May 1, 2018
We hope all is well with you and your loved ones. Business at Ajanta last month was slower than usual but we are sure the month of May will be much better. Ajanta is a popular venue for graduation parties as well as Mother’s day, and like every year, we are expecting to be extra busy this month. We have already started getting reservations during graduation period so please book a table to avoid disappointment. Please call us at (510) 526-4373 to make a reservation.
All the new dishes introduced last month were very well received. We introduced Goat Masala after a while and surprisingly, it has been a hit. Green Fish Curry and Mixed Vegetable Kofta have been satisfactory amongst our customers as well. As always, the dishes will be left on the menu for the following month.
Following are the new dishes being introduced for the month of May 2018:
Kerala Prawn Curry: This dish from the state of Kerala in South India. It features a simple sauce, that is light and delicious. The sauce consists of mustard seeds, fenugreek seeds, black peppercorns, dried red chile peppers, onions, tomatoes, curry leaves, coconut milk, tamarind, and spices, including turmeric, coriander, and paprika. Peeled and deveined prawns are briefly sautéed and then simmered in this sauce untill done. Due to the nature of the ingredients in this dish, it is not available in a very mild version.
Chicken Pistachio Korma: Every time we have featured this dish, there have been many requests to make it a permanent item on the menu. This is a very special, uncommonly tasty Moghlai dish from Delhi, north India. Moghlai dishes generally have rich sauces, containing ground nuts and/or dairy products. As the name suggests, the sauce in this dish has ground pistachios. The onion and tomato based sauce also has yogurt, light cream, ground cashews, garlic and spices. The sauce is flavored with cumin, white pepper, cardamom, cinnamon and cloves. Boneless and skinless organic chicken pieces are simmered in the sauce until tender. Like most Moghlai dishes, this dish is eaten mild in India.
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 I (Lachu) have 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.
The following dishes will be discontinued to make room for the new dishes:
- Andhra Shrimp Curry
- Safed Murg Korma
- Achari Baingan
It is always a pleasure to see you at Ajanta.