Australians fail to sample culinary delights of Punjab
Eating out in Punjab, one would expect to go the whole hog. Butter chicken, dal makhani and greasy paranthas, washed down with a Patiala peg or two. Sadly, none of that is on the Aussie cricketer's plate. Navleen Lakhi reports.india Updated: Mar 15, 2013 02:20 IST
Eating out in Punjab, one would expect to go the whole hog. Butter chicken, dal makhani and greasy paranthas, washed down with a Patiala peg or two.
Sadly, none of that is on the Aussie cricketer's plate.
In town for the third Test, the visitors are strictly abiding by Cricket Australia's (CA) guidelines, which forbid them from consuming fatty and sugary foods. And helping them do so is the hotel that is hosting them.
“We received the guidelines well before the visitors checked in (on March 7),” says Pallav Singhal, Executive Chef, JW Marriott.
“So, apart from fried items such as samosas, desserts, both Indian and continental, are off the menu.”
It isn't just Punjabi specialties that have been given the cold shoulder — even perennial favourites such as sweet and sour pork, fruits and freshly squeezed juices are banned.
So what exactly is on the menu? “Baked fish with mushroom and pokchoy,” informs Singhal, before rattling off the “accepted list”: South Indian dishes such as idli, dosa, uttapam, Italian, Chinese and Thai, and, of course, lamb, chicken, pork, beef and fish.
So anything goes as long as it is not oily or sugary.
Of course, all that is on paper. For rebels without a pause — and there's ample evidence already of the Baggy Greens being so — there's always a way to bend the rules.
“But the squad is quite disciplined — they're not ordering anything that's not permissible,” said Singhal.
Wonder if that was the case before the “line in the sand” was drawn.