Plant-Based India: Nourishing Recipes Rooted in Tradition
Physician and Plant Based Artist creator Dr. Sheil Shukla celebrates Indian cuisine with 100 stunningly photographed vegan recipes that utilize fresh, healthy produce to capture the indelible flavors of India
“Cinematically lit, larger-than-life images will have you eating with your eyes long before the dal hits the pan.”—NPR Books We Love
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 Gujarāti 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 shāk (spiced vegetable dishes), dāl (legume stews), rotli (flatbreads), bhāt (rice dishes), and more. From a comforting Pālak Tofu that transcends dairy-based paneer, to vegan Nān, festive Navratan Rice, hearty Dāl Makhani, and summery Chocolate Chāi Mousse with Berries, these are recipes from the heart—filled with nourishing ingredients at their seasonal best.
Praise for Plant-Based India: Nourishing Recipes Rooted in Tradition
Amazon Editors' Picks: Best Cookbook
“Unleash the healing power and vibrant flavor in your spice rack with Plant-Based India—the book I’ve been waiting for that celebrates South Asian flavors and traditions but also fuels our gut microbes. I absolutely love it, and you will too.”—Dr. Will Bulsiewicz, New York Times–bestselling author of Fiber Fueled
“Shukla’s book, accompanied by his own vibrant, color-saturated photographs, is a beautiful guide.”—The Washington Post
“Cinematically lit, larger-than-life images will have you eating with your eyes long before the dal hits the pan. Indian cuisine is plant-friendly to begin with; where it is not, it’s been veganized in these pages with enthusiasm and attention to detail. . . . What’s more, the dessert section will galvanize your relationship with nondairy milks.”—NPR Books We Love
“Whether you’re a seasoned pro or are looking to try something new, look no further that Dr. Sheil Shukla’s tome filled with more than 100 recipes celebrating centuries of tradition.”—VegNews
“This book’s vibrant photography and regional focus make this a standout, inviting cooks to covet strictly plant-centered Indian cuisine, refresh their spice cabinets, and fire up their stoves.”—Booklist
“A vibrant new cookbook.”—Forks Over Knives
“It’s a lucky day indeed when I find a cookbook from which I want to make a bunch of recipes, but this is the first one from which I want to cook absolutely everything. There isn’t a single recipe in this remarkable book that doesn’t look mouthwatering, and Sheil’s thoughtful, researched, and authoritative voice on food as nutrition is both refreshing and reassuring. You can cook these soul-full recipes with confidence for food that explodes with flavor and heart.”—Joanne Lee Molinaro, creator of The Korean Vegan and New York Times–bestselling author of The Korean Vegan Cookbook
“Striking photography is the leading hallmark of this first cookbook from a physician, artist, and plant-based-eating advocate Shukla. . . . Blending a variety of inspirations but firmly rooted in Indian cuisine, recipes are unique and delicious. . . . this cookbook will not disappoint.”—Library Journal
“Indian cooking for a healthy lifestyle.”—Atlanta Journal Constitution
“Everything you love about Indian food, rolled into a uniquely vibrant and wholesome package. From well-known favorites like chana masala and tadka dal to lesser-known but no-less-delicious Gujarati classics and street food favorite pav bhaji, the recipes in Plant-Based India are guaranteed to nourish your soul and excite your taste buds.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook
“Plant-Based India is a message of hope and health for everyone—that food can bring joy and love and help heal and prevent disease. We are reminded that eating healthy for the brain, body, and our planet is not about deprivation—on the contrary, it’s incredibly delicious and brings joy. The recipes that Sheil has shared in this book are beautiful, healthy, and easy, and they do not compromise on taste whatsoever. These recipes and the stories behind them will surely invigorate your brain and warm your heart. A must-have!”—Dean Sherzai, MD, PHD, MPH, MAS, and Ayesha Sherzai, MD, MAS, founders of Sherzai MD and authors of The 30-Day Alzheimer’s Solution
“Through Plant-Based India, Sheil offers us an insight into the beautiful world of Indian and plant-based cuisine in the most delicious, vibrant, and colorful way. This book is absolutely gorgeous.”—Kim-Julie Hansen, founder of Best of Vegan and author of Vegan Reset
“Sheil has put together a fantastic cookbook filled with a mix of traditional family recipes and unique Indian recipes with a twist! He includes great tips to help you succeed in making a meal that’s not only delicious but also nutritious and nourishing. I love seeing homestyle Gujarati recipes brought to the forefront with gorgeous photography to go with it!”—Hetal Vasavada, author of Milk and Cardamom
“I’ve been following Sheil’s work for many years online. This book is an absolute triumph. The color, flavor, and flamboyancy of Indian cuisine is masterfully represented. I cannot wait to cook more dishes from it.”—Dr. Rupy Aujla, MBBS, BSc, MRCGP, founder of The Doctor’s Kitchen
“The recipes in this book all look very delicious. The pictures that accompany the recipes are beautiful to look at. If you are someone who collects recipe books for display and reading purposes alone, this one will probably fit nicely into your collection. If you are vegan, or have a love for Indian food, this book might also be for you.”—The Certified Nonnas
“Inspired by the dishes he grew up with, Shukla puts a healthy spin on traditional Indian recipes using vegetarian ingredients and seasonal produce.”—Publishers Weekly