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Ronaldo's breakfasts usually consist of ham, cheese, fruits and low-fat yoghurt. His primary focus is always on including lean protein. A perfect start to the day. And balancing it with fibre and whole grains. Eggs are his go-to breakfast staple.&nbsp;

He consumes two lunches. The first is largely made up of chicken salad. The second one usually includes tuna, olives, and one serving of eggs and tomato. He enjoys his favourite swordfish with a side of salad for dinner. Sometimes, calamari or a steak is included in his evening meal.

Ronaldo doesn't restrict his meals to only three a day. He includes another three to four healthy snacks in between. For snacking, his preferences are usually fruits or toast with avocado spread. Ronaldo continues to eat regularly and incorporates six smaller meals daily to ensure he has adequate energy for his athletic training.

The famous footballer enjoys fish, particularly tuna, sea bass, swordfish, and sea bream. But it has to be fresh; frozen food is a big no.  Bacalhau à Brás is one of his favourite foods. It's a traditional Portuguese dish made with shredded salty cod or bacalhau, onions, and finely chopped fried potatoes and topped with scrambled eggs.

Ronaldo is famed for his clean eating habits. Anything processed and sugary dishes never reach his plate. Likewise, he abstains from any kind of alcohol and aerated beverages. The only drink he keeps sipping is water, and he ensures to stay hydrated throughout the day.&nbsp;

FIFA 2022: What Goes Into Footballer Cristiano Ronaldo's Diet 

It is perhaps one of the most unique mutton dishes in the country, which uses drumsticks. Munagakaya Mamsam is a spicy and flavorful traditional meat recipe. Munagakaya means drumstick in Telugu and Mamsam stands for mutton. This curry is best made with lamb meat. However, goat meat can also be used. Mutton pieces are coupled with juicy drumstick pieces in this recipe and cooked in a luscious creamy coconut stew.

Chepala Vepudu translates as fish fry.  This flavorful Telugu delicacy is frequently eaten as a side dish with rice, rasam, sambar, or any pappu. This Andhra fish fry is a crowd-pleaser due to its few ingredients and simple cooking techniques. The most popular fishes used for this dish are Catla (bocha), Ragindii, Murrel (koramenu), Vanjaram, Konam, Hilsa (pulasa), etc. It can be made with any meaty fish and either shallow or deep-fried.

The non-vegetarian menu of Telugu cuisine can't be imagined without Gongura kodi Kura. It is an Andhra-style curry of kodi which means chicken in the local language, cooked with gongura, which is sorrel leaves. The dish's base has a tangy taste infused with gongura leaves. The other spices, such as red chillies, coriander seeds and roasted fenugreek, balance the flavours adding a unique taste. It pairs best with plain steamed rice.

In Telugu, Kodi Guddu means chicken eggs, and pulusu is a stew. The primary ingredient in this recipe is boiled eggs. It is one of the easiest preparation, and the gravy or stew is the star of this Telugu dish. The boiled eggs are steeped in a tamarind gravy known as pulusu. It tastes best with steaming hot plain rice.

Royyala Iguru takes one to the heart of coastal Andhra cuisine. Royyala means prawns, and iguru translates to a dish in between stir-fry and semi-gravy preparation. This recipe calls for fresh prawns or shrimp slow-cooking in a simmer. And in this process, the shrimp absorb all the spices and flavours. It's best devoured with steamed rice.&nbsp;

5 Telugu Non-Vegetarian Dishes That Go Beyond Hyderabadi Biryani

No matter if you prefer til ke ladoo or til ki gajak, sesame seeds are a need for winter. They are commonly referred to as "til" and are a famous source of minerals like zinc, copper, calcium, vitamins, antioxidants, protein, and dietary fibre. This turns it into a nutrient-dense superfood that you must eat during the winter.&nbsp;

Antioxidants, potassium, manganese, zinc, iron, copper, and a host of other minerals and vitamins are found in pumpkin seeds, all of which aid in the fight against anemia. The best thing about pumpkin seeds is that you can enjoy their crunchy flavour without worrying about packing on the calories.&nbsp;

High in nutrients, chia seeds have a number of health advantages. They are also a fantastic food for losing weight. Chia seeds are actually come to save the day if snacking is your thing!&nbsp;

Omega-3 fatty acids, calcium, and iron are all found in flax seeds, which are also excellent for the heart. They also offer cancer and diabetes protection. You can benefit from these seeds by including flax seed ladoos in your diet to keep your body warm during the winter.&nbsp;

Vitamins and minerals found in sunflower seeds have a variety of positive health effects. They also have anti-inflammatory qualities, which can help prevent winter-related health problems like the flu or cold. They now qualify as a winter diet!&nbsp;

Are These Seeds A Part Of Your Diet?

