Plant-Based India: Nourishing Recipes Rooted in Tradition

Indian food like you’ve never seen it before, in a unique vegan cookbook with over 100 stunningly photographed plant-based recipes and tons of health tips from a doctor who shows that food is the best medicine

“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

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.

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. He loves exploring cultures through their food, and his primary experience is with South Asian foods. His culinary creations have garnered the support of over 59,000 followers on Instagram. He is also a contributor for Best of Vegan and has been featured by VegNews, Thrive Magazine, The FeedFeed, Food52, Williams-Sonoma, and more. He lives in Chicagoland with his wife, Rachel, and son, Shrey.