The great hall of Rathore Palace was dressed for royalty: long tables of polished teak, ivory-silk runners embroidered with the family crest, and brass candelabras dripping with beeswax candles that flickered like eager eyes. Between crystal goblets and gilded platters lay the fruits of Iravika's labor—steaming bowls of dal, rotis puffed to perfection, fragrant biryanis, and rose-scented kheer. Servitors in crisp uniforms flitted between guests, their brass trays gleaming with delicacies.
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