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VIJ'S Elegant & Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala Douglas & McIntyre October 2006 $29.95/trade paperback with flaps Full-color photographs throughout ISBN: 1-55365-184-7 Sample recipe

Contact: Trina Kaye
310-915-0970
TrinaKaye@tkopr.com

Within the regions of India, the diverse use of spices, yogurts, creams and meats creates a culinary landscape as vast as the country itself. 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 & Inspired Indian Cuisine.

"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 outstanding recipes and use of spices, Vikram and Meeru use local ingredients and original ideas to create exciting takes on the cuisine of India. Dishes such as Marinated Lamb Popsicles in Fenugreek Curry and Portobello Mushrooms in Porcini Cream Curry are far from traditional, 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 Pâté
• 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," explains 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 invites the home cook into the bustling kitchen of what has been called "one of the finest Indian restaurants in the world." Inside, it is warm and fragrant, leaving one to wonder: "Why would I ever want to leave?"

Vikram Vij was born in India and grew up in Amritsar and Mumbai. He studied hotel management in Salzburg, Austria, before moving to Canada, where he opened the original 14-seat Vij's restaurant in Vancouver in 1994. In addition to being a world-class chef, Vikram is also a trained sommelier.

Meeru Dhalwala was born in India but moved to Washington, D.C., at a very young age with her parents. Prior to marrying Vikram and moving to Canada, she worked with various organizations on human rights and international development projects.

Vij's restaurant does not accept reservations, and there is a line stretched outside the door every single night. While waiting, patrons huddled under the violet neon sign are treated to complimentary tea and papadums (thin bread made from lentils). Inside, the decor is as warm and subtle as the seasonings, which are all roasted and ground by hand, then used with studied delicacy. The menu changes monthly, but the more popular entrees remain constant. The wine and beer list is short, but carefully selected. And, for teetotalers, Vij offers a refined version of the traditional Indian chai, the chaiuccino.