Kaisergarten – beer garden and Kaiserschmarrn

Summer in Munich is absolutely delightful. I cycle everywhere, wake up with the sun and, like all other Germans, spend most of my time just chilling out in one of the many beer gardens.… Continue reading

Short and sweet, homie.

Here’s a Swindian first: A non-food blog post! The other day, I was so struck by an article I read about a new app called ‘Yo’ that I felt compelled to write about… Continue reading

Swindian orange beef with mixed mushrooms

The reason I called this Swindian beef is because I took a Chinese recipe, removed some ingredients, added another few, and thus felt it could no longer be called Szechuan. It is absolutely… Continue reading

100th post: Tortellini in a light cream sauce with chanterelles

I did it! I reached 100 blog posts!! In a way, it would have been nice to make this one a little more special, but on the other hand, what is more special than… Continue reading

Fajitas, Swindian style

One of my biggest problem with fajitas (and in life) is that I don’t like tomatoes. I wish I did, I really do, because it would make life a lot easier. However, it… Continue reading

Pepenero – amazing value for money

Munich is known to be one of the most expensive cities in Germany. Coming from London, I do not feel this as much as most people, but nonetheless, I am always on the… Continue reading

Review: Österia – Austrian food in Munich

Taubenstrasse 2, 8151 Munich   I had a big family get together this weekend, which obviously involved a lot of good food, as is expected with the Swindian family. I was made to… Continue reading

Paros – “Party-Grieche” in Munich

When I first heard about the concept of the “Party Greek”, I was doubtful. A restaurant that turns out all the lights at 11pm and starts throwing napkins around? Really? I was hesitant… Continue reading

The Doll’s House, St Andrews

St Andrews, a wee picturesque town on the East Fife Coast in Scotland, is my favourite place in the world. I was lucky enough to study there for 4 years, and it is… Continue reading

Rice wine pork mince with beans, mushrooms and egg fried rice

The day I discovered pork mince was an important one. I don’t remember when exactly it was, but I know that it changed my view of mincemeat entirely. It is much lighter than… Continue reading