July 1, 2018

Dear Patron:

We hope all is well with you and your loved ones. Business at Ajanta was a bit slow during the month of June; this is seasonal and expected.

Ajanta will be closing on Wednesdays starting this month. We would like to express our apologies for any inconvenience.

Online ordering has quickly become a standard for take-outs and everyday, we are getting a lot of them. We are currently partnered with TryCaviar and UberEATS, if you feel like not making a trip to Ajanta, you can easily order food online through their respective apps.

Dishes introduced last month were generally liked. Tandoori Game Hen and Vendaka Masala Pachdi quickly became popular. Lamb Biriyani has been doing quite well also.

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


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.

Chicken Mulligatawney: The word ‘Mulligatawney’ has been made famous by a soup of the same name, which was created for the British when they ruled India. Soups are generally not very popular in India, but Mulligatawney curries are. ‘Mulligat’ is a South Indian word for peppercorns, and Mulligatawney curry is a coconut-based dish from South India that contains peppercorns and many other spices. Chicken Mulligatawney is made with boneless, skinless organic chicken pieces cooked in a curry sauce made with fennel powder, cumin, white poppy seeds, turmeric, coriander, dry red chilies and whole peppercorns. The dish is finished off with curry leaves, lime juice and garam masala (a mixture of toasted ground cardamom, cinnamon, and cloves). Taste this dish and you will find out why ‘Mulligatawney’ is so famous.

Khumb Jahanara:  This vegetarian dish from Delhi is named after a beautiful Moghul empress. The dish is made by simmering sliced fresh shiitake mushrooms in a sauce made with puréed spinach. The spinach sauce also includes onions, tomatoes, garlic, cashew powder, and spices. The spices include coriander, turmeric, paprika, cardamom, and cloves.  The dish is finished by adding some cream. This rich and flavorful dish, fit for royalty, is recommended to be eaten mild.

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

  1. Malabar Chicken Curry
  2. Marzwangan Korma
  3. Sindhi Kadhi

It is always a pleasure to see you at Ajanta.


Lachu Moorjani
Executive Chef

Pratik Thapa
General Manager