Recipes of the Raj

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1. Welcome, honoured guest to our daylong feast. In this heat it is always best to eat fish early in the day whilst it remains fresh, so our first dish will be an Anglo adaptation of the traditional Indian dish of khichri, or khichdi; a combination of rice, spice and lentils. Our British recipe has taken away the lentils and added boiled eggs and haddock. What is this concoction that we are serving? Besan Ki Roti Vada Sambhar Kipper Curry Kedgeree

2. For those not too keen on fish at this time in the morning, we have a selection of alternative dishes for you all. There's rumble-tumble, craggy toast and ox eyes. The key ingredient to all these dishes has been produced here from animals brought over from England. What is that ingredient? Black Pudding Bacon Eggs Tomato

3. After such a hearty breakfast, I suggest everyone retires to the veranda for a while to rest. I will call everyone back when its time to serve Tiffin. In the time of the British Raj, what was Tiffin? Amuse-bouches Mid-morning cocktails A drink of tea Luncheon

4. The dish we are serving for our midday meal is a chicken curry dish that has reached out beyond the British Raj to achieve popularity in the Southern US. The chicken is cooked with onions, ginger, garlic and turmeric although not the raisins that are usually added to the American version of the dish. Do you know what we are serving? Coronation Chicken Gumbo Country Captain Jambalaya

5. After a leisurely game of croquet on the lawn and as the sun begins its descent towards the horizon, we shall be serving aperitifs. Sherry is available for the ladies but for the gentlemen, we have one of British India's most famous concoctions; three parts gin to one part lime juice with a dash of soda water. Do you know what this cocktail is called? Harvey Wallbanger Tom Collins Old Etonian Gimlet

6. If you've all finished your drinks and are steady enough, then please make your way to the dining room. You will soon be served your starter; a soup that was created by the British adding meat and stock to the local "pepper water" soups. The soup's name comes from two words meaning "pepper" and "water". What is our starter? Rasam Tamatar Shorba Ceylon Soup Mulligatawny

7. The centrepiece of the day's offerings is a fine bird that you wouldn't find on the menu back in Old Blighty. However, out here in the time of the Raj, in the absence of turkey this would often be the main meat in the Christmas meal. Which glamorous bird, the national bird of India, is it? Peacock Duck Pheasant Quail

8. As well as adapting Indian styles of cooking into their own diets, the British introduced new vegetables to the Indian diet. One such vegetable was the cauliflower. Our vegetable accompaniment to the main course is a dish containing cauliflower. Which dish is this? Aloo Gobi Chana Masala Palak Paneer Dal Makhni

9. In the centre of the table you will find some condiments that you should recognise from your larder at home in Britain. It may surprise you to learn that one of them comes from a recipe that was devised in India. Do you know which one? Henderson's Relish Tomato Ketchup HP Sauce Worcestershire Sauce

10. After such a large dinner, it is probably best that we end on something light, a simple dessert of a fruit with condensed milk. This fruit, native to India, was a revelation to the British when they arrived here but now is ubiquitous in Indian restaurants and supermarkets across the UK, in its chutney form. Which juicy orange-fleshed fruit is it? Melon Pomegranate Pineapple Mango