FUSION OF FLAVOURS

Having had a fascination with Kashmir since her childhood growing up in West Bengal, chef, food writer and TV cook Romy Gill wanted to discover more about the cuisine and culture of the region.

But it was only after travelling to locations such as Leh, the Andaman and Nicobar Islands and Himachal Pradesh – learning more about her homeland as she went – that she finally decided to travel to Kashmir. What she discovered is now the basis of her new cookbook, On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh.

Here, Romy – who became one of the UK’s few female Indian chefs to open her own restaurant when she launched Romy’s Kitchen in Bristol in 2013 and was made an MBE in 2016 – talks exclusively to about India’s different cuisines, how she got her love for