In the very very distant past, when the cold beaten London had enveloped us with wind chills and frostbites Mr. A paired up with his best buddy and planned an Easter Break, with damsels, to the land of Sound of Music, aka Austria. Vienna and Salzburg were to receive these four youngsters (did I not mention it was in the distant past?) who were half frozen in London and provide them with a tour of history, culture, decent temperatures and of course food.
After driving hotel companies insane, we managed to find great accommodation deals in both the cities and landed in Vienna on a dull bloodless Friday. The moment we got out into the city and the Viennese gales slapped on our faces, we understood with our frozen minds that this would a blue trip. Cold to the T (or the V) Vienna was unwelcoming, dreary, and numb partly due to our flimsy apparel collection and partly due to flimsier planning on the part of Mr. A and Buddy.
After spending two days like walking icicles in the capital city Mr. A victoriously thought of renting a car and driving to Salzburg. Finally, thawed in a small grey Fiat, and only when we were beginning to enjoy the Central European beauty, Mr. Buddy in all excitement forgot his foot on the pedal and was soon caught by the Austrian Police. Leaving their damsels in distress, both Mr. A and Mr. Buddy walked out of the car (full Punjabi style) and tried to cut a deal (full Punjabi style again) with the traffic warden. Ashamed and 200 Schillings less in their pockets, they returned to the car and drove all the way to Salzburg in complete silence.
Moving onto food, apart from the schnitzels, escalope and steaks there was not much that Austria offered. I do faintly recall having the creamiest strawberry pastry in one of their café’s (probably the only decent thing we ate). Needless to say, returning back to London was a sigh of relief.
Writing this has given me the chills so I will now move onto a warm dinner suggestion – Parmesan Encrusted Veal. Lean veal, thinly filleted, crusted with Parmesan and panko crumbs and then shallow fried until tender. Accompaniments can vary depending on personal taste. I paired them up with wasabi mayonnaise, quinoa and sweet corn.