Indian cricket team will take a private chef to Australia this summer to avoid the likes of MS Dhoni and Virat Kohli becoming sick while in Australia.

Only mild curries such as butter chicken are on India’s list of nutritional requirements. An explicit instruction of “no spicy foods” is written in large, red letters on their list of food demands.

According to Indian management, there must be no spicy or fried foods provided to the cricketers. They also made it clear that due to the presence of large proportion of vegetarian cricketers, no beef or pork related products should be used in cooking or food preparation.

Menus that are requested on all venues during the match days are: Chicken, roast lamb, smoked salmon, low-fat cheese and snacks such as raw nuts, muffins, energy bars and cookies.

They have issued the caterers with a document that contains hygienic instructions, many of which are simply common sense. Those instructions are:

  1. Hot dishes must be served at more than 60 degrees Celsius, and cold food below five degrees Celsius
  2. The breakfast at the Test venues must feature scrambled and poached eggs, grilled mushrooms, baked beans, yoghurt and whole fruits.
  3. Lunch must include grilled chicken and fish, butter chicken (mild), steamed rice, subzi (dry vegetable curry) and steamed vegetables.
  4. Any foods that is not mentioned in the list must be approved by team management before they are provided to cricketers.
  5. Utensils must be sanitised in a dishwasher at high heat and must be dried before use, with air drying the best method.
  6. All staff must wash their hands thoroughly with warm, soapy water.
  7. All utensils should look clean and have no food or anything else visible.

India’s list isn’t as extensive as England’s list when they toured Australia last year as they wanted their dressing room to look like a Michelin Star restaurant for the Ashes. The English board demanded dishes such as piripiri breaded tofu with tomato salsa, a quinoa and cranberry breakfast bar, mungbean curry with spinach and pistachio and ginger biscotti.



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