February 1, 2018

Dear Patron:

We hope all is well with you and your loved ones. Business at Ajanta was little slow. We are looking forward to a busy February, 2018.

Valentine’s Day is approaching and it is one of the busiest days of the year at Ajanta. We have started getting reservations for the 14th of February. Every year, we get completely booked for the day and this year we are expecting the same. If you are planning to visit us on this date, please call us ASAP. This will be a good time to check out our popular Chef’s Tasting Menu; non-veg or veg, which includes tastings of three appetizers, four main dishes, rice, bread and a choice of dessert. Our regular menu will also be available on this day.

Featured dishes from last month were very well received. Marzwangan Korma was an instant hit. Customers loved the unusual Korma made with pureed bell peppers. Chicken Biriyani does well every time it is featured. Daal Kabila was also enjoyed by our customers. As usual, these dishes will be on the menu for additional month(s) for your enjoyment.

Following are the new dishes being introduced for the month of February, 2018


 Safed Murg Korma: Literally translated the name means chickens cooked in a rich white sauce. This is an old Moghlai dish from Lucknow, in North India. This was one of the dishes featured at all white banquets, served by Muslim rulers on full moon nights.  Generally served mild, the rich, aromatic sauce in this dish is made with onions, yogurt, ground blanched almonds, ground cashews, green chile peppers, and garlic. The sauce is spiced with cardamom powder, white poppy seeds, ginger powder, and white pepper powder. Boneless and skinless pieces of organic chicken are simmered in this sauce until tender. The finished dish is sprinkled with pumpkin seeds, mace, and nutmeg powder before serving.

Khargosh Khatta: A rabbit dish that you probably won’t ever find at any other Indian restaurant, this dish is from Madhya Pradesh, a state in central India. The recipe comes from a cookbook written by a Maharaja and, as would be expected, the dish is fit for royalty. Partially deboned rabbit is sautéed and then simmered in a sauce made with onions, yogurt, garlic, ginger, and spices including coriander, paprika, peppercorns, cinnamon, cardamom, and cloves. If you easily get tired of eating chicken and lamb all the time, try out this exotic dish.

Mixed Vegetable Saagu: Organic mixed vegetables (carrots, green peas, green beans and cauliflower) are cooked in a sauce made with onions, garlic, green chiles, urid beans, mustard seeds, asafetida, coconut milk, lemon juice, and spices. The spices include coriander, cumin, peppercorns, cloves, cinnamon, poppy seeds, and coconut flakes. The spices are toasted and then ground up before being added to the sauce.  The dish is served garnished with sautéed cashew pieces and cilantro.

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

  1. Udaipuri Murg Masala
  2. Scallop Curry
  3. Lobhia Aur Khumbi

It is always a pleasure to see you at Ajanta.


Lachu Moorjani
Executive Chef                                

Pratik Thapa
General Manager