Food Directory
Food Home:- Drink: Wine: Lebanon:
- Cave Kouroum
Produces red, white, and rose wine, along with arak, in Kefraya in the Bekaa Valley. Includes descriptions of the products and property, along with an award list and reviews. - Château Kefraya
Bekaa Valley producer of red and white blended wines. Includes detailed product information, an award list, published reviews, a virtual tour [requires Flash], and online ordering. - Chateau Ksara
Includes information about vineyards, products, achievements, and an order form. Produces red, rose, and white wines as well as arak. [Flash required] - Chateau Musar
Family-owned producer of blended wines from Bekaa Valley grapes including Cabernet Sauvignon, Cinsault, Grenache, Obaideh, and Merwah. Includes tasting notes for current and past releases, along with press reviews. - Domaine Wardy
Produces a range of red, white, and rose wines, as well as arak. Includes information about the company, vineyards, and awards. [Product information is only in French.] - Fakra Trading and Industries
Produces red, white, and rose wines along with arak. Includes product descriptions, a list of grapes, a description of the region, and a company overview. - Massaya
French-Lebanese winery of the Bekaa Valley. Also produces arak and olive oil. Includes technical data sheets, reviews, and information about their terroir. - Vin Heritage
The Touma family produces red, white, and rose wines in the Bekaa Valley. Contains product information and a company history.
Random Indian Recipes:-
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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 ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Samosa
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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 ... - Lasun Chakli
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Pulao
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