Vij's Restaurant Launches Cookbook

VIJ'S
ELEGANT AND INSPIRED INDIAN CUISINE
By Vikram Vij & Meeru Dhalwala

"Vij's is easily among the finest Indian restaurants in the world."
-Mark Bittman, NEW YORK TIMES

"Vikram Vij is adding his own lively spices to traditional Indian cuisine. With a sparkling imagination and an original zest, the Bombay native is forsaking the typical curries common in Indian restaurants in favor of original recipes devised by him and his wife. The results make for a dazzling dining experience."
-THE WASHINGTON POST

Within the regions of India, the diverse use of spices, yogurts, creams and meats creates a culinary landscape as vast as the country itself. And, it is this variety and creativity that Vikram Vij and his wife, Meeru Dhalwala, set out to showcase when they opened Vij's Restaurant in Vancouver, British Columbia in 1994.

Now, more than a decade later, the pair brings their best recipes to home kitchens everywhere, with their first cookbook, VIJ'S: ELEGANT AND INSPIRED INDIAN CUISINE (Douglas & McIntyre; distributed by Publishers Group West; October 2006; $29.95/Trade paperback; ISBN: 1-55365-184-7).

"It is with great pride and excitement that we introduce our cookbook," says Vikram. "This book is a very personal collection of stories and original recipes, born out of many conversations, much laughter, discussions, and the sheer pleasure of working together with our co-workers in the kitchen."

Hailed across North America for their wonderful recipes, use of spices and ambiance, Vikram and Meeru use local ingredients and original ideas to create exciting takes on the cuisines of India. Dishes such as Marinated Lamb Popsicles in Fenugreek Curry and Portobello Mushrooms in Porcini Cream Curry are far from traditional and spiced exquisitely, allowing flavors such as mango, tamarind and cardamom to shine.

"We opened Vij's in 1994, with the desire to show North America just how creative and varied Indian food can be," Vikram says. "Typical dishes like Tandoori Fish, Pork Vindaloo, and Butter Chicken are just one small aspect of this very diverse cuisine."

This full-color cookbook contains an impressive array of recipes that range from relatively easy to those that require more time - and, perhaps even a helping hand. Each recipe is accompanied by a suggested wine pairing and uses common, easy-to-find spices and ingredients.

The recipe collection includes...

- Curried Chicken Liver Pbti
- Grilled Chicken Breast Marinated in Lemon-Ghee Dressing with Garlic and Cashews
- Cilantro-Mint Chicken Curry
- Beef Short Ribs in Cinnamon and Red Wine Curry
- Coriander and Black Cardamom Lamb in Buttermilk Curry
- Seared Venison Medallions with Fig and Roasted Pomegranate Khoa
- Prawns in Coconut and Saffron Curry

"It is almost unheard of in an Indian home to serve a meat dish without a vegetable one," explaines Meeru. "In fact, an Indian meal is considered incomplete if no side dishes, such as raita, chutneys, or rice, are offered."

So, not surprisingly, the book contains a multitude of side dish and vegetarian recipes designed to complement the meat, poultry and seafood offerings. A few of these accompaniments are...

- Grilled Corn with Lemon/Lime Rub
- Grilled Asparagus and Corn in Fenugreek Seed Curry
- Coconut Curried Vegetables
- Black Chickpea Curry

"It is rarely quiet at Vij's," says Vikram. "All of us eat, complain, cry, and laugh together and our camaraderie is strong. So, in a way, I view this as a social cookbook that brings together friends, family and food."

Filled with incredible recipes, creative, thoughtful technique, and delightful stories, VIJ'S: ELEGANT AND INSPIRED INDIAN COOKING invites the home cook into the bustling kitchen of what