We were preparing an Indian spiced salad using dry curry leaves, fenugreek and mustard seeds, mango chutney, red chili, coriander and mint. To drink we had jasmine scented green tea accompanied by Caribbean spiced gulab jamun - golden fried balls of milk pastry soaked in honey and saffron syrup.

With water we got aromas of a bowl of Malaysian bird’s nest soup (you might want to try it before looking it up) and Moroccan pickled aubergines with garlic, coriander and cilantro. The taste, zesty avocado salad with roasted walnuts, celery and mustard cress sprouts all washed down with a glass of sweet spiced red vermouth de Jerez.