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Plant-Based India: Nourishing Recipes Rooted in Tradition
JAMES BEARD AWARD NOMINEE • 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
“This is wholesome, exciting cooking that just so happens to not include animal products. You won’t miss them.”— The New York Times , A Best Cookbook of 2022
“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.
“This is wholesome, exciting cooking that just so happens to not include animal products. You won’t miss them.”— The New York Times , A Best Cookbook of 2022
“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.
256 pages, Hardcover
Published August 2, 2022
68 people are currently reading
4279 people want to read
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Displaying 1 - 30 of 55 reviews
July 29, 2022
Thank you to Netgalley, The Experiment and the author for an ARC of the book in exchange for this honest review.
It's hard to evaluate this adequately as I could only access the time-limited ARC via my phone (and that only after an hour of attempting to use the app), so the recipes were hard to read and the photography minuscule - so NOT the best way to view it. However, from what I could tell, the photos look terrific, the food appetizing. and I am so happy that people are embracing the plant-based lifestyle. I myself have been WFPB for a little over a year and have lost 60 lbs. and gained tremendous health benefits from it.
I also appreciate that the author has made accommodations for those of us who wish to limit oils, salt and refined sugars - he gives suggestions on how to eliminate such when he uses them. The only other major issue I have if that, as in all Indian cooking, there are a lot of unusual and sometimes hard to find ingredients: asafetida, curry leaves, kaffir lime, etc. - but that is just the nature of that type of cooking.
I fully intend to purchase a copy when it becomes available, as a worth addition to my growing library of plant-based cookbooks.
It's hard to evaluate this adequately as I could only access the time-limited ARC via my phone (and that only after an hour of attempting to use the app), so the recipes were hard to read and the photography minuscule - so NOT the best way to view it. However, from what I could tell, the photos look terrific, the food appetizing. and I am so happy that people are embracing the plant-based lifestyle. I myself have been WFPB for a little over a year and have lost 60 lbs. and gained tremendous health benefits from it.
I also appreciate that the author has made accommodations for those of us who wish to limit oils, salt and refined sugars - he gives suggestions on how to eliminate such when he uses them. The only other major issue I have if that, as in all Indian cooking, there are a lot of unusual and sometimes hard to find ingredients: asafetida, curry leaves, kaffir lime, etc. - but that is just the nature of that type of cooking.
I fully intend to purchase a copy when it becomes available, as a worth addition to my growing library of plant-based cookbooks.
April 14, 2022
Sheil Shukla is an almost visible presence in this cookbook. Many of the recipes come with a back story. For example, the steamed Idada cake square is his mother's specialty, whereas the lentil based Handvo was inspired by his aunt. The various Vegan recipes are "introduced" by the author with either this type of family reminiscence or the cultural significance of the particular dish.
You get a brief snapshot of the author's life as we meander through steamed appetizers, soups and salads (the creamy Masala tomato soup sounded (and looked) divine! The Quinoa Kachumber (salad) looked and sounded so much like the quinoa/lentil salad that I often buy from Costco that I wondered whether this Northern Indian recipe was the basis for that very successful addition to the Costco ready-made dishes on offer.
Sheil Shukla's recipes and instructions are often meticulously detailed. Even I, who rarely follow a recipe to the letter, would not dare to deviate from the scripted culinary path! At one point, the author suggests, in the description of his grandmother's recipe for Zucchini Muthiya, that although this steamed roll can be made with other vegetables, the reader should master making the Muthiya with the suggested zucchini first. Noted! I actually enjoy deviating from a scripted recipe in an effort to "make it my own" (and also, more likely, because I forgot to include the ingredient on my grocery list that week!) But after this explicit warning, I wouldn't dare! Scout's honour... except that I was never a Brownie, much less a Scout.
The vegetable section held my interest the most: okra, roasted cauliflower, eggplant, cooked cabbage slaw (there is a gorgeous picture of the red cabbage slaw which I can't replicate because of copyright, alas!) and Tindora gourd: all of them sounded delicious and would make a welcome change to the usual plainly steamed veggies that I always serve myself!
Chapters for lentils, peas, tofu and rice are then presented - all richly seasoned and promising to make lunch or dinner a sensory feast. I love biryani in almost every form, and the butternut squash biryani made me wish I had included some squash to my shopping cart on my weekly shopping expedition. The Rotli (aka roti), paratha and Nan recipes were properly detailed and doable in most cases. There is one gluten free flatbread recipe made from chickpea flour for those who can't or won't do gluten.
In the dessert section, I was again tickled by the author's warning not to substitute frozen or canned mangoes. His reasoning is sound, but I had to smile when he stated that he never used frozen mangoes unless he had frozen them himself. He is such a stickler for quality control: I suspect that this cookbook came along at just the right time for me. (I really should take this author's advice and try to complete a recipe as scripted before I mindlessly substitute this and that ingredient!)
But back to this culinary adventure and away from my own many gastronomical faux pas: the desserts and drinks sections are absolutely mouthwatering, and the Acknowledgement at the end pays tribute to his wonderful family and how they all informed his own cooking methods. I'm rating this beautifully illustrated cookbook a 4.5 out of 5, rounded up to a 5. My thanks to the author, publisher and NetGalley for an ARC of this cookbook in exchange for an honest review. (Note: the pictures and gifs in this review are from the internet, since the graphics in this cookbook are copyrighted.)
You get a brief snapshot of the author's life as we meander through steamed appetizers, soups and salads (the creamy Masala tomato soup sounded (and looked) divine! The Quinoa Kachumber (salad) looked and sounded so much like the quinoa/lentil salad that I often buy from Costco that I wondered whether this Northern Indian recipe was the basis for that very successful addition to the Costco ready-made dishes on offer.
Sheil Shukla's recipes and instructions are often meticulously detailed. Even I, who rarely follow a recipe to the letter, would not dare to deviate from the scripted culinary path! At one point, the author suggests, in the description of his grandmother's recipe for Zucchini Muthiya, that although this steamed roll can be made with other vegetables, the reader should master making the Muthiya with the suggested zucchini first. Noted! I actually enjoy deviating from a scripted recipe in an effort to "make it my own" (and also, more likely, because I forgot to include the ingredient on my grocery list that week!) But after this explicit warning, I wouldn't dare! Scout's honour... except that I was never a Brownie, much less a Scout.
The vegetable section held my interest the most: okra, roasted cauliflower, eggplant, cooked cabbage slaw (there is a gorgeous picture of the red cabbage slaw which I can't replicate because of copyright, alas!) and Tindora gourd: all of them sounded delicious and would make a welcome change to the usual plainly steamed veggies that I always serve myself!
Chapters for lentils, peas, tofu and rice are then presented - all richly seasoned and promising to make lunch or dinner a sensory feast. I love biryani in almost every form, and the butternut squash biryani made me wish I had included some squash to my shopping cart on my weekly shopping expedition. The Rotli (aka roti), paratha and Nan recipes were properly detailed and doable in most cases. There is one gluten free flatbread recipe made from chickpea flour for those who can't or won't do gluten.
In the dessert section, I was again tickled by the author's warning not to substitute frozen or canned mangoes. His reasoning is sound, but I had to smile when he stated that he never used frozen mangoes unless he had frozen them himself. He is such a stickler for quality control: I suspect that this cookbook came along at just the right time for me. (I really should take this author's advice and try to complete a recipe as scripted before I mindlessly substitute this and that ingredient!)
But back to this culinary adventure and away from my own many gastronomical faux pas: the desserts and drinks sections are absolutely mouthwatering, and the Acknowledgement at the end pays tribute to his wonderful family and how they all informed his own cooking methods. I'm rating this beautifully illustrated cookbook a 4.5 out of 5, rounded up to a 5. My thanks to the author, publisher and NetGalley for an ARC of this cookbook in exchange for an honest review. (Note: the pictures and gifs in this review are from the internet, since the graphics in this cookbook are copyrighted.)
