Combining a Lucknow dish of badal jaam (aubergine in a spiced tomato sauce) and venison marinated in spices and vinegar (a technique from Rajasthan), this cross-pollination of regional Indian flavours and techniques results in a beautiful plate of food that's smoky, hot and fresh all at the same time.
See the full recipe here: https://www.greatbritishchefs.com/recipes/venison-badal-jaam-recipe

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