IPL 10

Kings XI have to win nearly all remaining matches to qualify: Hashim Amla after 4th straight defeat

The South Africa batsman struck his maiden IPL century in a losing cause against Mumbai Indians on Thursday.

South Africa batsman Hashim Amla’s maiden century in the Indian Premier League was the only silver lining in Kings XI Punjab’s embarrassing eight-wicket defeat to Mumbai Indians on Thursday. Amla scored 104 off just 60 balls to take his team to a formidable 198/4 in 20 overs, but the Mumbai Indians managed to chase it with more than four overs to spare.

The defeat was Punjab’s fourth straight one after their two opening wins. They now lie fifth in the table with four points from six games, but are four points behind fourth-placed Delhi Daredevils, who have played a game less.

Addressing the media after the match, Amla said that his team still has a chance of making it to the play-offs. “Of course, there is a chance,” he said. “Every team is within a chance of getting into the playoffs. We’re only halfway through the competition, so if we get on a good roll and get consecutive victories, a bit of momentum, you never know what could happen.”

Punjab have eight matches left in the round-robin stage of the league, and Amla said they would have to win nearly all of them to qualify. “I’m not sure what the equation is, but nevertheless we’ve got to play as attacking as we can,” he said. “I hope we get some victories before we fall too far behind.”

Punjab would have to reassess both their batting and bowling ahead of their next match against fellow strugglers Gujarat Lions on Sunday, Amla said. “It’s never nice to lose consecutive matches like we have, so hopefully we can go to the next venue and manage to get a victory,” he said. “We have to reassess as a batting and bowling unit, try and get better.”

According to Amla, Punjab lost the match on Thursday when Mumbai put on 82 runs in the Powerplay overs. “I think Mumbai played exceptionally well,” he said. “You see the way they batted, they came out all guns blazing and managed to score a lot of runs in the Powerplay. I think that was a crucial factor in them getting through as comfortably as they did.”

On his own form, Amla said he was “really glad to get some runs” after scores of 25, 19 and 0 in the three previous games. “It’s a good wicket to bat on as we saw, it’s a smallish field [in Indore], so I’m really glad to get some runs on the board,” he said. “When you’re batting, most of the times you’ve got to do what the team needs. But when it comes to a good track like this, in certain stages of the game you’ve got to swing from the hip as they say and hopefully make a connection. On a smallish ground like this, you get good value for your shots.”

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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.