March 1, 2017

Dear Patron:

We hope all is well with you and your loved ones. Ajanta has been quite busy, especially on the weekends. On Valentine’s Day, which fell on Tuesday, we were completely packed and had to decline many requests for reservations. To avoid future disappointment, visit our website to make reservation: or call us directly.

Badami Murg, introduced last month, did extremely well with our customers. Gosht Khada Masala and Mixed Vegetable Saagu, already medium spicy, were appreciated as well. Our Chef’s Tasting Menu continues to increase in popularity. More and more customers are choosing this dinner for special occasions like birthdays and anniversaries. We had a special Chef’s Tasting Menu for Valentine’s Day, featured with wine supplement which ended up being a hit.

Starting March 1st, 2017.; online food delivery service, will be providing restaurant pickup to your online order. If you would like to place an order and come pick up at Ajanta, please visit our page on

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


Goat Masala: Boneless goat pieces are braised in a sauce made with onions, ginger, yogurt, lemon juice and spices. The spices consist of cumin, coriander, mustard seeds, ajwain, turmeric, chili flakes, paprika, cardamom, cinnamon and cloves. The thick, spicy, and deep flavored sauce compliments the strong-flavored goat meat in a very nice way. We have been doing Goat Masala for a few years now and it has increased in popularity every time it has been on the menu. We really love Goat and hope it becomes popular enough so that we do not hesitate to put in on the menu more often.

Chicken Biriyani: Most of you know that we feature only one biriyani at a time on our menu, while other Indian restaurants may have three or four biriyanis on their menus. The reason for this is simple: we make our biriyanis using a long, elaborate process.  We hope the extra effort is justified by better tasting biriyanis. Our chicken biriyani is based on a recipe from Hyderabad, located in South India. Boned and skinned organic chicken pieces are partially cooked in a thick curry sauce. Separately, rice is partially cooked using half the amount of water needed for full cooking. The partially cooked rice and chicken are then placed in layers in a steam-tight container and cooked further by baking in an oven. In this cooking technique, the steam generated by the heat is locked into the container and does the cooking, giving the biriyani its unique texture. The dish is served topped with caramelized onions, nuts and raisins. Each morsel brings you a mélange of flavors and textures, making this dish very memorable.

Mixed Vegetable Kofta: We continue our tradition of having at least one kofta dish on our menu. Mixed Vegetable Koftas are made with grated organic vegetables ( carrots, cauliflower, and peas), breadcrumbs, potatoes, and spices. They are seasoned with chili flakes, dried pomegranate seeds, ajwain seeds and cilantro. The kofta balls are fried and placed in a creamy curry sauce just before they are served, retaining their pleasantly crunchy exterior.

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

  1. Kerala Duck Curry
  2. Lamb Biriyani
  3. Bheh Kofta

It is always a pleasure to see you at Ajanta


Lachu Moorjani
Executive Chef

Pratik Thapa
General Manager