Rumi Room gives southwest Las Vegas diners a two-lane dinner choice: Persian kabobs and rice on one side, Indo-Pak curries and tandoori dishes on the other. The restaurant is now listed at 8730 W. Sunset Road, Suite G-130 at The Bend, placing its menu inside the Sunset-and-Durango dining district.

For a first visit, the useful question is not “which cuisine wins?” It is how to build a table order that lets everyone taste the contrast. Menus, pricing, and hours can change, so check the restaurant’s current ordering page before making a special trip.

At a Glance

• Location: 8730 W. Sunset Road, Suite G-130, Las Vegas.
• Concept: Persian and Indo-Pak cuisine, with a bar program and dinner-focused service.
• Hours shown online: The restaurant’s Toast ordering page lists 4–9 p.m. daily; confirm before you go.
• First-order anchors: Beef koobideh, chicken tandoori, chicken tikka masala, karahi goat and saffron rice appear on the online menu.
• Destination context: The Bend sits at Sunset and Durango in southwest Las Vegas.

What the move adds to the southwest dining map

Food & Loathing reported that Rumi Room moved from its original Evora location to the former St. Felix space at The Bend. The restaurant’s own site now lists the Sunset Road suite, while The Bend describes itself as a dining, entertainment, and shopping destination at Sunset and Durango.

That makes the restaurant easier to pair with a fuller evening. Diners can treat it as a destination for a sit-down dinner rather than a quick counter stop, but the move does not tell us how busy a given service will be or whether an event is scheduled that night.

Rumi Room’s public messaging frames the experience as “dine, drink, dance.” For planning purposes, that is atmosphere guidance, not a guarantee that live entertainment, particular cocktails, or private-event access will be available during every service.

Read the menu as two complementary directions

The Persian side is built around grilled meats, saffron rice, and kabobs. The online menu lists beef koobideh at $27, beef soltani at $49, chicken barg, beef shish, and a range of rice sides including barberry and cherry rice. Food & Loathing’s early look also highlighted barg and koobideh as Persian reference points.

The Indo-Pak side gives the table sauces, tandoori cooking and curries: chicken tandoori, chicken tikka masala, butter makani, classic curry, korma and karahi goat are among the current online listings. The opportunity is to order across the menu, not to make one entrée speak for the entire concept.

Starters provide the bridge. Hummus, babaganoush, yogurt-and-cucumber, vegetable or chicken samosas, pakora, and paneer fritters all appear on the online dinner menu. Availability is not guaranteed; “out of stock” labels can appear online, so consider the page a useful planning tool rather than a promise.

A practical first-order plan

For two to four diners, start with one cold dip or samosa, then choose one grilled plate and one sauced Indo-Pak entrée. Add saffron rice or naan only after checking what is available that day. This approach creates contrast without loading the table with similar mains.

• Grill-forward table: Beef koobideh or chicken tandoori with saffron rice.
• Curry-forward table: Chicken tikka masala or butter chicken plus a shared starter.
• For a larger group: Ask staff which items travel best and whether a mixed order makes sense.
• Dietary needs: Contact Rumi Room directly about halal, vegetarian, allergy, and heat-level questions instead of inferring answers from a menu label.

The restaurant’s published phone number is 702-733-0343. Use the official site for location and contact information, and the ordering page for the latest dishes and prices.

The Bottom Line

Rumi Room’s Sunset Road location gives southwest Las Vegas a dinner option that can move from Persian kabobs to Indo-Pak curries without changing restaurants. Build a first meal around a starter, one grilled dish and one sauced dish; then verify the current menu, hours and availability before you leave. That is the best way to let the restaurant’s two culinary traditions do what they are meant to do: share the same table.