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“The sun is still mild and we thought of hosting the Satay festival in our alfresco dining area,” says chef Ramit Kohli. Two barbecue grills nestled in the corner will dish out an array of satays. Commonly associated with Thai cuisine,there’s more to satay than meets the eye,Kohli points out. “Satays are made in various different styles depending on the region they are coming from,” he explains. Other varieties include Burmese,Thai,Singaporean,Indonesian and Malaysian.

The Satay Trail offers a potpourri of popular versions. We start first with Kopi Tiams Prawn Satay,spiked with spices from Singapore and served with the quintessential peanut dip. The Malaysian Prawn Satay,served with a dip and salad,is also highly recommended,as is the Burmese Satay made from lamb mince and spices served with slices of shallot. “While most of the accompanying dips are peanut-based,the seasonings differ,” says Kohli. Sate Bali,for example,is a vegetarian satay made with tofu and has a distinct coconut favour.

The vegetarian lineup makes a success of unusual combinations. If you are in a mood to experiment,opt for Lopburi’s Satay that is made using peppers,water chestnuts and broccoli that has been marinated overnight. “Lopburi is a city in Thailand wellknown for its cuisine and history,” says Kohli.

Also present in the festival menu is a Singaporean special called Hainanese Satay,which plays up aubergine with cauliflower,served with cucumber,onion and a tangy dip. The dips come in a variety of flavours,including sweet,tangy and fiery. A platter of six Satays is priced at Rs 499 (excluding taxes) and one can choose a mix of vegetarian and non-vegetarian options.

Meal for Two: Rs 1500 (including taxes)

Location: Sector 17,Chandigarh