Early this morning we picked up our turkeys from the local farm market and finished our Thanksgiving grocery shopping. Tonight we’ll brine our birds and make our pie doughs—we’ll be halfway there. We have been on a jag cooking through Niloufer Ichaporia King’s My Bombay Kitchen (UC Press, 2007). She is “teaching” us about spices. So even though we are about to face never-ending turkey time, we roasted a chicken rubbed with Parsi garam masala and ate it with a little Fresh Turmeric and Ginger Pickle, all thanks to our muse Niloufer.

If you still need a few Thanksgiving menu ideas, click on our link: Life At Canal House

 

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