Vij doesn't take reservations, as is apparent by the line outside every night, but patrons huddled under the neon sign don't seem to mind since they're treated to tea and papadums (a thin bread made from lentils). Inside, the decor is as warm and subtle as the seasonings, which are all roasted, hand-ground, and used with studied delicacy. The menu changes monthly, though some of the more popular entrees remain constants. Recent offerings included beef short ribs in a cinnamon and red-wine curry; eggplant and papaya curry with chickpeas and roasted almonds; and chicken breast in clove, garlic, and yogurt curry. Vegetarian selections abound, including curried vegetable rice pilaf with cilantro cream sauce, and Indian lentils with naan and raita (yogurt-mint sauce). The wine and beer list is short but carefully selected. And for teetotalers, Vij has developed a souped-up version of the traditional Indian chai, the chaiuccino. Vij recently opened Rangoli , right next door, for lunch and takeout.
- © Frommer's 2013
- Very Highly Recommended 2010