August 2, 2019
We hope all is well with you and your loved ones. Ajanta was busy in June. We would like to thank everyone who showed up for Navarro Vineyards’ Wine-Maker’s Dinner that took place on July 29th and 30th. We look forward to doing more of them in the near future.
All the new dishes introduced last month were very well received. Gobi Gosht and Scallop Curry were liked by a lot our customers. As always, we will leave them on the menu for the next few months.
Following are the new dishes being introduced for the month of August 2019:
Scallop and Corn Pakoras: An Ajanta original, this appetizer has been a great success every time it has been featured. These fritters are a variation on the well-known Indian appetizer ‘pakoras’ which are served all over India. For this dish, chopped sea scallops and corn are mixed in a thick chickpea flour batter along with chopped ginger, cilantro, onions, and spices, including ajwain, cracked coriander and coarsely ground dried pomegranate seeds. Deep fried and served with a tamarind sauce, these are utterly delicious.
Chicken Pistachio Korma: Every time we have featured this dish, there have been many requests to make it a permanent item on the menu. This is a very special, uncommonly tasty Moghlai dish from Delhi, north India. Moghlai dishes generally have rich sauces, containing ground nuts and/or dairy products. As the name suggests, the sauce in this dish has ground pistachios. The onion and tomato based sauce also has yogurt, light cream, ground cashews, garlic and spices. The sauce is flavored with cumin, white pepper, cardamom, cinnamon and cloves. Boneless and skinless organic chicken pieces are simmered in the sauce until tender. Like most Moghlai dishes, this dish is eaten mild in India.
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, Rockfish or 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.
Paneer Kofta: Indians, especially those from the state of Punjab, love paneer cheese in any form and no other dish is considered more desirable by Punjabis than Paneer Kofta, also called Malai Kofta. This dish features balls made with crumbled paneer cheese, potatoes, pine nuts, 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. The reputation earned by this classic dish from Punjab is well deserved.
The following dishes will be discontinued to make room for the new dishes:
Tandoori Chicken Tenders
Mixed Vegetable Kofta
It is always a pleasure to see you at Ajanta,
Executive Chef / Manager