Another winter speciality of Gujranwala is Batair (Quails). Batair are slightly larger than chiray. Gujranwala has different taste of food as compared to different cities of Pakistan. Usually, Pakistani cuisines consist of chicken, beef, mutton or sea foods. But you can find dishes of small birds in Gujranwala only. Batair are also grilled and sometimes served as Karahi in winters. Naan and chapati go well with it.



  • 6-8 Batair (quail), cleaned and washed
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • Salt, to taste
  • 1/2 cup oil
  • 2 onions, sliced
  • 2 tomatoes, chopped
  • 2 green chilies, chopped
  • Fresh coriander leaves, chopped


  1. Clean the Batair and remove the feathers, head, and feet. Make small cuts on the surface of the meat.
  2. In a mixing bowl, mix together ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt to make a marinade.
  3. Apply the marinade all over the Batair and let it rest for at least 2-3 hours, or overnight for best results.
  4. In a cooking pot, heat oil on medium heat. Add sliced onions and cook until they turn golden brown.
  5. Add the marinated Batair to the pot and cook for 5-10 minutes on medium heat.
  6. Add chopped tomatoes, green chilies, and fresh coriander leaves to the pot. Mix well.
  7. Reduce the heat to low, cover the pot, and let the Batair cook for 30-40 minutes, or until it is fully cooked and tender.
  8. Remove the cover and cook for another 5-10 minutes until the sauce thickens and the Batair is well coated.
  9. Serve the Batair hot with naan bread or rice and your favorite chutneys. Enjoy the delicious and aromatic flavors of this traditional dish!

Where to Eat or Drink

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