Great British Game Week 2021
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#Game4Spice returns to India for another seasonal departure from seafood in celebration of Great British Game Week (22-28 November 2021).  Local, seasonal and sustainable food served up in spicy and exotic regional Indian dishes and accompanied by seasonal UK veggies or indeed seasonal vegetarian dishes in their own right. For 2021, a group of 11 chefs have teamed up to put the menu together.

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Gujarat - Monday 22 November
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Sali Pheasant Jardaloo

Jardaloo is a Parsi dish, often cooked with chicken but always featuring apricots.  Sali is the popular Parsi delicacy of crispy-fried potato “matchsticks”.  In this game-season version pheasant takes centre stage with the potato replaced by seasonal parsnip.  The accompanying mixed vegetable bhaji (from Atul Kochhar) can be made with a selection of seasonal veg but it is here made with purple cauliflower, carrots and late-season green beans.  A black pepper pilau rice and garlic & chilli chutney are served alongside.

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Partridge Shaak

In Gujarat a Shaak is a dish that is cooked with vegetables and spices and, in this recipe, partridge is cooked with potatoes and served with spiced tenderstem broccoli.

Recipe by Eat Wild and image © Eat Wild.

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Dal Dhokli

A favourite Gujarati dish which is often served for a Sunday brunch.   This one pot meal gives the cook some respite as the dal is cooked the previous day and the Dhokli (like pasta) is added to the soupy dal just before serving.  It is all sorts of delicious - spicy (think whole spices), sweet (jaggery), tangy (Kokum/tomato/lemon), and crunchy (cashews/peanuts).

Recipe by No Worries Curries and image © No Worries Curries.

Karnataka - Tuesday 23 November
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Partridge Ghassi

Kori Ghassi is a Mangalorean dish whose title means literally “Chicken Curry”, and this recipe is essentially one by Maunika Gowardhan. Of course, hailing from a southern, coastal region the curry is characterised by the flavours of coconut, curry leaves, coriander seed and tamarind but in this version, on-the-bone partridge joints replace the chicken. The dish is served with paratha bread, lemon pickle, steamed rice, and a green leafy vegetable dish typical of Karnataka, Soppu Palya, normally made with amaranth leaves but here made with seasonal chard.

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Ennegayi Palya

Ennegayi Palya, or Thumbida Badanekayi (meaning stuffed aubergines) is well-loved in Karnataka and this version hails from the north of the state.  In this recipe, a special variety of small aubergines are stuffed with roasted coconut, peanuts, sesame and some spices.  The spice and heat is then balanced with jaggery and tamarind resulting in a dish boasting complexity of flavours.  It can also be made with the aubergine varieties that are widely available.

Recipe by No Worries Curries and image © No Worries Curries.

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Pheasant, Coconut and Tamarind Curry

The classic south Indian flavourings of coconut, mustard, and tamarind feature in this creamy and easy-to-prepare dish.  Perfect served with rice, green beans and and plenty of sweet and spicy chutney and lime pickle.

Recipe by Eat Wild and image © Eat Wild.

Kerala - Wednesday 24 November
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Mallard Roast

Duck Roast is a veritable classic in Keralan cuisine but, intriguingly, almost no traditional recipe ever prescribes a duck to go in an oven!  The roasting happens in a pan and the gravy that coats it is thick and fragrant with roasted spices and coconut milk.  Mallard demands careful (though not complicated!) cooking but has an assertiveness of flavour that works fabulously with spice.  This is delicious served with spiced crispy chips and a Thoran, a stir-fry of veg, spices and coconut and, in a seasonal spirit, here made with Brussels sprouts.

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Keralan Spiced Roast Partridge Crown

South-Indian flavourings abound in this dish of Keralan Spiced Roast Partridge Crown, Confit Leg Coconut Bonbon, Coconut Curry Sauce, Roasted Spiced Butternut Squash, Pickled Heritage Carrots, Cucumber Yogurt, Mango & Golden Raisin Reduction and Toasted Coconut Basmati Rice.

Recipe by @garlicrosemaryandsalt and image © @garlicrosemaryandsalt.

