What the Fork: How Switzerland’s Fondue Became Melting Pot of Cultures, Writes Kunal Vijayakar
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Kunal Vijayakar writes: We cooked Fondue at home quite often. We had brass pots with wooden handles, and acquired the long fondue forks. My grandmother would melt Amul cheese, mix it with flour, mustard, black pepper and cheap wine, and make small crusty bread for us to dip into it
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