Flavours of Turkey find their way to Indian Kitchens

As a new meat variant tempting the Indian palate, US turkey is slowly taking over the kitchen in Indian dishes as well as international classics.

Flavours of turkey find their way to india kitchens h1
Roasted pork ham, champignons and boiled potatoes on wooden-table.

Here are a few facts about turkey that you may not know:  

Turkey was originally thought to be from India. 

The bird has nothing to do with Turkey, the country. But since the Turks knew that this fowl was not theirs, they made a mistake and thought the bird was probably Indian. The French, too, to begin with, called this bird poulet d’Inde or Chicken from India. The Dutch called it Kalkoen — Calicut-hoen — hen from Calicut or modern-day Kolkata.

And now turkey meat from U.S.A. is making its way to Indian tables and culinary landscape

There is a growing interest in using U.S. turkey meat in classic Indian meat dishes by chefs and hobby cooks alike. This trend is also being driven by the numerous health benefits of turkey. A lean protein that is low in cholesterol and saturated fat, turkey meat is a healthy alternative for a hearty, delicious meal. It is also easy to cook and very tasty. 

U.S. turkey is not only available at leading restaurants, but now also at modern grocery stores from where you can pick up cuts of your choice to cook at home. What’s more, turkey is a flexible meat that lends itself to several Indian and continental recipes. For some interesting, easy-to-make recipes, log on to https://usapeec.in/.  

Flavours of turkey find their way to india kitchens h2 1
Barbecued turkey breast with honey mustard glaze and broccoli.

Turkey dishes in Indian menus 

Versatile and readily adaptable, U.S. turkey can easily be used in Indian biryanis, kebabs, curries, dry roasts and sandwiches. With trusted, quality poultry products from the U.S. now available in India, food lovers are finding quick and simple, but interesting ways to use turkey. It is great for whipping up a tempting range of nutrition-packed, palate-pleasing dishes.  

Experimentation is at the heart of every chef’s body of work and U.S. turkey meat in India is adding new dimensions to this layered canvas of culinary offerings. Chef Sabyasachi Gorai, for example, during an at-home, fine-dine experience, created Keema Khari with turkey breast, and Junglee Maas with turkey leg. As shared by him, turkey can be used as boti pieces for boneless dishes and can also be made into a keema. Since the breast pieces need the least amount of time for cooking and the leg needs more, the parts can be used in any dish and cooked accordingly. So the breast is great for slow-roast and pan-fried dishes, while the leg, which needs to be braised for a longer time, can be used in curries and stews.  

Tempting the taste buds

Want a tastier and healthier version of classic hit recipes? Treat friends and family to Turkey Lal Maas, dry Kadhai Turkey, Turkey Tikka Masala or a Turkey Keema with pine nuts or peas. Rustle up a delicious Nilgiri Turkey Korma with turkey meat along with Indian spices and condiments. 

Take a leaf out of the recipe book of a Singapore-based restaurant which has come up with its Christmas runaway success — Turkey Tandoori. You can cook this awesome dish for a big dinner in your own home. Marinate the meat with traditional Indian tandoori spices. Let the aromatic flavours be infused in the meat as it rests in the marinade for some time. Slow roast the meat in a foil in an oven to hold its moisture, then pop it into the tandoor for that yummy charred finish. Dish it up with masala potatoes and buttery naans. 

An exciting and hearty variation is the Turkey Meatball Curry. To give the meatballs that extra bite you can throw in some traditional tikka masala ingredients. The turkey meatballs doused in a rich creamy gravy turn out to be melt-in-the-mouth tasty and flavourful and will have you reach out for more helpings. The curry pairs beautifully with fluffy boiled rice.  

Turkey meat is great for lighter options such as salads and sandwiches as well. Next time, treat your family to Turkey Kathi Roll, which makes for a yummy twist for the Indian palate that’s used to a mutton kathi. 

As turkey is a big bird, people tend to worry about leftovers. There are ways to handle this, too. You could cook up a spicy Turkey Jalfrezi, or shred the meat and mix it up with a nice dressing for sandwiches. The bones are great for making soups.  

Turkey really scores on the versatility factor in the Indian kitchen in many ways. Don’t confine yourself to Indian dishes alone. If you like cooking Thai food at home, you can easily use turkey, jazzed up with Thai curry paste, red and green peppers and lemongrass to surprise your dinner guests. You can even whip up a tempting Spicy Thai Basil Ground Turkey bowl with turkey leftovers. 

The infusion of U.S. turkey in India’s culinary classics appears to be steadily winning hearts and enticing taste buds, creating a niche for the meat in kitchens and on people’s tables. 

Read More:

U.S. Turkey Festival pulls out all the stops in Delhi at Farmers’ Basket at Pluck at Pullman New Delhi Aerocity.