Caesar

Egg yolk, Dijon, and  extra virgin olive oil, worked into an emulsion slowly by hand — the same way we build our mayo and hollandaise — then finished with oil-packed anchovies and in-house grated parmesan and you end up with an extraordinary sauce —one that might even make you lick the jar!  No seed oils, no added sugar, no preservatives, no bottled shortcuts.

In 1924, a Tijuana restaurateur named Caesar Cardini ran short on ingredients over a busy 4th of July weekend and built a salad tableside from what was left in the kitchen — egg, oil, garlic, parmesan, a little Worcestershire, a squeeze of lemon. What he made out of necessity became one of the most copied dressings in the world, and most of what carries its name today isn’t close — thinned, stabilised, built to survive a shelf rather than a fridge.

Ours is the other version. Thick, glossy, anchovy-forward, parmesan folded through at the end rather than shaken in. Toss through romaine, spoon over grilled chicken or steak, or use as a dip for vegetables.

Refrigerate. Consume within 7 days. Do not freeze. Contains: Egg, Fish (Anchovy), Milk (cheese), Mustard.

DELIVERY POLICY

We deliver every Sunday in Bangalore. Orders must be placed by 9am Saturday to be included in that week's delivery. Please ensure someone is available to receive and refrigerate your order on delivery day.