November 1, 2017
We hope all is well with you, your family, and loved ones. Business at Ajanta was much better than September. We look forward to a busy November with holidays approaching.
All the new dishes introduced last month did extremely well. Methi Machi was an instant hit, followed by Scallop Curry. Lobhia Aur Khumbi became the least ordered dish from the special. As always, we will continue having these items on the menu for the next few months.
Diwali Special Dinners with wine pairings were huge hit on both nights; October 18 and 19. We received compliments from every table. Customers were very happy with their dinners as well as wines chosen by us to complement the dishes. We look forward to organizing more of these in the near future.
Following are the new dishes being introduced for the month of November 2017:
Shrimp Balls: Lachu's favorite! These shrimp balls are made with shrimp, chickpea flour, rice flour, and spices. The balls are fried and served with a dipping sauce. The spices added to the batter include white poppy seeds, ajwain, coriander seeds, cilantro, chile flakes, and turmeric. Each bite of the shrimp balls brings a complex and delicious blend of flavors to your mouth that will leave you wanting more. This dish is from Bengal and is served with our popular yogurt-mint-cilantro sauce.
Kerala Lamb Masala: Boneless, cubed leg of lamb is cooked in a curry sauce made with onions, garlic, ginger, coconut milk, tamarind, and spices. In typical South Indian fashion, the spices (coriander seeds, whole red chilies, peppercorns, cinnamon, cloves, and cardamom) are roasted along with ginger and garlic, and ground before being added to the sauce. This gives the spices a smoky quality, that is noticeable when you taste the sauce. In Kerala, this dish is eaten hot. Our offering will be available at medium or hotter. We encourage you to order this dish as hot as your palate will comfortably permit.
Udaipuri Murg Masala: This dish bears the name of Udaipur, a major city in Rajasthan, known for its lakes and palaces. The dish shows the Moghlai influence on the local Rajasthani cooking. Its sauce is made rich by adding dairy and nuts. Boneless chicken is sautéed and then simmered in a sauce made with onions, garlic, yogurt, crumbled boiled eggs, cashew paste, green chiles, lemon juice and spices. The spices include coriander, cumin, black pepper, paprika, and garam masala. This is a rich dish with bold flavors, for which Rajasthan is well-known.
Achari Baingan: The season for locally grown globe eggplants has ended. Therefore, we have to discontinue our most popular eggplant dish, Baadal Jaam. This replacement dish made with Chinese eggplants has always been equally popular. The word ‘achari’ refers to the Indian ‘pickling spices’ used in this dish: fenugreek, cumin, nigella, fennel, coriander, chile flakes, and turmeric. Slices of long Chinese eggplant are sautéed and then cooked in a sauce made with pureed tomatoes, garlic, ginger, and the spices mentioned earlier. The dish is finished off by adding some lime juice. This great eggplant dish with a very pleasant, tart sauce is from the state of Rajasthan and is also recommended to be eaten as your palate will permit.
The following dishes will be discontinued to make room for the new dishes:
- Lamb Do Pyaza
- Kashmiri Chicken
- Baadal Jaam
- Portobello Pakora
It is always a pleasure to see you at Ajanta.