Thaindian News

New Delhi, Oct 10 (IANS) Foreign athletes at the Commonwealth Games Village are taking a fancy towards paranthas, pastas and Punjabi dishes, says Village executive chef Jatinder Uppal.

“Foreign athletes have taken a fancy for parathas … it serves everybody’s palate well. The approximate consumption of paranthas is 600 per day,” Uppal said.

Around 300 kg spinach, 150 kg potato and 100 kg rice are used at the Games Village every day.

“The navratra festival has begun and some players and delegates have turned vegetarian. Even the demand of lentils has increased and we are cooking 100 kg daily,” he said.

Even Punjabi dishes, cooked in less oil and spices, are liked by all.

“We have tweaked the recipe of some dishes to make them less oily and spicy, and everybody is liking it, he added.

The 24×7 dining area in the Village offers six different types of cuisines - American, Asian, African, Oceanian, Indian and Continental. The menu offers 120 items that changes every six days.

A workforce of 2,500, which includes 250 chefs, is working round the clock to make a variety of delicacies. The huge dinning area is expected to serve 36,000 meals to 7,000 players during the Oct 3-14 event.

Catering at the Village is managed by US-based Delaware North.