Vij's: Elegant and Inspired Indian Cuisine

by Vikram Vij and Meeru Dhalwala

At Vij's , one of North America's most innovative Indian restaurants, owner Vikram Vij and his wife, Meeru Dhalwalla , use the freshest local ingredients and original ideas to create exciting new... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1553651847
• ISBN13: 9781553651840
• Release Date: September 2006
• Publisher: Douglas & McIntyre
• Length: 192 Pages
• Weight: 1.85 lbs.
• Dimensions: 0.6" x 7.9" x 11.4"

Customer Reviews

Good content and nice looking to boot

I've tried a few recipes out of this book. It is definitely clear and the outcome is quite excellent. There are a few recipes that can be done fairly quickly and easily, and many that are more complicated. In addition to the content, the book is also quite aesthetically pleasing.

Super easy and yummy

I have bought several indian food cookbooks, hoping to find some recipes that weren't comprised of ingredients that either I couldn't pronouce or couldn't find. I have found it! I have made many of the recipes from this book and they were really easy! I can't wait until they come out with the next one!

A terrific cookbook

I don't usually write reviews [for cookbooks] but I just had to write one for Vij's book. I read a lot of cookbooks but I have never once been inspired or impressed with any book on Indian cuisine (except perhaps Chilis to Chutneys). This is the first one that really caught my attention and here's why: Vij's philosophy, much like early California cuisine, emphasizes the use of fresh local [north American] ingredients (many of which aren't normally used in Indian cooking). When cooked with fresh Indian spices, the results are just spectacular. I never thought Arugula, Kale and Butternut Squash would taste so good in an Indian curry. Even if you're vegetarian, many of the sauces [in the meat/poultry/fish sections] work just as well with Tofu or Paneer. The Seared venison medallions in a pomegranate curry, Striped bass in a sour cream curry, sauteed brussel sprouts and coconut chick pea flour curry are such wonderful treats for your senses. The book is well-written with lots of pictures and clear concise instructions. I recommend keeping a good stock of fresh spices (especially Cumin, Coriander and black mustard seeds) before cooking with this book. I first read about this restaurant in the NYT last year and have been looking for a book since then. I am not the slightest bit disappointed.

Hme Chef

Great book with history of recepies.Illustrated well also All recepies are stove top, but very authentic,thus no Tandoori.

Fantastic!!

Vij's restaurant (Vancouver B.C.) has been one of my favorite placed to eat for some time now. For the money, you'd be hard pressed to find better food anywhere. Having said that, I was admittedly a bit nervous about trying to recreate any of these dishes in my own kitchen. I'd rate my self as a moderately skilled chef at best, and didn't know the first thing about preparing Indian food. Anyways, I couldn't resist the temptation to try. My first effort was a cilantro-mint chicken curry. I must say it was incredible. The whole house smelled amazing while I was cooking. I invited my parents over to try the results and they couldn't stop commenting on how delicious the dish was. I would highly recommend this book to anyone who likes Indian food and wants to try preparing it for themselves, or would like to add a few incredible recipes to their repertoire.