In Ahmedabad I met Mrs Nanavati, who showed me how to prepare and cook khandvi, which could be described as a sort of delicate Indian pasta. The ‘pasta’ is made from a paste of chickpea flour, used in many Gujarati dishes, and yogurt. Golden with turmeric, it is transformed into little rolls and served cold, scattered with coriander leaves and the typically Gujarati garnish of seeds popped in oil - sometimes with a little grated fresh coconut too. I often serve khandvi as t
