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Vij's: Elegant and Inspired Indian Cuisine
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.
203 pages, Paperback
First published September 7, 2006
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Displaying 1 - 20 of 20 reviews
June 6, 2020
This is a brilliant book. I have been cooking Indian food for over 40 years, and this book has totally changed the way I think about Indian cooking. Where many Indian cookbooks have a long list of ingredients, this one tends to have fewer ingredients, but they are absolutely the *right* ingredients, and not in stinting quantities. The result is flavors that are crisp and bright.
Because of the clear instructions and illustrations, I am now making my own paneer at home. It's far superior to anything available in the stores and is much cheaper (less than $2 a pound if you get milk on sale).
I originally hesitated to buy this book because I'm vegetarian and many of the recipes are for meat and seafood, but I'm very glad I got it. The non vegetarian recipes can often easily be adapted for meatless use. And there are quite a few meatless recipes.
There are some editorial anomalies. For example in the recipe titled "Sautéed Arugula and Spinach with Paneer and Roasted Cashews," the arugula and spinach is in fact never sautéed. It is added to the liquid curry at the very end and cooked until wilted and heated through. Go figure. (Great recipe by the way, but reduce water to one cup from three.)
I also found that the authors tend to use more liquid than I would. If you are an experienced cook and you feel that a recipe calls for too much liquid, trust your instinct and go with less to start with. You can always add additional if you need it. The only time this was a problem for me was when I made a lentil rice pilaf, using the quantity called for - it was one of the first recipes I made. There was so much liquid I had to cook it down much longer than I would have liked and the result was mushy. The flavor, however, was superb. I'll make it again often, but with much less liquid. (In this recipe, the problem could simply be a difference in the rice and lentils these cooks use compared to what I'm using, although at least two other reviewers have mentioned the same problem.) I have often also significantly reduced the amount of salt called for.
Despite these quirks I'm giving the book four stars. It's a beautiful book and the food is magnificent.
Because of the clear instructions and illustrations, I am now making my own paneer at home. It's far superior to anything available in the stores and is much cheaper (less than $2 a pound if you get milk on sale).
I originally hesitated to buy this book because I'm vegetarian and many of the recipes are for meat and seafood, but I'm very glad I got it. The non vegetarian recipes can often easily be adapted for meatless use. And there are quite a few meatless recipes.
There are some editorial anomalies. For example in the recipe titled "Sautéed Arugula and Spinach with Paneer and Roasted Cashews," the arugula and spinach is in fact never sautéed. It is added to the liquid curry at the very end and cooked until wilted and heated through. Go figure. (Great recipe by the way, but reduce water to one cup from three.)
I also found that the authors tend to use more liquid than I would. If you are an experienced cook and you feel that a recipe calls for too much liquid, trust your instinct and go with less to start with. You can always add additional if you need it. The only time this was a problem for me was when I made a lentil rice pilaf, using the quantity called for - it was one of the first recipes I made. There was so much liquid I had to cook it down much longer than I would have liked and the result was mushy. The flavor, however, was superb. I'll make it again often, but with much less liquid. (In this recipe, the problem could simply be a difference in the rice and lentils these cooks use compared to what I'm using, although at least two other reviewers have mentioned the same problem.) I have often also significantly reduced the amount of salt called for.
Despite these quirks I'm giving the book four stars. It's a beautiful book and the food is magnificent.
November 17, 2024
I love reading cookbooks cover to cover. I love the stories of how people discovered their love for cooking and learn something new whether it’s learning about a new spice/ingredient I should carry in my cupboard.
We made the lamb popsicle dish as it’s the signature dish at vij’s. It was amazing. The flavours melded together and with ingredients kept simple, it’s attainable for anyone to make this at home. I’m still dreaming of it days later
We made the lamb popsicle dish as it’s the signature dish at vij’s. It was amazing. The flavours melded together and with ingredients kept simple, it’s attainable for anyone to make this at home. I’m still dreaming of it days later
March 28, 2024
I very rarely read the actual text in a cookbook. Something in this one called to me and once I started reading, I couldn't stop. A beautifully written tome with helpful, noncondescending, "troubleshooting" tips interspersed.
My only request for making it sensational would be more pictures of the prepared recipes.
