As soon as he held it in his hand, he put the instrument's mouth to his lips, like a thirsty person grabbing at a bottle of water and pressing it to his mouth.
"By that I mean try to imagine creating a cavity inside your mouth without any air bubbles and by letting in no air through your lips or throat -- it's basically impossible at sea level because the air pressure outside your mouth pushes the air pocket closed, " he said.
Red chutney scorches the mouth with garlic and chili powder (and maybe a touch of tamarind), while the green stuff tingles the lips with green chilis, cilantro and mint.