Any suggestions for Indian versions of partridge?

I've recently stumbled upon some frozen partridges in the local supermarket: they're imported from the UK. They're farmed, I'm sure (we have beautiful red-legged partridges here, but my kids won't let me kill them; probably very gamey).

I adapted a salad recipe by the French Swiss chef Fredy Girardet to make a hot dish with lardons, c?pes, endives and partridge: yummy.

There's one other partridge dish in the Girardet book, one in a Floyd book, and several in Elizabeth David's French Regional Cookery. But nothing Indian that I can find.

Any suggestions?

Partridge is known in India, I think it is called teetar, something like that. It was hunted, like many 'game' birds, and recipes do exist, although I haven't any to hand, at the moment.

Yes, partridge is known in India, it is indeed called Teetar and people do make tandoori partridge and curries with it. A friend of mine here gets it sometimes, she makes it as chicken curry. In oven, it takes about 30 minutes to roast whole, tandoori.

OK, thanks, both. I've never attempted tandoori anything before, but I'm going to give this a go.

Phil

I was looking in the bookshop at the inevitable Gordon Ramsay Cookbook to accompany his TV series (great 'photos.)

He did make what seemed a logical comment that as the average domestic oven will never reach the intense heat of a tandoor a more authentic result is more likely to be achieved by using smaller marinated birds such as partridge and quail with the meat less likely to dry out compared to the longer cooking time required for larger poultry.