Blu Ginger Indian Restaurant was first established in Sydney in 2000, in the famous dining precinct of McMahons Point, and quickly expanded into Canberra and Castle Hill. Our talented chef, Mr Hari Prasad Sharma, has more than 28 years experience in the kitchens of major hotels in India, Japan and Australia, and draws upon the many culinary regions of India to create a truly modern and authentic menu, one that reflects the cosmopolitan India of today.
At Blu Ginger we use only the freshest locally sourced produce, combined with authentic spices imported directly from the sub-continent, to offer classic, traditional recipes with a modern twist, creating a unique and memorable dining experience for you.
The food philosophy at Zinger Taj is centred around fresh produce and maintaining the integrity.
The nuances in flavours and different cooking styles, from the various regions of India is showcased by the menu.
These include Chef Kumar’s native Chennai in the South, and coastal flavours from Goa, and northern influences.