For emphasis, Mulvaney quotes the green group saying that "at least some Somali pirates are believed to have been fishers who watched their stocks being plundered by fleets from around the world".Wild bluefin tuna, cod and sturgeon, the source of caviar, have already become endangered species - top restaurateurs around the world are keeping the prized tuna off their menus to prevent further depletion.Worse, Somali vessels engaged in such fishing also transport drugs and arms, which points to a deadly nexus.
At a time when scandals and unseemly flare-ups are peeling off the army's veneer of incorruptibility, it is reassuring to know that even in the most trying circumstances, regimental wives have kept up the camaraderie between officers and the 'other ranks' by upholding social rituals fed on the recipes of the Raj and old issues of Woman and Home.
The Raj rituals are very much alive in the cantonments, where the commanding officer's chhoti hazari is timed with the early morning wake-up call of the buglers, where newly posted young officers are expected to 'call on' their seniors and 'beg leave' from the lady of the house before the allotted time is up, where chiffon-and-pearls 'coffee mornings', pagal gymkhanas and barakhanas provide the social glue to a community of disparate people thrown together into unfamiliar environs.
Kikky Sihota, who married into the 7th Light Cavalry in the mid- 1970s and later ran cookery schools for army wives, brings this world alive in the pages of A Memsahib Cooks: The Ultimate Army Cookbook.
She takes us into a world where it was considered infra dig to serve stuffed paranthas and yogurt to a visiting colonel or a brigadier - milk and cornflakes, potato cutlets and baked beans (if the visitor was vegetarian), pan-fried liver and kidney with caramelised onions (if a reliable butcher was around) and orange juice (when in season) were the mandated edibles.
The living quarters had few amenities, the entertainment options were limited (during movie nights, the side wall of a tank shed served as the big screen), and life was a series of goodbyes for the children, yet the wives kept themselves and their compatriots together with their neighbourly visits, which gave the hostesses an opportunity, even if taken by surprise by the visitor, to wow her guest with her culinary skills, the recipes taken in many instances from the pages of Woman and Home.
At coffee mornings, which often ended with the ladies playing ping pong in saris, potato grenades and popovers were in the good company of chiffon melt-in-themouth cake and Babina's cheesecake (an orange cheesecake that Sihota named after the cantonment town in Jhansi district).
At dine-ins, where a newly arrived officer and his wife would get introduced to fellow officers at the station, ceremonial rituals, hierarchical seating, trilling of the bagpipers and the rum fumes in the air would provide a rather surreal setting for an elaborate spread, especially if you were in Sihota's orbit, with dishes such as minced lamb custard, chicken a la bombe, memsahib's special with chicken breast and dried apricots, and Chutney Mary Fish.
It got even better at the barakhana, where fish avocado in lime orange sauce, Major Grey's chicken, whose surprise ingredient is mango chutney, pot roast and aubergine rolls tickled the palate of the regiment stationed at Ambala.
It may have been a small town, but the chicken Cordon Bleu with wine sauce had to be done to perfection, served with glazed carrot slices and baked potatoes.