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Vij's Elegant and Inspired Indian Cuisine (Paperback)

by Vikram Vij (Author), Meeru Dhalwala (Author)

4.9 out of 5 stars See all reviews (10 customer reviews)

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Product Details

Paperback: 192 pages
Publisher: D&m Adult; 1 edition (Aug 22 2006)
Language: English
ISBN-10: 1553651847
ISBN-13: 978-1553651840
Product Dimensions: 29 x 20.3 x 1.8 cm
Shipping Weight: 794 g

Average Customer Review: 4.9 out of 5 stars See all reviews (10 customer reviews)

Amazon.ca Sales Rank: #2,525 in Books (See Bestsellers in Books)
Popular in this category:
#3 in Books > Cooking, Food & Wine > Regional & International > Asian > Indian

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Product Description

Books in Canada

From Vancouver’s acclaimed Vij’s Indian restaurant comes Vij’s: elegant and inspired Indian Cuisine, written by the restaurant’s owners, Vikram Viz and Meeru Dhalwala. It is published by Douglas & McIntyre and it is a beautiful and useful cookbook executed with the same attention to detail one finds at the restaurant. The cooking isn’t traditional Indian fare, and can’t really be traced to any of the subcontinent’s regional cuisines. What it is, is fabulous food, created by fusing contemporary food preparation techniques and materials with one of the world’s most complex cuisines. The book also gives up the recipes to several of the restaurant’s signature dishes, one of which (so you’ll know what you’re dealing with here) calls for a rack of lamb and four cups of whipping cream. I was so taken by this book that I stopped reading it to cook one of its easier dishes. It was easily the best Indian dish I’ve ever prepared, and one of the best I’ve ever eaten. This is the book that’s going to end up dog-eared and much loved in my kitchen.
Brian Fawcett (Books in Canada)

Book Description

The lineups are legendary at Vij’s restaurant in Vancouver, where genial proprietor Vikram Vij and his wife, Meeru, use local ingredients and original ideas to create exciting takes on the cuisines of India. Dishes such as marinated lamb popsicles in fenugreek curry and Portobello mushrooms in porcini cream curry are far from traditional but spiced exquisitely, allowing flavours such as mango, tamarind and cardamom to shine through.

The couple’s first recipe book 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.

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Customer Reviews

10 Reviews

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4 star:		(1)
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4.9 out of 5 stars (10 customer reviews)

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10 of 10 people found the following review helpful:

5.0 out of 5 stars Delicious!, Oct 30 2006

By	L. Morris (Canada) - See all my reviews (REAL NAME)

Owners of Vij's in Vancouver; Vikram Vij and his wife, Meeru Dhalwala, have put together a fantastic reference for Indian Cuisine.

The book starts with a detailed explanation of, and some colloquial terms for, the Indian spices and ingredients used within the text that the average North American might not be familiar with. The step by step recipes are simple, and often complimented by narrative explaining differences in methods and results, esp. between the Vij and Dhalwala families.

The tone of the work is very personal and casual; encouraging the reader to experiment with the basic palette of ingredients & spices presented, to create the flavour and texture best suited to their family's taste.

An absolute joy to have added to my kitchen reference shelf!

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9 of 9 people found the following review helpful:

4.0 out of 5 stars Some great food, but the recipes are not exactly foolproof--watch the salt in particular!, Jan 13 2008

By	M. Zamorski (Ottawa, CANADA) - See all my reviews (REAL NAME)

I am a pretty confident cook with a fair bit of experience with Indian cuisine, and I had been looking forward to getting this book for some time.

I just prepared an Indian dinner and prepared a number of recipes from the cookbook. Some were definitely home-runs, particularly the beef short ribs. A few were total failures, and others would have been if I had not made adjustments. Examples:

1) The spiced roasted nuts called for 1 TABLEspoon of salt for one pound of nuts, which made them essentially inedible (and I am fond of salty snacks, and I don't have any particular concern about the health effects of salt).

2) The spiced candied walnuts were also too salty, to my palate at least.

