I am quite sure many of you macacas have had some version of this experience, recounted by Mukta Tripathi of the Napa Valley Register:
During my first fall in the United States, someone asked me what Indians do for Thanksgiving.
Faced with this sort of inquiry, there are three basic approaches you can take.
1) A thorough, sensitive explanation that Thanksgiving is a uniquely American holiday unfamiliar to desis-from-desiland or any foreigners for that matter, augmented if you care to, by a description of meals consumed at holidays of the desi tradition of your choice, and if you need to, by a patient clarification that you are not one of those other Indians, you know, like that nice lady Pocahontas;
2) A petulant riposte that you are, by birth or longstanding residence, as American as the questioner, and how dare they suggest you would mark Thanksgiving any differently than they;
3) Simply invite the questioner to sit down with you and get your eat on.
My personal preference goes to option 3, as does Tripathi’s, who contributes in that spirit a menu of desified Thanksgiving delights:
I have put together a list of dishes using some traditional American Thanksgiving ingredients: green beans, pumpkin, turnips, potatoes and even cranberries. The sweet and sour pumpkin dish and the turnip, tomato and pea curry can be served with rice pilaf or rolled in a flour tortilla or flatbread as a wrap. I can guarantee that your vegetarian friends will be happy with these alternatives to turkey, and even the non-vegetarians may be inspired by these recipes.
They include Sweet and Sour Pumpkin with Indian Five Spices, Turnip Tomato and Peas Curry, Rice Pilaf; and Ginger and Cranberry Chutney with Five Spices.
You will have noticed that one key item is missing: the turkey. That’s fine if you’re vegetarian — you get to avoid the chore of preparing this fundamentally boring bird in a way that’s fit to eat — but if you or your guests are not, and unless you splurge for a partridge or goose, you need to deal with the problem. That’s where restaurateurs like Qudrat Syed of Chicago come in. He’ll desify your gobbler for a fee:
For $75, Syed took Motamen’s store-bought bird and gave him back a tandoori turkey with biryani, a vegetable-laden rice dish, and Motamen got to keep his own kitchen clean. “It was really different and really good,” said Motamen, who plans to do it again this year.