By Sourish Bhattacharyya
|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.