Sizzlers are set to lure foodies to The Sonnet in Jamshedpur from March 15. Telegraph picture

Before the mercury swelters, let your platter sizzle, sputter and hiss.

The Sonnet, Jamshedpur, will give a tasty trailer to summer with Smoke House, a sizzler festival from between March 15 and 30.

With spring still in the air, especially in the evening, the mood is right for the hot plates served on the dining tables at the rooftop restaurant of the plush hospitality hub, feel the organisers.

“We want to bring the feel of sizzlers to the city. It isn’t too popular here, but we are sure that with food lovers travelling widely, they are aware of the beauty of sizzlers, that couple hot, smoky food with the characteristic hiss,” said The Sonnet chef Sanjay.

Vegetables, prawn, chicken and fish will be served right on the hot sizzler platters, still hissing and crackling and sending out curls of smoke.

The world over, food buffs love their steaks, ribs and certain vegetables to sizzle. Here, the vegetarian platter will include desi veg shashlik, a big assortment of greens with sauce. Apart from that, foodies can look forward to herb-flavoured prawn flavoured with spices, Kentucky roast chicken, fenugreek patty with Mexican sauce and cottage cheese sticks served with hot rice.

After all that smoke and fire, the dessert is also pretty sizzling, thanks to molten cake and vanilla ice cream with hot brownie.

A different a-la-carte list with around 25 vegetarian and non-vegetarian delicacies and desserts has been prepared for the 15-day fest. The price starts from Rs 400.

“Jamshedpur has many gourmets who are hooked to Indian delicacies, biryani, kebabs and Chinese cuisine. Authentic sizzlers will definitely appeal to them. Besides, we will also offer complimentary mocktails for families,” added Anup Kumar, manager, food and beverage, The Sonnet.

Hospitality insiders said the term became popular with Sizzler, a US-based restaurant chain with headquarters in Culver City, California, which started serving steak, seafood and salad since 1958 with the unmistakable hiss and smoke.