Food Directory
Food Home:- Drink: Wine: France: South West:
- Chateau Belingard - Describes this domain set in the Bergerac vineyards, the different crops, history, production methods and location. Pomport.
- Château Cantelauze - Describes the domain, vine training, wine making process and its products with photos and descriptions. Cahor wine. Duravel
- Château Corbiac - Producing one of the most famous wines from the Bergerac and Périgord regions.
- Château La Crabière - Cotes du Frontonnais producer. Presents estate, vineyard, wineries and wines (red and rosé).
- Château Latuc - Situated deep in the heart of rural southwest France, near Cahors. The vineyard is owned and run by British vignerons Colin and Penelope Duns, who followed their dream to make and sell wine made from their own vines.
- Château Maresque - 300-year-old vineyard producing wines from Gaillac. Read about the vineyard's history, owners, and wines. Includes published articles in several languages.
- Château Masburel - Producer of Cotes de Bergerac and Montravel, originally founded in 1740 and purchased by new owners in 1997. Contains descriptions of wines, grape pictures, and news.
- Château Pechaurieux - The owner, Le Comte Michel de Peyrelongue, produces a white wine--appellation Montravel controlée and a red wine--appellation Bergerac controlée.
- Château Thénac - Produces red, white, sweet, and Kosher wines in the Bergerac region. Includes product descriptions, pictures, and vineyard and winemaking information.
- Château de Gaudou - Presents the vineyard and the different Cahors wines produced. History, awards and contact information. Wine tasting and visits by appointment. Vire sur Lot.
- Château de Monbazillac - Produces a sweet white. Includes information about the historic estate, the modern winery, the store, and the restaurant.
- Clos Triguedina - Presents the vineyard, its history and culture. Proposes online sales of its wines from the Cahors region, product descriptions, history and culture of the vineyard. Vire-sur-Lot.
- Domaine Chater - Duras French wine producer offering Merlot cabernet & sauvignon blanc from the Duras region of Southwest France.
- Domaine La Croix du Battut - Producer of Correze Straw Wine, a red or white sweet wine for aperitif or dessert. History, wine-making, tasting notes.
- Domaine de Lauroux - Situated in Gascony. Produces Vin de Pays de Cotes de Gascogne and Armagnac. Also offers houses to rent for self-catering holidays.
- Domaine de la Grarazette - Independent Cahors wine grower and producer, vineyards set on a 15th century domain. Describes the different wines produced on the estate. Products available by mail order. Caillac.
- Domaine du Garinet - Presents this small English owned wine property in the Lot valley making red cahors malbec, rosé and white wine. Includes descriptions and comments about vinegrowing and winemaking.
- Domaine du Théron - Cahors producer offers information about the region, detailed product descriptions, an importer list, and a company profile.
- Lacapelle Cabanac - Organic wine grower and producer, Cahors region, description of the vineyard and range of products. News and awards, online sales available. Lacapelle Cabanac.
- Les Coudriers - Describes this family run vineyard about fifteen minutes from St Emilion. Producing organic grapes and making red and rosé wines under the Bergerac appellation. Saint-Michel-De-Montaigne
- Vignobles Fontan - Makes wines, brandies, and liqueurs in the Côtes de Gascogne. Contains information about the products and the estate.
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 ... - 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 ... - Gobi Manchurian
Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ... - 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 ... - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - 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, ... - 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 ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - 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. - Aluchi Bhaji
Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.