Years ago, I entertained myself with the idea of opening my own bistro where everything would be served in bowls. Which is what it would’ve been called, obviously. It was never serious, I just needed it during an extra-stressful time to get my mind off things. However, five years later and here we are: what is a restaurant today, if it doesn’t have a bowl on the menu? My most hilarious example of peak bowl-itis was a spätzle-bowl. What does it even mean, to make a “bowl”? To put all kinds of ingredients into a deep dish and call it a day, at its worst, and using bowl-shaped ceramics for extra saucy foods, at its best. The title here is just a joke, though. Almost none of the dishes – except the first one – in this post qualifies as a “bowl” in the late 2010s meaning of the word. However, I couldn’t help but notice the dominance of bowls, even in this none-bowl focussed post. On with it, then…
Soup night is my favorite night in winter, when Berlin can be so cold and grey, we tend to forget why we ever liked this city. Luckily, Berlin offers (not plenty but) enough coping strategies, first and foremost: steaming hot soups that will warm your belly and your soul and keep your mind from breaking thanks to the ice cold winds from the East. Let’s drown in bowls of soups filled with thick noodles, hearty broths and loads of flavor. Aka: plan your winter depression along this soup-route:
Update: Tandur Lasan is now called Dilan, but bakes the same delicious bread.
Located in not much more than a hole-in-the-wall, not bigger than 10 square meters at most, the space is big enough for two bakers constantly kneading, throwing and rolling breads to bake them to perfection in their Tandoori ovens.