On the ever-growing list of things I want to learn to cook is chevdo. It's an addictive snack - crisp, yellow-golden 'noodles' of fried batter made of chickpea flour, turmeric, black mustard seeds, ground cumin and chilli powder. It's often mixed with curry leaves, cashews, raisins and green peas, peanuts or other legumes. While in Delhi a few years ago, a visit to a snack shop saw me in chevdo heaven - there were so many varieties, all with different 'mix-ins', that I had a hard time making a decision. The snack goes by several names and variations of spelling (in Britain, it's often called Bombay mix). It's similar in taste and texture to murukku, although that is more often piped into spirals or larger shapes before being fried. Chevdo is made from nutritious ingredients but it's not a healthy snack because it's fried. Salty and savoury, chevdo (like murukku) is said to go well with beer. The chevdo recipes in books and online don't seem that difficult, although I suspect it's not that easy to make a good version. Fortunately, friends who frequently visit Malaysia keep me in good supply and, if I'm desperate, I can pay a visit to the Indian shops in Chungking Mansions.