July 10, 2019
We hope all is well with you and your loved ones. Business at Ajanta was a bit slow during the month of June; this is seasonal and expected.
The minimum wage will increase in Berkeley starting July 1, 2019. While we fully support everyone earning a living wage, we dislike having to pass on the increased cost. We hope you do not mind the nominal price increase reflected in our July menu. We believe that even with this price increase, Ajanta food will continue to be a great value.
Starting July 10, we will be switching our reservation platform from OpenTable to RESY. If you have already made reservation(s) at Ajanta after July 10th, your reservation data will be transferred to the newer platform, meaning you do not have to do anything from your side. Here is our RESY page for future reference; https://resy.com/cities/sf/ajanta
Ajanta is one of the 6 final nominees on the ballot in East Bay Express "Best of the East Bay" 2019 contest, for Best Indian/Pakistani Restaurant. We would like to win this contest and would appreciate your help. Please vote for us at the following link: https://posting.eastbayexpress.com/oakland/Survey?survey=26772322
Ajanta will be hosting yet another Navarro Vineyard Wine-Maker’s Dinner on July 29th and 30th, 2019. We expect it to be a huge success so if are planning to join us, Please book a table by calling us at (510) 526-4373, or by using our website; www.ajantarestaurant.com. Please do not forget to mention that you are coming for wine maker’s dinner. Menu and wine list will be emailed to you very soon. We hope to see you there!
Dishes introduced last month were mostly liked. Chicken Mulligatawney and Goa Prawns Curry were very well received. As usual, we will leave these selected items on the menu for additional month(s).
Following are the new dishes being introduced for the month of July 2019:
Scallop Curry: The scallops are sautéed and then simmered in a sauce made with mustard seeds, garlic, onions, tomatoes, coconut milk, and spices, including coriander, cumin, turmeric, paprika, cloves and cardamom. The dish is finished with curry leaves and lime juice.
Gobi Gosht: Bringing this dish back after a long time at Ajanta. Sauce consists of paprika, turmeric, fenugreek, and other house spices. Cut cauliflower is then added and cooked with the sauce making it one of the best lamb dishes we offer.
Seyal Machi: This dish is from the state of Sindh. Sindh no longer exists as a state (it became Pakistan in 1947), but Sindhi culture is alive and well in India. This dish presents fresh fish fillets, either rockfish or salmon, in a simple but tasty sauce made with caramelized onions and spices. The spices include mango powder, coriander, turmeric, and paprika. This dish has been very popular every time it has been featured in the past.
The following dishes will be discontinued to make room for the new dishes:
It is always a pleasure to see you at Ajanta.
Executive Chef / Manager