Meeru Dhalwala, who with her husband Vikram Vij, created and run the Vancouver restaurants Vij’s and Rangoli, talks to Joseph Planta, about their new book Vij’s at Home: Relax, Honey-The Warmth and Ease of Indian Cooking (Douglas & McIntyre, 2010).
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Vij’s at Home: Relax, Honey—The Warmth and Ease of Indian Cooking by Meeru Dhalwala and Vikram Vij. (Douglas & McIntyre, 2010)
Click to buy this book from Amazon.ca: Vij’s at Home [1] |
Text of introduction by Joseph Planta:
In Vancouver, I am Planta: On the Line. This is THECOMMENTARY.CA.
A view onto the lives of noted Vancouver restaurateurs, Meeru Dhalwala and Vikram Vij can be had in a new book, Vij’s at Home: Relax, Honey—The Warmth and Ease of Indian Cooking. Their famed restaurants Vij’s and Rangoli, as well as their packaged gourmet curries are well known in this town and beyond. The New York Times described Vij’s as one of the “best Indian restaurants in North America.” This new book culls recipes and stories from their home. They’re pretty much time-conscious, so most vegetarian dishes can go from stove to plate within 45 minutes, while meat, seafood and poultry dishes can come together in 20 minutes. Meeru Dhalwala joins me now. The couple’s first book, Vij’s was a bestseller, and won numerous awards. This one, also published by Douglas & McIntyre, has photographs of Vikram and Meeru, their children, their kitchen and home, along with these recipes that any neophyte can attempt. The cuisine is Indian, but it’s adapted to this region, what with the sort of fish and ingredients utilised in the cooking. It’s been said that the Vij’s have changed cuisine in this part of the world and beyond. www.vijs.ca [2] is the website for the restaurant. Please welcome to the Planta: On the Line program, Meeru Dhalwala; Good morning, Ms. Dhalwala.
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