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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.

, ET Bureau|
May 20, 2019, 10.37 AM IST
Getty Images
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.

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.”


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.

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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Play Slideshow

Dark Rum Mousse

31 Mar, 2018
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.)

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