The Germans and their grill, yes, it’s kind of a special relationship. As soon as the first rays of sunshine, no matter how tender, can be seen, brave people (mostly male) stand with freezing calves on the terrace to declare the barbecue season open. And indeed, the first (tofu) sausage of the year heralds summer for many, a time of sociability and ease.
Only in culinary terms does this tradition seem to have hardly developed any further. Bratwurst, meatballs and Balkan salad have been on the table since grandmother’s time. And although in most cities you can enjoy dishes from dozens of nations within a small radius, their influences are still far removed from the home grill. Why? We now dare and bring fresh ingredients into the barbecue season this year.
Asian grilling is on the rise right now. You can already imagine why the trend is spilling over onto our plates right now: After a long pandemic, the desire to travel has increased immeasurably. How nice would it be to experience a long-distance journey in just one evening? We can do this. There is so much to discover in culinary terms on the continent that a barbecue should hardly be enough – but we have thrown ourselves on the delicacies of various countries and reinterpreted them.
With the help of sesame tuna and paneer, you can travel from Japan to India in one evening. Not bad, right? And because you can usually get enough of the delicious side dishes while grilling, there is no lack of them at the Asian BBQ: For example, Vietnamese summer rolls and fruity mango and cucumber salad with peanuts are on the table. Tastes summery, light and, above all, delicious.