The Tom Yum Koong is a spicy prawn preparation which is simply exotic. Lime, garlic and other tangy spices add the right flavour to the prawns. If you believe that the zingy flavour of mackerel needs not a drab bland sauce, but something more fiery then try the Pla Thu that has mackerel loaded with just the right amount of spice and is served with a cucumber salad. How can Thai cuisine be complete without peanuts?

Satay Kung is a delicious combination of marinated baby prawns grilled with a peanut sauce. Quite interesting. A meal in Thailand is incomplete without the greens, so the festival offers a wide range of salads to chose from. Notable among them is the Somtum Chae a(made from shredded tender papaya and a hint of chillies). Soups, noodles and rice are also available with the traditional coconut milk making its presence felt. The festival is on at the Spice Island upto October 24.