Food Directory

Food Home:- Travel: Specialty Travel: Culinary:

 

• A Question of Taste - Food and wine tours and tastings in based in Seville, Spain. Excursion and tapas tours as well as packages available.
• APL International Cooking Schools - Offers culinary travel, including food related vacations and tours and operating seasonal cooking schools in Costa Rica, Istanbul, Turkey, Nova Scotia, and Granada.
• Casa Caponetti - Offers week-long classes in easy Italian family cooking mixed with sightseeing and experiencing of real Italian culture.
• Chocolate Lovers Paradise Tours - Fully escorted 7-day tours. Features Belgian cities of Brussels, Bruges, and Antwerp. Highlights visits to world-famous chocolatiers, Chocolade Pasiion Festival, and banquets.
• Cook Italy - Italian cooking school offers vacation cooking classes in Bologna, Tuscany and Sicily. Fun and informal hands-on cooking for very small groups. Year-round day lessons, three or six- night classes. Also offers private cookery courses in London.
• Cooking In Florence - Study authentic Italian cooking of all regions with Giuliano Bugialliuscan. Based in a 15th-century farmhouse near Florence, Italy.
• Creative Cooking School - Offers hands-on and demonstration recreational classes, and professional certification 20-week programs. Las Vegas, Nevada, USA.
• Ecco la Cucina - Features a hands-on Italian cooking class held on the rural estate of Spannocchia south of Siena, focusing on Tuscan cuisine and wines.
• Epiculinary - A tour company offering cooking vacations for all tastes and budgets to Italy, Spain, France, Northern Ireland, Vietnam, Mexico, and USA.
• Everyday Gourmet Traveler - A cooking school travel program offering small group culinary tours to Italy, France and Canadian San Juan Islands.
• Gourmet Getaways - Focusing on cooking programs/tours throughout Italy. Includes program details, custom itineraries, a registration form, and a newsletter. Located in Morristown, New Jersey, USA.
• Gourmet Retreats - Gourmet Retreats at CasaLana bed and breakfast offers cooking classes ranging from 3 hours to 5 full days. Classes are held in Napa Valley in the bed and breakfast's professionally equipped kitchen.
• International Kitchen - Offering culinary vacations, cooking lessons, and French and Italian food and wine tours. They can take care of round trip transportation, local guides, plus any travel planning, and provide custom itineraries for small groups.
• La Divina Cucina - One to three-day classes that also include shopping, touring the market, and wine pairing. Provides calendar, prices, recipes, and dining guides. Chianti and Florence, Italy.
• Laguna Culinary Arts - Offers one-half day through three-day classes for cooks of all levels, plus a special two-day weekend class. Also hosts tours to Toscana, Italy and Sonoma County, California. Laguna Beach, California, USA.
• Mexican Home Cooking School - Participants explore the influences of Spanish and French cuisines on the Mexican cuisine. Cooking classes include lodging and meals. Tlaxcala, Mexico.
• Organic Holidays - Guide to accommodations on organic farms, smallholdings, bed and breakfasts, guest houses, and small hotels around the world where organic produce is used according to availability.
• Papillon Select Tours - Villa-based gastronomic tours of Europe for private groups of up to 14. Papillon cuisine and estate-bottled regional wine. Cooking classes and wine tastings highlights.
• Samui Institute of Thai Culinary Arts - Twice-daily classes teaching preparation of curry pastes and three dishes. Two-day fruit and vegetable carving courses are taught twice weekly. Also offers intensive 12-day programs for professionals. Koh Samui, Thailand.
• Shaw Guide to Recreational Cooking Schools - Detailed descriptions of recreational cooking schools and vacations worldwide. Includes calendar of upcoming programs.
• Tastes of Italy - Gourmet city breaks and regional exploration in Italy specialising in gourmet dining with award-winning restauranteurs, fine wines, opera and cultural events.
• To Grandmother's House We Go - Offers cooking and cultural tours to Oaxaca, Mexico and Sicily, Italy as well as workshops in New York City.
• Toscana Saportia Cooking School - Learn Tuscan cooking while staying in a 15th century hilltop estate. Offering small classes and hands-on instruction in English as well as daily tours with professional English speaking guides.
• Wine-Knows Travel - Offers guided food and wine tours of France and Italy. Includes a sample itinerary and customer testimonials.

Random Indian Recipes:-

• 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.
  
  
• Phodnicha Bhat
  Chop onion,green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds. When it starts to splutter add finely chopped green chilly and kadipatta. Now add finely chopped onion and fry for 2-3 min till transperent. Add asafoetida and turmeric powder. Now add cooked rice with salt. Mix finely and...
  
  
• Satyanarayana Prasad
  Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready.
  
  
• Samosa
  Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ...
  
  
• 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, ...
  
  
• Medu Vada
  Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.
  
  
• 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.
  
  
• Prawns Pickle
  Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly...
  
  
• 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 ...
  
  
• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.