Vancouver Magazine
Get a Sneak Peek at The Victor’s Exciting New Menu
Alimentaria’s New Coffee Bar, El Cafécito, Is Now Open
Secret Recipe: Make Beaucoup Bakery’s Sable Cookies At Home
Where to Find Cozy Cocktails to Keep You Warm This Autumn
Is Vancouver Experiencing a Wine Bar Boom?
The King of Champagnes Is Coming to Vancouver
5 Things to Do in Vancouver This Week (October 7-13)
A Digital Graffiti Space Offers a High-Tech Space for Self-Expression
5 Things to Do in Vancouver This Week (October 1- 6)
Unlock the Magic of Fall in Osoyoos: Here’s Why It’s a Must-Visit
The Outsider’s Guide: The Best Places to Rock Climb Outside of Vancouver
The Outsider’s Guide: You’ve Conquered the Chief… Now What?
Zadel Jewellery Studio—Creating Treasured Heirlooms that Tell Your Story
Home Tour: Inside the Playful West End Apartment of Dilly Dally’s Owners
7 Chic Sneakers for Strolling Vancouver Sidewalks With Style (and Supported Arches)
Beloved innovator of Indian cuisine named Chef of the Year—finally!
Vikram Vij was named Chef of the Year at the 26th annual Vancouver Magazine Restaurant Awards, held yesterday (Apr. 21) at the Sheraton Wall Centre.The honour likely neither surprised nor displeased anyone—indeed, the only reasonable questions anyone might have asked was, “Why not before now, and why—finally—now?” Maybe it was because Vij had never felt so present as he did in 2014—which is saying a hell of a lot.While his long-running Vij’s and Rangoli continued to uphold their shared reputation for offering the most transcendent Indian food in the, he opened a third, My Shanti, last June. Shortly thereafter, he debuted as the newest juror on CBC’s Dragons’ Den, thus becoming familiar to millions. And almost simultaneously, it was announced that finally, after endless speculation, Vij’s would move in 2015 from its current home to that long-dormant space on Cambie Street, while the vacated West 11th room would transform into Mian Bawarchi. (As a result, in March he announced his departure from Dragons’ Den, so as to fully concentrate on the restaurants.)In the end, it would appear that sheer busyness finally netted Vij (and, let’s not forget, partner Meeru Dhalwala) this accolade. It was undoubtedly a contributing factor. But it only served to underline years upon years of culinary inventiveness that make us feel, frankly, rather silly for not honouring him sooner.