Vij's Indian: Our Stories, Spices and Cherished Recipes

Shortlisted for Gourmand World Cookbook Awards 2017 - Best Indian Cuisine Book

Meeru Dhalwala and Vikram Vij, the dynamic group behind North America's observed Indian eateries, unite a delightful new assortment of darling plans cooked at their cafés that they likewise consistently cook at home. These are those extraordinary plans that come from the excursion of life and are profound, stories and Indian flavors.

This is a cookbook for Indian home cooking, which is Meeru and Vikram's wellspring of sustenance and wellbeing. They eat and appreciate meat, yet at home they (particularly Meeru) stress solid, delightful veggie lover food, with meat curries served once or, probably, double seven days. Through the excellence of cooking with Indian flavors, their veggie lover suppers are heavenly to such an extent that you won't consider meat. Inside, you'll discover a plenitude of vegan plans alongside a lot of fish, poultry and meat plans for everybody's pleasure.

Vij's Indian highlights 80 unique and rousing plans, deliberately made for both new and experienced home cooks. Meeru and Vikram will tell you the best way to make dishes like their Grilled Squash with Sugar-Roasted Beets and Cumin-Spiced Onions, Chickpea and Sprouted Lentil Cakes, Vegetable Koftes with Creamy Tomato Curry, Green and Black Cardamom Cream Chicken Curry, Mildly Curried Beef Short Ribs and Lamb Popsicles with Garlic and Ricotta-Fenugreek Topping. It's for each and every individual who needs to cook current Indian food, and Meeru and Vikram are with you consistently. They've included blending recommendations for plans, so you'll have heaps of thoughts and alternatives to keep your Indian cooking dynamic. Arranged Mushrooms and Winter Squash Curry matched with Brown Rice and Yellow Channa Daal Pilaf or Clay Pot Saffron Chicken and Rice combined with Sprouted Lentil, Bell Pepper and Carrot Salad—the blends are unending! Complete with all the nuts and bolts on Indian flavors, fundamental Indian staple fixings, master tips and recommended wine pairings, Vij's Indian is a lovely new assortment of plans.

About the Author
Meeru Dhalwala was born in India and 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.

They give stories, vivid descriptions, and make the food a joy to fix. I have eaten in one of his restaurants, a most memorable experience! --Laurie

Liked the Restaurant in Vancouver, BC. Ordered this book as we liked the food and wanted recipes. --Kris

Love Vij's cooking ! Wish Amazon sold his brand of spices too. --Diane E.

Vij's Indian: Our Stories, Spices and Cherished Recipes