What are the challenges of maintaining a diet like Virat Kohli's while traveling, and how does he manage to stick to it?

Maintaining Virat Kohli's strict, plant-based diet—90% steamed/boiled veggies, lentils, quinoa, no fried/spicy foods—while traveling poses challenges like limited clean food access, jet lag disrupting meal timing, and team catering temptations. He manages via team nutritionists, hotel kitchen requests, and portable shakes, as seen during South Africa tours where health scares prompted his vegetarian shift.

Key Challenges

• Availability: No control over restaurant/hotel options; risk of hidden oils/spices.

• Timing: Early dinners (6-7 PM) clash with flights/matches.

• Cravings: Constant travel fatigues willpower.

• Health flares: 2018 acidity/uric acid issues from inconsistent food.

Kohli's Strategies

• Pre-plan: Requests steamed dal/quinoa from venues.

• Portable fuel: Protein shakes (banana, milk, powder—no sugar).

• Discipline: Same meals daily, ignoring taste for function.

• Support: Nutritionist Ryan Fernando oversees IF and hydration.

Consistency yields sustained performance; adapt locally but prioritize basics.