Bon Appétit: This bird holds a special place in the hearts & on the plates of Bengalureans

A number of quail farms have sprung up in and around Bengaluru.

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Many farms spring up to cater to growing demand, eateries make most of interest in the popular bird.

Indiscriminately hunted for meat till the Indian government banned it in 2011, quail – now reared and bred on farms – is one of the most sought-after items on the city’s menu. Catering to this demand, a number of quail farms have sprung up in and around Bengaluru. Several poultry farmers, who used to breed quail in smaller numbers, are now rearing them more than ever, both for meat and eggs.

Pawan Kumar, a former IT support professional, who set up a hatchery in Banaswadi, said: “I get enquiries from many farmers and entrepreneurs wanting to buy the chicks.” He sells the meat at Rs 400 a kilo and eggs at Rs 3 to Rs 5 per unit. Interestingly, Kumar first discovered quail eggs when his gym instructor added it to his diet regimen.


Restaurants in the city are making the most of the interest in this popular bird, a delicacy in homes across the country.

quail eggs


Last month, cocktail bar GYLT hosted a dinner ahead of the premier of the eighth and the final season of television series ‘Game of Thrones’, featuring a variety of meats including quail. On its regular menu, one can find a quail egg surf and turf — a fun twist on the ’80s classic — with tapas portions of quail eggs and prawns.
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Sabyasachi Gorai, culinary director of GYLT and a member of the US Poultry Export Council, rues the dominance of chicken in Indian cuisines. He says that quail, among other birds like fowl and pigeon, was always a part of Indian cuisine, but mass-produced chicken has destroyed that palate. Nati Koli, a breed of country chicken, features on the menu of Bob’s Bar in Indiranagar, instead of the broiler chicken, chef Gorai says. “We need to go back to our roots and rediscover these local varieties of poultry.”

qUAIL 2


Seemantha Baruah, executive chef at The Bier Library, introduced a pepper quail appetizer and a traditional quail stew, both influenced by local flavours. The dishes are popular among patrons. “The meat is nutritious and flavourful. It’s a healthier alternative to broiler chicken.”

Buffet restaurant Black Pearl has been dishing out grilled quail for years, while Absolute Barbeques has a big list of grilled meats on the menu, featuring quail, duck and rabbit.
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Since the meat is known to have less moisture, it is apparently easier and quicker to cook. Also, the egg makes for interesting toppings. Arena Brewkitchen has given the chicken ceaser salad a twist by topping it with quail eggs. “Till about a few years ago, the quality of quail eggs in Bengaluru wasn’t that good, but it has changed now because of the increasing demand,” chef Julius Jack said.

Cake, Mousse, & More: Delectable Easter Recipes To Add To Your Celebrations
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Ingredients
Dark chocolate: 500 gm
Niagra cream: 150 gm
Dark rum: 100 ml
Coffee: 50 gm
Milk: 300 ml
Regular cookies: 2
Chocolate flakes: 100 gm
California walnuts: 15
Sugar: 100 gm

Method:
- Whip the cream and keep aside.
- Heat milk and chocolate in a pan till the chocolate melts. Keep aside to cool.
- Dissolve coffee in old monk and add the mixture to the chocolate mix. Fold in the whipped cream.
- Crush cookies and place in serving dish. Pour chocolate and cream mixture on top and refrigerate till it sets.

For caramelising walnuts

- Melt sugar in a pan till it caramelises.Then coat each walnut with the caramel individually and keep aside.
- Garnish the mousse with chocolate shavings and caramelised walnuts and serve.

