Gymkhana's chef-patron Karam Sethi would indulge in some nostalgic gluttony in south Delhi
My last supper would recreate the most memorable meal of my life; the feast prepared by my father-in-law in Lucknow, India, when I married my wife. I've eaten various versions of the food in London, but really, it's impossible to replicate it here.
There were so many dishes. Probably my favourite was a kebab called galavat. It's made with very finely ground mutton mince, mixed with 40‑50 different spices and finely laced with kidney fat.
It absolutely melts in the mouth. My father-in-law has perfected the recipe, so it would have to follow his exact instructions.
There was also a lamb curry with pickling spices, marinated overnight, then served with piles of rice, as well as a few different biryanis. There were also lots of different breads, all cooked in an oven built into the sand.
To drink, it would have to be a gin and tonic, probably Hendrick's, served simply with a thin slice of lemon.
I'd ask my family to make it for me: most likely my mother, mother-in-law and wife would cook the meal for me, although I'd probably get my father-in-law to help, too, given they are his recipes.
But I wouldn't share it with them - it's too good, so I'd just make them watch me eat it!
I would eat the meal in the garden at my grandparents' house in south Delhi. As children, we spent all our summers there. They are gone, but the house still stands; I remember running around the huge lawn and the verandah. There were lots of exotic plants, and the place was made of marble. It had a really regal feel to it.
For dessert, it'd have to be ice-cream. My father-in-law makes the best ice-cream in the whole of India. My favourite flavour is alphonso mango. A bowl of that, with lots of fresh mangoes, would be a perfectly sweet ending.
'There were so many dishes... To drink, it would have to be a gin and tonic...'