'Great things never come from staying in your comfort zone.' Chef romygill_ explored Kashmir for her new book, On The Himalayan Trail—and came away with a newfound appreciation for the region's people, scenery, and of course, the food:
, British Indian chef Romy Gill shares the earthy and extraordinary dishes she encountered as part of her journey to the famously remote region in 2021. Merging a travelogue with a cookbook, Gill—who has appeared on the BBC’sbrings the backstory of each dish to life by spotlighting snippets of conversation and portraits of the people she met along the way.
It wasn’t just the lofty mountains and rolling valleys that captured my imagination: the people and the food also had a huge part to play. My father, Santokh Singh Sandhu, worked in a steel plant with colleagues from across India, including several families from Kashmir, with whom we shared numerous meals and celebrations. It meant that I learned a huge amount about their culture, their religion, their food, their language, and their values.
I knew it wouldn’t be an easy trip to plan. It was April 2021, and the COVID-19 pandemic had the world in its grip: every country had its own travel restrictions and its own regulations once you got there. Returning to India at a time when the country’s ever-increasing case rates and deaths were making global headlines was certainly a risk—but still, I was desperate to make the journey.
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