October 3, 2019
We hope all is well with you and your loved ones. Business at Ajanta picked up in the last month and we are looking forward to a busier October.
All the dishes introduced last month were very well received. Chicken Baffat Curry did extremely well. Dhansak Gosht and Khumb Jahanara have been doing quite well. As usual, we will leave these items on our menu for the following month.
The following dishes will be introduced for the month of October 2019:
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.
Murg Mumtaz Mahal: This classic Moghlai dish from Delhi is named after the Moghal empress Mumtaz Mahal, in whose memory the famous monument Taj Mahal was built. We believe this is one of the best chicken dishes we offer at Ajanta. Boneless chicken pieces are sautéed and then cooked in a sauce made with onions, tomatoes, garlic, cilantro, and spices, including cumin, paprika, turmeric, cinnamon, cardamom, and cloves. The sauce is made rich by the addition of cashew powder, yogurt, crumbled paneer cheese and cream. This is not a low-calorie dish, but it tastes so good that it makes it worthwhile to enjoy it.
Doi Machi: The word ‘doi’ in Bengali means yogurt and this is the main component of the sauce in which the white fish are cooked. Boneless pieces of rockfish or salmon fillet are quickly sautéed in oil and then simmered in a sauce made with mustard oil, onions, garlic, ginger, yogurt and spices including mustard seeds, nigella seeds, crushed peppercorns, paprika, turmeric, cardamom, cinnamon, bay leaves and cloves. A favorite in West Bengal, this dish is frequently served on special occasions. People from West Bengal are very passionate and are proud of their cuisine. Taste this dish and you will agree that their pride is justified!
Pumpkin Kofta: October is for Pumpkins. At Ajanta, we are always working to bring fresh ideas to your table. This month, we are introducing Pumpkin Kofta for the very first time at Ajanta. This dish features balls made with pumpkin, potatoes, fennel seed, onion seed, breadcrumbs, and spices, served in a creamy curry sauce. The curry sauce is made with onions, tomatoes, cream, turmeric, cumin, paprika, garlic, cardamom, cinnamon and cloves. We hope this new addition to our Kofta family will be appreciated by our patrons. Oh, and Happy Halloween!
The following dishes will be discontinued to make room for the new dishes:
Scallop and Corn Pakoras
Chicken Pistachio Korma
It is always a pleasure to see you at Ajanta.
Executive Chef / Manager