According to a survey, eating cheese raises the pH level in the mouth and reduces the risk of dental decay. It is thought that the chewing required to consume cheese increases saliva production in the mouth. Calcium and protein, two elements that give tooth strength, are also present in cheese.&nbsp;

Leafy greens like kale and spinach are also good for your teeth. They include a lot of calcium, which helps make enamel for your teeth.&nbsp;

While most sugary foods should be avoided, there are some exceptions, according to physicians. Fruits like apples have a high water and fibre content in addition to being tasty. When you eat an apple, saliva is produced in your mouth, which washes away food particles and microorganisms.&nbsp;

Yogurt is high in calcium and protein, making it a similar choice to cheese for the strength and health of your teeth. Yogurt contains probiotics, or beneficial bacteria, which are also beneficial to your gums since they flush away cavity-causing germs.&nbsp;

Carrots are fibrous and crisp like apples. After every meal, consume 3-4 raw carrots to increase salivation and reduce the risk of cavities. Carrots are a significant source of vitamin A and are also high in fibre. Slices of raw carrot can be added to salads or you can eat some tiny carrots by themselves.&nbsp;

Due to their high calcium and protein content and low sugar content, almonds are good for your teeth. Grab a handful of almonds to eat with your meal. A few handfuls can also be used to a stir-fry or salad for dinner.&nbsp;

For Great Oral Health Include These Foods 

The slightly sour and sweet fruit is high in vitamin C, fiber, potassium, folate, and thiamine, among other nutrients. The vitamin C content boosts the immune system and promotes skin health.&nbsp;

Guavas are sweet with a sour undertone. Vitamin A, folate, potassium, copper, and fibre are all part of their amazing nutritional profile. Guavas can help prevent cell damage and inflammation during the winter season.&nbsp;

During the winter season, Indian-origin apples from the hilly northern areas are among the most widely accessible fruits. Apples are high in fibre and include a variety of vitamins and minerals. They contain pectin, which is beneficial to intestinal health.&nbsp;

Kiwi, a fruit that is most commonly available during the cold months, is high in vitamins C, iron, fiber, and antioxidants. Kiwi promotes skin health and prevents premature skin aging.&nbsp;

The juicy red berries with a sweet and tart flavour are high in folate, manganese, potassium, vitamin C, and antioxidants. They include antioxidants, which help to avoid chronic diseases like diabetes.&nbsp;

Soak In Winter Sun And Have These Nutrient Rich Fruits 

The til gud ladoo is the perfect way to munch away hunger pangs and laziness this winter, made with both common winter ingredients known for their warming properties and other health benefits.&nbsp;

If you enjoy the classic Maharashtrian meal puran poli, you will undoubtedly enjoy til poli as well. Til poli is a substantial and sweet chapati or flatbread cooked with roasted til/sesame seeds, jaggery, whole wheat flour, and maida that is traditionally served in the winter.&nbsp;

Til ki barfi is a quick and easy meal that is a must-have in the winter. Til ki barfi is made by combining rich and creamy khoya with jaggery and til, then cutting it into a diamond shape and serving it to your guests as a one-of-a-kind winter special barfi.&nbsp;

Till ki chikki is a crispy delectable winter food that is enjoyed throughout the season but is especially prepared during festivals such as Lohri and Makar Sankranti.&nbsp;

Coconut til ladoo is one of the simplest ways to satisfy your sweet need during winter. These ladoos only have three ingredients: coconut, sesame seeds, and dates.&nbsp;

This Winters Indulge In Some Til Recipes 

Hasi arisinada gojju is a Karnataka recipe made with tender turmeric roots. The recipe calls for raw turmeric, peppercorns, urad dal, sesame seeds, grated coconut, tamarind, sugar, and salt to taste. Over an open flame, raw turmeric is lightly toasted. It is then crushed into a paste with coconut, jaggery, and tempered with spices. Steamed rice goes well with this gojju.