November 2, 2023
The recipes look fabulous. I passed on it because of the ingredients, even with an Indian store near me finding some of them would require me to shop around or order online.
December 25, 2021
For vegans and vegetarians, such as myself, Indian cuisine is a very popular cuisine choice. So, I was extremely excited when I saw this new Indian cuisine cookbook on Net Galley and found that my request for a review copy had been granted. I will start by saying that this is one cookbook that I will be buying when it is released for publication. Why might you ask, given the seemingly endless options for finding Indian cuisine recipes on the internet? The simple answer is that this is much more than a cookbook. Not only does it include countless, beautifully illustrated plant-based recipes (all non-dairy), many of which I have never seen or even tried before in restaurants, the author, an internal medicine physician, provides a detailed chart outlining key nutrients and plant-based sources of those nutrients that those following a plant-based diet should be mindful of when planning meals. This chart is supplemented by a list of additional references at the end of the book. The book also includes an easy-to-follow chart outlining the most important ingredients for stocking an Indian pantry, that is, everything that you will need to produce the recipes contained in this cookbook. It should be noted that for those who live in small towns or rural areas without an Indian grocery some of the ingredients may be difficult to find, and thus some recipes may not be possible to make or will require finding substitutions. That said, there are many, many recipes in this book that require ingredients that can be found at any supermarket. Not to mention the author includes in their pantry chart recommendations for substitutions for many of those hard-to-find ingredients.
The recipes in this cookbook are divided into 12 sections: Starters and Lighter Meals; Snacks and Sides; Soups and Salads; Vegetable Dishes; Gravy Dishes (Curries); Dal (Legume Stews); Rice Dishes; Rotli (Indian Flatbreads); Desserts; Drinks; Chutney and other Condiments; and finally Spice Blends. The directions for each recipe are clear, and most sections include helpful tips for working with ingredients common to each section. For example, in the dessert section, the author includes a section on cooking with mangoes.
There are only two minor cons that keep this from being the perfect cookbook for some readers. Those who are gluten intolerant will be disappointed that the bread section does not include any gluten-free recipe options. The author acknowledges such options do exist in traditional Indian cuisine. However, as the author notes, he chose not to include these because he lacks experience in making them. For me, this admission by the author is another reason for purchasing this cookbook, because it indicates that these are all recipes that the author has tested and made for his family and friends. This impression is reinforced by the last section in this book, “Recipe Testers and Their Favorite Recipes,” in which those friends and family members who acted as taste testers spoke about their favorite recipes in the book. The second con is that nutritional information is not included with each recipe; this was surprising given the book’s emphasis on healthy eating. Still these two minor “cons” do not suffice to detract from what is otherwise a truly remarkable cookbook and healthy eating resource and one which I plan to buy.
I would like to thank Net Galley, the publisher, and the author for an advance copy of this cookbook in exchange for a fair and honest review.
The recipes in this cookbook are divided into 12 sections: Starters and Lighter Meals; Snacks and Sides; Soups and Salads; Vegetable Dishes; Gravy Dishes (Curries); Dal (Legume Stews); Rice Dishes; Rotli (Indian Flatbreads); Desserts; Drinks; Chutney and other Condiments; and finally Spice Blends. The directions for each recipe are clear, and most sections include helpful tips for working with ingredients common to each section. For example, in the dessert section, the author includes a section on cooking with mangoes.
There are only two minor cons that keep this from being the perfect cookbook for some readers. Those who are gluten intolerant will be disappointed that the bread section does not include any gluten-free recipe options. The author acknowledges such options do exist in traditional Indian cuisine. However, as the author notes, he chose not to include these because he lacks experience in making them. For me, this admission by the author is another reason for purchasing this cookbook, because it indicates that these are all recipes that the author has tested and made for his family and friends. This impression is reinforced by the last section in this book, “Recipe Testers and Their Favorite Recipes,” in which those friends and family members who acted as taste testers spoke about their favorite recipes in the book. The second con is that nutritional information is not included with each recipe; this was surprising given the book’s emphasis on healthy eating. Still these two minor “cons” do not suffice to detract from what is otherwise a truly remarkable cookbook and healthy eating resource and one which I plan to buy.
I would like to thank Net Galley, the publisher, and the author for an advance copy of this cookbook in exchange for a fair and honest review.
October 11, 2023
This book keeps on giving! I have done 5-6 recipes so far. All have been delicious and pretty simple.
My family especially enjoyed the Chana Masala and the Coconut Basmati Brown Rice. Last night I made a yummy vegan pasta that was creamy but not dairy. Blended cooked vegetables of potato, carrot, roasted red peppers with cashews were the basis for a wonderful sauce.
My family especially enjoyed the Chana Masala and the Coconut Basmati Brown Rice. Last night I made a yummy vegan pasta that was creamy but not dairy. Blended cooked vegetables of potato, carrot, roasted red peppers with cashews were the basis for a wonderful sauce.
March 31, 2022
Plant- Based India
I was lucky enough to get to view and borrow an Advanced Readers Copy of Plant-Based India from Netgalley for a couple months in return for an honest review.
First off, this is a stunning book of brightly colored pictures of spices and foods that help peak your interest and curiosity into Indian cuisine. Moving past the gorgeous pictures, you start to learn about why he has written this book plant-based as well as details on the foods you will be exploring with these recipes and what those foods can offer your body. This is an informative part of the book but is quick and helps you appreciate where the author is coming from.
Next up and one of my fave parts of this book is the “Indian Pantry” which takes you through all the spices, herbs, flowers, grains, and beans that you may or may not be familiar with but even if you are familiar with them this section can teach you a lot. Listing their names, forms, flavor profiles (my fave section and indispensable in my opinion. It also gives info on how certain grains and legumes differ from your more ‘common’ forms. Such a MUST when cooking with flavors or combinations you're not familiar with.), and detailed descriptions of origin, what it does for the recipes, swap outs, etc. There is only benefit and learning from a section like this! You can take that info with you into your cooking elsewhere.
For those avoiding onions, garlic, etc there is a brief section in the INTRODUCTION discussing some simple swaps as well as where and what types of recipes to look for to avoid dishes that are allium heavy.
Then we start hitting recipe sections… Starters, Snacks, Soups & Salads, Veg Dishes, Gravy Dishes, Legume Dishes, Rice Dishes, Indian Flatbreads, Spice Blends, Desserts, Drinks, and Chutneys & Condiments. Each section has an intro and some also have some cooking tips. Don't skip those tips, some are really helpful. So if you are looking for an authentic Indian cuisine cookbook that hits on alot of the main staples, and gives you a good variety of recipes, give this one a try.
I tried to make at least one recipe from every section before making this review. I find there's no better way to review a cookbook than test its recipes the way they are written. Just reading over a cookbook gives you an idea but using a cookbook gives you the knowledge within.
When you make it to the recipes and start looking over them, if you have not noticed before, you're going to start learning some translations of what the recipes mean, some of their ingredients, and also some of their origins. Such as “aloo”, meaning “potato” and which parts of India certain dishes are from. I really appreciate that in cookbooks. There are so many different areas of cuisine in India that I think this is very informative in helping you find regions that you may find flavor combinations that you like most.
Next up cooking a new type of cuisine can be overwhelming and I think at times looking at this book and all the recipes I needed to make for other recipes did overwhelm me. Such as the first recipe, Roasted Aloo Chat, which listed 4 other recipes as “ingredients”. The dish looked amazing, but I have yet to make it because it’s time consuming. So, recipes like that almost fall off my radar unless I am making one of the “ingredient recipes” for a different dish. Then I may come back and revisit such recipes.
I think this is where some “quick make ahead fresh” options to serve with your meal would help. Or even just more tips on what can be made ahead like Rotli dough. I think that makes it more accessible for the everyday busy cook. This is mentioned on some of the condiments such as the Tomato Onion Masala which can be premade and stored. Sidenote, speaking of Rotli, even with the thorough instructions for a recipe that I feel is pretty easy, I’m not sure what step13 “move the skillet aside and replace with a kitchen grate” means. What is a “Kitchen Grate”?
