January 1, 2019
Greetings. Ajanta would like to wish you a very happy and prosperous New Year. We hope all is well with you and your loved ones.
December was very busy at Ajanta. We are seeing a huge increase in takeout orders by the day. If you like the comfort of enjoying Ajanta food at home, TryCaviar and UberEats are two online delivery platforms we are patterned with. You can order food from their respective websites/apps.
A few things have changed at Ajanta. Lachu Moorjani (ex-owner and our Exective Chef until December 2018) has officially left the team. We are extremely grateful for his contribution throughout the years and for his loyalty even after he sold the institution around 3 years ago. This doesn’t mean that recipes will change, we will continue using his well-crafted recipes from different parts of India that he has accumulated during his time at Ajanta.
We are introducing a new Executive Chef/General Manager as of January 2019. Dhruva Thapa, who has been a restaurateur for more than a decade, is thrilled to be a part of the team. He has already started working at Ajanta and some of you have already met him. We have full faith in him that he will honor the tradition Lachu started a long time ago.
During the month of December, we tried serving mixed salad instead of spinach and potato, and chickpeas. However, due to multiple feedbacks from our customers, we are reverting back to serving spinach and potatoes and garbanzo beans as a replacement for chickpeas starting January 2019. We take comments from our customers very seriously and hope this change will delight your experience at Ajanta.
In addition, we will be accepting catering and private events on Wednesdays; the days Ajanta closes for service. Feel free to contact us for your catering or private party needs.
All the new dishes introduced last month were very well received. Udaipuri Murg Masala was an instant hit. Lamb Biriyani has been doing extremely well. Achari Baingan; which replaced our classic Baadal Jaam is doing fine.
Green Fish Curry: This is a Parsee dish from Mumbai. The sauce gets its green color and very nice herbal taste and aroma from cilantro and mint leaves. The sauce also contains onions, garlic, green chiles, cashew powder, coconut milk, lime juice, and spices. The spices include coriander, turmeric, cumin, fennel powder, and white poppy seeds. Fresh ling cod or salmon fillet pieces are sautéed and then simmered in this sauce. Just before serving, the dish is sprinkled with a mixture of mace and cardamom powder, which gives it a very enticing aroma. We are sure this light and flavorful dish will become very popular.
Chicken Baffat Curry: In Mangalore, a city in the state of Mysore, this curry is often made using a store bought spice mix called Bafaat powder. At Ajanta, we prepare our own spice mix using fresh spices: cumin, coriander, peppercorns, Kashmiri chiles, cloves and cinnamon. Toasted spices are grounded up into a paste using a small amount of vinegar. The spice mix is added to sautéed onions, coconut milk, garlic and ginger to make a wonderful sauce. Boneless, organic chicken is cooked in this sauce until tender. The final result is a wonderful curry with bold flavors. Due to the nature of the spices, this dish will not be available mild.
Daal Kabila: Among all the lentil dishes served at Ajanta, this is our favorite. The lentil used in this dish is Urid, which has a creamy, buttery texture. The Urid daal is cooked in a tomato based sauce flavored with fenugreek herb, ginger, lemon juice, cilantro and garam masala (a mixture of toasted ground cardamom, clove and cinnamon). These seasonings give the sauce a sharp, savory flavor that lingers on your palate for some time to come. In India, this dish would be eaten spicy, so order it as hot as your palate will permit.
The following dishes will be discontinued to make room for the new dishes:
1. Mangalore Chicken Curry
2. Methi Machi
3. Lobhia Aur Khumbi
It is always a pleasure to see you at Ajanta.
Executive Chef / General Manager