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Henderson · Las Vegas Valley
A Taste of Bombay
Clay-oven cooking, curries built from spices ground in our own kitchen, and a bar that treats cardamom and tamarind as seriously as it treats bourbon. Five minutes from Green Valley Ranch, twenty from the Strip, and worth the drive from either.
Henderson · Las Vegas Valley
Straight From the Tandoor
Our tandoor is lit at ten in the morning and never allowed to cool. Charcoal, not gas — which is why the chicken comes out charred at the edge and still wet at the bone, and the naan is on your table thirty seconds after it hits the clay.
Henderson · Las Vegas Valley
The Daily Lunch Buffet
Sixteen to eighteen rotating dishes from eleven o’clock: a tandoor selection, two vegetarian curries, biryani, dal, chutneys and dessert — with naan pulled fresh to your table rather than left sitting under a lamp.
About Us
Cooked the long way, because
Whole spices are dry-roasted and ground here every morning — no pre-mixed masala, no shortcuts from a jar. The lentils for our dal makhani go on the flame the day before they are served. Paneer is pressed in-house. Breads are slapped onto the wall of a live-coal tandoor and pulled thirty seconds later.
It is the way this food is cooked in Bombay homes and Punjabi dhabas, transplanted to a strip on Warm Springs Road — which is why the mild dishes still taste of something and the hot ones are balanced rather than a dare.
A Real Tandoor
Clay and charcoal, not a convection oven with a marketing name. It holds 900°F from open to close, and it is the reason a piece of chicken comes out charred at the edge and still wet at the bone.
Ground Every Morning
Coriander, cumin, fennel, black cardamom and Kashmiri chili, dry-roasted and ground in our own kitchen. A masala loses its top notes within days — which is why pre-mixed powder tastes flat and ours does not.
40+ Vegetarian Dishes
Roughly half the kitchen is vegetarian and most of it can be made vegan on request. None of it is an afterthought, and every curry is built in its own pan at the heat you ask for.
Catering & Events
Office lunches, birthdays, Diwali parties and full weddings — twenty guests to five hundred, delivered hot across Henderson, Summerlin, Downtown and the Strip corridor.
Special selection
From Our Menu
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Starters
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Mains
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Desserts
Client Feedback
What our guests say
Word travels fast in this valley. These are the three we hear most often —
usually somewhere between the second naan and the last of the gravy.
Priya R.
Green ValleyThe butter chicken is the benchmark now. Everything else
in the valley gets measured against it, and most of it
comes up short. We are here twice a month, easily.
Marcus T.
Corporate cateringWe booked them for a 120-person office lunch. Live tandoor
station, arrived early, nothing left over at the end.
We have used them twice since.
Deepak S.
Las VegasAsk for Indian-hot and mean it. The vindaloo is the real
thing, not the tourist version — and the mild dishes
still actually taste of something.