An Indian Thanksgiving
Last call – the Thanksgiving countdown has begun! But what if you’re a klutz in the kitchen and would rather not be performing stomach surgery on a turkey? What if you’re tired of the traditional turkey taste and are yearning for some spice and fire in your bland holiday meal?
Indian-Americans love Thanksgiving but some still need some heat in their meal, some acknowledgment of Indian flavors on the American table. Well, the good news is that creative Indian restaurants in New York from Vermilion to Tamarind to Devi have jumped on the Thanksgiving bandwagon and are offering exciting, finger-licking alternatives. In fact, Vermilion started this tradition last year and was sold out.
So this year Vermilion is once again offering an Indian-Latin Thanksgiving meal, merging Indian and Latin flavors into an-all American festivity. It includes a first course of Cranberry Spinach Salad, Naan Bites, Paneer and Apple Cider Dressing. The second course gets you Warm Columbian Yucca Salad with Tamarind Chutney. The third course is Pumpkin Acorn Squash Curry Leaf Soup and the dessert is Pumpkin Cardamom Tres Leches, Spiced Candied Pecan, and Nutmeg Whipped Cream. We like the way all the traditional Thanksgiving ingredients are given a nice Indian-Latino twist! Vegetarians will be glad to know there’s also a turkey-less option.
Indian Thanksgiving with Spice
Tamarind, another noted Indian restaurant in New York, has also got its own version of the traditional American feast. At Tamarind Tribeca on Hudson Street as well as Tamarind in the Flatiron section, diners can eat a Thanksgiving feast in-house or order takeout. The spread at Tribeca includes Oven Baked Tamarind Sea Bass Fillet seasoned with Indian spices and tamarind pulp, and served with Cranberry Chutney and Pumpkin Pilav; Duck Vindaloo, duck breast marinated in fiery palm vinegar, ginger, garlic and whole red chilies; and the holiday dessert Pumpkin Halwa, carmelized pumpkin with raisins and cashew nuts.
The Thanksgiving menu fare at Tamarind in the Flatiron section includes two appetizers: Lahsani Gobi, crisp florets of cauliflower in a spicy tomato and garlic sauce and Bhagarey Jhinga, pan-seared jumbo prawns in a creamy tomato sauce with mustard seeds and curry leaves. Main courses are Tamarind Sea Bass, marinated in lemon juice, onion seeds, red chili flakes, ginger and garlic paste, oven baked and served with a chutney of cranberry and tomato and Turkey Vindaloo, turkey breast cooked in fiery malt vinegar, ginger, garlic and whole red chilies sauce. (Duck Vindaloo is a traditional dish from the Indian region of Goa.) Sweet endings with Pumpkin Halwa.
Now Comes the Indian Thanksgiving Takeout Menu
Devi, a highly rated Indian restaurant with chefs Suvir Saran and Hemant Mathur offers its own rendition of Thanksgiving: The first course is Sweet Potato Chaat, followed by Peanut Slaw with Peanut Fried Shrimp and Harvest Stew with Tandoor Grilled Halibut. The fourth course is Tamarind Glazed Turkey with Masala Corn Bread and Cranberry Chutney. This is topped by Sticky Toffee Pudding or Banana-Salty.
Devi has also added on a catering service called Events by Devi, and this has a takeout menu for Thanksgiving which includes Sweet Potato Chaat, Ginger and Pumpkin Soup, Tamarind Glazed Tandoori Turkey, Masala Corn Breads, Cranberry Chutney, Smashed Red Masala Potato, Pumpkin Pie or Sticky Toffee Pudding. It all ends with Cupcake Surprise.
So if you don’t want to do battle with a turkey and are yearning for an Indian fix, there’s still time to make a reservation or call for takeout. The Indian Thanksgiving Elves are at your service!
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