South Asians love their quail, which is generally brought home by hunters. I know that when the men in our family returned from their winter shoots, what I most looked forward to eating were not the larger creatures, the deer and the geese, but the smaller ones, the duck, partridge, and quail. Here is a quick, stir-fried (bhuna implies stirring and browning) version of a dish I had in Lahore, Pakistan. This recipe may be easily doubled. Use a very large frying pan if you do so. When eating quail—and you have to use your fingers—it is hard to think of any other food, even though rice, vegetables, other meats, and legumes are nearly always part of the meal.
Crispy. Golden. Fluffy. Bubbe would approve.
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