Christmas Recipes!

Note: All unusual ingredients mentioned in these recipes can be found at South City Spencer’s

Baked Potato (veg or non-veg)

The baked potato is best served slightly opened up and topped with sour cream and onions, along with crispy bacon bits for the non-vegetarians. This is one of the best ways to make this super easy comforting and delicious side.


  1. Potatoes
  2. Sourcream
  3. Parsley
  4. Shredded cheddar
  5. Chives
  6. Bacon bits(optional for non veg version)
  7. Tomato Salsa (optional to add a Mexican twist)


Take large, uniformly sized potatoes. Remember, you should keep your potatoes within and/or around 150 gms, taking care not to get large and small potatoes together, because they would cook at different temperatures then.

Now heat your oven at 180 degrees centigrade for about 10 minutes. Meanwhile, wash and dry your potatoes, without removing the skin, and then brush with oil and sprinkle with a bit of salt. Then, arrange the potatoes in the middle of the oven on a rack and then bake for about thirty minutes, before checking, by sticking a knitting needle or a long pin inside. If it goes in smooth, your potato is cooked.

Remove and serve with sour cream, chopped onions, chopped chives and parsley, and optional bacon bits.

Mixed Vegetable in Cream-Mustard Sauce (Veg)

One of the easiest things you can do if you have a pack of frozen vegetables handy. All you need is a pan and a bit of imagination.


  1. 500 gms Mixed Vegetables (Your call, but I generally choose any three of these – mushrooms, babycorn, red or yellow bell peppers, green capsicum, carrots, green beans, peas, baby potatoes, zucchini, mirliton/squash, and the ever-favorite eggplant/ aubergines/ brinjal)
  2. 4 tablespoon oil (preferably olive oil)
  3. 8 cloves of crushed garlic
  4. Crushed red pepper flakes to taste
  5. 2 tbsp flour
  6. 500 ml milk
  7. 100 gms cheese, grated fine
  8. 2 tsp prepared English Mustard or Kasundi if you have it


Heat about 3 tablespoons of oil in a large wok or kadai and fry the crushed garlic till the garlic gives off a yummy aromatic flavor. Meanwhile, blanche your vegetables in salted water for about 2 minutes max. Remove, and mix with a bit of salt, pepper and a pinch of sugar and drain off all the water. Remove the garlic, and add the flour to the oil, mixing them thoroughly, till the flour changes its color to a lovely shade of golden. Add the milk, half a cup at a time, stirring constantly to avoid lumps. Mix well, and add a large pinch of sugar and the mustard. Mix well, add crushed red pepper flakes to taste, and then remove from heat.

Heat 1 tablespoon of oil and add the fried garlic, followed quickly by the vegetables and stir fry over high heat for about 4-5 minutes, stirring constantly. Then lower heat and add the sauce, and about ½ cup water. Cover and cook till the vegetables are soft. Add the cheese, and then let it melt. Check for seasoning, and serve on top of cooked pasta or with bread.

Devilled Eggs (Eggiterian)

Thanks to the popularity, devilled eggs continue to be a raging favorite among partygoers. Try this version!


  1. 10 hardboiled egg, cut in half
  2. 3 tbsp mayonnaise
  3. 1 tsp Tabasco or Green Chili Sauce
  4. 1 tbsp Ketchup (optional)
  5. 1 small minced onion
  6. Salt, Pepper to taste
  7. Parley/Coriander leaves and Ketchup to garnish


Scoop out the yolks of the eggs and arrange the whites in a plate, taking care they don’t break. Then mix together the mayonnaise, chili sauce, ketchup and onion, and add the yolks so that they form a uniform paste, and then add salt and pepper to taste. Fill the egg white cups with this mixture and then decorate with the green and ketchup. You can serve this cold or at room temperature.

Cheesy Pea Soup (Veg)

The best part about this soup is that it can be served both hot and cold, and it can be made with both frozen and fresh peas. All you need to do is gather the ingredients and begin. It is one of the easiest and fastest soups you would make.


  1. 500 gms fresh or frozen peas
  2. 1 small red onion, cut in half and skinned
  3. 250 ml milk
  4. 2 tbsp plain cheese spread
  5. 1.4 ltrs chicken stock or vegetable stock (you can cheat and use a stock cube/magic seasoning cube, like Maggi Seasoning Cube)
  6. Parsley leaves to garnish.
  7. Salt and pepper to taste


Bring the stock to a boil and add your onion; let it cook for about ten minutes on a simmer and then add your peas. Stir and cook for about twenty minutes.

