Get to know all about Food, Beverages and the Hospitality Industry.

A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.

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Tuesday, February 25, 2014

Grape Varieties

Agiorgitiko (Red) (St George) Red-wine grape native to Greece. Used to produce intense, fruity wine in dry and sweet versions. Also blen...

Monday, February 24, 2014

LIQUOR GLOSSARY

ABRICOTINE An apricot liqueur made in France ABSINTHE Absinthe reached its peak of popularity and notoriety around the end of the nine...

BEER TERMINOLOGY

Abbey Commercial Belgian beers licensed by abbeys. Not to be confused with Trappist ales. Adjuncts Materials, like...

Wednesday, April 20, 2011

TEA CLASSIFICATION

White tea: Unwilted and unoxidized Green tea: Wilted and unoxidized Oolong: Wilted, bruised, and partially oxidized Black tea: Wilted, cr...

TEA PROCESSING

Types of tea are distinguished by the processing they undergo. Leaves of Camellia sinensis soon begin to wilt and oxidize if not dried quick...

TEA

TEA IS ONE OF THE MOST WIDELY CONSUMED STIMULATING BEVERAGE IN THE WORLD. ALL TEA COMES FROM THE “Camellia sinesis, AN EVERGREN SHRUB THAT M...

SYRUPS

SYRUP IS A THICK LIQUID CONTAINING LARGE AMOUNT OF DISSOLVED SUGAR BUT SHOWING LITTLE TENDENCY FOR CRYSTALISATION OF DISSOLVED SUGAR. THE MA...

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Dr. Hemant Kr. Singh

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