Updated: May 11, 2019
THE MAHARAJA OF GERMANY
Q: What do the Maharaja of Patiala, Einstein, Berlin currywurst (curry sausage), Michelin starred meals and singing bowl healing, have in common? Ans: Berlin’s magnificent, over a century old legendary landmark Adlon. The world distils itself on my plate here amid outstanding culinary talent, luxury, old world graciousness and modern high-tech. Renowned as one of Germany’s finest hotels, since 1907, it truly has been the Maharaja of Germany. Under the same roof, I get a taste of the local Berlin signature Currywurst, an uber gourmet two Michelinstarred meal and also flavorpacked Pan Asian dishes. I not only taste but also request recipes of these. And how do I taste the Indian connection? By requesting Vijay Kumar Vyas to do a healing singing bowl meditation for me. Not only did the Maharaja of Patiala stay here regularly, ( as did and still do global royalty, heads of state, Hollywood and Bollywood superstars) but he also gifted Adlon a priceless elephant fountain (please see photograph) which occupies pride of place in the throbbing heart of the hotel. In front of this elephant fountain I catch up with the charming, knowledgable Sabina Held and the celebrated chef Hendrik Otto of the two Michelin starred restaurant, Lorenz Adlon Esszimmer and request their Vijay Kumar Vyas to do my favourite tree pose.
This is when I get to know of about Albert Einstein, Angelina Jolie, Charlie Chaplin to Barack Obama who stayed here.
BERLIN’S CURRY SAUSAGE
I remember shooting (several years ago) for my TV show in Berlin and tasting the Berlin currywurst. The history of this sausage dish dates back to 1949. Herta Heuwer prepared the very first currywurst in her snack stand in Berlin-Charlottenburg when mixing a sauce consisting of tomato paste, curry powder, Worcestershire sauce. Though this was not a favorite of mine, the Adlon version of currywurst delighted. I ate mit in their Restaurant Quarre while sitting outside on the terrace, within airkissing distance of the landmark Brandenburg gate, I tasted the “Adlon-Currywurst”. Here, the talented Chef Michéle Müller offers local specialties and
international classics with a modern twist.
Recipe „currywurst“ sauce
2 pieces onion
3 stems lemongrass
10 pieces lime leaves
4 pieces thumb-sized ginger
½ piece garlic
5 pieces star anise
2 grams cumin
10 pieces cloves
3 tbsp. curcuma
2 tbsp. curry powder
1 litre mango puree
1 litre Coca Cola
10 litre ketchup
Cut the onions into cubes and sauté together with the flavors and spices.
Douse with mango puree and Coca Cola and reduce them.
Fill it up with ketchup and bring to a simmer. Cover the sausages with it. Serve.
Delicious surprise! Tasting awesome Asia’s culinary diversity in Berlin. Right here in The Adlon’s restaurant “Sra bua by Tim Raue”. Here, the brilliant head chef Kai Weigand, serves up modern Pan-Asian cuisine executed with seasonal produce. I taste his creations, simple, light and intensely flavorsome, precise with a perfect balance between sweetness, acidity and spiciness. On my request, Chef Kai shares the recipe of the amazing Wasabi prawns, should you need it please email me email@example.com as it is too lengthy to reproduce here.
HIGH END GASTRONOMY
Dazzling mastery of the culinary arts “tradition eats modern”. Any wonder that Adlons restaurant Lorenz Adlon Esszimmer has been showered with two prestigious Michelin stars and a huge number of other awards? The European-inspired, imaginative and contemporary creations, it’s classic menu is reminiscent of the hotel’s illustrious past delights. ‘Adlon-style fillet of sole’ the famous ‘Canard a la presse’ are Chef Hendrik Otto s masterpeices.
Here, I have an amazing meal of vegetarian masterpieces too. This, since Im researching vegetarian dining in Berlin. Masterpieces of flavour and texture dazzle.
CHENNAI S CULINARY HOME-TALENT
Delicious talent! Ever since last fortnight when I wrote about our Whatshot Tasting session, Ive been flooded with reader- queries about details of the home-bakers and caterers who attended it. I flag off the series with the youngest, the talented and committed 18 year old Ranjani and Akhil’s superb HerbiStore. Absolutely loved their creations and was even more thrilled to know that theyre all vegan, sans white sugar too. Guiltfree feasting on intense chocolatey“Peanut butter cups”. Needless to add the protein rich peanut butter is homemade. Couldn’t stop eating the Fudge Brownie in a jar and the Cookie dough.You can order on
DMs and retailing