One line on the dish, the sauce or the menu that made your reputation.
Online, by phone, or at the counter.
Made fresh — say your average wait.
Milk sold separately.
Name the chillies and where they come from.
Describe the ferment, the cook, the ageing — however you make it.
Name what you leave out and why it matters.
For first-timers — all flavor, gentle heat.
The one regulars order without looking.
Finish it and we put your name on the wall.
The peppers, the process, and the thing you refuse to add. Heat is easy; explain the flavour underneath it.
Orders, stockists, and an honest answer about how hot you can actually handle.