If you’ve had any luck in life, you’ve had the good fortune to visit Vancouver, British Columbia.
The New York Times called Vij’s “Easily among the finest Indian restaurants in the world.”
Vikram Vij arrived in Vancouver in 1993. What he has done is employ the very best Canadian ingredients with Indian cooking techniques and a deft hand with signature Indian spice combinations. This is truly locavore cooking and the crowds that line up to open the place at 5:30 pm wind all the way up the street by 6 o’clock. They’re drawn to the phenomenal food—things like Lamb Lollipops and Local Pork Belly with Apple Chutney, the latter priced by the spoon!
One of the most intriguing combinations– something that absolutely would never find its way onto an Indian menu anywhere near India is Vij’s recipe for Short Ribs in Cinnamon and Red Wine Sauce. This combination boosts the richness of the beef into the stratosphere and the play of Indian spices adds to the warmth and depth of flavor of the dish. Like all braises, it’s a breeze to cook and requires little tending, and once you’ve done the mise-en-place, your work is basically done until the beef is beyond tender and you reduce the sauce to a hearty consistency. While I realize this may sound like a cold-weather dish, it’s really a short rib classic that you can serve any time of the year to oohs and aahs. It’s also hardly a weeknight dinner dish but I wanted to share it with you in advance of any weekend plans for this week.