Vij's

Vij's

Elegant & Inspired Indian Cuisine

Book - 2006
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At Vij's, one of North America's most innovative Indian restaurants, owner Vikram Vij and his wife Meeru 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.
Publisher: Vancouver : Douglas & McIntyre, c2006
ISBN: 9781553651840
1553651847
Branch Call Number: 641.5954 VIJ
Characteristics: 205 p. :,ill. (chiefly col.), ports. (chiefly col.) ;,30 cm
Additional Contributors: Sherlock, John
Dhalwala, Meeru 1964-

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matthewhayes
Feb 20, 2011

As a lover of cookbooks, I’m sorry to say that I was disappointed with this offering.

As far as I’m concerned, the book was poorly written and although I did enjoy the food somewhat, I was not wowed by any of the dishes that I cooked.

One of the problems I had was that the author seemed to be trying too hard to be innovative in a way that seemed a bit stale. For example: wine parings. Sure’ it’s trendy to pair certain dishes with wine, and as someone with a keen and practiced interest in this area, the author did a very poor job indeed. Pairings were either wildly general and completely unhelpful (one dish was recommended to be paired with “your favourite red or white wine”) or head-scratchingly specific (another dish was to be paired with a Super Tuscan). It seemed as though there was very little reasoning behind the pairings, and if there was the thinking process was not discussed at all.

a
alhutton
Apr 30, 2010

Part of Cookbooks -- 36

p.36 -- nice photo's

Classy looking cookbook. Yummy looking/sounding recipes. Good intro of Indian ingredients at the beginning. Recipes seem to be a North American foundation created though an Indian subcontinent sensibility.

What I liked was the ability to shake up my limited Indian cooking. Many recipes are fussy but much of it can be done in advance, making the actually cooking at dinner time quick and impressive.

Dishes Made:

Panfried Salmon Potato Cakes -- p.122 Good flavouring. It was nice to now have something other then my thai fishcakes and this uses salmon, not tuna. I like that you can make something so fancy with tinned fish and root veggies

Seared Pacific Halibut with Black Chickpeas and Yam Curry -- p.115. Did not make the fish, just made the curry. It was good, but not fantastic.

Vij Family's Chicken Curry -- p.92. Yummy. I did not take the bones out of the chicken (too lazy, and we like chicken on the bone). I am glad they take the skins off, because this is a fairly high fat recipe on its own. I added the sour cream and I think that really made it.

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