Vegetarian
In Norway we are used to a slightly sweet taste in peas and they are often steamed with a little butter. Here you can try the exact opposite, namely more spices and a lot more flavor. The chili is of course optional.
I have been lucky enough to have the opportunity to make culinary journeys to India, where South India has been a fantastic feature. South Indian cuisine is colorful and flavorful with different spices and flavors than the ones I grew up with. In addition, it has a rich selection of seafood, vegetables, pork and rice dishes. The rice also tastes different than the long-grain basmati rice. It is thicker, shorter and has less flavor, which is why I think it is often made with different spices. Also, rice is eaten with almost every meal and it is a good change from the usual boiled rice.
Upma is actually a South Indian dish, I learned it because my mother lived in South India for a couple of years and learned local recipes. I also really like South Indian food, which tends to be spicy. Since semolina is quite tasteless, it takes a lot of spices to get enough flavor. Couscous can also be used as a variation, but then it will not be gluten-free. Gram lentils fried in oil give a crispy taste and some variety among the soft vegetables and semolina, it is possible to use urid daal white lentils without shells instead of chana daal.
Luxury bread
Methi means fenugreek, na means of and thepla is a thin round bread from the state of Gujrat, southwest India. These loaves are rolled thin like sausage loaves, but they taste much better. Now I know that it is difficult to get hold of fresh fenugreek, but then you can use dried fenugreek and soak it in the water you are going to make dough from. Remember that in a dried state, herbs have a very strong taste, so only use 10 grams in dried form . They can be made with just whole wheat, but traditionally they are often made with chickpea flour. In consistency, it is a little firmer than bun dough.