Chefs are used to catering to huge banquets, finicky guests and even people with complex dietary restrictions. But catering to 35 athletes from different parts of the world, who run almost 10 miles in a 90-minute football game, is a new experience, said Rohit Tokhi, executive chef at Kempinski Ambience Hotel here.
The chef and his team have been given the responsibility of making sure that the Delhi Dynamos, the team representing Delhi in the Indian Super League (ISL) stay healthy and eat well, without missing out on the flavours they are used to eating.
Mr. Rohit said that when the chief nutritionist and manager for the Delhi Dynamos approached him, he was asked if he was ready for some ‘foodball’. He said he was asked to come up with a diet plan that would support the team’s rigorous training.
Footballers are disciplined eaters during the league days, practice days and game days, said Rohit. The best part, he added, is that they know what they want and are very specific about their needs. They eat together; they sit together and spend time together like a team — which includes the players, coach, manager, physio, nutritionist and doctors.
Listing the meal timings, Rohit offered a peek into the team’s eating habits. The team has breakfast before 8 a.m., after which they move to the practice venues. They are back at the hotel by 1 p.m. for lunch and return for a mid-day snack at 5 p.m. After dinner at 7 p.m., the day ends with a late night snack in the room.
According to Rohit, one interesting thing he learnt while planning the menu was that football is a global game. Studying the requirements and demands from the team’s nutritionist, the chef realised that footballers eat global. The players eat a low-sodium, low-spice, low-fat, high-protein, and high-carbohydrate and high-fibre diet. Sugar is a strict no-no, unless it is natural.
For breakfast the team has cereals, especially muesli (with more grains and less nuts), full fat milk, natural yoghurt, whole grain bread, and multi-grain fruit bread. They strictly avoid white flour bread. They also select from full fat butter, peanut butter, sesame paste, almond butter and honey. The team has only fresh juices, eggs (not fried), natural cheese, smoked chicken or turkey ham. They finish off with raw almonds, hazel nuts, walnuts and pistachios as a treat. Their diet also needs to include sunflower seeds, flax seeds and pumpkin seeds.
Lunch and dinner comprise helpings from a salad bar, which has various types of lettuce. The dressing includes extra virgin olive oil and balsamic, which is a must. The salad bar also needs to have a good selection of cheeses and cold cuts such as turkey, chicken and pork ham. The team then moves on to grilled meats, fish (tuna and salmon), poultry and raw vegetables along with good quality feta cheese. This is followed by pasta, which should be wholewheat and al dente, served with a selection of sauces such as tomato, basil and bolognaise. To lend an Indian flavour, lentils with very mild tadka , a seasonal sabji and unpolished brown rice are also served.
Rohit also mentioned that sometimes it is difficult for a chef when the entire team attacks the pasta and grill counters at the same time. However, he added, the players are supportive as long as they get their salad, pasta and grilled meats.
The most important meal, says Rohit, are those before a match. These are high-protein and high-carb diets that usually comprise grilled chicken (white meat only) and lots of pasta, which is to be eaten three hours before the match begins.
