Tuesday – Guest List
In these busy times, it’s a pleasure to know women from diverse walks of life who bring their unique perspectives and opinions to the table. Kamini Saraf is literally a woman on the move; you can never keep her in one place for too long! She’s always busy organising exhibitions and shows in the city, displaying her extraordinary flair for PR and thirst for exploring new avenues. Rekha Reddy comes from one of the prestigious Reddy families in the city but is better known as the associate first member of the Ohara School of Ikebana which emphasises an intimate bond with nature, probably the source of Rekha’s serene glow. Savita Singh, wife of the Director Operations, Taj GVK Hotels and a descendent of the royal family of Jaipur, spells elegance through and through and is a delight to converse with. Also invited was my sister Zakia visiting from London with her new-born son.

Wednesday – Food for Thought
Having finalised the guest list with such ease, I needed to proceed on deciding the menu. While I barely venture into the kitchen myself, since my return to Hyderabad from New York, I try to fix my formal dinner menus a few days ahead of time with my trusted chef Vinay who has a knack for whipping up the most exquisite Hyderabadi delicacies. Being just a few guests, a day ahead does suffice. Biryani, tamate ki kath, shikampur kabobs, mirchi ka salan, dahi ki chatni, kheema flavoured with orange rind, khopra beans curry and khatti dal were the obvious choices for a simple dinner with close friends. For dessert, I stuck to Hyderabadi favourites – double ka meetha and chawal ki kheer. So far, so good! While discussing the mood for the evening and the table settings with my butler Kamlaprasad, I suddenly realised I have to make time in the next two days for three cover story photo shoots. Always overestimating my sense of planning and time management, I shrug this off as a minor inconvenience, even though one of the shoots is scheduled for the day of the dinner party.

Thursday – D Day
The day comes and goes and I don’t have a moment to breathe. A cover story shoot, conducting interviews for a position in the company, and even rushing off for a marketing meeting in the middle of the day…I’m exhausted! And unfortunately, that seems like the onset of a flu I feel coming on. I still manage to supervise the table settings with Kamlaprasad. Now all I need to do is pull myself together. Maybe I’ll be lucky enough to have a short catnap before my guests arrive!

The Tylenols eventually kick in but I can’t catch a moment of sleep. I drag myself to the shower and change before my guests arrive at 7 p.m. My sister suddenly tells me that her new-born son has a high fever. I consider cancelling the party but Zakia assures me she’ll take little Zayan to the doctor and drop in later in the evening. The other guests have already arrived and I’m glad to see them. When you’re not feeling your best, it’s always nice to be in the company of friends who’re not there to judge you about appearances.

About an hour later, a phone call from my sister saying that the baby is fine and she’s coming over finally put my worries at rest and I settle down to catch up with the ladies. The medication has taken its toll on me and they are probably wondering why I look so out of it! Note to self – heavy medication does not go well with plans to entertain. But as dinnertime inches near, I reconcile myself with the famous Oscar Wilde quote: ‘After a good dinner one can forgive anybody, even one’s own relations’. Much to my gratitude, Kamlaprasad and Vinay ensure that the dinner is a sumptuous success. I finally begin to relax and enjoy the evening, the company and the double ka meetha!

Huma’s favourite recipe
Double ka Meetha

• Take eight slices of simple white bread. Cut off the crust and cut each slice into four pieces.
• Fry the bread pieces in ghee until brown. Remove immediately.
• Add hot water to 300 gm of sugar and stir until you get a thick consistency.
• Arrange the fried bread in a metal tray. Pour the sugar syrup over it.
• Next, pour half a cup of cold milk over the bread.
• Place the tray on the gas. Let it simmer for five minutes.
• In the leftover ghee, lightly fry some kaju, kishmish and badam.
• Pour it over the mixture.
• Serve warm.

Subscribe to Verve Magazine or buy the Verve issue on stands now!