A late morning cuppa, a quick brunch, a quiet evening.
In introspection. In jubilance. In gloom.
Pleasant blue walls, good service, decent food, serene ambience – I show you, today, My Beloved Pleasure Cavern.
In one of the backlanes of Khan Market, I climb up a dozen broad stairs to reach this place.
And then, the fun begins.
This winter, I was there to sample their Fondue.
Skeety knows that the Fondue being a community dish, is not meant to be had alone, but then, for want of peace, Skeety had it all by herself 😛
Okay, Skeety did order the Kahwa alongwith. If that is any relief for those who go back with growling tummies after reading my posts 😛
The Fondue is tastefully served in an earthern pot (with a tealight flickering beaneath to keep the cheese bubbling) with squared pieces of bread and crackers.
People at Market Cafe happily admit that they don’t do an authentic Fondue, but what is their own variant of the original recipe. And Skeety says it tastes oh-so-lovely, though she is YET to taste the real thing.
The Kahwa was not as good as it ought to be. But then, they claim to have learnt it from a Kashmiri guy whose preparation is much appreciated in the Delhi party circuit.
The Hot Chocolate Mud Pie is their clame to fame and I absolutely love the Goat’s cheese on baked Walnut bread with Za’tar that they do.
Coming back to the Fondue (which is the swiss national dish), there are interesting legends which do rounds as the printed word spreads across the globe through some of those wonderfully bound books on food (not recipes books, mind you).
I will share two with you:
One goes that during the harsh winters, the shepherds of the Alps, having little or no vegetation around, combined cheese, wine and milk to make the cheese sauce, and ate it with the thick bread.
Another interesting version is that during the Swiss Reformation, when food supplies fell alarmingly short in Zurich, the Catholics and the Protestants merged all cheese, wine and milk into a big pot and ate it by dunking pieces of bread into this pot of cheese sauce, and hence was born, the great FONDUE.
What are you waiting for? Dunk your way to a riot of flavours, before the foggy mornings fade away to pave way for the scorching summers. And come to me with a happy tummy and smiling face 🙂