Remove the vegetables, and strain them off the water, reserving all of the stock. Mash them, preferably in a blender, till you get a creamy blend, adding a bit of milk and cheese spread after every thirty seconds of pulsing. If you don’t have a blender, use a potato masher to mash the peas in, and then blend it with the milk and cheese spread.

Let the stock simmer on low heat. Add your pureed peas, if you want you can strain them at this point. Season with salt and pepper to your taste. If you wish, garnish with parsley leaves before serving.

Stove-Top Roasted Chicken (Non-veg)

This is perhaps one of the easiest recipes I’ve ever tried. It looks great and tastes even better. Best of all you do not need an oven to make this.


    1. 1 whole Roasting Chicken skin on, cut into eight pieces. Two legs, two wings, and four pieces of breast.
    2. 2 tsp vegetable oil
    3. 2 cups chicken broth
    4. 4-6 cloves of garlic finely minced
    5. 1.5 tbsp parsley
    6. Salt and pepper to taste


Dry the chicken thoroughly with a dry paper towel. And season with salt, pepper, parsley and lemon juice. Heat the oil in a thick bottom frying pan in medium heat. Add the minced garlic and the chicken pieces, skin side down.  Add chicken pieces skin-side down and cook for 6-8 minutes till the skin is golden brown. Flip the chicken so that skin side is up, reduce heat and add 1 1/4 cups chicken broth. Cook for another 10-15 minutes. Most of the broth should be gone by this time. Remove chicken and serve with gravy.

For the gravy:

Once you take the chicken out of the pan, pour the pan drippings onto a cup. Take out the fat with a spoon and put it back into the same pan and stir in 1/4 cup of flour and cook till the flour is mixed in with the fat. Add the rest of the 1 cup of chicken broth into the flour/fat mixture Cook, stirring, until thickened and bubbling, about 1-2 minutes. Add water if necessary to get the desired consistency. Add .5 tbsp parsley and salt and pepper to taste.


Oven – Roasted Chicken (Non-veg)

One of the easiest things to make, but it sounds extremely hard. Now you can actually roast a chicken in a pan, but the oven is still the best place for a chicken. Microwave just does not make the mark, but if you have a convection oven, then you can try making this in there.


  1. 1 whole Roasting Chicken (about 1.4 kilos) skin on, feathers carefully removed
  2. 2 tbsp butter at room temperature
  3. 1 lime rind, grated fine
  4. 1 tsp thyme, dried
  5. Juice of one lime
  6. 2 cloves garlic, minced
  7. 8 pearl onions
  8. Salt and Pepper
  9. Oil to coat roasting pan


Mix together the butter with the lime rind, thyme and garlic. Check the chicken for any stray feathers. If the chicken is frozen, thaw completely and trim off any excess skin that might not look pretty. Now carefully working with your fingers, peel off the skin off the chicken breasts and then push in a bit of the butter between the skin and flesh. Then smear the rest of the butter all around the chicken, sprinkle with salt and pepper and then fit the chicken into an oiled roasting pan, and place it, breast side up, inside a pre-heated oven at 180 degrees centigrade for 20 minutes. After the first 20 minutes you would see a lot of juices come out of the chicken. Arrange your pearl onions around and on the chicken, and go back to letting it cook for another half an hour to forty minutes, until a knife stuck in the fattest part of the chicken shows the juices inside running clear.

Remove and let it rest for at least fifteen minutes before serving. You can also make a lovely pepper gravy by heating the pan juices with a bit of flour, mixing the flour in thoroughly, and then adding some fresh cream and pepper to it, and mixing them together.

Easiest Cake for Christmas (Eggiterian)

Okay, this cake is for those who forgot to prep for Christmas and want a last minute fast one.


