The Great Indian Thanksgiving!

It’s that time of the year when all those cookbooks need to come out. Those old, tattered and stained books that has helped you through with some of the memorable dinners. Thanksgiving dinners is especially hard. Making the perfectly browned roast turkey with stuffing, creamy and buttery mash, garlic roasted carrots and the perfect lip-smacking pudding to end with is a daunting task. Thanksgiving is a very Western tradition that we don’t follow here. But whose to say that we can’t start.We live a modern day and age, the age old recipes don’t really excite us anymore. We want what’s new and trending. So, what to do when you don’t know how to cook a picture-perfect Thanksgiving spread? You turn to recipes from books or cooks who are bound to make your dish look five star quality. Here are a few recipes that can help you get started in creating the lavish spread that Thanksgiving is known for.

Crispy butterball Roulade, rosella chutney, sage pudding
The dish showcases a global preparation with a local touch

Ingredients
Butterball turkey leg - 500 gm with skin  
Rosella flower - 300 gm
Cranberries -100 gm
Sage - 100 gm
Fresh bread - 100 gm
Fresh basil - 50 gm
Turkey fat - 100 gm
Red wine - 100 ml
Egg yolks - 2 no
Star Anise - 2 no
Sugar - 100gm
Balsamic - 2 tsp
Brown butter - 30 gm
Olives

Method
1. Take turkey leg and debone it. Take off meat off from the inside of the leg.  
2. Keep the skin away from any fat.
3. Make forcemeat by mincing turkey leg meat , fresh bread, egg yolks, olives, fresh cranberry , and season it !
4. Pot roast it in a moderate oven for 1 hour 30 minutes till it’s nicely roasted and rest it for a while before start carving.
5. For rosella chutney, cook rosella flower with red wine, balsamic and star anise and sugar till it gets chutney.
6. For sage pudding – mix sage , brown butter and fresh breadcrumb and basil and roll it like roulade. Slice it
7. Plate the carved leg with rosella chutney and sage pudding
— By Chef Nishant Chaubey

Roast Quail with Apricots and Pomegranate

Ingredients
Salt and pepper
8  (5- to 7-ounce) whole quail, giblets discarded
2  tablespoons extra-virgin olive oil
6  tablespoons pomegranate molasses
1  tablespoon minced fresh thyme
1  teaspoon ground cinnamon
20 Gm - glazed apricots
30 Gm - apricot compote

Directions
1. Adjust oven rack to upper-middle position and heat oven to 500°F. Set wire rack in aluminum foil-lined rimmed baking sheet and spray with vegetable oil spray. Dissolve 1/2 cup salt in 2 quarts water in large container. Submerge quail in brine and refrigerate for 20 minutes.
2. Remove quail from brine, pat dry with paper towels, and season with pepper. Working with 1 quail at a time, make incision through meat of one drumstick, using tip of paring knife, about 1/2 inch from tip of drumstick bone. Carefully insert other drumstick through incision so legs are securely crossed. Tuck wingtips behind back.
3. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown 4 quail on all sides, about 4 minutes; transfer to prepared rack. Repeat with remaining 1 tablespoon oil and remaining 4 quail.
4. Combine pomegranate molasses thyme, cinnamon, and 1/8 teaspoon salt in bowl. Brush quail evenly with half of pomegranate molasses mixture and roast for 5 minutes. Brush quail with remaining pomegranate molasses mixture and continue to roast until well browned and breasts register 160°F and thighs register 175°F, 7 to 13 minutes. Transfer quail to serving platter and let rest for 5 minutes.
5. Serve with fresh pomegranates, glazed apricots and apricot compote

—By Chef Tarun Sibal