In Pune, a city with a vibrant and diverse food scene, one festive dish makes a brief but significant appearance only once a year. The turkey, absent from everyday menus, becomes a cherished centrepiece for Christmas celebrations, sustained by a unique ecosystem of demand, sentiment, and meticulous planning.
The Seasonal Suppliers: Meeting Niche Demand
The journey of a Pune Christmas turkey often begins at places like Bismillah Foods in Shivaji Market, Camp. For the past eight years, owner Owais Shaikh has operated a strictly on-demand model for this bulky bird. "Turkey is completely seasonal for us," Shaikh explains, highlighting that local demand is minimal outside the festive period.
The primary customers are Christian households, expatriates, and a handful of hotels. Shaikh sources his turkeys from farmers in Karnataka, as turkey farming is limited in Maharashtra. This, coupled with transport costs, pushes the price to between Rs 650 and Rs 800 per kilogram. Each bird typically weighs 5 to 7 kilograms, making it an expensive and sizeable purchase. "Because it's expensive and bulky, we cannot risk wastage. Every bird is pre-booked," Shaikh adds, underscoring the careful logistics behind this seasonal trade.
Luxury Hotels and Culinary Craftsmanship
High-end hotels form the second crucial pillar supporting this tradition. Establishments like Conrad Pune, The Ritz-Carlton Pune, JW Marriott Pune, and The Westin Pune Koregaon Park feature turkey in their special Christmas Eve or festive brunch spreads. These meals are priced between Rs 3,500 and Rs 5,000 per person and attract families and expatriates seeking a traditional holiday experience.
At Conrad Pune, Chef Murty Sitaram goes to great lengths to ensure authenticity and quality. The hotel imports Butterball turkeys from the United States, with each bird costing between Rs 18,000 and Rs 22,000 before preparation. The cooking process is an exercise in patience and precision. "We brine the turkey overnight, partially steam it and then slow-roast it while basting regularly. This ensures the meat remains moist and the skin turns golden," Sitaram details. The dish is served with classic accompaniments like winter vegetables, Yorkshire pudding, giblet gravy, and cranberry sauce.
For Chef Sitaram, the effort is justified by the emotional resonance of the dish. "Turkey is expensive, but for many guests, Christmas feels incomplete without it… that emotional connection is why we continue the tradition every year," he says.
Home Cooks and Sentimental Journeys
Beyond hotels and suppliers, dedicated home cooks are the heart of this tradition. Pune-based home cook Reeva Anthony exemplifies the lengths to which enthusiasts will go. She imports her turkey from Dubai, citing the reliable cold-chain system and a swift three-hour delivery. The total cost, including transport, is around Rs 14,000.
"I prefer getting it from Dubai because the quality and freshness make it worth it for me," Anthony states. Her preparation involves slow-roasting the bird with whole spices, black peppercorns, caramelised onions, and butter. For her, the ritual transcends cuisine. "For me, turkey is not just about taste. It is about recreating Christmas memories at home," she shares, capturing the tradition's sentimental core.
Thus, Pune's turkey tradition is a fragile yet resilient thread in the city's festive tapestry. It survives not through mass appeal but through the concerted efforts of a few suppliers, luxury hotels, and passionate individuals. Driven by pre-orders, careful planning, and deep-seated nostalgia, this niche practice quietly brings a global festive flavour to Pune every December, proving that some traditions are kept alive purely for the love and memories they embody.
