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Vij's: Elegant and Inspired Indian Cuisine
About the Book
Since 1994 Vikram Vij and Meeru Dhalwala have shaken the North American perception of Indian cuisine with their innovative restaurant, Vij’s. Dishes such as marinated lamb popsicles in fenugreek curry and sautéed arugula and spinach with paneer and roasted cashews, are far from traditional but spiced beautifully. Each recipe showcases specific flavours such as mango, tamarind pomegranate seeds and cardamom.
In 2006 the couple's first cookbook, Vij’: Elegant and Inspired Indian Cuisine, was published to rave reviews. Vij’s includes delectable offerings such as grilled chicken breast marinated in lemon-ghee dressing with garlic and cashews and seared venison medallions with fig and roasted pomegranate khoa. Vegetarian selections abound, and there is also a selection of side dishes and accompaniments such as rice pilafs, chapattis (flatbread) and chutneys. Each recipe is accompanied by a suggested wine pairing. A comprehensive introduction to Indian herbs, spices, and other staples helps demystify the ingredients used in the book and brief explanatory notes with each recipe ensure great results.
Lavishly illustrated with full-colour photographs, this is a cookbook as beautiful and sumptuous as the recipes it contains. By reflecting the personal warmth, love of good food and good company that have made the restaurant so successful, Vij’s is a manifesto for a new style of Indian cooking.
About the Author
Meeru Dhalwala was born in India but moved to Washington, D.C., at a very young age with her parents. Prior to marrying Vikram and moving to Canada, she worked with various organizations on human rights and international development projects. She received her master’s degree in Development Studies from Bath University in England.
Vikram Vij was born in India and grew up in Amritsar and Mumbai. He studied Hotel Management in Salzburg, Austria, where he worked for several years before moving to Canada to work at the Banff Springs Hotel. He opened the original 14-seat Vij’s Restaurant in Vancouver in 1994. A certified sommelier, he loves wine and knows how to pair his innovations with great bottles from around the world.
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