North Indian Caesar Deviled Eggs by Sanjeev Kapoor Blend Two Classics

Summary: North Indian Caesar Deviled Eggs by Sanjeev Kapoor blend two classics, Caesar Salad and Deviled Eggs, to create delicious, elegantly simple appetizers.

Celebrity Chef Sanjeev Kapoor describes Caesar Deviled Eggs as "a fun twist on traditional deviled eggs and the perfect comfort food.": Elica India @Elica_India, via Twitter April 28, 2018

North Indian Caesar Deviled Eggs by Sanjeev Kapoor blend two classics, Caesar Salad and Deviled Eggs, to create a new classic that wins as deliciously satisfying, irresistibly attractive and easy-to-make boat appetizers.

Caesar Salad and Deviled Eggs are two classic, internationally popular recipes that are receptive to variations. The original Caesar Salad recipe, created by Italian immigrant restauranteur Cesare "Caesar" Cardini (Feb. 24, 1896-Nov. 3, 1956) in 1924 in Tijuana, northwestern Mexico, calls for a tossed salad of coddled eggs, garlic-toasted croutons, Parmesan cheese, romaine leaves and Worcestershire sauce. The basic recipe for Deviled Eggs, also known as Stuffed Eggs, calls for hard-boiled eggs with a paste of egg yolks, mayonnaise and mustard stuffed onto halved egg whites. Both recipes may appear as either main or side dishes. Deviled Eggs also qualify as appetizers.

North Indian celebrity chef, cookbook author, entrepreneur and television personality Sanjeev Kapoor finesses Indian and international beverages and dishes for the impressive array of classic, exotic, modern and traditional recipes in his culinary repertoire. Caesar Deviled Eggs, Caesar Salad and Deviled Eggs number among the "more than 10,000 tried & tested recipes" provided on his recipe portal, Sanjeev Kapoor Recipes.

Caesar Deviled Eggs are described as a "delicious appetizer made using eggs and Caesar dressing" on the website for Betty Crocker, the popular family cookbook written by staff at the Betty Crocker trademark's holder, General Mills Inc. Betty Crocker's recipe removes the salad component by omitting romaine leaves. Contrastingly, American cookbook author, celebrity cook, entrepreneur and television personality Rachel Ray (born August 25, 1968) blends anchovy paste and Worcestershire sauce into the egg yolk mixture and garnishes her Caesar Deviled Eggs with finely chopped romaine lettuce hearts.

Chef Sanjeev describes Caesar Deviled Eggs on the dish's recipe card as "a fun twist on traditional deviled eggs and the perfect comfort food." He identifies the recipe as fusion cuisine and places it in the meal course of snacks and starters. He describes the dish's inspirational element, Caesar Salad, as a "world famous salad with tangy dressing" borrowed from Italian cuisine.

Chef Sanjeev's recipe for Caesar Deviled Eggs calls for four hard-boiled and peeled eggs; one tablespoon of chopped garlic; one teaspoon each of capers, mayonnaise, red wine vinegar and Parmesan cheese powder; one tablespoon each of olive oil and water; salt and crushed black peppercorns, according to taste; and two to three torn romaine leaves. After whisking, the egg yolk mixture is piped onto the egg white boats. A torn romaine leaf tops each boat.

Chef Sanjeev values "at least a dozen" eggs as essential to a well-stocked refrigerator, according to his Caesar Deviled Eggs recipe card. He considers eggs as the "handiest food to have around" and notes the easy preparation of this "perfect protein source" for quickly quelling hunger.

Sanjeev Kapoor was born April 10, 1964, in Ambala, then East Punjab province (Haryana state, since Nov. 1, 1966), northwestern India. His father's position with State Bank India entailed frequent relocations via assignments in Delhi, National Capital Territory (NCT), northwestern India, and in Meerut and Saharanpur, northwestern Uttar Pradesh, north central India.

After graduating from Delhi's Government Boys Senior Secondary School in Rajouri Gardens, he attended New Delhi's prestigious Institute of Hotel Management Catering & Nutrition (IHM), Pusa (IHM Pusa). Specializing in Catering and Nutrition, he graduated in 1984.

He subsequently fulfilled his two years of management traineeship through the India Tourism Development Corporation (ITDC). He trained at The Ashok, the ITDC's five-star hotel in the Chanakyapuri neighborhood and diplomatic enclave in New Delhi.

He then was posted as chef under study at Hotel Varanasi Ashok, a four-star hotel in the Hindu pilgrimage city of Varanasi, southeastern Uttar Pradesh. After six months, he was promoted to Executive Chef. He remained there for six years.

