“Always hold on to what you love.”

You need to realise that you must have something to aim for, something to drive you.

I am not someone like A. B. de Villiers, Gayle, or Dhoni. I don’t have that much power. I have to use my brain to manipulate the field and stick to my strength, which is to hit through the lines.

Prep work done. Time for execution.

No better feeling than holding that little finger and asking her about her day.

Samaira’s arrival has taught me that there’s nothing like doing what you love with your kids.

We have a lot of freedom to express ourselves. When you see us playing on the field, I guess you can make that out. This batting unit, especially, is fearless. We want to go out there and achieve the best possible result.

Going low only to push yourself higher.

The real challenge is not to face the world outside, but to take the first step in challenging yourself. That is my motto every time I prepare against my opponents.

It’s never too early to help our kids fall in love with our oceans and it’s incredible marine life but also instill in them the values to save, nurture and respect the oceans.

Our oceans hold some of the most incredible species on the planet. It’s a world we’ve only started to explore. It’s a world we must value and protect.

My love for cricket drives my attitude.

Months of uncertainty and hard work, and it all boils down to THIS very moment, the moment that makes us who we are.

Kit up, pick your bat and focus on the next mission.

I am happy with the way I hit the ball. There is a certain element of power into it but not completely. It is like 80 per cent timing and 20 per cent power. Why do I need power hitting when I can clear the ropes with timing?

It pumps me up – the whole idea of the bowler marking his run-up, popping at the crease, the crowd chanting, nerves building up. It’s a very good feeling. Right from the first ball, I know I have to be at the top of my game.

Between net practice sessions, there’s another game I play when chilling with the team – trying new cuisines.