Wow! eBook
Vij's: Elegant and Inspired Indian Cuisine
Author(s): Vikram Vij (Author), Meeru Dhalwala (Author)
- Publisher: Douglas & McIntyre
- Publication Date: September 7, 2006
- Edition: Illustrated
- Language: English
- Print length: 203 pages
- ISBN-10: 1553651847
- ISBN-13: 9781553651840
Book Description
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.
Editorial Reviews
Review
“Admit it. You get cravings for Indian food. But it’s time to look beyond takeout standards like butter chicken. These days, Indian-inspired menus mix and match cultures and tastes. Invite friends for a buffet full of flavour and spicy aromas, and rent a Bollywood movie. Go Indian — it’s a memorable way to entertain.” ―
Style at Home Magazine“From the twin kitchens of their wildly successful restaurants,
Vij’s and Rangoli, and now in the pages of their cookbook Vij’s: Elegant and Inspired Indian Cuisine, Vikram Vij and Meeru Dhalwala have changed the way we experience Indian food.” ― Eat Magazine“[The recipes are] made all the easier by clear instructions and an excellent introductory section called
‘In the Indian Kitchen’ that elucidates both technique and ingredients.” ― Focus Magazine
