The Leela Palace, Bengaluru to make US Duck, Turkey move beyond celebratory meals

Encouraging the consumption of duck and turkey while keeping in mind its versatility and lean quotient, the hotel also conducted an event.
  • Nusra Deputy Features Editor
Duck

The Leela Palace, Bengaluru, revamped its menu to cater to the ever-changing cravings of food connoisseurs and introduced duck and turkey as regular meals.

These meats' common perception remains to be a conventional backdrop of duck and turkey that labels them as celebratory meals. However, the hotel understood the evolving sector and its patrons' expectations and thus integrated scrumptious delicacies made from meat in its regular menu, which shall now be available throughout the year. 

Encouraging the consumption of duck and turkey while keeping in mind its versatility and lean quotient, the hotel also conducted an event where it endeavoured to make meat-enthusiasts aware of the benefits of the meat.

"US duck was roasted and carved on the table for the celebrations, and we also have few stir-fries on offer. Duck is red meat; it is very lean and healthy because the fat is on the skin, which can be easily removed. It can use it for burgers, salads, soups, and much more! It goes very well with Indian spices and can be substituted for chicken or mutton,” said Mir Zafar Ali, Executive Chef, The Leela Palace, Bengaluru. 

Including duck and turkey in the lunch and dinner menu such as Dum ka Turkey, Turkey Raan, salad, kebabs, Duck pepperfryand Turkey makhani as regular meals are catching traction.

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