My New Indian Kitchen
This cookbook delivers 80 new recipes celebrating traditional Indian cuisine. Renowned author and chef Vikram Vij returns along with a new co-author; Jennifer Muttoo. There are 100 stunning photographs, guiding readers through Vij’s culinary journey from recipe creation to establishing his world famous restaurant. As always with Vikram Vij, the recipes offer fun twists on Indian cuisine. They also include more traditional dishes and other North American fare.
Vikram Vij is known for his innovative and elevated approach to Indian cooking. He once told me, “I don’t cut corners, I add them.” He was referring to the fact that he never looks for “a deal” on the food he purchases. His only criteria is that it be of the very best quality and preferably local. Music to my local-loving heart. He believes you taste that quality on the plate.
It seems to be working for him. The New York Times has praised his flagship restaurant Vij’s as “easily among the finest Indian restaurants in the world.” The Michelin Guide awarded it a Bib Gourmand designation in 2023 and 2024. More than 30 years after it opened, diners still flock to Vij’s to enjoy his signature dishes, like the wine-marinated lamb Popsicle. IYKYK!
This cookbook is designed with the home chef in mind. The dishes are accessible, comforting, imaginative—and unmistakably Vij’s. It also traces Vikram’s culinary journey. He shares stories of the people, travels, and ingredients that have inspired him over the years. I also love how beautiful it is. It’s packed with striking food photography and inspiring cooking tips. My New Indian Kitchen is an invitation to embrace the joy of Indian cuisine, and share the food you love with those around you.
On A Personal Note
I’ve known Vikram for over a decade. I’ve eaten at his restaurants and experienced his hospitality. He treats everyone the same. From super stars to my fussy 10 year old friend. He makes everyone feel like the only person in the room. We’ve also met up in India a few times. Once in Agra and another time in Chennai when we were both leading culinary adventures there. It was great to see him relaxed and soaking up every minute of the experiences with his guests. He’s always himself; effusive, warm, generous, and real.
I’m so pleased to share a very special recipe from the new cookbook with you. It comes with a very personal story of how Vikram ended up in Canada. I’m grateful for his brave, adventurous, freedom-seeking heart. He is one of the most authentically gracious people I know. I think you taste his passion for life in every bite of his recipes. I will be making this recipe for Ivor Petrak’s Goulash Soup a lot this fall in my Alberta kitchen. Thanks for being you Vikram. You help me savour it all. ™
A SINGLE BITE, A LIFE TRANSFORMED – the story behind the recipe
From Vikram: “This cherished recipe marks the beginning of my journey in Canada. Every time I mention goulash, it fills me with joy and brings tears to my eyes. While working at a well-known ski resort in Austria, I met a gentleman originally from Central Europe who was a regular at the restaurant. He loved spicy food, so the maître d’ asked me to prepare something with a bit of heat, given my Indian background.
My mom had sent me cumin seeds and her homemade garam masala—which I treasured, since Austrian food felt bland to me. I sautéed onions with the spices, added them to the goulash, and served it with homemade bread. Soon after, I was called into the dining room. I feared the patron might be upset by the spice level. At that time, it was common to tease chefs—especially an Indian chef in a mostly white kitchen. I was often ridiculed for my background, with comments like “You’re the best East Indian cook we have.” As the only Indian cook in the kitchen, I had to laugh it off.
To my surprise, the man told me it was the best goulash he’d ever had. He handed me his card: Ivor Petrak, General Manager, Banff Springs Hotel, Alberta, Canada. He said chefs like me belonged in Canada, a country with great potential. His words resonated with me, and being a risk-taker, I decided to take the leap.
I applied for a job, and a few weeks later I received an envelope with a one-way ticket to Canada and a six-month working visa. Once I landed in Banff and started working at the Banff Springs, I felt that Canada was my home and that I truly belonged here. I consider myself an unappointed ambassador for this country, as it has given me the freedom to express myself and become who I am. For that, I will always be grateful and respectful. And I am deeply indebted to Ivor Petrak for recognizing my potential as a chef.”
PrintIvor Petrak’s Goulash Soup
This hearty goulash combines the rich flavors of traditional Central European goulash with a unique twist of Indian spices. Tender stewing beef, vegetables, and a savory broth are infused with the warmth of sweet paprika, along with the bold and aromatic notes of cumin, garam masala, and caraway seeds. A perfect balance of earthy and spicy flavors, this soup is the comforting and flavorful dish that brought me to Canada. – Vikram Vij
- Category: Soups
- Method: chopping
- Cuisine: Indian
Ingredients
2 Tablespoons olive oil
1 large onion, finely chopped
1 teaspoon cumin seeds
3 cloves garlic, finely chopped
1 lb stewing beef, cut into bitesized pieces
1 teaspoon salt
½ teaspoon pepper
2 Tablespoons Hungarian sweet paprika
1 Tablespoon tomato paste
4 cups beef stock
2 carrots, sliced
1 large potato, diced
1 green bell pepper, seeded, deveined, and diced
1 large tomato, diced
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon garam masala
1 bay leaf
¼ cup chopped parsley or cilantro, for garnish
Crusty bread or dumplings, to serve
Instructions
- Heat oil in a large saucepan over medium heat. Add onions and sauté for 2 to 3 minutes, until softened and golden.
- Add cumin seeds, increase heat to medium-high and sauté for 2 minutes. Add garlic and sauté for another minute. Add beef, salt and pepper, and brown for 5 to 7 minutes on all sides.
- Stir in paprika and tomato paste and cook for 1 minute to release the flavors. Pour in stock and 2 cups of water.
- Add carrots, potatoes, bell peppers, and tomatoes. Stir in caraway seeds, marjoram, garam masala, and the bay leaf.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is tender and flavors are well-developed.
- Season to taste with more salt, pepper, and/or paprika. Discard the bay leaf.
- Ladle the hot goulash into serving bowls, garnish with parsley (or cilantro), and serve with crusty bread or dumplings.
Keywords: Ivor Petrak’s Goulash Soup