(Representative image.)
Ingredients Dark chocolate: 500 gm Niagra cream: 150 gm Dark rum: 100 ml Coffee: 50 gm Milk: 300 ml Regular cookies: 2 Chocolate flakes: 100 gm California walnuts: 15 Sugar: 100 gm Method: - Whip th..
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Ingredients
Flour: 300 gm
Baking powder: 7.5 gm
Castor sugar: 215 gm
Butter: 200 gm
Vanilla essence: 5 gm
Apricot jam: 15 gm
Cinnamon: 1.5 gm
Nutmeg powder: 1 gm
Clove: 2
Cardamom: 2
Tutti fruity: 150 gm
Peels: 150 gm
Figs: 150 gm
Cranberry: 100 gm

Method
- Add all the dry ingredients in a mixing bowl and mix well.
- In a planetary mixer, whisk butter and sugar until creamy. Then add eggs one by one and mix.
- After the eggs are incorporated with butter and sugar, add the dry ingredients mixture and mix well to form cake batter.
- Add vanilla essence, raisins, white cranberry, orange peel, tutty fruity and figs to the batter.
- Grease a mould and pour in the batter. Bake at 200 celsius for 45 minutes.
Ingredients Flour: 300 gm Baking powder: 7.5 gm Castor sugar: 215 gm Butter: 200 gm Vanilla essence: 5 gm Apricot jam: 15 gm Cinnamon: 1.5 gm Nutmeg powder: 1 gm Clove: 2 Cardamom: 2 Tutti fruity: 15..
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Ingredients
Milk (tonned): 500 ml
Castor sugar: 70 gm
Cinnamon powder: 1 gm
Eggs
Brioche bread: 250 gm
Raisins: 50 gm
Sweet pudding mix: 700 gm
Almond flakes: 50 gm
Black currant: 30 gm

Method:
- Mix milk, castor sugar, cinnamon powder and eggs in a hand bowl using a whisk to form the sweet pudding mix. Set aside for 20 minutes at room temperature.
- Slice and place the brioche bread in a baking dish. Place in a way that the pieces overlap each other. Add raisins, almonds and black currant, then again arrange bread slices on top. Add the remaining dry fruits and repeat.
- Pour sweet pudding mix slowly over the top and fill so that the bread slices soak in the liquid.
- Bake at 180C degree in deck oven over a bain-marie for 30 minutes, or until the custard has set and becomes golden brown from top.


Serves: 6 to 8 people
Dish size: Length 30 cm, width 20 cm
Ingredients Milk (tonned): 500 ml Castor sugar: 70 gm Cinnamon powder: 1 gm Eggs Brioche bread: 250 gm Raisins: 50 gm Sweet pudding mix: 700 gm Almond flakes: 50 gm Black currant: 30 gm Method: - Mi..
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Ingredients

For the dough
Flour (maida): 1 kg
Full-fat milk: 600 ml
Butter: 100 gm
Gluten: 15 gm
Bread improver: 10 gm
Salt: 2 teaspoons
Sugar: 150 gm
Raisins: 150 gm
Dry yeast: 15 gm
Mixed orange peel: 100 gm
Cinnamon powder: 2 tablespoons
Eggs (beaten): 2
Orange zest: 1

For the cross
Flour: 50 gm

For the glaze
Apricot jam (or any other jam available): 6 tablespoons

Method
- Boil milk in a saucepan and add butter, then set aside to cool.
- In a mixing bowl, add all the dry ingredients (flour, sugar, yeast, gluten, and bread improver). Knead the dough by adding milk butter mix and beaten eggs.
- Add raisins, orange peel and cinnamon powder to the the dough and mix.
- Oil a bowl and keep the dough for proofing. Once the dough doubles in size, divide it into 75 gm ball and set for proofing again.

For cross
- Add water to flour and knead a dough on flour-dusted table. Cut think strips and place over the bun to create a cross.

Bake at 200 degree celsius for 25 minutes.

For the glaze
- Gently heat apricot jam to melting point.
Brush it over the hot buns while the jam is still warm, and leave it to cool.

Makes: 30 buns



(Inputs: IANS; Recipes:
Chef Sabyasachi Gorai in collaboration with California Walnuts Commission, Olivier Vincenot, Corporate Chef at Foodhall and Sahil Wadhwa, Director, Wadhwa Bakers)
Ingredients For the dough Flour (maida): 1 kg Full-fat milk: 600 ml Butter: 100 gm Gluten: 15 gm Bread improver: 10 gm Salt: 2 teaspoons Sugar: 150 gm Raisins: 150 gm Dry yeast: 15 gm Mixed orange p..
Read More

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