It's been a while since Adam Gilchrist hung up his gloves but his love for butter chicken keeps his India tours going
Blame his many seasons with Kings XI Punjab, but Gilchrist loves butter chicken, and Chef Saransh Goila
Incidentally in a week when a film starring Brett Lee is playing at multiplexes in the city, his former teammate from the golden era is here in person. On Wednesday afternoon, as Team Australia were getting whitewashed 3-nil in the tests against Sri Lanka, their ex-captain and GOAT wicket-keeper Adam Gilchrist was busy savouring smoked butter chicken at an event at The Hive in Khar.
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Blame his many seasons with Kings XI Punjab, but Gilchrist loves butter chicken, and Chef Saransh Goila
It's been over eight years since Gilly hung up his gloves — three since his last IPL appearance, but his trips to India have continued. And, if his disarming smile in front of his trademark protruding ears is to be believed, he's going to keep coming back. Having been wowed by the fare cooked by Chef Saransh Goila of the 'Goila Butter Chicken' fame, Gilly sat with us to discuss food, drink and more:
Q. Not so long ago, cricketers touring from Down Under would dread Indian food. Clearly, times have changed.
A. I know, they used to be psyched out! Many of the boys had concerns about spicy food, but India has changed so much in the years I've been coming here. Now they get choices of Italian, Chinese etc. at the hotels and moreover after the IPL, we've started spending much time here, there are no excuses. Food was never an issue with me though. I was the only one who would put on weight while others lost it!
Q. What's been your best meal here, and the worst one?
A. I've spent so much time here, first with the Deccan Chargers in Hyderabad and then with Kings XI in Punjab, that I've had several memorable meals. But worst? (thinks) Um, I've not really embraced the breakfasts here, I don't think India has a breakfast culture… so I've stuck to my bacon and cereal.
Q. What's on the Gilchrists' menu on a regular day in Perth, and who cooks it?
A. Oh, my wife does. We are all big on seafood, especially in the summers. We also like our beef, and the kids love Mexican. Indian food is regular too — we love butter chicken, Mel does a really good dal. When we have curry nights back home, we use all our condiments, chutneys, make raita... the whole lot.
Q. Does being famous allow you quiet dinners at restaurants or drinks with buddies?
A. Oh, surely. We go out often and there's always people who'd smile and wave but it's nothing like India where there's a tendency among fans to really come up to you and show their passion! It's so demanding for the cricketers here... their public lives can get pretty intense.
Q. What is it with you Aussies pouring drinks over every World Cup trophy that you win?
A. (laughs) Gets pretty crazy after big wins, doesn't it? Well I was part of many such celebrations but to be honest I was always for drinking the champagne than pouring it! I would also mind the boys pouring that stuff on my head because it would soak my baggy green (term for Australia's test cap)… you don't want one of your most cherished material possessions to be ruined! (pauses) But I guess as we all grew older and matured, our celebrations went from change rooms to nice restaurants and bars.
Q. Have you picked up cooking skills after retirement? How's life in the slow lane?
A. I'm more of a consumer than a provider! Look, Mel is the better cook so I just help out with supermarket trips, my cooking skills are strictly to survive and at best, for my kids to survive. I keep busy, I'm involved heavily as an investor in a business that grows and exports sandalwood timber and oil. We have plantationsin Australia, where the climate is similar to that in Bangalore.
Q. Parting advice to any team touring India?
A. Hotter the better… chilli can kill any bug!
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