| Source:- Google.com.pk |
Early life and education[edit]
Vikram Vij grew up in India in Amritsar, Delhi and Mumbai.[6] In 1983, he left India to study Hotel Management in Salzburg, Austria.[7][8] While there he received his chef's training.[6] Vij later became a certified sommelier.[9]
Career
After working in Salzburg and Vienna for a few years, Vij moved to Canada in 1989, when he joined the Banff Springs Hotel, Alberta, Canada. From 1992 until 1994, Vij worked at Bishop's restaurant in Vancouver, British Columbia, for prominent Canadian chef John Bishop.[10][11]
Eventually in 1994, at the age of 30 he opened a fine-dining restaurant, Vij's, in Vancouver, soon to be joined in business by his wife Meeru Dhalwala.[1][7] In the early days his parents would make the curry at their home and deliver it by bus to the restaurant.[6][12] By 2003, Mark Bittman of The New York Times was praising Vij's Restaurant as "easily among the finest Indian restaurants in the world".[13] [14]
A decade later in 2004, Vij and Dhalwala opened a second restaurant and market, the casual-style Rangoli.[1][7][15] Rangoli sells their line of pre-packaged gourmet curries named "Vij's Inspired Indian Cuisine".[16] In 2011, Vij and Dhalwala completed and opened a food processing facility to better meet retailer interest in the product line.[15][17] The product line is sold in grocery stores across BC and other regions.[17]
Vij and Dhalwala have collaborated on two cookbooks,[9][18] with Dhalwala writing the text.[19][20] They published "Vij's: Elegant and Inspired Indian Cuisine" in 2006,[19] which won several awards in 2007, including Cuisine Canada's Gold Award for Best Cookbook and Cordon d'Or Gold Ribbon International Cookbook Award.[8][21] In 2010, the pair published Vij's at Home: Relax Honey,[20] which placed second in the Best Indian Cuisine Book in the World category at the 2010 Gourmand World Cookbook Awards.[22] Vij has been an ongoing contributor to The Globe and Mail since November 28, 2007.[23]
Culinary philosophy
Vij and Dhalwala's culinary philosophy has been described as "keeping spices and cooking techniques Indian, while using meats, seafood and produce that are locally available".[16] Vij has asserted that their cuisine should not be labeled fusion cuisine as the techniques and spices used are traditional to India. Vij and Dhalwala advocate sustainability in their kitchen practices and ingredient selection.[9] Both of their restaurants are known to have an all female kitchen staff.[3][12]
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
Rangoli Restaurant Rangoli Designs Ranaut Kolam Designs with Dots Images with Dots Patters Designs with Flowers Photos
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