  1. 3 eggs
  2. 250 gms sugar
  3. 250 gms butter, melted
  4. 450 gms flour
  5. 1 tsp vanilla
  6. 1 ½ tsp baking powder
  7. A handful of nuts, raisins and glace cherries (optional)
  8. ½ cup milk
  9. Pinch of salt
  10. 1 tbsp rum/brandy (optional) to soak the nuts and cherries


Soak the raisins, nuts and cherries in the alcohol if you want for at least an hour before beginning. Grease a baking tin and dredge it in flour. Beat the eggs together, and add your sugar, mixing them for about 2-4 minutes, before adding the milk and vanilla. Incorporate and let it sit for a few minutes. Meanwhile, sift the flour with the salt and baking powder and then slowly put it in the wet mixture. Mix together for a few seconds, just till you see everything has come together, and then leave the dough alone for a few minutes.

Add the nut mixture and the alcohol, and incorporate it in the cake batter. Now pour it inside the cake tin and bake it for at least 30 minutes in a preheated oven at 180 degrees centigrade. Remove when you see that a toothpick inserted comes out clean, without clinging bits of dough. Take the cake out of the pan after letting it rest for 10 minutes. Then let the cake rest on a wire rack for 30 minutes before serving.

Christmas Cookies (Eggiterian)


  1. 250 gms softened butter
  2. 250 gms sugar
  3. 2 eggs
  4. 125 gms chocolate, melted
  5. 1 ½ tsp vanilla
  6. ½ tsp salt
  7. 700 gms maida
  8. 1 ½ cups finely chopped nuts and raisins mix (almonds, cashews, pistachios, raisins, sultanas, glace cherries)


Mix together butter and sugar, beat it with a hand mixer or whisk till they are incorporated. Add eggs, one at a time, and mix well. Add the chocolate, followed by the flour and salt, and mix really well. Mix well, and add 1 cup of the nuts and raisins mix.

Divide the mixture into two parts, and roll each part into a log, about 2 inches in diameter and 7-8 inches long. Refrigerate for at least 2 hours.

Heat your oven to 180 degrees centigrade for about ten minutes. Grease two trays with oil and dust with flour. Remove one log from the fridge and slice it in ¼ th inch discs. Place the discs on the trays, carefully not overlapping them, and sprinkle with some of the remaining nuts and raisins. Bake for 15 minutes, and then remove them to a flat surface and let cool.


Legend of the dancing goats!

There are a number of stories on how and where coffee was discovered, but the most well-known one is “Legend of the Dancing Goats”.   Legend has it that an Ethiopian goat-herder named Kaldi, one night found some of his goats missing. He went to look for them and found the most peculiar sight of his life. He found his goats gathered together with their bulging eyes lit by the light of the moon and dancing under the moon light. He soon realized that the goats had eaten some of the mysterious bright red colored cherries that were growing, which was causing their funny euphoria. Tired from the day’s work, he was drowsy and hungry, so he decided to try some of the berry himself. After that something miraculous happened! He was not drowsy anymore and felt so energized and refreshed that he started to dance with his goats. Excited by his amazing discovery, he decided to take the berries to the local monks. The monks thought it to be evil and threw the berries into the fire. The berries roasted in the fire and emitted a beautiful aroma that took the monks by surprise. But still they were afraid to try it, so they decided to crush it and boil it in order to purify the evil berries. On boiling the roasted berries an aromatic liquid remained behind, they tasted it and realized its energizing effect. They started using it for energy when praying till late at night. They were so happy with this drink that they spread the story of this magic drink across Ethiopia and since then the “Legend of the Dancing Goats” came to be known.

Coffee is generally of two types; the Arabica, which originates from the Arabian Peninsula and the Robusta, which has twice the

A photo of a cup of coffee.

Image via Wikipedia

amount of caffeine content in it. Apart from these two main varieties there are dozens of other varieties of coffee in existence today. The process of coffee making involves several steps, first the coffee beans are carefully picked, then the beans are processed by soaking and rubbing to ensure no flesh is attached to the seeds. Then the beans are then dried under the sun till the water content is reduced to roughly 12 per cent, this is followed by sorting the beans by their size and color. Then the beans are sent for polishing, after which they are sent for aging under 400 degrees Fahrenheit where they become almost double their former size, crack up and turn brown. At the final stage the beans are de-gassed and packed for consumption.

There are several different types of coffee found world-wide. Some of the well-known ones amongst them are: The Affogato, The Americano, The Caffé Corretto, The Caffé Latte, The Caffé Lungo, The Basic Black, Espresso, The Ristretto, The Breve, The Cafe Melange, The Café Bombom, The Cafe Mocha, The Cappuccino, The Eiskaffee, The Flat White, The Galao, The Iced Coffee, The Irish Coffee, Decaf, The Macchiato, The Instant Coffee, Indian Filter Coffee, The Melya, The Vienna Coffee and The Yuayang.



