Banarasi Bharwa Lal Mirch

Banaras doesn't do subtle. Neither does this jar. Plump red chillies are split open, stuffed with a spice mix of mustard, fennel and dry mango, then left to mature in mustard oil. In Banaras, bharwa lal mirch sits on the table next to the salt, because every meal gets a piece. It's bold and pungent, with more flavour than fire. How it tastes: Fleshy chilli, a punchy mustard-oil sharpness, and a tangy spiced filling that's more aromatic than hot. Eat it with: Dal chawal, puri sabzi, litti chokha, or any plain paratha that needs a good friend.