CHAKWAL: Quail, known as battair in Pakistan, is a small bird prized by hunters all over the world for its strong, slightly gamey flavour.

But gone are the days when quail would only grace the tables of kings, hunting this game bird with their parties of hounds and snares. Today, quail farming has become a profitable indigenous cottage industry in Pakistan.

Many restaurants offer quail in the form of battair roast and battair karahi, quail meat can also be easily grilled, sautéed and deep fried.

In Chakwal, the most famous outlet for battair roast and battair karahi is Zaiqa Restaurant. Established in 1997, the restaurant quickly gained a reputation in the area for delicious quail meat dishes.

After the popularity of Zaiqa, many other outlets opened in the area and began offering quail meat in the hope of attracting as many customers but none could match the delectable flavour of Zaiqa’s quail dishes.

Located at main Talagang Road near District Complex the restaurant only offers battair roast, battair karahi and daal maash (white lentils). The restaurant offers outdoor seating in its large lawn where many sit and enjoy steaming hot quail meat dishes fresh from the stove. Others get battair roast and battair karahi packed to take to their homes and even to other cities.

The battair karahi is prepared in a cast iron wok. Quail meat is cooked with juicy tomatoes, green chillis, coriander and other spices. The bones of the quail are usually eaten along with the meat, as they are very delicate and chewable.

The battair roast comes out cooked to a crispy perfection. The meat itself is so flavourful that very little dressing is needed. It can be enjoyed with hot nan and spicy chutney. The bird is so small that each guest could eat more than one whole bird.

The mouth watering specialties, battair karahi and battair roast, ready to be devoured.

According to Yasin Chauhdry and Amnin Chauhdry, the owners of Zaiqa Restaurant, cooking this small bird to perfect takes more expertise than chicken.

“Although, the recipes for battair karahi and battair roast are the same as chicken karahi and chicken roast, it takes more time to marinate and cook,” said Yasin Chaudhry.

“We marinate the meat for an entire night,” added his brother, Amnin.

The battair only weights between 35 and 50 grams but the meat is tougher. “Chicken karahi is ready in 15 to 20 minutes but battair karahi takes a whole hour,” said Yasin Chaudhry.

“I come here for the delicious battair roast. It has a very unique flavour and is also highly nutritious,” said a regular visitor to Zaiqa Restaurant, Sajid Mehmood.

Till a few years ago, quail meat was considered an exotic dish but quail farming is becoming increasingly popular with Lahore being the main hub.

“Battair meat and battair eggs are high in nutritious value and are considered to be super-healing foods as they help increase hemoglobin levels in the blood and can cure anemia,” said Yasin Chaudhry.

He added that they can also cure stomach ulcers and other gastric problems. “The demand for quail meat is increasing day by day,” said Amnin Chauhdry.

“Battair farming is a highly profitable business which is easy to operate as one can keep 1,000 birds in 100 square feet of land. These birds are ready for sale in one month,” added his brother, Yasin Chauhdry.

Published in Dawn March 2nd , 2015

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