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Vij's Indian: Our Stories, Spices and Cherished Recipes Paperback – Oct 4 2016

3.7 out of 5 stars 4 customer reviews

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Product details

  • Paperback: 248 pages
  • Publisher: Penguin Canada (Oct. 4 2016)
  • Language: English
  • ISBN-10: 0143194224
  • ISBN-13: 978-0143194224
  • Product Dimensions: 20.5 x 1.6 x 25.4 cm
  • Shipping Weight: 2.1 Kg
  • Average Customer Review: 3.7 out of 5 stars 4 customer reviews
  • Amazon Bestsellers Rank: #49,607 in Books (See Top 100 in Books)
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Product description

Review

"Vij’s restaurant is simply extraordinary. Unsurpassed flavours and spice combinations, Vij’s Indian cuisine is like no other I’ve tasted before. A journey in cooking tailored by a master in Indian cuisine." Daniel Boulud, chef and owner, The Dinex Group

"If there was one place I would go to see the future of Indian food it would be to Vij's. This food isn't ripped from the heart of tradition like so much modern junk these days. Meeru and Vikram cook in thoughtful, organic, intuitive ways cherishing history but not being bound by it ... I love it!" Tom Douglas, author, restaurateur and three-time James Beard Award winner

"Meeru and Vikram have been friends of mine for years, and I have proudly followed their successes. Together they have embedded an incredible cultural and culinary overlay to the entire west coast food scene. They push the boundaries of Indian cooking, while remaining true to traditional spicing—I love it all. Vij’s Indian will be a valuable addition to any home cook’s kitchen library." John Bishop, chef, restaurateur and cookbook author

About the Author

Meeru Dhalwala was born in India but moved to Washington, D.C., at a young age. Prior to moving to Canada, she worked with international non-profit organizations on human rights and international development projects. Meeru joined Vikram at Vij’s in 1995 and together they run Vij’s and Rangoli restaurants in Vancouver.

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 fourteen-seat Vij’s Restaurant in 1994, and has appeared on many television shows and regularly cooks for events, including the James Beard Awards gala in New York. A certified sommelier, he is passionate about pairing wines with Indian food. In addition to running Vij’s and Rangoli with Meeru, Vikram is the chef and owner of My Shanti.

Meeru and Vikram received joint honorary doctorates from the University of British Columbia and Simon Fraser University for their work in the community on advancing Indian cuisine and promoting sustainable food practices and Indian culture.


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