Maneet Chauhan, the chef and author of the excellent cookbook “Chaat: Recipes From the Kitchens, Markets and Railways of India,” recently told me about the turkey she serves for Thanksgiving at her Nashville restaurant, Chauhan Ale & Masala House.
(In August, Priya Krishna wrote a profile of her for The Times.)
It’s a turkey roulade, essentially, the meat rolled around a biryani then fried and served under the gravy she generally makes for chicken tikka masala.
“I do not brine the turkey,” she said, “I marinate it.” She described the marinade: garlic and ginger and yogurt and papaya, which leaves the meat moist and silky and fragrant at once.
I cannot stop thinking about that turkey.
Maneet Chauhan, ”, Priya Krishna, “
Railways, Masala House, The Times, Nashville