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Kari: Reimagined PlantBased Indian Recipes
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From The James Beard AwardNominated Author Of PlantBased India, A Cookbook That Celebrates The Quintessential Asian American FoodCurryWith 75 Reimagined PlantBased Recipesthe Word Curry, Derived From The Tamil Word Kari Has Come To Describe A Diverse Set Of Dishes From Several Asian CulturesFrom Indian To Thai To Japanese And Beyond. Kari Is Sheil ShuklaS Love Letter To This Iconic Food, With 75 PlantBased Recipes For Curries And Accompaniments That Make StoreBought Simmer Sauces An Afterthought.These Reimagined Recipes Are Informed By ShuklaS Gujarati Heritage And His Experience As A FirstGeneration Indian American. A SlowSimmered 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 YouVe 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.
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