The kebab after the club is the ritual stop at a late-opening kebab shop on the way home, where slices of grilled meat in flatbread end the night more reliably than any closing track.
Its modern form has a Berlin passport. Meat carved from a vertical spit was already popular in Turkey, but Kadir Nurman, who had moved to Germany in 1960, is credited with stuffing it into flatbread with salad and selling it at a stall in West Berlin in 1972. Other possible inventors have been named, yet the Association of Turkish Doner Manufacturers officially recognised his role in 2011.
The idea travelled fast. The same association counts around sixteen thousand doner outlets in Germany alone, many of them open precisely when everything else has shut. Few inventions have done more for the walk home.