- Description
- Details
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.
Prize(s): Winner Canadian Culinary Book Awards - English Cookbook, Winner Cordon d'Or Gold Ribbon International Cookbook Awards, Winner Alcuin Society Book Design Award - Reference (2006), Winner Barbara Jo's First Annual Cookbook Award, Nominated ForeWord Magazine Book of the Year Award - Cookbook
Douglas & McIntyre
ISBN: 9781553651840
Paperback / softback
8.0 in x 11.0 in - 203 pp
Publication Date: 22/08/2006
BISAC Subject(s): CKB044000-COOKING / Regional & Ethnic / Indian & South Asian,CKB101000-COOKING / Courses & Dishes / General
Description
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.
Prize(s): Winner Canadian Culinary Book Awards - English Cookbook, Winner Cordon d'Or Gold Ribbon International Cookbook Awards, Winner Alcuin Society Book Design Award - Reference (2006), Winner Barbara Jo's First Annual Cookbook Award, Nominated ForeWord Magazine Book of the Year Award - Cookbook
Details
Douglas & McIntyre
ISBN: 9781553651840
Paperback / softback
8.0 in x 11.0 in - 203 pp
Publication Date: 22/08/2006
BISAC Subject(s): CKB044000-COOKING / Regional & Ethnic / Indian & South Asian,CKB101000-COOKING / Courses & Dishes / General