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On a warm afternoon, a small crowd gathers in the hail Berger Strasse in Berlin-Kreuzberg. Sitting side by side mothers with children and older men on benches under a few blue umbrellas. They are all due to "vanilla & apricot" here. The ice cream shop in a tiny house with a lilac-colored facade has opened only last year. Inside hangs a chandelier made of colored crystal on a counter with homemade ice metal vats.

The ice creams are called premium vanilla mascarpone, Coco-Banana splits with chocolate or apricot from the Wachau. "All varieties free of gluten and egg proteins," a sign proclaims proudly. "On average we have 20 varieties in the display case," says founder Falk Rahn. "It's a bit like bread: When the ice is fresh, it tastes best."

Vanilla & apricot is only one of many new ice cream parlors that have opened recently in Berlin and other German cities. This ice cream makers use traditional manufacturing processes and offer alternatives to mass produced industrial products.

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Salad say, some men and unimaginative carnivores, it was only something for women and rabbits. You have no idea. For he who has never cooked a really good salad and eat, also never know how it tastes. What can be for an almost unbelievable really enjoy a fresh, sweet and juicy tomato with a little basil, rosemary, lemon and fine olive oil, each of Tuscany and Provence-traveler has probably even seen before. And what better fits well to a warm day? The bursting of a fruity tomato piece in the mouth, cracking of oak leaf or lettuce, iceberg, radicchio, frisée, and even vile lettuce leaves, served toasted pine nuts, fine balsamic vinegar and fine oil, a few croutons, fresh herbs - wonderful.A good salad is a complete food - and next to the famous classics like Caesar, Niçoise or Waldorf are endless variations. Reason enough to ask for the "Welt am Sonntag" international chefs to write down their best salad recipes. The first topic this week, the Basque three-star chef Elena Arzak from San Sebastián. Is complemented by its complex recipe salad in its purest form - the three-year period to become a classic advanced lettuce from the Berlin "Grill Royal" which is served as a whole head.

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Indian cooking is simple. Unlike other Asian cuisines of the amateur cook most of the ingredients found in ordinary supermarkets. He has no tricky cooking techniques mastered and does not need more than one dish coated pan. Indian cooking is also exceedingly difficult. Who wants to fry a head curry have to know the flavors of a myriad of spices and find out how they fit together - and whisked into the ground or condition, or roasted with onion, garlic and tomatoes to a paste.

"The soul of Indian cuisine are their spice mixtures," says Tanja Dusy, author of several cookbooks India. With the yellow powder that is sprinkled over the German to like the sausage to do the elaborate compositions but nothing. Dusy compares them with a perfume, which are to be brought into harmony in accordance with the principles of Ayurveda, the six flavors: sweet, sour, salty, pungent, bitter and tart.