Interviews with...
Vikram Vij
 Vij's Elegant and Inspired Indian Cuisine
Vikram Vij and Meeru Dhalwala
Indian by birth, European by culinary training, Vikram Vij fuses the two cultures
into addictively unique dishes. Seared striped bass with sour cream curry, sautéed
Brussels sprouts with red bell pepper, paneer and cashews and beef short ribs
in cinnamon and red-wine curry are typical creations. Colour photos. Softcover,
205 pp. $40.00.
CB: The
first album/CD/eight track you bought?
VV: English Eric Clapton.
CB: What was your first car?
VV: Grey Volkswagen Jetta.
CB: Your favourite junk food?
VV: Cheese and crackers.
CB: What kitchen
gadget or piece of equipment can't you live without?
VV: Knives.
CB: Your favourite ingredient,
or food?
VV: Fenugreek leaves.
CB: Most over-rated ingredient, or food?
VV: Pass.
CB: What was the first cookbook you used?
VV: Madhur Jaffrey's Taste of India was
the first book I browsed. CB: Your favourite authors, doesn't have to be cookbook
authors?
VV: Rohinton Mistry.
CB: Your favourite city?
RR: Bombay.
CB: What is your greatest extravagance/indulgence?
VV: Clothes, especially Indian clothes. CB: Your favourite movie?
VV: Earth by Deepha Metha.
CB: What was your first job?
VV: As a kitchen helper in Austria.
CB: What kind of music do you like?
VV: Classical Indian.
CB: Your favourite sports team?
VV: Canucks.
CB: Your pet peeve when dining out?
VV: When the customer knows more about the food then
the chef.
CB: Your favourite drink?
VV: All wine.
CB: If you could change one thing in the food & wine
industry what would it be?
VV: To be able to buy wine in a store.
CB: Who
has been the biggest influence on your career?
VV: My wife.
CB: What four people, alive or dead, would you invite to
dinner? (assuming you would invite your significant other to have six around
the dinner table!)
VV: Ghandi, Nelson Mandela, Bill Clinton, Martin Luther King.
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