PULLMAN, Wash. — Someone forgot to tell the UCLA men’s basketball team that, unlike baseball, the game isn’t over after nine.
In the opening moments of the Bruins’ final regular season game Saturday, a meeting with the Washington State Cougars to close out the regular season, sophomore guard/forward Kyle Anderson hit a jumper, followed by a crisp jump shot from redshirt senior forward David Wear and a fortunate three-pointer from junior guard Norman Powell.
SEATTLE — UCLA led by nine with just over seven minutes to play, and Jordan Adams was all smiles.
The sophomore guard did so in the most unexpected of places: While getting cramps worked out of his calves and tightness wringed out of his hamstrings and quadriceps by a team trainer.
The Saturday afternoon quiet of Brentwood’s Tandoori Grill was punctuated only by the emergence of stone slabs – laden with sizzling, steaming piles of meat – through the kitchen doors. Such dramatic presentation is inevitable with a traditional tandoor, kept at a temperature upwards of 900 degrees by a charcoal or wood fire within the oven itself. Given the high-intensity cooking method, food can easily be overcooked but, when done correctly, yields the kind of flavorful, tender meats offered by Tandoori Grill.