Lunch Menu |
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SMALL PLATES / APPETIZERS |
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| CRAB CAKES: Made with fresh Dungeness crab meat, potatoes, breadcrumbs, and spices, pan fried, served with yogurt-mint-cilantro sauce |
$ 7.50
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AJANTA SPECIALS
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| TANDOORI SCALLOPS: Fresh dayboat scallops, marinated in yogurt and spices and roasted in tandoor oven, served with yogurt-cashew-tamarind sauce |
$ 7.00
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| TANDOORI CHICKEN CHAAT: Chicken pieces marinated, grilled in tandoor oven, shredded and then tossed with oil, lime juice, red onions, cilantro, ginger, and spices |
$ 6.00
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| TANDOORI PORTOBELLO MUSHROOMS*: Marinated and grilled in tandoor oven |
$ 6.00
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POPULAR STANDARDS
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| GREEN SALAD: Organic greens, cherry tomatoes, and radishes tossed in our house vinaigrette, flavored with cumin and paprika, sprinkled with crunchy potato noodles |
$ 5.00
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| DAAL SOUP: A lentil soup, made with mung beans |
$ 5.00
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| TANDOORI CHICKEN TENDERS: Marinated boneless chicken grilled in tandoor |
$ 5.00
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| TANDOORI CHICKEN WINGS: Marinated and grilled in tandoor oven |
$ 4.50
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| KHUMB ALU TIKKI: Cakes made with potatoes, breadcrumbs and shiitake mushrooms |
$ 5.00
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| VEG. SAMOSA: Deep fried pastries filled with mildly spiced potatoes and peas |
$ 5.00
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| VEG. PAKORA: Sliced cauliflower, eggplant, and zucchini dipped in chickpea batter and fried |
$ 5.00
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| CHICKEN SAMOSA: Deep fried pastries filled with mildly spiced chicken |
$ 5.50
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| PAPADAM : Indian lentil wafers, served with mint-cilantro sauce (2 per order) |
$ 2.50
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*Available as a lunch entrée |
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LUNCHES | |
Lunches served with Basmati rice and a side dish of spinach and potato (with non-veg. lunches) or chickpeas (with vegetarian lunches). Brown Basmati rice is available for $0.50 extra. Dishes can be ordered very mild, mild/low medium, medium, high medium, or hot. |
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| NEW THIS MONTH | |
| MANGALORE CHICKEN CURRY: Boneless organic chicken pieces cooked in a sauce made with onions, garlic, lemon juice, coconut milk, and spices, including fenugreek and mustard seeds (Karnataka) |
$ 10.00
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| CHICKEN BIRIYANI: Boneless organic chicken pieces, rice, and thick curry sauce baked together in a steam-tight container, served topped with caramelized onions, nuts, and raisins (Hyderabad)* |
$ 10.00
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| ANDHRA SHRIMP CURRY: Shrimp, shelled and deveined, cooked in a thick sauce made with onions, ginger, garlic, coconut, coriander, cumin, mango powder, chiles and peppercorns (Andhra Pradesh) |
$ 11.00
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| SAFED MURG KORMA: Boneless and skinless organic chicken pieces cooked in a white sauce made with onions, yogurt, ground almonds, ground cashews, green chiles, and spices, including cardamom (Lucknow) |
$ 10.00
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| DAKSHINI GOSHT: Boneless Colorado lamb pieces cooked in a sauce made with onions, tamarind, almonds, coconut milk, and spices, including coriander and fenugreek (South India) |
$ 11.00
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| ROGAN JOSH: Boneless cubed leg of lamb cooked in a sauce made with tomatoes, yogurt, ginger, Kashmiri Deghi chiles, garlic, onions, and spices, including paprika and turmeric (North India) |
$ 11.00
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| SCALLOP CURRY: Fresh dayboat scallops cooked in a sauce made with coconut milk, onions, garlic, tomatoes, lime juice, curry leaves, and spices including coriander and turmeric (Kerala) |
$ 12.00
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| METHI MACHI: Fresh ling cod or wild salmon fillet ($1.00 extra) sautéed and then cooked in a sauce made with tomatoes, onions, fenugreek herb, ginger, garlic, lime juice, cilantro, dill, and spices (Sind) |
$ 11.00
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| ACHARI BAINGAN: Slices of organic Chinese eggplant sautéed and then cooked in a sauce made with tomatoes, ginger, garlic, lime juice and Indian pickling spices (Rajasthan) (Vegan) |
$ 8.50
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| DAAL BAHAR: A lentil and vegetable dish made with red lentils, ginger, garlic, tomatoes, onions, spices, and organic vegetables, including green beans, cauliflower, and carrots (North India) |
$ 8.50
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| MIXED VEGETABLE KOFTA: Kofta balls made with potatoes, peas, breadcrumbs, and organic cauliflower and carrots, served in a creamy curry sauce enriched with ground cashews (Uttar Pradesh)* |
$ 8.50
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| BHEH, KHUMBI AUR MATAR: Lotus root, shiitake mushrooms, and peas cooked with caramelized onions, ginger, garlic, and spices, including mango powder and coriander (Sind) (Vegan) |
$ 8.50
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| LOBHIA AUR KHUMBI: Black-eyed peas and organic shiitake mushrooms cooked in a sauce made with onions, garlic, tomatoes, and spices including coriander, turmeric, and paprika (Punjab) (Vegan) |
$ 8.50
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| NAWABI TARKARI BIRIYANI: Rice and mixed organic vegetables (cauliflower, peas, green beans, carrots) cooked together with spices, topped with caramelized onions, nuts and raisins (Hyderabad) |
$ 8.50
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| TANDOORI CHICKEN TIKKA: Boneless organic chicken breast pieces marinated in yogurt, ginger, garlic, paprika, lemon juice, and spices, roasted in tandoor oven (Punjab) |
$ 10.50
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| TANDOORI FISH: Fresh lingcod or Steelhead salmon ($1.00 extra) fillet, marinated, grilled in tandoor oven |
$ 11.50
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| LAMB BOTI KABOBS: Boneless Colorado lamb kabobs, marinated, grilled in tandoor |
$ 12.00
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| LAMB RIB CHOPS: Marinated in yogurt and spices, grilled in tandoor |
$ 13.00
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| CHICKEN MAKHANWALA: Marinated boneless organic chicken pieces cooked in tandoor oven and then simmered in a creamy curry sauce (Punjab) |
$ 10.50
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| CHICKEN TIKKA MASALA: Marinated boneless organic chicken breast pieces cooked in tandoor oven and then simmered in a thick, spicy curry sauce with ginger, garlic, tomatoes, yogurt, and onions |
$ 10.50
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| LAMB KORMA: Boneless cubed Colorado cubed lamb in a creamy curry sauce, with nuts |
$ 11.00
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| KADHAI GOSHT: Boneless cubed Colorado lamb cooked in a thick, spicy sauce, with nuts |
$ 11.50
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| SAAG PANEER: Pureed organic spinach and cubes of paneer cheese cooked with spices |
$ 8.50
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| NAVRATTAN KORMA: Organic vegetables and paneer cheese in a creamy curry sauce with nuts and raisins* |
$ 8.50
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| *Available in non-dairy version **Biriyanis do not include additional rice. |
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