When exploring a new cuisine or just recipes that you aren't familiar with, it's nice to have pairing options. This book does give you those for a lot of the recipes but not all. Some things are as simple as pairing with rolls, flatbread, rice, and/or dal. Others give you recipes from throughout the book to pair. Which is a nice touch. I like this feature but I feel like I needed some more info when it came to pairing, especially on the recipes that didn't say much about what to pair them with or add in another teaching moment of why they are served together or what flavors or textures go well together for people new to this cuisine.
Some recipes also give you options of pairing outside of this book's recipes. Like the Garam Masala Dressing that says it can also be served in place of mayo on wraps and sandwiches.
I wish this cookbook, after speaking of all the nutritional benefits of eating plant-based recipes, would have nutritional info showing the reader what benefits are gained from the plant-based recipes. It is mentioned in the introduction table and on some of the recipe descriptions for curtain ingredients but it doesn't show facts for the entirety of any recipe.
With ease of use, the ARC didn't have an index but a place for an index was listed. I hope it gives a list of recipes for the recipes used as ingredients. This way you know if you want to make extra or you know what you can use the remainder in. So like the Tomato Onion Masala would have Chhole, Shahi Gobi, Rajma, & Matter Tofu, etc listed with it.
Side Note, the one recipe I made from the Gravy Dish section was a recipe that didn't have extra recipes involved except for some spice blends, Pav Bhaji. It was tasty but not one of my favorites and it also didn't turn out as pictured. Not sure why.
We did try many recipes and are continuing to try more recipes from this book. Right now I have mixed thoughts about them. I have really liked a few and we have not liked a few. It has been hit and miss with us. There will be photo reviews on my Food instagram account: Chasity.Elaine55, my Book instagram account: sbwonderlandandoz_reads, and when amazon will allow me to leave a review it will contain pictures of the recipes as well. Also check out my review at Goodreads also @sbwonderlandoz_reads, linked on here on instagram.
Some of my fave recipes so far: Oat Kheer, Mango Lassi, Gobi Paratha, Tofu Tikka.
I was lucky enough to get to view and borrow an Advanced Readers Copy of Plant-Based India from Netgalley for a couple months in return for an honest review.
First off, this is a stunning book of brightly colored pictures of spices and foods that help peak your interest and curiosity into Indian cuisine. Moving past the gorgeous pictures, you start to learn about why he has written this book plant-based as well as details on the foods you will be exploring with these recipes and what those foods can offer your body. This is an informative part of the book but is quick and helps you appreciate where the author is coming from.
Next up and one of my fave parts of this book is the “Indian Pantry” which takes you through all the spices, herbs, flowers, grains, and beans that you may or may not be familiar with but even if you are familiar with them this section can teach you a lot. Listing their names, forms, flavor profiles (my fave section and indispensable in my opinion. It also gives info on how certain grains and legumes differ from your more ‘common’ forms. Such a MUST when cooking with flavors or combinations you're not familiar with.), and detailed descriptions of origin, what it does for the recipes, swap outs, etc. There is only benefit and learning from a section like this! You can take that info with you into your cooking elsewhere.
For those avoiding onions, garlic, etc there is a brief section in the INTRODUCTION discussing some simple swaps as well as where and what types of recipes to look for to avoid dishes that are allium heavy.
Then we start hitting recipe sections… Starters, Snacks, Soups & Salads, Veg Dishes, Gravy Dishes, Legume Dishes, Rice Dishes, Indian Flatbreads, Spice Blends, Desserts, Drinks, and Chutneys & Condiments. Each section has an intro and some also have some cooking tips. Don't skip those tips, some are really helpful. So if you are looking for an authentic Indian cuisine cookbook that hits on alot of the main staples, and gives you a good variety of recipes, give this one a try.
I tried to make at least one recipe from every section before making this review. I find there's no better way to review a cookbook than test its recipes the way they are written. Just reading over a cookbook gives you an idea but using a cookbook gives you the knowledge within.
When you make it to the recipes and start looking over them, if you have not noticed before, you're going to start learning some translations of what the recipes mean, some of their ingredients, and also some of their origins. Such as “aloo”, meaning “potato” and which parts of India certain dishes are from. I really appreciate that in cookbooks. There are so many different areas of cuisine in India that I think this is very informative in helping you find regions that you may find flavor combinations that you like most.
Next up cooking a new type of cuisine can be overwhelming and I think at times looking at this book and all the recipes I needed to make for other recipes did overwhelm me. Such as the first recipe, Roasted Aloo Chat, which listed 4 other recipes as “ingredients”. The dish looked amazing, but I have yet to make it because it’s time consuming. So, recipes like that almost fall off my radar unless I am making one of the “ingredient recipes” for a different dish. Then I may come back and revisit such recipes.
I think this is where some “quick make ahead fresh” options to serve with your meal would help. Or even just more tips on what can be made ahead like Rotli dough. I think that makes it more accessible for the everyday busy cook. This is mentioned on some of the condiments such as the Tomato Onion Masala which can be premade and stored. Sidenote, speaking of Rotli, even with the thorough instructions for a recipe that I feel is pretty easy, I’m not sure what step13 “move the skillet aside and replace with a kitchen grate” means. What is a “Kitchen Grate”?
When exploring a new cuisine or just recipes that you aren't familiar with, it's nice to have pairing options. This book does give you those for a lot of the recipes but not all. Some things are as simple as pairing with rolls, flatbread, rice, and/or dal. Others give you recipes from throughout the book to pair. Which is a nice touch. I like this feature but I feel like I needed some more info when it came to pairing, especially on the recipes that didn't say much about what to pair them with or add in another teaching moment of why they are served together or what flavors or textures go well together for people new to this cuisine.
Some recipes also give you options of pairing outside of this book's recipes. Like the Garam Masala Dressing that says it can also be served in place of mayo on wraps and sandwiches.
I wish this cookbook, after speaking of all the nutritional benefits of eating plant-based recipes, would have nutritional info showing the reader what benefits are gained from the plant-based recipes. It is mentioned in the introduction table and on some of the recipe descriptions for curtain ingredients but it doesn't show facts for the entirety of any recipe.
With ease of use, the ARC didn't have an index but a place for an index was listed. I hope it gives a list of recipes for the recipes used as ingredients. This way you know if you want to make extra or you know what you can use the remainder in. So like the Tomato Onion Masala would have Chhole, Shahi Gobi, Rajma, & Matter Tofu, etc listed with it.
Side Note, the one recipe I made from the Gravy Dish section was a recipe that didn't have extra recipes involved except for some spice blends, Pav Bhaji. It was tasty but not one of my favorites and it also didn't turn out as pictured. Not sure why.
We did try many recipes and are continuing to try more recipes from this book. Right now I have mixed thoughts about them. I have really liked a few and we have not liked a few. It has been hit and miss with us. There will be photo reviews on my Food instagram account: Chasity.Elaine55, my Book instagram account: sbwonderlandandoz_reads, and when amazon will allow me to leave a review it will contain pictures of the recipes as well. Also check out my review at Goodreads also @sbwonderlandoz_reads, linked on here on instagram.
Some of my fave recipes so far: Oat Kheer, Mango Lassi, Gobi Paratha, Tofu Tikka.
July 25, 2022
This is a great book for anyone who loves Indian food, vegan or not. The cuisine lends itself naturally to plant based dishes, so these recipes felt authentic and not forced. Lots of variety covering so many familiar favorites but also some new ones I can’t wait to try. Plus there is a photo for every recipe, which makes it a winner for me. I particularly liked the introduction focusing on nutrition, ingredients and spices and their uses. Definitely recommend this.
August 10, 2022
Super excited to try cooking some of these! The book is very thoughtfully written and provides lots of background, relevant stories, and helpful tips and variations. Tons of information and the photos are truly gorgeous.
