September 1, 2017
We hope all is well with you and your loved ones. Business at Ajanta was quite good during the month of August. We look forward to a busy September as students are going back to school.
The new dishes introduced last month were very well received. Among the main dishes, Chicken Bafat Curry and Lamb Do Pyaza quickly became customers’ favorites. Baby Squash Medley has been doing quite good but not as well as other new dishes. However, as usual we will continue having them on the menu for coming month(s).
Diwali, the Indian festival of lights, falls on October 19 this year and in India. Diwali is the most important Indian festival and at Ajanta, we will celebrate Diwali by decorating the dining hall with lights and glitter. We will also be offering a special Prix Fixe menu with wine complement on October 18th and 19th, 2017. The menu will include a taste of some of the best dishes on the menu: three different appetizers, four main dishes and all the sides. The wine complement will consist of 3 ounce pour of one red wine, two white wines, and a dessert wine. Wines will be carefully selected from our wine list to pair with menu offerings. Mark these dates on your calendar and come celebrate Diwali with us. Details will follow in our next newsletter.
Following are the new dishes being introduced for the month of September 2017:
Pudina Gosht: This is a light lamb dish from North India. The distinguishing feature of this dish is its mint flavor, obtained by adding a fairly large amount of chopped mint leaves at the end of cooking. I (Lachu) have fond memories of this dish from my childhood days, when my mom made it in our house during the summer. In this dish, boneless cubed leg of lamb is braised with chopped onions, tomatoes and spices including coriander, cumin, turmeric and paprika. The dish is finished off by adding lime juice and chopped mint. It is a light curry with very appealing flavors.
Paneer Kofta: Indians, especially those from the state of Punjab, love paneer cheese in any form and no other dish is considered more desirable by Punjabis than Paneer Kofta, also called Malai Kofta. This dish features balls made with crumbled paneer cheese, potatoes, pine nuts, breadcrumbs, and spices, served in a creamy curry sauce. The curry sauce is made with onions, tomatoes, cream, turmeric, cumin, paprika, garlic, cardamom, cinnamon and cloves. The reputation earned by this classic dish from Punjab is well deserved.
Nawabi Tarkari Biriyani: Biriyanis are one-pot dishes from India made with rice and vegetables or meats. What makes biriyanis different from other one-pot dishes is the method of cooking. Biriyanis are cooked by baking the ingredients in a steam-tight container. In this method of cooking, the steam generated from the heat cooks the ingredients, giving them a texture that is unique. This mixed vegetable dish is based on a recipe from Andhra Pradesh, a state in South India. The rice for the Biriyani is partially cooked using half of the water needed for full cooking. Organic vegetables (cauliflower, carrots, broccoli, and peas) are also partially cooked in a thick curry sauce. The rice and vegetables are then arranged in layers in a steam-tight container and the contents are baked at 300 degrees for one hour. The biriyani is served topped with caramelized onions, nuts and raisins. Each mouthful of biriyani brings you an enticing mixture of flavors and textures that is hard to forget.
The following dishes will be discontinued to make room for the new dishes:
1. Sufed Maas
2. Chicken Biriyani
3. Palak Kofta
It is always a pleasure to see you at Ajanta. To book a table, please visit our website, or call the restaurant at (510) 526-4373. Follow us on Facebook at www.facebook.com/ajantarestaurant for additional updates. Be sure to ‘Like’ us and give us feedback on your dining experience at Ajanta.