Manjal Thokku is a tangy, fiery chutney made with raw turmeric. In this dish, raw turmeric, tomatoes, and green chillies are pulverised to a rough paste. It is simmered for some time following a tempering of mustard seeds, curry leaves, red chilli powder, asafoetida, and salt to taste. A powder made from dry-roasted fenugreek seeds adds the finishing touch. Enjoy it with dosa, idli, or steamed rice.

This dish from Andhra Pradesh is a must-try if you wish to include raw turmeric into your daily diet during winter. It is made by churning raw turmeric roots, ginger, cumin seeds, coriander seeds, jaggery, salt, and tamarind to a fine paste. Water is added to get the desired consistency. The mixture is then tempered with mustard seeds, hing, dried chiles, and curry leaves and simmered until the oil separates. Try this pulusu with steamed rice.

During the winter, the aroma of Kachi Haldi Ki Sabji pervades the Rajasthani kitchen. This princely state's typical winter treat is cooked using fresh turmeric roots, which lend an earthy flavour with a mild bitterness. The combination of ghee and curd balances the bitter taste. Raw turmeric warms the body and keeps it healthy during the freezing winter. Kachi Haldi ki Sabji goes well with bajra roti.

Hasi arishinada sajjige belongs to Karnataka cuisine. It is a porridge made from semolina with raw turmeric's rich hue and nutritions. In the recipe, grated raw turmeric is soaked in milk. Like traditional halwa, the semolina is roasted in ghee and cooked with water. The jaggery sweetens it, and the turmeric milk adds a lovely tint. It becomes sumptuous with roasted dry fruits and aromatic with cardamom powder.

Move Over Kacha Badam! Drool Over Kachi Haldi Indian Recipes

It is ideal to use parboiled rice or good quality uncooked rice because they have a wonderful white colour and also aid to improve the flavour.&nbsp;

Prior to preparing the batter, wash the rice thoroughly and soak it for at least 7-8 hours. Your appams would always be really soft thanks to this.&nbsp;

Coconut water should be used in place of regular water for grinding soaked rice. Reduce the amount of yeast (if any) when doing this though. While grinding, you can also incorporate some cooked rice or fenugreek powder, which will soften the appams.&nbsp;

Add baking soda to the fermented batter 30 minutes before you begin preparing the appams. At this point, you may also add 1-2 tablespoons of milk. This improves the batter's nutritional value and gives it a lovely colour.&nbsp;

Use These Tips To Make Soft Appams Every Time You Make 

The vegetarian variant of this crunchy meal, paneer popcorn, is inspired by the well-known fast food chicken popcorn. The paneer cubes are coated in a batter and cornflakes before being deep-fried after being drenched in hot masalas.&nbsp;

One of the most well-liked street dishes in India is tikki. Paneer and potatoes are combined to make the paneer tikki, which is then cooked till crisp and spiced with herbs and peppers. Serve with onion rings and a serving of mint or coriander chutney.&nbsp;

Everyone enjoys pakodas, right? Every Indian's heart sings as they eat this common teatime treat. The paneer pakoda is a traditional pakoda recipe. Slices of paneer are dipped in a batter made of gram flour and spices and deep-fried till golden.&nbsp;

If you enjoy fish fingers, you will swoon over the vegetarian version of the meal. The paneer is chopped into finger-shaped pieces and then marinated in a thick batter before being covered in corn flakes and deep-fried till crispy.&nbsp;

A fantastic weekend snack to make is paneer lollipop, a delightful concoction of paneer, potato, chilies, and spices! This crispy lollipop will be the ideal party snack when paired with chilli garlic chutney.&nbsp;

Have A Great Evening, Enjoy These Crunchy Paneer Snacks 

One can't picture Telugu cuisine withoy dosa. It is no surprise that the locals use finger millet to prepare this breakfast staple. Ragi seeds or ragi flour are used to make them. The instant or no-grind variant needs ragi flour, spices, rice flour, and curd. The other one is made using ground fermented ragi and rice batter and follows the same cooking method of a traditional dosa.

