A New Dual-Cuisine Concept Arrives in Las Vegas Kebab & Kurry has opened at Town Square, a shopping and dining district minutes from the Las Vegas Strip, offering diners separate menus representing Persian and Indian culinary traditions. The restaurant is led by restaurateur Surjit Heera, whose background includes operating India Palace in Las Vegas, alongside Chef Kadam and partners who developed the concept in 2025.
Persian and Indian Menus Keep Traditions Distinct Rather than blending the two cuisines, Kebab & Kurry maintains separate identities for each. The Persian menu features charcoal-grilled kebabs including Koobideh Kebab (seasoned ground meat), Barg Kebab (marinated beef fillet), and Soltani Kebab, served with saffron rice and grilled vegetables. A rack of lamb rounds out the Persian offerings. The Indian menu spans butter chicken, chicken tikka masala, mutton rogan josh, tandoori specialties, and biryanis, alongside vegetarian options and street-food items like samosa chaat and pani puri. Fresh naan breads, including garlic naan, accompany curries throughout the menu.
Traditional Cooking Methods Shape the Kitchen A charcoal-fired tandoor is central to the kitchen's operation, used for chicken tikka, tandoori chicken, paneer preparations, and seafood. Persian appetizers include mast-o-khiar, dolmeh, baba ghanoush, and hummus.
Hospitality Beyond the Plate The dining room features contemporary design with warm lighting and elegant furnishings. A full-service bar offers handcrafted cocktails and curated beverages. The restaurant accommodates private events, corporate gatherings, and celebrations, with customized menus and catering services available. Late-night entertainment runs Friday and Saturday evenings. Lunch specials run weekdays, and a daily Saffron Hour provides another entry point to the menu.
Location and Hours Kebab & Kurry is located at 6825 S.
Las Vegas Boulevard, Suite 120. Hours are Sunday–Thursday, 11 a.m.–10:30 p.m.; Friday–Saturday, 11 a.m.–midnight. The restaurant offers dine-in, takeout, and reservations.
Why It Matters
Las Vegas's restaurant market remains intensely competitive. A dual-concept venue that maintains culinary integrity for two distinct traditions, backed by experienced ownership and professional kitchen operations, signals both operator confidence and market appetite for international cuisine positioned beyond typical resort offerings.
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Written by FBM Publications Editors
Frequently Asked Questions
Where exactly is Kebab & Kurry located, and why does that matter for Las Vegas operators?
It's at Town Square, a shopping and dining district minutes from the Las Vegas Strip. That positioning gives it heavy walk-in and tourist traffic without the premium rent you'd pay on or directly adjacent to the Strip itself—a smart play for dual-concept economics.
Who's behind this concept, and what's their track record?
Restaurateur Surjit Heera, who operated India Palace in Las Vegas, developed this with Chef Kadam and partners starting in 2025. Heera already knows the local Indian dining market and customer base, which reduces concept risk significantly.
Why keep Persian and Indian cuisines separate instead of fusing them?
Maintaining distinct menus protects the authenticity and culinary integrity of both traditions—Persian guests get their Koobideh and Soltani Kebabs with saffron rice, Indian guests get their butter chicken and tandoori specialties. It's a differentiation strategy that lets you charge proper pricing for each cuisine instead of diluting both.
What's the kitchen centerpiece, and how does it drive the menu?
A charcoal-fired tandoor anchors operations for both cuisines—chicken tikka, tandoori chicken, paneer, seafood on the Indian side; kebabs charcoal-grilled for the Persian menu. One key equipment investment serves dual production lines, which matters for your capex math.
What revenue streams beyond food service are they building?
Private events, corporate gatherings, and catering with customized menus; weekday lunch specials; a full-service bar with handcrafted cocktails; and Friday-Saturday late-night entertainment. That's four distinct revenue channels on top of dinner covers—standard for Vegas operators but underutilized at most regional concepts.
