“Great things never come from staying in your comfort zone” – Chef Romy Gill

Heavily inspired by Shammi Kapoor dancing around snow-capped mountains in Bollywood movies, India-born, England-based chef, author and broadcaster Romy Gill decided to embark on a journey of her own across the Himalayan Trail.

It was in April 2021, the COVID-19 pandemic was at its worst and every country had its own travel restrictions, but Gill was desperate to make the journey. It wasn't just the larger than life landscapes that mesmerised and inspired her, “The local people, their food, and culture everything captivated me. When you think Kashmir your mind immediately goes to the political unrest but there is so much more. I wanted to share my experience with the world.”

A broad and gripping guide to eating in the Himalayas, with her book Gill showcases over 80 recipes and their backstories. Some of my favourites from the book include: Kanaguchhi Yakhni (Morels in Spicy Yogurt Gravy); Bom Choonth Te Wangun (Quince with Aubergines); Gogji (Turnip Curry); Alu Bukara Korma (Lamb with Dried Plums or Prunes); Whole Fried Trout with Spicy Chips; Makai Tchot (Maize Flour Flatbread); Lavasa Masala Tchot (Flatbreads Stuffed with Split Pea Mash and Chutney); Thukpa (Noodle Soup); Tain Tain (Buckwheat Pancakes) with Walnut Chutney; and ofcours the momos and noodles!

Chef Romy Gill MBE is a British/Indian chef, food/travel writer and broadcaster based in the south-west of England. She was the owner and head chef at Romy’s Kitchen. In 2016 she was appointed an MBE in the Queen’s 90th Birthday Honours list.