The nutty, vaguely familiar taste of mustard seed and the earthy smell of curry leaves waft from the fritter, but vada pav approaches perfection because it mingles potent flavors with so many comforting textures: squooshy bread, creamy and slightly lumpy mashed potato and a hint of crunch from the batter.

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The taste is sweeter than I expected, balanced by earthy grains, with notes of chocolate and nuts.

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The wild basil is still in my hand and as I chew a green leaf, releasing its strong, earthy flavours, the colours of Ibiza seem at once to be all around me: in taste, smell, sound and sight.

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