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"We did it to be competitive," said Jay Chesterton, vice president for food and beverages at the Taj. "Perhaps part of it was the Borgata, but it still needed to happen. We would have done these projects even if that building were not being built."

The most elaborate renovations were made on the guest rooms and suites, where $12 million was invested in creating an animal motif with leopard-print upholstery and elephant prints mixed with minaret-style headboards and marble floors. The rooms, which used to have a more angular, 1980s-style look, now have a feel better suited with the exotic name and image that the casino touts.

The buffets in the Bengal Club and Sultan's Feast were gutted and expanded to accommodate more guests with less congestion, Chesterton said. Angus steak, cooked to order, can be had buffet-style now.

The Taj also spent $350,000 to consolidate its Taj Card services area on the casino level. Here, guests can get assistance and information about promotions and complimentary items.