Ok, so it has some pasta and other things too but its chicken and corn all the way! Sweet Corn Chicken Soup was a childhood favourite of mine. Might have been for a lot of you. For me its also a comfort food, giving me a warm and fuzzy feeling. There are days where we wall have just about had it and want something quick, no fuss yet yummy and to give us that warm and fuzzy feeling. This dish is actually inspired from another but for the life me…
Read MoreWe launched high quality chicken and mutton (goat meat) just over 2 weeks ago. And just last Sunday our first few Heat & Eat chicken and mutton dishes were rolled out. A few more will be added over the span of this week. It’s taken us a while to introduce these products, I mean we started with just fish and all kinds of seafood a fair amount of time ago right? We just wanted to be sure that the quality of chicken and mutton we offered met the same high…
Read MoreWhen it comes to prawns, size, it seems, does matter! The debate usually starts with the prawn v/s shrimp argument. Here, in India, we call the little ones “shrimp” and the larger ones “prawn”. In the US sea varieties are known as “shrimp” and the river or fresh water varieties as “prawn”. In the UK and Australia its the reverse. All of the above are incorrect! Prawn V/S Shrimp Comparison Chart Prawn Shrimp Zoological Classification Prawns are decapod crustaceans belonging to the sub-order Dendrobranchiata. Shrimp are decapod crustaceans belonging to…
Read MoreThe Fishvish Home The shared passion for non-vegetarian food, especially seafood, led to the creation of Fishvish by three guys – Shumu (center), KK (left) and yours truly, Bijal (right). The Founders Three We have spent the better part of 4 years now travelling all over India, identifying the various types of regional favourites, export houses in these regions that process these fishes and tying up cold chain logistic loose ends. It’s been a long road that is coming to fruition now with a largish seafood variety on offer already…
Read MoreThis was my attempt at making Brent Owens‘, as it turns out, incredibly delicious Thai Red Prawns with Coconut Lemongrass Panna Cotta. Only difference was I played with quantities a little since I was only cooking for 2 whereas the original recipe is set for 4 serves. Thanks Brent & MasterChef Australia! I have been attempting recipes for the longest time but have only recently worked out a little prep process. Get all the ingredients out first, then measure them all out and have them ready to go as you…
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