Foreign Guests and their Cooking
The Maharajah of Jaipur, at Moray Lodge, at Campden Hill had a special kitchen built in a secluded spot, so that it could not be invaded or overlooked by low or no-caste individuals. The animals slaughtered for food had all to be males, and these had to be killed by a Brahmin.
For this purpose (says Food and Cookery) a temporary shnne to the goddess Kali was erected at Wimbledon, and there, before the idol, a priest decapitated the sheep and goats with one blow. The carcases were then dressed and sent up to the Hindoo princes and great folks. The cooks had to be of equally high caste as the princes, and consequently they were all impoverished Brahmins. All the cooking was done in beaten brass, tinned copper, and earthenware vessels placed over slow charcoal or wooden fires. A different set of arrangements, but almost as complicated, had to be made for the strict Mahomedan Indian and Moorish visitors.