what is the indian cricket players fvoriate food?
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Sachin/Agarkar        --  Vada Paav\nYuvi/Bhajji          ----  Chicken\nRahul/Venu/Kumble    ----  Dosa / Idly\nSehwag/Kaif/RP/Raina - Daal Roti\nDhoni-------------????\nPathan------------????
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Simply write & post:\n\nKapil Dev (The Cricketer)\nChandigarh (Haryana)\n\nBesides that you can post his restaurent: "Sixer" in Chandigarh
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Seafood, mostly. You would think from their namje that they would eat clowns, b ut they don't. Clowns taste funny.
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Rahul Dravid\nVirendra Sehwag\nYuvraj Singh\nMohammad Kaif\nMS Dhoni\nIrfan Pathan\nRP Singh\nMunaf Patel\nRobin Uthappa
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All footballers follow a strict diet and have their own personal (club hired) nutritionists I don't know the diet but it will be complex. If it helps i reckon on matchdays he will eat some bananas and a dish of Pasta about 2 hours before the kick-off
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There are a number of exciting players around, but the few that could have a big impact, especially with the smaller grounds in the Caribbean, are:\n\nYuvraj Singh, Suresh Raina (as a young prospect), Kevin Pietersen, Chris Gayle, Afridi.\n\nIn terms of bowlers & all rounders, expect Murali, Dwayne Bravo and Andrew Symonds to play big parts for their teams.\n\nWe could all say Lara, Tendulkar & Ponting, but it would be great to see some of these other players performing.
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Googly/Doosra for Spin Bowler\nReverse swing for a fast/pace bowler
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RAINA...\n\nSHOOTS THE STUMPS ACCURATELY.\n\nFIRLDS AS LIGHTNING.\n\nFINISHES THE INNINGS IN A HANDSOME NOTE\n\nCHASES THE TOTAL WITH COOL HEAD.\n\nCAN BOWL A BIT USEFULLY.\n\nA RARE SURPRISE INCLUSION IN TEAM INDIA.
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Bowler was:\n\nTilak Raj\nIndia\nMajor teams Baroda\nBatting style Left-hand bat\nBowling style Slow left-arm orthodox
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♡Take a look at what this site says:\nhttp://www.vrg.org/nutshell/ballpark.htm \n----> Dodger Stadium, Los Angeles Dodgers \n"It is impressive that Dodger Stadium offers Gardenburgers, vegetarian lasagna, pasta, vegetarian pizza, and a salad bar. Also offered are popcorn, Cracker Jacks, bread-sticks, peanuts, potato chips, soft pretzels, nachos, ice cream, pizza, yogurt, and spicy peanuts. The French fries are fried in vegetable oil apart from any meat products. (Food service Provider: ARAMARK)" Hope this helps! Have a great time at the game! (*^o^*) You can choose something that you might think is better for you or just enjoy a hot dog with everyone else and have fun at the game. ～I personally love the hot dogs!\nCheck this site under "Concessions"\nhttp://losangeles.dodgers.mlb.com/NASApp/mlb/la/ballpark/ballpark_guide.jsp
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Vikash Dhorasoo(France) is of Indian origin. His parents  are from Mauritius, but migrated to France. \n\nMichael Chopra (Newcastle), tough not playing for England, is of Indian origin. There's your guy with an Indian origin in a major football team\n\nThere was an Indian linesman at the previous world cup. Had a pretty good tournament as well.
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Lol.You sure will get good answers there Scoot and loads of them as well.\nMy favourite team is India and favourite players are as follows:\n1)Sachin Tendulkar\n2)Jacques Kallis\n3)Ricky Ponting\n4)Irfan Pathan\n\nHope that helps.Have a nice day.Cha.
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Eat foods high in carbohydrates before the game.  When I played baseball in high school, we'd have pasta before home games and take a box of saltine crackers on the bus to away games.  Also drink plenty of energy drinks (gatorade, powerade, etc) and water.
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It is definitely the abundant use of spices in Indo Pak food - but also some people fromt he Indian subcontinent (I am Indian) normally wear the same clothes for cooking and going out - as you know clothes and hair readily absorb all kinds of smell. \n\nVery often if you stant next to such a person, you will be able to figure out what that person cooked that day (and maybe get invited for dinner!)\n\nA good suggestion would be to do what I do - keep a few sets of clothes asie for such chores, use a shower cap for your hair and cook before you shower.\n\nSpitting is done only if they are chewing tobacco leaves  or 'paan' - swallowing the juice of tobacco leaves is quite heady and may cause dizziness. Don't know any other reason for spitting.....