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Achari Pheasant

Achari is a very popular recipe from the southwest of India, where meat is marinated twice.  A first marinade tenderises the meat in lemon juice, garlic and ginger, and the second adds a wonderful depth of flavour using lime pickle, ginger, yoghurt and spices.  Once marinated the pheasant used here is grilled or barbecued then served with a refreshing roasted pineapple salad and yogurt dip.  

Recipe by Everyday Fabulous Food and image © Everyday Fabulous Food.

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Pheasant Pakoras

Who can't resist a pakora?  Crisp and spicy exterior surrounding a succulent filling.  For a game season twist these are made with pheasant breast chunks and garnished with lime wedges and sliced chillies.  They can be enjoyed with a sweet chilli sauce and a green herby chutney.

Recipe by Eat Wild and image © Eat Wild.

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Venison Ularthiyathu

The Syrian Christians of Kerala are amongst only a small community in India who eat beef, which is the meat traditionally prepared in an Ularthiyathu.  In this version venison has been slow-cooked in the oven with the classic spices and coconut that are so evocative of this south-Indian state.

Recipe by This Home Cook and image © This Home Cook.

Hyderabad - Thursday 25 November
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Pigeon Dalcha

Dalcha is a the Hyderabadi incarnation of the very well-known Parsi Dhansak.  It is therefore a dish based on lentils and would most typically be prepared with mutton, however, on this occasion it has been made with pigeon breast.  Served alongside are a beetroot sabzi, lemon rice and a spikey yoghurt chutney.  

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Ennegayi Palya

Ennegayi Palya, or Thumbida Badanekayi (meaning stuffed aubergines) is well-loved in Karnataka and this version hails from the north of the state.  In this recipe, a special variety of small aubergines are stuffed with roasted coconut, peanuts, sesame and some spices.  The spice and heat is then balanced with jaggery and tamarind resulting in a dish boasting complexity of flavours.  It can also be made with the aubergine varieties that are widely available.

Recipe by No Worries Curries and image © No Worries Curries.

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Pheasant Biryani 'Arancini'

Hyderabad is not only a culinary capital of India, it's also famed for its biryani.  In this 'fusion' offering, a pheasant biryani surrounds cubes of paneer cheese and is then panéed to create a southern-Indian twist on the Italian 'Arancini'.  It is served with a dal made with lentils and seasonal butternut squash, along with a fresh coconut and coriander chutney.

Recipe by Lisa H Culley and image © Lisa H Culley.

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Pheasant Kali Mirch Ka Murg

Classically a chicken curry spiced with black pepper, a favoured spice in Hyderabadi cuisine, this dish is made with pheasant breast.  Other than the pepper the spicing is kept simple but the dish is rich with slow-cooked golden brown onion.  It is garnished with ginger Julienne and another dose of crushed peppercorns.

Recipe by Eat Wild and image © Eat Wild.

West Bengal - Friday 26 November
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Venison Mangsho Jhol 'Hotpot'

Mangsho Jhol is a classic meat curry from Bengal. Here the curry plays its part in an Ango-Indian ‘fusion’ creation taking a form reminiscent of the equally classic English Lancashire Hotpot but adopting a game-season character through the use of venison neck meat and venison kidney.  As an accompaniment, the classic pairing to a hotpot of pickled red cabbage is scented with the ubiquitous Bengali 5-spice blend of “panch phoran”.  Fresh, home-made chapatis complete the spread.

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Bengali Partridge Curry

Whole partridge marinated in ghee and Panch Phoran are roasted in the oven.  When done the breasts are taken off the bone and the leg meat shredded and added to the gravy which is made with whole and ground spices, ginger and garlic and reduced with meat stock.  This is served with a mustard seed spiced cauliflower bhaji and a bowl of basmati rice.

Recipe by My Plates or Yours and image © My Plates or Yours.

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Pheasant Tehari

Tehari is a rice dish somewhat reminiscent of the widely-known 'biryani' but hails from the Awadhi cuisine of northern India.  It can be a vegetarian dish but can also be made with meat and in this game-season incarnation has been made with pheasant.  It is spiced with the classic Bengali whole garam masala of cloves, cinnamon, cardamom and bay leaves but also includes the aromatic flavours of nutmeg and mace and is sweetened with prunes.

