Food Directory

Food Home:- Drink: Wine: France: Loire:

 

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• Boullault et Fils - Loire Valley producer of Muscadet Sèvre et Maine sur lie in Vallet. Includes a company history and product descriptions.
• Cave des Producteurs de Vouvray - A co-operative of producers established in 1953 in the appellation Vouvray. They cultivate a unique grape variety called chenin and produce range of white wines: dry, medium-dry and sweet, as well as sparkling wines.
• Caves de Moncé - The Philippe Catroux family produces red, white, rosé, and sparkling wines in Limeray. Includes product descriptions and information about the property.
• Charles Joguet - Located in the Loire valley, this vineyard, entirely planted in Cabernet franc, dates back to 1830.
• Château Moncontour - One of the most prestigious vineyards of Vouvray, producing sparkling and still wines.
• Château de la Fessardière - Winegrower in the Loire Valley, Alexis Sauvion, produces an organic Muscadet.
• Château de la Roche - Touraine wine producer. Introduces vines, cellar and wines. Azay-le-Rideau. [Flash required].
• Couly-Dutheil - Established some 75 years ago by Baptiste Dutheil, this estate has become one of the great names for Chinon.
• Domaine Gratien et Meyer - Visit the cellar of this estate located on the Loire river. Known for Brut de Saumur sparkling wine made mainly from the Chenin Blanc grape.
• Domaine Henri Bourgeois - Produces Sancerre and Pouilly Fumé in the Loire Valley. Contains descriptions of wines, food-pairing suggestions, and online ordering.
• Domaine Huet l'Echansonne - Produces Vouvray using biodynamics, in dry, semi-sweet, sweet, and sparkling styles. Contains product descriptions, vineyard and winemaking information, and reviews.
• Domaine Vigneau-Chevreau - Biodynamic producer of Vouvray. Includes history of the domaine and region, maps, a panoramic vineyard view, and information about its wines. [Flash required]
• Domaine de Bellivière - Jasnieres and Coteaux du Loir wine producer. Presents estate, wine-making, wine range. Photo section.
• Domaine de Guerande - Located in the Nantes area. Presents vineyard and wines. Muscadet de Sèvre et Maine.
• Domaine de la Chauvinière - Produces Muscadet Sèvre-et-Maine sur lie in the Loire Valley. Contains information about the vineyard, the estate, and the wines.
• Domaine de la Chézatte - A family run vineyard located in Sainte-Gemme-en-Sancerrois near Sancerre. Details of the estate, wines and recipes.
• Domaine de la Rablais - Producing fine wines in the Loire Valley since 1790.
• Domaine de la Rochette - Located in the Touraine appellation, produces Cabernet, Gamay, Sauvignon and Pinot Noir.
• Domaine du Closel - Family-run vineyard produces dry white wines from the Savennières region, and red wines from the Anjou region, in the Loire Valley.
• Fournier Père et Fils S.A. - Paul Fournier and his sons Claude and Jacques continue to run their vineyards in Sancerre with a strict respect for traditional vinification methods.
• G.A.E.C. Charmensat - Produces red, white, and rosé wines in Boudes in the Côtes d'Auvergne region. Contains product descriptions, a company profile, and some pictures of the property.
• Guilbaud Frères - Producers of Muscadet in the Loire Valley.
• Les Vignerons de la Noelle - Located in the Loire Valley, this is an association of wine growers from the Nantes and Anjou areas. Presenting a selection of dry, sparkling and sweet wines.
• Pascal Jolivet - Producer of Sancerre and Pouilly Fume. Both English and French content.
• Vincent Grall - Small estate on the slopes of Sancerre. This winemaker presents himself, his vineyard and his wines.

Random Indian Recipes:-

• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• 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 ...
  
  
• 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 ...
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Stuffed Bangda
  First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready.
  
  
• Kadboli
  In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.
  
  
• 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.
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• Shahi Navaratan kurma
  Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ...