February 1, 2019
We hope all is well with you and your loved ones. January was a pretty good month for us. We are looking forward to a busy February, 2019.
Valentine’s Day is approaching and it is one of the busiest days of the year at Ajanta. We have started getting reservations for the 14th of February. Every year, we get completely booked for the day and this year we are expecting the same. If you are planning to visit us on this date, please call us ASAP. This will be a good time to check out our popular Chef’s Tasting Menu; non-veg or veg, which includes tastings of three appetizers, four main dishes, rice, bread and a choice of dessert. Our regular menu will also be available on this day.
Featured dishes from last month were very well received. Chicken Baffat Curry and Green Fish Curry were instant hits! As usual, these dishes will be on the menu for additional month(s) for your enjoyment.
Following are the new dishes being introduced for the month of February, 2019
Crab Croquettes: A slightly different version of our very popular crab cakes, these croquettes are made with a mixture of boiled mashed potatoes, Dungeness crab meat, breadcrumbs, chopped dill and spices, including dried pomegranate seeds, chile flakes, and black cumin. Coated with breadcrumbs, the fried croquettes are served with a yogurt-mint-cilantro sauce.
Marzwangan Korma: This is an exceptional and unique lamb dish from Kashmir, in Northern India, where it is served on special occasions like weddings and graduations. The dish is made by simmering cubed leg of lamb in a special red colored sauce that does not taste anything like curry. In Kashmir, the sauce is made with a special type of pepper known as "Deghi Mirch" which makes the sauce very hot. Deghi chilies are not available in this country, but we have been able to create a sauce similar to the original using pureed bell peppers, paprika, and red chile peppers. The sauce is flavored with ginger, turmeric, fennel powder, cardamom, cinnamon and cloves. Cubed boneless leg of lamb is cooked in this sauce until tender and the dish is finished by adding tamarind and cream. Try out this dish on your next visit to Ajanta to find out what makes it so special.
Pork Vindaloo: If you like hot food, you will love this dish from Goa. Vindaloos are well known for their fiery heat. Boneless pieces of pork are marinated in malt vinegar, garlic and spices. The marinated pork is cooked in a sauce made with onions, ginger, garlic, black pepper, coriander, cumin, turmeric, and red chiles. The dish is finished off by adding some vinegar to give it a tart flavor, characteristic of Vindaloos. This dish is recommended to be eaten hot and will not be available in a mild version.
Palak Kofta: Kofta balls made with spinach and potatoes, served in a creamy curry sauce. The kofta balls are made with chopped spinach, boiled mashed potatoes, breadcrumbs and spices (chile flakes, dried pomegranate seed powder, and black cumin seeds). The sauce is made with onions, garlic, tomatoes, cream and spices. This dish, like all kofta dishes at Ajanta, has been very popular every time it has been featured.
The following dishes will be discontinued to make room for the new dishes:
1. Shrimp Balls
2. Rogan Josh
3. Scallop Curry
4. Paneer Kofta
It is always a pleasure to see you at Ajanta.
Executive Chef / General Manager