By Sourish Bhattacharyya
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| A dapper Anil Chadha, General Manager, ITC Maurya (in striped suit), leads Tiger Woods into ITC Maurya, where the world champion checked in for his first-ever visit to India |
DELHI has a new caste system. And the
social divide this time round is between the select few who have partied with
Tiger Woods, mostly friends of the Munjals of Hero MotoCorp (who reportedly
paid a seven-figure dollar sum for the world champion's first-ever visit to
India), and the rest who haven't.
I belong to the deprived majority,
but I can share with you what I have learnt from the ITC Maurya about the
golfer's meals at the five-star hotel where he checked in at the Grand
Presidential Floor for his brief stay.
Tiger Woods, whose pleasant
disposition and easy accessibility won him many admirers among the hotel staff,
follows a high protein, low carb diet. For breakfast, he had oatmeal with hot
milk and egg white scramble with whole wheat toast. Here's a man who clearly doesn't
believe in having breakfast like a king.
The night before, Woods was more
indulgent. His dinner consisted of silken chicken veloute (one of the five mother
sauces of French cuisine, veloute, derived from the French word for 'velvet',
is made with chicken stock thickened with butter and flour), slow-roasted duck
tossed with organic rucola (salad rocket) and Nagpur orange segments, napped in
green apple dressing, classic tenderloin burger, and dark chocolate hazelnut savarin
(a rich yeast cake baked in a ring mould and soaked in rum or kirsch syrup) paired
with almond praline ice-cream. Now, that's what I call a meal fit for a world
champ!
When Woods arrived, he was welcomed
with an organic sugar-free chocolate cake with roasted hazelnuts. On it were inscribed
William Blake's 'Tiger, tiger, burning bright...' lines, which, I am sure,
Woods must be knowing well enough to recite backwards! So much for poetic originality,
but ITC Maurya will have something to dine out on for months to come.
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