May 29, 2023
I enjoyed trying out several new to me recipes from this book.
October 17, 2024
A beautiful cook book with fabulous vegan recipes. I borrowed this from the library, but it is so good I am going to buy my own copy.
July 26, 2022
Thanks to NetGalley and The Experiment publishers for sending this book for review consideration, but all opinions are my own.
Plant-Based India is a new cookbook by Internist and nutritional medicine practitioner Dr. Sheil Shukla. He takes the concept of a vegan Indian cookbook and puts a new spin on it by focusing on his Gujarāti culinary heritage and marrying that with his passion for nutritional medicine. Vegan Indian cooking is not new to me, so I liked this take on the theme. Shukla’s parents immigrated to the US in the 1970s, and he was raised in Wisconsin. His mother and grandmother were key influences in his experience of food, cooking mostly Gujarāti food. As often happens, he drifted away from this as a young adult living on his own (kind of like I drifted towards more diverse foods as a young adult!), but eventually came back around to his cooking roots. Cooking and nutrition became twin passions, and, interestingly, a form of artistic expression. Choosing to go vegan in 2015, this has become key to his culinary life.
“I strongly believe that food, nutrition, and medicine are deeply connected and that even deeper are aspects of culture, socioeconomics, weight stigma, and even politics. How can we find a cuisine that balances all of these? I don't know if we ever will, since each component has its own complexities and challenges. But I do know that, if we recognize food as being so much more than what goes on our plates, we will be a step closer to achieving this balance…I believe it’s important to put thought and intention into the food that nourishes us.”
Honestly: an Internist, a chef, a self-taught nutritional doctor, and a cookbook author. I’m not sure how he does it. Maybe it’s all the nutritional food he eats that gives him superpowers!
Shukla lays out some basic principles of his food philosophy: Eat seasonally; don’t be ultra restrictive (he uses some oils and sugar when it enhances the dish, for example); try for more plant-based eating; and use your food as medicine.
I learned that a Gujarāti meal usually consists of a shāk (vegetable dish), a dāl (legume dish), rotli (flatbread) and bhāt (rice). I decided to make this the basis of my meal. However, in the end, I altered it a bit. I was slightly over-ambitious and ran out of time to make my own rotli. Also, I really wanted to try out some condiments, so I made two chutneys and a rāitā. I spent one day shopping, and one day cooking. Then, my spouse and I sat down to taste test everything.
The cookbook spans cooking traditions from different regions of India, but I focused on sampling the primarily Gujarāti recipes.
Shopping:
I had almost everything I needed to make the dishes. I love that there’s a handy section on the Indian pantry in the book. Even though I’m pretty familiar with Indian ingredients and spices, I used it for a couple of new items. There were two ingredients that I had never heard of before, and I love that! They were 1) kokum, a tart dried fruit that adds acidity (used here in the Gujarati dal), and 2) āmchur, a dried green mango powder with a fruity, tart profile. It smelled wonderful! I headed to my local Indian grocery and they had both.
Also, I love that sulfurous black salt is used in two of the recipes I made. I bought it for a vegan tofu scramble a while back, and had to buy about half a cup. It will last me for the rest of my life. I was able to use up a whole teaspoon of it between the two recipes in Plant-Based India. Huzzah!
Cooking:
Shāk (Vegetable Dishes): Flāvār Vatānā Nu Shāk (roasted cauliflower and peas)
Shāk is the Gujarāti term for an everyday stir-fried veggie dish. The author notes he grew up eating this dish frequently. The roasted cauliflower came out beautifully charred. Stir-fried in just a bit of oil, with water to keep it from sticking, I added the peas and spices. I couldn’t find fresh curry leaves, so I used dried. This was an easy dish to make, and not overly spiced. I love veggies, so this was just perfect for me.
Dāl (legume stews): Gujarāti Dāl
I’ve made a lot of dāl, and I do love it. This one is neat: on the surface, it seems like any other dāl, but it had some differences and this came through subtly in the flavour profile. It’s made with toor dāl (pigeon peas) cooked in my trusty Instant Pot then mixed into the spices and tomato, and simmered down to a desired consistency. I was interested to see the addition of cinnamon sticks, star anise, and a bit of cane sugar. This was also where I used the kokum. These additions added an impressive complexity. Was there a hint of cinnamon sweetness layered with the acidity from the kokum? I think so! Yum!
Bhāt (rice): Mint Pea Rice
I don’t think I’ve made “green rice” before, and it was so easy. I Instant Potted (new verb!) the basmati rice, then added it to blended mint and spinach, then added spices and peas. It looked so pretty. My daughter tasted it and said that it tasted like tea-flavoured rice. She really loves mint tea, so that’s how she experienced it! It was very mild, and I added a bit more lime juice and salt than called for. That said, it was a visual stunner, and worked well as a more neutral flavour to complement the other dishes. It's a great substitute for regular rice, because its mild flavours didn’t compete with the other dishes, but it added healthfulness because of all the veg and spice.
Chutney and other Condiments:
I made a point of choosing a few of these. More and more I’m convinced that the condiments and sauces from a cookbook are often the stunners of the meal and are keeper recipes. It totally helps to have a high speed blender for the chutneys: they blend up easily and are a cinch to make.
Mint Cilantro Chutney: Packed with green goodness from mint and cilantro, with raw cashews (the workhorse of the vegan Indian kitchen), this was so easy to make! I also got to use āmchur powder for the first time and use up some of my black salt.
Date Chutney: Okay, I was pretty dubious about this recipe, as it seems dessert-ish. But it was so simple (black salt again!) and so delicious. The recipe doubled beautifully.
And finally…a Rāitā. A must for me with an Indian meal. I made Beet-Carrot Rāitā. Adding the tempered mustard seeds and curry leaves to the cool plant-based yogurt seemed wrong at the time, but all worked out. I really needed to trust the recipe on this one, and I’m glad I did. And it looks stunning when presented at the table!
The Cooking and Dining Experience:
Cooking these recipes was reasonably straightforward and fun. It helped that I already had most of the ingredients. If you are new to Indian cuisine, spending some time upfront to make a good list of ingredients and visiting an Indian grocery would be best, though in an urban centre probably most big grocery stores would stock most ingredients. I’m not going to lie, I had my doubts about some of the recipes as I cooked and tasted. The mains were subtly spiced (except for the dāl!), and the chutneys on their own seemed underwhelming.
But I was so wrong! We sat down to eat, and when we started playing with the mains, chutneys and rāitā together on the plate, the meal became an elevated experience. My spouse loved the play of flavours together, and ate two full plates of food. We both raved about the condiments: The main dishes were tasty and substantial, but the chutneys and rāitā made the meal more than the sum of its parts. My growing conviction that the side dishes, condiments and sauces often make the meals superb was so evident here! In the end, my spouse leaned back from his cleaned plate and announced, “Well, I’d pay for that meal in a restaurant any day!”
As to the health benefits of this Gujarāti cuisine? I love food that is tasty and satisfying, but makes you feel healthier for having eaten it. That’s how I felt after this meal. In the end, I appreciated Plant-Based India for marrying healthy eating and the wonderful flavours of Indian cuisine. There are several other recipes I plan to try out from the book. Shulka ends by noting:
“There’s no one-size-fits-all plan when it comes to nutrition and wellness, but I hope this book will get you started or allow you to continue along your own path to being the best, healthiest version of yourself.”
Plant-Based India is a new cookbook by Internist and nutritional medicine practitioner Dr. Sheil Shukla. He takes the concept of a vegan Indian cookbook and puts a new spin on it by focusing on his Gujarāti culinary heritage and marrying that with his passion for nutritional medicine. Vegan Indian cooking is not new to me, so I liked this take on the theme. Shukla’s parents immigrated to the US in the 1970s, and he was raised in Wisconsin. His mother and grandmother were key influences in his experience of food, cooking mostly Gujarāti food. As often happens, he drifted away from this as a young adult living on his own (kind of like I drifted towards more diverse foods as a young adult!), but eventually came back around to his cooking roots. Cooking and nutrition became twin passions, and, interestingly, a form of artistic expression. Choosing to go vegan in 2015, this has become key to his culinary life.
