At Spices, JW Marriott, Chef Bang Bang (we were dead serious about the names bit) loads skewers over his charcoal grill (hibachi, a traditional Japanese heating device). The Hibachi Grills Festival (March 7-16), as per the chef, is for people to know that there is more to Japanese food than sushi or wasabi. “Food cooked over hot hibachi grills is very sumptuous. All people seem to want is some sushi or some miso. Usually, guests can order a la carte too but we decided to have a full-fledged hibachi festival to popularise the same.” He says that one can get a fair idea about Hibachi over Yellowtail (a type of fish) or salmon hibachi with some hot sake.

And why just the hibachi, one can eat grilled meat or chicken off bamboo skewers at the Satay Festival (March 8-16) at India Jones, Hilton Towers. Traditional satays from the Orient with peanut dip are, needless to say, an Asian favourite. From Indonesian style Satay Udang ‘Bumbu-merah’ to Satay Blora (skewers of grilled chicken marinated in lemon grass, fresh turmeric, garlic and chillies) from the town of Blora, in Central Java, there is a lot to choose from.

There’s also the Vietnamese Pho Festival (March 7-21) at the Lake View Café, Renaissance Hotel. The festival borrows its name from the famous Vietnam Pho or beef broth. Foodies can soak taste buds in fish sauce, lemon grass, lime, kaffir lime leaves, herbs and spices, all flown in from Vietnam.

February to July is the best season for scampi (Norwegian lobster) fishing. After becoming part of American-Italian pop culture, scampi is now making an attempt to invade the Mumbai culinary vernacular. At the Scampi Food Festival (on till March 10) at Mezzo Mezzo, fresh scampi is flown in from Europe every day. Chef Alex Bignotti says, “Scampi is not readily available. Plus, this is the best season for it as it is tender and flavourful. The tail of the lobster, in particular, is very tasty.” The natural flavour of scampi comes out best in the Insalata di scampi arrostiti, verdue primaverili, gelatina al pomodori e maggiorana (oven roasted scampi salad, marinated spring vegetables, tomato and marjoram jelly) and the risotto agli scampi, riduzione di bisque e pepperoni (Scampi’s risotto, bisque and bell peppers reduction). “The names are a bit intimidating but many people have tried it and loved it,” says Bignotti.