{"product_id":"9780593961711","title":"Kari: Reimagined Plant-Based Indian Recipes","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eShukla, Sheil\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDK\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8\/18\/2026\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eFrom the James Beard Award–nominated author of \u003ci\u003ePlant-Based India\u003c\/i\u003e, a cookbook that celebrates the quintessential Asian American food—curry—with 75 reimagined plant-based recipes\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe word \u003ci\u003ecurry\u003c\/i\u003e, derived from the Tamil word \u003ci\u003ekari\u003c\/i\u003e has come to describe a diverse set of dishes from several Asian cultures—from Indian to Thai to Japanese and beyond. \u003ci\u003eKari\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003eThese 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.\u003cbr\u003e\u003cbr\u003eThese 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.","brand":"DK","offers":[{"title":"Default Title","offer_id":47189090926847,"sku":"9780593961711","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780593961711_s600x595.jpg?v=1779818772","url":"https:\/\/massivebookshop.com\/products\/9780593961711","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}