A tour to the subcontinent involves anticipating dry-as-dust pitches and noise pollution that would scandalise the EC. Rosalie Birch would however want to go a step further and broaden her palette as well to prepare for the England women’s team’s forthcoming tour of India for the quadrangular world series. Towards this end the chillies she gamely chewed on was obviously more than she could swallow though her primitive tastes was equally evident in what she wrote in her online diary.
Commenting on the recently-concluded series against India’s women’s side, Birch trotted out more clichés about curries and hot food in one column that an entire series of It Ain’t Half Hot Mum.
“We found it hilarious how the Indians added their own curry paste and pickles because they found the food too mild … but our players will not be laughing when their mouths are burning up in India.”
Wonder which universe Birch is living in? The ECB should make it mandatory to have its cricketers savour the delights of London’s Curry Mile, if only for the likes of Birch to sample how cumin combines with parsley and Rose Mary overlays cardamom to make curry something much more than just a masala-mix.
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