Wood Pigeon with Mustard

Pigeons are eaten throughout the Indian subcontinent. This recipe, which Chef Brinder has devised at the Star of India, includes the use of mustard oil and mustard, hence the term Sarsonwala - made of mustard. The longer the pigeons are allowed to marinate, the more tender and flavoursome they become. If you can’t get pigeon, you could try this dish using quail.

You need to start this dish a day before to drain the yoghurt and marinate the birds.