Celebrated Chef Vikram Vij Unveils New Cookbook Featuring Unique Recipes

Chef Vikram Vij has launched a new cookbook titled My New Indian Kitchen, co-authored with hospitality marketer Jennifer Muttoo. This collaboration marks a significant milestone for Vij, who is celebrating both his 60th birthday and the 30th anniversary of his flagship restaurant, Vij’s, located in Vancouver. The cookbook, set for release in 2025, features a blend of recipes that reflect their shared culinary journey and personal stories.

Vij, who did not initially plan to write another cookbook, felt inspired after meeting Muttoo three years ago. Their professional collaboration soon blossomed into a personal relationship, prompting Vij to consider documenting their culinary conversations and experiences. “I said, ‘Jaan, we need to think about this. It’s going to be 30 years of Vij’s being open. I’m turning 60,’” Vij noted, emphasizing the significance of their partnership.

The cookbook includes 80 unique recipes that combine influences from Vij’s extensive culinary background and Muttoo’s heritage. The recipes range from popular dishes at Vij’s restaurant to traditional meals derived from Muttoo’s grandmother’s South Indian recipes, as well as Vij’s own experiences in culinary school in Austria. Notable dishes featured are naan pizza, tandoori chicken wings, and a unique take on Indian French onion soup.

Innovative Culinary Fusion and Local Ingredients

Vij describes My New Indian Kitchen as “a truly Canadian book,” showcasing local produce from the Fraser Valley and seafood from the Salish Sea. The cookbook also highlights wine from British Columbia, including a collaboration with Phantom Creek Estates, which resulted in the creation of the Freedom Peacock Mala Blend. This initiative reflects their commitment to using ingredients sourced from their immediate environment, promoting sustainability.

Muttoo explains that their approach to wine selection emphasizes local options over traditional imports, stating, “We’re looking at the tariffs and everything else that’s happening right now, and it’s right in our backyard.” Their collaboration with Phantom Creek Estates was inspired by a conversation with winemaker Mark Beringer, aiming to create wines that beautifully complement Vij’s dishes.

The book features vibrant photography by Gabriel Cabrera, capturing both the dishes and the landscapes of India, which they visited together. Vij describes the book as more than just a collection of recipes; it is “a journey book that talks about journeys and different elements of the restaurant.” The couple’s shared passion for color and creativity is evident throughout the book.

Embracing Freedom Through Food

Vij and Muttoo advocate for a cooking philosophy that encourages freedom and creativity. They challenge traditional perceptions of Indian cuisine, which Vij feels have often limited its recognition. “When I first opened Vij’s, there was a misconception about Indian food,” he recalls, noting that he has worked tirelessly to reshape these views. Today, Vij’s restaurant is internationally acclaimed for its innovative yet traditional dishes.

Their cookbook emphasizes the importance of cooking with heart and sharing meals in a communal fashion. “It takes courage and strength to go your own way,” Muttoo states, reflecting on their journey. Vij adds that the essence of freedom is a central theme of the cookbook, encouraging readers to embrace their culinary roots while exploring new possibilities.

As Vij continues to pave the way for new generations of Indian chefs, My New Indian Kitchen serves as a testament to the evolution of Indian cuisine in Canada, blending tradition with modern influences. By sharing their stories and recipes, Vij and Muttoo invite readers to experience a unique culinary journey that celebrates diversity and creativity in the kitchen.