Literally means “to drown” (Italian, is a coffee espresso drowned with topping of drink or desserts, like caramel sauce, chocolate sauce, etc.

Caffe Americano:

It’s basically a coffee prepared by adding boiled water into espresso, where the strength remains the same but the flavour varies its taste.

Caffé Corretto:

An espresso with a little bit of alcohol dipped inside, e.g. Sambuca.

Caffe latte:

It’s a type of coffee where strong coffee or bold coffee is mixed with the scalded milk in an equal ratio.

Caffé Lungo:

It’s an espresso weakened by diluting through longer extraction thereby giving a weaker taste.

Basic Black:

Normal brewed coffee, served with no milk added into it.



A pressurised drink made by pressuring hot water through finely grounded dark roasted coffee beans.



The word literally means ‘restricted’. It’s the opposite of Lungo, where less amount of water is pushed through the grounded coffee twice, thereby making it a bit strong in taste.



It’s an espresso with steamed half and half or just added cream.


Cafe Melange:

It’s a black coffee mixed with whipped cream.


Café Bombom:

It was originated in Valencia and Spain, later spread all over world. It is prepared with sweetened condensed milk and espresso in a 1:1 ratio. For a visual effect the drink is served in a transparent glass, which gives three distinct colour of condensed milk at the bottom, espresso at the middle and foam at the top.


Caffé Mocha:

It’s made out of a typical one third espresso, two-third steamed milk and a fair bit of chocolate syrup added to make the taste different from café latte.



It’s made out of 1/3 amount of espresso, 1/3 amount of steamed milk and 1/3 amount of foamed milk. In many places the café add chocolate sprinkle or cinnamon to make it more attractive.



It’s a popular German drink, literally means ‘ice cream coffee’. It is a mixture of chilled coffee, sweetener, milk, vanilla ice cream and sometimes whipped cream.


Flat White:

A New Zealand style coffee, where the creamy steamed milk is poured over a single shot of espresso, from the bottom of the jug to make it a white coffee with a cream on top.



A Portuguese drink, made of espresso and foamed milk. It is served in a tall glass with about one quarter coffee and three quarters foamed milk.


Iced Coffee:

It’s a cold version of normal coffee, served with different toppings in different places.


Irish Coffee:

It’s a combined effect of coffee and Irish whiskey, with cream on top. Looks dark with whitish cream on top, also keeps warm in a cold night.



It’s a caffeine free coffee which removes the energising effect of the coffee thereby also removing the substance that keeps us awake.


The Macchiato:

Literally means ‘stained’. It’s basically like cappuccino, only stronger and aromatic in taste. Here the milk is directly foamed into the espresso and then cocoa sprinkle is added into the cup.


The Instant Coffee:

A coffee for those, who prefer speed over quality. The coffee beans are freeze dried and grounded into a soluble powder, after which it can be packed it a pouch and ready for use.

Indian Filter Coffee:

A South Indian origin drink, made of rough ground coffee, filtered for several hours in a traditional metal coffee filter, then served added little amount of milk into it. The ratio of the coffee and the milk is 3:1.


The Melya:

It’s a coffee with one teaspoon of unsweetened coco powder and drizzled honey; sometimes it is even sweetened with cream.


The Vienna Coffee:

A traditional based drink made of two shots of strong black espresso, then adding whipped cream till the cup fills and at the end added a bit of chocolate sprinkles.


The Yuayang:

Another name of which is ‘Ying Yong’, a popular drink of Hong Kong, made of coffee with a mixture of evaporated milk and black tea.

Besides this there are many kinds of coffee found in different name at different places.



Kolkata Street Food!

Kolkata Street Food

Kolkata is inherently a foodie city, ranked as one of the best places to taste different cuisines and dishes, spices and flavors. But this 300 year old city is not just famous for its upscale restaurants and posh clubs. The essence of the city lies in its street food, which can be found at every corner of the winding city streets. There are many factors that contribute to the charm of the Kolkata street food; the variety – uncountable, price – negligible, taste – indescribable and availability – everywhere!

