Vij's: Elegant and Inspired Indian Cuisine

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D & M Publishers, Mar 23, 2012 - Cooking - 192 pages
2 Reviews

At Vij's, one of North America’s most innovative Indian restaurants, owner Vikram Vij and his wife Meeru use the freshest local ingredients and original ideas to create exciting new takes on the cuisines of India. Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian selections abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried vegetables, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and other sides, staples, vegetables, and desserts allow readers to prepare an Indian feast from beginning to end. As beautiful and sumptuous as the recipes it contains, Vij's is a delicious manifesto for a new style of Indian cooking.
 

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I tried just one recipe, and well if you're familiar at all with Indian cooking like I am, then you will know what to do when you sample recipes from this book. The directions to recipes are not detailed, what I mean is this is not a book for beginners, however, these recipe's are so elegant, they speak for themselves. You will also need to adjust the recipes to taste like I did, for instance, by reducing the salt by half.
This is a superb recipe book for an experienced chef. The recipes will definitely win over your friends. If they had a favourite recipe of yours before, then they now have a new favourite recipe with many more to come. Very pleased.
 

Great fusion

User Review  - Teresa K. - Overstock.com

Evey time I go to Vancouver Vijs is on my list to places to dinethis book helps me recreate some of the delectable treats at home Read full review

Selected pages

Contents

Introduction to the Recipes
5
IN THE INDIAN KITCHEN
9
Indian Cuisine and Cooking
10
Basics
25
ON THE TABLE
39
Appetizers and Salads
41
Meat
69
Poultry
91
Fish and Seafood
107
Vegetables
125
Sides
155
Desserts and Drinks
183
Metric Conversion Chart
197
Acknowledgements
198
Index
201
Copyright

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About the author (2012)


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.

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. Meeru joined Vikram at Vij’s in February 1995.

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