June 1, 2017

Dear Patron:

We hope all is well with you and your loved ones. Business at Ajanta in May was well. We were very busy during Graduation week and on Mother’s Day. We hope to continue the momentum going into the month of June.

We are approaching our 24rd anniversary in June. Thanks to you, our loyal patrons, business continues to be good at Ajanta. We did a soft opening on June 9, 1993 and a formal opening on June 15, 1993. We will celebrate a week of anniversary from June 9 to June 15 by offering a free glass of wine or free beer to anyone who greets us with ‘Happy Anniversary’. Stop by either at lunch or dinner during this week, say the magic words to your order takers, and then sit back and enjoy a free beverage with your meal.

All the new dishes introduced last month were very well received. Tandoori Asparagus continues to be very popular. Since fresh local asparagus is still available, we will leave it on the menu. Chicken Mulligatawney was an instant hit. Doi Machi and Vendaka Masala Pachdi are doing pretty well as well. They will be on the menu for additional month if you want to come try them!

Following are the new dishes being introduced for the month of June 2017:


Sufed Maas: This is a classic lamb dish from Rajasthan, the state where I (Lachu) grew up. The dish derives its name from the white color (“sufed” in Hindi) of the sauce. All of the ingredients used in the sauce are white: onions, ginger, coconut milk, white poppy seeds, white pepper powder, blanched ground almonds, yogurt, cream, and cardamom powder. The boneless, defatted, cubed leg of lamb is sautéed and then simmered in the sauce until tender. Generally made for royalty, this is a rich, tasty and satisfying dish.

Tandoori Game Hen: This is the well-known classic tandoori chicken dish prepared with game hen instead of chicken. In my opinion (Lachu), the stronger, gamey taste of game hen makes this dish better than tandoori chicken. The game hen is skinned, defatted, and then marinated in a mixture of yogurt, lemon juice, ginger, garlic, and spices, including mustard powder, paprika, and garam masala (a mixture of toasted ground cardamom, cinnamon and cloves). The marinade imparts the classic tandoori flavor to the game hen, while also making it very tender.  The marinated game hens are roasted in a tandoor oven at a very high heat, resulting in moist and tender meat under a dry exterior.

Palak Kofta: The new vegetarian dish this month is kofta balls made with spinach and potatoes, served in a creamy curry sauce. The kofta balls are made with chopped organic spinach boiled mashed potatoes, breadcrumbs and spices (chili flakes, dried pomegranate seed powder, and black cumin seeds). The sauce is made with onions, garlic, tomatoes, cream and spices. This dish, like all kofta dishes at Ajanta, has been very popular every time it has been featured.

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

  1. Goat Masala
  2. Ghost Khada Masala
  3. Mixed Vegetable Kofta

It is always a pleasure to see you at Ajanta.


Lachu Moorjani
Executive Chef

Pratik Thapa
General Manager