andrew's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
| Date | Rating
Vij's: Elegant and Inspired Indian Cuisine
By Vikram Vij, Meeru Dhalwala
Douglas & McIntyre - 2006
Green Onion and Coconut Chickpea Curry : page 147
I agree with robing on this one. It was easy to prepare (we had some pre-cooked chickpeas in the fridge, so I didn't even have to open a can. I also used canned tomatoes, though I had whole ones. But the spicing was a little subtle. We had it with rice and the flavour didn't really come through that well. We had some for lunch the next day and had the curry by itself and it was much tastier - you definitely got the cumin seeds, ginger and jalapenos then.
It's not a conventional curry - it only has those three ingredients as spices (and ginger and jalapenos are not exactly spices, are they?), plus the coconut milk. So, I wouldn't up the spicing in the future, as I think it's enough, but I would take care to not dilute it with rice etc.
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Vij's Chai : page 192
This is a very mild chai recipe. We followed the directions exactly, using green cardamom pods and fennel seeds straight from our garden, with orange pekoe tea. The taste was quite subtle, more subtle than I remember from visiting the restaurant, so maybe next time I'll boil the spices a little more slowly when I make it.
It's definitely not the aggressive chai flavour you'll get from some places - no cloves, cinnamon or ginger. They do it this way deliberately for the restaurant, so they can keep it hot and not overspiced. It's definitely pleasant, but I think I'll experiment a bit with some additional spices in the future.
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