Chef Conversations

Tamba’s Anand Singh believes Indian food tells a story through its unique spices

By Jen Smith / Photo By Anthony Mair

At Tamba, the trend-setting new Indian restaurant in Town Square, Executive Chef Anand Singh bring global flair to off-Strip dining. A long, esteemed career placed him at the helm of several international kitchens in the United Arab Emirates, Seychelles, the Maldives and beyond. The Tamba menu reflects that Chef Singh is thoroughly inspired by his heritage. As a self-proclaimed personal venture, Indian food “tells a story through its spices, techniques and traditions.”

Before Tamba, Singh was a chef at Arbol at Rosewood Las Ventanas al Paraíso in Cabo San Lucas, which he cites as one of his favorite places in the world to work due to its fresh, coastal ingredients and beautiful ambiance.

Whenever he steps into any kitchen, his motto remains steadfast: Respect the ingredients, honor the process and always cook with passion.

Tell us about your journey to becoming a chef. Cooking has always been a passion of mine. A deep respect for fresh, high-quality ingredients has shaped my journey. I’ve honed my skills by being at the helm of several esteemed kitchens, embracing different cooking techniques that bring out the best in every dish.

How did you end up in Las Vegas? Las Vegas is a city that thrives on innovation, especially in the culinary world. The opportunity to lead the kitchen at Tamba, bringing a fresh perspective to contemporary Indian cuisine and paying homage to my roots, was something I simply couldn’t pass up.

What is your go-to spice for cooking? Cumin. Its depth and versatility bring warmth to any dish.

What is your process for recipe testing? I start with an ingredient-first approach, experimenting with different cooking methods—raw, charcoal or tandoor—to find the perfect balance of flavor and texture.

Tamba at Town Square, 702.798.7889, tambalasvegas.com