Mahendra Singh Dhoni may be struggling for form in the ongoing Indian Premier League season but his former Chennai Super Kings teammate Suresh Raina said on Thursday that he was “disappointed” in the manner his skipper was treated by the Pune franchise.
“I was disappointed. He has done so well for the country as well as for the IPL teams. He should be respected every time. It’s about not me saying, it’s the world saying,” said Raina during an interview.
Dhoni has scored 61 runs in five games with a strike-rate of 87 but Raina heaped praise on his CSK captain. “Having shared the dressing room with him [for India and CSK], you know what goes through when one faces hardships,” said Raina. “He [Dhoni] should be respected as a player. In any profession, be it as a player or a journalist, you need to be respected. Even a player, however short his career span may be, wants to earn respect.”
But the Gujarat Lions skipper felt that the criticism did not really affect Dhoni the player. “I don’t think. He’s back among runs. Hope he will do well better after two-three matches. We have only played five matches. After sometime the picture will be clear. He should bat up the order and bat long. He’s a world class finisher,” said Raina.
Raina, however, misses his time with Chennai Super Kings. “The time I spent with Chennai Super Kings will always remain special. We have won so many trophies, be it IPL or Champions League T20. When I was very young, it gave me a great learning opportunity by being among all the legends,” said Raina.
Shifting the focus to Champions trophy, Raina backed Virat Kohli’s Indian team to retain the crown won in 2013. “Kohli has done really well in that department [passion and intensity]. I feel he will lift the Champions Trophy for India this time. He knows how to channelise his emotion into aggression,” Raina said. “Everyone supports him on the field. All the players like to play that way. If he starts scoring runs, I don’t think anyone can stop him from winning the Champions Trophy. He has done well in Test and one-day cricket. Now it’s time to go to England and do what MS did in ODIs [in 2013],” he added.
With Gujarat Lions struggling in the IPL this season, Raina said, “This time, we made some mistakes and we are not able to get our combination right. Bravo has been out; Jadeja could not play first two matches. It’s a matter of posting one big win.”
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.