Stuffed turkey tales

Published: 24 November, 2011 10:37 IST | The Guide Team |

It's Thanksgiving this Thursday, a time to feast and celebrate with your loved ones. To help you play host or just enjoy a fun Thanksgiving, Ashishwang Godha lists the best places to head to

It's Thanksgiving this Thursday, a time to feast and celebrate with your loved ones. To help you play host or just enjoy a fun Thanksgiving, Ashishwang Godha lists the best places to head to

Traditional Thanksgiving feast
The chefs at Le Meridien offer you a traditional Thanksgiving feast at La Brasserie. On offer are Butterball Roast Turkey, Sweet Corn with other fall vegetables and Pumpkin Pie.

There is also Salmon Gravalax, Beef Wellington, Roast Duck and varieties of mouthwatering desserts. All this will be accompanied by live music performed by Willy and Fortuna.
At Station Road.
Call 26050505

Roast Chicken vs Roast Turkey
Though the American Thanksgiving dish of Roast Turkey may be difficult to find in India, Four Points by Sheraton Hotel have substituted it with Roast Chicken.

At the eatery, you can indulge in an international Thanksgiving dinner buffet. It includes Roast Turkey and stuffing, Cranberry Sauce, gravy, Cornbread, sweet potatoes off the grill and rice with corn. Of course, there is Chocolate Walnut Pudding and Sweet Pumpkin Pie as well. 
At Nagar Road.
Call 39406699
Cost Rs 695

Set lunch and dinner menu
At Hard Rock Cafe, it's all about having fun and Thanksgiving offers the perfect time to indulge. Enjoy the Thanksgiving week with a three-course set lunch and dinner menu in vegetarian and non-vegetarian options. On offer are dishes with a Thanksgiving twist.

Available for both lunch and dinner, the set menu features Grilled Turkey with Roasted Pumpkins, Mashed Potatoes, gravy and Cranberry Jelly with Cajun Roasted Potato Wedges and Classic Ratatouille. There's also the old fashioned Christmas Rice Pudding. 
At Koregaon Park. Call 67258888
Cost Rs 850 plus taxes / Non-veg for Rs 1,050 plus taxes

An authentic feast
Hyatt Regency Pune are known for their delicious spread. Come savour a delicious spread of Rosemary Garlic Roast Turkey, Golden Scalloped Potatoes, Pumpkin Pie and other delectable Thanksgiving specialties at The Cafe for lunch and dinner. 

At Viman Nagar.
Call 66451234 cost Lunch for Rs 750 plus taxes / dinner for Rs 850 plus taxes

Honey and sesame scented chicken
8 boneless, skinless chicken thighs
1 tbsp cooking oil
1/4 cup soy sauce
1/4 cup honey
1/4 cup hoi sin sauce
1/4 cup chicken broth
2 tbsp grated fresh ginger
1/2 tsp pepper
1/4 cup toasted sesame seeds
1/4 cup sliced scallions, green tops included
Place cooking oil in large skillet over medium high heat. Add chicken and saute until brown for about 3-4 minutes per side. In a small saucepan, mix soy sauce, honey, Hoisin sauce, chicken broth, ginger and pepper. Bring mixture to a boil. Simmer to reduce sauce for about 5 min. Pour sauce over chicken. Place chicken in 325 F oven or a grill. Bake for about 10 minutes or until internal temperature of chicken registers 165 F. Stir in sesame seeds. Place hot rice on serving platter, add chicken and sauce and garnish with scallions (green onions). (Recipes courtesy: Chandra Shekhar Pandey, executive chef, Courtyard by Marriott Pune City Centre)

Home made roast pumpkin soup
4 medium cloves garlic, unpeeled
1 kg peeled, deseeded pumpkin
4 tsp oil
160 gm onions, finely chopped
1/2 tsp ground nutmeg
1 tsp ground cumin
Salt and pepper to taste
4 cups vegetable stock
Cream for serving
Ground nutmeg for serving
Pre-heat oven to 190 C. Chop pumpkin into even-sized pieces as larger pieces will require a longer roasting time. Place pumpkin and unpeeled garlic cloves in a baking tray. Sprinkle three teaspoons of oil on it.
Toss well to coat with oil. Bake for 20 minutes. Continue baking until it is tender and cooked thoroughly.
Heat a teaspoon of oil in a large saucepan over medium heat. Add onion, nutmeg, cumin, salt and pepper.
Cook and stir for one minute. Add pumpkin and stock and bring to boil. Reduce heat and simmer uncovered until onion is soft and stock has reduced for about 20 minutes. Peel roasted garlic and add to saucepan. Allow soup to cool for half an hour before pureeing in batches in a blender. Serve hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.

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