It is a nutritious breakfast beverage made with ragi flour or sprouted ragi flour. The liquidiser is water or milk. The sweetener can be jaggery or sugar. A few like to add dry fruits and cardamom powder. Some people make the savoury version using lemon juice, minced ginger, and curry leaves. Ragi java or malt is pretty filling.&nbsp;

In different pockets of Andhra Pradesh, ragi mudde or ragi sangati, a filling dish, is part of the daily diet. Ragi mudde is made by cooking ragi flour with water and shaping it into balls. It is served with any sambar, pachadi, curry, or gravy. This is one of the healthiest and most time-honoured ways to enjoy finger millet.

One of the healthiest south Indian breakfast options is the idli. It's only natural to add a ragi spin to it. Ragi idlis, prepared using idli rice, finger millet flour, and urad dal, are nutritious and tasty. These are gluten-free, vegan, and good for your gut. Pair them with sambar and coconut chutney for a hearty breakfast or supper.

Sunnundalu is a laddoo variant from the Andhra kitchen. It is also, at times, called Ragi Sunni. For the recipe, dry roasted ragi or finger millet flour is churned with jaggery. Sometimes nuts and cardamoms are used for extra crunch and flavour. The mixture is then kneaded with pure ghee and hand-rolled into equal size balls or laddoos.&nbsp;&nbsp;

This Is How Telugu Kitchen Roars With Delicious Ragi Delicacies

Who can imagine that a bland vegetable like a bottle gourd can be turned into an irresistible pachadi? Let's take inspiration from Telugu cuisine. Sorakaya Pachadi requires bottle gourd chopped and fried with some spices till it gets cooked. Then it is pounded with a blend of grated coconut roasted with cumin, coriander seeds, and some tamarind. The final touch is given with a spices tempering.&nbsp;

Gongura or sorrel leaves are integral to Andhra (Telugu) cuisine. An array of delicacies is made with these tangy vitamin C-enriched leaves. Among all, gongura pachadi tops the list. There are different recipes for this dish. The recipe varies according to the ingredients availability and taste preference. However, any version goes well with steaming hot rice and a dollop of desi ghee.&nbsp;&nbsp;

Yet another incredible creation from the Andhra kitchen is Dondakaya Pachadi. It is a traditional preparation with ivy gourd or dondakaya in Telugu. In this recipe, chopped ivy gourds are cooked with green chilli and fresh garlic cloves. Then they are combined with coconut, tamarind, and coriander leaves to make a coarse paste. This pachadi gets its taste with mustard and hing tempering.

Beerakaya Thokku means ridge gourd peels in Telugu. For this recipe, tender ridge gourds are used. The peels are sauteed with tamarind and coarsely grounded with a pre-fried blend of cumin seeds, coriander seeds, urad dal, dry red chilli, curry leaves and garlic cloves. A tempering with cumin seeds, mustard seeds, curry leaves, and asafoetida gives the final touch.

Long brinjal, onion, green chile, and coconut are used to make this pachadi. The flavour of the pachadi is enhanced by a tempering of mustard, garlic, and curry leaves. Tamarind adds a tart edge and enriches the flavour. You only need plain steamed rice, ghee, karam podi, and this pachadi to complete the meal.

Steamed Rice And Telugu Pachadi: A Pair Made In Andhra Kitchen

Quality dark chocolate has high cocoa and is exceptionally nutritious. It has a good amount of soluble fibre and is high in minerals. It also contains a lot of potassium, phosphorus, zinc, and selenium. Caffeine and theobromine are two stimulants found in dark chocolate. But, it does not interfere with sleep. However, dark chocolate should be consumed in moderation.

Several controlled studies have found that cocoa and dark chocolate boost blood flow and reduce blood pressure. The flavonoids in dark chocolate can increase the production of nitric oxide (NO) by the endothelium, the lining of arteries. One of NO's tasks is to signal the arteries to relax, lowering the resistance to blood flow and thereby lowering blood pressure.

Dark chocolate can reduce several significant risk factors for heart disease and may protect against elevated cholesterol. Cocoa reduces oxidation-prone types of LDL. It contains potent antioxidants which enter the bloodstream and shield lipoproteins from oxidative damage. A small study discovered that eating dark chocolate supplemented with flavanol lycopene dramatically reduced LDL ("bad") cholesterol and triglycerides levels.

Dark chocolate's bioactive components may also be beneficial to your skin. Flavanols can protect the skin from sun damage, boost blood flow to the skin, and improve skin density and hydration. Consider eating more dark chocolate in the weeks leading up to your beach vacation. However, consult your doctor or dermatologist before substituting your regular skincare routine with dark chocolate.

