August 1, 2018

Dear Patron:

We hope all is well with you and your loved ones. Ajanta did much better last month than in June. We hope this continues as we look forward to a busy month of August.

All the new dishes introduced last month were very well received. Sufed Maas and Chicken Mulligatawney were instant hit. Khumb Jahanara has been doing quite well amongst our customers as well.

We are seeing a noticeable increase in takeout orders and especially delivery orders. It seems more and more customers prefer to dine at home, rather than eat out. If you don’t feel like driving, home delivery of Ajanta food might be an attractive alternative. Visit, or to place an order.

Following are the new dishes being introduced for the month of August 2018:


Spinach and Feta Cheese Samosas: Samosas, the triangular pastries, are a well-known Indian appetizer and are usually made with a potato and pea filling. In this version, an original Ajanta recipe, the samosas are stuffed with spinach and crumbly feta cheese. The spinach is lightly sautéed with spices (cumin, fennel powder, and chiles). Feta cheese is added to the spinach and the mixture is spooned on to a thin sheet of rolled-out pastry dough, which is folded into the traditional triangular samosa shape and then fried. The samosas are served with a sweet and sour tamarind sauce.


Daalcha Gosht: The dish is from Andhra Pradesh. The sauce in this dish is made from two kinds of legumes, Chana Daal (washed and split brown chickpeas) and Toor Daal (washed and split pigeon peas). A mixture of these two daals is boiled together and then boneless cubed leg of lamb is added to this mixture and cooked until tender. The daal based sauce includes garlic, ginger, tomatoes and tamarind. The sauce is flavored with turmeric, green chiles, cumin, mustard seeds and garam masala (a mixture of toasted ground cardamom, cinnamon and cloves). The dish is meant to be eaten hot and will not be available in a mild version.

Seyal Machi: This dish is from the state of Sindh. Sindh no longer exists as a state (it became Pakistan in 1947), but Sindhi culture is alive and well in India. Most of you who have been with us know that I (Lachu) was born in Sindh. This dish is based on a family recipe and is one of my all time favorite dishes. This dish presents fresh fish fillets, either Ling cod or wild salmon, in a simple but tasty sauce made with caramelized onions and spices. The spices include mango powder, coriander, turmeric, and paprika. This dish has been very popular every time it has been featured in the past.

Nawabi Tarkari Biriyani: Biriyanis are one-pot dishes from India made with rice and vegetables or meats. What makes biriyanis different from other one-pot dishes is the method of cooking. Biriyanis are cooked by baking the ingredients in a steam-tight container. In this method of cooking, the steam generated from the heat cooks the ingredients, giving them a texture that is unique. This mixed vegetable dish is based on a recipe from Andhra Pradesh, a state in South India. The rice for the Biriyani is partially cooked using half of the water needed for full cooking. Organic vegetables (cauliflower, carrots, broccoli, and peas) are also partially cooked in a thick curry sauce. The rice and vegetables are then arranged in layers in a steam-tight container and the contents are baked at 300 degrees for one hour. The biriyani is served topped with caramelized onions, nuts and raisins. Each mouthful of biriyani brings you an enticing mixture of flavors and textures that is hard to forget. 

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

  1. Salmon Tikki
  2. Dakshini Gosht
  3. Green Fish Curry
  4. Lamb Biriyani

It is always a pleasure to see you at Ajanta,


Lachu Moorjani
Executive Chef

Pratik Thapa
General Manager