Vij's: Elegant and Inspired Indian Cuisine

This is a brilliant book. I have been cooking Indian food for over 30 years, and this book has totally changed the way I think about Indian cooking. Where many Indian cookbooks have a long list of ingredients, this one tends to have fewer ingredients, but they are absolutely the *right* ingredients, and not in stinting quantities. The result is flavors that are crisp and bright.Because of the clear instructions and illustrations, I am now making my own paneer (cheese) at home. It's far superior to anything available in the stores and is much cheaper (less than $2 a pound if you get milk on sale).I originally hesitated to buy this book because I'm vegetarian and many of the recipes are for meat and seafood, but I'm very glad I got it. The non vegetarian recipes can often easily be adapted for meatless use. And there are quite a few meatless recipes.There are some editorial anomalies. For example in the recipe titled "Sautéed Arugula and Spinach with Paneer and Roasted Cashews," the arugula and spinach is in fact never sautéed. It is added to the liquid curry at the very end and cooked until wilted and heated through. Go figure. (Great recipe by the way, but reduce water to one cup from three.)I also found that the authors tend to use more liquid than I would. If you are an experienced cook and you feel that a recipe calls for too much liquid, trust your instinct and go with less to start with. You can always add additional if you need it. The only time this was a problem for me was when I made a lentil rice pilaf, using the quantity called for - it was one of the first recipes I made. There was so much liquid I had to cook it down much longer than I would have liked and the result was mushy. The flavor, however, was superb. I'll make it again often, but with much less liquid. (In this recipe, the problem could simply be a difference in the rice and lentils these cooks use compared to what I'm using, although at least two other reviewers have mentioned the same problem.) I have often also significantly reduced the amount of salt called for.Despite these quirks I'm giving the book a full five stars. It's a beautiful book and the food is magnificent.

Unlike many other reviewers, I have not had the pleasure of dining in the restaurant in Vancouver from which the recipes in this book come. I do enjoy Indian food very much, and I would like to learn to cook some dishes at home as well as understand some of the methods used in Indian cooking. This books satisfies those desires very well, and I would highly recommend it if you want to go beyond the basics but still want a relatively simple approach to authentic Indian cooking. The explanations in this book are outstanding about why certain foods go together, which ingredients are better for certain types of dishes, and even which wines go best with each dish.Recipes that I have tried so far have all been excellent. I agree with reviewers who have said that there is more salt and more water in some recipes, and I tend to reduce both of these ingredients as I cook. One can add more later, if they are needed. Otherwise, even though some recipes read as if they might be highly spiced, they are not, in my opinion. I follow them exactly the first time I make them (lessening the water and salt), and they are excellent. For example, I've tried the chicken breast in coconut-chickpea flour curry, in which the chicken turned out moist and had a lovely tartness because of tamarind paste in the curry. The cilantro-mint chicken curry is also very special and is one of the easiest recipes too. I will make it often. The vegetable recipes are interesting too; for me, the cauliflower-rice pilaf was great, with its inclusion of cloves, cumin, turmeric, and cilantro. Proportions for the ingredients in these recipes are often very important. Most of them serve 6 people, but I often make half the first time, and that has caused me no problem.The photos and commentary are both outstanding, and there are so many recipes that I intend to try. I recommend this book highly for anyone who enjoys Indian cuisine.

I don't usually write reviews [for cookbooks] but I just had to write one for Vij's book. I read a lot of cookbooks but I have never once been inspired or impressed with any book on Indian cuisine (except perhaps Chilis to Chutneys). This is the first one that really caught my attention and here's why: Vij's philosophy, much like early California cuisine, emphasizes the use of fresh local [north American] ingredients (many of which aren't normally used in Indian cooking). When cooked with fresh Indian spices, the results are just spectacular. I never thought Arugula, Kale and Butternut Squash would taste so good in an Indian curry. Even if you're vegetarian, many of the sauces [in the meat/poultry/fish sections] work just as well with Tofu or Paneer. The Seared venison medallions in a pomegranate curry, Striped bass in a sour cream curry, sauteed brussel sprouts and coconut chick pea flour curry are such wonderful treats for your senses.The book is well-written with lots of pictures and clear concise instructions. I recommend keeping a good stock of fresh spices (especially Cumin, Coriander and black mustard seeds) before cooking with this book. I first read about this restaurant in the NYT last year and have been looking for a book since then. I am not the slightest bit disappointed.

Delicious recipes with pictures, explanations on ingredients and techniques a beginner would get stumped by, like ... “what is that?, where do I get it?, and what do I do with it?” Definitely not for the calorie or cooking time deprived. Lots of prep work and butter involved if you want to really do the meal justice. I’m a vegetarian and it has enough of those recipes to make it worth it.

I use this book whenever Im need a meal that is full of rich flavors. Every recipie has worked out lovely. As one reader says, "watch the salt", this is what makes the meals sooo delicious, and balances the spices of each dish. Just follow the recipies as stated, no questions asked, and you too will absolutely love these dishes. A must on my cookbook shelf!!

Famous chef!

This is an excellent book on both Indian Cooking and the Vij family. The book I ordered came on time and in excellent shape and since then I have ordered 2 others for 2 of my East Indian co-workers. I hope to visit Vij's restaurant next time I am Vancouver.

It's all so damn delicious. Not the easiest recipes to make but totally worth the effort - my advice is just to make double pretty much everything in here freezes well.