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Former world chess champion Viswanathan Anand. File
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\n JOTHI RAMALINGAM B\n <\/p>\n
<\/div>\n He has participated in the prestigious Norway Chess Tournament\u2019s eight of 12 editions so far. While Viswanathan Anand is set to return to Norway next month as a commentator, his most favourite memory of an event that is being billed as the Champions League of the chess world is not with black or white pieces on the board. In fact, it came on a rest day.<\/p>\n \u201cIt would have to be the time I won. the cooking… the chef\u2019s competition. I was the most surprised of all, but my wife might top me. These rest day activities are often lots and lots of fun, so that\u2019s a good memory,\u201d Anand said via videoconferencing during an event that saw the Norway Chess organisers interact with the Sports Journalists Association of Mumbai members.<\/p>\n What did Anand cook, though? The legendary chess player remembered every bit of his just like any of his famous faceoffs against his arch-rivals. \u201cWe were given some ingredients. It was Halibut sauce, plus Halibut plus Hollandaise sauce, which we had to make and we were supposed to cut some greens as well to go along with it,\u201d Anand recalled.<\/p>\n \u201cMy team member was Ding, who had injured himself in a cycling accident, so he was only able to cut vegetables. And he just cut them so finely, because there\u2019s nothing else he could contribute for one hour or a bit more, so he was just very methodical. I thought when I put the dish into the oven and I forgot to turn it on and I realized I forgotten to turn it on, I thought I must have messed up any chances I had. But luckily it was only a few minutes and then it turned out a bit okay. But my Hollandaise sauce was the winning ingredient.\u201d<\/p>\n<\/div>\n<\/div>\n<\/div>\n