The Pakistan cricket team touched down in Hyderabad yesterday, marking their arrival for the ICC Men’s Cricket World Cup.
Upon reaching Hyderabad airport, Babar Azam and his squad received an enthusiastic welcome from a sizable crowd of fans.
Many Pakistan players expressed their excitement about this warm reception on social media.
Amid their athlete nutrition plan, dietary choices play a crucial role, and the Pakistani players are currently enjoying a diverse range of delicious cuisines during their stay in Hyderabad.
Since arriving in Hyderabad, the Pakistan players have already had their first training session in preparation for their upcoming warm-up match against New Zealand, scheduled for Friday.
The players not only enjoyed their training but also relished the delicious meals served to them.
Given the unavailability of beef for all ten participating teams in India, the Pakistan team is primarily relying on chicken, mutton, and fish to meet their daily protein requirements.
Their dietary plan, as reported in the Indian media, includes dishes such as grilled lamb chops, mutton curry, the immensely popular butter chicken, and grilled fish.
For their carbohydrate intake, the Pakistan team has requested steamed basmati rice, spaghetti with Bolognese sauce, and vegetarian pulao from the stadium caterer.
Since they’ll be in Hyderabad for nearly two weeks, they might also treat themselves to the famous Hyderabadi biryani for their occasional cheat meals.
In these initial 12 hours of their visit, it seems that regardless of their on-field performance, Babar and his team are poised to have a memorable experience during their first trip to India.
It’s worth noting that the Pakistan team has a couple of warm-up matches lined up before the start of the ODI World Cup.
After their game against New Zealand in Hyderabad on Friday, Babar’s men will face Australia in their second practice match next Tuesday.
The Pakistan team is scheduled to kick off their ODI World Cup campaign with a match against New Zealand on October 6th.
