December 1, 2017

Dear Patron: 

We hope all is well with you and your loved ones, and that you had a wonderful Thanksgiving. Ajanta is doing fine and the business was quite good in November. We look forward to a busy December. As usual, we will be closed on Christmas Day, December 25, but will stay open on New Year’s Day, January 1st, 2018.

Similar to last year, on New Year’s Eve, as well as on the New Year’s Day, this year we will offer a special Prix Fixe Menu with wine pairing. The menu and the wine compliments are shown at the end of this newsletter. If the past is any indication, we will definitely be full on these nights, so early reservations are advised. Those not interested in the Prix Fixe Menu, the regular/ A la Carte menu will also be available.

As you are shopping for Christmas gifts for your family and friends, remember that Ajanta gift certificates, the Ajanta cookbook, and Shanti’s Spice Box make wonderful gifts. All of these items can be purchased over the phone or in person during our normal business hours (11:30 am to 2:30 pm and 5:30 pm to 9:00 pm, seven days a week). The cookbook and spice box are also available on Also, if you become very busy during the holiday season, remember that Ajanta food can be ordered for home delivery through,, or

All the new dishes introduced last month were very well received. Udaipuri Murg Masala was an instant hit followed by Achari Baingan. Kerala Lamb Masala is doing quite good as well. As usual, the new dishes will stay on the menu at least through the next month for your enjoyment. 

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

Galina Shakooti: This is a chicken dish from the state of Goa, known for its intensely flavored, hot cuisine. The dish consists of boneless organic chicken cooked a spicy sauce that does not taste much like a traditional curry. The unusual but tasty sauce is made with onions, tomatoes, coconut milk, and spices. The spices include coriander, fenugreek seeds, and poppy seeds. The spices are roasted whole and freshly ground just before cooking to bring out their flavor in an assertive way, a practice very common in South India. The dish is finished by adding lime juice. Like all Goanese dishes, this dish should be eaten as hot as your palate will permit.    

Andhra Shrimp Curry: In Andhra Pradesh, this dish is served very hot. The sauce for this dish is made with onions, ginger, garlic, coriander, cumin, grated coconut, green chile peppers, whole peppercorns, and coconut milk. The shrimp are marinated in turmeric, mango powder, and red chile powder. The marinated shrimp are cooked in the sauce along with mint and curry leaves. Order this dish as hot as your palate will permit. This dish will not be available in less than medium spice level.

Bheh Kofta: This dish from Punjab replaces the current Paneer Kofta dish. We do several different kofta dishes (dishes consisting of lightly fried vegetables or paneer cheese balls served in a creamy curry sauce) and these have a very strong following. Bheh Kofta is made with boiled, diced lotus root, mixed with boiled mashed potatoes, breadcrumbs, and spices. The balls are quickly fried at a high heat and then served in a creamy curry sauce made with onions, tomatoes, garlic, and spices. The result is an uncommon, exotic and very tasty dish.

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

  1. Chicken Bafat Curry
  2. Goa Prawns Curry
  3. Paneer Kofta

It is always a pleasure to see you at Ajanta.


Lachu Moorjani
Executive Chef                                                                    

Pratik Thapa
General Manager 




APPETIZERS: Tandoori Scallops, Tandoori Chicken Chaat, Chicken Samosa and Papadams

MAIN DISHES: Chicken Tikka Masala, Lamb Rib Chops, Methi Machi, and Achari Baingan      

ACCOMPANIMENTS: Basmati rice, naan, mango chutney, carrot pickles, and hot pickles

DESSERTS: Choice of Kulfi, Cardamom Gelato, Mango Sorbet, or Gulab Jamun


APPETIZERS: Veg. Pakora, Tandoori Portobello Mushrooms, Veg. Samosa and Papadams

MAIN DISHES: Sabzi Rangarang, Bheh Kofta, Achari Baingan, and Lobhia aur Khumbi

ACCOMPANIMENTS: Basmati rice, naan, mango chutney, carrot pickles, and hot pickles

DESSERTS: Choice of Kulfi, Cardamom Gelato, Mango Sorbet, or Gulab Jamun

(Note: Size of main dishes, appetizers, and desserts may be smaller than normal à la carte orders)


Gruner Veltliner, Der Pollerhof, Austria, 2014
Edelzwicker Navarro, blend of Riesling, Gewurz, and Pino gris, CA 2015
Malbec, "Autentico" Bodega Colome, Argentina, 2014
Late Harvest Reisling