What to eat with what

The classic. Smear a little thecha on hot jowar or bajra bhakri, top with ghee — the heat and the ghee balance each other perfectly. Also brilliant with pithla-bhakri.

The everyday hero. A wedge beside plain varan-bhaat lifts the whole plate; tucked into a paratha roll it does all the talking.

Solapur's dry, garlicky shenga chutney. Sprinkle over buttered bread or dosa, dust on cucumber-tomato koshimbir, or eat the old way — pinched with bhakri.

The quiet one. A spoon of javas chutney on steaming rice with ghee is a complete first course in villages across Maharashtra.

Not a condiment — the backbone. A teaspoon deepens mutton or chicken rassa, matki usal and misal; a pinch wakes up scrambled eggs.

Whole slow-pickled cloves. Serve beside soft khichdi or curd rice for contrast, or alongside thalipeeth with white butter.

Earthy karale (niger seed) — the traditional companion of jowar bhakri, especially in winter.

Sweet-sour and sticky. Lovely with methi thepla, as a chutney swap on snack plates — and surprisingly good next to sharp cheese.

The finisher. A small spoon after dinner — paan freshness without the paan stall.