Taj Deccan is hosting the Fondue Festival from 27th March to 2nd April, at Arena, the 24-hour coffee shop. The a la carte menu for the festival will include dishes like The Classic, a classic blend of gruyere and emmenthal with Chardonnay wine; Four Cheese Fondue, a creamy blend of cream brie, gruyere, emmenthal and roquefort; and The Appenzeller, Swiss cheese fondue with a hint of fennel and brandy.
All fondues will be served with French bugget, multi-grain bread, cured olives, gherkins and sweet & sour onions. You can relish your fondue with accompaniments like veg grilled zucchini, pickled carrots, sauteed mushrooms, baby jacket potatoes, steamed broccoli & green asparagus, and non-veg items such as lamb picatta, tenderloin sausages, chicken salami, grilled chicken, tenderloin salami and chicken sausages. In seafood, there are grilled calamari rings, smoked salmon, grilled pomfret, steamed murrel and sauteed shrimps.
Fondue is derived from the French word fondre, which means melt. Traditional Swiss style fondues are a combination of two cheeses, gruyere and emmenthaler. These two are combined because either cheese alone would produce either a mixture that is too sharp or too bland. The cheeses are most commonly melted in a dry white wine, which helps to keep the cheese from the direct heat as it melts, as well as to adds flavor. The Kirsch (a clear cherry brandy) is added if the cheese itself is too young to produce the desired tartness. The garlic is for additional flavoring, while the flour or cornstarch assists in keeping the cheese from separating. Long forks are used to spear a cube of bread and dip into the cheese. Each canton in Switzerland has its own "traditional" style fondue.
The festival is open for dinner only. Please contact 6666-3939 for further details.