Excerpt:

The fete was held in the Suriyah ballroom. Recently constructed, it was in the style of the ancient Mahabar sun god from which it took its title. The room was awash in a bright golden light, the source of which was a large globe affixed to the center of the cieling. Copper wire snaked from the fixture to a several generators, which utilized steam technology to power the globe with a steady light that did not ebb of fade. The golden effect of the lamp was accentuated by the brass panels that lined the walls, upon which hieroglyphs representing the seven temples of Suriyah had been artful designed. More designs graced the walls on tapestries, the stories spon onto them both beautiful and horrifying.
Copper designs tucked artfully into corners worked to send bursts of onto the floor of the ballroom, mimicking the humid, exotic feel of the Mahabar climate, and giving life to the rare hibiscus and mango flowers that delicately climbed the walls and pillars and perfumed the room with their fragrant scents.
Along one one wall a long, gilded table held a veritable feast served to the guests as a buffet. And oh, what a feast it was! Piles of golden samosas in the style of northern Mahabar, stuffed with onions and channa and minced meats. Spiced mango chutneys in glittering silver bowls. Spicy red curries made with venison and channa and chicken, their colours vivid against the glowing walls of the ballroom. And Adeinian fare, too! Steaming pies of venison and chicken and eel; thick slices of roast beef, oysters served baked and raw, and countless kinds of cheeses, some as soft as butter and served on crusts of bread, others with only their sharp flavours to accompany them, and still more encrusted with herbs and nuts. And dominating one end of the table, a sumptious spread of desserts: Candied apples and pears floating in brandy; sticky balls of rice flavored with mangoes and coconut milk; sugar encrusted lemons and tart pickled limes; towers of honeycomb and blocks of ice cream; mint jellies, raspberry jellies, pear jellies, lemon jellies; and crowning over it all, a glittering ice sculpture that had been molded into the shape of the Adeinian royal crest.
And throughout it all flowed rich red wines and bubbly champagnes, cordials and gimlets, and strong draughts of a curious new coffee flavored liquor that was popular with the Queen.