While you can find Chinese dimsums to fuchka, papri chat, jhaal muri, bhel puri, ghugni, chop, rolls and many other eatables in the streets of Kolkata, here we have chosen some delicious vegetarian varieties for our vegetarian friends.


Fuchka is perhaps the most famous of all street foods of Kolkata. Fuchkas are little hollow and round semolina balls. Just before serving the tops are broken carefully and a dollop of spiced mashed potato mixed in with chopped green chilies, coriander leaves and boiled chickpea is stuffed into the hollow cavity. Then the ball is dunked into spicy and tangy tamarind water. You have to eat it as it’s being served to make sure you get the tangiest, spiciest, crunchiest kick!

Bhel Puri:

This Kolkata street food staple was actually brought in from Gujarat. Since then Kolkatans have changed and adapted this dish to their unique taste. Here in Kolkata we also call it jhaal muri. It’s basically a preparation of puffed rice with potato, tomato and a tangy tamarind sauce, where the puffed rice is mixed in with bhujiya, finely chopped tomatoes, onions and potatoes. It’s finished off with chopped chilies, lemon juice and a thick, dark, tangy tamarind sauce. The combination of crunchy, crispy, spicy, tangy is just mind-blowing to say the least!

Papri Chaat:

It’s a North-Indian fast food favorite, now adapted to the Kolkatan taste. Papris are fried wafers made of flour and chaat is a mixture of sliced potatoes, red chilli powder, curd, coriander leaves, tamarind sauce, sev and several other spices. The chaat is actually assembled on top of the papris. The combination of makes a delightful mouthwatering snack which is a must try for everyone! Try papri chaat at different locations to find your ideal, since each chaat wallah has his/her own secret recipe for the chaat, which is sometimes passed down through generations.


One of those dishes that you can find only in Kolkata. It’s made with yellow or green chickpeas cooked with potatoes, tomatoes and spices and topped with lemon juice and fresh herbs. You can have it by itself or with chapatis. Like chaat, each ghugni wallah also has his/her unique secret recipe that is passed on from father to son.
Restaurant Costa del Sol At Restaurant Benalmadena, Carvery Benalmadena, Carvery Montemar Torremolinos, Restaurant Torremolinos and the Restaurant Costa del Sol, you can choose from a selection of four freshly roasted meats

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Food/Restaurants in Kolkata

Kolkata is known to be the Foodie city. Kolkatans are nothing if not foodies! So it’s no surprise that this city of 14 million has no dearth of restaurants. There are more than 1500 mid-size to big restaurants in Kolkata, and if you take the road side stalls and dhabas then the number goes up even more. While you can find almost anything in Kolkata starting from Spanish paella to Chinese dimsum, Kolkata is famous for a few things that are served only in restaurants in Kolkata.

First and foremost comes the Kolkata biryani. I have travelled all over the world in search of biryani like the one you get in Kolkata and I am sorry to say, no where! just no where! can you find biryani like the ones served in Kolkata restaurants like Shiraz, Arsalan or Royal. For people who have never tasted Kolkata biryani let me describe; the rice is slightly spiced with jafran, saffron and other exotic spices and infused with ghee and the juices from the meat that is cooked with the rice. The meat, be it chicken or mutton, just falls of the bone. Even the half piece of potato that comes with this biryani tastes heavenly. You can have it with chicken or mutton chap another dish that is probably very unique to Kolkata. It’s very rich but very very finger licking good! Or if you are in the mood for something a little lighter go for a rezala another meat dish that’s very Kolkatan.

While Kolkata biryani is great you cannot forget Kolkata street food. While many Kolkata restaurants these days serve street food in my opinion street food is best to be had from the street side stalls. Restaurants can never match the charm of having fuchka or jhalmuri from a street vendor in a shalpata plate. Among Kolkata street foods, fuchka has to be the crown jewel. No where else in the world can you find fuchkas that are this delicious. They are different from the Delhi panipuris, and Mimbai golguppa simply because in Kolkata the spices and the amazingly tangy spiced water is mixed in with the potato that goes inside the fuchkas. For those who do not know fuchkas are these little crispy hollow balls made of atta and suji. that you should not even try to have in a restaurant! They are stuffed with mashed potato and spicy tangy water just before you eat them. They are super tasty, not so fattening and supper wallet friendly, so cannot go wrong!

