Thursday, November 23, 2017
SOMETHING (FOR US) COMPLETELY DIFFERENT was the watch cry as this year's Thanksgiving planning commenced, and somebody (my daughter, I'm sure) came up with the idea of Indian fare -- a few of the classic Punjabi dishes we know from Indian restaurants. We turned some late-season tomatoes into a terrific chutney, and we were off. I found seasonings like asafoetida and fenugreek leaves in local Indian-food stores, and soon we were wringing panir out of curdled milk and coloring basmati rice for the right biryani look. The only item I purchased were the papdum. Thanks to a recent acquisition of chafing dishes, we presented it as a buffet, breaking the theme only for dessert. Menu below. And here are links to 2016, 2015, 2014, 2013, and all the menus before then.