Romy Gill is a British/Indian chef, food writer, author and broadcaster and a regular on Ready, Steady, Cook (she’s just been confirmed for the next series) and R4’s Food Programme. In 2016 she was appointed an MBE in the Queen’s 90th birthday honours list. Author of ZAIKA: Vegan recipes from India (one of the Observer’s 20 Best Food Books of 2019), she regularly appears on TV and contributes to national and international publications, including The New York Times. Romy was invited to speak at the Mad Symposium in 2018 and recently was invited to cook at the prestigious James Beard Foundation in New York.

Romy really takes her readers on a journey they’ve most likely not made before. In sharing her passion for the people, places and produce of Kashmir, Romy’s appetite for this lesser-known part of India – its ingredients, its recipes, its stories – becomes quite contagious. The lamb! The lotus root! All the savoury quince and saffron-infused dishes: this is a cuisine I certainly want to know more about.

Romy Gill is a British/Indian chef, food writer, author and broadcaster and a regular on Ready, Steady, Cook (she’s just been confirmed for the next series) and R4’s Food Programme. In 2016 she was appointed an MBE in the Queen’s 90th birthday honours list. Author of ZAIKA: Vegan recipes from India (one of the Observer’s 20 Best Food Books of 2019), she regularly appears on TV and contributes to national and international publications, including The New York Times. Romy was invited to speak at the Mad Symposium in 2018 and recently was invited to cook at the prestigious James Beard Foundation in New York.

Romy really takes her readers on a journey they’ve most likely not made before. In sharing her passion for the people, places and produce of Kashmir, Romy’s appetite for this lesser-known part of India – its ingredients, its recipes, its stories – becomes quite contagious. The lamb! The lotus root! All the savoury quince and saffron-infused dishes: this is a cuisine I certainly want to know more about.

Romy Gill is a British/Indian chef, food writer, author and broadcaster and a regular on Ready, Steady, Cook (she’s just been confirmed for the next series) and R4’s Food Programme. In 2016 she was appointed an MBE in the Queen’s 90th birthday honours list. Author of ZAIKA: Vegan recipes from India (one of the Observer’s 20 Best Food Books of 2019), she regularly appears on TV and contributes to national and international publications, including The New York Times. Romy was invited to speak at the Mad Symposium in 2018 and recently was invited to cook at the prestigious James Beard Foundation in New York.

Romy really takes her readers on a journey they’ve most likely not made before. In sharing her passion for the people, places and produce of Kashmir, Romy’s appetite for this lesser-known part of India – its ingredients, its recipes, its stories – becomes quite contagious. The lamb! The lotus root! All the savoury quince and saffron-infused dishes: this is a cuisine I certainly want to know more about.