The Telegraph
Monday , September 17 , 2012
Since 1st March, 1999
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From pitch to plate

- Savour gourmet delights this T20 World Cup

Take guard with the Yuvi Harfan Moula vegetable tandoori platter, play the middle overs with the Mahi Helicopter Chicken Ball Soup and then sit back with your Zaheer-e-Mutton Dahiwala or Bhajji Doosra Goli Kebab Masala for the final flourish — this T20 World Cup, cricket will be served on the plates of Jamshedpur.

Sakchi-based Hotel Dayal International, starting September 18, will organise “One World, One Sport”, a 20-day food festival, to celebrate the spirit of cricket and get the fans to root for an Indian victory.

Sources said the chefs — Vishnu Prasad, Abdul Kayuum and Sandip Kumar Dey — had put in good amount of research to come up with names of dishes related to the Indian players.

“This is our way of cheering for Team India. We know that cricket is one thing that unites this country,” said James Barnard, general manager of Dayal International.

The food, served under three main heads — Indian, Chinese and Tandoori — would be available on an a-la-crate basis, with the pocket pinch starting at Rs 90 and going up to a maximum of Rs 275.

So while, the Mahendra “Captain Cool” Singh Dhoni fans can dig into a chicken ball soup named after him, those rooting for dasher Virender Sehwag can try the Najafgarh Nawab’s Vegetable Sour Pepper Soup.

Virat Kohli fans can treat themselves to the Virat Dumdar Tandoori Non-Vegetarian Platter — an assortment of fish, chicken, mutton and prawn kebabs. The other starters on offer would be the Over the Boundary Lahori Tabanjan Fish, Boundary Spicy Chicken Balls and Powerplay Chilly Prawn.

The Chinese main course on the other hand will have dishes like the Googly Vegetable Ginger Wine Sauce or the Full Toss Hunan Chicken.

R. Ashwin and Suresh Raina will be served in the dessert section with Ashwin Sweet Mango Payasam and Raina Truffle Pudding.

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  • From pitch to plate