“I strongly believe that food, nutrition, and medicine are deeply connected and that even deeper are aspects of culture, socioeconomics, weight stigma, and even politics. How can we find a cuisine that balances all of these? I don't know if we ever will, since each component has its own complexities and challenges. But I do know that, if we recognize food as being so much more than what goes on our plates, we will be a step closer to achieving this balance…I believe it’s important to put thought and intention into the food that nourishes us.”
Honestly: an Internist, a chef, a self-taught nutritional doctor, and a cookbook author. I’m not sure how he does it. Maybe it’s all the nutritional food he eats that gives him superpowers!
Shukla lays out some basic principles of his food philosophy: Eat seasonally; don’t be ultra restrictive (he uses some oils and sugar when it enhances the dish, for example); try for more plant-based eating; and use your food as medicine.
I learned that a Gujarāti meal usually consists of a shāk (vegetable dish), a dāl (legume dish), rotli (flatbread) and bhāt (rice). I decided to make this the basis of my meal. However, in the end, I altered it a bit. I was slightly over-ambitious and ran out of time to make my own rotli. Also, I really wanted to try out some condiments, so I made two chutneys and a rāitā. I spent one day shopping, and one day cooking. Then, my spouse and I sat down to taste test everything.
The cookbook spans cooking traditions from different regions of India, but I focused on sampling the primarily Gujarāti recipes.
Shopping:
I had almost everything I needed to make the dishes. I love that there’s a handy section on the Indian pantry in the book. Even though I’m pretty familiar with Indian ingredients and spices, I used it for a couple of new items. There were two ingredients that I had never heard of before, and I love that! They were 1) kokum, a tart dried fruit that adds acidity (used here in the Gujarati dal), and 2) āmchur, a dried green mango powder with a fruity, tart profile. It smelled wonderful! I headed to my local Indian grocery and they had both.
Also, I love that sulfurous black salt is used in two of the recipes I made. I bought it for a vegan tofu scramble a while back, and had to buy about half a cup. It will last me for the rest of my life. I was able to use up a whole teaspoon of it between the two recipes in Plant-Based India. Huzzah!
Cooking:
Shāk (Vegetable Dishes): Flāvār Vatānā Nu Shāk (roasted cauliflower and peas)
Shāk is the Gujarāti term for an everyday stir-fried veggie dish. The author notes he grew up eating this dish frequently. The roasted cauliflower came out beautifully charred. Stir-fried in just a bit of oil, with water to keep it from sticking, I added the peas and spices. I couldn’t find fresh curry leaves, so I used dried. This was an easy dish to make, and not overly spiced. I love veggies, so this was just perfect for me.
Dāl (legume stews): Gujarāti Dāl
I’ve made a lot of dāl, and I do love it. This one is neat: on the surface, it seems like any other dāl, but it had some differences and this came through subtly in the flavour profile. It’s made with toor dāl (pigeon peas) cooked in my trusty Instant Pot then mixed into the spices and tomato, and simmered down to a desired consistency. I was interested to see the addition of cinnamon sticks, star anise, and a bit of cane sugar. This was also where I used the kokum. These additions added an impressive complexity. Was there a hint of cinnamon sweetness layered with the acidity from the kokum? I think so! Yum!
Bhāt (rice): Mint Pea Rice
I don’t think I’ve made “green rice” before, and it was so easy. I Instant Potted (new verb!) the basmati rice, then added it to blended mint and spinach, then added spices and peas. It looked so pretty. My daughter tasted it and said that it tasted like tea-flavoured rice. She really loves mint tea, so that’s how she experienced it! It was very mild, and I added a bit more lime juice and salt than called for. That said, it was a visual stunner, and worked well as a more neutral flavour to complement the other dishes. It's a great substitute for regular rice, because its mild flavours didn’t compete with the other dishes, but it added healthfulness because of all the veg and spice.
Chutney and other Condiments:
I made a point of choosing a few of these. More and more I’m convinced that the condiments and sauces from a cookbook are often the stunners of the meal and are keeper recipes. It totally helps to have a high speed blender for the chutneys: they blend up easily and are a cinch to make.
Mint Cilantro Chutney: Packed with green goodness from mint and cilantro, with raw cashews (the workhorse of the vegan Indian kitchen), this was so easy to make! I also got to use āmchur powder for the first time and use up some of my black salt.
Date Chutney: Okay, I was pretty dubious about this recipe, as it seems dessert-ish. But it was so simple (black salt again!) and so delicious. The recipe doubled beautifully.
And finally…a Rāitā. A must for me with an Indian meal. I made Beet-Carrot Rāitā. Adding the tempered mustard seeds and curry leaves to the cool plant-based yogurt seemed wrong at the time, but all worked out. I really needed to trust the recipe on this one, and I’m glad I did. And it looks stunning when presented at the table!
The Cooking and Dining Experience:
Cooking these recipes was reasonably straightforward and fun. It helped that I already had most of the ingredients. If you are new to Indian cuisine, spending some time upfront to make a good list of ingredients and visiting an Indian grocery would be best, though in an urban centre probably most big grocery stores would stock most ingredients. I’m not going to lie, I had my doubts about some of the recipes as I cooked and tasted. The mains were subtly spiced (except for the dāl!), and the chutneys on their own seemed underwhelming.
But I was so wrong! We sat down to eat, and when we started playing with the mains, chutneys and rāitā together on the plate, the meal became an elevated experience. My spouse loved the play of flavours together, and ate two full plates of food. We both raved about the condiments: The main dishes were tasty and substantial, but the chutneys and rāitā made the meal more than the sum of its parts. My growing conviction that the side dishes, condiments and sauces often make the meals superb was so evident here! In the end, my spouse leaned back from his cleaned plate and announced, “Well, I’d pay for that meal in a restaurant any day!”
As to the health benefits of this Gujarāti cuisine? I love food that is tasty and satisfying, but makes you feel healthier for having eaten it. That’s how I felt after this meal. In the end, I appreciated Plant-Based India for marrying healthy eating and the wonderful flavours of Indian cuisine. There are several other recipes I plan to try out from the book. Shulka ends by noting:
“There’s no one-size-fits-all plan when it comes to nutrition and wellness, but I hope this book will get you started or allow you to continue along your own path to being the best, healthiest version of yourself.”
January 4, 2022
Originally posted on my blog: Nonstop Reader.
Plant-Based India is an impressively comprehensive, beautifully curated collection of plant based Indian recipes by Dr. Sheil Shukla. Due out 7th June 2022 from The Experiment, it's 256 pages and will be available in hardcover and ebook formats.
This is a warmly written, inviting, and gorgeously photographed cookbook with dairy free (vegan friendly) recipes. There is a great deal of additional information included throughout the book with tips on the chemically active ingredients and nutritional value of spices, and other items used in the recipes. I found these tables interesting and very useful.
The recipes are grouped thematically: Starters and Lighter Meals; Snacks and Sides, Soups and Salads, Vegetable Dishes, Gravy Dishes - Curries, Dal - Legume Stews, Rice Dishes, Rotli - Flatbreads, Desserts, Drinks, Chutneys and other Condiments, and Spice Blends. Each recipe contains an introduction/description, yields and prep times. Ingredients are listed bullet style in a sidebar and ingredient measurements are given in American standard units with metric in parentheses (yay!), followed by step-by-step preparation instructions. Every recipe is accompanied by a full color photo. Serving suggestions are appropriate and appetizingly styled. The nutritional information is somewhat surprisingly not included for these dishes.
The photography throughout is superlative, truly standout. The recipes are varied and from a wide number of geographical regions which are helpfully specified in each recipe as well as the chapter introduction pages.
