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    Tamasha

    4.4 (148 reviews)
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    John K.

    The food was tasty and unique, and both the waiter and bartender were very nice. Overall, we enjoyed the meal. However, I was disappointed that our 20th wedding anniversary was never acknowledged, even though I mentioned it when the restaurant called to confirm the reservation. I also made note of it when we made the reservation via OpenTable. For such a special occasion, that small gesture would have meant a lot and would have made the evening feel more memorable.

    Entrees- Branzino, butter chicken, briyani, mushroom, saag

    Nice, classy ambience. Service was excellent. We were celebrating my birthday, and the staff made it feel special with plenty of birthday wishes and a cute hand-drawn note on the receipt. The food was very good, though my favourites are still the classics (briyani, saag, etc.). Took one star off because a 20% gratuity was automatically added despite our party being only four people. Unfortunately this wasn't mentioned on OpenTable where I made the reservation so take note.

    Lamb Shank
    Stacy Y.

    We went for date night on a Saturday night. We sat outside because it wasn't too hot out. Our server was very knowledgeable about the menu. We decided to have the Lollipop Chicken as a starter, which was good but the other dishes out-shined it. I would recommend this starter if you are new to this cuisine or are nervous about the spice level. The Okra Chaat was amazing. It had so many layers of textures and flavors, the more you dug in the better it got. Then we ordered the Lamb Shank with Butter Naan. The lamb was fall off the bone tender and very flavorful, but the Naan was some of the best I have ever had. The Naan was hot, blistered, thin and had such a satisfying chew! The ambience and service was outstanding as well! We will be back!

    Jed W.

    Absolutely fabulous dinner at Tamasha. The restaurant is beautiful inside, the tables are not crowded at all. The staff were all welcoming and helpful and the owner came around to talk to everyone. Of course the food and drinks were the highlight and were amazing all around. The cocktails were impressively concocted and presented and the food was authentic and delicious. Some highlights among the many delicious things we tried were the spicy shrimp appetizer, the slow cooked black Dahl, the pork buns, the snapper and the butter chicken.

    Butter Chicken and Heavenly Mushroom
    Peter V.

    Tamasha is the kind of place that immediately feels special the moment you walk in: vibrant, modern, and buzzing with energy. Every dish we tried was genuinely good, which is not something I say lightly. The butter chicken absolutely stole the show: rich, creamy, and deeply spiced without being overwhelming. I'm still thinking about it. The surprise standout for me, though, was the pork bao -- tender, flavorful, and a fun twist that really worked. You can tell there's intention behind the menu and execution. That said, come prepared: this is definitely a splurge spot. Portions lean on the smaller side, and prices reflect the upscale experience more than a casual Indian meal. For me, the quality and flavor delivered, but it's something to be aware of before you order half the menu (tempting as it is). Overall, Tamasha delivers bold flavors, beautiful plating, and a memorable dining experience (also very responsive staff). Perfect for a special occasion when you want Indian food with a modern edge.

    Inside
    Andrew C.

    Great service and modern setting. Food is OK depending on the item. Favs were the chicken biryani and truffle kulcha. The TFC chicken and orka chatt. Was surprised how underwhelming the butter chicken and lamb shank were considering they are the house favs. Worth giving it a show given its modern appeal and stellar setting. However the food does not match the customer service and environment.

    Butter Chicken
    Sahib G.

    This was my second time visiting Tamasha and was a lot better than my first experience. I love the ambiance and the overall decor the place. We tried to keep with basic with what we ordered this time. Here is what we got: Lamb Sheekh Kabab: cooked perfectly. Tender juicy and has a slight kick to it. Butter Chicken: Creamy, flavorful and the chicken is grilled perfectly. The only thing I will i'd ask of them is to slice the chicken into chunks vs. giving two big pieces. Dal-e-tamasha: I love a good daal and theirs seemed like was slow cooked to enhance the flavors and make it thick. Loved it. Twin Flames: this cocktail was ok. I wouldn't get it again. It looked pretty but the taste wasn't that great.

