Plant-Based India: Nourishing Recipes Rooted in Tradition

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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.

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. 120 color photographs

A 2023 James Beard Foundation Book Award Nominee
A New York Times Best Cookbook of 2022
A WBUR/Here and Now Best Cookbook of the Year
A Food Network Best Vegan Cookbook of 2022
A Forks Over Knives Favorite Plant-Based Book of 2022
Amazon Editors’ Picks: Best Cookbook
2022 Foreword INDIES Finalist

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“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
“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