Recipe by Eat Wild and image © Eat Wild.

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Roast Panch Phoran Spiced Loin of Venison

Venison loin is rolled in a toasted and ground ubiquitous Bengali Panch Phoran spice blend.  Browned in ghee it is finished in a hot oven and allowed to rest for a perfect pink result.  It is served with Aloo Posto (potato with white poppy seed & mustard oil) and garnished with roasted garlic shallots, wild mushroom bhaji and sticky chestnuts.

Recipe by @garlicrosemaryandsalt and image © @garlicrosemaryandsalt.

Delhi - Saturday 27 November
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Tandoori Pheasant

Adapted from a favourite recipe, this is a Delhi, if not a wider north Indian stalwart, made with pheasant for Great British Game Week.  In this dish, the legs of the pheasant were used but the recipe would work really well the with breasts cooked on the bone.  It is served with a coriander and green chili raita and a spicy quick-pickled red onion and tomato salad.

Recipe by Everyday Fabulous Food and image © Everyday Fabulous Food.

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Rabbit Makhani

Rabbit responds incredibly well to the "Tandoori" way of cooking and plays its part admirably in this game-season take on what is commonly known as "Butter Chicken".  The gravy it is served in is a traditional tomato-based preparation, laced thick with butter, cream and spices, amongst which dried fenugreek leaves are a key essence.  The dish is served with kale cooked in the style of a 16th century Moghlai recipe and with a star anise pilau rice.  A naan bread would be very welcome for mopping up the sauce.

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Partridge 'Momo's

Delhi is as well-known for its diverse culture as it is its street food.  In this nod to both, partridge has been cooked with spices and vegetables and wrapped into 'dumplings' and steamed.  In India's neighbouring country of Nepal these delights are known as 'Momos'.  A dipping sauce or chutney is, of course, essential!

Recipe by Eat Wild and image © Eat Wild.

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Palak Kadhi

Kadhi, in Delhi, is a homely, wholesome and heart-warming dish that spells comfort food at its best – a dish you are most likely to encounter when visiting the homes of your relatives but might even find on the menu of highway eateries.  Traditionally this yoghurt curry is adorned with the ever-popular ‘Onion Pakora’s.  As a twist, for this ‘Palak Kadhai’ the Pakoras are replaced with fried peanuts, and spinach is added for extra nutrition and a pop of colour.

Recipe by No Worries Curries and image © No Worries Curries.

Kashmir - Sunday 28 November
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Venison Marzwangan Korma

Rich, deep and red in colour, this very simple meat dish is built on a hefty dose of Kashmiri chillies, not a far-cry from the Rajasthani Laal or Junglee Maas.  The flavourings are contributed to by ground fennel seed and ground ginger along with cardamom and cinnamon.  In this game-season version, venison shoulder takes centre stage.  In a Kashmiri banquet hot and red Marzwangan Korma is typically served with mild and pale Dhaniwal Korma (next recipe).

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Game Dhaniwal Korma

Unlike Marzwangan Korma, this dish is extremely mild, containing no chilli at all but instead a hefty dose of yoghurt.  The spicing is again subtle though fragrant consisting of little more than, again, ground fennel seeds and ground ginger, but the dish is enriched with crispy browned onions and a lot of fresh coriander leaf.  For the #Game4Spice tour this dish has been made with mixed game casserole.

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Roasted Pheasant Masala

No Sunday banquet is complete without a roast.  In this dish whole oven-ready pheasants are marinated in yoghurt, lemon and aromatic herbs and spices before being roasted in the oven with sliced tomatoes, potatoes, onions and carrots (or any selection of seasonal veg). 

Recipe by Eat Wild and image © Eat Wild.

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Venison Rogan Josh

One of everyone's favourites, Rogan Josh was born in Kashmir.  Here prepared with slow-cooked venison shoulder it is served with homemade Onion Bhajias, Buttered Garlic Basmati Rice, Dal with Spinach, and fresh Rotis to do the mopping up.
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Recipe by @garlicrosemaryandsalt and image © @garlicrosemaryandsalt.