October 2019 Digital Issue

FOOD FILE
TASTES OF THE WORLD Middle-Eastern dishes, such as Kefta Karaz
(above right) have put Montreal’s Kaza Maza on the culinary map
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both rural and urban areas. Newcomers to Canada have started food
businesses that have further enriched their regions’ food culture and
contributed to the nation-wide demand for authentic menu items.
Plant-based and flexitarian lifestyles are becoming increasingly
popular among Canadian consumers and globally inspired foodservice
offerings are a natural way to help meet this demand. Spiceheavy,
texturally diverse menu items inspired by the Middle East,
India, Latin America or Southeast Asia pack vegan and vegetarian
dishes with flavour and protein.
“We do get a lot of vegetarian guests and have a lot of vegetarian
options on our menu,” Sakr continues. “Half of our menu is vegetarian.
We didn’t
have to invent
any new dishes;
this is what
we’re eating back
home — classic
recipes.”
Traditionally,
globally inspired
foodservice
options such as
Thai, Chinese or
Indian cuisines
have been limited
to QSR’s,
takeout and
casual eateries,
but 25 years ago,
Indian-born
and Europeantrained
chef
Vikram Vij —
together with
his partner
Meeru Dhalwala
INSPIRED TASTES Indian-inspired pork
tenderloin dish from Vikram Vij
— challenged that idea by opening Vij’s Restaurant in Vancouver.
They started a trend that combines high-end, classical technique
with authentic food traditions; serving dishes such as classic Lamb
Popsicles (marinated in wine and served with fenugreek-cream
curry; $11 each) and sablefish in tomato, yogurt and garam-masala
broth ($32.50).
“I studied in Austria, so you have to look at it from a different
approach: a young boy who’s a French-trained chef, who felt
his cuisine was not being represented properly,” he explains. “Even
though Indian food is as complex as any cuisine in the world — it
was always represented as cheap, all-you-can-eat buffets. I wanted my
cuisine to receive the same love and respect as any other [high-end]
cuisine in Canada.”
According to Vij, a shift has occurred in the way people want to
enjoy globally inspired foods in Canada. Technological advancements
within foodservice have made ordering a meal for delivery an easy
task and has ultimately affected the way Canadians are dining out.
“If you have a 110-seat Indian restaurant [in Canada], you’ll
struggle,” he says. “More diners are choosing larger, mid-range chains
that offer a variety of globally inspired dishes than smaller, independent
restaurants serving a specific type of cuisine. You’re better off
opening a 45-seat restaurant and having to turn people away.”
In addition to Vij’s Restaurant, Vij and Dhalwala own and operate
Vij’s Rangoli and My Shanti (both in Vancouver) and Vij’s Sutra,
located in Victoria. Vij has recently expanded his business to
supply other segments of foodservice. These offerings include a
variety of quality Indian-inspired flash-frozen meals suitable for
large-scale catering, which are sold in bulk (including several
vegetarian options).
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2018-05-15 3:37 PM
20 FOODSERVICE AND HOSPITALITY OCTOBER 2019 FOODSERVICEANDHOSPITALITY.COM