Heat over medium heat and cook bacon until crisp for about eight to 10 minutes. It’s Germany’s biggest Volkfest — a month-long celebration of food, drinks and merrymaking. The festival’s international appeal is so strong that it is celebrated all over the world, including here in India.Remove from the grill and arrange on pre-heated plates.Here are a few German dishes that one would originally find at the Oktoberfest. Whip them up at home.MethodPlace the raisins in a bowl, mix with the rum and leave to stand for approximately 15 minutes. Cook the underside until light brown, turn over using a spatula and bake for six to eight minutes in the pre-heated oven until golden brown.

Drain chicken, reserving marinade. Add red onion to grease and cook for five minutes until onions are soft. Toss with bacon and parsley. Separate the eggs and place the yolk in a mixing bowl. Mix to form a smooth dough. Pour sauce over cooked potatoes.Beat the egg whites with the crystal sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix.Marinade for four to six hours or overnight.Serve hot, or chill to serve cold.German Roast ChickenIngredients1½ kg split broiler chicken, or one 1½ chicken spatchcockedfor the marinade4 tbsp melted butter½ cup Bavarian lager beer¾ teaspoon black pepper1 tsp salt1 tbsp worcestershire sauce1 tbsp sweet paprika1 tbsp white wine vinegarMethodPour marinade over chicken in a plastic marinating bag, squeezing out all excess air.

Meanwhile, add bacon to a cold large skillet. Scatter the butter shavings over the top, sprinkle with some crystal sugar, and caramelise under the grill at a high heat. Pour in the milk, flavour with some grated lemon rind and vanilla sugar, and add the flour. Let the butter melt and bubble up in one large or two small (coated) heatproof dishes. Celebrate Oktoberfest with Kaiserschmarrn and German Roast Chicken instead! German Roast Chicken Oktoberfest is legendary for its beer-swilling gatherings. Pour in the mixture and after one to two minutes, scatter the soaked raisins on top. Dust with icing sugar and cinnamon.

Tear the schmarren into small pieces, using two forks.Remove bacon from grease and set aside, leaving grease in the pan. The kaiserschmarren can also be cooked at the top of the oven and caramelised at the end with a lid to cover.Grill chicken over indirect heat on an outdoor grill until temperature tests 1650F or in an OTG at 1800C for 40 minutes.Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through for one to two minutes.Pre-heat the oven to 180 °C. Prost!KaiserschmarrnIngredients6 eggs350–400 ml milk180–200 gm finely ground flour3 tbsp crystal sugar, for the topping2 tbsp raisins1 packet (8g) vanilla sugar

A dash of rumSome grated lemon rindA pinch of saltApproximately 50 gm butter (for frying)1 tbsp of butter shavings and crystal sugar, for caramelisingIcing sugar andcinnamon for dustingGerman Potato SaladIngredients 1 kg red potatoes, diced500 gms bacon, diced1 red onion, diced¼ cup white vinegar¼ cup olive oil2 tbsp sugar1 tbsp dijon mustard1 tsp salt½ tsp China Geely NL-5 Door Panel pepper¼ cup fresh parsley, choppedMethodBring a large pot of water to a boil. Drain potatoes and place in a large mixing bowl. Add in diced potatoes and boil until tender for about 10 to 12 minutes. Serve with baked plums, a berry ragout or fruit compote. Boil marinade for three minutes, adding water as needed and use for a grilling baste.— As told to Oishani Mojumder.It’s time to think beyond the German Schnitzel and Bratwurst