General Sir John Gayer, an English governor of Bombay for the East India Company, first penned this recipe in the 17th century. It is a delicious blend of lime juice, jaggery reduction, nutmeg and tea, which Carl Anthony Brown of the chic Dishoom restaurant in London recently reinterpreted using Ceylon Arrack. Finely crafted, full of flavour and fit for a roomful of dignitaries, this is a recipe that will last for centuries yet.
