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Author: Meeru
Publisher: D & M Publishers
ISBN: 1553659244
Category : Cooking
Languages : en
Pages : 217
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Book Description
At Vij's, one of North America’s most innovative Indian restaurants, owner Vikram Vij and his wife Meeru 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.
Author: Meeru
Publisher: D & M Publishers
ISBN: 1553659244
Category : Cooking
Languages : en
Pages : 217
Get Book Here
Book Description
At Vij's, one of North America’s most innovative Indian restaurants, owner Vikram Vij and his wife Meeru 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.
Author: Vikram Vij
Publisher: Penguin
ISBN: 0143194216
Category : Business & Economics
Languages : en
Pages : 247
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Book Description
Winner of the 2018 Taste Canada Awards - Culinary Narratives Vikram Vij, one of Canada’s great chefs, shares his story of the trials and triumphs in building a world-renowned food empire Fragrant with the smells of cumin, turmeric, fennel, and cloves, Vij reveals the story of Vikram Vij, one of Canada’s most celebrated chefs and entrepreneurs. Co-owner of the world-famous Vij’s Restaurant in Vancouver, his story is a true rags-to-riches tale of a college dropout from northern India who made it to Europe’s temples of high cuisine, then with a one-way ticket bound for Canada, found fame serving some of the world’s most transcendent Indian cuisine. Vij’s Restaurant, originally a fourteen-seat establishment known for its extraordinary flavours and spice blends, along with a firm no-reservation policy, received accolades from restaurant critics and patrons alike. A culinary journey that began in India as a boy enjoying the praise of visitors for his chai and biscuits, Vikram’s passion for Indian cooking and his lifelong mission to bring awareness to the culture he left behind have fueled his tireless drive in building a world-renowned food empire. Driven to succeed, Vikram realized his dream to launch five major initiatives under the Vij’s brand by age fifty, but with challenges and sacrifices along the way. For the first time, Vikram opens up about his struggles with prejudice, his mentors’ lasting lessons, and the painful demise of his marriage—both the successes and the failures that have shaped and sharpened one of Canada’s most unique and revered culinary talents.
Author: General N.C. Vij
Publisher: Harper Collins
ISBN: 9390327423
Category : Political Science
Languages : en
Pages : 388
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Book Description
Kashmir has been considered one of the longest-running and most intractable conflicts of the modern world. How does one make sense of the issue and look to the future? In The Kashmir Conundrum, former Indian Army chief General N.C. Vij – who himself hails from the erstwhile state of Jammu and Kashmir – gives the complete picture. Starting with a history of Kashmir and its people, he covers the invasion and accession of the kingdom, the wars India and Pakistan have fought, the Pulwama attack of 2019, India's surgical strike at Balakot, and the various formulae that have been tried to settle the issue, right up to the controversial abrogation of the state's special status. In doing so, he draws on his own experience of dealing with the subject closely – as DGMO during the Kargil war; as vice chief of the army during the Parliament attack of 2001; and then as the chief at a time when Pakistan-sponsored infiltration was at its peak. Informed by a field expert's astute perspective, this is a comprehensive and up-to-date account of Kashmir from an army man who has engaged with it at the highest levels.
Author: Vikram Vij
Publisher: D & M Publishers
ISBN: 1553658248
Category : Cooking
Languages : en
Pages : 234
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Book Description
As seen on the Today Show! The team behind the world famous Vij’s and Rangoli restaurants in Vancouver have an approachable follow-up to their award-winning, bestselling cookbook Vij’s: Elegant and Inspired Indian Cuisine. The easily adaptable, versatile recipes in Vij's at Home are tailored for busy households like theirs. Meeru and Vikram share how to prepare flavorful vegetarian dishes that go from stove to plate in less than 45 minutes as well as easy Indian seafood, poultry and meat dishes that come together in 20 minutes then simmer while the home chef sits down with a glass of wine, or helps the kids with their homework. Interspersed throughout, the endearing couple share aspects of the home life of busy restaurateurs, who still manage to cook with their daughters, eat at the dining room table and throw parties for friends. Pull up a chair—Meeru and Vikram invite you to dinner.
Author: Jody Mitic
Publisher: Simon and Schuster
ISBN: 1476795118
Category : Biography & Autobiography
Languages : en
Pages : 256
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Book Description
"Inspirational true story of and lessons from a Canadian sniper who lost his legs in Afghanistan."--
Author: John Hungerford Pollen
Publisher:
ISBN:
Category : Catholics
Languages : en
Pages : 492
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Book Description
Author: Madhur Jaffrey
Publisher: Knopf
ISBN: 1101874872
Category : Cooking
Languages : en
Pages : 450
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Book Description
The “queen of Indian cooking” (Saveur) and seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. “The world’s best-known ambassador of Indian cuisine travels the subcontinent to showcase the vast diversity of vegetarian dishes. Best of all: She makes them doable for the Western cook.” —The Washington Post Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens. With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.
Author: Alice Thornton
Publisher: Cambridge University Press
ISBN: 1108020968
Category : Biography & Autobiography
Languages : en
Pages : 406
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Book Description
The candid and detailed autobiography of a sixteenth-century middle-class woman was first published in 1873.
Author: Lizzie Collingham
Publisher: Oxford University Press
ISBN: 019803850X
Category : History
Languages : en
Pages : 353
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Book Description
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Author: Fodor's
Publisher: Fodor's Travel
ISBN: 0876371829
Category : Travel
Languages : en
Pages : 711
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Book Description
Fantastic food, excellent local wine, hip shopping opportunities, boutique hotels, friendly people, world-class skiing in nearby Whistler, and gorgeous terrain for hiking, biking, boating, and beach-going, Vancouver has a bit of everything, and it’s all top-notch. Fodor’s Vancouver and Victoria is the guide to help you plan your time from the slopes to the surf and everything in between. In-depth coverage includes stunning Whistler (site of the 2010 winter Olympics), Victoria, Vancouver Island, and the Okanagan Valley. Expanded Coverage: Includes new hotel and restaurant reviews throughout Vancouver and Victoria, as well as in Whistler, the Okanagan Valley, and elsewhere on Vancouver Island. Expanded winery coverage in the Okanagan Valley is a boon for exploring some of the best wine country in North America. . Illustrated Features: Gorgeous photos throughout, and illustrated lavishly illustrated neighborhood food spotlights bring the city and its experiences into vivid focus. Indispensable Trip Planning Tools: Neighborhood planners with colorful maps and Best Bets for restaurants and hotels make planning your trip easy and fun. Discerning Recommendations: Fodor’s Vancouver & Victoria offers savvy advice and recommendations from local writers to help travelers make the most of their time. Fodor’s Choice designates our best picks, from hotels to nightlife. “Word of Mouth” quotes from fellow travelers provide valuable insights.
