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US Open: Bopanna-Ebden make winning start

Bopanna and Ebden brushed aside the Australian duo in less than an hour

US Open: Bopanna-Ebden make winning start

INDIA's Rohan Bopanna and his Australian men's doubles partner Matthew Ebden advanced to the second round of the US Open with a straight-set win over Christopher O’Connell and Aleksandar Vukic.

Bopanna and Ebden, who are seeded sixth, brushed aside the Australian duo 6-4 6-2 in less than an hour (55 minutes) to win their first round match comfortably on Wednesday (30).


The 43-year-old Bopanna and 35-year-old Ebden converted three of their five break points while giving no break opportunity to their rivals.

The two had a first serve percentage of 72 per cent.

The Indo-Australian pair, who reached the Wimbledon semifinals, earned the first break in game nine to go up 5-4.

The two found an early break in the second set and quickly raced to 5-2 before sealing the tie.

Bopanna, a US Open runner-up in 2010, and Ebden will meet the winner of the first round match between USA's Aleksandar Kovacevic and Nicolas Moreno De Alboran, and Kazakhstan’s Andrey Golubev and Russia's Roman Safiullin.

(PTI)

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Former Sushi Samba chef joins Kochchi Glasgow to lead Sri Lankan tasting menu

Suwaris will refine Kochchi’s menu and oversee its Glasgow and Edinburgh outlets.

Instagram/kochchi.uk

Former Sushi Samba chef joins Kochchi Glasgow to lead Sri Lankan tasting menu

Highlights

  • Suwaris joins from Sushi Samba Edinburgh.
  • Tasting menu launching May 2026.
  • Oversees both Glasgow and Edinburgh sites.
Kochchi Glasgow has appointed Shenal Suwaris as executive chef just two months after opening, bringing in a familiar face from one of Scotland's most recognised restaurant brands to lead its kitchen.

Suwaris joins founders Suki Jayaratne and Shehan Fernando, close friends with whom he shares a long-standing vision for Sri Lankan food. He arrives from Sushi Samba Edinburgh, where he served as head chef.

Born in Sri Lanka, his cooking is rooted in the island's spice traditions and regional food culture, refined with a contemporary style.

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