Tag: cooking guide

To De-vein Or Not To De-vein

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It’s a question that is probably discussed to death pretty much all over the shrimp eating world. The opinion is evenly divided for both points of view. Most frozen shrimp / prawn is usually head and shell off with the tail left on and usually “de-veined”. If the shrimp / prawn is head-on shell on, then more often than not, the “vein” would still be in there. This “vein” that we are talking about it is one that runs along top of the shrimp / prawn. What is strange and…

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Cracking the Code: Your Guide to Cooking With Chicken

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Chicken and Egg Problem I like to think of chicken as a universal meat; it’s so commonly eaten all over the world, you could almost always find it in some form wherever you go. It’s tasty, easy to cook, adaptable, and will satiate you in hunger, and comfort you in sickness. The love and need for chicken is all-permeating, unifying and eternal. Out of all the entire animal protein consumed in the world, 20% is chicken. Also, in some regions, almost all of the bird is put to use; right…

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A Chicken or Two

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We 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…

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Cracking the Code: Your Guide to Cooking with Octopus

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Deep Down Inside (the sea) Octopus is as common as prawns and fish along the coast. I can’t really remember the first time I ate octopus; it was definitely not in my growing years—we stuck to freshly caught river fish, since salt-water fish was almost impossible to procure in our nook of the hinterland. Adulthood ushered in experimenting with newer foods, which was further supported by the move to a bigger city with more food-crazy people to make friends with and eateries that welcomed patrons looking for new experiences. Honest…

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Heat & Eat- Plenty of Delish!

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Once Upon a Time Remember those sabzi mandis or bazaars our fathers and mothers used to take us to once a week, usually on Sundays? These were the original farmers’ markets—some of the farm-fresh produce was brought and sold by producers themselves, so even if you haggled and negotiated on a mutually acceptable price, the profit was pocketed directly by growers, and you came back happy with bags of bright greens, fragrant herbs, pantry staples and crisp veggies. Shopping for veggies, fruit and meat happened once or twice a week,…

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