Physician and food blogger Shukla skillfully upends traditionally dairy-rich Northern Indian cooking with this collection of plant-based dishes. Blending the cooking rituals of his family's native Gujarāt province with American tastes, he showcases everything from gravies (curries) and dals to roti (flatbreads) and mithāi (desserts), emphasizing good nutrition and satisfaction with each bite. Dābeli crostini and green-pea kachori toasts exemplify fusion cuisine, while more widely recognizable dishes like tikka and mattar feature tofu and nondairy yogurts or cashews in lieu of dairy. Bright, neatly styled photographs make dishes pop, providing a strong visual reference for nearly every plate. Aimed at the busy home cook, some recipes offer prep-time estimates that seem overly optimistic, given the inclusion of homemade chutneys or spice blends requiring advance preparation. Nonetheless, this book's vibrant photography and regional focus make this a standout, inviting cooks to covet strictly plant-centered Indian cuisine, refresh their spice cabinets, and fire up their stoves.

Striking photography is the leading hallmark of this first cookbook from a physician, artist, and plant-based-eating advocate Shukla. A combination of lovely food layouts and color-coordinated chapters guide readers into the pages. Before delving into the recipes, Shukla highlights the benefits of a vegan diet and includes a chart to help cooks obtain proper nutrients. An additional chart describing the Indian pantry with flavor profiles, names, and helpful photos will be handy when visiting Indian markets. Blending a variety of inspirations but firmly rooted in Indian cuisine, recipes are unique and delicious. Brief introductions present the many regions and styles of Indian cooking and also offer a personal narrative that details how Shukla developed the dishes. From chutneys to desserts, all types of Indian dishes are covered as he stresses both uncomplicated and flavorful recipes. VERDICT Whether readers are looking to introduce plant-based cooking or Indian cuisine into their life, this cookbook will not disappoint with its sensible and alluring design, its practical recipes, and Shukla's personal touch.--Sarah Tansley