Sheil Shukla is an American board-certified internal medicine specialist. He is also a recipe developer, food photographer, and cookbook author, who explores the use of plant-based nutrition as preventative clinical medicine. His first cookbook, Plant-Based India, was nominated for the 2023 James Beard Foundation Award.
Sheil Shukla | |
|---|---|
| Occupation | Internal medicine specialist and author |
| Education | DO, Chicago College of Osteopathic Medicine |
| Genre | plant-based nutrition |
| Notable works | Plant-Based India |
| Website | |
| sheilshukla | |
Early life and education
editShukla was born "just outside of Milwaukee, Wisconsin,"[1] to parents who had immigrated from Gujarat, India in the 1970s.[1] He graduated from Brookfield Academy in 2011.[2]
He grew up eating Gujatarti vegetarian dishes, and during college (where he studied molecular biology and the fine arts), he taught himself to cook, drawing upon dishes from his childhood. He also became interested in nutrition, and after becoming vegan in 2015,[1] he eventually "embraced plant based nutrition beyond veganism."[1][3] He started an Instagram account and blog called "plantbasedartist," and became a recipe developer and food photographer.[4] Shukla received his Doctor of Osteopathic Medicine from the Chicago College of Osteopathic Medicine in 2019.[5][6] He also earned a certificate in plant-based nutrition from Cornell University (online).[1]
Career
editShukla is currently an internal medicine specialist with Northwestern University's Northwestern Memorial Hospital.[5][6] The New York Times listed his first cookbook, Plant-Based India (2022), as one of the Best Cookbooks of 2022,[7] and the Food Network listed it as one of the “10 Best New Vegan Cookbooks” for 2023.[8] VegNews listed Plant-Based India as one of the "Top 100 Vegan Cookbooks of All Time" in 2024. [9]
It was also won the IVFF award in 2022,[10] and was nominated for the 2023 James Beard Foundation Award - Vegetable Focused Cooking.[11]
Book
edit- Shukla, Sheil (2022). Plant-Based India: Nourishing Recipes Rooted in Tradition. The Experiment. p. 256. ISBN 978-1615198535.[12][13][14]
References
edit- ^ a b c d e Shukla, Sheil (19 April 2020). "My Story". sheilshukla.com. Retrieved November 21, 2023.
- ^ "Dr. Sheil Shukla '11". Brookfield Academy. April 2023. Retrieved November 21, 2023.
- ^ Tilak, Sudha. "DIALOGUE: Dr. Sheil Shukla". Round Glass Living. Retrieved 2023-11-21.
- ^ Kierzek, Kristine (August 4, 2022). "'Plant-based India' author, a Brookfield grad, knows about quality diets. He's a doctor, too". Milwaukee Journal Sentinel. Retrieved November 21, 2023.
- ^ a b "Sheil Shukla DO". Doximity. Retrieved 2023-11-21.
- ^ a b "Sheil Shukla DO". Northwestern Memorial Hospital. Retrieved November 21, 2023.
- ^ "The Best Cookbooks of 2022". The New York Times. December 12, 2022. Retrieved November 20, 2023.
- ^ Khoury-Hanold, Layla (2023-01-03). "10 Best New Vegan Cookbooks". Food Network. Retrieved 2023-12-28.
- ^ Pointing, Charlotte (January 10, 2024). "The Top 100 Vegan Cookbooks of All Time". VegNews. Retrieved January 16, 2024.
- ^ "International Vegan Film Festival Cookbook Contest". The International Vegan Film Festival. 2022.
- ^ "James Beard Awards:Sheil Shukla". James Beard Foundation Award. Retrieved November 21, 2023.
- ^ Hautzinger, Daniel (September 2, 2022). "A Vegan Tikkā Recipe from a Chicagoland Doctor with an Indian Cookbook". WTTW. Retrieved November 21, 2023.
- ^ Yonan, Joe (October 23, 2022). "A potent marinade makes this tofu tikka taste as vibrant as it looks". The Washington Post. Retrieved November 21, 2023.
- ^ Puckett, Susan (September 14, 2022). "Cookbook review: Indian cooking for a healthy lifestyle". Atlanta Journal-Constitution. Retrieved November 21, 2023.
External links
edit
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