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Mufat ka Murgh ( Free Chicken )


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http://beta.mid-day.com/image/image_gallery?img_id=813141 a> Sami's digging deep, there.. kaneria seems to be stuffing food in his pocket as well...Ha ha :haha: Pak team cries fowl Author: Sanchita Sen Date: 10 Dec 2007 Shoaib Akhtar enjoys Tamarind’s Hyderabadi chicken, while Shoaib Malik and Younis Khan favour its chicken pasta and low fat gajar ka halwa image_gallery?img_id=813141Let’s party: The Pakistan team enjoys their dinner at Tamarind in Koramangala yesterday There was a buzz at Tamarind, a multi-cuisine restaurant in Koramangala, last night. The chef, Majrul Ali, and his team sacrificed their weekly holiday to rustle up chicken pasta and Hyderbadi chicken for some very special guests — a few members of the Pakistan cricket team. Tamarind has been catering complimentary meals to the Pak team during the third and final Test match, but last night the chef’s team got to actually see Mohammad Sami, Kamran Akmal, Danish Kaneria and Yasir Hameed when they trooped in for dinner. “The Pakistan cricketers have been sending their compliments about the food, so we invited them to the restaurant. Though Monday is a weekly off for most of our staff, nobody wanted to stay away. They wanted to be a part of the special evening,” said Praveen, Kumar, managing director, Tamarind. “The team loves non-vegetarian food,” said Irfan, restaurant manager. “Shoaib Akhtar’s favourites are chicken pasta, tandoori chicken and Hyderabadi chicken while Younus Khan and Shoaib Malik enjoy our low fat desserts and chicken pasta,” he added. Calorie watch The cricketers, he said, followed a diet plan. “We were informed that they eat very light food during the match. Mostly, it’s only chicken pasta. They avoid sugar and oil, so we have been making desserts such as low fat gajar ka halwa and gulab jamun. For dinner here, they will order a la carte. The chef will cater to special requests, if any,” said Irfan, restaurant manager. “Even if they offer to pay the bill, we will not accept money from them. It’s an honour to extend an invitation to the team,” Praveen Kumar, the restaurant’s managing director, said
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