There’s something about the sizzle of a grill that brings out the caveman/ cave women in us. The thrill to see something cooking on a hot rock versus a modern day oven is a primitive urge I can’t explain. There are umpteen theories about why this style of cooking results in the most luscious grills. The ones that makes the most sense to me are A. the ability of the stone to retain and distribute heat evenly and B. the retention of moisture and flavor in the food while preventing flare-ups caused in regular grills. Now, not all of us have the privilege of owning hot stones (generally made of volcanic rock) but Dublin at the ITC Windsor brings the excitement of cooking on a hot stone right to our plate, with the Hot Rock Grills festival. The Irish pub comes alive with a variety of sizzlers crafted by Executive Chef Uchit Vohra giving diners an option of healthy, oil free cuisine made from a selection of meats and seafood. Presented on preheated “Rocks” served …