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Sheil Shukla's Kari packs fresh take on Indian food
The new cookbook explores curry through 75 plant-based recipes inspired by Indian and other Asian cuisines.
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Malvika Choudhary - Thu, 06, Aug 2026
- 16:36 EDT
- 44
Cook Book/Sheil Shukla / sheilshukla.com
Indian American physician and cookbook author Sheil Shukla’s second cookbook, Kari: Reimagined Plant-Based Indian Recipes is set to release on Aug. 18.
The book’s title Kari represents the Tamil word for a quintessential Indian dish–curry, while the book features 75 plant-based recipes for curries and accompaniments inspired by Indian and global cuisines.
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In addition to developing the recipes, Shukla photographed, styled, and sourced the props for the cookbook, featuring handmade ceramics by Chicagoland artists.
The Chicago-based board-certified internal medicine physician announced the upcoming release while sharing images from an early cookbook celebration with friends and collaborators.
In an Instagram post, he described the event as a "dream-turned-reality early cookbook celebration with new and old Chicago food friends who inspire me endlessly."
The cookbook, published by DK/Penguin Random House, is currently available for pre-order and follows the success of Shukla's debut title, Plant-Based India, which was nominated for a 2023 James Beard Award in the Vegetable-Focused Cooking category and was named one of The New York Times' Best Cookbooks of 2022.
In another Instagram post, Shukla reflected on receiving the first printed copy of the book.
"Holding my first copy of Kari feels surreal," he wrote."When I wrote Plant-Based India, I never imagined it would lead me here. But over the years, your support has given me the opportunity to keep exploring the food, stories, and creative ideas that inspire me most. Kari is the result of that exploration."
He said the new cookbook features recipes including tofu katsu makhani, spring khichadi, and other dishes that reflect his evolving cooking style.
"Grounded in tradition, shaped by curiosity, and influenced by the cultures, communities, and experiences that have become part of my story."
Shukla said the cookbook is intended for readers who see food as a way to explore culture and creativity.
"This book is for anyone who loves food as a way of exploring culture, creativity, and connection. Whether you grew up with rotli and daal or are discovering these flavors for the first time, I hope these recipes find a place in your kitchen."
He also urged readers to pre-order the book, noting the importance of early sales.
"Preorders are incredibly important. They help determine how many copies bookstores carry, how much visibility a book receives, and ultimately how many people discover it."
Born near Milwaukee, Wisconsin, to parents who immigrated from Gujarat, India, Shukla grew up eating Gujarati vegetarian food before teaching himself to cook while studying molecular biology and fine arts in college.
Drawing on his Gujarati heritage and his experience as a first-generation Indian American, Shukla blends traditional Indian flavors with influences from across Asia.
He later earned his Doctor of Osteopathic Medicine degree from the Chicago College of Osteopathic Medicine and completed a certificate in plant-based nutrition through Cornell University.
Beyond his medical practice, Shukla is a recipe developer, food photographer, and creator of the Instagram platform @plantbasedartist, where he shares plant-based recipes with more than 90,000 followers. He lives in the Chicago suburbs with his wife, Rachel, and their three children.
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