The city — sliced, diced and served with a dash of sauce
England's captain Tony Greig (left) is bowled for 1 in the second innings by West Indies' Michael Holding at The Oval in London during the 1976 Test series. Pic/Getty Images
When Greig grovelled at the Oval
One of the most controversial statements in cricket was made 40 years ago. Before his home Test series against Clive Lloyd's West Indies, England captain Tony Greig let it rip in a television interview even as the apartheid regime continued in South Africa: "I'm not really quite sure that they [West Indies] are as good as everyone think they are. If they are down, they grovel and I intend, with the help of Closey [recalled England batsman Brian Close] and a few others, to make them grovel."
England's captain Tony Greig (left) is bowled for 1 in the second innings by West Indies' Michael Holding at The Oval in London during the 1976 Test series. Pic/Getty Images
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The Little Oxford English Dictionary defines 'grovel' as: 1. Crouch or crawl on the ground. 2. Act very humbly towards someone to make them forgive you or treat you favourably. West Indies were not the No 1 Test team in the world then. Australia were. But Lloyd's side had beaten India at home (1975-76) and away (1974-75). They had won the inaugural World Cup in the 1975 English summer as well. The late Greig seemed unconvinced though.
The comment incensed the Caribbean tourists. Poor Close, who Greig had named in his comment, nearly got killed by the ferocious Michael Holding, but the most unplayable deliveries were reserved for Greig. Viv Richards, who plundered 829 runs at 118.43 in four Tests, said even if the fast bowlers were exhausted they got revitalised when they got asked to bowl at Greig.
On August 14, 1976, Greig, in a way, apologised for the comment by grovelling on his hands and knees in front of West Indian spectators at The Oval. West Indies played brilliant all-round cricket to win 3-0, but no one can say they were not fuelled by Greig's 'grovel' comment. Some West Indians forgave Greig, but we can't say they forgot.
An ode to a sister's love
Everyone's favourite poet, Prasoon Joshi, has penned a poem for Raksha Bandhan, one that expresses gratitude to his sisters for not just being sisters but mothers too. "I have two sisters — Kaumudi and Maulshree — and though they are younger to me, I have been been witness to a display of mature emotions," he told this diarist.
Prasoon Joshi
He wants that people will read it and realise that "It's the best relationship in the world," he said. Here's a sampler: "Behen aksar tumse badi hoti hai; Usse maloom hota hai tum der raat lautoge; Tabhi chupke se darwaza khula chhod deti hai"
The elusive Mr Adiga
There's some good news for Aravind Adiga fans. The Man Booker Prize winning author is coming out with another novel, Selection Day, after five years. And this time, it's about cricket. With all the media frenzy surrounding the book, this diarist thought a chat with Adiga would be timely.
Aravind Adiga
Turns out, Adiga doesn't want to talk. And we've heard, he has also informed his publishers, HarperCollins India, against entertaining interview requests. The man lets his work do the talking. Sorry, fans. We tried!
The art of the gift
This month end, gallerist Dr Arshiya Lokhandwala will unveil a project that she has been engaged with for over a decade. Titled Given Time: The Gift & Its Offerings, the exhibition, which will open at Lower Parel's Gallery Odyssey, will unpack ideas based on philosopher Jacques Derrida's theories.
Dr Arshiya Lokhandwala
Lokhandwala says, "This exhibition has been on my backburner for over 10 years and excited that it's finally taking in my home city."
Meet Hansal Mehta, the chef
Hansal Mehta might be known for his stark, socio-political films, like Aligarh and Shahid, but he's an equally passionate chef. The 48-year-old has collaborated with food startup, EatwithIndia, as creative director and board member.
Hansal Mehta
"I've always been a foodie. When we launched Khana Khazana, the idea was to bring new recipes to Indian homes. But, in today's highly social media-tised age, we wish to bring chefs to Indian homes," says Mehta, who discovered celebrity chef Sanjeev Kapoor in the 90s.
The start-up will have expert chefs prepare multi-course dinners, offer individuals the chance to dine with professional chefs and opportunities for culinary travel. "Food is all about sharing and socialising. So, I'll make sure people get a chance to experience my cooking as well. I make great Nalli Nihari," he smiles.
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