Plant-Based India: Nourishing Recipes Rooted in Tradition

"In this first cookbook from osteopath Sheil Shukla, vegan mains take glamorous center stage. Shukla, who describes himself as a food artist, did all of his own photography for the book, and these cinematically lit, larger-than-life images will have you eating with your eyes long before the dal hits the pan. Indian cuisine is plant-friendly to begin with; where it is not, it’s been veganized in these pages with enthusiasm and attention to detail: palak tofu, shahi gobi, butternut squash and mushroom biryani. What’s more, the dessert section will galvanize your relationship with nondairy milks."