Chefs Ajay Singh and Nigel Lobo are celebrating their first Thanksgiving at Indibar.
Indibar
Every year, many families cook their Thanksgiving turkey the same way. For some, this feels like a heartwarming tradition. For others, it’s a total bore. For those in the latter category, what about switching it up this year?
Valley chef Nigel Lobo suggests giving your turkey an Indian twist.
“In India, food is part of every celebration. It is how we welcome, how we connect, and how we show care. Thanksgiving feels very similar, which is why we love cooking for it,” Lobo says. “It gives us a chance to share our culinary heritage in a way that brings people closer.”
Lobo helms the kitchen at Indibar in Scottsdale. The new restaurant and bar made its debut in March, and has garnered fans and acclaim ever since. The “India-inspired” eatery serves elevated versions of classic Indian dishes, along with innovative plates enhanced with Indian spices and ingredients.
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This fall, the restaurant will host its first Thanksgiving, and Lobo and fellow chef Ajay Singh have created a special holiday menu for customers dining between Nov. 27 and 29. The meal will include turkey kofta simmered in saffron cream, beetroot and goat cheese shami and the star of the show: smoky tandoori turkey.
“We wanted a dish that blended the traditions we grew up with and the traditions we have embraced here. The tandoori turkey recipe came from imagining how an Indian family might celebrate Thanksgiving and what spices, techniques, and memories we would bring to the table,” Lobo says. “In India, recipes are shared, adapted, and passed down through families. We approached the turkey in the same way, combining familiar American comfort with the bold and communal flavors we love.”
For those who want to bring the restaurant’s flavors home, Lobo shared his tandoori turkey recipe in hopes that home cooks around the Valley will put aside their standard Thanksgiving recipes and try something new.
“Trying a new flavor or technique is not just about cooking differently. It is a way to experience someone else’s culture through the most universal language we have: food,” the chef says. “We encourage home cooks to switch things up because it invites new stories and traditions to the table.”
Recipe: Indian-Style Tandoori Turkey Breast
Serves: 3 to 4 people
Total time: 8 to 10 hours (including marination)
Active cooking time: Roughly one hour
Ingredients:
Boneless turkey breast – 1.5 to 2 pounds
Thick yogurt or Labneh – ½ cup
Lemon juice – 2 tablespoons
Ginger-garlic paste – 2 tablespoons
Kashmiri red chili powder – 1 tablespoon (for color and mild heat)
Garam masala – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric – ¼ teaspoon
Mustard oil – 1½ tablespoon (or any vegetable oil)
Salt – to taste
Method:
1. Prepare the Turkey: Rinse and pat dry the turkey breast. Make shallow cuts (slits) on both sides to help the marinade penetrate.
2. Make the Marinade: In a bowl, combine yogurt, lemon juice, ginger-garlic paste, spices, mustard oil, and salt. Mix well until smooth.
3. Marinate (6–12 hours): Rub the marinade all over the turkey, making sure it gets into the slits. Cover and refrigerate for at least 6 hours, preferably overnight.
4. Cook (35–45 min)
Option A – Oven:
Preheat oven to 400°F (200°C).
Place the turkey on a rack or tray and roast for 35 to 45 minutes.
Internal temperature should reach 165°F (74°C).
For extra char, broil for 2 to 3 minutes at the end.
Option B – Grill/BBQ:
Grill over medium-high heat for 5 to 7 minutes per side, basting with butter/ghee until cooked through and slightly charred.
Option C – Tandoor (if available):
Roast in the tandoor until cooked through and slightly charred on the edges.
Rest and Serve:
Let the turkey rest for a few minutes before slicing.
Garnish with lemon wedges, onion rings, and cilantro.
Serve with mint chutney, naan or jeera rice.
Indibar
6208 N. Scottsdale Road, Paradise Valley
Dining and Cooking