Kari - by Sheil Shukla (Hardcover)

Book Synopsis

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.

Review Quotes

"Studded throughout with the author's beautiful photos, Kari is a stunning journey into plant-based Indian-inspired cuisine that demonstrates how delicious, gorgeous, and beloved a nutritious diet can be." --Joanne Lee Molinaro, James Beard Award-winning and New York Times-bestselling author of The Korean Vegan Cookbook

"It's hard to pick what's most special about Kari. Is it Sheil's clever 'one sauce, two ways' approach to weeknight Indian cooking? His marriage of traditional Indian spices with seasonal produce? Or the stunning photography? Luckily, you don't have to choose!" --Nisha Vora, New York Times-bestselling author of Big Vegan Flavor

"South Asian cuisine has been at the forefront of plant-based cooking for millennia. In Kari, Sheil Shukla takes the global pantry and filters it through his unique Indo-Asian American lens to craft versatile recipes that appeal to all." --Andrea Nguyen, James Beard Award-winning author of the The Pho Cookbook and Ever-Green Vietnamese

"Kari feels like walking into an art gallery, where every page showcases the beauty of nourishing, culturally rooted food while remaining approachable and practical. It's a valuable resource that blends culture and creativity, making plant-based eating exciting, achievable, and nourishing, even on your busiest days." --Catherine Perez, New York Times-bestselling author of Peaceful Kitchen

"The artistry in Kari is undeniable! The photography alone will stop you in your tracks. Every page shows how beautifully (and inventively!) Indian cooking can influence, and be influenced by, the world around it. It's fresh, veg-heavy, and flavor-forward!" --Hetal Vasavada, author of Desi Bakes

"The unique way these recipes are organized is absolutely brilliant. Sheil not only shares delicious curry sauces, but empowers us to use them in creative and innovative ways that ultimately makes cooking more freeing and fun." --Pailin Chongchitnant, creator and author of Hot Thai Kitchen

"Kari stands out for its blend of traditional Indian and South Asian dishes with contemporary American ones...making this an appealing, unexpected addition to all kinds of kitchens and tastes." - Booklist

About the Author

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.