Prawns are decapod crustaceans of the suborder Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian. They differ from other, similar crustaceans, such as Caridea (shrimp) and Stenopodidea (boxer shrimp) by the branching form of the gills and by the fact that they do not brood their eggs, but release them directly into the water. They may reach a length of over 330 millimetres (13 in) and a mass of 450 grams (1.0 lb), and are widely fished and farmed for human consumption.

While Dendrobranchiata and Caridea belong to different suborders of Decapoda, they are very similar in appearance, and in many contexts such as commercial farming and fisheries, they are both often referred to as "shrimp" and "prawn" interchangeably. However, recent aquaculture literature increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids.

In the United Kingdom, the word "prawn" is more common on menus than "shrimp", while the opposite is the case in North America. The term "prawn" is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (such as "king prawns", yet sometimes known as "jumbo shrimp"). Australia and some other Commonwealth nations follow this British usage to an even greater extent, using the word "prawn" almost exclusively. When Australian comedian Paul Hogan used the phrase, "I'll slip an extra shrimp on the barbie for you" in an American television advertisement, it was intended to make what he was saying easier for his American audience to understand, and was thus a deliberate distortion of what an Australian would typically say.

Sanjeev Kapoor is an Indian chef and entrepreneur. Kapoor stars in the TV show Khana Khazana, which is the longest running show of its kind in Asia; it broadcasts in 120 countries and in 2010 had more than 500 million viewers. He launched his "FoodFood channel", in January 2011.

He was born in Haryana and spent most of his childhood in Delhi.Sanjeev started in the hospitality industry in 1984 with a Diploma in Hotel Management from the Institute of Hotel Management (IHM) Pusa, Catering Technology & Applied Nutrition.

He started his career in the India Tourism Development Corporation under their kitchen management scheme. After working in many hotels, he became the Executive Chef of the Centaur Hotel in Mumbai. He is also the recipient of the Best Executive Chef of India Award by H & FS and the Mercury Gold Award at Geneva, Switzerland by IFCA. Singapore Airlines recruited him as one of the members of its "International Culinary Panel".He is the most celebrated face of Indian Cuisine.He is not only a Chef but also a host, an author of cookbooks and a restaurant consultant.