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FOR most of us, the first contact with Swiss fondue was probably Goscinny8217;s images from Asterix in Switzerland. Asterix, Obelix co. s...

FOR most of us, the first contact with Swiss fondue was probably Goscinny8217;s images from Asterix in Switzerland. Asterix, Obelix 038; co. stuck forks of bread into great cauldrons of bubbling, melted cheese. Anyone who lost their bread cube in the pot was dunked into the freezing waters of a lake.

Today, the fondue dinner is more like a gastronomic orgy8212;everyone eating together out of one pot, washing the hot cheese and bread combo down with gallons of cold white wine. And the punishment for losing your cube8212;kiss whoever8217;s seated on the left. Much nicer than the rap in Asterix in Switzerland.

The charm of fondue lies in the sharing. Although it8217;s basically a one-pot meal, stripped down to basics, it8217;s possibly the most elegant one-pot meal you8217;ll ever have. A striking visual combined with the charm of companionship.

Fondue is more than just any old melted cheese dish, and don8217;t fall for the rubbish trotted out by new-fangled chefs who use everything from Cheddar to Edam. A classic fondue is a combination of three great Swiss cheeses8212;Emmental, Gruyere and Appenzeller. Add some dry white wine plus a generous splash of Kirsch cherry brandy, and what you get is a special pot of yellow. Fondue probably rates as Switzerland8217;s best contribution to international gastronomy, although many European countries give it their own spin.

Other fondue versions include a meat fondue or Bourguinonne, where bits of raw meat are sizzled at the table in hot oil8212;this is one for the hunter-gatherer types. Then there8217;s a chocolate version, into which assortments like strawberries, apples, even bits of cake are dipped. A great dessert idea, especially for Valentine8217;s.

Fondue in a jiffy

Ingredients
Grated Emmental and Gruyere cheese, 1 cup each
Large garlic clove, 1
Cornstarch,
1 1/2 tsp mixed with a little water
Dry white wine, 1 cup
Kirsch or brandy,
2 tbsp
Fresh ground black pepper to taste
Method
Rub the pot with a crushed clove of garlic crushing releases the oils and flavour. Pour the white wine into the fondue pot and warm gently. Add the cornstarch8212;it will thicken the mixture, and prevent the cheese and wine from separating. Stir till fully incorporated. Add the grated cheese and stir until fully melted and gently bubbling. Finish with the Kirsch clear cherry brandy or brandy. Add salt if desired. Season as you go along. Serve with cubes of crusty bread8212;baguettes or any other French/Italian bread. Add on a crisp green salad with a bottle of chilled dry white, and you8217;re all set.

Romance aside, a good fondue can be a wonderful thing when temperatures dip. But while fun and sociable, there8217;s definitely an etiquette to be followed. Because, though it might be an informal meal, the last thing you want is somebody else8217;s soggy lump.

The traditional fondue pot or caquelon is a heavy earthenware or glazed ceramic dish. Enamelled metal pots are the other option. If you don8217;t have a fondue set8212;pot and butane burner, with a set of six long handled, two-pronged forks8212;don8217;t panic. It8217;ll be just as tasty if you make it on the gas top in a heavy saucepan. All you need is a pot that promotes even distribution of the heat. Bamboo skewers the kind used for satay are fine substitutes for the forks.

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The best part of making fondue is that it8217;s idiot-proof. If your courage fails, readymade options are available at most large grocery stores. Tiger brand fondue with two and four serving variants is best; the distinctive Kirsch flavour comes through nicely, and at around Rs 350 for a 400 gm packet that serves two, it makes for a pretty impressive meal minus hole-in-pocket.

If you plan to make your own, the trick is to use top-quality ingredients. All you need is a high quality cheese that melts evenly, so avoid the Britannia and Amul varieties. Having said that, the Amul Emmental is not too bad. The quality of the bread has to be good enough to withstand the hot-cheese dunk. So don8217;t throw away that day-old baguette. Use a small tea light in place of the butane burner, and you8217;re on your way.

Little wonder that Asterix and Obelix made Helvetia one of their all-time favourite stops.