Sift flour, cocoa and baking powder into bowl. Mix in the brown sugar. Add the beaten eggs, rum, oil, a little milk, and vanilla essence and mix well to a smooth batter. Pour into a greased and papered cake tin and bake for 1 hour in a slow oven or until the case has risen well and brown on top. Set aside to cool then remove from the tin.
Beat the Cream, Icing sugar and the remaining milk until thick and creamy. Pile on top of the cake and smoothen with a spatula. Decorate with the walnut halves.
Clean the fish well, slit sideways and remove the insides. Then wash well. Mix the pepper salt, Worcestershire sauce and vinegar together and apply this paste all over and inside the fish. Leave aside for 15 minutes. Grease a Baking tray and lay the marinated fish on it. Drizzle the oil all over the fish. Grill in a moderate oven for 15 minutes
Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the masala. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick. Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.
Wash the chops and marinate them with the pepper powder, and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies for a few minutes. Add the marinated chops and mix well.Simmer for a few minutes till the chops get firm.Add sufficient water and the potatoes and cook till the chops are done and the gravy dries up.Garnish with onion rings