Plant-Based India: Nourishing Recipes Rooted in Tradition

About the Book

Plant-Based India is a vibrant celebration of India’s plant-forward culinary traditions—brought to life through over 100 completely vegan recipes and stunning photography. It’s a cookbook rooted in heritage and family: Dr. Sheil Shukla learned to love traditional Gujarati fare while cooking alongside his beloved ba (grandmother) during summers in Mumbai. During medical training, Dr. Shukla discovered the power of plant-based nutrition to help prevent and manage chronic illness—sparking a mission to reinvent the classic vegetarian dishes of his upbringing in a fully vegan form. Inside, you’ll find recipes for shak (spiced vegetable dishes), dal (legume stews), rotli (flatbreads), bhat (rice dishes), and more—dishes that feel both timeless and exciting. From Palak Tofu and vegan Naan to Navratan Rice, Dal Makhani, and Chocolate Chai Mousse with Berries, these are heartfelt recipes built around nourishing ingredients at their seasonal best.

About the Author
Dr. Sheil Shukla is an internal medicine physician, food artist, and advocate for plant-based living. Trained in osteopathic medicine with a focus on holistic health, he combines his medical expertise with a passion for South Asian cuisine. His vibrant recipes have earned him a loyal following online and features in major publications like VegNews and Food52. He lives in Chicagoland with his wife and son, and believes food can be both healing and joyful.