March 1, 2018
We hope all is well with you and your loved ones. Ajanta, in February was quite busy, especially on the weekends. On Valentine’s Day, which fell on Wednesday, we were completely packed and had to decline many requests for reservations. To avoid future disappointment, visit our website to make reservation: www.ajantarestaurant.com or call us directly.
Voting has started for Oakland Magazine ‘Best of Oakland & the East Bay 2018’ survey and will end on March 10th, 2018. We would appreciate your help with a couple of polls that are open for voting. Please vote for Ajanta in the category “Best Indian/Pakistani restaurant”. If you are interested in participating, please visit the following link:
Dishes introduced in February were revived very well. The rabbit dish; Khargosh Khatta was an instant hit. Safed Murg Korma has been doing quite well. Mixed Vegetable Saagu, has been a hit or miss amongst our customers. As usual, the dishes will be left on the menu for the next few months for your enjoyment.
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.
Malabar Chicken Curry: As the name suggests, this dish originated from the Malabar Coast, which spans the west coast states of Karnataka and Kerala in south India. The flavors in this dish are very representative of south India. Boneless and skinless organic chicken is cooked in a sauce made with onions, ginger, garlic and coconut milk. The sauce is spiced with mustard seeds, turmeric, fennel powder, chile flakes, paprika, cinnamon, cloves, cardamom and curry leaves. As we usually do, we use less coconut milk than is used in south India. The result is a light but very flavorful dish. This dish is generally eaten hot in India.
Dakshini Gosht: This lamb curry from South India has a richer sauce than found in most south Indian curries. Boneless lamb is braised in a sauce made with onions, coconut milk, tamarind, almonds, sesame seeds, nigella seeds, sunflower seeds and spices. The spices include coriander, turmeric, paprika, red chiles and fenugreek. As is usually done in south India, the whole spices are freshly roasted first and ground just before use, giving the sauce a rich, haunting aroma that lingers on your palate.
Sindhi Kadhi: “Kadhis” are chickpea flour based dishes, made all over India in several different versions. Among the many versions Lachu has tasted, he likes the Sindhi version best. You might say that he is biased, because he is Sindhi by birth. The real reason is that this version includes a wide variety of vegetables that makes this dish multi-dimensional. Sind as a state does not exist anymore in India. This is the part of India that was converted to Pakistan. Sindhi culture and cuisine, however is alive in India and the distinctive Sindhi cuisine is very popular even among non-Sindhis. The Sindhi Kadhi is made by first sautéing chickpea flour with fenugreek seeds. Water is added to this and sautéed chickpea flour is cooked by boiling to make a thick sauce. Separately, a mixture of vegetables; potatoes, carrots, and okra is sautéed and flavored with cumin, turmeric and paprika. The vegetables are mixed with the Kadhi and cooked until tender. The dish is finished off by adding tamarind. A tasty and nutritionally balanced dish.
The following dishes will be discontinued to make room for the new dishes:
- Crab Croquettes
- Galina Shakooti
- Kerala Lamb Masala
- Daal Kabila
It is always a pleasure to see you at Ajanta.