India and New Zealand are set to face each other in the third and final ODI of the three-match series at the Holkar Cricket Stadium in Indore on January 18. With the series currently tied at 1-1, both teams will be eager to finish on a winning note. India won the first ODI in Vadodara, while New Zealand made a strong comeback in the second match at Rajkot.
Ahead of the series decider, a report by Dainik Bhaskar has revealed that Indian captain Shubman Gill is travelling with a special water machine worth Rs 3 lakh. The machine further purifies RO and packaged drinking water and is kept in Gill’s hotel room. The report also said that the BCCI has sent a chef with the Indian team to prepare meals according to individual diet plans of the players, from breakfast to dinner.
Virat Kohli’s diet revealed
The report also gave details about Virat Kohli’s diet. Kohli mainly eats boiled and steamed food. His breakfast includes sprouts and green tea with lemon. The former India captain eats green grilled vegetables for lunch and dinner with raita or soup. Meanwhile, Rohit Sharma reportedly eats oats, rice, paneer, pulses, sprouts, and fruits in his meals. Other players prefer chicken, fish, eggs, brown rice, pulses, and nuts, and they drink coconut water and green tea to stay hydrated.
Meanwhile, New Zealand will be looking to create history by winning their first-ever ODI series in India, after their memorable Test series win in the country last year. With both teams evenly matched, an exciting contest is expected in Indore on Sunday. However, India will still have an upper hand, given their recent record in ODIs, which includes playing the 2023 World Cup final and winning the 2023 Asia Cup and 2025 Champions Trophy.
India will then play a five-match T20 series against the Kiwis to prepare for the 2026 T20 World Cup, slated to be held in February. Gill, Kohli, and Rohit will not be part of that team. While Kohli and Rohit have retired from the shortest format, Gill has been dopped from the T20 team for the marquee ICC event.


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