Tamasha Modern Indian

Name: Tamasha Modern Indian
Address: 4200 Six Forks Rd, Suite 130, Raleigh, NC, 27609, US
Telephone: 919-900-7015

Indian

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Mon Closed; Tue-Thu 5pm-9:30pm; Fri 5pm-10pm; Sat 4pm-10pm

4200 Six Forks Rd, Suite 130, Raleigh, NC 27609
919-900-7015
Last verified: August 2026
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Small Plates

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Oyster 65$16.00
- Signature
Fried oysters with omelette crepes, curry leaves crème fraiche, pickled radish, and curry tartar sauce
TFC (Tamasha Fried Chicken)$21.00
- Signature
Buttermilk fried chicken with chillies, pepper, teff grain curd rice, watermelon radish, and caramelized onion
Kerala Pork Belly Bao$18.00
- Signature
12 hour slow cooked & seared pork belly bao with Kerala spice mix, pickled vegetables, roast garlic & chili chutney
Vegetable Kebab
- Vegetarian
Small plate with kidney beans

Mains

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Yellowtail Red Snapper Curry
With green mango, grapefruit, and swiss chard
Mushrooms Paradise
- Vegetarian
With saffron millet risotto
Butter Chicken
Tender chicken simmered in a creamy tomato sauce, served with naan
Lamb Rogan Josh
Slow-cooked lamb in a fragrant spice blend, offering a rich and hearty flavor
Tandoori Salmon
Salmon fillet marinated in tandoori spices and grilled, served with a side of seasonal vegetables
Biryani
Aromatic basmati rice layered with marinated meat or vegetables

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Biryani · Vegetable Biryani.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Butter Chicken.
Rogan josh: Kashmir's signature lamb curry: bone-in meat braised in a deep-red gravy colored by Kashmiri chili and ratanjot (alkanet root), with fennel, ginger and yogurt. Aromatic and medium-spiced; the name is usually glossed as "red juice" or "red heat". On this menu as: Lamb Rogan Josh.
Chana masala & chole: Chickpeas stewed in a tangy tomato-onion masala with amchur (dried mango powder) or tamarind, often finished with tea-leaf-dark color and a shower of raw onion and cilantro. Chole bhature, the chickpeas with puffy fried bread, is Delhi and Punjab's definitive brunch. On this menu as: Chana Masala.
Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Kerala Pork Belly Bao.
Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Salmon.

How these dishes compare

Tikkatypically $15 across 366 menus
Biryanitypically $16 across 345 menus
Butter chicken (murgh makhani)typically $16 across 318 menus
Tandooritypically $11.97 across 316 menus
Chana masala & choletypically $14.99 across 292 menus
Kebabs: seekh, boti, shamitypically $16 across 280 menus
Rogan joshtypically $19.99 across 147 menus

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Tamasha Modern Indian

Menu

Small Plates

Mains

Appetizers

Vegetarian & Vegan

Cocktails

How these dishes compare

Tamasha Modern Indian on our other sites

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