We know a good place when we see one. The Turkey Project is all wood and glass and ready to open this week and we.can’t.wait.
It reassures us when we learn that this Def Col newbie is by folks who eat, sleep and dream food. The Chugh men behind the venture, Kabir, Sumeet and Rajesh decided that it was best to keep things clean and classy here. “I didn’t want to do something too experimental… Just stick to good ol’ comfort food and do it really well,” says chief chef Kabir. This whiz chef-turned-entrepreneur has been associated with the Oberoi Group for a long time now and his passion towards food has us super excited for this newest Chugh family baby.
The menu at this bistro is an exciting mix of pastas, pizzas, salads, hot dogs and burgers. So, expect American and Italian fare that we must say, is rather inventively named. We’re ordering Fries Before Guys {crinkle cut alloo FTW!} and Rosemary Garlic Bread for sure. There’s a special Mary HAD A Little Lamb Piadina and a Rock-a-Fella Burger for the meat-eating company. And, of course, we’re rounding up with the Oh-So-Cheesycake. So, yeah, the order’s all worked out. All we’re waiting for is to make the first day first hour appearance.
While all looks good to roll, there’s currently one hitch. They’re only serving their amaze Hand Squeezed Limonata and Cremosa {an Italian ice-cream soda}. Or Tiramisu Cappuccino {yum!} and chocolatey shakes. This, of course, is only till the much-awaited liquor license comes along. We’re told it’ll take up to 45 days but hey, they’re taking a special Saturday license {starting next week} to serve drinks to the early {pizza} birds. You can be in the know by following this Facebook page.
BRB. Dreaming about the Chardonnay & Mushrooms Pasta.