Lunch Menu |
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SMALL PLATES / APPETIZERS |
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| TANDOORI ASPARAGUS: Organic asparagus, marinated in garlic, lemon juice, and spices, including paprika, cumin, and cardamom, served with yogurt-cashew-sour cream sauce |
$ 6.00
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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 |
$ 5.50
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| TANDOORI PORTOBELLO MUSHROOMS*: Marinated and grilled in tandoor oven |
$ 5.50
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POPULAR STANDARDS
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| 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
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| DAAL SOUP: A lentil soup, made with mung beans |
$ 4.50
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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 |
$ 4.50
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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 | |
Served with Basmati rice and a side dish of spinach and potatoes (with non-veg lunches) or chickpeas (with vegetarian lunches) . Dishes can be ordered very mild, mild/low medium, medium, high medium or hot. |
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| NEW THIS MONTH | |
| SEYAL MACHI: Fresh Ling cod or Mahi Mahi fillets sautéed, cooked in a sauce made with caramelized onions, turmeric, mango powder, coriander and paprika (Sind) |
$ 10.50
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| BADAL JAAM: Slices of organic eggplant pan fried, brushed with homemade tomato sauce, spiced with mango powder, black rock salt and served topped with thickened yogurt sauce (Lucknow) |
$ 8.00
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| MIXED VEGETABLE KOFTA: Kofta balls made with grated organic mixed vegetables, potatoes, and breadcrumbs, served in a creamy curry sauce enriched with ground cashews (Uttar Pradesh)* |
$ 8.00
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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) |
$ 10.50
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| LAMB BIRIYANI: Cubed boneless Colorado lamb, rice, and spices baked together in a steam tight container, served topped with caramelized onions, nuts and raisins (Hyderabad)** |
$ 10.50
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| DAALCHA GOSHT: Boneless cubed Colorado lamb cooked in a sauce made with Chana daal, Toor daal, ginger, onions, tomatoes, tamarind, curry leaves and spices (Hyderabad) |
$ 10.50
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| UDAIPURI MURG MASALA: Boneless organic chicken pieces braised in a sauce made with onions, garlic, ginger, yogurt, crumbled boiled eggs, cashew paste, lemon juice, and spices (Rajasthan) |
$ 9.00
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| MANGALORE CHICKEN CURRY: Boneless organic chicken pieces cooked in a sauce made with onions, garlic, lemon juice, coconut, and spices, including fenugreek and mustard seeds (Karnataka) |
$ 9.00
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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) |
$ 11.50
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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) |
$ 9.50
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| KHUMB JAHANARA: Organic shiitake mushrooms simmered in a sauce made with pureed spinach, onions, tomatoes, garlic, cashew paste, and spices including cardamom and cloves (Delhi) |
$ 8.00
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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) |
$ 8.00
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| DAAL KABILA: A lentil dish made with urid beans, slow cooked in a tomato based sauce, flavored with fenugreek herb, ginger, lemon juice, cilantro and spices (Northwest frontier region) (Vegan) |
$ 7.50
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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) |
$ 8.00
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| TANDOORI CHICKEN TIKKA: Boneless chicken breast pieces marinated in yogurt, ginger, garlic, paprika, lemon juice, and spices, roasted in tandoor oven (Punjab) |
$ 9.50
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| TANDOORI FISH: Fresh ling cod or mahi mahi fillet pieces, marinated, grilled in tandoor oven |
$ 11.50
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| LAMB BOTI KABOBS: Boneless Colorado lamb kabobs, marinated, grilled in tandoor |
$ 11.50
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| LAMB RIB CHOPS: Marinated in yogurt and spices, grilled in tandoor |
$ 11.50
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| CHICKEN MAKHANWALA: Marinated boneless chicken breast pieces cooked in Tandoor oven and then simmered in a creamy curry sauce |
$ 9.50
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| CHICKEN TIKKA MASALA: Marinated boneless chicken breast pieces simmer in a thick, spicy sauce made with onions, tomatoes, yogurt, ginger, garlic, and spices |
$ 10.00
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| SAAG CHICKEN: Boneless chicken cooked with pureed spinach, garlic, cream, and spices |
$ 9.00
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| LAMB KORMA: Boneless Colorado cubed lamb in a creamy curry sauce, with nuts |
$ 10.50
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| KADHAI GOSHT: Boneless Colorado lamb cooked in a thick, spicy sauce, with nuts |
$ 11.00
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| SAAG PANEER: Pureed spinach and cubes of paneer cheese cooked with spices |
$ 8.00
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| NAVRATTAN KORMA: Mixed vegetables and paneer cheese in a creamy curry sauce* |
$ 8.00
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| *Available in non-dairy version **Biriyanis do not include additional rice. |
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