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Vikram Vij and Meeru Dhalwala have been running Vij's since September 1994. Our food philosophy has always been to keep our spices and cooking techniques Indian - from all regions of India - while using meats, seafood and produce that are locally available. We avoid using a tandoor oven, since it's already so commonplace elsewhere. We enjoy combining spices from, Gujurat, say, with spices from Punjab. Our restaurant has stood out from other Indian Restaurants, because we do not serve what is typically expected. To this effect, we change our menu seasonally.
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