September 1, 2016

Dear Patron:

We hope all is well with you and your loved ones. Business at Ajanta was good during the month of August.

The new dishes introduced last month were very well received. Among the main dishes, Kandahari Chicken, quickly became very popular. The dish is mainly enjoyed in low medium heat and the feedback we got from our customers was very positive. We look forward to continuing it for a few more months. Palak Kofta has been doing very well which will also be on the menu for one more month. Pork Vindaloo was probably the least ordered dish, however we will keep it for one more month before replacing it with another specialty meat selection. 

Diwali, the Indian festival of lights, falls on October 30 this year and in India, the celebrations will continue through November 3. Diwali is the most important Indian festival and at Ajanta, we will celebrate Diwali by decorating the dining hall with lights, balloons and glitter. We will also be offering a special Prix Fixe menu with wine complement on Sunday October 30 and 31. 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. The price, including wine pairings, will be $42.00 for non-vegetarian and $39 for vegetarian menu. 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 2016:


Goa Lamb Curry: If you have been reading our newsletters over a long period of time, you may have noticed that almost all of the curry sauces in our dishes are made with a base of onions. This lamb curry from Goa is an exception in that it does not contain any onions. Its unusual and tasty sauce is made with tomatoes, coconut milk, ginger, and spices including chile peppers, coriander, cumin, turmeric and paprika. Boneless cubed leg of lamb is simmered in this sauce until tender. The dish is finished by adding malt vinegar. Like most dishes in Goa, this dish is eaten hot and we recommend for you to order it as hot as your palate will permit.   

Murg Do Pyaza: This chicken dish is from Hyderabad, Andhra Pradesh, in South India. Boneless, skinless organic chicken pieces are simmered in a sauce made with onions, ginger, garlic and spices including turmeric, paprika, cardamom, cinnamon, peppercorns, and cloves. The dish is served topped with mint, cilantro, sunflower seeds, and cashews. A delicately spiced dish made rich by the addition of nuts, this dish is usually eaten mild to medium.

Khumb Jahanara: This vegetarian dish from Delhi is named after a beautiful Moghul empress. The dish is made by simmering sliced fresh shiitake mushrooms in a sauce made with puréed spinach. The spinach sauce also includes onions, tomatoes, garlic, cashew powder, and spices. The spices include coriander, turmeric, paprika, cardamom, and cloves. The dish is finished by adding some cream. This rich and flavorful dish, fit for royalty, is recommended to be eaten mild.

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

1.     Sufed Maas
2.     Mangalore Chicken Curry
3.     Vendaka Masala Pachdi

It is always a pleasure to see you at Ajanta.


Lachu Moorjani
Executive Chef

Pratik Thapa
General Manager