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Sheil Shukla

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Books by Sheil Shukla

Kari

A culinary journey from India, through Asia, and to America, featuring creative curries, sauces, rice dishes, and more, from the author of James Beard Award–nominated Plant-Based India

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Tofu katsu makhani

This dish is a celebration of textures: crunchy tofu cutlet, creamy Makhani Sauce (page 30), and refreshingly crisp cabbage.