Five stars. This is a wonderfully useful cookbook.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Plant-Based India is an impressively comprehensive, beautifully curated collection of plant based Indian recipes by Dr. Sheil Shukla. Due out 7th June 2022 from The Experiment, it's 256 pages and will be available in hardcover and ebook formats.
This is a warmly written, inviting, and gorgeously photographed cookbook with dairy free (vegan friendly) recipes. There is a great deal of additional information included throughout the book with tips on the chemically active ingredients and nutritional value of spices, and other items used in the recipes. I found these tables interesting and very useful.
The recipes are grouped thematically: Starters and Lighter Meals; Snacks and Sides, Soups and Salads, Vegetable Dishes, Gravy Dishes - Curries, Dal - Legume Stews, Rice Dishes, Rotli - Flatbreads, Desserts, Drinks, Chutneys and other Condiments, and Spice Blends. Each recipe contains an introduction/description, yields and prep times. Ingredients are listed bullet style in a sidebar and ingredient measurements are given in American standard units with metric in parentheses (yay!), followed by step-by-step preparation instructions. Every recipe is accompanied by a full color photo. Serving suggestions are appropriate and appetizingly styled. The nutritional information is somewhat surprisingly not included for these dishes.
The photography throughout is superlative, truly standout. The recipes are varied and from a wide number of geographical regions which are helpfully specified in each recipe as well as the chapter introduction pages.
Five stars. This is a wonderfully useful cookbook.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
December 28, 2021
This is an absolutely gorgeous book with so many beautiful recipes it's hard to know where to start when planning your next Indian meal.
Written by an Indian-American internal medicine physician, the recipes presented are rooted in the native Gujarati foods of his youth, adapted from more traditional versions to focus on a balance between vibrant and locally available plant-based ingredients, healthy preparation techniques, flavor and nutrition. The author also provides a handy nutrition chart which cross references important nutrients (eg protein and the major vitamins) with the recipes providing them.
The book is nicely laid out in sections including: Starters and Light Meals, Snacks, Soups and Salads, Vegetable dishes, Gravy (curry) dishes, Dal (legumes), Rice dishes, Indian flatbreads, Desserts, Drinks, Chutneys and Spice blends. Recipes, as well as section headings, are beautifully illustrated with mouth-watering full-page color photos and brightly engaging drawings.
Recipe Ingredients are straightforward, with dishes featuring tofu, nuts, chickpeas, kidney and other beans and legumes, a host of healthy vegetables including cauliflower, squash, and staples such as rice and yogurt. Along with an assortment of Indian spices (a list of commonly required Indian species is provided) other ingredients fall into the category of what would typically be found in any well-stocked pantry (a pantry list is also provided).
Some of my favorites I can’t wait to try include:
-Cilantro peanut chutney
-Butternut squash and mushroom biryani
-Citrus, fennel and white bean salad
-Creamy chili pasta
-Chili, cauliflower and tofu
A great big thank you to NetGalley, the publisher and the author for ARC of this book. All thoughts presented are my own.
Written by an Indian-American internal medicine physician, the recipes presented are rooted in the native Gujarati foods of his youth, adapted from more traditional versions to focus on a balance between vibrant and locally available plant-based ingredients, healthy preparation techniques, flavor and nutrition. The author also provides a handy nutrition chart which cross references important nutrients (eg protein and the major vitamins) with the recipes providing them.
The book is nicely laid out in sections including: Starters and Light Meals, Snacks, Soups and Salads, Vegetable dishes, Gravy (curry) dishes, Dal (legumes), Rice dishes, Indian flatbreads, Desserts, Drinks, Chutneys and Spice blends. Recipes, as well as section headings, are beautifully illustrated with mouth-watering full-page color photos and brightly engaging drawings.
Recipe Ingredients are straightforward, with dishes featuring tofu, nuts, chickpeas, kidney and other beans and legumes, a host of healthy vegetables including cauliflower, squash, and staples such as rice and yogurt. Along with an assortment of Indian spices (a list of commonly required Indian species is provided) other ingredients fall into the category of what would typically be found in any well-stocked pantry (a pantry list is also provided).
Some of my favorites I can’t wait to try include:
-Cilantro peanut chutney
-Butternut squash and mushroom biryani
-Citrus, fennel and white bean salad
-Creamy chili pasta
-Chili, cauliflower and tofu
A great big thank you to NetGalley, the publisher and the author for ARC of this book. All thoughts presented are my own.
September 7, 2022
This is an excellent cookbook for the plant based or vegan cook who wants to try out some new and unique Indian recipes. Indian food can be tricky to make here is the states, particularly where I live. Not many grocery stores have the necessary ingredients. The author of this cookbook adapted traditional Indian recipes to not only be plant based, but also to be adaptable. Most of the more difficult to find ingredients are optional.
I have by no means made all of the dishes yet, but so far, our family favorite is the Roasted Bhinda. As our garden has produced a large amount of okra this year, we have been looking for new ways to cook it. This one was absolutely delicious! I look forward to trying out more of the recipes in the future.
The only thing I did not like is that, with the way it is written, you need to jump back and forth in the book a lot. First, there are a lot of spice mixes and sauces referenced in the main recipes. Recipes often have “(see page X)” next to an ingredient. If you do not have it already made, it requires jumping to that recipe to make it before you can continue with the main recipe. The author also often uses the Hindi names for ingredients, so I found myself often scrolling back to the intro where the Hindi is listed next to the English for reference. I’m sure as I continue making the recipes, I will get to know the terms, but in the beginning, it is a bit frustrating. Since I have the e-book, I have had to do a lot of scrolling around. Because of this, I recommend purchasing the paper version of this cookbook to make it easier to go back and forth.
Thank you to NetGalley, the author, and the publisher for providing me with an ARC in exchange for my honest review.
I have by no means made all of the dishes yet, but so far, our family favorite is the Roasted Bhinda. As our garden has produced a large amount of okra this year, we have been looking for new ways to cook it. This one was absolutely delicious! I look forward to trying out more of the recipes in the future.
The only thing I did not like is that, with the way it is written, you need to jump back and forth in the book a lot. First, there are a lot of spice mixes and sauces referenced in the main recipes. Recipes often have “(see page X)” next to an ingredient. If you do not have it already made, it requires jumping to that recipe to make it before you can continue with the main recipe. The author also often uses the Hindi names for ingredients, so I found myself often scrolling back to the intro where the Hindi is listed next to the English for reference. I’m sure as I continue making the recipes, I will get to know the terms, but in the beginning, it is a bit frustrating. Since I have the e-book, I have had to do a lot of scrolling around. Because of this, I recommend purchasing the paper version of this cookbook to make it easier to go back and forth.
Thank you to NetGalley, the author, and the publisher for providing me with an ARC in exchange for my honest review.
January 31, 2022
Plant Based India: Nourishing Recipes Rooted in Tradition is a gorgeous book to behold. I was readying an e galley, but I can't wait to hold the actual book in my hands. Cookbooks without photos are useless to me. I need to see the foods, have my mouth water as I look at the display, in order to be motivated to cook. This book will provide boundless opportunities to be inspired. The photos are breathtaking, and I enjoyed the hennaed hands to give an Indian vibe to the scenes.
The author, who is a physician, tells the story of how he came to regain his appreciation for the Indian cooking he grew up with in his home, and gives multiple reasons for choosing to go vegan. The author's reasons are rooted in both health reasons and ideas related to not making animals suffer and honoring all life. He gives other reasons, too, such as environmental.
The book is divided into easy to follow chapters and there is plentiful recipies for preparing the spice mixtures needed to flavor the dishes. Info is also given as to how to stock an Indian pantry, and the background of some of these key ingredients. This cookbook will be much appreciated by those who love traditional Indian cooking, and also by those who are hoping to add more plant-based meals to their diet, and may be looking for something out of the mainstream recipes to supplement with.
Thank you to the author, The Experiment publisher, and NetGalley for allowing me to read an ARC of this book in exchange for an honest review.
