Imbisse or the fast-food scene in Berlin was restricted to a simple lunch of sausage smeared with curry powder and ketchup along with some Turkish d’ner kebabs, but a write-up in the New York Times brings out the latest gourmet element added to the inbisse concept. Investigations into the recent offerings of imbisse has shows tucks like rice bowls with marinated tandoori salmon, roasted pork and liver dumpling soup, organic riuce balls stuffed with chicken, mushrooms or chickpeas, burritos and quesadillas.
There might be many restaurants in Berlin that might be offering gourmet meals, but in a traditional imbisse package the transition from a heavy breakfast served as lunch to a lavish fare at the same price means, refining offerings as per consumer demands. The gourmet lunch in a imbisse like a bistro, serves more as a better preference for a fast-food during lunch time, unlike to what diners consider as a ‘fast-food lunch’ in America at a similar price.
