October 1, 2017

Dear Patron:

We hope all is well with you and your loved ones. The business in September was a little slow, but that is seasonal and was expected. Historically, things pick up as we approach Christmas.

All the new dishes introduced last month were very well received.

In our last newsletter, we mentioned about Diwali celebrations at Ajanta. Diwali, the Hindu festival of lights, falls on October 19 this year. Like last year, we will celebrate Diwali at Ajanta by decorating the restaurant with lights and glitter, lighting up extra candles on each table, and serving complimentary “mithai” at the end of the meal. Mithai are traditional Indian sweets consumed by everyone in India during Diwali days. We will celebrate Diwali at Ajanta for two days: October 18 and 19.

On these days, we will offer a special Prix Fixe menu with wine complement. The menu, attached with this newsletter, will include a taste of some of the best dishes on the menu: three different appetizers, four main dishes and all the sides. As shown in the attachment, the wine complement will consist of 3 ounce pour of one red wine, two white wines, and a dessert wine. Wines are premium quality, selected from our wine list to pair with menu offerings. The price, including wine pairings, will be $44.00 for non-vegetarian and $41 for vegetarian menu. Reservation is highly recommended. Please call us at (510) 526-4373 or book a table via Opentable, please mention that you are coming for Diwali Dinner. We look forward to celebrating Diwali with you all at Ajanta!

The following dishes will be introduced for the month of October 2017:


Portobello Pakora: Pakoras are Indian fritters, usually made by dipping slices of vegetables in a chickpea and spice batter, and then deep-frying them. Portobello Pakoras are an interesting variation on this appetizer. The batter consists of chickpea flour, rice flour, baking powder and spices including ajwain and chile flakes. Strips of portobello mushrooms are dipped in this batter and then deep fried. The golden brown fritters, served with our cashew-yogurt-tamarind sauce, are simply scrumptious.


Scallop Curry: Based on spicing from the state of Kerala, this dish is made with dayboat scallops. The scallops are sautéed and then simmered in a sauce made with mustard seeds, garlic, onions, tomatoes, coconut milk, and spices, including coriander, cumin, turmeric, paprika, cloves and cardamom. The dish is finished with curry leaves and lime juice.

Methi Machi: This delightful fish dish has been very well received every time it has been on the menu. It is named after its predominant flavor: fenugreek herb, called "methi" in Hindi. The fish, fresh Ling cod or wild Salmon, is sautéed and then simmered in a sauce made with onions, tomatoes, ginger, garlic, lime juice, dried fenugreek herb, cilantro, dill and spices including turmeric, coriander and paprika. This great dish with herbal flavors originates from the state of Sind. It is a family recipe that I (Lachu) have loved since I was a child.

Lobhia aur Khumbi: Our vegan and vegetarian customers eagerly await this vegan dish from Punjab, which we feature every winter. This simple, nutritious and tasty dish consists of black-eyed peas and organic shiitake mushrooms, cooked in a sauce made with garlic, onions, tomatoes, and spices. The spices include cumin, coriander, turmeric, paprika, cardamom, cinnamon, and cloves. Check this dish out and you will know why it is most requested for an encore.

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

  1. Spinach and Feta Cheese Samosa
  2. Tandoori Game Hen
  3. Doi Machi
  4. Makai Aur Khumb

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 Baadal Jaam          

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, Paneer Kofta, Baadal Jaam, 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
Navarro vineyards Late Harvest Reisling