If you have given up your favourite chicken tandoori, chicken masala, tikkas and kebabs to stay fit, then you should reassess your sacrifice and have a look at the Australian team’s ‘Dietary Requirements’ sent by Cricket Australia to BCCI, the World T20 hosts .
It seems the fittest team in the cricketing world is passionately in love with Indian food and this is not just limited to non-vegetarian fare. Dal, raita, roti and chutney are also in their dining list.
“The Australian team will require a hot meal at the ground prior to all matches. This hot meal must include chicken tikka, chicken tandoori, lamb tandoori, chicken or lamb masala, chicken or lamb pulao, biryani or kebabs, lamb, chicken, seafood or vegetarian tava (stir fired and braised) curry (no cream sauce please), naan and roti. Also accompaniments: chutney, raita and dal,” says Michelle Cort, Cricket Australia’s lead sports performance dietitian, in an e-mail to BCCI.
Though there is no specific demand mentioned in the mail, it made clear that all meat (other than the pork) must be ‘Halal’ .
“Australians are crazy about Indian food. Though they are told to stay away from butter or creamy food, some of the players love to have extra butter and chat masala on their tandoori chicken and kebabs. Chicken leg and chest pieces are quite popular in the Australian dressing room, ” said a former BCCI liaison officer, who accompanied the Australian team on their last tour of India.
“The Australian team will also require chicken tikka with naan bread or chicken skewers with naan bread to be served in the innings break,” informed Michelle Cort’s mail.
There is a special requirement for young leg-spinner Adam Zampa who is vegetarian. CA wants vegetable curry with rice or roast vegetables or dal and vegetables for him. They have requested that this food must be labeled ‘Zampa’.
“The Australian team staff will carry a food thermometer with them to ensure foods are at the required temperature before consumption,” Cort’s mail mentions further.
According to the mail, while cooking food, the minimal internal temperature should be 80oC and it must be sent out just before it is to be served to the players. The food must be maintained at a high temperature (above 65oC at all times) in a warming unit.
For the breakfast, Cort has asked for assorted sliced bread with jam, honey, low fat butter and fresh whole fruits — including apple, banana and seasonal fruits — fresh and soya milk, coffee and tea.
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