Sweet or savoury

I like to have both when entertaining. It’s a misconception that people only want sweet things to finish. I prefer something with a little bite. My favourite thing at home, without guests, is a tiny quarter of mandarin, a sliver of dark chocolate and an espresso with a shot of sherry or brandy.

Dinner party fare

I call it bookending. I give guests sensational drinks and snacks to start, and then an amazing finish, but the middle bit is usually a little disappointing. I love to do a proper affogato and some sticky wine. We might consult the tarot deck and The Secret Language of Birthdays for entertainment.

Decorating a table

I lean towards having things beautifully composed, like an Irving Penn still life in the making. I have dinner plates from Pillivuyt, Limoges and Jasper Conran for Wedgwood. I buy lovely tea towels and cut them down into cocktail napkins. And I use tennis ball-size ice cubes. I like a finale of Scotch with a big ball of ice – 10 of those on a tray is so chic.

Memorable meals

I was at a rose farm in Pushkar in north-eastern India recently, and we went to my friend’s house and his wife cooked us a heavenly meal based on cumin, cucumber and coriander. It was so fresh, and it ended with an incredible mango lassi, a rice pudding and a spicy chai.

Digestifs, cocktails or other

I like what I call brown drinks, whisky or Scotch; they’re dark and pungent. And I always serve them in Indian crystal, which is unembellished, thick, heavy and feels like you might clank your teeth on it.

Late-night cravings

A Swiss cheese toastie with chilli sauce. A little whisky maybe, but that’s it. I usually don’t eat after 7pm since I’m on a strict Ayurvedic regimen.