    John B.

    I normally dine at the smaller mom and pop type places, but I found an occasion to try this place which promises a higher end atmosphere and modern Indian cuisine. It has a dress code, but you can sit outdoors and dress more casually. I got the kind of attentive service you'd hope for; apparently we're in the Deep South here because my server had picked that I was a vegetarian from my online profile I used to make a reservation, and the conversation was about how he didn't think much of vegetarian food until he started working at this place. But he was familiar with the options for special dietary needs and had recommendations. I wish I'd had room to try more, but I clearly made the right call when a beautiful salad with pressed melon and cheese crisps appeared in front of me. I ordered a salad needing some fiber because I was pitched on the paneer in a nut-based sauce, which is quite rich. The preparation was majestic, with pistacho layered inside thin slices of paneer. The naan on the side was quite small and insufficient by itself to do much with the sauce, but I was seeking quality of food more than quantity and I made it work. Adding a non-alcoholic shrub on the side was good but I wouldn't have missed it; I was surprised that they didn't seem to have chai. Their dessert menu and chaat items looked impressive as well, but with only one stomach I called it a night. It fits the bill as a special event kind of restaurant, and clearly the Triangle has enough demand for high quality Indian food to support it.

    Greg S.

    One year ago, I took my now wife here for our first date. Today, we came back to celebrate our one-year anniversary, and the experience was just as special as we remembered. The staff could not have been more accommodating. Our waitress, Katie, was incredibly friendly and attentive, and the manager, Sammy, went out of her way to make us feel welcome. The chef even came over to introduce himself, which was a really nice touch. We also learned during our visit that the restaurant has recently been recognized by Michelin, very well deserved. Won't be surprised if they get their first star in the coming months. Definitely save room for the desserts, I've never tasted anything like it. A perfect place for a special night, and it'll always mean a lot to us since it's where our story started. We'll be back soon.

    Shrimp
    Jennie N.

    Tamasha met all my expectations. The chef clearly is passionate for his craft! Each dish was presented to us thoughtfully and beautifully by every staff member. They definitely try to curate and experience for each dish. The restaurant itself is very gorgeously decorated with modern twists. Its hard not to notice the care that goes into each meal. Supe

    Falan E.

    2nd visit: The restaurant was clean. I really enjoy the entire playlist of music in the background. The feel good R&B music is always a vibe here and it just go perfectly with the atmosphere. When I arrived I was not seated during the reservation time. Around a 15 minute way. They seemed extremely understaffed and busy. It's a Saturday. The hostess tone wasn't the most pleasant or empathetic when I inquired. Proceeded to say all parties needed to be present (2 people) but when I probed she told me the table wasn't ready. Staff should be mindful on how they are interacting with customers. Due to the long wait we wanted to put our entire food order in. After seated there was another 15-20 before we could get food orders in. I felt the waiter was projecting his overwhelmingness on us. Advising that we could only order apps from the left side of the menu while he put that in and come back for entrees. Making the assumption that we were even ordering apps and entrees was not ideal. I was planning to order 1 small plate and a side together, therefore this all could've been taken at the same time especially when the server turned around and came right back for things we wanted to order from the other side of the menu within a few minutes. Why are guest feeling pressure to follow this waiter script?Please remember not to power-trip the customers who have been patient with the long waits because your service is slow on this day. This felt unacceptable especially as paying customers who are required to accept 20% gratuity that's automatically added. I shortened my order on this visit to only one item Khemma Kaleji and sparking Rose' because this just didn't sit well with me. Positives: As always, my food was delicious. The Kaleji was different and I really enjoy the flavors of the lamb, liver and potatoes very flavorful. The sparking Rose's was very good. The food and drinks are always a 10/10. Tamasha has perfected the menu. I do still recommended Tamasha and I'd say based on my experiences come during the week day. Overall, the service need some improvements but my weekday experience with the service was much better than Saturday night. Eventually (Saturday night), the waiter got better overtime but this was after the whole script I explained above.

