Just roll with it
Game meats are traditionally used in China and are an integral part of Chinese cuisine. So it’s no surprise that Master chef Lian Yun Lei of Golden Dragon has introduced a Turkey Spring Roll with plum sauce as part of their festive menu this Thanksgiving. Roast turkey meat is shredded and encased in a spring roll sheet along with freshly chopped carrots, bell peppers, purple cabbage and spring onion — and fried till crispy. For dinner only. INR 950 plus taxes.
Citrus sessions
If you’re feeling the need to be diet conscious as we roll into the festive season, this Roast Turkey Salad ensures you get a taste of Thanksgiving alongside an adequate helping of veggies. Made with fresh orange segments, baby lettuce, pickled red onion and black olives — this bowl is finished off with a drizzle of a citrus dressing made of an emulsion of orange juice and olive oil. Available on November 28. On request. At Vasco’s, Hilton. For dinner only. INR 749 plus taxes.
Chettinad rub
We’ve heard of Roast turkey, but none with a Chettinad spice rub! Chef Litwin Shanjit, Executive Chef, The Raintree, Anna Salai and his team use 18 spices including kalpasi, tamarind, chillies, fennel seed, cinnamon, cloves and bay leaf to pack in plenty of flavour as the bird is roasted in the oven for five hours. Available as part of the Thanksgiving dinner buffet. November 27 to 30. INR 1,500 plus taxes.
Abra kebab-ra!
Turkey and coriander chutney? That’s certainly a first for us. But we hear this appetiser of Turkey kebab by executive chef Sujan Mukherjee is slow cooked in a tandoor and comes out as succulent as can be. Prepared with turkey breast marinated with hung curd (tenderiser), ginger garlic paste and chilli overnight, as well as a a dash of garam masala — we can’t wait to sample this Indian twist on a roast turkey. Available for dinner on November 28. At Anise, Taj Coromandel. INR 1,550 plus taxes.
Tur-key to my heart
This dish is perhaps the most popular on our list — the quintessential turkey biryani. And who better to serve it than Chef Aaron Coutinho who is known for his interest in alternative indigenous meats — like the Kadaknath (Black chicken) that was spotted on his Instagram feed last year. The chef tells us that his biryani is entirely infused with the flavour of turkey as the meat is cooked on low heat for over two hours. Incidentally, turkey meat, we are told, pairs very well with a traditional raitha and salan. At Desi Di. Every weekend through November and December. Available for lunch and dinner. Price: INR 320.
sonali@newindianexpress.com | @brightasunshine