Ostri

A fiery beef stew of slow-braised meat in a thick, paprika-red sauce of tomatoes, garlic, hot peppers, and adjika, ladled into a clay bowl with crusty shotis puri to mop up the deep, peppery broth. A 19th-century Tbilisi crossover dish that absorbed Caucasian heat and Russian comfort-food simplicity, ostri is the no-nonsense order when you want serious spice.