My only request for making it sensational would be more pictures of the prepared recipes.
skimmed
December 11, 2020There were a couple I wanted to try, but not much really popped out at me. Maybe it would be different if I'd actually been to this restaurant. (I live relatively close, so it might be possible one day.)
August 24, 2022
I love this cookbook. Not only are the recipes delicious and easy to follow but you get the story of the restaurant right along with it. I'm a sucker for a small family restaurant story
November 18, 2024
Decent somewhat easy to follow recipes - especially enjoyed the spice encyclopedia
May 17, 2009
Before we went to Vancouver, Kim and Richard told us about Vij's, so we made a point of going there for dinner. Bob and Carey took us there on our last night in Vancouver. Carey waited outside in line for over an hour since there are no reservations. We met Vickram and he signed a copy of the cookbook. Then we started eating! It was wonderful, very different Indian food than what we'd ever had before. It was heaven.
The cookbook came back with us to Sierra Madre and sat on the shelf for a few months. Then, I started looking at the cookbook, reading about the ingredients, finding the ingredients at the Punjab Grocery in Alhambra, and then I started cooking. Everything that I've cooked so far has been really good. Last night we had ground beef curry (page 70). Tonight we're going to have yogurt and tamarind marinated chicken. They say to marinate the chicken up to 8 hours, but I'm going for 24!
There are a LOT of tasty recipes here. It is one of my favorites and I enjoy cooking from this great cookbook. I can't wait to go back to Vancouver and try more of Vij's cooking!
The cookbook came back with us to Sierra Madre and sat on the shelf for a few months. Then, I started looking at the cookbook, reading about the ingredients, finding the ingredients at the Punjab Grocery in Alhambra, and then I started cooking. Everything that I've cooked so far has been really good. Last night we had ground beef curry (page 70). Tonight we're going to have yogurt and tamarind marinated chicken. They say to marinate the chicken up to 8 hours, but I'm going for 24!
There are a LOT of tasty recipes here. It is one of my favorites and I enjoy cooking from this great cookbook. I can't wait to go back to Vancouver and try more of Vij's cooking!
February 11, 2015
So I'm committing a bit of a sin here, reviewing this cookbook without having cooked anything from it yet, but the 5 stars I'm giving it is based on the passion and desire it ignited in me to go and make about half of these dishes. My mouth was watering the whole time I was reading it.
My husband and I just recently returned from a trip to Vancouver and ate at the famed Vij's restaurant. Having such an amazing, memorable meal, I was elated to discover that Vij has his own cookbook.
What I love is that this is more than just a recipe book. It tells the reader the stories of these dishes, and explains what you need to do and what you can substitute to make it a successful dish.
My husband and I just recently returned from a trip to Vancouver and ate at the famed Vij's restaurant. Having such an amazing, memorable meal, I was elated to discover that Vij has his own cookbook.
What I love is that this is more than just a recipe book. It tells the reader the stories of these dishes, and explains what you need to do and what you can substitute to make it a successful dish.
June 16, 2011
I'm lucky enough to have eaten at Vij's restaurant, and I love having this book in my house!
This book really turned both of us on to the practice of roasting and grinding our own spices - our own garam masala is delicious!
This book really turned both of us on to the practice of roasting and grinding our own spices - our own garam masala is delicious!
July 29, 2011
I ate at this restaurant when I was in Vancouver and went next door to their take out place to buy the cookbook and some Spices--the cookbook is a blend of Inidan spices some traditional Indian preparations but then an Asian spin on more western presentations as well. Very nice mixture
February 25, 2012
These recipes are delicious! Most of them are only possible if you've got access to a wide selection of Indian spices, but if you've made that investment, you can do no wrong. I recommend reducing the salt level by half on pretty much everything.
May 9, 2009
This is another one I keep taking out of the library. Good food and always another recipe to try.
August 10, 2011
if you can't get to this amazing restaurant and dine w/Vij, himself, use this book; the recipes work if you are true to all of the ingredients.
August 6, 2012
I wrote about Vij's here.
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October 10, 2016Hopefully this has more winners than At Home. *crossing fingers*
December 30, 2021
An excellent foray into Indian cooking. Every recipe I have tried has been delicious!
December 10, 2009
most delicious indian meals!
July 13, 2011
Yum! So far I've made the lamb and chicken curries, with great success.
January 4, 2014
the holy grail of Indian cook books. no more need be said.
Displaying 1 - 20 of 20 reviews