them. I found the flavor to be excellent—unlike lamb I had tried previously, although they were prepared slightly rare for my taste. The Baadal jaam was made of eggplant, which almost looked like round slices of meat loaf served with dollops of a yogurt-based sauce on top. The flavor and the soft, pudding-like consistency of this dish were exquisite. Even the green fish curry (something I likely never would have ordered from the main menu) did not disappoint. This was a sauce-based dish that did not taste fishy, and the curry seasoning was not overwhelming. overall, we enjoyed a nice selection of chicken, meat, fish and vegetarian selections, giving us a tasty sampling of the awesomeness of Ajanta's large and varied menu. Although we had chosen the “low-medium” spice option, around mid-meal, the combined spiciness of the delicious food was making my eyes and nose run! during one of his table visits, Lachu noticed this and brought me a Lassi drink, a yogurt-based blended drink that immediately provided some welcome relief. I should also mention that the wines that Lachu had served us also were great accompaniments to the meal. I particularly enjoyed the white wine, which also had a similar soothing effect on the palette following the spicy foods. To finish off our meal, my guest and I had a choice of four desserts—kulfi, cardamom Gelato, Mango Sorbet, or Gulab jamun. We chose to try kulfi, which is made with frozen, thickened milk, cream, pistachios, and flavored with cardamom and kewra; and the Gulab jamun, which are fried milk powder balls, soaked in rose scented syrup. The kulfi was mildly sweet, and was a bit like eating ice cream or thick pudding. The Gulab jamun looked a bit like a large doughnut hole, and was served in a small bowl with a small amount of the syrup. It was well soaked with the syrup and was a bit spongy, and also was not overly sweet. The portions were small, but sufficient to satisfy after the many other flavors and variety of items we’d enjoyed. Lachu authored a cookbook named “Ajanta, Regional Feasts of India”, published in 2005, which features a collection of his best recipes, including all recipes required to prepare complete feasts, from appetizers to desserts, for 36 MARKETPLACEcontrac osta .com September 2015 twelve different region of India. The cookbook is sold at the restaurant, and may be supplemented with the purchase of “Shanti’s Spice Box”, a collection of 30 Indian spices compiled by Lachu’s wife which are used in many of the recipes from the cookbook. Inside are small, labeled plastic bags of each featured spice, and the aromas from within are amazing and tantalizing! The famous Ajanta caves in India, Buddhist cave temples carved between the second century Bc and 7th century Ad, are the inspiration for the restaurant name, and a brief history of the caves is included on the menu. Ajanta has won numerous culinary awards over the years, including one from Zagat, the Bay Area “A List”, open Table, and most recently, TripAdvisor’s 2015 certificate of Excellence for distinctive Indian cuisine. Lachu Moorjani is a most gracious owner and host, and truly cares about the quality of the food and about his customers. We observed him moving continually throughout the dining room, visiting with customers and ensuring all needs were met. Lachu continues the practice of changing the menu monthly, adding three new menu items and removing three others, continually offering customers new and different varieties of Indian cuisine. you can also read his monthly newsletter at their website ajantarestaurant.com. Based on my experience, I highly recommend this restaurant to those who love Indian cuisine, and likewise, those who always thought Indian food was just “curry” dishes. It is so much more than that, and Lachu will take the time to ensure you come to appreciate Indian food as much as he does. And while you’re there, pick up a cook book and spice box so you can try authentic Indian cooking at home! dESSERTS kULFI (LEFT) ANd GULAB jAMUN (RIGHT) Reservations are recommended for dinner, especially on weekends. Please call: (510) 526-4373 or reserve online at ajantarestaurant.com
Contra Costa Marketplace - Sept 2015
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