The author, who is a physician, tells the story of how he came to regain his appreciation for the Indian cooking he grew up with in his home, and gives multiple reasons for choosing to go vegan. The author's reasons are rooted in both health reasons and ideas related to not making animals suffer and honoring all life. He gives other reasons, too, such as environmental.
The book is divided into easy to follow chapters and there is plentiful recipies for preparing the spice mixtures needed to flavor the dishes. Info is also given as to how to stock an Indian pantry, and the background of some of these key ingredients. This cookbook will be much appreciated by those who love traditional Indian cooking, and also by those who are hoping to add more plant-based meals to their diet, and may be looking for something out of the mainstream recipes to supplement with.
Thank you to the author, The Experiment publisher, and NetGalley for allowing me to read an ARC of this book in exchange for an honest review.
March 14, 2022
Plant-Based India by Sheil Shukla is a wonderful addition to any recipe library. In addition to some great recipes I found the front sections on commonly used spices to be very helpful.
I have only tried two of the recipes so far and enjoyed them a lot. But I think what I am most excited about is finding so many combinations I can use in other recipes. Taking part of a recipe from here and substituting it into another recipe to give a different feel entirely.
I can usually find something worthwhile in any cookbook, so I come to these expecting to at the very least not be unhappy. This one, however, really triggered both my desire to make these dishes as offered but also my creativity to incorporate some of the basics from here into my other cooking. So often I find myself simply following a recipe and, even when the results are fantastic, there is not a sense of being anything more than a technician following directions. I'm fine with that most of the time but sometimes I want to be inspired to try something new. This book does that for me.
Whether you're vegan or just want to add more plant-based meals to your diet this book offers a lot of variety and flexibility. Highly recommend for anyone who likes to cook as well as eat.
Reviewed from a copy made available by the publisher via NetGalley.
I have only tried two of the recipes so far and enjoyed them a lot. But I think what I am most excited about is finding so many combinations I can use in other recipes. Taking part of a recipe from here and substituting it into another recipe to give a different feel entirely.
I can usually find something worthwhile in any cookbook, so I come to these expecting to at the very least not be unhappy. This one, however, really triggered both my desire to make these dishes as offered but also my creativity to incorporate some of the basics from here into my other cooking. So often I find myself simply following a recipe and, even when the results are fantastic, there is not a sense of being anything more than a technician following directions. I'm fine with that most of the time but sometimes I want to be inspired to try something new. This book does that for me.
Whether you're vegan or just want to add more plant-based meals to your diet this book offers a lot of variety and flexibility. Highly recommend for anyone who likes to cook as well as eat.
Reviewed from a copy made available by the publisher via NetGalley.
August 2, 2022
If you're interested in adding more unique plant-based dishes to your kitchen repertoire, Plant-Based India provides an excellent selection of vegan recipes for any level of cooking prowess. Some recipes will be familiar with a twist, and others present a different look at Indian cuisine. Others still are creations taking ingredients from the local produce stand and adding an Indian influence. The recipes are easy to follow and feature fruits and vegetables found in many kitchens. Indian spices used in the recipes can be found at most well-stocked supermarkets, and asafoetida, which is used to create an "oniony" flavor in the food, can be found at either a
My only qualm with the recipes is that a number rely on cashews to create a creamy consistency in the recipe. This makes the recipe an issue for those with a tree nut allergy. While Sheil Shukla suggests sunflower seeds or hemp hearts as a substitution, I found that using coconut gave me better results.
In all, this is a book that would be welcomed by either the novice or experienced home cook.
Highly Recommended: 4.5 stars
My only qualm with the recipes is that a number rely on cashews to create a creamy consistency in the recipe. This makes the recipe an issue for those with a tree nut allergy. While Sheil Shukla suggests sunflower seeds or hemp hearts as a substitution, I found that using coconut gave me better results.
In all, this is a book that would be welcomed by either the novice or experienced home cook.
Highly Recommended: 4.5 stars
December 31, 2022
Maybe 3.5 stars.
Preface: No, I haven't tried any of the recipes yet. More on that in a minute.
This is an absolutely gorgeous book full of a wide variety of Indian dishes that have been made vegan. I am sure that many of them are absolutely delicious. For that, this could get 5 stars.
Here's what brought down my rating.
Yes, the recipes are vegan. But many of them are very high in fat due to oil (and often deep frying). I am slowly transitioning to plant-based, whole foods with little to no oil. Some of the recipes can be adapted for that. Many cannot. And given how much oil is in some of them, they are far from healthy.
Most of the recipes are very labor intensive and often involve the use of one or more other recipes in this book. This makes the book very inaccessible for anyone who doesn't have time to spend hours in the kitchen. I do understand that Indian food, perhaps more than any other cuisine, focuses on layering flavors over many steps. However, I've got some Indian cookbooks that are much simpler that involve a lot fewer steps and work.
I will be trying a number of the recipes, but this isn't quite the marvelous find of a cookbook that I had hoped.
Preface: No, I haven't tried any of the recipes yet. More on that in a minute.
This is an absolutely gorgeous book full of a wide variety of Indian dishes that have been made vegan. I am sure that many of them are absolutely delicious. For that, this could get 5 stars.
Here's what brought down my rating.
Yes, the recipes are vegan. But many of them are very high in fat due to oil (and often deep frying). I am slowly transitioning to plant-based, whole foods with little to no oil. Some of the recipes can be adapted for that. Many cannot. And given how much oil is in some of them, they are far from healthy.
Most of the recipes are very labor intensive and often involve the use of one or more other recipes in this book. This makes the book very inaccessible for anyone who doesn't have time to spend hours in the kitchen. I do understand that Indian food, perhaps more than any other cuisine, focuses on layering flavors over many steps. However, I've got some Indian cookbooks that are much simpler that involve a lot fewer steps and work.
I will be trying a number of the recipes, but this isn't quite the marvelous find of a cookbook that I had hoped.
December 28, 2021
Wow. What a BEAUTIFUL cookbook. The photos are just stunning, and the recipes seem very accessible. Granted I live in a major metro area, but nothing in the ingredient list seems too hard to get.
We're actually planning on doing a vegan challenge the first 2 weeks of January, so this was fantastic timing with this cookbook. I was literally tempted to drop everything and make the Creamy Chili Pasta as I was reading the recipe. The fact that I didn't have a potato stopped me. Since it's plant based, this cookbook features tofu, non-dairy yogurt, nutritional yeast, etc, but there's a lot of vegetables! So many vegetables! Cauliflower, zucchini, corn, carrots, there's probably a ton of recipes with your favorite vegetable represented. The takes on traditional, non-plant based dishes seemed very creative and delicious! Can't wait to make a lot of these recipes next week, or really anytime.
If you've been looking for a vegan or plant-based cookbook and you like Indian food, this is the book for you!
Thank you to Net Galley and the author and publisher for sharing an ARC with me!
We're actually planning on doing a vegan challenge the first 2 weeks of January, so this was fantastic timing with this cookbook. I was literally tempted to drop everything and make the Creamy Chili Pasta as I was reading the recipe. The fact that I didn't have a potato stopped me. Since it's plant based, this cookbook features tofu, non-dairy yogurt, nutritional yeast, etc, but there's a lot of vegetables! So many vegetables! Cauliflower, zucchini, corn, carrots, there's probably a ton of recipes with your favorite vegetable represented. The takes on traditional, non-plant based dishes seemed very creative and delicious! Can't wait to make a lot of these recipes next week, or really anytime.
If you've been looking for a vegan or plant-based cookbook and you like Indian food, this is the book for you!
Thank you to Net Galley and the author and publisher for sharing an ARC with me!
December 18, 2021
Before the pandemic hit I spent quite bit of time in India. One of the things I enjoyed most was trying new foods with my Indian friends and colleagues. Most were “Veg” so we’d often find restaurants that would serve only vegetarian food and I liked having meatless meals now and then. They would often regal me with stories about how the spices and herbs used in Indian cooking are medicinal, not just for flavor. That makes cooking these foods even more intriguing. But over the past two years, I’ve really missed the authentic cooking, foods and stories.
