January 1, 2017

Dear Patron:

Greetings. Ajanta would like to wish you a very happy and prosperous New Year. We hope all is well with you and your loved ones.

Like every year, the last two weeks of December were very busy at Ajanta. If some of you experienced slower service than usual, please accept our apologies. Be assured that it was temporary and things should be back to normal with the start of the New Year. We sold many gift certificates, cookbooks, and spice boxes during December. We are positive that the recipients were happy with these gifts.

We held two New Year’s dinners with wine pairing; New Year’s Eve and New Years Day; December 31st, and January 1st. And we must say, it was a grand success. We were full on both the dates, and received many compliments. The feedback and comments we received meant a lot to us. Most customers expressed appreciation for the effort and planning that went into making this possible. Customers also mentioned that they generally ordered beer with Indian food, but after this experience, they will be start ordering wines with their meals at Ajanta. We would like to thank everyone who made this event a success. We look forward to doing many such events in the near future.

All the new dishes introduced last month were very well received. Bheh Kofta (Lotus Root) did exceptionally well as expected. Most customers said that the new Crab Croquettes appetizer were fantastic, so as usual we will leave these on the menu for one more month for your enjoyment.

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


Rogan Josh: This is a well-known lamb dish from North India. The name of the dish is derived from the red color ('rogan' in Hindi) of its sauce. The sauce gets its red color from the combined use of tomatoes, special Kashmiri 'Deghi' chiles, and a natural red color called 'Rattanjog', which is made from the bark of a tree native to Kashmir.  'Rattanjog' is not available in this country. Therefore, here at Ajanta we will be substituting saffron in its place to add a rich flavor and color to the sauce. In addition to the ingredients mentioned above, the sauce contains yogurt, ginger, garlic, onions, paprika, and turmeric. Boneless cubed leg of lamb is simmered in this sauce untill tender and the dish is finished off with a sprinkle of a special garam masala (a mixture of mace, nutmeg and cardamom powder) giving it a very exotic aroma.

Mangalore Chicken Curry: Named after the city of Mangalore, located in South India, this chicken dish has many flavors that distinguish South Indian cuisine - coconut, fenugreek, mustard seeds, peppercorns, and dried whole red chile peppers. Boneless organic chicken pieces are sautéed and then simmered in a sauce made with onions, lemon juice, coconut milk, garlic and spices. The spices include cumin, coriander, turmeric, and paprika. As is common in South India, the spices are roasted whole and then ground up just before being added to the sauce, giving the sauce a distinctive flavor not found in North Indian curries.

Dal Kabila: This month’s new vegetarian entrée is a lentil dish from the northwest frontier region of India. Among all the lentil dishes served at Ajanta, this is our favorite.  The lentil used in this dish is Urid, which has a creamy, buttery texture. The Urid daal is cooked in a tomato based sauce flavored with fenugreek herb, ginger, lemon juice, cilantro and garam masala (a mixture of toasted ground cardamom, clove and cinnamon). These seasonings give the sauce a sharp, savory flavor that lingers on your palate for some time to come. In India, this dish would be eaten spicy, so order it as hot as your palate will permit. 

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

  1. Goa Lamb Curry
  2. Murg Do Pyaza
  3. Khumb Jahanara

It is always a pleasure to see you at Ajanta.


Lachu Moorjani
Executive Chef                                  

Pratik Thapa
General Manager