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A 'global city' is ambitious, but what Chennai needs may be vertical growth - The Federal
A 'global city' is ambitious, but what Chennai needs may be vertical growth The Federal
Growing up, my love for football started with FC Barcelona. I was the kid arguing over La Masias supremacy in school debates, memorising starting XIs, and waking up at ungodly hours to catch Champions League. From Peps tiki-taka era to MSNs dominance and now Hansi Flicks rebuild, Bara shaped the way I saw football. But as much as I idolised European clubs, there was always one lingering thought: when would we see Indian players breaking into that world? Now, Chennaiyin FCs young stars are getting a taste of that world. And the biggest step yet? A six-week programme in Norwich, UK, where Chennaiyins top U-23 talents will train under Premier League-style coaching. Their partnership with Norwich City FC isnt just about a short-term training stint its a glimpse into what it takes to play at the highest level. So, what does this mean for Indian football? Can we finally bridge the gap between local leagues and the global stage? Norwich City FC sees India as a market full of untapped potential. We think theres an opportunity to work in the Indian market, with India being the fastest growing economy in the world and with football being the fastest growing sport for under 25s, says Sam Jeffery, commercial director and executive committee member at Norwich City FC. When we initially met representatives from Chennaiyin at the Padukone Dravid Centre of Excellence, it became clear there was a potential collaboration, which has proven to be the case. (L-R) Akhil Prakash - COO, Chennaiyin FC with Sam Jeffery - Commercial Director & Executive Committee Member, Norwich City FC This is an opportunity like no other for Chennaiyin FCs young talents: a chance to train in an elite European environment, with top-class facilities and an intense training schedule that goes beyond just football. Itll be a significant cultural shift for the guys, says Sam. Not just in terms of footballing output, but in all aspects of their game diet, analysis, psychology, for example. Chennai heat to 2C rain If youre picturing Chennaiyin FCs players smoothly transitioning into Premier League-style training, think again. The biggest shock waiting for them? The climate . When Chennaiyin FC U12s participated in our academy tournament in October 2024 (Norwich City Mina Cup UK), the temperatures were 2C and driving rain the guys had clearly never experienced anything like it, Sam laughs. From the relentless Chennai heat to freezing English conditions, this programme is as much a test of adaptability as it is of skill. But for those who survive the culture shock? The rewards could be game-changing. Chennaiyin FC U-12 players at the Norwich City Mina Cup UK held in October 2024 Not just a training stint For Chennaiyin FC, this is bigger than just a one-off training programme. Our partnership with Norwich City FC isnt a short-term training stint its a strategic plan for our youth development, says Akhil Prakash, COO of Chennaiyin FC. By integrating international training methodologies and expert coaching techniques, were aiming to set a new benchmark in nurturing local talent. This partnership provides our players and coaching staff with exposure to world-class practices that will help bridge the gap between Indian football and the global stage. So, how did Chennaiyin FC pick the lucky players heading to Norwich? We are looking to identify players from our youth system who have been with the club for a sufficient amount of time and those whom we have hedged our bets on, says Akhil. Were evaluating players across our youth system whove not only shown impressive performances in competitions but also demonstrate the eagerness to learn and the resilience needed to thrive in a challenging setting. A pathway to Europe? For Chennaiyin FCs U-23 players, this experience could be the stepping stone to something bigger like breaking into the ISL first team. Absolutely, says Akhil. Immersing our reserve team in a top-tier training environment is a vital step toward preparing them for the rigors of the ISL. The exposure to advanced coaching methods, rigorous training routines, and a competitive international environment directly contributes to their readiness for first-team challenges. But can this really help Chennaiyin FC players get closer to European leagues? Sam remains cautiously optimistic. There is a long way to go, but hopefully partnerships like this can help put foundations in place to ensure that players have more of a chance of success in future, he says. Arsene Wenger believes theres potential for football here, and theres not many greater authorities on the game than him! That potential is exactly what Chennaiyin FC is betting on. This initiative sends a resounding message to aspiring footballers across Tamil Nadu: local talent can indeed break through to the global arena, says Akhil. Seeing their local club, Chennaiyin FC, partner with an internationally renowned club like Norwich City inspires confidence and ambition. This training stint is just the beginning. Were actively exploring further collaborations that will expand our training programs, enhance our grassroots infrastructure, and integrate comprehensive coaching education, says Akhil. The ultimate goal is to create a sustainable talent pipeline that not only benefits Chennaiyin FC but also elevates the overall standard of football in India. For now, all eyes will be on the Chennaiyin FC players heading to Norwich. Can they adapt? Can they bring back game-changing lessons? And, most importantly can this be the first step toward an Indian footballer making it big in Europe? But for now, the young talents will get to train in Europe, swapping the Chennai heat for Norwichs rain and freezing temperatures. Will we see a Chennaiyin FC player tearing it up in Europe soon? Too early to tell. But thats a game worth watching.
