November 1, 2018

Dear Patron:

We hope all is well with you and your loved ones. Business at Ajanta has picked up and we are looking forward to the holiday season. All the new dishes introduced last month were very well received.

In our last newsletter, we mentioned about Diwali celebrations at Ajanta. Diwali, the Hindu festival of lights, falls on November 7, 2018 this year. Since we are closed on Wednesdays, we informed you that we will be hosting Diwali Dinner with wine pairing this year on November 6th and 8th. Like annually, we will celebrate Diwali at Ajanta by decorating the restaurant with lights and glitter, lighting up extra candles on each table, and serving complimentary “mithai” at the end of the meal. Mithai are traditional Indian sweets consumed by everyone in India during Diwali days.

On these days, we will offer a special Prix Fixe menu with wine complement. The menu, attached with this newsletter, will include a taste of some of the best dishes on the menu: three different appetizers, four main dishes and all the sides. As shown in the attachment, the wine complement will consist of 3 ounce pour of one red wine, two white wines, and a dessert wine. Wines are premium quality, selected from our wine list to pair with menu offerings. The price, including wine pairings, will be $46.00 for non-vegetarian and $43 for vegetarian menu. Reservation is highly recommended. Please call us at (510) 526-4373 or book a table via Opentable, please mention that you are coming for Diwali Dinner. We look forward to celebrating Diwali with you all at Ajanta!

The following dishes will be introduced for the month of November 2018:


Lamb Shaami Kabob: Kabobs generally conjure up an image of a piece of grilled meat. In India however, kabobs are also made by pan frying or deep frying. Lamb Shaami Kabob falls into the latter category. Made with ground lamb, chana daal (split, de-husked chickpeas), ginger, chiles, and spices including turmeric, cardamom, and cloves, these kabobs are well known for their delicate, melt-in-your-mouth texture. This is one of Lachu’s favorite lamb appetizers.


Nilgiri Gosht:  This lamb curry is from South India, and it presents cubed leg of lamb in a sauce flavored with many ingredients typical of South Indian cuisine. These include coconut, tamarind, mustard seeds, poppy seeds, sesame seeds, and peppercorns. The onion-based sauce also includes ginger, coriander, paprika, cloves, cardamom, and cinnamon. Served garnished with coconut slices, this is a light, well- seasoned, and very enjoyable dish. This dish is recommended to be eaten hot.

Methi Machi: This delightful fish dish has been very well received every time it has been on the menu. It is named after its predominant flavor: fenugreek herb, called "methi" in Hindi. The fish, fresh Ling cod or wild Salmon, is sautéed and then simmered in a sauce made with onions, tomatoes, ginger, garlic, lime juice, dried fenugreek herb, cilantro, dill and spices including turmeric, coriander and paprika. This great dish with herbal flavors originates from the state of Sind. It is a family recipe that I (Lachu) have loved since I was a child.

Lobhia aur Khumbi: Our vegan and vegetarian customers eagerly await this vegan dish from Punjab, which we feature every winter. This simple, nutritious and tasty dish consists of black-eyed peas and organic shiitake mushrooms, cooked in a sauce made with garlic, onions, tomatoes, and spices. The spices include cumin, coriander, turmeric, paprika, cardamom, cinnamon, and cloves. Check this dish out and you will know why it is most requested for an encore.

The following dishes will be discontinued to make room for the new dishes:

  1. Portobello Pakoras

  2. Daalcha Gosht

  3. Seyal Machi

  4. Khumb Jahanara

It is always a pleasure to see you at Ajanta.


Lachu Moorjani
Executive Chef                                            

Pratik Thapa
General Manager




APPETIZERS: Tandoori Scallops, Tandoori Chicken Chaat, Chicken Samosa and Papadams

MAIN DISHES: Murg Mumtaz Mahal, Lamb Rib Chops, Methi Machi, and Baadal Jaam

ACCOMPANIMENTS: Basmati rice, naan, mango chutney, carrot pickles, and hot pickles

DESSERTS: Choice of Kulfi, Cardamom Gelato, Mango Sorbet, or Gulab Jamun


APPETIZERS:Veg. Pakora, Tandoori Portobello Mushrooms, Veg. Samosa and Papadams

MAIN DISHES: Sabzi Rangarang, Paneer Kofta, Baadal Jaam, and Lobhia aur Khumbi

ACCOMPANIMENTS: Basmati rice, naan, mango chutney, carrot pickles, and hot pickles

DESSERTS: Choice of Kulfi, Cardamom Gelato, Mango Sorbet, or Gulab Jamun

(Note: Size of main dishes, appetizers, and desserts may be smaller than normal à la carte orders)


Gruner Veltliner, Der Pollerhof, Austria
Edelzwicker Navarro, blend of Riesling, Gewurz, and Pino gris, CA
Malbec, "Autentico" Bodega Colome, Argentina
Navarro vineyards Late Harvest Reisling