December 1, 2016

Dear Patron: 

We hope all is well with you and your loved ones, and that all of you had a wonderful Thanksgiving. Everyone is doing fine at Ajanta and the business was quite good in November. We are looking forward to a busy December. As always, we will be closed on Christmas day, December 25, but will stay open on New Year’s Day, January 1.

It has been a year since the ownership change and the new owners would like to thank everyone for their continued patronage. It has been a year of learning for the new owners and we would very much like to hear from our customers. Please email us, call us or talk to us during your visits to let us know how we are doing. We would like to be your #1 choice for dining out and are willing to work hard to maintain and improve your experience at Ajanta.

On New Year’s Eve, as well as on the New Year’s Day, this year we will offer a special Prix Fixe Menu with wine pairing. The menu and the wine compliments are shown at the end of this newsletter. If the past is any indication, we will definitely be full on these nights, so early reservations are advised. Those not interested in the Prix Fixe Menu, the regular/ A la Carte menu will also be available.

As you are shopping for Christmas gifts for your family and friends, remember that Ajanta gift certificates, the Ajanta cookbook, and Shanti’s Spice Box make wonderful gifts. All of these items can be purchased over the phone or in person during our normal business hours (11:30 am to 2:30 pm and 5:30 pm to 9:00 pm, seven days a week). The cookbook and spice box are also available on Also, if you become very busy during the holiday season, remember that Ajanta food can be ordered for home delivery through,, or

All the new dishes introduced last month were very well received. Green Fish Curry did exceptionally well. As usual, the new dishes will stay on the menu at least through the next month for your enjoyment. 

We usually feature Crab Cakes as an appetizer every year in December and January. The Dungeness crab season has started. This year we will be offering a slightly different (and we hope, a little better) version of this wonderful appetizer.

Following are the new dishes being introduced for the month of December 2016: 

Appetizer Special:

Crab Croquettes: A slightly different version of our very popular crab cakes, these croquettes are made with a mixture of boiled mashed potatoes, fresh Dungeness crab meat, breadcrumbs, chopped dill and spices, including dried pomegranate seeds, chile flakes, and black cumin. Coated with breadcrumbs, the fried croquettes are served with a yogurt-mint-cilantro sauce.


Kerala Duck Curry: As the name suggests, this curry is from Kerala, a state in the western coast of South India. Duck is not very common in India, but it is eaten in the southern states of Goa and Kerala, mostly by Christians. If you generally avoid duck due to its fat content, you need not worry. The duck leg meat used in this curry is boneless and completely defatted. The sauce has distinctive features of dishes from Kerala: curry leaves, coconut milk, and red chile peppers. The curry sauce is made with onions, ginger, garlic, potatoes, and spices including coriander, black pepper, turmeric, and garam masala (a mixture of toasted, ground cardamom, cinnamon, and cloves).  This dish has been very popular every time it is on the menu.

Madras Jhinga Masala: This prawn dish from the South Indian city Chennai (previously called Madras), features the bold and robust flavors of freshly roasted and ground spices for which South India is well known. The sauce is made with onions, garlic, coconut powder, and spices, including cumin, mustard seeds, fenugreek seeds, turmeric, and paprika. The prawns are sautéed and then simmered in this sauce.  Tamarind is added to the sauce at the end to give it a pleasantly tart flavor. Like most dishes from South India, we recommend that this dish be eaten as hot as your palate will permit.

Bheh Kofta: This dish from Punjab replaces the current Palak Kofta dish. We do several different kofta dishes (dishes consisting of lightly fried vegetables or paneer cheese balls served in a creamy curry sauce) and these have a very strong following. Bheh Kofta is made with boiled, diced lotus root, mixed with boiled mashed potatoes, breadcrumbs, and spices.  The balls are quickly fried at a high heat and then served in a creamy curry sauce made with onions, tomatoes, garlic, and spices. The result is an uncommon, exotic and very tasty dish.

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

  • Lamb Keema Tikki
  • Kerala Prawn Curry
  • Pork Vindaloo
  • Palak Kofta

It is always a pleasure to see you at Ajanta. To book a table, please visit our website, or call the restaurant at (510) 526-4373. Follow us on Facebook at for additional updates. Be sure to ‘Like’ us and give us feedback on your dining experience 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, Green Fish Curry, and Achari Baingan          

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, Bheh Kofta, Achari Baingan, 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, 2013
Chenin Blanc, Sula Vineyards, India, 2015
Malbec, "Autentico" Bodega Colome, Argentina, 2014
Navarro vineyards Late Harvest Reisling