Review: My New Indian Kitchen by Vikram Vij
Vancouver: Figure 1 Publishing, 2025
Having lived in Vancouver for the last 30 years, I can say that Vij's restaurant is a local institution, though I've only eaten there once (and yes, it was delicious!). I was happy to review Vikram Vij's latest cookbook for The British Columbia Review. This article was originally published on The BC Review on December 22, 2025.
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I enjoy cooking Indian food at home, and over time, I’ve collected an array of spices and ingredients that fuel my interest. When I saw that Vancouver’s own Vikram Vij wrote a new cookbook, I knew immediately that I’d love to cook from it. Years ago, I made one of his chicken curry dishes and remember it fondly. Even so, I had the slightest bit of trepidation: Would I be able to master recipes created by this expert Indian cook, a chef whose restaurants have delighted guests for years?
I needn’t have worried. My New Indian Kitchen, which Vij has co-written with Jennifer Muttoo, is a good read, and was easy and rewarding to cook from. An important concept he extols is to “cook with your heart, eat with your hands.” To cook with your heart reflects Vij’s ideal of experimentation in the kitchen, changing or adding ingredients to make something truly his own. This applies to his readers as well: “I want my readers to cook for fulfillment, for growth, for you,” and throughout the book he’s provided some tips to cook with this individual touch. To eat with your hands, “connects you to the food in a way that utensils simply can’t. It allows you to fully engage with the textures, temperatures and flavors of the meal,” and again he’s provided some suggestions along the way to use all five senses while enjoying a dish.
The book is divided into five basic chapters: Raise a Glass, Bounty of the Earth, Coastal Flavors, The Butcher’s Block, and Sweet Endings. There’s an inspiring local bent to the book, highlighting the Fraser Valley and its abundant produce; the local waters that yield seafood paired with the traditional coastal Indian curries; and discussing his use of “quality, hormone-free meats from reliable suppliers.” A feature of the book is the way Vij blends his Indian roots and culinary tradition with that of North American cuisine. The recipes range from more traditional Indian preparations, to a true fusion of East and West, through to some that are new to Vij and have nary an aromatic spice to be seen (see my attempt at a cheesecake, below).
Tucked in between the recipes are stories about Vij’s culinary life and philosophy. Also, simply put: My New Indian Kitchen is a beautiful book. The cover’s colours are vibrant, and its subtle texture made it a treat to hold in my hands. The photography was rich and inviting, by Gabriel Cabrera.
On a practical level, there was much for me to focus on with my preference for fish and vegetarian dishes, but this book will no doubt appeal to omnivores as well, with many delicious-looking meat and poultry recipes. Dishes that are suitable for different diets, such as vegan or gluten-free, are clearly marked. The index is a helpful, quick resource.
To get my Indian dinner party ready, I chose four recipes.
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Mango Lassi
How is it possible that I’ve never had a mango lassi before? It’s such an iconic and loved drink. “This traditional Indian roadside drink is enjoyed by many Indians when we want to cool down on warm days,” writes Vij. And what could be simpler than four basic ingredients: yogurt, mango, milk, and a touch of sugar? I blended this up in my high-speed blender and it was so easy and so tasty. It was the appetiser to this Indian dinner party, and we all found it refreshing.
Spiced Feta and Corn Salad
I was drawn to this salad because it calls for cherry tomatoes and cucumbers, and I had an abundance of both in my kitchen garden. What a treat to make a dish that uses fresh veggies that I’ve just picked. That said, if you don’t have your own garden, the grocery store will amply provide. This veggie-forward side dish is vegetarian and easy to make. Chopped veg, some crumbled feta, cilantro, and mint are dressed with a mildly sweet, subtly Indian-spiced dressing. Next time I may even add more garam masala! Straightforward and refreshing.
Ling Cod in Coconut Curry
I have discovered a new keeper! This recipe epitomises the magic combination of simplicity and satisfaction in a recipe. I’ve been cooking fish for a long time, but I’ve now fallen in love with Vij’s method of cooking firm white fish. In fact, I had rockfish instead of ling cod and it was a worthy substitution. I seasoned the fish liberally with salt and turmeric, then dredged it in rice flour. A quick shallow fry in my cast iron pan exactly as the recipe directed, and it was perfect. A simple curry of coconut milk, tomato, and spices provides a final simmer for the fish. Served in the pan, it’s a beautiful presentation and fine eating. “This dish holds a special place in my heart and is a fond memory of my childhood,” Vij writes. “I hope you enjoy it as much as I do.”
Just Peachy Cheesecake
My dinner party needed a delicious finish, and I opted for this cheesecake, because I love cheesecake and almost never make it. I was interested to see that Vij baked his first cheesecake in 2023, and now this is one of his “go-to” recipes. I made my own peach puree, which is added to a basic cheesecake batter poured over a classic graham cracker crust. I baked it as per instructions and took it out of the oven when it was still a little wobbly…just perfect when it cooled. I topped it with fresh peach slices, and a bit of left-over peach puree. I thought the peach flavour was lost in the cheesecake, though who knows what the cake would be without it. Next time I will make the crust a bit thinner, and perhaps try mango puree just to mix things up. But overall, this was another simple recipe done well and the cheesecake was otherwise perfect and enjoyed by everyone. Also, it freezes like a charm.
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I started out discussing my concern that these recipes might be complex, or demand restaurant-level skills. In fact, it was quite the opposite. To summarise my cooking experience with this book: it is accessible for most levels of cooking ability, with basic and largely easy to obtain ingredients, and the recipes I tried were well-constructed and easy to follow. My creations were reliably fantastic. Each of them I’d make again, and I probably will, as well as trying several others I’ve earmarked. This book was a pleasure to cook from.
With My New Indian Kitchen, Vikram Vij and Jennifer Muttoo offer not only a cookbook full of recipes that are heartfelt and fun to cook, but also an ode to Vij’s restaurant and how meaningful it is to him. It’s a shout out to our agricultural and coastal West Coast community too, a heartening focus as we deepen our appreciation for eating seasonally and locally. I’ll give the last word to Vij: “I’ve come to realize the things that matter most to me and I celebrate them with you in this cookbook. Here, I invite you into my culinary world – a world where love, resilience and the joy of cooking intertwine to create dishes that nourish both the body and the soul.”
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