When it comes to brunch, I’m usually in a south Indian groove. If the family and I are heading out, I like to go to Saravanaa Bhavan in East Ham, London, buy a round of dosa and wash them down with mango lassi. We sit knee to knee with other families, the women usually with fresh jasmine in their hair from visiting the temple. At home, however, I make a simpler favourite, this semiya upma, which has got all the south Indian flavours I love – curry leaves, ginger and zingy green chillies – all gently diffused by the pasta.
