Food Directory

Food Home:- Shopping: Food: Beverages: Liquor:

 

• 1-877-Spirits.com - An extensive listing of wines, Champagne, and spirits, plus flowers and gift baskets.
• A Dram in Time - Information about storing and ageing of whisky.
• All Things Agave - Offers a selection of premium tequila, mezcal, and other agave products. There are also forums, reviews, and agave auctions.
• Bibacity - Importers and distributors for absinthe, tequila, wine, vodka, and rum.
• Cock O' the North - Malt whisky liqueur from Scotland. Also offers a single malt whisky.
• Garrafeira Nacional - Lisbon, Portugal. Offers Port wine, madeira wine, spirits and rarities.
• GoodKontor - Small selection of brandies, vodka, whiskey, rum and other liquors. Ships in Europe except Sweden and Switzerland.
• Goodmood.cz - Liquors and wines such as Absinthe, Becherovka, Slivovitz and kosher wines.
• Gray Kangaroo - A portable filter, designed to remove unwanted particulate matter left from the distillation process, in alcoholic beverages.
• Guavaberry - Offering a liqueur of Sint Maarten, Netherlands Antilles. Also features recipes, gourmet hot sauces, rums, apparel, perfumes, and gift ideas.
• Hot Irishman - Irish coffee pre-blended and bottled in Ireland.
• JA Mackay Whisky Specialist - Online supplier of a wide range of Scotch, Irish, and blended whisky. Also an extensive range of Scottish ales and Scottish Country Wines.
• Loch Fyne Whiskies - Based in Inveraray, on the shores of Loch Fyne on the west coast of Scotland. Large selection of whiskies and mail order service.
• Mark an Occasion - Rare whiskies, gins, cognacs, French champagne, exclusive limited edition bottlings, and whisky miniatures.
• Martin Sebor Distillery - Offering absinthe and other liqueurs. Also sold in collector's edition bottles.
• Old Bothwell Wine & Spirits Co. Limited - Specializes in small bottling runs of scotch whisky, champagne, cognac, Irish cream liqueuer, vodka and gin with personalised labeling.
• Park Avenue Liquor Shop - Wine and spirits retailer providing vodka, whiskey, gin, scotch, champagne, rum, port, and other alcoholic beverages. Must register to shop.
• Porter's Liquor - Providing retail and wholesale wine, beer, and spirits. International delivery.
• Robert Graham Ltd - Scottish malt whisky and Cuban cigars. Includes a forum, and comprehensive tasting notes.
• Saint James Spirits - California distillery offering Pineapple rum and brandy, kirsch, grappa, single malt whisky, and California Gold Agave.
• Sebor Absinth - Sells Sebor absinth, Slivovice and flavored vodkas.
• The Malt Lounge - Supply highland and lowland malts and blended whiskies.
• The Rum Shop - Offers a variety of rums and rum books.
• The Whisky Exchange - Single malt whisky, new, old and rare whiskies, also bourbons, Irish, rums, cognacs, armagnacs, vodkas, and gins.
• The Whisky Shop - Varieties include scotch, single malts, and Irish. Includes a range of Glenkeir Treasures.
• The Whisky Shop - Specialist for a variety of Whisky brands, as well liqueur, beer, and miniatures.
• Todhunter International - Distiller, bottler of spirits, producer of wines, and manufacturer of fine food products.

Random Indian Recipes:-

• 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.
  
  
• 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 Milk Shake
  Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate.
  
  
• 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.
  
  
• 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.
  
  
• Baingan Potato Curry
  Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ...
  
  
• 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 ...
  
  
• 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.
  
  
• 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...
  
  
• Nimbu ka Meetha Aachar
  Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...