April 1, 2019

Dear Patron:

We hope all is well with you and your loved ones. March was a slow month at Ajanta. Historically, business slows down a little during tax season but should be back to normal after that.

All the new dishes introduced in March were well received. Kashmiri Chicken and Baadal Jaam pleased a lot of our patrons. Andhra Shrimp Curry has been doing quite good as well. As usual, we will leave them on the menu for at least one more month.

Following are the new dishes being introduced for the month of April 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.


Achari Gosht: This lamb dish from North India is popular among those who like strong flavors. The word "Achari" refers to spices that are used for making Indian pickles.  Indian pickles are very tart and pungent. This is the taste sensation you might feel while eating this dish. For this preparation, boneless leg of lamb pieces are braised in a sauce made with mustard oil, onions, ginger, garlic, dried red chiles, yogurt and coarsely crushed or whole spices including mustard seeds, fenugreek seeds, cumin seeds, coriander, and turmeric. The last item added to the sauce is lime juice. A great dish with flavors that linger on your palate long after the meal is finished. This dish is recommended to be eaten as hot as your palate will permit and will not be available in very mild spicing.

Malabar Chicken Curry: As the name suggests, this dish originated from the Malabar Coast, which spans the west coast states of Karnataka and Kerala in south India. The flavors in this dish are very representative of south India. Boneless and skinless organic chicken is cooked in a sauce made with onions, ginger, garlic and coconut milk. The sauce is spiced with mustard seeds, turmeric, fennel powder, chile flakes, paprika, cinnamon, cloves, cardamom and curry leaves. As we usually do, we use less coconut milk than is used in south India. The result is a light but very flavorful dish. This dish is generally eaten hot in India.

Lobhia Aur Baas: We are featuring this dish for the first time. This simple, nutritious and tasty dish consists of black-eyed peas and bamboo shoots, cooked in a sauce made with garlic, onions, tomatoes, and spices. The spices include cumin, coriander, turmeric, paprika, cardamom, cinnamon, and cloves.

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

  1. Crab Croquette

  2. Marzwagon Korma

  3. Chicken Bafat Curry

  4. Daal Kabila

 It is always a pleasure to see you at Ajanta.


Dhruva Thapa
Executive Chef / General Manager