It starts with a pot, a slow flame, and the scent of spices blooming in hot oil haleem takes its time to come together. The rice, oats, and mixed lentils red lentils, split chickpeas, moong dal , and urad dal are soaked for an hour, allowing them to soften. In a large pot, oil and ghee are heated, and thinly sliced onions are sauted until golden. Ginger-garlic paste is added, followed by turmeric, red chilli powder, coriander powder, and cumin seeds, creating a fragrant base. The mutton is then introduced, coated in the spice mix, and left to cook until tender. Water is added, and the lentils and grains are incorporated, simmering until they break down into a soft, porridge-like consistency. Using an immersion blender, the mixture is blended into a smooth texture before the mutton pieces are stirred back in. The final stage requires slow cooking, allowing the dish to thicken into its signature creamy texture. Once ready, haleem is garnished with fried onions, julienned ginger, fresh coriander, and a squeeze of lemon, enhancing its rich, savoury depth. For Mayur, haleem was more than just a dish; it was a connection to a past he longed to revisit. After twelve years of waiting, he finally had the chance to eat it again in Bengaluru. But the first spoonful did not bring the comfort he had anticipated. The texture felt wrong, the flavours unfamiliar it was not the haleem he had once loved. He delved into researching its preparation, learning the significance of each ingredient and the slow process that defined its taste. Yet, haleem demands time, a commitment he has not yet been able to make. Now that Ramzan is here and most of the shops are buzzing with Iftar dishes, CE delves into a bit of the history of haleem in the state, the places to eat, and memories of the Ramzan food. Like Mayur, we can also tweak the nostalgia of the dish. The haleem hype Unlike nombu kanji the rice-and-lentil porridge that has long been Tamil Nadus Iftar staple haleem arrived relatively recently as an exotic import from Hyderabad. As historian Kombai S Anwar says, Tamil Nadu and haleem have no historical connection. Its a dish from Hyderabad. The year was approximately 2002 when haleem first simmered in Chennais pots. The restaurant, Fishermans Fare, didnt just borrow a recipe they imported an entire culinary tradition. They brought authentic cooks from Hyderabad along with special copper handis, explains Anisa Arif of Zaiqa The Spice Store. The vessel alone cost `50,000. This wasnt something any local kitchen could easily replicate. When Fishermans Fare underwent changes, one of its partners established Abids Restaurant, which would become the citys haleem benchmark, shares Anisa. He elevated it further by adding cashew nuts, she adds. Journalist Gopinath Rajendrans annual Ramzan food pilgrimages highlight the dishs cross-cultural appeal. My mother is a big-time foodie, and I guess I inherited my love for food from her. As someone who grew up with many Christians, shes very fond of hot-cross buns, and every year, I make sure she gets the best ones made in Chennai for Easter. For the last 7-8 years, Ive gotten her accustomed to haleem as well, and now, its also become a yearly tradition to get her a serving of haleem at least once during the month of Ramadan. True haleem operates on different culinary principles. Rare spices like shajeera (a potent cumin variant) and kabab chini form its backbone, but are difficult to source locally. Many substitute regular jeera for shajeera , but the difference is profound, shares Anisa. The dishs holy grail is resha that elusive, stretchy consistency only achieved through muttons slow disintegration. Chicken haleem is culinary sacrilege, Anisa says. It might taste pleasant, but will never deliver that signature texture. Gopinath sees evolution as inevitable. He shares, Chennais tryst with haleem is quite new, and its barely in the last five years that the majority of the folks have gotten a taste of it. Weve got a long way to go to see an actual evolution. Im looking forward to a future where we also get beef haleem in Chennai, and considering theres a major population here who consumes beef, and we already have a slew of shops selling beef delicacies in areas like Dadashamakan, Royapettah, and Triplicane. Where to find the real deal: According to Gopinath, the usual suspects, such as Abids and Pista House, have been a crowd favourite for the last few years and they havent disappointed this year as well. He says, What came as a pleasant surprise to me were Zaraa Caterings Iftar Mela in Royapettah and Zaitoon Signature Nungambakkams Iftar pop-up. Apart from haleem, they also served a slew of starters and small-bites which were brilliant. Anisa recommends Fishermans Fare, Zaitoon, and Bilaal in addition to Pista House. While haleem dominates food headlines, nombu kanji remains Tamil Nadus Iftar cornerstone. Every mosque prepares it, explains Anwar. Its semi-solid consistency respects fasting stomachs. This porridge contrasts sharply with haleem s decadence, embodying different approaches to breaking the fast. Yet haleem s popularity continues to grow. In Triplicanes labyrinthine lanes, Haleemwalas Muneer Basha has seen his modest shop become a destination since 2010. During Ramzan, theres no space to stand, he says. His secret? We refuse to compromise on time or ingredients. We prepare it for almost six hours. In a city thats constantly accelerating, haleem s insistence on unhurried preparation feels almost radical. As Anisa reflects, When every other cuisine is cutting corners for speed, heres a dish that still demands sixteen hours sometimes. Food evangelist Yogita Uchil adds, Outlets like Abids still adhere to the traditional method of cooking it overnight. Perhaps this explains its emotional resonance in a world of instant gratification, haleem remains gloriously, unapologetically slow.
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