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Say cheese!

Cheese and wine spin together at the Fondue fest



Spirited dish Savour the fondue

Master of love Yash Chopra will be happy. Arena, the coffee shop at Taj Deccan is serving cheese and wine, the Swiss way. It’s the first-of-its-kind Fondue festival creating the buzz this week in the city. It is an unusual combination but Devra j Singh, the hotel’s F&B manager insists it works well. Says he, “Hyderabadis have accepted all global cuisines and the adventurous ones are always game to try out something new.”

Fondue is derived from the French word fondre which means melt. “Grated cheese is added to the white wine and cooked on a slow fire till it melts completely. The dish is relished along with accompaniments and is prepared when families and friends get together. The subtle flavour and big chatter adds to the mood,” says Devraj.

At the fest, the traditional Swiss style fondues are a combination of two cheeses, Gruyere and Emmenthaler. The a la carte menu include dishes like the classic (a blend of gruyere and emmenthal with chardonnay wine), four cheese fondue, which is a creamy blend of cream brie, gruyere, emmenthal and Roquefort and the appenzeller (Swiss cheese fondue with a hint of fennel and brandy).

As you order a fondue and catch up on serious conversation, the spirited dish is cooked live in front of you in a trolley. You can enjoy it along with multi-grain bread, olives, sweet and sour onions, steamed broccoli green asparagus, calamari rings, smoked salmon and grilled pomfret.

For the explorers, who are looking forward to this cheese treat, Devraj shares a story associated with it.

“When one dips a cube of bread in the fondue, one needs to be careful not to drop it down. If it does, men have to treat their friends with wine and women have to kiss the person sitting next to them,” he says laughingly.

So, next time you want to relish the joys of fine dining, remember not to forget your wallet and the mouth spray!

NEERAJA MURTHY

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