The smell of sizzling chicken and beef permeated the air. No it wasn't Satay nor the typical aroma of BBQ sauce. The specially marinated pieces of meat was being prepared by the Mongolian contingent at Nilai University College (Nilai UC) to give students and staff a sample of a Mongolian favourite known as 'shoshlog'. After a few tentative queries as to the origin of the meat and that it was not horsemeat, many students and staff could be seen tucking heartily into the charcoal-barbequed chunks of meat.