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He left India to train in Europe, learning classic technique in Austrian kitchens where precision ruled and spices were a whisper.
Canada called next. In Vancouver, he set out to prove what few believed in the 1990s: Indian cuisine belongs in fine dining—no apologies, no compromises.
(Photo: Roland Tanglao, Vikram Vij — background changed, CC BY 2.0, via Wikimedia Commons.)
✨ A Spark Becomes a Dining Room
In 1994, Vikram opened Vij’s in Vancouver with co-owner and longtime collaborator Meeru Dhalwala. There were no reservations, no white-tablecloth stiffness—just hospitality that began in the line, where guests were greeted with hot chai and snacks.
“Great restaurants don’t chase trends. They serve truth—on a plate.”
Word spread. Critics raved. Chefs lined up after service to eat there. Vij’s became a pilgrimage: bold regional flavours, seasonal B.C. ingredients, and a menu that changed with curiosity.
❤️ Building More Than One Restaurant
Success didn’t end at one door:
- Vij’s Rangoli brought a casual, everyday version of the flavours next door.
- A retail line of “inspired Indian” curries took his kitchen into Canadian homes.
- Cookbooks (with Meeru) invited home cooks to explore spices with confidence.
Along the way, Vikram championed producers, mentored young cooks, and showed that hospitality starts long before a plate hits the table.
đź“ş Beyond the Pass
Vikram’s storytelling moved beyond the kitchen—appearing on Canadian TV (including a season as a Dragon on CBC’s Dragons’ Den), speaking about entrepreneurship, culture, and how food can rewrite assumptions.
🌍 Why His Story Inspires
- Reframe the narrative. He took Indian cuisine from “cheap and cheerful” to serious and celebrated.
- Lead with hospitality. Tea in the line, conversation at the door—community first.
- Scale with integrity. Restaurants, retail, books—without diluting the soul of the food.
From a young cook in Austrian brigades to a Canadian culinary icon, Chef Vikram Vij proved that flavour, story, and generosity can build an institution.
