When we think of a Thanksgiving meal, we anticipate the cornucopia of dishes and the visual feast in the offing — the golden ochre of the turkey, the sumptuous stuffing and mash slathered in gravy and the... well, you get the idea. But Park Hyatt Hyderabad is putting a new twist on Thanksgiving, while keeping the authentic flavours of autumn in mind.

Feast prep

The city certainly has a plethora of produce available but when it comes to something as specific as Thanksgiving, Chef Daniele Macioce explains that you’ve just got to get it right. Chef Michele Prevedello agrees, adding, “In Italy, a tomato is not just a tomato.” In Hyderabad, the consciousness for greens is growing with likes of Simply Fresh and local permaculture farmers expanding cuisine horizons.

And the Park Hyatt cheffing team has not compromised on their ingredients; importing the right turkeys is key and retaining their salty flavour and suppleness of the flesh with the right amount of basting. “You want the bird to sing,” concludes Chef Michele.

While Thanksgiving is anticipated for its plethora of side dishes such as bread-crumb stuffing, giblets, marshmellow and sweet potato casserole and cranberry sauce, the Tre-Forni team are turning tradition on its head with accessible flavours with all the fun of the holiday and the lustre of the Hyatt group.

Mouthfuls to expect

How can one even think of starting a Thanksgiving dinner without a traditional cobb salad? Now before you start rolling your eyes, Joey Tribbiani who claims warming up your stomach first is what gets you in the dining spirit of Thanksgiving. But if you’re not down for a salad, there’s a kale and sweet potato pie to indulge a small portion of your appetite, even though one can imagine just how sumptuous a start that will be.

The next step would naturally involve a big juicy turkey to be plonked onto the table in front of you — but Tre-Forni will be taking the turkey and converting it into a slow-roasted turkey roulade with butter-glazed vegetables, creamy mash and, of course, cranberry sauce to balance out the saltiness of the turkey. It’s a wise move by Tre-Forni, though slightly off-tradition. For those averse to turkey altogether is a flavourful pumpkin risotto with accents of mushrooms to elevate the flavours of fall.

And for the finale — as you start wishing you wore clothing with a bit more give — a timeless pumpkin pie or a bread and butter pudding with a drizzle of vanilla sauce — these desserts are practically sacrosanct.

Park Hyatt Banjara Hills will be hosting The Thanksgiving Feast on November 23 at Tre-Forni at 7 - 11pm. ₹2500 per person excluding. taxes. For reservations, 040-49491222 .