While I won’t be traveling to India again any time soon, I will be enjoying some of my favorites with the help of this book. The author does a great job explaining and guiding you through the recipes. You’ll be making your own favorites before you know it.
While I won’t be traveling to India again any time soon, I will be enjoying some of my favorites with the help of this book. The author does a great job explaining and guiding you through the recipes. You’ll be making your own favorites before you know it.
January 28, 2022
As someone who has traveled to Southern India and a practicing vegetarian of many years, I was excited to receive this book. Plant-Based India is nothing short of amazing! I personally enjoyed the Dosa rolls and the Butternut Squash and Mushroom Biryani.
There are 100 vegan recipes for a variety of Indian dishes ranging from Rice to, naan, to Dal and palak. Dr. Sheil Shukla also includes dessert recipes that I am anxious to try! The photography and design of this book is beautiful and inspiring. Recipes are divided by light meals, snacks, soups/salads, gravy dishes, veggie dishes and of course roti, rice and flatbreads. There are even chapters on drinks and spices!
If you like Indian food, you have got to purchase #PlantbasedIndia
#TheExperiment #NetGalley
There are 100 vegan recipes for a variety of Indian dishes ranging from Rice to, naan, to Dal and palak. Dr. Sheil Shukla also includes dessert recipes that I am anxious to try! The photography and design of this book is beautiful and inspiring. Recipes are divided by light meals, snacks, soups/salads, gravy dishes, veggie dishes and of course roti, rice and flatbreads. There are even chapters on drinks and spices!
If you like Indian food, you have got to purchase #PlantbasedIndia
#TheExperiment #NetGalley
June 6, 2022
This is my new go to cookbook. The cookbook itself is beautiful and the author writes in a way that really invites you into his life. For those new to Indian cooking, he provides tips and an explanation on the various types of ingredients used in the recipes. If anyone is looking to incorporate more plant based recipes or to transform the Indian dishes that you love into plant based versions, then this book is for you. The author is a doctor of internal medicine and has a passion for using food as medicine. You can really feel that passion come alive throughout the book. I highly recommend.
Thank you NetGalley and the author for providing a free electronic copy of this book for my honest review. Am incredibly grateful.
Thank you NetGalley and the author for providing a free electronic copy of this book for my honest review. Am incredibly grateful.
August 4, 2022
I loved this book! I have been vegan for 50 years and as such I explore different ethnic vegan recipes.. This book is not only chock full of delicious recipes, which have been adapted for a vegan lifestyle, but is also filled with stories of the authors life related to indian cuisine. He goes into the various spices used with descriptions, and glorious photographs. This book is a feast for all the senses. The visuals are of each recipe, make your mouth water. The recipes are simple, authentic and enticing. Each recipe begins with an explanation of its origins and history. This is a definite keeper for my collection of vegan cookbooks of which I am very selective. Thank you for this opportunity to view this magnificent book.
January 25, 2022
Thank you to the Experiment publisher and NetGalley for the advanced electronic review copy of this amazing book! Oh my word! This book should come with a warning - extremely appetizing visuals ahead! I had to hold myself back from licking the screen! As I read this fantastic book, The descriptions were so vivid that I was able to smell the spices blooming on the skillet. Loved loved loved the book, the recipes, the photos of each recipe, all the explanations in the beginning of the book, and can’t wait till June (publishing) to put this gem on my shelf! I have time until then to make room on my shelves. Can’t recommend it enough!
January 31, 2022
It is clear that Dr Sheil Shukla is passionate about food and photography. His book is filled with gorgeous photographs of delicious looking food. He's also very passionate about the benefits of a plant-based diet. I imagine that if you are a seasoned Vegan many of his tips might not be new to you. However if you have more recently switched to a plant-based diet, there might be some very useful insights, as well as delicious recipes, to be found within this book's pages.
If you are a vegan who loves Indian food, or simply a lover of Indian food who wants to incorporate more plant-based dishes into your diet, this would be a great recipe book for anybody.
If you are a vegan who loves Indian food, or simply a lover of Indian food who wants to incorporate more plant-based dishes into your diet, this would be a great recipe book for anybody.
May 7, 2022
My family loves Indian food but I have been wanting to experiment more with vegetarian Indian dishes as the flavors and spices are ideal for vegetarian dishes. So I was excited to receive a digital copy of this book from NetGalley in exchange for an honest review.
Overall, it wasn’t as accessible as I had hoped. There are many ingredients that I don’t keep on hand and I have a LOT of Indian spices on hand. A lot are more labor intensive than I have time for as a busy mom of three as well. I probably wouldn’t reach for this book very often when there are easier resources out there. I did, however, bookmark several recipes that sound amazing and I’m excited to introduce them to my family. Also, the photography is beautiful.
Overall, it wasn’t as accessible as I had hoped. There are many ingredients that I don’t keep on hand and I have a LOT of Indian spices on hand. A lot are more labor intensive than I have time for as a busy mom of three as well. I probably wouldn’t reach for this book very often when there are easier resources out there. I did, however, bookmark several recipes that sound amazing and I’m excited to introduce them to my family. Also, the photography is beautiful.
May 10, 2022
What a beautiful book! The photographs and layout are food for the eyes and the recipes and ingredients are created with the aim of accessibility, even for those new to vegan cooking. Every recipe gives insight into the author’s family history, or the significance of the ingredients. I learned so much reading this book, which bolstered my confidence to cook more vegan recipes. I had followed the @plantbasedartist Instagram account and was thrilled to know there would be a cookbook. The author is an internal medicine physician and how he shares his knowledge of health through our food is wonderful.
With thanks to the publisher and NetGalley for the opportunity to review this eARC.
With thanks to the publisher and NetGalley for the opportunity to review this eARC.
February 3, 2022
Thank you to NetGalley and The Experiment for the advance e-ARC of PLANT-BASED INDIA.
I love Indian cuisine, and while I mostly get take-out, I have been wanting to cook more at home. I am also going more plant-based, so when I saw this book, I thought it was perfect for me. I appreciate the section on having an Indian Pantry, knowing staples to have on hand is always a good thing. The photographs throughout are beautiful and really highlight the food, and make me more excited to make and try them. I will be buying a physical copy of this one to keep on hand in my kitchen.
I love Indian cuisine, and while I mostly get take-out, I have been wanting to cook more at home. I am also going more plant-based, so when I saw this book, I thought it was perfect for me. I appreciate the section on having an Indian Pantry, knowing staples to have on hand is always a good thing. The photographs throughout are beautiful and really highlight the food, and make me more excited to make and try them. I will be buying a physical copy of this one to keep on hand in my kitchen.
February 8, 2022
The recipes in this book all sound ama,zing, it’s hard yo choose what to try first! Thank you NetGalley for giving me advanced access to the masterpiece.
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While I didn’t get to try all the recipes, I can confirm that this recipe book is amazing. The author/chef gives great details on the dish itself and how to make it. They also give the recipes for spices that are used all throughout the book. It’s easy to follow, fun to make, and so yummy! My favorite dishes are definitely the Mattar Tofu and Nan.
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While I didn’t get to try all the recipes, I can confirm that this recipe book is amazing. The author/chef gives great details on the dish itself and how to make it. They also give the recipes for spices that are used all throughout the book. It’s easy to follow, fun to make, and so yummy! My favorite dishes are definitely the Mattar Tofu and Nan.
April 23, 2022
I love Indian food but never make it because it seems far too complex. This beautifully illustrated book takes all of the guesswork and discomfort out of mastering a new cuisine with its well-crafted recipes. I love how it has an entire section devoted to just the spice blends that are so distinctive with this cuisine. An easy to follow recipe later and you have a homemade batch of spices perfect for giving your food that perfect flavor. Great cookbook!
I received an arc, but my opinions are all mine.
I received an arc, but my opinions are all mine.
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