GLASGOW restaurant The Dhabba has come up with the ideal antidote to beat the world’s hottest chilli pepper. 

The North Indian eaterie in the Merchant City recently sponsored the Indian Food Festival and saw how some customers were struggling with a few of the hotter dishes. 

Owner Navdeep Basi and his brother Peet came up with a solution for customers who wanted the kick followed by a swift recovery. 

The concoction is simple - using black salt, soda water and lemon but it somehow manages to neutralise the spice and cool down customers mouths. 

Peet explained: “A lot of people think milk is good for chillis and milk is good. Any lactose helps to coat the lining in your stomach. However, ice-cream, which some people try, does not help because the sugar reacts with the chilli and helps it to linger longer.

"We’ve devised a drink using soda water, Black salt and freshly squeezed lemon juice. 

"Salt and lemon, being the opposite of sugar help to neutralise the oils and help to cleanse your palate.

"Black salt is often used on Indian salads and has a unique mineral flavour.

"The drink is simple but it’s refreshing in its own right and it does the job it’s meant to do.”

The Indian grown Bhut Jolokia or ghost pepper which comes from India is one of the hottest chilli peppers in the world.