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Vij's Restaurant opened in Vancouver in autumn 1994 with the premise that there is no such thing as a typical Indian curry. Each of our meals showcases the beauty and taste of different Indian spices in combination with locally available ingredients. We make our own yogurt and cheeses, and roast and grind all our spices. We also make our own pure ghee (clarified butter), which is a cherished form of cooking oil in India.
Our Packaged Meals are frozen and refrigerated ready-to-eat Indian dishes that were originally developed at Vij's Restaurant. These dishes can be reheated in various ways including "Boil-a-bag" (package submersed in boiling water), Microwave, and Saucepan reheating.
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Kalonji Chicken Curry 
Kalonji seeds give a toasted onion flavor to this curry and compliment the sweetness of the sautéed onions.
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9.75 |
Punjabi Lamb Curry
We use our own home made garam masala for this traditional, north Indian curry. |
10.50 |
Raw Sugar, Garlic & Garam Masala Beef Curry
This is a rich, sweet and spicy curry. Raw sugar is used in India for all types of savoury and sweet dishes. |
10.50 |
Natural Beef in Coconut Curry
The delicate flavour of coconut milk balances the whole cumin, coriander and ajwain (Indian thyme) to make a velvety, medium spiced curry.
Natural meat: animals haven't been treated with hormones or antibiotics,
vegetarian fed. |
12.75 |
Saag and Paneer
This is a labor-intensive delicacy for Indian vegetarians. After slowly cooking the spinach, rapini and mustard greens, we add onion, garlic and green chillies sautéed in ghee. |
9.00 |
Spicy Chopped Kale and Potatoes
We chop the kale so that it soaks in the flavors of the tomato, cayenne pepper and garam masala curry. |
8.00 |
Garnet Yam and Green Chilli Dumplings
These dumplings are hearty and delicious either on their own or mixed in our Creamy Tomato and Onion Curry. |
8.50 |
Creamy Onion and Tomato Curry
We made this curry for those who wish to add their own vegetables, meats or seafood. At Vij’s it was served with our Garnet Yam and Chilli Dumplings (available separately). |
7.25 |
Ginger & Coconut Curried Green Beans
This spicy vegetarian dish is a combination of northern and southern Indian spices and cooking techniques. |
8.00 |
Punjabi Daal
It is rare that any Indian home will serve a meal without an accompanying lentil or vegetable curry. Our punjabi daal is comfort food at its best. |
7.50 |
Black Chickpea and Ginger Curry
Black chickpeas have a nuttier flavor than the better known yellow chick peas. We make this curry with vegetable stock and thinly sliced ginger. |
7.75 |
Curried Chickpeas
Onion and Ginger flavours stand out in this hearty vegetarian curry. Throughout India, chickpeas are one of the most popular pulse foods, as they are rich in taste, nutrition, and go well with many different spices.
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8.00 |
Jalepeno Pepper & Ginger Lamb Curry
This is our own, milder version of a Goan style meat curry. |
10.50 |
Mother In-law’s Pork Curry
Our pork curry has a distinctive onion flavor, with a slight tang coming from the combination of coriander spice with yogurt. |
10.50 |
Natural Chicken in Vij's Masala
Vij's Masala is our own recipe for a lighter spice mixture. It has a special zing that comes from the combination of mango powder and cayenne pepper. The masala is based on a 40 year old family recipe from India.
Natural meat: animals haven't been treated with hormones or antibiotics,
vegetarian fed. |
12.75 |
Paneer & Red Bell Pepper Curry
This is one of our most original recipes, combining oven roasted, dried and lightly crushed bitter melon with a few juicy raisins. This vegetarian dish satisfies all aspects of an Indian palette.
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9.00 |
Wild Salmon Cakes
Salmon combined with ajwain (Indian thyme) is the predominant taste in our cakes. Serve these cakes with any chutney or with another curry. |
9.75 |
Mild Chicken Curry
The chicken is cooked in a gentle tomato broth with sautéed onions and small amounts of spices. |
9.75 |
Vij's Rice Pudding
We grew up eating rice pudding at all times of the day. We cook the basmati rice slowly on low heat so that the milk and sugar make their way into each grain of rice. Rice pudding can be served, warm, hot, or cold. |
9.00 |
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Mint Mango Chutney,
Tamarind and Date Chutney &
Coconut Chutney
(3-pack) |
8.50 |
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Vij’s spices are hand-sifted, roasted and ground to bring out their peak flavours. |
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Vij's Masala
This is our personal recipe of ground spices for making a slightly tangy and
spicy curry. You don't need to add any other spice when using this masala, except salt. |
9.00 |
Garam Masala
This is our own recipe for the traditionally homemade spice mixture used in many north Indian curries. |
8.00 |
Turmeric
Turmeric powder is a staple spice in all types of Indian cuisine and provides a subtle, earthy taste. |
7.00 |
Roasted Dried Fenugreek Leaves
Fenugreek leaves add a flavour that is similar to celery. |
8.00 |
Roasted Cumin Seeds
Cumin seeds give a milder flavour than ground cumin. |
8.00 |
Roasted Ground Coriander
Ground coriander is often used with cumin or garam masala in making curries. |
8.50 |
Roasted Ground Red Cayenne
We roast whole dried cayenne peppers and then grind them. In addition to its heat, you can also taste the flavour of the cayenne. |
7.00 |
Roasted Ground Cumin
Ground cumin is one of the most popular Indian spices. |
8.50 |
