Impressions from a guided walk on Südwestkirchhof Stahnsdorf
(Click photos to expand and for slideshow)
I wish I had known BEFORE I did the research and completed the two gallery walks outlined below that there is actually a website which maps out the contemporary art galleries in Madrid. It did not come up in a google search, and either the art group in InterNations Madrid did not know about it, or they decided it should remain a well-kept secret. Anyway, for next time (for example the gallery weekend in September, which unfortunately coincides with the Berlin Art Week), here it is, and the Facebook group is here.
My relatively short art walk on day 1 started in La Casa Encendida, Ronda Valencia 2, and continued to C/ Doctor Fourquet with six galleries in the numbers as follows: 5 – Joaquín García, 8 – Sin Fin, 9 – Juan Risso, 12 – Bacelos, 17 – Espacio Minimo, and 35 – Alegria. However, be aware that they have very limited, and very erratic opening hours. Heaven forbid that they attract visitors by coordinating their opening hours like galleries in the rest of the world logically do. Also, the numbering seems to be a complete mess. The walk ended in CaixaForum – a must visit, especially for the architecture.
Note to self: Many tapas restaurants in C/del Leon.
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This is (more or less) the map of my gallery walk on day 2. There were more galleries to visit along the way, for example Gallery Antonio Suner, but for some reason, google maps cannot cope with more than ten destinations in one map.
Impressions from a long walk:
And later visited a new international fair for contemporary art: Urvanity. Not the biggest fair I have ever visited.
ARCO International Fair for Contemporary Art
On the way there:
Impressions from the fair which, with close to 200 galleries in two large halls, must be one of the biggest contemporary art fairs in the world:
(Note to self: Next time, set aside more than three hours, and do not plan on going to the opera in the evening).
Followed by a snack on Plaza del Oriente before going to the opera.
First, a visit to JustMad Emerging Art Fair:
Followed by Drawing Room:
The Berlin-based gallery Collectiva had a stand there (the last two photos above).
Some more walking:
And finally, a visit to the botanical gardens:
On my final day in Madrid I walked south to the river. Through the whole city, both sides of the river are now a recreational area with walking and biking paths, playgrounds etc.
1 kg pumpkin or butternut sqash, cut into large chunks
Olive oil to drizzle
1 tblsp garam masala
Salt and freshly ground black pepper
2 tblsp olive oil
1 tsp mustard seeds
2 green chilis, slit lengthways
1 large onion, halved and thinly sliced
3 cloves garlic, finely chopped
500 g (after soaking and cooking) black-eyed beans
150 ripe tomatoes, cut into wedges
1 tsp ground turmeric
1 x 400 ml tin coconut milk
Place pumpkin pieces in a bowl, drizzle with oil and sprinkle with garam masala, salt and pepper. Mix to coat evenly and arrange in an oven-proof plate in a single layer. Roast at 180 degrees until the pumpkin is soft and tender.
Heat olive oil in a large pan and add the mustard seeds. When they start to pop, add the chilies and the onion and cook till the onion is soft and golden. Add the garlic and cook for another couple of minutes. Add the beans, mix well, and add the tomatoes. Cook for another couple of minutes.
Now add the turmeric, a good pinch of black pepper, 1 tsp salt and the coconut milk. Heat gently and add the pumpkin. Cover and heat through, checing for salt and chili.
For one kilo of chicken thigh meat (without skin and bones – METRO has it)
3 tblsp olive oil
1 tsp cumin seeds
2 (real) cinnamon sticks
2 large onions, peeled and chopped
6 cm fresh ginger, peeled and grated
6 cloves garlic, crushed
Chili to taste, for example 1 tsp chili powder, or 2 fresh chilies
1 tsp salt
200 g tinned tomatoes or tomato passata
2 tblsp tomato concentrate
1,5 tsp ground cumin
A half tsp ground turmeric
3 tblsp full-fat yoghurt
1 tsp garam masala
Heat the oil and fry cumin seeds and cinnamon sticks shortly. Then add the onions and cook on medium heat for 10 to 12 minutes, stirring occasionally, until golden brown.
Blend the ginger, garlic, chilies and salt with just enough water to make a coarse paste.
Add the paste to the onions and simmer for a couple of minutes. Then add the tomato and cook for a few minutes to a thick paste, stirring occasionally.
Then add the tomato concentrate and the rest of the spices. Simmer.
Whisk the yoghurt and incorporate it, once tblsp at a time. Cook through and let all the flavours meld.
Add the chicken and simmer for arund 30 minutes. Before serving, add the garam masala and heat through.
Spice blend for 1 kilo of lamb cubes:
2 tblsp fennel seeds
Seeds from 1 tblsp green cardamom pods
1 tsp cloves
1 (real) cinnamon stick
1 bay leaf
Dry roast all of the above for a minute or two until lightly toasted. Then grind to a powder.
Mix the powder well with the lamb and 4 cm grated ginger, five cloves garlic finely crushed, and 100 g full-fat yoghurt. Marinate for at least half an hour.
Blend 100 g cashew nuts to a paste with 1 tblsp boiling water.
Heat 100 g ghee over medium heat and soften (do not brown) one medium-sized onion, coarsely chopped. Add the meat with all the marinade and enough water to almost cover the meat.
Cook for 45 minutes to an hour. Add a heaped tsp salt and 1 tsp ground seeds from green cardamom pods.
Add the cashew nut paste and 50 ml double cream. Add water if needed. Heat through before serving.