July 1, 2017

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 was expected.

We have seen a huge increase in online ordering in the past few months. TryCaviar and UberEATS are two online ordering platforms we are partnered with. In addition to ordering food for delivery, you are now able to order and pickup food from Ajanta without having to pay extra from delivery service. Please find us on your TryCaviar app which can be downloaded on majority of smartphones.

Dishes introduced last month did extremely well. Tandoori Game Hen and Sufed Maas quickly became our customers’ favorites. Palak Kofta, as usual does very well everytime we bring it on the menu.

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

Appetizer:

Spinach and Feta Cheese Samosas: Samosas, the triangular pastries, are a well-known Indian appetizer and are usually made with a potato and pea filling. In this version, an original Ajanta recipe, the samosas are stuffed with spinach and crumbly feta cheese. The spinach is lightly sautéed with spices (cumin, fennel powder, and chiles). Feta cheese is added to the spinach and the mixture is spooned on to a thin sheet of rolled-out pastry dough, which is folded into the traditional triangular samosa shape and then fried. The samosas are served with a sweet and sour tamarind sauce.

Entrées:

Kashmiri Chicken: I (Lachu) like this chicken dish from Kashmir for its unique sauce. The sauce is primarily yogurt-based but also contains a small amount of onions, ground pistachios, and ground almonds. The sauce is flavored with cumin, coriander, cardamom, black pepper, cinnamon, cloves, ginger, and garlic. Boneless and skinless organic chicken is browned and simmered in this sauce until tender. Some saffron, steeped in hot water, is added as the last step of cooking. This description should make it obvious that the sauce in this dish tastes great. This dish has been very popular every time it has been on the menu.

Goa Prawn Curry: Goanese cuisine is my favorite and I always look forward to featuring dishes from Goa. The sauce in this dish is made with coconut milk, tamarind, onions, ginger, garlic, and spices including dry red chiles, coriander, cumin, and paprika. Prawns are sautéed and simmered in the sauce until tender. This classic dish from Goa should be eaten as hot as your palate will permit. This dish will not be available in a mild version.

Makai aur Khumb: Fresh organic corn is now available and it is time to bring in this exciting dish. This dish consists of organic corn kernels, diced red and green bell peppers, and shiitake mushrooms, which are cooked in a sauce made with onions, tomatoes, green chiles, ginger, garlic, and spices. The spices include paprika, cardamom, cinnamon, coriander, and cloves. A small amount of cream is added at the end to enrich the sauce, however the dish can be ordered in a vegan version. This uncommon but tasty and colorful dish is based on a recipe from the state of Gujarat.

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

  1. Tandoori Asparagus
  2. Badami Murg
  3. Madras Jhinga Masala
  4. Khumb Jahanara

It is always a pleasure to see you at Ajanta.

Sincerely,

Lachu Moorjani
Executive Chef

Pratik Thapa
General Manager