About the Book: Plant-Based India is a vibrant tribute to India’s rich plant-forward culinary heritage, featuring over 100 fully vegan recipes paired with beautiful photography. Rooted in family traditions, Dr. Sheil Shukla’s love for Gujarati cuisine began in the kitchen with his grandmother in Mumbai. During his medical training, he discovered the health benefits of plant-based eating, inspiring him to reimagine classic dishes in a completely vegan way. The book includes shak, dal, rotli, bhat, and more—timeless yet fresh recipes like Palak Tofu, vegan Naan, Navratan Rice, Dal Makhani, and Chocolate Chai Mousse, all celebrating wholesome, seasonal ingredients.