Vij's Indian: Our Stories, Spices and Cherished Recipes by Meeru Dhalwala and Vikram Vij

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Notes about this book

  • Frogcake on December 04, 2016

    GREEN AND BLACK CARDAMOM CREAM CHICKEN CURRY p. 194- another fantastic curry in this book. I did not have any jalapeño peppers so I added crushed hot red peppers instead (1 tbsp). As well I made a judgement call on the four cups of whipping cream, which seemed like a lot of cream -added about two cups and this seemed to work well. It's good using sautéed chicken, but it's quicker to cube the chicken and cook it in the simmering curry. This curry is wonderful with rice or rice noodles.

  • Frogcake on December 04, 2016

    EGGPLANT IN THICK YOGURT AND GARLIC CURRY WITH BATTERED FRIED ONIONS - this is one of the best vegetarian curries I've ever made. I made some changes in which I reduced the water -the recipe calls for four cups of water. I made a judgement call on this as I did not think it needed to be watered down so much and added one and a half cups. As a result the flavour was probably more intense but great anyway. As well, I've made this curry using cubed eggplant and chopped onion (no battering). Also really delicious too and it's quicker.

Notes about Recipes in this book

  • Fruit chaat

    • radishseed on January 28, 2020

      I used canned rhubarb chutney instead of date chutney and added sliced almonds on top. It made a nice breakfast with some chai.

  • Sautéed Brussels sprouts salad

    • Rutabaga on February 10, 2019

      These Brussels sprouts make a nice accompaniment to a rich Indian curry. They are mildly spiced, and the natural sweetness and acidity of the tomatoes is a surprisingly good match for the sprouts.

  • Spiced pumpkin seeds

    • Rutabaga on August 28, 2018

      Delicious! My husband, seven-year-old, and I all loved these, and even the two-year-old didn't spit his bite out. They are quick and easy to make, and yes, they are a welcome addition to the campers' curry (but also very tasty on their own).

    • Frogcake on March 11, 2017

      Loved these spiced seeds! As Vij recommended, I served this as a condiment for campers' curry. Nice and crunchy and perfect balance of spices for us. I used coconut oil, which was very flavourful.

  • Cauliflower and potato in tomato masala

    • Rutabaga on December 22, 2020

      This is a good, flavorful vegetable curry that pairs well with a wide range of other Indian dishes. I find that the vegetables need more time to cook than indicated in the recipe, but that probably varies. Like most curries, it makes for good leftovers.

  • Brown basmati rice, pinto bean and vegetable "camper's curry"

    • Rutabaga on August 28, 2018

      This is another dish the adults enjoyed, while the children did not. Perhaps it's the cumin they dislike? I may try it without another time and see. I used smoked paprika in place of the ancho and cayenne pepper (and omitted the jalapeño) and fire-roasted diced tomatoes. This provided rich flavor without too much heat. It would be an excellent dish to take camping or to cook for a crowd, as it could easily feed a group of 8 to 10. The spiced pumpkin seeds are a great accompaniment.

    • Frogcake on March 11, 2017

      I made this for my son's ski weekend with his best buds. This is really a hearty curry - added chickpeas and cubed tofu in place of a can of beans, served with brown basmati and spiced pumpkin seeds as Vij suggests. I added about two cups of water - no need for anymore. Yum, yum. Really, delicious and it's very versatile. Will be making this one again!

  • Green and black cardamom cream chicken curry

    • Frogcake on October 16, 2018

      We like this curry a lot and I’ve left a note before on this one. Same changes made as previously. I would describe this curry as delicately scented and even better the next day. Served with brown basmati.

  • Vegetable koftes with creamy tomato curry

    • Frogcake on March 09, 2017

      This is a wonderful, unique curry! I made this over two day although it's easy to make over a two hour period no problem. I followed the recipe for the veg koftes as written except for using grated fennel in place of celery root. You really do have to squeeze out the water very well in order to minimize splattering of hot oil in the deep fry stage -like you do to make crispy latkes. The creamy tomato curry comes together quickly and it's so delicious! Better to make the day before serving for flavours to develop. Vij directs us to double the curry recipe if using all koftes but I found the quantity to be just right for the 22 koftes I made. As well, I did not add the water as it wasn't needed. I will be making this again.

  • Yams, mushrooms, green beans and asparagus in cumin and fenugreek curry

    • turnipgreens on August 24, 2020

      Fragrance and flavor in a pot, where I can vary the vegetables based on what's in the pantry. This time, instead of yams, I used rutabaga. When cooked, rutabaga is actually a sweet turnip and so it works well in place of yams. This time I added a lot of RG Marcella beans, because I had just made a pot and it sat in front of me on the stove. No asparagus, out of season, but everything else was per the recipe: just-picked green beans and shiitake plus baby bella mushrooms. Only used 1/4 of the cream, and pressed smashed Marcellas into service for thickening the stock in place of besan flour. Spices include Vij's garam masala. The spice level is light, so I usually amp up the amount of all spices except the cayenne by 25-50%. Sometimes, including today, I add a smidge (1/4-1/2 tsp) honey to the pot to enhance the flavor. I like to serve this with hefty multigrain toast instead of rice. This recipe is a repeater in our house.

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  • ISBN 10 0143194224
  • ISBN 13 9780143194224
  • Published Oct 04 2016
  • Format Paperback
  • Page Count 248
  • Language English
  • Countries Canada
  • Publisher Penguin Canada

Publishers Text

Meeru Dhalwala and Vikram Vij, the dynamic team behind North America’s celebrated Indian restaurants, bring together a beautiful new collection of beloved recipes cooked at their restaurants that they also regularly cook at home. These are those special recipes that come from the journey of life and are full of meaning, stories and Indian flavours.
This is a cookbook for Indian home cooking, which is Meeru and Vikram’s source of nourishment and health. They eat and enjoy meat, but at home they (especially Meeru) emphasize healthy, delicious vegetarian food, with meat curries served once or, at most, twice a week. Through the beauty of cooking with Indian spices, their vegetarian meals are so delicious that you won’t even think of meat. Inside, you’ll find an abundance of vegetarian recipes along with plenty of fish, poultry and meat recipes for everyone’s enjoyment.
Vij’s Indian features 80 original and inspiring recipes, carefully crafted for both new and experienced home cooks. Meeru and Vikram will show you how to make dishes like their Grilled Squash with Sugar-Roasted Beets and Cumin-Spiced Onions, Chickpea and Sprouted Lentil Cakes, Vegetable Koftes with Creamy Tomato Curry, Green and Black Cardamom Cream Chicken Curry, Mildly Curried Beef Short Ribs and Lamb Popsicles with Garlic and Ricotta-Fenugreek Topping. It’s for everyone who wants to cook modern Indian cuisine, and Meeru and Vikram are with you every step of the way. They’ve included pairing suggestions for recipes, so you’ll have lots of ideas and options to keep your Indian cooking dynamic. Assorted Mushrooms and Winter Squash Curry paired with Brown Rice and Yellow Channa Daal Pilaf or Clay Pot Saffron Chicken and Rice paired with Sprouted Lentil, Bell Pepper and Carrot Salad—the combinations are endless! Complete with all the basics on Indian spices, essential Indian staple ingredients, expert tips and suggested wine pairings, Vij’s Indian is a beautiful new collection of recipes.

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