1960s–80s · Gastarbeiders & Nieuwkomers

The Newcomers

Surinamese roti, Turkish and Moroccan grills, and the Chinees-Indisch restaurant reshape the everyday menu.

Holland

Broodje Shoarma (Dutch Shawarma Sandwich)

Broodje Shoarma

The Dutch high-street shawarma sandwich — spiced meat in a soft Turkish flatbread with crisp salad, cool garlic sauce and as much sambal as you can take.

35 minBeginner

Stews

The Indies at Home

Kip Ketjap (Chicken in Sweet Soy)

Kip ketjap

Chicken braised in sweet soy with garlic, ginger and onion until dark and sticky — the easy Indo-Dutch weeknight dish that made ketjap manis a Dutch pantry staple.

55 minBeginner

Kapsalon (Rotterdam Fries, Shawarma & Cheese)

Bread

Holland

Kapsalon (Rotterdam Fries, Shawarma & Cheese)

Kapsalon

Rotterdam's loaded tray — fries topped with shawarma and melted Gouda, grilled, then piled with fresh salad and garlic and hot sauce. A 2000s street-food legend.

35 minBeginner

Borrel

The Indies at Home

Loempia (Indo-Dutch Spring Rolls)

Loempia

Crisp fried spring rolls packed with cabbage, beansprouts and pork — the Chinese-Indonesian snack that became a Dutch market and snackbar fixture.

60 minIntermediate

Borrel

Holland

Vlammetjes (Spicy Mini Spring Rolls)

Vlammetjes

Little "flames" — crisp mini spring rolls with a fiery sambal-spiced filling, a Chinees-Indisch snackbar favourite served with sweet chilli for the borrel.

55 minIntermediate

Stews

The Indies at Home

Babi Pangang (Chinese-Indo Roast Pork)

Babi pangang

Crisp roast pork with a sweet-sour red sauce and pickled vegetables — the Chinees-Indisch restaurant classic that became a Dutch takeaway staple.

120 minIntermediate