Vij's: Elegant and Inspired Indian Food

Janet Collins is a freelance writer in Sechelt, British Columbia.

Fans of the Vancouver Indian cuisine scene have flocked to Vij’s
restaurant with great enthusiasm ever since the eatery first opened in
1994. Many have even endured long lineups outside just to sample the
exotically innovative creations cooked up by Vikram Vij and his wife,
Meeru Dhalwala.

Now, at last, cooks can make Vij’s popular cuisine at home. For those
who have never dined at the popular restaurant, here is a chance to
create the same dishes that have enticed the likes of Harrison Ford,
Goldie Hawn, Hugh Jackman, and others.

In their cookbook, Vij and Dhalwala serve up more than a simple list of
ingredients and how-to instructions for many of their most popular
dishes (past and present). They also include a history of each dish, a
detailed description of its various ingredients (and information on how
to select the best), and some personal history about themselves and the
evolution of their restaurant. From the making of recipe basics, such as
garam masal (a blend of ground spices) and tomato broth, to more complex
dishes, such as Sautéed Arugula and Spinach with Paneer and Roasted
Cashews or Prawns in Coconut Masala, there is something here to please
most any palate. Marinated Lamb Popsicles gives a whole new meaning to
the word “Yum!” while the Ginger-Lemon Drink proves that good things
really can come from the most humble ingredients.

The beautifully illustrated volume also includes an extensive index.