Sports News

The sports wrap: Gujarat gain slight edge over Mumbai in Ranji Trophy final, and other top stories

Lodha panel asks BCCI state units to give written assurances that cricket will not be affected, Delhi Sultans bow out of Pro Wrestling League

The big story: Parthiv Patel leads Gujarat’s surge

Gujarat reached 291/6 against Mumbai at the end of day two of the Ranji Trophy final with a handy lead of 63. Mumbai’s bowlers were frustrated by Parthiv Patel (90) and Manprit Juneja’s (77) timely efforts after getting rid of in-form openers Samit Gohel and Priyank Panchal.

While Abhishek Nayar proved a handy customer with his medium-pacers with three crucial wickets, Shardul Thakur, Balwinder Sandhu and spinner Vijay Gohil struggled for long spells. Patel and Juneja brought up 108 for the fourth wicket. The defending champions were sloppy on the field too, dropping a couple of catches.

Other top stories


  • After recently being appointed as the Indian skipper in all three formats of the game, Virat Kohli called the experience “surreal” and added that there are multiple ways to chart out success.
  • The Supreme Court appointed Lodha Committee instructed Board of Control for Cricket in India CEO Rahul Johri to get written assurances from all state units hosting matches that cricket will no way be affected.
  • Indian spin ace Ravichandran Ashwin opined that despite stepping down, MS Dhoni’s will hold the key as a communicator as a seasoned campaigner in the camp.
  • Yuvraj Singh’s father, former cricketer Yograj Singh, once again lashed out at Dhoni, stating that the 35-year-old made a comeback in the Indian team because of the latter stepping down as captain.
  • Dhoni continued to earn rich praise from his teammates with swashbuckling batsman Rohit Sharma observing his switch from a middle-order batsman to opener a career-changing decision.
  • India’s fitness trainer Shankar Basu has taken a break from the national team and has been replaced by Pune-based Anand Date.


  • Manchester City have been charged by the Football Association with breaching its anti-doping procedures, the governing body said on Wednesday.
  • Mexico and USA have emerged as frontrunners to host the 2026 World Cup, where, for the first time, 48 teams will take part. Canada are also in the running for submitting a bid.
  • Former Manchester City and Fiorentina forward Stefan Jovetic has moved to Spanish side Sevilla on loan and will play out the rest of the season there.
  • The agent of AS Roma defender Kostas Manolas revealed that the Italian giants had rejected a 40 million euro bid from English Premier League top dog Arsenal in the summer.
  • Fresh from winning the FIFA World Player of the year award, Real Madrid star Cristiano Ronaldo ruled out coaching from his future plans once he hangs up his boots.


  • Leander Paes and his new partner, Brazilian Andre Sa ousted top seeds Treat Huey and Max Mirnyi 7-6(3), 6-3 in the ASB Classic in Auckland on Wednesday, PTI reported.   
  • Yuki Bhambri breezed through to the second round of the Australian Open qualifiers after beating American Stefan Kozlov 6-1, 6-4 in Melbourne on Wednesday.
  • The Indo-Czech duo of Sania Mirza Barbora Strycova entered the semi-finals of the Apia International in Sydney after defeating Madison Brengle and Anastasia Rodionova 6-3, 6-4 on Wednesday.  


  • Chennai Smashers defeated Awadhe Warriors 4-3 in a Premier Badminton League on Wednesday. 


  • Grandmaster Murali Karthikeyan defeated compatriot KS Raghunandan in the fourth round of 15th Parsvnath Delhi International Open Chess tournament.


  • Delhi Sultans’ campaign in the second season of Pro Wrestling League ended as they slumped to their third consecutive defeat, losing 2-5 to Haryana Hammers. 


  • Tamil Nadu beat Gujarat 86-43 in the men’s competition of the 67th Senior National Basketball Championship on Wednesday.  
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Young Indians now like their traditional food with a twist

Indian food with international influences is here to stay.

