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India is home to a vibrant tapestry of culinary traditions-and to more vegetarians than anywhere else in the world. It's also where Dr. Sheil Shukla learned to love traditional Gujarati fare, cooking alongside his adored ba (grandmother) over summers in Mumbai.
During his medical training, Dr. Shukla discovered the power of plant-based nutrition to prevent and manage chronic illness-and so began his mission to reinvent the classic vegetarian dishes of his heritage.
Plant-Based India presents over 100 completely vegan recipes for shak (spiced vegetable dishes), dal (legume stews), rotli (flatbreads), bhat (rice dishes), and more. From a comforting Palak Tofu that transcends dairy-based paneer, to vegan Nan, festive Navratan Rice, hearty Dal Makhani, and summery Chocolate Chai Mousse with Berries, these are recipes from the heart-filled with nourishing ingredients at their seasonal best.
#1 Bestseller in Indian Cooking and Vegan Cooking
About the author
Dr. Sheil Shukla is an internal medicine physician and food artist who is passionate about the intersection of food, art, and medicine. His first cookbook,
Plant-Based India: Nourishing Recipes Rooted in Tradition, is a 2023 James Beard Award nominee for Vegetable-Focused Cooking and a
New York Times 2022 Best Cookbook of the Year. His work has been featured in
The New York Times,
Washington Post,
Woman’s Day, NPR, Food52, Williams-Sonoma, and more. He lives in Chicagoland with his wife, Rachel, and son, Shrey. Find him on Instagram @plantbasedartist.
Summary
“The first [cookbook] from which I want to cook absolutely everything.” — Joanne Lee Molinaro, creator of The Korean Vegan and New York Times-bestselling author of The Korean Vegan Cookbook. 100 stunningly photographed vegan recipes that celebrate fresh, healthful produce — and capture the indelible flavors of India.