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CRICKET..WHEN INDIA WINS..\nTENNIS..WHEN WTF PLAYER JUMPING AND SMASHING THE BALL..\nWWE..WHEN THE FEMALE WRESTLERS CLASH.\n\nALL OF THEM ATTRACTIVE.PASSIONABLE.\nENTHUSIASTIC.
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Pasta and bananas.  No less than one hour before game time.  No heavy fats or dairy.
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Adas Polo\n\n3 cups (305g) basmati rice\n8–10 cups (1.9–2.4L) water\n1 1/2 cup (345g) lentils\n8 cups (1.9L) water\n4 Tbsp (60mL) oil\n2 tsp (12g) salt (sea salt if on a corn-free diet*)\n1/4 tsp (1g) saffron\n2 onions, thinly sliced\n2 cloves of garlic, chopped\n3 Tbsp (45mL) oil\n1 cup (150g) raisins\n1/2 tsp (1g) cinnamon\n1/2 tsp (1g) turmeric\n1/2 tsp (1g) cumin\n1/2 tsp (3g) salt\n1/4 tsp (1g) pepper\n\nWash lentils thoroughly; add water to a medium-sized pot and boil uncovered on medium-high for 10–15 minutes or until done (don’t overcook). Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.\n\nWash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice for about 10 to 15 minutes or until slightly soft. Drain rice in a large colander and rinse with warm water.\n\nSelect a large heavy-bottom pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot. Shape the rice/lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.\n\nSlice the onions thinly and lightly brown (carmelize) over low heat with oil. Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.\n\n* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.\n\nRecipe by Omid Roustaei\n\nNutrition Facts\nCalories: 520\nTotal Fat: 14g (Saturated Fat 2g)\nCholesterol: 0mg\nSodium: 250mg\nTotal Carbohydrate: 87g (Dietary Fiber 16g, Sugars 17g)\nProtein: 15g\n(Analyzed for 8 servings)\n\nBarley Beef Supper\n\n3/4 pounds (340g) extra lean ground beef, uncooked\n1/2 cup (90g) onion, chopped\n1/2 cup (75g) celery, chopped\n1/2 cup (75g) green pepper, chopped\n1 tsp (1g) marjoram\n1 tsp (5mL) Worcestershire Sauce\n2 cups (425g) canned tomatoes, (one 15-ounce can) broken up with a fork\n2 cups (480mL) water\n1 cup (180g) barley, uncooked\n\nSauté meat, onions, celery, and green pepper in a large nonstick skillet.\n\nStir in all the remaining ingredients and bring to a boil.\n\nCover and reduce heat to simmer. Cook for about 1 hour, until most of the liquid is absorbed. It should be moist, but not runny.\n\nNutrition Facts\nCalories: 401\nTotal Fat: 16g\n% Calories from fat: 34%\nProtein: 23g\nCarbohydrate: 43g\nCholesterol: 59mg\nSodium: 270mg\n\nCran-Apple Crisp\n\n3 cups (525g) cranberries, fresh or frozen, coarsley chopped\n3 cups (400g) apples, unpeeled, cored & thinly sliced\n1/2 cup (100g) sugar, white\n1 tsp (2g) cinnamon\n1 Tbsp (15mL) lemon juice\n1 Tbsp (8g) flour\n3 Tbsp (30g) brown sugar, packed\n3 Tbsp (25g) flour, unbleached\n3/4 cup (65g) rolled oats, regular or quick\n3 Tbsp (40g) margarine, melted\n\nPreheat oven to 375°F (190°C).\n\nIn a large bowl, combine cranberries, apples, sugar, cinnamon, lemon juice and 1 Tbsp (8g) flour. Transfer mixture to 9-inch (20cm) square or oval baking dish that has been sprayed with vegetable oil spray.\n\nIn a small bowl, combine topping ingredients. Mix throughly with a fork. Sprinkle over fruit mixture.\n\nBake 40 minutes or until top is lightly browned and apples are tender when pierced with a fork.\n\nNutrition Facts\nCalories: 256\nTotal Fat: 7g\n% Calories from fat: 22%\nProtein: 3g\nCarbohydrate: 49g\nCholesterol: 0mg\nSodium: 71mg