Curry curse to cricketers

Press, 6 October 1987, Page 60

Curry curse to cricketers

NZPA-AP New Delhi A 10,000 km odyssey in Indian planes not known for punctuality, problems with language, impure drinking water and possible overdoses of spicy Indian curry are only some of the difficulties facing players at the World Cricket Cup championship starting on Thursday. To beat the Indian curry and the Pakistani “kababs” — roasted meat also liberally spiced — England’s team has brought a microwave oven. The Australians’ baggage includes a carton of water purifying tablets.

The Zimbabwe team has tinned goods, including baked beans and meat The eight-nation championship, the world's top cricketing event held every four years, opens on Thursday in the Pakistani city of Hyderabad and ends in the east Indian metropolis of Calcutta. Matches will be held in 24 cities — 10 in Pakistan and 14 in India, a vast country with 3.27 million square kilometres of land. Some of the West Indians, favourites of the Indian crowd, are taking crash courses in language

in order to communicate somewhat with this nation of 780 million people, who speak 16 official languages and hundreds of In an attempt to solve the language problem, a leading hotel chain where cricketers will stay has prepared a complex “World Cup Menu Card,” which is long on cricketing jargon but short on culinary explanations. “Sweepingsthe Ball” — a cricket stroke — is explained as “juicy mutton kofta in a rich tomato gravy, served with naan.” The cost, is 40 rupees

(5NZ4.66) for the mutton patty with flat Indian bread. The Indian kitchen's reputation for fiery foods has already given pause to many players. “It all depends how careful you are,” said the England captain Mike Gatting. “If you are,sensible In your eating and. avoid the curry, there should no problem. "We will use the microwave oven for cooking food during lunch breaks because some members are apprehensive of the food,” Gatting said.