Consuming rich flavanol cocoa has been shown in studies to enhance blood flow to the brain in young individuals. Cocoa flavonoids can be beneficial for older persons with mild cognitive impairment. It may help them to maintain cognitive function and lessen the chances of dementia. The presence of stimulant chemicals such as caffeine and theobromine may be one of the main reasons cocoa can enhance brain function in the short term.

Dark Chocolate, The Healthy Answer To Your Sweet Cravings

A balanced diet must include carbohydrates as its primary food group. Among the good carbs to include in your diet are whole grains. You may try a lot more recipes, whether you prefer a substantial Makki ki Roti or some sizzling Bajre ki Khichdi.&nbsp;

There are several excellent sources of protein during the winter. Peas, beans, and spinach are some wintertime seasonal crops that have been fortified with protein. A balanced diet during the winter months may also include fish, meat, and eggs as excellent sources of high-quality protein.&nbsp;

As part of a balanced diet during the winter, healthy fats like white butter are served on our plates. Fats are necessary for our survival because they keep us warm and nourished in cold conditions.&nbsp;

Diseases and illnesses can be warded off with the aid of vitamins and minerals. Seasonal fruits including oranges, guavas, and Indian gooseberries, or amla, are in great supply. To stock up on good health, these must be ingested as a part of a balanced diet.&nbsp;

The importance of water and staying hydrated during the winter cannot be overstated. As the feeling of thirst diminishes, some people frequently forget to drink water. But there are additional methods for keeping hydrated. For instance, soups provide both nutrition and hydration. Cold beverages and fresh juices should be avoided. A balanced diet must include fibre because it keeps digestion running smoothly.&nbsp;

Have A Balanced Diet. Include These Food Components 

Many may be surprised to know that the ability to cook Shukto tests one's culinary aptitude in Bengal. Shukto is a Bengali medley meal prepared with bitter gourd, eggplant, green plantain, potato, sweet potato, drumsticks, and white radish. The usage of Randhuni and mustard paste, milk, and tempering with panch phoran are the highlights of this dish. The daler bodi (sun dried lentil nuggets) gives it a crunch.

You can woo any Bengali gourmand's heart with a posto or poppy seeds-based dish. This expensive ingredient is a staple in Bengali kitchens, and they have an array of dishes like patol posto, dherosh posto, jhinge posto, and so on. But alu posto rules the rest. This recipe calls for alu or potatoes and posto paste and tempering with black cumin seeds in mustard oil. It bars any use of turmeric, onion, and garlic.&nbsp;

Kachkolar kofta was created in response to meatballs. This delicious dish consists of edible balls made from boiled potatoes and unripe banana paste, blended with some all-purpose flour as a binding agent. These round dumplings are deep-fried. These balls are then immersed in a gravy made of ginger and garam masala paste, shredded coconut, green chillies, and salt and sugar to taste.

In West Bengal, unripe jackfruit, or enchor, is regarded as vegetarian mutton. Enchor is known in Bengali as 'Gachh Pantha' (tree goat) because of its flavour and texture. Raw jackfruit is peeled and sliced into chunks (cubes) and deep-fried. These pieces are then cooked with potato chunks, ginger paste, a variety of whole and ground spices, and a generous amount of ghee. Garam masala is essential for flavouring.

Without it, any renowned Bengali restaurant's or social celebration's menu is incomplete. Mocha ghonto is a classic Bengali vegetarian delicacy. The recipe is a laborious process to make, but it is worthwhile. This niramish dish restricts any use of onion and garlic. It calls for cooking mocha or banana flowers with shredded coconut and potato chunks while using a specific blend of spices.

Erstwhile, Bengal's widows invented this decadent recipe. The recipe calls for chola er dal or Bengal gram, which is ground to a paste and then fried as small dumplings. Garam masala and ginger paste are used to make the gravy; onion and garlic are restricted. The dumplings are immersed in it, adding richness. A generous garnish of freshly grated coconut enhances the flavour and taste.

