meat from older and wild pigeons is much tougher than squab, and requires a long period of stewing or roasting to tenderize. The consumption of squab probably stems from both the relative ease of catching birds which have not yet fledged, and that unfledged birds have more tender meat. Once a squab has fledged, its weight decreases significantly. Today, squab is part of the cuisine of many countries, including China, France, Egypt, the United States, Italy, Northern Africa, and several Asian countries. Typical dishes include breast of squab (sometimes as the French salmis), Egyptian Mahshi (stuffed with rice or Freekeh and herbs), Assamese pigeon curry and the Moroccan pastilla. In Spain and France, squab is also preserved as a confit. Demand for squab is increasing in Nigeria, despite being more expensive than beef, pork or chicken, as pigeons can quickly be raised to table weight and are easy to keep, providing diseases are controlled, as young pigeons are especially susceptible to disease. In the United States, squab is "increasingly a specialty item", as the larger and cheaper chicken has mostly displaced it. However, squab produced from specially raised utility pigeons continues to grace the menus of American haute cuisine restaurants such as Le Cirque and the French Laundry, and has enjoyed endorsements from some celebrity chefs. Accordingly, squab is often sold for much higher prices than other poultry, sometimes as high as eight USD per pound. In Indian cuisine, squab features prominently in the Northeast, such as in the Assamese cuisine. Pigeon is usually cooked as curry and is sometimes cooked with banana blossom. It is popular among both the tribal and non-tribal populations. Pigeon meat is associated with strength, and the pre-colonial Kamarupa Yatra also recommends it for health. Pigeon is sacrificed in some Hindu temples, especially in the Shakta tradition, such as in the Kamakhya temple in India, after which it can be eaten. A similar practice is followed in Nepal too. Pigeon curry is often reserved for special occasions. In Chinese cuisine, squab is a part of celebratory banquets for holidays such as Chinese New Year, usually served deep-fried. Cantonese-style pigeon is typically braised in soy sauce, rice wine and star anise then roasted with crispy skin and tender meat. Squabs are sold live in Chinese marketplaces to assure freshness, but they can also be dressed in two styles. "Chinese-style" (Buddhist slaughter) birds retain their head and