March 1, 2019

Dear Patron:

We hope all is well with you and your loved ones. February at Ajanta was a really busy month. On Valentine’s Day, we were completey packed and had to decline many requests for reservations. To avoid future disappointment, visit our website to make reservation: www.ajantarestaurant.com or call us directly.

Dishes introduced in February were revived very well. Marzwangan Korma quickly became a favorite amongst our customers, followed by Palak Kofta and Pork Vindaloo. As usual, the dishes will be left on the menu for the next few months for your enjoyment.

Following are the new dishes being introduced for the month of March, 2019

Entrées:

Kashmiri Chicken: The sauce is primarily yogurt-based but also contains a small amount of onions, ground pistachios, and ground almonds. The sauce is flavored with cumin, coriander, cardamom, black pepper, cinnamon, cloves, ginger, and garlic. Boneless and skinless organic chicken is browned and simmered in this sauce until tender. Some saffron, steeped in hot water, is added as the last step of cooking. This description should make it obvious that the sauce in this dish tastes great. This dish has been very popular every time it has been on the menu.

Andhra Shrimp Curry: In Andhra Pradesh, this dish is served very hot. The sauce for this dish is made with onions, ginger, garlic, coriander, cumin, grated coconut, green chile peppers, whole peppercorns, and coconut milk. The shrimp are marinated in turmeric, mango powder, and red chile powder. The marinated shrimp are cooked in the sauce along with mint and curry leaves. Order this dish as hot as your palate will permit. This dish will not be available in less than medium spice level.

Baadal Jaam: This elaborate Moghlai dish from Lucknow, in North India, is the best eggplant dish Lachu has ever come across. Slices of organic globe eggplants are pan-fried, brushed with our home made tomato sauce, sprinkled with some spices, and then served topped with a sauce made with thickened yogurt, garlic, lemon juice, and cilantro. This dish could easily qualify as a signature dish for Ajanta.

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

  1.  Udaipuri Murg Masala

  2. Kerala Prawn Curry

  3. Achari Baingan

It is always a pleasure to see you at Ajanta.

Sincerely,

Dhruva Thapa
Executive Chef / General Manager