Vijs: Elegant and Inspired Indian Food

Paperback | August 22, 2006

byVikram Vij, Meeru Dhalwala

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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 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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From the Publisher

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 takes on the cuisines of India. Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicin...

Vikram Vij was born in India and grew up in Amritsar and Mumbai. He studied hotel management in Salzburg, Austria, before moving to Canada to work at the Banff Springs Hotel. He opened the original 14-seat Vij's Restaurant in Vancouver in 1994.Meeru Dhalwala was born in India but moved to Washington, D.C., at a young age. Prior to movi...

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Format:PaperbackDimensions:203 pages, 11 × 8 × 0.5 inPublished:August 22, 2006Publisher:Douglas And McIntyre (2013) Ltd.Language:English

The following ISBNs are associated with this title:

ISBN - 10:1553651847

ISBN - 13:9781553651840

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Recipe

Prawns in Coconut Masala Serves 6 30 prawns, shelled and deveined2 tsp salt2 Tbsp ghee (page 30)or canola oil1/2 tsp cumin seeds2 large onions, chopped3 large ripe tomatoes, finely chopped2 Tbsp coconut milk, stirred2 Tbsp red wine vinegar2 tsp chopped green chilies3 bunches green onions, white and green parts, choppedPlace prawns in a colander and rinse under cold water. Allow excess water to drain. In a bowl, combine prawns and 1 tsp of the salt. Cover with plastic wrap and set aside in the refrigerator while you are making the coconut masala.In a large frying pan, melt ghee on medium-high heat (or heat oil for 1 minute). Add cumin seeds and allow them to sizzle for 30 seconds. Add onions and sauté 5 to 8 minutes, or until dark brown but not burned. Stir in tomatoes, coconut milk, vinegar, chilies and the remaining 1 tsp of salt. Cook for 5 minutes, or until tomatoes are cooked through. Add green onions and stir well.Add prawns, stirring constantly until they become pinkish-orange. This will take about 3 minutes. Immediately remove from the heat.TO SERVE: Place 5 prawns on each of six small shallow plates. Top each serving with one-sixth of the coconut masala. Alternatively, divide the coconut masala evenly among six small shallow plates, then top with 5 prawns per plate.WINE:?A Pouilly-Fumé or Sancerre wine is a great sipping wine with this masala.Sautéed Arugula and Spinach with Paneer and Roasted CashewsServes 62 oz whole raw unsalted cashews1/2 lb arugula + 11/2 lbs spinach or 1 lb rapini + 1 lb spinach1/2 cup canola oil1 Tbsp cumin seeds3 cups puréed tomatoes (9 medium)1 Tbsp + 1 tsp groundblack mustard seeds1/2 tsp turmeric1 Tbsp salt1 tsp crushed cayenne pepper3 cups water1& cups coconut milk, stirred9 oz paneer in 12 equal slicesPreheat the oven or toaster oven to 375°f. Spread cashews on a baking tray and bake for 3 minutes. Gently stir cashews to roast them evenly. Return to the oven for another 3 minutes, or until golden brown. Watch carefully because cashews can burn quickly. Remove from the oven and cool for at least 30 minutes.Cut the tougher, bottom stems (about 11/2 inches) off the spinach. If you don't like to eat the stems, cut off all of them but add more spinach leaves to compensate. If the rapini leaves are ?owering on top, cut off the ?owers. Cut off the bottom stems of the rapini. If you don't eat any of the rapini stems, cut off as much as you want, but again compensate with extra rapini leaves. Combine spinach and arugula (or rapini) in a large bowl.Heat oil in a large frying pan on medium-high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 to 45 seconds. Add tomatoes, mustard seeds, turmeric, salt and cayenne. Stir and reduce the heat to low, then cover and cook for 5 minutes. Remove the lid and stir. The top of the masala should glisten with oil. If not, cook uncovered for another 1 to 2 minutes to make sure the spices are cooked through.Stir in water and increase the heat to medium. Bring to a boil, then reduce the heat to low and cook at a low boil for 5 to 8 minutes. Add coconut milk, increase the heat to medium and continue cooking until the curry starts to boil. Add greens and cook them for 2 minutes, stirring regularly.TO SERVE: Place 2 slices of paneer in each of six large bowls. Pour the curry and green leaves over the paneer. Top the greens with 6 to 7 roasted cashews per bowl.WINE:?Pair with a refreshing Grüner Veltliner.

Editorial Reviews

"Easily among the finest Indian restaurants in the world."
    — Mark Bittman, New York Times