Fishvish – This is how we do it

The 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…

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Prawns & Panna Cotta

This 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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Cracking the Code‒ Your Guide to Cooking Lobster

“Bon Appetit!” Julie in Julie and Julia readies to poach her first lobster, in a bid to cook the legendary Julia Child’s Lobster Thermidor. You don’t really need to read a guide for cooking lobster; you can easily watch the legendary Julia Child handle, cook and serve these live crustaceans ranging from a small chicken-sized kid to a 20-pound “Bertha Behemoth” on her classic The French Chef. The charmingly high-pitched Julia picks up a rustling creature with a firm, steady hand, the same way most of us would lift an…

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Broth-erly Love

The last couple of weeks have been all about the wet chill in the air, made better by shades of lush green around—gorgeous verdant foliage dripping with tiny beads of sparkling moist shine. As much as the palate craves hot oil-produced crunch and crispness (succumbing, we dedicated a whole day to frying fish, true comfort lies in a hot mug, or a steaming tureen, or a scalding bowl. Whatever your choice of serving container, soups and stews will warm and soothe the coldest heart and smoothen the roughest edges of…

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Celebrating Eid: The Seafood Story

The month of rigorous fasting ends in a celebration featuring rich desserts like Sheer Khorma (vermicelli and milk pudding), and a big feast. Families and friends gather round sharing hugs and gifts. The day is spent in thanksgiving for having successfully completed Ramadan, and is called Eid al-Fitr or the Festival of Fast-Breaking. While meat dishes are more common for an Eid feast, many nations and cultures around the world celebrate with seafood. Here are six recipes that you can easily cook up at home and share with friends and…

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