Namaste Bowen Island Presented by Vikram Vij

Come and join us at our long table for a wonderful Indian feast!

Join us for an enchanting experience of the tastes, sights, sounds and smells of the glorious country that is India. 

Our friend and celebrated global citizen Vikrim Vij will work his culinary magic here at the farm and we are so excited.

Let us gather and share food, stories and laughter at this very special Long Table Dinner.

There will be live entertainment, henna artists and a take-away gift for everyone. Indian dress is encouraged. 

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Menu:

  • Starter

    • British Raj (Bowen Island Gin & Vikram's tonic)

    • Vegetarian or meat naan crustini

  • Salad

    • Sprouted lentil salad with Home Farm Garden produce

  • Main

    • Coconut curry vegetables and rice

    • Kalonji Kerala chicken and rice

    • Pork vindaloo and rice

  • Desserts

    • Rice pudding brulee with fruit compote

    • Chai spice infused chocolate on a mint leaf from Cocoa West

  • Drinks

    • sparkling water

    • soda

    • cash bar

Meet the chef!

Vikram Vij is an Indian-born Canadian chef, cookbook author, and television personality.

After working in Salzburg and Vienna for a few years, Vij moved to Canada in 1989, when he joined the Banff Springs Hotel, Alberta, Canada. From 1992 until 1994, Vij worked at Bishop's restaurant in Vancouver, British Columbia, for prominent Canadian chef John Bishop.

Eventually in 1994, at the age of 30 he opened a fine-dining restaurant, Vij's, in Vancouver, soon to be joined in business by his wife Meeru Dhalwala. In the early days his parents would make the curry at their home and deliver it by bus to the restaurant. By 2003, Mark Bittman of The New York Times was praising Vij's Restaurant as "easily among the finest Indian restaurants in the world".

Vij opened his first solo restaurant, My Shanti, based in South Surrey, in 2014. My Shanti means "my peace" and the menu is based on Vij's culinary travels, and includes flavours, ingredients and influences from all over the world. My Shanti won Vancouver Magazine's Best Indian Restaurant in 2016.

Vij's culinary philosophy has been described as "keeping spices and cooking techniques Indian, while using meats, seafood and produce that are locally available." Vij has asserted that his cuisine should not be labeled fusion cuisine as the techniques and spices used are traditional to India. Vij advocates sustainability in his kitchen practices and ingredient selection.
 

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Purchase tickets from our events page!