In Pune, a quiet Christmas turkey tradition survives on orders, hotels, and home cooks

Shaikh sources the birds from farmers in Karnataka, as Maharashtra has very limited turkey farming. Fresh turkey is priced between Rs 650 and Rs 800 per kg, depending on availability and transport costs as well. He also says that a single bird usually weighs between five and seven kilograms. “Because it’s expensive and bulky, we cannot risk wastage. Every bird is pre-booked by us for sale,” he adds.

Luxury hotels form the second pillar of Pune’s turkey tradition. Conrad Pune is among the few establishments that serve turkey every Christmas. Chef Murty Sitaram said the hotel imports Butterball turkeys from the United States to maintain consistency in size and quality. “Each bird costs us anywhere between Rs 18,000 and Rs 22,000 before preparation,” he says.

The preparation process is slow and precise. “We brine the turkey overnight, partially steam it and then slow-roast it while basting regularly. This ensures the meat remains moist and the skin turns golden,” says Sitaram. The dish is served with winter vegetables, Yorkshire pudding, giblet gravy, and cranberry sauce. “Turkey is expensive, but for many guests, Christmas feels incomplete without it…that emotional connection is why we continue the tradition every year,” he adds.

Other hotels such as The Ritz-Carlton Pune, JW Marriott Pune, and The Westin Pune Koregaon Park also include turkey as part of their Christmas Eve or Christmas season brunches. These festive spreads are typically priced between Rs 3,500 and Rs 5,000 per person, depending on the order, and attract families and expatriates looking for a traditional holiday meal.

Creating memories

Customers, too, go out of their way to source turkey. Reeva Anthony, a Pune-based home cook, imports her turkey from Dubai. “I prefer getting it from Dubai because the cold-chain system is reliable and the bird reaches within three hours. It costs me around Rs 14,000, including transport, but the quality and freshness make it worth it for me,” she says.

Anthony slow-roasts the turkey with whole spices, black peppercorns, caramelised onions, and butter. “For me, turkey is not just about taste. It is about recreating Christmas memories at home,” she says.

Despite remaining a niche product, turkey continues to hold a special place in Pune’s Christmas celebrations. Sustained by one or two suppliers, a few luxury hotels and dedicated home cooks, the tradition also survives on planning, pre-orders and sentiment, quietly bringing a global festive flavour to the city every December.

(Alister Augustine and Ananya Shettey are interns with The Indian Express.)