3) Vij family's chicken curry also called for a TABLEspoon of salt for a sauce that was only about 3 cups liquid--learning from my nut experiences [and common sense] I cut this down to 1 tsp, which was more reasonable. The sauce broke down and ended up very oily, so I used an immersion blender on it and it came out great.

4) The sturgeon and mussels in the tomato cream curry also called for a TABLEspoon of salt in about 6 cups of broth--I put in about half that and still found it a bit too salty. This whole dish left me wanting for something: The extra salt notwithstanding, it seemed mainly sour--I can think of a bunch of different ways I would rather have mussels, anyway.

5) The long green beans and potatoes were good with about half the recommended salt (again, a TABLEspoon in about 7 cups of liquid). This dish pointed out another oddity in the recipes: Sometimes, the ratio of the ingredients didn't make sense: Do we really want 9 oz of potatoes and 9 oz of green beans in 7 cups of liquid? I mean, that is soupy even for soup.

6) Along these lines, I liked the sauteed arugula and spinach with paneer (after cutting the one TABLEspoon of salt back), but the recipe ends up with 2 pounds of greens for 9 oz of paneer. The photo shows the dish as I presented it, with maybe 10 leaves of greens per hunk of paneer. That was great, but it left me with a huge amount of leftover greens in coconut curry, which didn't make sense ot me. If I had put them all on the plate they would have totally overwhelmed the paneer.

7) Same issue with the seasonal vegetables with black chickpea rice. Great dish (reducing the TABLEspoon of salt in the vegetables to a teaspoon or so), but as written you will end up with, oh, about 6 times as many vegetables as you want.

8) The black chickpea curry would have turned out watery and bland if I had followed the recipes and used 9 cups of water for the already soaked chickpeas plus an additional 2 cups for the masala. After I cooked the chickpeas, I put in a minimal amount of the cooking water in with the masala (just enough to submerge the chickpeas). They ended up being spicy and delicious--the best chickpea curry I have ever had. Oh, I also pureed a bit of the chickpeas to thicken the sauce, which worked nicely. Another salt mystery: This recipe calls for only 1/2 Tablespoon of salt in 11 cups of fluid plus the chickpeas and masala. This would almost certainly have not been enough.

9) The beef short ribs were truly excellent, though I decided to brown them before braising them. I will make these again. And one final salt mystery: This recipe calls for no salt at all!

One final note: These recipes call for an appalling amount of oil and ghee--often 1/2 cup per recipe. In some cases this is essential for cooking the onions and the spices properly. But in some cases it was just plain oily. In the future I might start with half of the required oil or ghee and add extra if needed.

All in all, I am glad that I have the book and will be using it again. But the novice cook should approach these recipes with caution. If you want a more reliable (and more traditional) cookbook, check out Camillia Panjabi's "50 Great Curries of India."

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5.0 out of 5 stars Book, Nov 10 2009

By	Doug W. Murray - See all my reviews (REAL NAME)

This is an excellent book on both Indian Cooking and the Vij family. The book I ordered came on time and in excellent shape and since then I have ordered 2 others for 2 of my East Indian co-workers. I hope to visit Vij's restaurant next time I am Vancouver.

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Most recent customer reviews

5.0 out of 5 stars Just Delicious!!
I use this book whenever Im need a meal that is full of rich flavors. Every recipie has worked out lovely. Read more

Published 5 months ago by Beverley

5.0 out of 5 stars Vij's Elegant and Inspired Indian Cuisine
I would highly recommend this recipe book. It has great authentic recipes and also provides lots of knowledge on Indian cooking.

Published 6 months ago by Linda

5.0 out of 5 stars Try the chicken!
This is a fabulous cookbook! Every recipe I've tried has been delicious. I especially like the Vij family chicken curry recipe.

Published 7 months ago by book fiend

5.0 out of 5 stars If You Can Show Me a Better Book of Indian Cuisine, I'd Love to See it
As one who is fortunate enough to visit Vij's in person on a regular basis, I was excited to learn that I could 'visit' Vij's even *more* often thanks to the publication of his... Read more

Published 9 months ago by A. Fenton