Kari

<b>From the James Beard Award–nominated author of <i>Plant-Based India</i>, a cookbook that celebrates the quintessential Asian American food—curry—with 75 reimagined plant-based recipes</b><br><br>The word <i>curry</i>, derived from the Tamil word <i>kari</i> has come to describe a diverse set of dishes from several Asian cultures—from Indian to Thai to Japanese and beyond. <i>Kari</i> 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.<br><br>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.<br><br>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.