Food Directory
Food Home:- Drink: Liquor: Brandy: Cognac:
- Bureau National Interprofessionnel du Cognac
- Cognac producers site. Includes almost all possible information about cognac, from its history to comprehensive list of cognac-producers in France. Also available in French.
- Cognac-World
- Almost everything you want to know about Cognac: the region the vintages, the production and the history. Sections for cocktail and food recipes. News, anecdote and bibliography sections, and an internal search engine.
- Château de Beaulon
Producer of de Cognac et de Pineau des Charentes. History of the company and detailed information about their products. - Cognac Francois Peyrot
Includes information about the company and its products, including company history, vineyards, cognac-selector and ageing. - Cognac François Voyer
Description of the company and its products. Includes introduction of the region and suggestions how to enjoy cognac. Also in French. - Cognac Frapin, cognacs
History of the distiller, information about distillation process, current product range, cocktail recipes and on-line shop. Also available in French. - Cognac Hine of Jarnac, France
The history of the House of Hine and information about the production of cognac. Selection of games and food recipes. Also interesting News&Events section. - Cognac Otard
Company history and interactive tour around the chateau. Quiz of cognac production, news and visitor tour booking. - Courvoisier
The rich and varied history of Courvoisier, from the turbulent story of Jarnac to the subtleties of enjoying the Cognac itself. - Giboin Cognac
Includes history of the company and its products. Includes photos. [French, English] - Guerbé
Introduction of the company and its vineyards, on-line ordering. - Hennessy
All the information about the company and its products. Includes a brief history of the company, cognac-selector and virtual tours. - Hennessy Cognac
The oldest Cognac house in the world. - La Cognathèque
The most Cognac shop in the world, with over 270 varieties. - Larsen
Offers Grande Champagne and old Fins Bois cognacs with their light dregs. - Le Cognac
Thorough and well-presented history of Cognac. Discussion groups and news bulletin. - Rémy Martin
A clear explanation of the Cognac area and production methods, and a journey through the largest cooperage in Europe.
Random Indian Recipes:-
- Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Undhiyo
Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready. - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - Dabeli
First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ... - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Dhondas
Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ... - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate.