Tamim Iqbal: 'When I am scoring runs, I am very serious about my diet'
Tamim Iqbal talks learning to eat right, the best cook in the Bangladesh team, and where to find great Peking duck in London
"You wouldn't believe how many soft drinks I used to drink when I was a kid, so to give that up was a big thing" • Getty Images
It has been quite challenging. We were mostly at home for many months, so we had limited activity. But I wasn't out of shape when I got out of the house.
There's a lot of protein shakes and bars available these days. I used to like protein shakes but somehow they don't suit me.
I like having grilled chicken and vegetables. But if you tell me that I can choose food regardless of any consequences, it will be pulao, chicken roast and all that (laughs).
There's a difference, and I don't blame any franchise or team. It depends a lot on individuals. We are usually eating well when we are playing in the national team. There are a lot of players who keep their food habits intact during tournaments like the BPL, but I have slipped on a few occasions. I have pulled it back in the last two seasons. I am much better now.
When the BPL takes place in Chittagong, many of them want to try the kalo bhuna. They find it a bit spicy. But the most common thing [they want to try] is eating with their fingers. All the overseas players have tried doing it.
It was in 2015. [Chandika] Hathurusingha [Bangladesh head coach] came down really hard on me, and rightly so. I used to think that as long as I am scoring runs, it doesn't matter how I look or what I eat. I always had that mentality. But when things weren't going in my favour, I was definitely overweight and I wasn't fit.
You wouldn't believe how many soft drinks I used to drink when I was a kid - with breakfast, lunch and dinner - so to give that up was a big thing.
Having spoken to experts who know these things, it is not what you eat but how much you eat. If you can fit an ice-cream into your 1800 calories for the day, you can have it.
I am actually the opposite. When I am scoring runs, when I am happy, I am very serious about my diet.
London and Dubai. You get every kind of authentic food in London. Dubai is also similarly multicultural. I like these kinds of cities. My favorite restaurant is China Tang in the Dorchester Hotel in London. It has the best Peking duck.
When we are on a long tour and we have kitchen facilities in our hotel, we have a culture of cooking together. Imrul Kayes is our head chef, but when he is not in the team, Mushfiq takes over. He is a very good cook. He cooks chicken. We usually have khichuri, chicken and different types of bhorta. We have done it on many tours, like South Africa and Sri Lanka.
I am the organiser.
Mohammad Isam is ESPNcricinfo's Bangladesh correspondent. @isam84