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Not only does owner and chef Laxman Moorjani make sure Ajanta’s beverage selection is up-to-date and interesting, with offerings like Indian Chenin Blanc and Ayinger double bock beer, his food is a scrumptious collision of authentic Indian cuisine and local, seasonal produce. Vegetarian samosas are cakey, clean, and rich, with evenly spiced potato and pea. Palak kofta brings expertly molded balls of spinach and bread crumbs swimming in a cream-tinged curry. During spring, asparagus spears are cooked in the tandoor oven; drizzled with a chili-flecked yogurt sauce, they arrive at the table in a steam of cardamom and clove. If Indian food in the East Bay gets better than this, we haven’t found it. Lunch and dinner daily.
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