Their contemporary Indian cuisine continues to elicit eulogy, and now
the dynamic duo behind Vijs and Rangoli restaurants, Vikram Vij and
Meeru Dhalwala, have penned a second cookbook, Vijs
At Home: Relax, Honey. We sat down with them in hopes of
squeezing out some secrets.
Whos the better cook?
Vikram Vij: I am.
Meeru
Dhalwala: Personally, I think I am. But Vikram loves meats and I do
believe he is a better cook of meats.
VV: And vegetables.
MD: No
way. Absolutely not. Your strength is meats. Mine is the vegetarian.
VV:
Lets just say that I am the better cook.
Whats your favourite place to eat in Vancouver right now?
MD:
Home, when Vikram is cooking for me, because hes such a good cook [she
says cheekily].
Meeru, you sing the praises of goat meat as the leanest of all
meats, do you cook it at home and whos your source?
MD: He
loves cooking goat meat at home.
VV: I do. Its my meat of choice. On
Granville Island, Tenderland Meats has goat meat.
MD: A lot of the
ethnic markets do too.
Whats your favourite dish from the book?
MD: Right
this very minute, the Rapini and Shiitake Mushroom Curry. Probably
because its September right now and its a very fall tasting curry.
What key ingredients do you work with when cooking at home?
MD:
The basics are tomatoes, onions, garlic and butter. From the spice point
of view, for me it would be turmeric, cumin, some cayenne pepper,
because I like a hint of spice in the food, and coriander.
VV: For me
the basic ingredient is alcohol in the cupboard, because after youve had
a couple glasses of wine, everything else flows very easily.
Whats the key ingredient to a long, happy life?
MD:
Eating a good meal and eating it together.
Read and watch more of our interview on today’s Editors
Diary.
Vijs At Home: Relax, Honey ($35) at Barbara-Jos
Books to Cooks, 1740 W. Second Ave., Vancouver, 604-688-6755, www.bookstocooks.com
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