Chatni Caesar Salad by North Indian Chef Ranveer Brar Is Delicious

Summary: Chatni Caesar Salad by North Indian Chef Ranveer Brar is a delicious recipe that easily delivers flavorful, nutritious appeal via fruits and herbs.

Lucknow-born, Mumbai-based Chef Ranveer Brar creates sizzling recipes as a well-known and well-travelled celebrity chef, cookbook author, former MasterChef India judge and restaurateur: Ranveer Brar, via Facebook June 25, 2022

Chatni Caesar Salad by North Indian Chef Ranveer Brar is a delicious recipe that combines easy preparation with the Indian subcontinent's popular condiment, chutney, and favorite ingredients, such as coriander, naan and pomegranate seeds.

Italian immigrant restauranteur Cesare "Caesar" Cardini (Feb. 24, 1896-Nov. 3, 1956) is remembered as the creator of Caesar Salad. He debuted his new recipe in 1924 in his restaurant, Caesar's Restaurant, in northwestern Mexico's popular resort destination, Tijuana, in Baja California state.

In the almost 100 years since the salad's debut, Caesar Salad's culinary profile has expanded beyond Tijuana to global familiarity and popularity. Chef Cesare's elegantly simple salad exists as a classic recipe and also in vegan, non-vegetarian and vegetarian variations. Fusion cuisine, which creates new recipes by blending ingredients and techniques from different culinary traditions, welcomes the receptivity to local, regional and national influences that inheres in the easy, uncomplicated design of Classic Caesar Salad.

North Indian author, celebrity chef and restauranteur Ranveer Brar exoticizes Caesar Salad by infusing his Chatni Caesar Salad recipe with Indian subcontinent culinary accents. Achaars (Hindi: अचार, acār, "pickle"), chutneys (Hindi: चटनी, caṭnī, “to lick or eat with appetite”; spicy dip) and raitas (Hindi: रायता, rāytā, from Sanskrit राजिका, rājikā, “mustard” + तिक्त, tikta, “pungent, bitter”; yogurt-based sauce) number as the Indian subcontinent's three favored condiments. Chef Ranveer transforms Classic Caesar Salad's dressing into a chutney.

Chef Ranveer's chutney dressing colorfully and flavorfully distinguishes his Chatni Caesar Salad recipe. For his chutney dressing, he deposits garlic cloves, grated Parmesan cheese, anardana (dried pomegranate seeds), green chillies, coriander and mint leaves into a blender. He douses the ingredients with olive oil. After puréeing, he considers: "Here we go. We have a nice, thick, green-colored, chutney-flavored Caesar dressing."

For the garnish, he decides upon naan (Hindi: नान, nān), an oval or teardrop-shaped flatbread. He halves the naan and heats it in a waffle iron for crispness.

While the naan crispens, he turns to the salad base. He tears a head of iceberg lettuce into a bowl.

Next he aims to cream the chutney dressing with mayonnaise. He spoons mayonnaise into the blender and stirs the mayonnaise into the chutney dressing.

Chef Ranveer dollops a large spoonful of chutney dressing over the torn iceberg leaves. He hand-tosses the dressing into the greens. Off-camera, he plates the dressed salad.

He states: "And the best part of our Caesar Salad is more Parmesan." He tops the dressed salad with sprinklings of grated Parmesan cheese.

He removes the crispened naan halves from the waffle iron. Leaving the wider naan end (equal to about two slices) to the side, he cuts eight crisps. He takes five crisps and decoratively stakes them between the dressed salad and a half-bowl side.

He tops the salad with five or six cherry tomatoes and dribbles droplets of oil as the salad's final topping. Lastly, he trickles chutney dressing over the naan stakes.

Chef Ranveer assesses: "Smells good. Looks good. And it tastes good as well."

Chef Ranveer's salad repertoire extends beyond Chatni Caesar Salad. His kachumber (Indian cucumber salad) recipes include coriander- and lime-flavored Cucumber and Tomato Kachumber. Other salad offerings include galangal (ginger and turmeric relative)-flavored Lotus Root Salad, Som Tom Salad (Thai Papaya Salad) and Thai Quinoa Salad with Chili Lime Dressing.

In addition to Chatni Caesar Salad's chutney dressing, Chef Ranveer's chutney repertoire features fenugreek- and ginger-flavored Coconut Chutney. His coriander- and ginger-flavored chutney recipes include Guava Chutney and Pineapple Chutney.

Lucknow-born, Mumbai-based Ranveer Singh Brar (born 8 February 1978) graduated from Institute of Hotel Management, Lucknow, in Uttar Pradesh. He served as one of three judges on the fourth (Jan. 26, to April 12, 2015) and final, sixth (Dec. 7, 2019, to March 1, 2020) seasons of competitive cooking game show MasterChef India. His first cookbook, Come Into My Kitchen, was released June 10, 2016, by Collins India. His second cookbook, A Traditional Twist, was released Jan. 1, 2017, by Bombay-based Popular Prakashan.

Acknowledgment

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

Image credits:

Lucknow-born, Mumbai-based Chef Ranveer Brar creates sizzling recipes as a well-known and well-travelled celebrity chef, cookbook author, former MasterChef India judge and restaurateur: Ranveer Brar, via Facebook June 25, 2022, @ https://www.facebook.com/RanveerBrar/posts/pfbid0B4NoFsrCTjZRV5kbHDgS3VaZEeP8Ka7U2naQasKSjTmW9qBRVVRdF2dFNvS6ZBmfl

Awesome Sauce India, "Chatni Caesar Salad / Simple Salad Recipe / Quick & Easy," via Facebook July 8, 2016, @ https://www.facebook.com/AwesomeSauceIndiaOfficial/videos/chatni-caesar-salad-simple-salad-recipe-quick-easy/1752980424949026/

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