August 1, 2017

Dear Patron:

We hope all is well with you and your loved ones. Ajanta was quite busy last month. Many of the patrons brought their out of town visitors to Ajanta for a good Indian meal. We hope this trend will continue in the month of August as well. Historically, both of these months have been busy at Ajanta.

All the new dishes introduced last month were very well received. Kashmiri Chicken and Goa Prawns Curry were two of the most orders dishes from our monthly special. Makai Aur Khumb; corn and shiitake mushrooms dish also did very well. As usual, we will continue having them on our menu at least for one more month.

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 www.trycaviar.com, www.ubereats.com, or www.ezdineinn.com to place an order. TryCaviar and UberEats mobile apps are as available as well. These make ordering food delivery very convenient.

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

Entrées:

Chicken Baffat Curry: In Mangalore, a city in the state of Mysore, this curry is often made using a store bought spice mix called Bafaat powder. At Ajanta, we prepare our own spice mix using fresh spices: cumin, coriander, peppercorns, Kashmiri chiles, cloves and cinnamon. Toasted spices are grounded up into a paste using a small amount of vinegar. The spice mix is added to sautéed onions, coconut milk, garlic and ginger to make a wonderful sauce. Boneless, organic chicken is cooked in this sauce until tender. The final result is a wonderful curry with bold flavors. Due to the nature of the spices, this dish will not be available mild.

Lamb Do Pyaza: This lamb curry dish gets its name as well as its distinct flavor from the two different ways in which onions used in its sauce. The words ‘do pyaza’ in Hindi mean “two onions”.  The first set of onions are chopped, sautéed, and used as a base for the curry sauce. The sauce is then flavored with ginger, coriander, cumin, paprika, black pepper, cardamom, cinnamon and cloves. Boneless cubed leg of lamb is simmered in this sauce until tender. The dish is finished off by the addition of a 'second' set of onions that are caramelized and then to the sauce, giving it a very rich flavor. If you love onions, you will love this dish. If you don’t think you like onions, this dish might change your mind!

Baby Squash Medley with Peas and Paneer: This dish features three kinds of organic baby squash along with paneer cheese and peas in a thick, spicy sauce. The sauce is made with ginger, garlic, onions, tomatoes, yogurt, and spices. The spices include coriander, cumin, turmeric, paprika, cardamom, cinnamon, and cloves. The squash is briefly sautéed and then simmered in the sauce with crumbled paneer cheese and peas.

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

  1. Lamb Vindaloo
  2. Chicken Mulligatawney
  3. Vendaka Masala Pachdi

As always, it a pleasure to have as a guest at Ajanta.

Sincerely,

Lachu Moorjani
Executive Chef

Pratik Thapa
General Manager