Lunch Menu |
|
SMALL PLATES / APPETIZERS |
|
|
|
|
|
|
|
| TANDOORI SCALLOPS: Fresh dayboat scallops, marinated in yogurt and spices and roasted in tandoor oven, served with yogurt-cashew-tamarind sauce |
$ 7.00
|
|
|
|
|
AJANTA SPECIALS
|
|
| TANDOORI ASPARAGUS: Marinated in garlic, lemon juice and spice including paprika, cumin and cardamom, served with yogurt-cashew-sourcream sauce |
$ 6.00
|
| TANDOORI CHICKEN CHAAT: Chicken pieces marinated, grilled in tandoor oven, shredded and then tossed with oil, lime juice, red onions, cilantro, ginger, and spices |
$ 5.00
|
| TANDOORI PORTOBELLO MUSHROOMS*: Marinated and grilled in tandoor oven |
$ 5.00
|
|
POPULAR STANDARDS
|
|
| GREEN SALAD: Organic greens, cherry tomatoes, and cucumbers tossed in our house vinaigrette, flavored with cumin and paprika, sprinkled with crunchy potato noodles |
$ 4.50
|
| DAAL SOUP: A lentil soup, made with mung beans |
$ 4.50
|
| TANDOORI CHICKEN TENDERS: Marinated boneless chicken grilled in tandoor |
$ 4.50
|
| TANDOORI CHICKEN WINGS: Marinated and grilled in tandoor oven |
$ 4.00
|
| KHUMB ALU TIKKI: Cakes made with potatoes, breadcrumbs and shiitake mushrooms |
$ 4.50
|
| VEG. SAMOSA: Deep fried pastries filled with mildly spiced potatoes and peas |
$ 5.00
|
| VEG. PAKORA: Sliced cauliflower, eggplant, and zucchini dipped in chickpea batter and fried |
$ 4.50
|
| CHICKEN SAMOSA: Deep fried pastries filled with mildly spiced chicken |
$ 5.50
|
| PAPADAM : Indian lentil wafers, served with mint-cilantro sauce (2 per order) |
$ 2.50
|
|
*Available as a lunch entrée |
|
|
LUNCHES | |
Served with Basmati rice and a side dish of spinach and potatoes (with non-veg lunches) or chickpeas (with veg lunches) . Dishes can be ordered very mild, mild/low medium, medium, high medium or hot. |
|
|
|
|
| NEW THIS MONTH | |
| MADRAS JHINGA MASALA: Prawns, shelled and deveined, cooked in a sauce made with onions, ginger, garlic, cumin, turmeric, tamarind, mustard seeds, coconut and spices (Madras) |
$ 9.50
|
| VENDAKA MASALA PACHDI: Sliced okra sautéed and cooked in a sauce made with onions, coconut milk, cashew paste, tomatoes, yogurt, urid daal, curry leaves and spices (Tamil Nadu) |
$ 7.00
|
| BAINGAN BHARTA: Pureed pulp from roasted eggplants and peas, cooked with onions, tomatoes, ginger, and spices including coriander, turmeric, cumin, and paprika (Punjab) (Vegan) |
$ 7.00
|
|
|
|
| KOZI MILAGU CHETTINAD: Boneless chicken cooked in a sauce made with tomatoes, onions, yogurt, garlic, black pepper powder, cumin, cloves, cinnamon and cardamom (Tamilnadu) |
$ 8.00
|
| CHICKEN BIRIYANI: Boneless chicken pieces, rice, and curry sauce baked together in a steam tight container, served topped with caramelized onions, nuts and raisins (Hyderabad)* |
$ 8.00
|
| LAMB VINDALOO: Boneless cubed colorado lamb marinated
in malt vinegar and spices and then cooked in a sauce made with onions,
garlic, chile peppers, and spices (Goa) |
$ 10.00
|
| PUDINA GOSHT: Boneless cubed Colorado lamb cooked in a sauce made with onions, tomatoes, ginger, coriander, turmeric, cumin, paprika, lemon juice and mint (Uttar Pradesh) |
$ 10.00
|
| DUCK CURRY KERALA: Boneless Muscovy duck legs, defatted, cooked in a curry sauce made with onions, ginger, garlic, coconut milk, curry leaves, red chiles, and spices (Kerala) |
$ 10.00
|
| GREEN FISH CURRY: Ling cod or mahi mahi fillet pieces simmered in a sauce made with cilantro, mint, onions, garlic, green chiles, coconut milk, garlic, cashew powder, lime juice and spices (Mumbai) |
$ 10.00
|
| SABZI RANGARANG: Cauliflower, green beans, broccoli, carrots and peas, simmered in a sauce made with onions, tomatoes, garlic, ginger, lime juice, cilantro, dill and spices (Sind) (Vegan) |
$ 7.00
|
| MIXED VEGETABLE KOFTA: Kofta balls made with potatoes, peas, cauliflower, carrots and breadcrumbs, served in a creamy curry sauce enriched with ground cashews (Uttar Pradesh)* |
$ 7.00
|
| BABY SQUASH MEDLEY: Baby squash medley (zucchini, summer squash and yellow squash), peas and paneer cheese cooked in a curry sauce made with tomatoes, garlic, onions and spices. |
$ 7.00
|
| BADAL JAAM: Slices of eggplant pan fried, brushed with homemade tomato sauce, spiced with mango powder, black rock salt and served topped with thickened yogurt sauce (Lucknow) |
$ 7.00
|
|
|
|
| TANDOORI CHICKEN TIKKA: Boneless chicken breast pieces marinated in yogurt, ginger, garlic, paprika, lemon juice, and spices, roasted in tandoor oven (Punjab) |
$ 8.50
|
| TANDOORI FISH: Fresh ling cod or mahi mahi fillet pieces, marinated, grilled in tandoor oven |
$ 10.50
|
| LAMB BOTI KABOBS: Boneless Colorado lamb kabobs, marinated, grilled in tandoor |
$ 10.50
|
| LAMB RIB CHOPS: Marinated in yogurt and spices, grilled in tandoor |
$ 10.50
|
|
|
|
| CHICKEN MAKHANWALA: Marinated boneless chicken breast pieces cooked in Tandoor oven and then simmered in a creamy curry sauce |
$ 8.50
|
| CHICKEN TIKKA MASALA: Marinated boneless chicken breast pieces simmer in a thick, spicy sauce made with onions, tomatoes, yogurt, ginger, garlic and spices |
$ 8.50
|
| SAAG CHICKEN: Boneless chicken cooked with pureed spinach, garlic, cream, and spices |
$ 8.00
|
| LAMB KORMA: Boneless Colorado cubed lamb in a creamy curry sauce, with nuts |
$ 10.00
|
| KADHAI GOSHT: Boneless Colorado lamb cooked in a thick, spicy sauce, with nuts |
$ 10.50
|
| SAAG PANEER: Pureed spinach and cubes of paneer cheese cooked with spices |
$ 7.00
|
| NAVRATTAN KORMA: Mixed vegetables and paneer cheese in a creamy curry sauce* |
$ 7.00
|
| *Available in non-dairy version **Biriyanis do not include additional rice. |
|