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‘Tandoori Turkey’ steals spotlight at university’s Thanksgiving cook-off
The event attracted around 60 students, faculty, and family members, who enjoyed the festive atmosphere alongside a potluck of sides and desserts, including mashed potatoes, roasted vegetables, and homemade cheesecake.
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Chemical engineering students line up for food Wednesday evening at the annual Thanksgiving dinner for the students enrolled in the major, held at Thornton Hall. / Image- Matt Riley, University Communications
The University of Virginia’s annual Thanksgiving cook-off took a desi turn this year as third-year chemical engineering students infused South Asian flavors into the holiday tradition.
Preyonty Rabbani, from Bangladesh, and Harkiran Singh, from India marinated their tandoori turkey, with an aromatic blend of spices and stuffed with Basmati rice. The cultural spin on the traditional dish fared better in a closely contested vote.
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