Mains - Hermann

Kuzhi Paniyaram (Indian Crispy Lentil & Rice Balls)

If you’re a fan of South Indian cuisine, you’re in for a treat! Kuzhi Paniyaram (also called Paddu or Appe) is a fun South Indian snack or breakfast that combines the flavours of fermented rice and urad dal batter with a tempering of spices and aromatics. This bite-sized, savoury delicacy is traditionally cooked in a special paniyaram pan, resulting in a crispy exterior and a soft, fluffy interior. Kuzhi Panivaram is perfect for breakfast, a light meal, or as a delightful tea-time snack and just happens to be naturally vegan.

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte, also known as “raw meatballs,” is a tantalising Turkish dish that has captivated taste buds for centuries. Originating from the southeastern regions of Türkiye, this unique delicacy traditionally featured raw meat mixed with bulgur and a medley of spices. However, since the use of raw meat was banned by the Turkish Health Ministry, vendors started using bulgur and walnuts instead, turning Çiğ Köfte into a popular, naturally vegan street food.

Ndengu (Kenyan Mung Bean Curry)

Ndengu, also known as green grams or mung beans, is a cherished dish in Kenyan cuisine. This nutritious stew, rich in protein and fibre, is typically simmered with tomatoes, onions, garlic and an aromatic mix of spices. Often enjoyed with rice, Chapati or Ugali, Ndengu is a versatile and hearty meal and a staple in many Kenyan household.

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

Potaje de Garbanzos has its roots in Spain’s rural cuisine, where cheap and easily available ingredients were turned into a nourishing meal. The lack of expensive animal proteins meant that the dish was also suitable for religious fasting periods, which made it a popular staple during Lent. Over time, it reached the kitchens of all economic classes, where it began to transform into countless variations and became a symbol of home-cooked comfort food. It’s the kind of dish many remember fondly as the one their grandmother would prepare on a weekend.

Ugali (Tanzanian Maize Meal)

Across the African Great Lakes region, you’ll find versions of Ugali. Most parts of Tanzania and Kenya share the same name for it, while it’s known as Sadza in Zimbabwe. The Malawian version is called Nsima and was even added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

Rishta bil Adas (Lebanese Pasta & Lentil Soup)

Pasta has long been a staple of Levantine cuisine, where it has found its way into rice and lentil dishes, and even desserts. It has the ability to lift a humble meal of lentils into a complete protein, and makes it incredibly fun to eat. Rishta bil Adas is one of these dishes. It’s a comforting lentil soup that gets its rich flavour from carefully caramelised onions, a few spices and fresh coriander. By cooking the lentils together in the same pan, they impart their hearty flavour and turn the liquid into a wholesome broth.

Adas Bil Hamod (Lebanese Lentil & Lemon Soup)

At first glance, the Lebanese Adas Bil Hamod appears to be a simple lentil soup. Already delicious by itself, it is transformed into something miraculous once a hot oil of sautéd garlic and dried mint is stirred through. Add to that the hearty broth in which the lentils were cooked as well as the tangy flavour of lemon juice and you find a healthy dish that’s rich in comfort.

Uttapam (Indian Rice & Lentil Pancakes)

Just like Idli and Dosa, Uttapam is made from a fermented batter of rice and lentils (urad dal). However, rather than steamed in trays or spread out thinly in a pan, it is fried into a thick, fluffy pancake and topped with aromatics like onion, chillis, tomatoes and coriander.

Kuru Fasulye (White Bean Stew)

Contrary to belief, the national dish of Turkey is not Kebab, Lahmacun or Menemen. Instead, many locals will name Kuru Fasulye, a fiery stew of white beans that have been slow-cooked in a rich tomato, pepper and chilli broth.

Sambar (South Indian Lentil & Veg Stew)

Sambar is a quintessential South Indian dish that is often served alongside Idli. It’s a tangy and spicy lentil-based stew that is made with a variety of vegetables, tamarind juice, and a blend of aromatic spices that give it a distinct aroma and taste.