We recently reviewed The Turkey Project, one of the newest entrants to Delhi’s thriving restaurant scene. Located in the neighbourhood of Defence Colony, this modern and trendy bistro redefines the otherwise dull community market. Pallavi Mehra
The Turkey Project (TTP) is a young and refreshing café with an equally young and refreshing chef-owner at its helm–Kabir Chugh and his partner Sumeet Chugh. Chef Kabir, who has trained with the Oberoi Group of Hotels, says, “I like to keep food simple and straightforward, made with fresh ingredients, is easy to eat and greatly satisfying!” The cuisine at TTP is Italian-American comfort food prepared with quality and finesse. Don’t expect any gimmicks, such as molecular gastronomy, just the basics, done well. The menu includes traditional American and Italian classics with cheeky and innovative names. We recommend the cheese fries called ‘Fries Before Guys,’ the Greek salad “A Walk Through Greece,’ the Chardonnay and Mushroom pasta and a scrumptious Turkey Pizza “The Tur(n)key Project.” For dessert, don’t miss the ‘Bomboloni,’ a Nutella-filled donut.
TTP, designed by architecture firm Delhi Collective is an earthy space with a contemporary feel. You enter the café through imposing glass doors with teak wood framing. It is vibrant and cozy, with hanging plants, interesting lights and pattern flooring. The restaurant has been designed keeping the modern-day professional in mind. There are laptop-charging points at each table and free wifi and mobile chargers are available. Additionally, the upholstery of the restaurant has been hand-stitched by rural women working through the NGO, The Pink Foundation. Enjoy non-alcoholic beverages such as cold-brewed ice-teas, Cremosa-an Italian ice-cream soda, Ferrero Rocher and other chocolate shakes or go for beer, wine, and sangria made with the seasonal fruits.