Kavita Meelu

Drawing on self-reflection and astute social criticism to create invaluable communities and groundbreaking events, Kavita Meelu has been instrumental in shaping the evolution of Berlin’s culinary scene.

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Kavita Meelu

Drawing on self-reflection and astute social criticism to create invaluable communities and groundbreaking events, Kavita Meelu has been instrumental in shaping the evolution of Berlin’s culinary scene.

Read More

Kavita Meelu

Drawing on self-reflection and astute social criticism to create invaluable communities and groundbreaking events, Kavita Meelu has been instrumental in shaping the evolution of Berlin’s culinary scene.

Mary Scherpe’s Guide to Kreuzberg

Stil In Berlin’s founder shares six tips for making the most of her neighborhood’s diverse natural, culinary, and cultural delights – from a stroll along the canal to her favorite bakery: shedding light on what gives this corner of town its distinct vibrancy.

Destiny Dexter’s Kaffir Lime Strawberry Cake 

Cake Wet Mix 215g coconut milk 4 kaffir lime leaves (dry) Juice from 1/2 lime 85g coconut oil (melted) 200g raw sugar 90 g applesauce 3g salt 3g lime zest 6g apple cider (or rice) vinegar   Dry Mix 2g beet powder 7g freeze dried strawberry powder 200g flour 70g ground almonds 7g baking powder…

Destiny Dexter

Destiny Dexter’s venture Jabo Foods supplies vegan cookies to cafés, pop-ups, markets, and festivals in Berlin. It also tells the story of truly living one’s truth by revisiting one’s passion and reconnecting with this calling in a new city and country.

Dilek Topkara’s Choc Berry Cake

Sponge Cake 230g sugar 215g flour 1 tsp. baking powder 1 tsp. baking soda 75g cacao powder 60ml vegetable oil 185g full fat yogurt 170ml water 2 eggs   Frosting 150g unsalted butter (at room temperature) 110g icing sugar 240g cream cheese (full fat) 1/2 vanilla bean, cut open & scraped   Instructions: • Preheat…

Dilek Topkara

“Everything was paid off with the cakes.” : Dilek Topkara is a spirited, self-made pastry chef and entrepreneur whose determination and warmth bridges communities in her Berlin bakery and café Dilekerei.

Mathilde de L’Ecotais

Paris-based Mathilde de L’Ecotais—a multi-disciplinary creative mind working at the junction of technology, innovation, education, and intuition—illuminates how we perceive and consume food, and gets us thinking about how we can protect the Earth and achieve social change.

Dalad Kambhu’s Jim Jaew

“This is one of the recipes I loved when I was younger, Jim Jaew, which means sliced grilled beef with tamarind sauce. When I was growing up, there were some Thai restaurants importing beef from Europe or America. They made (and still make) the dish with this kind of [imported] steak and this same kind…

Dalad Kambhu

In Berlin, Kin Dee’s founder and chef Dalad Kambhu celebrates Thai cuisine with exciting and inventive dishes while striving to set new standards in the industry.

Ash Lee’s Ginger Milk Pudding

“This one is a healthy, light dessert and is very easy to make: basically milk and ginger, a little sugar, and you can put whatever syrup you like to have. I like to eat it plain because I don’t have a sweet tooth, actually. But I like the [sweet olive] flower syrup because of its…

Ash Lee

Berlin-based Shanghai born and raised chef Ash Lee brings addictively fiery and delicious flavors to Berlin, while exploring and redefining what makes Chinese food authentic.

Ursula Heinzelmann

Berlin based writer and gastronome Ursula Heinzelmann on the history of Germany’s culinary traditions and recognizing each other through food, beyond borders.

Angèle Ferreux-Maeght

Parisian chef Angèle Ferreux-Maeght cooks food for people with love and intention, laying the foundation for good health, holism and happiness.

Lindsey Tramuta

Journalist, author, and blogger Lindsey Tramuta on being at the intersection of French-American culture and how it informs her reflections on the evolution of Parisian city life.

Mary Scherpe

Stil in Berlin creator opens up about the values that shape the decisions she makes for her blog.

Tainá Guedes

Food Art Week founder Tainá Guedes on how she came to connect food, art and activism to achieve awareness and sustainability.

Makki Crona’s Swedish Jam Caves

Ingredients: 450g (3 cups) all purpose flour 100g (1/2 cup) sugar 1 teaspoon baking powder 2 teaspoons vanilla sugar 200g (7/8 cup) softened butter or margarine cut in cubes About 100g jam of your choice (we have cloudberry in the pictures)   Instructions: • Set your oven to 200°C (390°F). • Mix together all the…

Ruth Bartlett

The creative mind behind Sweethearts Berlin recounts the ways she builds community in Berlin’s gastro scene.

Sandra Winkens interview recipe jasmine rice poppy seeds

Sandra Winkens’ Jasmine Rice Salad with Poppy Seeds

Ingredients: 1 cup jasmine rice 2 cups water 1-2 tablespoon coconut oil 2 tablespoons poppy seeds 1 teaspoon cinnamon (or 1 cinnamon stick) 1/2 bunch or parsley   Instructions: • Begin by cooking the jasmine rice according to the instructions on the package. • In a pan, melt the coconut oil and add 2 tablespoons of…

Sandra Winkens

Berlin based yoga instructor acquaints us with her Ayurvedic lifestyle for balance and mental clarity.

Lillie O’Brien’s Outdoor Rhubarb & Green Cardamom Jam

Ingredients (for 10 300mL-10oz jars): 1.2kg (2.6 lbs) outdoor rhubarb 800g (1.7 lbs) caster sugar 2 tablespoons green cardamom pods juice of 1 lemon Instructions: • Toast the cardamom pods in a small skillet over medium heat until they start to pop and turn light brown. Be careful, as they can be quite ‘lively’! Take the pan…

Cynthia’s Sweet Potato Waffles

Ingredients: 3/4 cup almond flour or any gluten free flour (I like it with chestnut flour) 1/4 cup coconut flour 1/2 teaspoon baking soda 1/2 teaspoon of pink himalayan salt (or any other salt) 1 teaspoon cinnamon (or 1 cinnamon stick) 1/2 teaspoon nutmeg 1 medium sweet potato, cooked, skin removed 2 eggs 1 1/2…

Cynthia

A story about the healing power of going natural and connecting with your roots.

Leitha Matz’s Chicken Soup

Ingredients: 2-3 liters of stock, preferably homemade 1-2 medium yellow onions, diced or the white sections of two leeks, sliced 1/2 medium celery root, peeled and diced 1-2 carrots or parsnips, cleaned and diced 1-2 medium potatoes, cleaned and diced 1 clove garlic, minced 1-2 red bell peppers, seeded and diced (optional) 200 grams chopped…

Leitha Matz

Drawing from a culinary expert’s deep knowledge about sourcing ingredients to create food that’s easy to understand.