This week on Food For Thought, meet Meeru Dhalwala and Vikram Vij, owners and operators of Vancouver’s most famous East Indian restaurant, Vij’s. Here is the audio file of today’s documentary. Their first cookbook, Vij’s, Elegant & Inspired Indian Cuisine was published to great acclaim last fall. If you want to give it a try before you buy, here is the famous Vij recipe for ‘lamb popsicles’!
You can find a few more recipes to try at the Vij’s website, and don’t forget about Rangoli, a little shop and diner right next to Vij’s which sells frozen and refrigerated ready-to-eat Indian dishes as well as freshly roasted and ground Indian spices. The diner serves a small, five to six item lunch menu for eating in or take out.
You can save 37 percent off the cover price of the cookbook by clicking here and ordering from amazon.ca! And be proud of the fact you’ve donated about $1 to help me keep my website and blog running.
have you made the seared pacific halibut with yam and black chickpea curry?
I love Vij’s recipes but two things bother me. I often find he suggests using way more oil than I think necessary and in this particular recipe it involves a vast amount of liquid so much so that I don’t have a container big enough to hold all the yam chickpea curry proposed. Do you think it could possibly be a mistake in the conversion from restaurant recipe to home kitchen quantities?