HG/BSK like to keep their meals simple. Occasionally time is of the essence as well. With that in mind, the duo have devised a very quick Indian dinner. The basis is Seeds of Change curry sauce. Yes, it is a very pretentious name but the ingredients in the jar are pure and savory without the deadly, stale canned taste of many heat-and-eat Indian sauces. So. HG/BSK grill some lightly oiled chicken breasts on a ridged, cast iron pan until they’re just about done. Cut into smaller pieces, the chicken is simmered in the Seeds of Change sauce for about 10 minutes. BSK coats cauliflower florets with garlic infused olive oil, dusts them with cumin and roasts them in a preheated oven. Accompaniments are rice, naan and papadums. HG is a lover of Indian condiments so there are jars of mango chutney, sweet and hot lime pickles plus a bottle of indispensable sriracha to heat things up. Ice cold beer is the appropriate beverage.
When HG/BSK wish to spend more time to preparing an indian feast they automatically think of Vij’s. When HG/BSK had a home in glorious Vancouver, they often had dinner at Vij’s — possibly the best Indian restaurant in the world — and lunched at Vij’s casual eatery, Rangoli. Vij’s is owned and run by Vikram Vij (he’s in front) and his wife, Meeru Dhalwala (she’s in the kitchen). No reservations policy at Vij’s. Opens at 5:30 PM and there’s a line in front. Woosh..and every seat is taken. Get there later than opening and face a one hour (or more) wait at the friendly bar and be fueled by free appetizers. The food? Innovative. Creative. Spectacular. Service is warm and professional. The wine list is exemplary (Vij qualified as a sommelier in Europe). Prices are moderate. Fortunately, Vij and Meeru have written some cookbooks so their dishes can be reproduced at HG/BSK’s New Mexico home. Vij’s: Elegant & Inspired Indian Cuisine is a favorite. So, last night BSK turned to Page 92, “Vij Family’s Chicken Curry.” This is a curry unlike anything served at conventional Indian restaurnts. Layer upon layer of flavors. Not searing hot but tangy. Went beautifully with rice, big bowl of garlicky raita and the aforementioned array of chutneys and Indian pickles. Drank Spanish garnacha (Vij recommends tempranillo). Wonderful meal. Later this week HG/BSK will do some vegetable dishes (eggplant, cauliflower, etc.) from the book. Get a copy and enter the rewarding culinary world of Vij’s.