These Bengali Vegetarian Curries Are More Than Maach And Mishti

Drinking chilled beverages and eating cold foods can weaken the body's immune system and increase the risk of contracting infections. "Cold temperature foods should not be had in winter season, as the body has to work twice as hard to get them up to the body temperature.&nbsp;

Due to their tendency to produce mucus, dairy products can increase your risk of infections and wheezing. In order to avoid becoming dehydrated throughout the winter, try to minimise your intake of cold dairy products like milk, shakes, and smoothies. Additionally, in the cold, curd is best avoided.&nbsp;&nbsp;

In the winter, it is better to stay away from salads and raw foods after noon. This is because eating cold meals will make you feel bloated and more acidic, while digestion is at its best at noon.&nbsp;

We all understand that drinking cold beverages in the winter is not a good idea. However, according to specialists, it is preferable to restrict the consumption of all aerated drinks, fruit juices, and other sugary beverages.&nbsp;

When wintertime comes, eating steaming hot Pakoras and ghee-drenched Paranthas is all we can think about. Experts advise exercising caution and avoiding consuming excessive amounts of empty calories, even though these warm foods may assist the body adapt to the cold conditions.&nbsp;

Be Wise And Avoid These Foods During Winters 

Do we need to say anything more to make you drool? Grated cauliflower nestled within flaky Paranthas and sprinkled with ghee.&nbsp;&nbsp;

Every bite of this loaded parantha tantalises your taste buds with its tangy, hot Mooli filling. The fact that Mooli Parantha is one of the most favoured winter dishes is not surprising.&nbsp;

This is the best winter has to offer. The perfect balance of flavour and nutrients may be found in methi paranthas. This methi-stuffed parantha's best feature is that it totally masks the bitter flavour.&nbsp;

Wintertime is the perfect time to enjoy the traditional Aloo parantha. You can never go wrong with this dish because of its straightforward, traditional flavours.&nbsp;

Your favourite paranthas are filled with nutritious matar, or fresh green peas. The only ingredients your filling needs are shelled green peas and seasonings.&nbsp;

Satisfying Stuffed Parathas For Cold Winters 

When it comes to foods that have a curd base, tomatoes dishes come the closest in terms of their sour flavours. Aside from that, curd is a great gravy thickener and makes the base lusciously rich.&nbsp;

Tamarind contains a higher concentration of the sour flavour of tomatoes, which makes them an ideal choice for chutneys and relishes.&nbsp;

The Indian gooseberry, or amla, resembles green tomatoes in appearance as well as flavour. You should try including some to your curries and sabjis tonight; it has a lot of health advantages.&nbsp;

Use some vinegar instead of going a grocery store to purchase tomatoes. The sourness you desire from tomatoes will be provided by doing this. In soups and sauces, this works well.&nbsp;

Red bell peppers can be used in place of tomatoes because they have a similar flavour and look. For a wide range of flavours, make a red pepper puree.&nbsp;

Running Out Of Tomatoes? Use These Substitutes Instead 

Just soak the rice in (cold) water for one hour, and it swells up like a charm. Mix it with curd, jaggery and banana, and it's ready to eat. It will sort you for the whole day&nbsp;

A highly rare and ancient variety of rice called "black rice" or "forbidden rice" (Chinese) has been grown in India for many years. After approximately three hours of water soaking, the rice should be pressure cooked for three whistles and simmered for ten minutes on low heat.&nbsp;

Among the red rice kinds with a strong aroma, navara rice is regarded as being as priceless as gold. It is prized for its exceptional therapeutic capabilities and is primarily grown in southern India. similar to black rice it should be soaked in water for around three hours, pressure cooked for three whistles, then simmered for ten minutes on low heat.&nbsp;

Gobindobhog rice is mostly grown in West Bengal, India. It is a sticky, short-grain, white rice with a sweet, buttery flavour. Protein, fibre, and antioxidant content are all high in gobindobhog rice. Long used to treat bodily imbalances, this rice is nutritious and easily digestible. In addition, it is believed to burn body fat more quickly.

A tasty wild species of rice that is frequently seen in southern India is called bamboo rice. Actually, bamboo rice is the seed that a flowering bamboo produces at the end of its life. The ability of bamboo rice to increase fertility is well documented.&nbsp;

The Palakkad district of Kerala, India, is home to the indigenous rice variety known as Rose Matta. It has a reputation for being coarse and being healthy. It is widely used on a regular basis for idlies, appams, and plain rice in Kerala and coastal Karnataka in both India and Sri Lanka.&nbsp;

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