: Anthony Mair

10/24/2026

10/21/2026

Tamba has been selected as a Red Star by Star W**e List

Behind every list are the people who bring it to the table.

This recognition belongs to our w**e and floor teams, and to Alexander Vahramian, our Director of Fine W**e & Sake, for the knowledge and care behind every recommendation.
Alexander Vahramian

Rare and fine w**es. Exceptional sake.
Chosen with our Contemporary Indian kitchen in mind, and brought to life through service.

Our thanks to Will Costello MS Will Costello for the recommendation, and to Rachel Fellows for including Tamba among five new Las Vegas Red Stars.

To our guests, thank you for letting us introduce you to something new.

We return to the table with gratitude.
The next discovery begins with you.

Explore the w**e list at tambalasvegas.com/w**e

10/19/2026

CELERY & METHI SOUP
TAMBA TRAVELS · CHAPTER I

From the mountains to the smallest detail.

The Indian Himalayas inspire the first chapter of Tamba Travels.

For Celery & Methi Soup, fresh fenugreek leaves and celery are simmered with vegetable stock, then blended smooth and finished with cream.

Pickled onion gel.
Wasabi masala crisp.
Sweet cream.

The detail is in the contrast, and in the spoonful that brings it all together.

Discover the first chapter at Tamba.
TAMBALASVEGAS.COM

10/12/2026

PARSI LASSI

The first sip begins at the crown.

Created by Sean Santos Sean Santos and our bar team, Parsi Lassi draws on the cooling comfort of lassi in India and doogh in Iran.

Whistling Andy Cucumber Gin Whistling Andy Distillery
Chareau aloe liqueur chareau®
Cucumber, lime and soda.

Above them, salted mint labneh foam. Soft and savoury against the brightness beneath. A little salt, a little tang, then the clean lift of cucumber and citrus.

This is Renewal, from The Journey at Tamba.

10/09/2026

𝐅𝐄𝐀𝐓𝐔𝐑𝐄𝐃 𝐈𝐍 𝐓𝐇𝐄 𝐋𝐎𝐒 𝐀𝐍𝐆𝐄𝐋𝐄𝐒 𝐓𝐈𝐌𝐄𝐒

Indian cuisine that traveled the world
and found its home in Las Vegas.

That is the story we bring to the table. To see Tamba included in this wider conversation about Indian dining means a great deal to the people who make it happen.

Thank you to Pallavi Mehra ✨ and the team at Travel by Los Angeles Times Los Angeles Times Food Studios for giving our Contemporary Indian kitchen a place in that story.

To our entire team, thank you for the hours before the doors open.

For the care in every plate,
every pour and every welcome.
For the work that happens quietly,
long before it is seen.
And to our guests,
thank you for making this house your own.
For returning.
For bringing someone you love.
For giving all that work a reason.
Across oceans.
At home in Las Vegas.
We look forward to the next evening we share.

10/04/2026

TAMBA TRAVELS
CHAPTER I · THE HIMALAYAS

The mountains draw us in.
The ingredients bring us closer.

Methi, cultivated for its leaves in Kashmir and Himachal Pradesh. Celery, also grown in Himachal, including around Sadhupul in Solan.

At Tamba, these two greens meet in Celery & Methi Soup.

Simmered with vegetable stock. Blended smooth. Finished with cream, pickled onion gel and a delicate wasabi masala crisp.
From the scale of the landscape to the detail of a spoonful.

Come, discover the first chapter.

09/29/2026

✦ 𝐓𝐀𝐌𝐁𝐀 𝐓𝐑𝐀𝐕𝐄𝐋𝐒 · 𝐍𝐎. 𝟎𝟏 ✦
✦ 𝐓𝐇𝐄 𝐇𝐈𝐌𝐀𝐋𝐀𝐘𝐀𝐒 ✦
The first destination was never a question.

High in the Himalaya of Uttarakhand, Chef Anand Singh grew up on what the land offered. Wood fire. Mountain herbs. Five lentils in one pot. Nothing wasted. Nothing rushed.

That kitchen now lives at Tamba.

Sixteen new dishes carry it forward.
Rolled at the raw bar with Chef Sung Park.
Spiced from the mountain pantry.
Finished over live fire.

And the classics stay exactly where you left them.

Herbal. Seasonal. Alive.

Now serving nightly.

09/23/2026

W**E DINNERS AT TAMBA
NO. 01 · L’AVENTURE

Reservations are now open.

Two journeys. One table.

Introducing our quarterly w**e dinner series. An invitation to discover the people behind the w**es, the places that shaped them, and the conversation between an estate and our kitchen.

Our first chapter welcomes L’Aventure L'Aventure W**ery est. 1998 of Paso Robles to Tamba’s private dining room.

Executive Chef Anand Singh Anand Singh Mehra is composing a Contemporary Indian tasting menu around the evening’s w**es.

Curated by Alexander Vahramian Alexander Vahramian , Director of Fine W**e & Sake, with Managing Partner Olivier Morowati Olivier Morowati

Joining us from L’Aventure, Nichole, the estate’s Sales & Hospitality Manager, will share the stories behind each pour.
Reservations are Now Open on Our Site

09/20/2026

✦ W**E DINNERS AT TAMBA ✦
NO. 01 · L’AVENTURE

Two journeys. One table.

Introducing our quarterly w**e dinner series. An invitation to discover an estate through its w**es, a kitchen through its response, and the stories that unfold when both come together.

Our first chapter welcomes L’Aventure **e of Paso Robles to Tamba’s private dining room.

Curated by Alexander Varamian , Director of Fine W**e & Sake, with Managing Partner Olivier Morowati .

Executive Chef Anand Singh .anandsinghmehra is composing a Contemporary Indian tasting menu around the evening’s w**es.

Joining us from L’Aventure, Nichole, the estate’s Sales & Hospitality Manager, will share the people, places and decisions behind each pour.

THE POURS

2025 Estate Rosé
2025 Estate Reserve Blanc
2021 Côte à Côte · 97 points, Jeb Dunnuck
2021 Estate Cuvée · 100 points, Jeb Dunnuck

To close, Ch*****ne Thiénot Cuvée Garance Blanc de Noirs 2012.


Four estate w**es. A Ch*****ne finale.
Twelve guests, with time for the conversation.

THE EVENING

Thursday, October 1, 2026 · 7 p.m.
Tamba · Town Square Las Vegas

$275 per guest, plus tax and 20% gratuity.
Tasting menu and w**e pairings included.
Prepaid reservations are nonrefundable.

RESERVATIONS OPEN

Wednesday, September 23
Noon · Las Vegas time

tambalasvegas.com/w**e-dinners
Link in our profile.

The first of many journeys.
Take your place at the table.