Food Directory
Food Home:- Drink: Wine: Organizations:
- African American Wine Tasting Society, Inc.
Non-profit club offers monthly tastings. Includes event listings, a newsletter [PDF format], and membership details, and information about starting a local chapter. - Brotherhood Of The Knights Of The Vine
Association of individuals with an interest in the vines and wines of America. Includes a clickable map of active chapters, historical background, and membership information. - Free The Grapes!
Coalition of consumers and winemakers promoting interstate direct shipping. Includes news, articles and membership information. - German Wine Society
Association of fans of German wines. Includes informational articles, maps, an event calendar, and membership details. - The Informer
Dedicated to informing the membership and the public about the American Wine Society. - International Wine and Food Society
Independent association of gastronomic enthusiasts, with branches in thirty countries. Includes information about the society and its worldwide activities. - Les Chevaliers Du Grand Vin Wine Society
International non-profit club promoting education and enjoyment. Includes information about events and membership. - The Meritage Association
Information about the blends made by the association's member wineries. - Professional Friends of Wine
Association of professionals in the wine and restaurant industries, dedicated to increasing wine appreciation. Includes informational articles, tasting notes, and recommended links and books. - Rhone Rangers
Non-profit, educational group of consumers and professionals, dedicated to American-grown Rhone grape varieties. Includes information about wines, winery profiles, event calendar, links and membership information. - Seattle Wine Society
Organization offering monthly programs hosted by guest speakers from the industry. Includes event listings and membership information. - Tasters Guild International
Society of wine and food enthusiasts. Includes information about membership and wine judging competitions, as well as tasting notes, articles, and event listings. - Thomas Jefferson Wine and Food Society
Wine reviews, tips, recipes and free subscription to wine newsletter with selections from wine expert Jim Gabler. - The Wine Century Club
For people who have tried 100 different wine grape varieties, and others interested in the concept. Includes membership information and event listings. - Winetasters Society of Toronto
Club based in Ontario, Canada. Includes a vintage chart and results from past tastings, along with information about membership and events. - Women For Winesense
Non-profit educational society promoting responsible enjoyment of wine. Includes descriptions of the society and sponsored programs, membership information, and a list of chapters. - Women of the Vine Wine Club
Group of women who meet monthly to explore wine. Includes articles and tasting notes.
Random Indian Recipes:-
- 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 ... - 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 ... - Pineapple Jam
Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready. - 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. - Pulao
First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ... - 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. - 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 ... - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve. - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - Paanipuri ki puri
In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...