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During my visits to India in the early 1990s, I was invited to dinner in more than one occasion.
Invariably, the experience was delightful.
Dinner was served usually much later than the time of the invitation.
Typically, I had to wait two hours before dinner was served. In many instances,
a strategically located curtain opened up to a view of a dining table filled with a great variety of dishes.
Later I learned that it is a local custom to start preparing dinner when the guests arrive
to assure freshness. Also, the extra time before dinner allows for spirited conversation.
Above all, there should be enough food to satisfy the most demanding palate.
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