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by Sheil Shukla (Author)
From the James Beard Award-nominated author of Plant-Based India, a cookbook that celebrates the quintessential Asian American food--curry--with 75 reimagined plant-based recipes
The word curry, derived from the Tamil word kari has come to describe a diverse set of dishes from several Asian cultures--from Indian to Thai to Japanese and beyond. Kari is Sheil Shukla's love letter to this iconic food, with 75 plant-based recipes for curries and accompaniments that make store-bought simmer sauces an afterthought. These reimagined recipes are informed by Shukla's Gujarati heritage and his experience as a first-generation Indian American. A slow-simmered makhani sauce, scented with cumin and coriander, can be served with crispy tofu katsu or layered with tortilla chips and toppings for a vegan twist on nachos. The classic Indian mango chutney transforms into a sweet and savory sauce with the addition of Japanese miso; Shukla offers it both as a dipping sauce for summer pakoras and as a glaze for roasted vegetables. These are Indian recipes you've never seen before, crafted in a celebration of what it means to bring cultural traditions together through food. More than anything, this book is an invitation: to cook, to taste, to experiment, and to make these dishes your own.Author Biography
Sheil Shukla is a recipe developer, content creator, food photographer, and a Northwestern Medicine board certified internal medicine physician. His culinary creations have garnered the support of over 92,000 followers on Instagram. His debut cookbook, Plant-Based India was named one of the New York Times best cookbooks of 2022 and was nominated for a James Beard Award. He lives in the Chicagoland suburbs with his wife Rachel and their children Shrey, Radhi, and Reva.
Number of Pages: 224
Dimensions: 1 x 10.1 x 8.3 IN
Publication Date: August 18, 2026