    Chicken wings and pork belly bao
    Michelle S.

    This Michelin star restaurant was pretty great! Parked in the parking deck which was easy. My friend and I decided to do a bunch of small plates, chicken wings, pork belly bao, grilled peach salad, and cheese/mushroon naan. Everything was really good and different! Service was excellent and we mocktails were great too! They didn't have any after dinner coffee options, which waa my only disappointment. However, desserts looked good but was too full to try anything!

    Interior
    Kevin C.

    Well worth a visit, Tamasha features a striking interior and memorable Indian cuisine. Reservations are a bit difficult to score, so planning ahead is recommended. We visited recently with friends who never eat Indian, and they absolutely loved it. As three members of our party ordered the Butter Chicken I can't comment on many dishes, but the butter naan, Byadgi Chilli Shrimp, the pork belly bao and the TFC (Tamasha Fried Chicken) were wonderful. Breaking from the herd, I ordered the Yellowtail Snapper Coastal Curry, and it was sublime; my three companions loved their Butter Chicken (I sampled the sauce and can confirm that it's lovely). My pro tip: if you're going venture beyond the specialty cocktails at Tamasha, you might want to ask about pricing. Nice restaurant, lovely food. 20% gratuity is automatically added to your bill.

    Lamb kheema kulcha

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    FOUNDATION

    FOUNDATION

    4.5
    (332 reviews)
    4.0 mi
    $$

    This is a whiskey lover's dream and one of Raleigh's most unique drinking destinations. It's quite…read moreliterally underground as it's in a basement. With little signage the space feels like a natural speakeasy. It's unpolished enough to feel a little sleazy, yet polished enough to never feel dirty. In other words, it has character, and plenty of it. The bartenders were fantastic: knowledgeable, talented, and happy to chat about the spirits behind the bar. Whether you're a serious whiskey enthusiast or just looking for a well-made cocktail, you're in good hands. Being open later than most Raleigh bars makes Foundation one of the city's go-to late-night options, but that shouldn't overshadow what it really is........a great bar at any hour. The atmosphere, the drinks, and the people behind the bar make this a place worth seeking out whether it's your first stop of the evening or your last.

    Came here before dinner and had a great time. Even though it's a speakeasy, it was pretty easy to…read morefind. The menu leans heavily toward whiskey and bourbon, with lots of solid options. I had their basil smash, which was refreshing, and the Manhattan--bold with a warm, spicy profile. Pleasant surprise to see Michter's as the special of the night, and it was excellent with smooth caramel and vanilla notes. Service started off a little hands-off since we ordered at the bar, but picked up toward the end when staff came by to check in. Drinks were high quality without being overpriced, and the vibe is relaxed--not at all pretentious. You can definitely come casual. If we had more time, we would've stayed longer or come back for another round.

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    South side
    South side
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    Bar
    Cuya

    Cuya

    4.5
    (28 reviews)
    3.5 mi

    I've driven past Cuya Cafe more times than I can count, and now I'm wondering why it took me so…read morelong to go inside. The vibe? 10/10. The drinks? 10/10. The food? Unlike anything I've had before. And somehow they managed to be stylish, delicious, AND fast. The only thing that took some time was us deciding what to order because there were so many amazing things on the menu! Raleigh, add this one to your list immediately & honestly...this may be the best fried chicken in Raleigh! CUYA Cafe

