September 1, 2018

Dear Patron:

We hope all is well with you and your loved ones. Business at Ajanta was much better during the month of August. We look forward to a busy September as students are going back to school.

The new dishes introduced last month were very well received. Seyal Machi quickly became customers’ favorite. Daalcha Gosht and Nawabi Tarkari Biriyani have been moving quite well also. As usual, they will be left on the menu for an additional month.

Following are the new dishes being introduced for the month of September 2018:

Appetizer:

Portobello Pakora: Pakoras are Indian fritters, usually made by dipping slices of vegetables in a chickpea and spice batter, and then deep-frying them. Portobello Pakoras are an interesting variation on this appetizer. The batter consists of chickpea flour, rice flour, baking powder and spices including ajwain and chile flakes. Strips of portobello mushrooms are dipped in this batter and then deep fried. The golden brown fritters, served with our cashew-yogurt-tamarind sauce, are simply scrumptious.

Entrées:

Murg Mumtaz Mahal: This classic Moghlai dish from Delhi is named after the Moghal empress Mumtaz Mahal, in whose memory the famous monument Taj Mahal was built.  We believe this is one of the best chicken dishes we offer at Ajanta. Boneless organic chicken pieces are sautéed and then cooked in a sauce made with onions, tomatoes, garlic, cilantro, and spices, including cumin, paprika, turmeric, cinnamon, cardamom, and cloves. The sauce is made rich by the addition of cashew powder, yogurt, crumbled paneer cheese and cream. This is not a low-calorie dish, but it tastes so good that it makes it worthwhile to enjoy it.

Scallop Curry: Based on spicing from the state of Kerala, this dish is made with dayboat scallops. The scallops are sautéed and then simmered in a sauce made with mustard seeds, garlic, onions, tomatoes, coconut milk, and spices, including coriander, cumin, turmeric, paprika, cloves and cardamom. The dish is finished with curry leaves and lime juice.

Paneer Kofta: Indians, especially those from the state of Punjab, love paneer cheese in any form and no other dish is considered more desirable by Punjabis than Paneer Kofta, also called Malai Kofta. This dish features balls made with crumbled paneer cheese, potatoes, pine nuts, breadcrumbs, and spices, served in a creamy curry sauce.  The curry sauce is made with onions, tomatoes, cream, turmeric, cumin, paprika, garlic, cardamom, cinnamon and cloves. The reputation earned by this classic dish from Punjab is well deserved.

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

  1. Spinach and Feta Cheese Samosa
  2. Sufed Maas
  3. Chicken Biriyani
  4. 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 www.facebook.com/ajantarestaurant for additional updates. Be sure to ‘Like’ us and give us feedback on your dining experience at Ajanta.

Sincerely,

Lachu Moorjani
Executive Chef

Pratik Thapa
General Manager