With twenty-nine states and over 50 ethnic groups, India’s diversity is mind-boggling to most foreigners. This diversity manifests itself across areas from clothing to art and especially to food. With globalisation, growth of international travel and availability of international ingredients, the culinary diversity of India has become progressively richer.

New trends in food are continuously introduced to the Indian palate and are mainly driven by the demands of generation Y. Take the example of schezwan idlis and dosas. These traditional South Indian snacks have been completely transformed by simply adding schezwan sauce to them – creating a dish that is distinctly Indian, but with an international twist. We also have the traditional thepla transformed into thepla tacos – combining the culinary flavours of India and Mexico! And cous cous and quinoa upma – where niche global ingredients are being used to recreate a beloved local dish. Millennials want a true fusion of foreign flavours and ingredients with Indian dishes to create something both Indian and international.

So, what is driving these changes? Is it just the growing need for versatility in the culinary experiences of millennials? Or is it greater exposure to varied cultures and their food habits? It’s a mix of both. Research points to the rising trend to seek out new cuisines that are not only healthy, but are also different and inspired by international flavours.

The global food trend of ‘deconstruction’ where a food item is broken down into its component flavours and then reconstructed using completely different ingredients is also catching on for Indian food. Restaurants like Masala Library (Mumbai), Farzi Café (Delhi, Mumbai and Bengaluru) and Pink Poppadum (Bengaluru) are pushing the boundaries of what traditional Indian food means. Things like a kulcha pizza, dal chaawal cutlet and chutney foam are no longer inconceivable. Food outlets that stock exotic ingredients and brands that sell traditional Indian packaged snacks in entirely new flavours are also becoming more common across cities.

When it comes to the flavours themselves, some have been embraced more than others. Schezwan sauce, as we’ve mentioned, is now so popular that it is sometimes even served with traditional chakna at Indian bars. Our fascination with the spicy red sauce is however slowly being challenged by other flavours. Wasabi introduced to Indian foodies in Japanese restaurants has become a hit among spice loving Indians with its unique kick. Peri Peri, known both for its heat and tanginess, on the other hand was popularised by the famous UK chain Nandos. And finally, there is the barbeque flavour – the condiment has been a big part of India’s love for American fast food.

Another Indian snack that has been infused with international flavours is the beloved aloo bhujia. While the traditional gram-flour bhujia was first produced in 1877 in the princely state of Bikaner in Rajasthan, aloo bhujia came into existence once manufacturers started experimenting with different flavours. Future Consumer Limited’s leading food brand Tasty Treat continues to experiment with the standard aloo bhujia to cater to the evolving consumer tastes. Keeping the popularity of international flavours in mind, Tasty Treat’s has come up with a range of Firangi Bhujia, an infusion of traditional aloo bhujia with four of the most craved international flavours – Wasabi, Peri Peri, Barbeque and Schezwan.

Tasty Treat’s range of Firangi Bhujia has increased the versatility of the traditional aloo bhujia. Many foodies are already trying out different ways to use it as a condiment to give their favourite dish an extra kick. Archana’s Kitchen recommends pairing the schezwan flavoured Firangi Bhujia with manchow soup to add some crunch. Kalyan Karmakar sprinkled the peri peri flavoured Firangi Bhujia over freshly made poha to give a unique taste to a regular breakfast item. Many others have picked a favourite amongst the four flavours, some admiring the smoky flavour of barbeque Firangi Bhujia and some enjoying the fiery taste of the peri peri flavour.

Be it the kick of wasabi in the crunch of bhujia, a bhujia sandwich with peri peri zing, maska pav spiced with schezwan bhujia or barbeque bhujia with a refreshing cold beverage - the new range of Firangi Bhujia manages to balance the novelty of exotic flavours with the familiarity of tradition. To try out Tasty Treat’s Firangi Bhujia, find a store near you.


This article was produced by the Scroll marketing team on behalf of Tasty Treat and not by the Scroll editorial team.