Bangalorean Chef Shazia Khan Creams and Crisps Chicken Caesar Salad

Summary: Bangalorean Chef Shazia Khan creams and crisps Chicken Caesar Salad with a smooth dressing, boiled or pan-fried chicken nuggets and toasted croutons.

Bangalorean Chef Shazia Khan, first runner-up in the second season (Oct. 22, 2011-Jan. 1, 2012) of MasterChef India, conducts cooking demonstrations and culinary workshops, in person and via media, in her hometown and afar: Anjali Reddy J, CC BY SA 3.0 Unported, via Wikimedia Commons

Bangalorean Chef Shazia Khan creams and crisps Chicken Caesar Salad with a salad base of crunchy green leaf lettuce and iceberg lettuce, topped with boiled or pan-fried chicken breast nuggets and toasted croutons, and dressed with a smooth sauce.

Italian immigrant restauranteur Cesare "Caesar" Cardini (Feb. 24, 1896-Nov. 3, 1956) is credited with creating the phenomenally successful Caesar Salad. He introduced his appealing salad in 1924 at his restaurant, Caesar's Restaurant, in Tijuana, Baja California state, northwestern Mexico. In the almost 100 years since its introduction, Caesar Salad has established a confident presence in cuisines throughout the world. The classic recipe has inspired a plethora of variations, with vegan, non-vegetarian and vegetarian versions.

Chef Shazia begins her Chicken Caesar Salad recipe by placing four slices of bread into the toaster. While the bread toasts, she attends to the dressing. She deposits into the dressing bowl 2 finely chopped garlic cloves, 3 tablespoons of vegan mayonnaise, 1 teaspoon of Dijon mustard, 1/2 teaspoon finely crushed black pepper powder, 1/2 teaspoon of lemon juice, 2 tablespoons of grated or shredded Parmesan cheese and salt, to taste. The ingredients are whisked together smoothly.

The toasted bread is removed from the toaster. The toast is set aside to cool.

The dressing bowl is used for constructing the salad. Two lettuce varieties are placed on top of the dressing. First, 200 grams (1 cup) of rinsed and roughly torn green leaf lettuce are added, followed by several torn iceberg lettuce leaves. Chef Shazia next adds 100 grams (1/2 cup) of boiled chicken breast pieces, 1/2 tablespoon of olive oil and 1 boiled, cubed egg. She tears the toasted bread into bite-sized pieces for distribution across the salad. She mixes all ingredients of the salad into the dressing with two large tossing spoons.

The salad is ready for plating. Chef Shazia's Chicken Caesar Salad appeals as a creamy, crispy, crunchy recipe that features vegan and non-vegetarian components via vegan mayonnaise and boiled chicken breast nuggets, respectively.

Chez Shazia's salad repertoire extends beyond Chicken Caesar Salad. Her array of salad recipes includes Couscous Salad with Chickpeas and Red Beans, Crispy Potato Salad, Fig and Asparagus Salad, Italian Grilled Chicken Salad and Twice Cooked Baby Potato Salad.

In her article, "A Masterclass on Salads," published Sep. 11, 2016, in Bangalore Mirror, food writer Shivani Kagti describes Chef Shazia's Twice Cooked Baby Potato Salad recipe as "indulgent." The article references the recipe's description, in Chef Shazia's first cookbook, What's On the Menu (2016) as a "big hit" that is so kid-friendly that kids ". . . can never have enough of it," Chef Shazia explains.

Chicken Caesar Salad also numbers among chicken recipes in Chef Shazia's portfolio. Her lineup of chicken recipes include Chicken Cutlets, Chicken on the Go and Murgh Malai Kebabs (Creamy Chicken Kebabs).

Salma Shazia Fatima Khan participated in the second season of MasterChef India. The Mumbai-based, popular Indian Hindi-language competitive cooking reality show's second season was aired from Saturday, Oct. 22, 2011, to its grand finale, New Year's Day, Sunday, Jan. 1, 2012. The season's three judges, Amritsar-born Vikas Khanna (born Nov. 14, 1971), New Delhi-born Kunal Kapur (born Sep. 18, 1979) and Lucknow-born Ajay Chopra (born Feb. 8, 1977) recognized Shimla-born Shipra Khanna (born Nov. 17, 1981) as the season's winner and Bengaluru-born Shazia Khan as first runner up.

Chef Shazia's first cookbook, What's on the Menu, was released by Noida, Uttar Pradesh-based Om Books International on Monday, Feb. 8, 2016. Food writer Shivani Kagti describes Chef Shazia's cookbook as a blend of "desi and international foods."

Modern and traditional desi (Sanskrit देश, deśá, "land, country") recipes inspire Chef Shazia's fusion repertoire. She describes modern Indian cooking as a fusion of international cuisines with Indian flavors in her interviews for Chennai-based journalist Anusha Surendran's "The Kitchen Wiz" (À la Carte, May 2013) and Bengaluru-based journalist Varsha Rao's "Experimenting in the kitchen" (Deccan Herald, March 18, 2017). Tandoori Chicken and Spinach Roulade, one of 90 recipes in her book, exemplifies her fusion-based style. She explains to Varsha Rao that the recipe begins ". . .by applying a tandoori chicken marinade on a chicken breast and then roll the chicken, just like the French do it."

Chef Shazia's other ventures include founding The Cooking Studio in October 2017 in her hometown in southwest India's Karnataka state. The Golden Eye Chef website describes the enterprise as "Equipped with state-of-the-art equipment . . ." The Cooking Studio's Facebook profile self-characterizes as ". . . a fun and interactive space to gather all culinary experts and students under one roof. We help you create memorable times by teaching you how to prepare memorable meals."

The Cooking Studio is located at No. 28, Pattalamma Temple Street, in Bangalore's Basavanagudi (basava, "bull"; gudi, "temple") neighborhood. The Basavangudi neighborhood is located in South Bangalore, in one of Bangalore's oldest neighborhoods. Bangalore (Bengaluru) is sited, at an elevation of over 3,000 feet (meters). Its elevation accounts for the year-round pleasant climate enjoyed by Karnataka state's cosmopolitan capital. Nicknames such as "Garden City," "IT Capital of India," "Science City," "Silicon Valley of India" and "Space City" honor Bangalore's achievements and attractions.

Perhaps the nickname of "Culinary City" may be added in the near future. Prestigious cooking schools, such as Academy of Pastry and Culinary Arts, Bangalore Culinary Academy and Bangalore Culinary Institute by ASKIHMCA (ASK Institute of Hospitality Management and Culinary Arts), join Chef Shazia's The Cooking Studio in establishing Bangalore as a culinary center.

Acknowledgment

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

Dedication

This post is dedicated to the memory of our beloved blue-eyed brother, Charles, who guided the creation of the Met Opera and Astronomy posts on Earth and Space News. We memorialized our brother in "Our Beloved Blue-Eyed Brother, Charles, With Whom We Are Well Pleased," published on Earth and Space News on Thursday, Nov. 18, 2021, an anniversary of our beloved father's death.

Image credits:

Bangalorean Chef Shazia Khan, first runner-up in the second season (Oct. 22, 2011-Jan. 1, 2012) of MasterChef India, conducts cooking demonstrations and culinary workshops, in person and via media, in her hometown and afar: Anjali Reddy J, CC BY SA 3.0 Unported, via Wikimedia Commons @ https://commons.wikimedia.org/wiki/File:Shazia_Khan.jpg

PrestigeSocial, "How To Make Caesar Salad / Salad Recipes / Chef Shazia Khan," via YouTube April 17, 2019, @ https://www.youtube.com/watch?v=ZP9HjxXOynE

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