Dish finder in Berlin

Sliced pork sausage under curry ketchup and curry powder, mit oder ohne Darm (with or without skin). Order it with fries (Pommes) at an Imbiss and eat standing up.

Shaved veal or chicken in toasted flatbread with salad and garlic, herb or chilli sauce. Berlin's Turkish community made it the city's fast food; say scharf for chilli.

Döner bread filled with grilled vegetables, potatoes, feta and lemon. Ask for it without the chicken some stands add, and expect a queue at the famous ones.

Berlin's word for flat fried meatballs, eaten cold or warm with mustard and a roll (Schrippe) at butchers' counters and old Kneipen.

Boiled, cured pork knuckle with sauerkraut and pease pudding, the Berlin opposite of the crisp Bavarian version. A winter dish in traditional restaurants.

Poached veal meatballs in a white caper sauce with boiled potatoes and beetroot. A Prussian classic still on many canteen and Kneipe menus.

Thick potato soup with sliced frankfurters, sold in canteens, market halls and bakeries. Ask for it ohne Wurst if you want it meat-free.

A sour, smoky soup of sausage, pickles and tomato with a spoon of sour cream, inherited from East German kitchens and still common in the eastern districts.

Halved boiled eggs in a creamy mustard sauce with mashed or boiled potatoes. Cheap, comforting and meat-free; a staple of East Berlin home cooking.

Fried calf's liver with apple rings, fried onions and mashed potato, the dish older Berliners order in a traditional Gaststätte.

Pickled cucumbers from the Spreewald south-east of the city, protected by origin and sold from barrels at markets. The mustard and dill versions are the classics.

What the rest of the world calls a Berliner, Berliners call a Pfannkuchen. Plum or raspberry jam is standard; bakeries pile them up for New Year's Eve and carnival.

Yeast cake with a caramelised almond top and a custard cream filling, the bakery standard for Kaffee und Kuchen on a Sunday afternoon.

Arabic and Levantine snack bars along Sonnenallee make some of the best falafel in Europe, stuffed into flatbread with salad, tahini and pickles for a few euros.