Bengaluru, Karnataka, India
Kudakurathu Island, Maldives
Maadhoo Island, Maldives
November has rolled in again, and with it comes the fourth Thursday—the deliciously festive excuse to gather your favourite people and indulge in glorious food. Thanksgiving this year lands on 27 November, and frankly, the coziest way to celebrate is right at home, with a menu that feels luxurious without demanding a culinary degree.
To rescue you from the annual “What on earth do I cook?” spiral, three stellar chefs from OZEN LIFE MAADHOO, Four Seasons Hotel Bengaluru, and RAAYA by Atmosphere have stepped in with a perfectly balanced, chef-approved festive menu. Consider it your passport to a relaxed, impressive, and delightfully manageable Thanksgiving dinner.
A hearty shout-out to the culinary masters behind this home-friendly feast:
Kazim Mehdi, Director of Food & Beverage, Four Seasons Hotel Bengaluru;
Calvin Castro, Executive Sous Chef, OZEN LIFE MAADHOO;
Avijit Deb Sharma, Executive Chef, RAAYA Life at RAAYA by Atmosphere.
These recipes are designed for modern hosts—big on flavour, low on fuss. Whether you’re cooking for two or curating a cozy celebration, this trio of dishes brings warmth, style, and just the right amount of festive flair to your table.
1. Millet & Saffron Risotto with Roasted Vegetables
by Kazim Mehdi, Director of Food & Beverage, Four Seasons Hotel Bengaluru
Millet & Saffron Risotto with Roasted Vegetables (representative image)
INGREDIENTS
- 1 cup foxtail millet
- 3 cups vegetable broth
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup white wine (optional)
- 1/4 tsp saffron strands, soaked in 2 tbsp warm water
- 1/2 cup roasted cherry tomatoes and zucchini
- 1/4 cup grated aged cheese or nutritional yeast (vegan option)
- Salt and pepper to taste
INSTRUCTIONS
- Heat olive oil and sauté onion and garlic until translucent.
- Add millet and toast lightly; deglaze with wine (if using).
- Add broth gradually, stirring until absorbed.
- Pour in saffron water and cook until creamy and tender.
- Fold in roasted vegetables and cheese; season well.
- Serve warm with fresh herbs.
2. Whole Roasted Turkey
by Calvin Castro, Executive Sous Chef, OZEN LIFE MAADHOO
Whole Roasted Turkey at OZEN LIFE MAADHOO
INGREDIENTS
- 1 whole turkey (3–4 kg)
- 200 g softened unsalted butter
- 50 g fresh thyme
- 10 g minced garlic
- 40 g lemon zest
- 20 g orange zest
- 10 g fresh sage
- 40 ml olive oil
- 30 g salt
- 20 g black pepper
- 400 ml chicken stock
- Onion halves
- Whole garlic cloves
- Rosemary sprigs
FOR GRAVY
- 250 ml turkey drippings
- 20 g all-purpose flour
- 10 g chicken broth powder
- Salt & pepper
INSTRUCTIONS
- Preheat oven to 150°C. Pat turkey dry and place in a roasting pan.
- Mix butter, herbs, zests, oil, salt, and pepper. Massage under and over the skin.
- Stuff the cavity with onion, garlic, and rosemary. Tie legs, tuck wings.
- Add stock to the pan, cover with foil, and roast 3.5–4 hours, basting every 40 minutes.
- Remove foil for the final 45 minutes to achieve a golden tan.
- Rest 30 minutes before carving.
For gravy: whisk flour into strained drippings, add broth, simmer until thick.
3. Scottish Dundee Fruit Cake
by Avijit Deb Sharma, Executive Chef, RAAYA Life at RAAYA by Atmosphere
Dundee Cake – RBA
INGREDIENTS
- 170 g unsalted butter
- 1 cup brown sugar
- 3 eggs
- Zest of 1 orange
- 100 g orange marmalade
- 200 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups golden raisins
- 1 1/4 cups white raisins
- 100 g blanched almonds
INSTRUCTIONS
- Cream butter and sugar until pale and fluffy.
- Add eggs one by one, mixing with a little flour to avoid curdling.
- Add orange zest and marmalade; mix well.
- Combine flour, baking powder, salt; fold into the batter gently.
- Add both types of raisins and mix.
- Grease and line an 8×3-inch round pan; preheat oven to 300°F.
- Spoon batter into pan; arrange almonds in concentric circles.
- Bake 100–120 minutes, covering with foil if browning too fast.
- Cool 10 minutes in pan, then on a rack until fully cooled.