He returned to New Delhi to chef at ITDC's Hotel Samrat. The four-star hotel is located near Rashtrapati Bhavan ("Presidential Palace"), the official residence of the President of India. Chef Sanjeev remained there for eight months.

Chef Sanjeev next relocated to Mumbai, the cosmopolitan, coastal capital of west central India's Maharashtra state. He joined the Centaur Group, the Hotel Corporation of india's (HCI) luxury hotel brand.

The frequently traveling chef remains based in Mumbai. He initially settled in Andheri East, a locality in western Mumbai. He has lived in the upscale, western Mumbai suburb of Juhu since 1999.

Chef Sanjeev's accomplishments include entrance for the largest serving of rice and beans in the Guinness Book of Records in 2017. He prepared 918 kilograms of khichdi, a dish of rice and legumes, in a custom-made, 7-foot-diameter kadhai, the subcontinent's wok-like, flat bottomed cooking pot. Chef Sanjeev's recipe complimented the chawal (rice) with grains, such as amaranth, bajra (pearl millet) and jowar (sorghum) and legumes, such as mung beans. He performed his feat before a live audience at Great Indian Food Street Hangar, India Gate Lawns, New Delhi, during World Food India (WFI) 2017, which was held Friday, Nov. 3, to Sunday, Nov. 5, by the Indian Ministry of Food Processing Industries (MoFPI).

Sanjeev Kapoor has displayed his culinary expertise in Indian and international recipes through such varied media outlets as cookbook authorship, food channels (FoodFood) and cookery shows (Khana Khazana), recipe portals and websites. His recipes for Caesar Deviled Eggs, Caesar Salad and Deviled Eggs, which are easily accessed online via his recipe portal and YouTube accounts, exemplify his commitment to fusion cuisine.

Indian celebrity chef Sanjeev Kapoor's Caesar Deviled Eggs recipe seamlessly blends two classics into a new classic: New Indian Movies @newindianmovies, via Twitter Feb. 26, 2016

Acknowledgment

My special thanks to talented artists and photographers/concerned organizations who make their fine images available on the internet.

Image credits:

Indian celebrity chef Sanjeev Kapoor's Caesar Deviled Eggs recipe seamlessly blends two classics into a new classic: New Indian Movies @newindianmovies, via Twitter Feb. 26, 2016, @ https://twitter.com/newindianmovies/status/703140729413963776

Sanjeev Kapoor Khazana. "Caesar Deviled Eggs / Sanjeev Kapoor Khazana." YouTube. Feb. 26, 2016.
Available @ https://www.youtube.com/watch?v=UyBvNUjvJo4

Celebrity Chef Sanjeev Kapoor describes Caesar Deviled Eggs as "a fun twist on traditional deviled eggs and the perfect comfort food.": Elica India @Elica_India, via Twitter April 28, 2018, @ https://twitter.com/Elica_India/status/990100829918187521

For further information:

Betty Crocker Kitchens. "Caesar Deviled Eggs." Betty Crocker > Recipes. Updated Sep. 23, 2015.
Available @ https://www.bettycrocker.com/recipes/caesar-deviled-eggs/e4fe1acf-5653-45fa-8095-c98335243d5e

Elica India @Elica_India. "This Caesar Devil Eggs recipe by none other than Sanjeev Kapoor is one of the ages. Find the entire recipe here: https://sanjeevkapoor.com/Recipe/Caesar-Devil-Eggs.html." Twitter. April 28, 2018.
Available @ https://twitter.com/Elica_India/status/990100829918187521

FoodFood. "Caesar Salad -- Sanjeev Kapoor's Kitchen." YouTube. Nov. 17, 2012.
Available @ https://www.youtube.com/watch?v=XY2H25mWq9E

FPJ Bureau. "House That! Chef Sanjeev Kapoor Reveals Why He Chose His Home in Juhu." The Free Press Journal > CMCM. May 29, 2019.
Available @ https://www.freepressjournal.in/cmcm/house-that-chef-sanjeev-kapoor-reveals-why-he-chose-his-home-in-juhu

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Available @ https://www.sanjeevkapoor.com/recipe/caesar-devil-eggs.html

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Available @ https://www.sanjeevkapoor.com/Recipe/Devilled-Eggs-Sanjeev-Kapoor-Kitchen-FoodFood.html

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Available @ https://twitter.com/newindianmovies/status/703140729413963776

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Available @ https://www.rachaelraymag.com/recipe/caesar-deviled-eggs

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Available @ https://www.youtube.com/watch?v=UyBvNUjvJo4

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Available @ https://www.youtube.com/watch?v=A-giiZWG9fo

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