A culinary journey from India, through Asia, and to America, featuring creative curries, sauces, rice dishes, and more, from the author of James Beard Award–nominated Plant-Based India. In Sheil Shukla’s first cookbook, Plant Based India, he presented the plant-based Indian recipes of his Gujarati heritage. In Kari, he explores what a “curry” actually is, with reimagined Indian dishes infused with flavors and techniques from Asia to America and beyond.
Kari’s plant-based recipes redefine Indian cuisine as we know it, with dishes that incorporate Thai, Korean, Japanese, and even Italian influences and use ingredients easily found in kitchens throughout the United States. The creative curries make storebought simmer sauces an afterthought. Each creative sauce is accompanied by two additional recipe variations to make the most of your time in the kitchen; make the Makhani Sauce, then use it in the Japanese-inspired Tofu Katsu Makhani, and save any leftover sauce to make Makhani Nachos.
The stews and grains range from classics like Fluffy Basmati Rice to unique dishes like French Lentils with Lemon and Rosemary Tadka. This book also features breads, drinks, and desserts to accompany the curries and create a complete meal. These are Indian recipes that you’ve never seen before, in this groundbreaking exploration of what it means to bring cultural traditions together through food.
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