And The Power Of The Power Before And After The Communism

Haresh Shah

hotelrubble

‘So what are some of the Czech specialties?’

‘We only have three.’

‘And they are?’

‘Pork, dumplings and cabbage. Dumplings, pork and cabbage and cabbage, dumplings and pork.’ Answers Ivan (Chocholouš) and breaks out in a big laugh.

‘And of course there is Svíčková…’ he continues. Which is not as common to come by.

Every time I return to Prague, my dilemma remains the same. What to eat? There are other things on the menu – klobasa? Breaded and fried chicken breasts?  Fried cheese? Fruit dumplings? But time and time again, Ivan will make me take the U turn and order Vepřo, Knedlo, Zelo. By now he knows my taste. More like my sensitivity to the fat contents and the toughness of the meat normally served by most of the local restaurants. Pork, dumplings and cabbage being the national dish, the chances are that in a good restaurant the cut they serve would be tender compared to the neighborhood hospodas.

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