Written by PARTHA MANSUKHANI
SINCE THE past few years, the American ‘Thanksgiving Day’ has been making a slow march across kitchens in the city with restaurants curating special menus to keep up with the festive fervour. Next Thursday — Thanksgiving Day is on November 22 this year — The Clearing House in Ballard Estate will serve a special spread in two slots — 8 pm and 10 pm.
“At The Clearing House, we wanted to celebrate Thanksgiving with a special dinner to remind our guests that we have so much in our lives to be thankful for. Also, Mumbai has a huge expatriate community that misses celebrating these traditions, so the dinner is a way for them to feel at home,” said Shreya Shanbaug of The Clearing House.
“Ever since we started operations two years ago, we have set up a special menu to celebrate Thanksgiving Day. We have received good response so far and the idea of celebrating Thanksgiving is catching up,” she added.
The restaurant’s chef, Nitin, said: “Every year, we have a different menu for the occasion. However, we retain the Roast Turkey with Stuffing, which is one of the most important symbols of Thanksgiving Day.”
Besides the turkey (served with cranberry, saffron potatoes and chestnuts), the restaurant will also dish out the New Zealand Lamb Shanks Cassoulet, the Pan Roasted Atlantic Black Cod, the Celeriac and Swiss Risotto, the Roasted Beets and Hazelnut Gnocchi, followed by Pecan Pie.
In Central and suburban Mumbai, Gourmet Investments Private Limited, which runs The Bandra Project in Pali Hill and The Runway Project and Typhoon Shelter in Lower Parel, is preparing for its debut thanksgiving dinners at all three establishments.
“Being a community bar and kitchen, The Bandra Project is the perfect set-up for a Thanksgiving meal, as it is all about coming together and sharing meals with family and friends,” said Jerry Thomas, culinary head (New Product Development, Project Series) of the company. The restaurant’s menu aims to celebrate autumn and winter produce and will feature the Thanksgiving Roast — a 24-hour brine fried chicken served with cranberry jam and porcini jus. The dessert trolley will be loaded with mille-feuille, a French pastry, buttery puff pastries baked and brushed with wild honey as well as a choice between tarts, pistachio and bitter chocolate.
Over at The Runway Project, pumpkin, a Thanksgiving staple, will star on the menu and feature in a soup and an Italian ravioli. The dinner will again be dominated by holidays specials Turkey Carbonara and Turkey Roast. “The Runway Project takes a trendier approach to Thanksgiving for patrons who love to celebrate in style,” said Thomas.
The Typhoon Shelter, meanwhile, plans to feature authentic home recipes along side festive food from China. Avinash, the culinary head, said patrons can look forward to the Roast Beijing Duck, served on the bone with homemade chilly plum sauce.