Kari (Reimagined Plant-Based Indian Recipes)
List Price:
$35.00
| Expected release date is Aug 18th 2026 |
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Product Details
Author:
Sheil Shukla
Format:
Hardcover
Pages:
224
Publisher:
DK (August 18, 2026)
Imprint:
DK
Release Date:
August 18, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9780593961711
ISBN-10:
0593961714
Weight:
20oz
Dimensions:
8" x 10"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T171953_155746889-20260405.xml
Folder:
RandomHouse
List Price:
$35.00
Country of Origin:
China
Pub Discount:
65
Case Pack:
10
As low as:
$26.95
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
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.
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.
