For 3 and a half years we lived really close to Hammersmith and I took a bus home from work everyday, and visited plenty of restaurants down King Street. Remember Sagar? And Tuga? And Noodles & Magic? I never noticed Shilpa, and in retrospect, it baffles me how I missed it. I've been to Shilpa Hammersmith thrice in the last year and three months, and each time I have adored it.
Every self-respecting South Indian loves idlis, no? These light and fluffy steamed cakes made from fermented rice and lentils have that perfect mix of protein and carb that you need to kickstart your day, and dunked in sambhar and coconut chutney or slathered with ghee-podi (spice mix powder mixed with ghee), they're superbly soft and delicious. But too much of anything gets boring, and that's when you find yourself staring at your spice shelf and your fridge shelves and pulling open all the condiment drawers and cupboards in your kitchen, wondering what you can do to make things interesting again.
Here are 6 great ways to pimp up your idlis!
A few weeks ago, I shared my chorizo and egg bhurji recipe. I love a good bhurji; you can tweak these Indian spiced scrambled eggs in so many different ways, making for some very yummy and varied brunches. This is my husband's South Indian Egg Bhurji recipe.
A chilla is a savoury Indian pancake made with ground lentils and spices, by the way. And here's another dal chilla recipe for you to try out.