Learn How to Make Clay Oven's Tandoori Turkey THIS SUNDAY

Learn How to Make Clay Oven's Tandoori Turkey THIS SUNDAY
Photo courtesy of Clay Oven

For Thanksgiving, Chef Geeta Bansal is sharing her favorite holiday recipes with an Indian twist at Surfas Culinary District on November 1. One of the dishes she'll be making is her famous Tandoori Turkey, which has been served for the past 25 years. Needless to say, the skinless turkey, which is marinated in herbs and spices and baked in a tandoor oven, is a tradition around here.

So come and learn how to prepare a turkey the way Chef Bansal does and, if that doesn't work out, take comfort in knowing you can pre-order one. As Edwin reported last year, a bird goes for around $75 and serves about six people. Inside the turkey is basmati rice with spices and herbs and on the turkey is served with a side of cranberry chutney.

Surfas Culinary District, 3309 Hyland Avenue Costa Mesa; To learn more, visit clayovenirvine.com

Email: khoang@ocweekly.com.

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