Want turkey in Afghani gravy?

While most restaurants plan to woo foodies with a typical Christmas meal today (glazed Turkey, roast duck and more), a handful of restaurateurs are also whipping up a feast for those with strong Indian senses as well.

Executive chef Vijay Pandey of a Juhu restaurant says, “We decided to create our own Christmas menu with an Indianised touch. The dishes have been made keeping in mind Indian taste-buds but adding a contemporary twist to it.” The result? A black grape juice pani puri shot, Turkey flavoured with fennel and saffron served with cranberry compote, samosa in Punjabi kadi, Turkey Afghani in kalimiri gravy and more.

Want more? Executive chef Amit Bharadwaj suggests the Pan-seared semolina crusted Norwegian salmon to satiate desi food cravings on a day when people are going ballistic over Turkey. “It combines the great texture of the fish with one of the best curries for sea-food in South Indian cuisine — the smooth and enigmatic Moilee curry,” says Amit. He also revisits the classic naan and lets his imagination run wild as he rolls it in Gorgonzola flavour and teams it up with roasted cumin and a bite of fresh garlic. “Can be savoured with a full spicy bodied red wine for effect,” says Amit.

Chef Sameer Dighe, on the other hand, has a fusion list of more familiar options. “Chicken tikka Thai curry with lemon rice and pasta masala,” reckons Sameer.

As long as chefs successfully experiment with food, foodies are surely in for a treat!