Hot on the heels after winning the South Wales Echo Indian Restaurant of the Year Award, a couple of the recipes from our special 501 game menu were recently featured in the SW Echo.

Succulent pheasant at Purple Poppadom

Succulent pheasant at Purple Poppadom


Chef George explained to South Wales Echo’s Jenny Longhurst that the inspiration behind his Indian style game dishes dates back 10 years ago when he and Chef Siddarth cooked game for royal princes in Rajasthan 10 years ago.

Anand George told Jenny: “We worked in a luxury hotel surrounded by forests, They used to hunt a lot and game has always been a part of the Indian cuisine in that area, although it was mainly eaten by royalty.   Some of those dishes have been our inspiration for the game we’re serving here.”

Both Chef George and Chef Siddarth spent weeks trying different spices and various blends to get the pheasant and wild boar just right and created the perfect cauliflower puree as an accompaniment.

Follow our recipes and create these wonderful dishes at home.


Pheasant Supreme

Serves four


  • 4 skinless fillets pheasant
  • 6g green chilli finely chopped
  • 10g ginger finely chopped
  • 6g garlic finely chopped
  • 6g black peppercorn crushed
  • 5g salt
  • 5g fresh coriander leaves finely chopped
  • 10g ginger garlic paste
  • 50ml oil



1. Mix all ingredients together except oil and marinate the pheasant for one hour.

2. Heat oil in a pan and cook the pheasant for two minutes on each side.

3. Rest in the pan for a further minute and then serve with the cauliflower puree below.


Cauliflower Puree

Serves four


  • 450g cauliflower florets chopped
  • 110g leeks chopped
  • 100g onions chopped
  • 70g celery chopped
  • 5g ginger chopped
  • 3g green chilli chopped
  • 5g garlic chopped
  • 2g fennel seeds
  • 75g butter
  • 500ml chicken stock
  • 500ml whole milk
  • 10g salt
  • 300ml water



1. Heat a saucepan, add butter and allow to melt.

2. Add onions, celery, leeks, garlic, chilli and ginger and saute for two minutes.

3. Add cauliflower and sauté for three minutes without browning.

4. Add milk, stock, water and fennel seeds and mix well.

5. Bring to the boil then simmer for 10 minutes or until cauliflower is soft.

6. Blend until smooth.

7. Return to the boil then simmer until it reaches a puree consistency. Check seasoning.


Wild Boar

Serves four


  • 1kg wild boar cubed
  • 600g onions sliced
  • 10g coriander powder
  • 4g turmeric
  • 2g black peppercorns crushed
  • 4g garam masala
  • 3 cloves
  • 2.5cms piece of cinnamon
  • 2 bay leaves
  • 100g fresh tomatoes chopped
  • 30g tomato puree
  • 30g ginger garlic paste
  • 10g salt
  • 50ml oil
  • 5g curry leaves
  • 200ml water

For the fine paste:

  • 40g cashew nuts lightly fried
  • 10g green chilli
  • 15g black peppercorns
  • 100ml water



1. Blend all fine paste ingredients together.

2. Heat oil in a thick bottomed pan, add cloves, cinnamon and bay leaves and cook for a few minutes without browning.

3. Add onions and saute for five minutes, then add ginger, garlic paste and cook for a further five minutes.

4. Lower heat, add garam masala, coriander, turmeric, curry leaves and peppercorns and stir fry for a few minutes.

5. Add tomatoes, tomato puree and boar and mix well. Sear boar with the spices for 10 minutes then add water. Bring to the boil, cover and simmer for one hour, stirring from time to time.

6. When the boar is three quarters cooked add the fine paste and cook for 15 minutes stirring constantly.

7. Check seasoning and serve hot with steamed rice or Indian bread.

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