IPL 10

‘It’s nice when the opposition scores big’: Mumbai Indians’ Jos Buttler thrives on the chase

The Englishman smashed a 37-ball 77 to help his team chase a seemingly daunting 199-run target with ease.

Explosive England wicketkeeper-batsman had not set the Indian Premier League stage alight in the first two weeks of the tournament’s 10th season, but that was all to change on Thursday when he smashed a 37-ball 77 to help Mumbai Indians chase a seemingly daunting 199-run target with ease. Mumbai made a mockery of the target set by Kings XI Punjab, achieving it with more than four overs left.

Prior to this match, Buttler had got starts this season – three scores of over 25 – but never managed to convert. Faced with a big total, the 26-year-old was off from the word go, whacking Sandeep Sharma for six over mid-wicket in the first over of the chase. Buttler said he was relieved he finally came good for his team in their sixth match of the season.

“I have found good form so far in the tournament, but hadn’t really kicked on and made a big contribution,” he told iplt20.com. “So [I’m] delighted today to really go on and make that good score. It was a fantastic wicket, a small ground and so I’m delighted to go on. It was great fun out there.”

Asked to talk about his approach to chasing big totals, Buttler said, “It was very close actually to my natural way of batting. It is nice actually when the opposition scores big, [because] you know you have only one way to take the game on. Today, from the outset, I was really looking to play my shots and kick on so that’s a very natural way of batting – see ball, hit ball.”

Buttler was also all praise for his opening partner Parthiv Patel (37 off 18 balls), with whom he put on Mumbai’s highest partnership for the first wicket this season – 81 runs. “We both played our natural games,” Buttler said. “We complement each other well. He is a short left-hander, he looks to sit back and play square of the wicket and complements me with a different style at the other end. It is great fun to bat with a very calm guy. It is great that we managed to put a big partnership.”

Mumbai Indians did not lose their calm throughout the game, even when Punjab were batting and smacking their bowlers all around the park, Buttler said. KXIP opening batsman Hashim Amla struck his first century of the IPL (104 off 60 balls) to take his team to 198/4, but Buttler said Mumbai always knew that a target of 200 was within their reach because the wicket was great for batting.

“We knew that 200 was very much within our reach,” he said. “I think even when things were going, that is the ball was going past [our fielders] when we were bowling, we were actually staying calm because we knew that we can do that to the opposition with the bat as well.”

After the blistering start that the openers provided, Buttler said Mumbai aimed to cross the line with overs in hand in a bid to boost their net run-rate, which could prove crucial in getting them through to the playoffs.

“After the start that we got, we obviously got to a manageable task to score from there on,” he said. “We probably needed eight runs per over for [the remaining] 14 or 15 overs.We knew that we could keep going because we had lots of batters to come.So we thought [net] run-rate does come into it at some point in the tournament, and tonight to really kick on and try and win the game in less than 20 overs was really important.”

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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.

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