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IMAGINE the best traditional Indian dishes, ranging from mild to fiery, combined with creations that feature a modern Western twist.

Restaurateur Pushpinder Oberoi says that’s the sensual dining experience that people can enjoy at Oberoi’s Taj.

"Some like it hot, others like it very hot, but even delicate palates will appreciate the nuances of flavours served at Oberoi’s Taj," he says.

"The majority of our customers (60 to 70 per cent) are local Gold Coasters who visit on a regular basis."

Established in 1999, the restaurant now boasts a new menu and revamped image.

"The furnishing and fittings provide a sophisticated, contemporary decor, while the noble Indian heritage is acknowledged with a magnificent mural of the Taj Mahal and a few artefacts scattered throughout the restaurant," says Pushpinder.

The kitchen is glass fronted, permitting a view of the tandoori oven and the kitchen and the chefs slapping dough for the naan breads and flambéing the dishes on the pan. "Guests can dine alfresco or in airconditioned comfort, and there’s a wide-screen plasma TV to watch Bollywood fusion or sports."

When it comes to hospitality and all things Indian, there are few better to advance the cause than Delhi-born Pushpinder. 

He has worked in executive positions with the Sheraton, Hyatt and other five-star properties and obtained hospitality qualifications from India, Cornell in Sweden and New York.

The quality fare at Oberoi’s Taj comes from the care taken by Chefs Bala and Rakesh.