And when you talk about Kolkata you cannot forget Bengali food. There are many restaurants in Kolkata that serve Bengali food. Of them the notable ones are Kewpies Kitchen, 6 Ballygunge place, Bhojohari Manna to name a few. And if you are not from Kolkata or have never tried bengali food, it becomes my moral duty to ask you to try the following. Go to one of the above mentioned restaurants in Kolkata(or a restaurant of your choice) and try their ilish mach bhaja(fried Hilsa), daab chingri(prawns in Coconut), kasha mangso(a mutton dish) with luchi(fried flour breads) and finish off with some mishti Doi(sweet yogurt) and malpoa(a fried sweet dish). Truly nirvana!

For those of you who do not know a little tip; ilish mach bhaja or fried hilsa is best eaten during the monsoon season. The Hilsa are salt water fishes that come to the sweet water rivers to lay eggs during the monsoon. And that’s the time when they are the tastiest. If you have never tried Hilsa it’s really hard to describe how great this fish tastes!

So if you are new to Kolkata you must find restaurants in Kolkata that serve the above mentioned food and try them all! Yes an absolute must! You can try sites like to find addresses phone numbers, menus and reviews for almost any restaurant in Kolkata.

But even if you are not new to Kolkata. There are plenty of restaurants and cuisines that are served in Kolkata restaurants that I’m sure you are yet to explore. Did you know Kolkata has places that serve amazing cheesecakes that can actually give Philadelphia cheese cakes a run for their money. Kolkata also has awesome paella, Chinese dimsums and authentic Burmese food! If you knew all this then kudos to you, a true Kolkatan foodie. But if you did not know about these little Kolkata secret spots then do check out a site like and see what are the different types of cuisines and restaurants in Kolkata. You will be surprised at what you will find. also has reviews from other foodies just like you, so you will know from before what to try at a particular restaurant information, pictures and reviews of Kolkata businesses

The social life of Kolkata is becoming all the more vibrant. Much more than ever before, Kolkatans are looking to make the most of life. The young Kolkatan today is a go-getter, bursting with inexhaustible energy. ‘Work hard, party harder’ is the favorite slogan among the city Gen Y, and this has rubbed on all aspects of their lives. Entertainment and fast paced lifestyle has become the order of the day. This has culminated in the spiraling number of pubs, night clubs, restaurants, salons, movie theaters and fitness centers. is a splendid new addition to this fresh verve of the city. It’s just what you have been waiting for: Finding the perfect place to eat out, to hang with friends, to watch a movie or to get a makeovers is just a mouse click away at UrbanZing. At urbanZing you can find restaurants, pubs, bars, clubs or fitness centers, spas, yoga studios, beauty parlors – or any other lifestyle business at the click of a mouse. And best of all it’s free! provides you with information, hours, addresses, phone numbers as well as user written reviews for all things food and entertainment in Kolkata. If you cannot find your favourite restaurant or beauty parlour at you can also add the business, upload pictures, menus(if applicable), write reviews and let your friends in Facebook know how just much you love this business.

At, you know beforehand, what to expect of a place you choose to go to. If you are going to a restaurant, you know the menu and the prices so you know exactly what to order. Not only menus and prices but you can also find out till when a business is open or what product or service the business offers and what are the prices. You can even share your night-out or partying plans on Facebook through Not only that, want to plan a party? in a restaurant or in your home? Want to have a get together? In a theme park or in a spa? You can do all that with just a few clicks of your mouse in You can plan a party and invite friends; your friends can RSVP and let you know whether they are coming or not, whether they are bringing a guest (aka girlfriend or boyfriend) so that you have enough food and entertainment to cover everyone. is a complete package to help you make better social decisions and to help you better manage your social life. is great news for businesses as well. If you own a business you must take advantage of this opportunity for FREE promotion for your business! Whether you own a restaurant, a boutique, a salon or a video game arcade reach out to hundreds of  net savvy consumers of Kolkata just by adding your free listing on At urbanZing you will get a personalized webpage absolutely free. You can direct your customers to this site and save on creating and maintaining a website of your own. If your business is already listed you can claim it and personalize it with pictures and other information. If your business is not listed in our site then you can add it and then claim it. It’s really very simple and easy! If you have any questions you can email at with your question and how we can contact you and someone will get back to you with the answers.

So whether you are a casual surfer looking for something fun to do or a business owner looking to promote your business has something for everyone. So go ahead and explore the site at

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