Aroma Kebap - Menú

"... I thought and so it came that I was allowed to travel abroad just before the trip to the Bregenzerwald... on a Tuesday afternoon with the GG colleague from Bad Herrenalb in the Karlsruhe scene Imbiss Aroma reappeared. My Gastro accomplice, with whom I put this project into effect, had already praised this Iskender temple off the Schnitzel barrier in advance about the green Mate tea. His photo of the mixed grill plate had already burned deep into my culinary subconscious. Since then, in the truest sense of the word “on glowing coals”. Probably, I've passed the inconspicuous corner of snacks a thousand times without taking note of it. On the outside, the shop is exactly where the Palatinate wants to free itself from the last urban remains of the fan city surrounding it, and the South Africans are already leaning against the eyes of the left-Rhine region. The fact that the “guarded” words “döner” above the left window and “Kebap” did not jump to my eye before, was in no way at the outer appearance of the place. No, this was very well maintained, which should confirm when entering the guest room. The refurbished interior pleasure colleague Oparazzo has already pointed out in his head the comprehensive, in fact quite colorful renovation of the shop. The interior also told me. Right to the left of the entrance was the Take Away Theke with well-filled stainless steel boxes in which the greenware and sauces were used. Behind this, as from the textbook for Dönerthekenlogistik – in Berlin Neukölln there is a specially designed chair – to the left the dough roll machine for the Yufka Fladen and to the right of it the spine apparatus, which generally operates under the name Dönergrill. Dönertheke Royal Da seemed all brightly shy, almost a little sterile. Such cleanliness was not so often felt in Etablissements with Turkish fast kitchen. Above the counter area was the food offer of the Karlsruhe-based shop since 1997. The story with the fire in 2018 was taken from the report by my colleague. In this respect, you can only pull the hat before the owners of the Aroma Restaurant. They must have put in a lot of work to make their barbecues flutter again. They did well. When I arrived there at noon, my Döner date was still shining with absence. In the rear area of the high quality bistro furniture, suspended ceiling sound protection, laminate floor in wood optics, well-padded wall bench running around and an almost timeless wall cladding made of dark and light wood on the attentive guest room was not yet occupied. ...has become pretty! I made it comfortable, shot first photos of the inner life and had both the hemispherical gas oven placed between theke and the toilet door in view as well as the entrance door, next to which a few people at the stand table waited for their food. There was no trace of the Grandseigneur from the Wurttemberg spa town at the Alb. The men in the front were loud. Individual word puffs advised that one of them was a civil engineer in the field. His time in the Arab port town of Dschidda, he described loud and extensive. On the other hand, I dived internally, wanted to leave the banal everyday driving behind me and was pleased to finally come to the door after the successful pressing of the F5 button on the computer as the Bonvivant from the North Black Forest. The Herrenalber Herrenreiter probably had to give his mold, on which he had traveled the last kilometers to the local in the stretched Galopp, to the barbeque of his trust. He looked a little disgusted, just as if he had come back to the fresh air after a long time. No wonder, the man sits on his word-forced pamphlets with whom he enriches our community. Why he doesn’t convert his profile name to “carpe noctem 1890” is even creepy to me. The richly illustrated booklets in spiral binding were brought to the table by a young lady. It was early the day. My tablemate tried to adjust the taste sensors of his intestine with a glass of Ayran. With a mineral water, I tried to get sharply on clear thoughts. “Dürüm, Dürum!” it ripped me out of the catches of the manipulated taste with self-exposed “grill pump”. The “Mesiter” of the expertly photographed dish court ordered a nonchalant Iskender Döner, yes sapperlot! Not enough. The state-tested summer roller diraper also wanted to mention a green salad. Green Supplemental Salad I was impressed and moved in the medium term. On my ass in the flavoring sleeve stood in raised letters “Karisik Izgara”, which was translated on the menu with “mixed grill plate”. The 17,50 euros were worth the recommendation of my counterpart. The time to feed went as in the flight, since our first meeting in Thai orchid, a lot of delicious has been fed on both sides, which wanted to be relived in the retrospective. But also beyond the culinary horizon, thematically continued. When chemistry is right, the conversations are all alone – you know. The magnificent, juicy, sweet-hearted diner plate of my table mate was full of yoghurt and tomato sauce. That was the great Iskeeeendöör! The freshly saturated meat mountain made an impression, but it was visually overdue by my grill plate and also in quantities. On that, two juicy lamb chops, a handsome Adana spear also made of lamb chop, as well as another, excellently grilled skewer from the young sheep had the meat sovereignty. The whole thing was embed on thin Yufka cardboard. In the basement of the porcelain, a beautiful layer of Bulgur had crumbled. Karisik Izgara Behind the well-sounded protagonists of Aroma Grill, it was much more vegetabile. A few leaves Lollo Rosso, various tomato carvings, thin paprika slices, a handful of corn and a little cucumbers were attracted by attention, which apparently wanted to deny them the lavishly garnished yogurt sauce. Not enough, a camouflage rug made of smooth-petersile provided a perfide greener camouflage on the plate. Were they going to kill me for the last halm of health kitchen? This could have been much simpler with a cucumber salad “Igitt!” and with much less use of goods. Well, what should I praise more? The perfectly grilled, wonderfully spiced lamb or the slightly grilled tomatoes Peperoni Duo. The fluffy Bulgur? Or yet the subtlely knofled yogurt tunke, which raised the underlying green supplement to a tasty level. I don’t know, I found my “Karisik Izgara” very well and would leave it “angrilling” at any time. Thanks Oparazzo for the good tip and the good company. Hopefully, we will soon be able to get the culinary Karlsruhe together again."