BY RAGHNI NAIDU

Thanksgiving has always been about bringing people together — around food, family, laughter, and stories. For our family, that also means weaving in the flavors of our Indian heritage: warm spices, bright aromatics, and dishes that pair beautifully with our estate-grown wines.

If you’re looking to add a global twist to your Thanksgiving table this year, here are some of our favorite Indian-influenced recipes. Each is crafted to shine alongside Naidu Wines — from sparkling to Chardonnay to Pinot Noir.

1. Tandoori Brussels Sprouts

Pairs with: Brut Rosé or Sparkling Chardonnay

Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • ½ cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri chili powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt to taste

Instructions

  1. Preheat oven to 425°F.
  2. In a bowl, whisk together yogurt, ginger-garlic paste, spices, lemon juice, and oil.
  3. Toss Brussels sprouts in the marinade until fully coated.
  4. Spread on a baking sheet and roast 22–25 minutes until charred on the edges.
  5. Finish with a squeeze of lemon and serve warm.

2. Masala Turkey Gravy

Pairs with: Pinot Noir

Ingredients

  • 4 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp garam masala
  • ½ tsp black pepper
  • 2 tbsp flour
  • 2 cups turkey drippings or broth
  • Salt to taste
  • Optional: splash of cream or coconut milk

Instructions

  1. Melt butter in a saucepan and sauté onions until golden.
  2. Add garlic, garam masala, and pepper; cook for 1 minute.
  3. Stir in flour to form a roux.
  4. Slowly whisk in turkey drippings or broth.
  5. Simmer 5–7 minutes until thickened.
  6. Add cream or coconut milk, if desired.

3. Turmeric Mashed Potatoes

Pairs with: Chardonnay

Ingredients

  • 2 lbs Yukon Gold potatoes, peeled & cubed
  • ½ cup heavy cream
  • 4 tbsp butter
  • ½ tsp turmeric
  • ½ tsp grated ginger
  • Salt & pepper to taste

Instructions

  1. Boil potatoes until fork-tender; drain.
  2. Warm cream, butter, turmeric, and ginger in a small pot.
  3. Mash potatoes with the warm mixture.
  4. Season to taste and serve hot.

4. Cardamom Cranberry Chutney

Pairs with: Pinot Noir

Ingredients

  • 12 oz fresh cranberries
  • ½ cup sugar (or more to taste)
  • Zest of 1 orange
  • Juice of 1 orange
  • 3–4 green cardamom pods, lightly crushed
  • ¼ cup water

Instructions

  1. Add all ingredients to a saucepan and simmer over medium heat.
  2. Cook 10–12 minutes, stirring occasionally, until cranberries burst.
  3. Remove cardamom pods before serving.
  4. Serve warm or chilled.

5. Paneer & Herb Stuffing

Pairs with: Pinot Noir or Rosé

Ingredients

  • 1 loaf brioche or sourdough, cubed & toasted
  • 1 cup paneer, diced
  • 1 large onion, diced
  • 3 tbsp butter
  • 2 cloves garlic, chopped
  • 1 tsp cumin seed
  • 1 tsp coriander powder
  • ½ cup chopped cilantro
  • 1 cup vegetable or chicken broth
  • Salt & pepper to taste

Instructions

  1. Toast bread cubes on a baking sheet until lightly crisp.
  2. Sauté onions in butter until golden brown.
  3. Add garlic, cumin seed, coriander, and paneer; cook for 2–3 minutes.
  4. Toss mixture with toasted bread and cilantro.
  5. Add broth gradually until the stuffing is moistened to your liking.
  6. Bake at 350°F for 25–30 minutes, until the top is golden.

6. Saffron Cardamom Rice Kheer (Indian Rice Pudding)

Pairs with: Rosé or Brut Rosé

This creamy, aromatic Indian dessert brings a warm, elegant finish to your Thanksgiving feast. Infused with saffron, cardamom, and subtle sweetness, it complements fruit-forward wines beautifully and adds a luxurious global twist to your holiday table.

Ingredients

  • 1/2 cup basmati rice, rinsed
  • 4 cups whole milk
  • 1/2 cup sugar (adjust to taste)
  • 6–8 green cardamom pods, lightly crushed
  • A pinch of saffron threads (soaked in 1 tbsp warm milk)
  • 1/4 cup sliced almonds or pistachios
  • 1 tbsp ghee (optional, for richness)
  • 1 tsp rose water (optional)

Instructions

  1. Bring the milk to a gentle boil in a heavy-bottomed pot.
  2. Add the rinsed rice and cardamom pods, then reduce heat to low.
  3. Simmer for 35–40 minutes, stirring occasionally until thick and creamy.
  4. Add sugar, saffron-infused milk, and nuts; cook another 5–7 minutes.
  5. Add ghee or rose water (optional) and stir.
  6. Serve warm or chilled. Garnish with nuts and saffron strands.

Bring Naidu Wines to Your Table

Thanksgiving is an invitation to gather, to slow down, and to enjoy the flavors that tell your story. Whether you’re cooking traditional dishes or giving them a global twist, the right wine brings warmth and harmony to every bite.

Explore our Thanksgiving selections:

👉 naiduwines.com/collection/wines/

From our family to yours,
The Naidu Family