The same aroma is filling the The Bay’s Foodwares food hall at Yonge and Queen this week, where the chef is holding a lunchtime pop-up running through the rest of the month (it may last longer depending on demand). The warm, spicy scent of cumin, cayenne, ginger and garlic of his curry fills the test kitchen. Now that the new Vij’s is open, I’m hoping that in six months to a year if everything goes well we can open up the first Vij’s in Toronto.” “If I’m going to call (a Toronto outpost) Vij’s, I’m going to have to be present. He says he’s been busy opening Vij’s in Vancouver, which launched in February of last year. “These discussions (of opening in Toronto) have been going on for the last two to three years,” says Vij, while chopping up cilantro to garnish his Bengali chicken curry.
His visit to the Star’s test kitchen was no exception.
It seems like whenever Vikram Vij, the Vancouver-based chef who introduced masala to the masses, comes to Toronto he’s constantly asked when he’ll be opening up in The Six.
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