April 1, 2017

Dear Patron:

We hope all is well with you and your loved ones. Business continues to be quite good at Ajanta.

Open Table Diners selected Ajanta for the Open Table Diners’ Choice Awards for the month of March. We have been receiving this award quite regularly and would like to thank you for your favorable ratings. We do get quite busy on the weekends and have to turn away walk-ins at busy time. If you are planning to visit us on weekends, please book a table using the following link or call us during business hours at (510) 526-4373.


Zagat.com recently did a feature story titled “MUST-TRY: 12 Contemporary Indian Restaurants to Try in the SF Bay Area”. We were happy to see that Ajanta was listed in this list, and was the highest rated among all the restaurants listed. If you like to see the feature story, here is the link:


In addition, Ajanta is one of the 5 final nominees on the ballot in Oakland magazine's Best of Oakland & the East Bay contest, for Best Indian/Pakistani Restaurant. We would like to win this contest and would appreciate your help. Please vote for us at the following link:


All the new dishes introduced last month were very well received. As expected, Mixed Vegetable Kofta quickly became the most ordered dish on the menu. We are sure it will be on the menu for you to try in coming months. Goat Masala and Chicken Biriyani were also appreciated by our customers and will be on the menu for at least one more month.

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

Appetizer Special:

Tandoori Asparagus: Locally grown asparagus are now available and we are happy to put this most popular appetizer on the menu once again. Fresh organic asparagus spears are marinated in oil, pureed garlic, ginger, lemon juice and spices including paprika, clove, and cardamom. The spears are roasted in a very hot tandoor oven and served with a sauce made with yogurt, sour cream, ground cashews and chili flakes. This appetizer outsells all other appetizers every time it is featured. If you have had it in the past, you already know why. If you have not had it, try it and you will find out why.

Lamb Vindaloo: Vindaloo dishes from Goa are well known for their fiery heat. This dish is made with boneless leg of lamb pieces, marinated in malt vinegar, garlic, and spices. The marinated lamb is cooked in a sauce made with onions, ginger, garlic, black pepper, coriander, cumin, turmeric and red chilies. Some malt vinegar is added during the last stage of cooking to give the sauce a tart flavor, characteristic of Vindaloo dishes. This dish is recommended to be eaten hot and will not be available in spice level less than medium.

Baadal Jaam: We receive numerous requests to bring this dish back every winter, when it is discontinued due to the unavailability of locally grown globe eggplants. Good quality eggplants are now available and we are happy to bring it back. This elaborate Moghlai dish from Lucknow, in North India, is the best eggplant dish Lachu has ever come across. Slices of organic globe eggplants are pan-fried, brushed with our home made tomato sauce, sprinkled with some spices, and then served topped with a sauce made with thickened yogurt, garlic, lemon juice, and cilantro. This dish could easily qualify as a signature dish for Ajanta.

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 for make room for the new dishes:

1.     Scallop Cakes

2.     Rogan Josh

3.     Achari Baigain

4.     Mixed Vegetable Saagu

It is always a pleasure to see you at Ajanta.


Lachu Moorjani
Executive Chef

Pratik Thapa
General Manager