    This place was absolutely amazing. All I can say is, we made a lot of happy noises while eating,…read moreand there were plenty of "oh my God" moments at the table. From the staff to the manager to the food, everything was on point. The food truly speaks for itself. They serve small plates, which we love because it gives you the chance to try different things and experience a variety of flavors. We started with the fried pork belly on tostones. It was perfectly seasoned, topped with avocado, and every bite just melted in your mouth. Next, we had the tamarind sticky ribs with a tamarind mango barbecue sauce. This was a perfect example of how simplicity can create complex flavors. The ribs were cooked just right -- not completely falling off the bone, but tender enough that when you bit into them, the meat pulled apart so easily. They were juicy, full of flavor, and had just the right touch of spice from the chili flakes. Then we moved on to the mini arepas, and oh my God. They had slow-cooked pork, guava barbecue sauce, and fried papas on top. The arepa itself was crispy on the outside, warm and fluffy on the inside. The savory pork paired with the sweetness of the guava barbecue sauce was incredible, and the crunch from the fried papas took it to another level. Now, I have a bit of a sweet tooth, but my wife does not. I wanted dessert, and we were leaning toward the tres leches, but our waitress highly recommended the bread pudding. I am not usually a fan of bread pudding at all, but her recommendations had been on point all night, so I decided to trust her. I am so glad we did. They take a Mexican bolillo, soak it overnight in tres leches, then pan-sear it to create this crispy caramelized outside while keeping the inside warm, soft, and sweet. It is topped with crema and toasted coconut, then they pour warm guava syrup over it and serve it with a scoop of coconut sorbet. The layers of flavor in that dessert were unreal. Honestly, it may have been the best dessert we have ever had. And remember, my wife is not big on sweets -- she usually only takes one bite of dessert, but this time she tried to eat over half of it. Lol. I highly recommend this place. The food, the service, the drinks, and the atmosphere were all amazing. And after dinner, you can even head upstairs to work off the food with salsa lessons and a dance club. This is definitely a spot worth checking out! Este lugar fue absolutamente increíble. Lo único que puedo decir es que hicimos muchos sonidos de felicidad mientras comíamos, y hubo muchos momentos de "¡Dios mío!" en la mesa. Desde el personal, hasta el gerente, hasta la comida, todo estuvo excelente. La comida realmente habla por sí sola. Sirven platos pequeños, algo que nos encanta porque te da la oportunidad de probar diferentes cosas y experimentar una variedad de sabores. Comenzamos con el pork belly frito sobre tostones. Estaba perfectamente sazonado, cubierto con aguacate, y cada bocado simplemente se derretía en la boca. Después probamos las costillitas pegajosas de tamarindo con una salsa barbecue de tamarindo y mango. Este plato fue un ejemplo perfecto de cómo la simplicidad puede crear sabores complejos. Las costillas estaban cocinadas en su punto: no se caían completamente del hueso, pero estaban tan tiernas que al morderlas, la carne se desprendía fácilmente. Estaban jugosas, llenas de sabor y con el toque perfecto de picante gracias a las hojuelas de chile. Luego pasamos a las mini arepas, y ¡Dios mío! Tenían cerdo cocinado lentamente, salsa barbecue de guayaba y papitas fritas encima. La arepa estaba crujiente por fuera, calientita y esponjosa por dentro. El sabor salado del cerdo combinado con la dulzura de la salsa barbecue de guayaba fue increíble, y el crujiente de las papitas fritas lo llevó a otro nivel. Ahora, a mí me gustan mucho los dulces, pero a mi esposa no tanto. Yo quería pedir postre, y estábamos pensando en el tres leches, pero nuestra mesera nos recomendó mucho el budín de pan. Normalmente no soy fanático del budín de pan, pero sus recomendaciones habían sido excelentes toda la noche, así que decidí confiar en ella. Me alegra muchísimo haberlo hecho. Toman un bolillo mexicano, lo remojan durante la noche en tres leches y luego lo sellan en sartén para crear una capa exterior crujiente y caramelizada, mientras que el interior se mantiene calientito, suave y dulce. Lo sirven con crema y coco tostado, luego le vierten encima un jarabe tibio de guayaba y lo acompañan con una bola de sorbete de coco. Las capas de sabor en ese postre fueron irreales. Honestamente, puede que haya sido el mejor postre que hemos probado en nuestra vida. Y recuerden, mi esposa no es muy amante de los dulces; normalmente solo prueba un bocado del postre, pero esta vez intentó comerse más de la mitad. Jajaja.

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    Cuya
    Très lèche
    Très lèche
    Seasonal cocktail

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    Seasonal cocktail

    Tamasha - indpak - Updated June 2026

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