Romy Gill MBE is a British/Indian chef, food writer, author, and broadcaster. She was the owner and head chef at Romy’s Kitchen in Thornbury, South Gloucestershire. In 2016 she was appointed an MBE in the Queen’s 90th birthday honors list. Romy has been a part of a number of television and radio appearances, including presenting, co-presenting, and judging roles. She regularly contributes to national and international publications, including The New York Times, The Sunday Times, and The Daily Telegraph.
Romy is a regular on The Food Programme on BBC Radio 4, where she has appeared as a judge, a presenter, and a co-presenter. In 2021 and 2022, she appeared on Steph’s Packed Lunch hosted by Steph McGovern on Channel 4.
She is the author of two cookbooks – Zaika: Vegan recipes from India and On The Himalayan Trail: Recipes and Stories from Kashmir to Ladakh.
Check out our latest interview with Chef Romy Gill in recognition of International Women’s Day (IWD).
Namita Nayyar:
You are one of the regular and much-loved chefs on BBC1’s Ready Steady Cook and have appeared on many other TV programs. Please share your journey as a chef. Series of events that encouraged you to become one.
Romy Gill:
Nothing has come easier my way. I have had my fair share of rejections. I have felt and sometimes still feel unwanted but I have always focused on doing well no matter what opportunity I get selected for. Since my Mum had cancer as a young girl I wanted to be in the hospitality industry (sadly she is no more).
Many years later I was able to follow the path which I always wanted to do. Opening a restaurant, being a regular face on TV writing in various publications, and eventually becoming an author of two cookbooks. I think if you manifest and work hard things do happen. Yes, it might take a little longer. I have a very supportive husband and my girls have played a huge part in my career. Banks refused loans, selling my own gold jewelry but I had one thing on my mind to open a place and share the food that I grew up eating.
Namita Nayyar:
You write regularly for The Sunday Times, BBC Food, and the Telegraph and also regularly contribute to national and international publications including The New York Times. What excites you the most about increasing awareness about healthy eating and cooking?
Romy Gill:
Indian food is healthy. It’s only when we eat fried food. Indian home cooking is the most healthy food. We eat so many vegetables, lentils, pulses and meat, and fish that help with different balances of flavors and goodness that we need for our bodies. Indian home cooking is like Bollywood films. We have so many layers of spices and masala that work for us. When I write recipes or food and travel stories I always share why it is important to have a balanced meal.
Namita Nayyar:
Share insight on a workday with Romy Gill. How do you like to kick-start your day?
Romy Gill:
I used to have chai in the morning but now I have started my day with hot lemon water. Most days I go for a run or walk it all depends on when I can fit in. Intimate fasting works for me and keeps me full of energy.
Namita Nayyar:
In 2016 you were appointed an MBE in the Queen’s 90th Birthday Honours list. Congrats on the same, can you share your experience on the same?
Romy Gill:
It is huge for me because I had never expected that anything like that could happen to me. I came from a very small town in India and from a very simple family where hard work was only on the cards. When I received the letter I left it on the side thinking about another bill for the restaurant, when my eldest daughter who was very little then opened the letter and read it to me and was screaming and then only I came to know about it.
I rang the number of the cabinet office three times just to confirm it was for me and they had not mistaken me. To receive this for the hospitality industry is the best news ever. I don’t think I will ever win any other awards ever again.
Namita Nayyar:
You released your debut cookbook in September 2019. Zaika – Vegan Recipes from India followed by On The Himalayan Trail. Please let our audience know more about these books.
Romy Gill:
When I chose to write Zaika I wanted the western world to know that we practically eat plant-based food without any additives. Our food is wholesome and each state and household cooks very differently. The spices are the same except for the techniques and method changes. I wanted to share the knowledge and awareness of our food.
My mum died that year and I shared most of the recipes in the book and the food she cooked for us. On The Himalayan Trail, I had always wanted to write because my love of Bollywood was filmed in Kashmir and I always wanted to go to Ladakh because my husband used to travel in a scooter a long time ago and told me stories about food and landscape. When the opportunity came to write for the suitcase magazine in Ladakh I was blown away by local, seasonal, sustainable food in the harsh climate. I had to research and travel many times to be able to write a book that’s very close to my heart.
As a chef and a writer I had the most loving time learning the food and culture of a part of India I never knew. I am now writing my next book and I cannot wait to share it with you next year.
Namita Nayyar:
What is your daily fitness routine? What kind of exercises do you practice to stay healthy & fit?
Romy Gill:
I run most days but I have started walking and spinning again. Once a week I do weights in the gym, slowly and steadily I want to do more weight training because as I grow older I need to look after my bones.
Namita Nayyar:
Diet & Nutrition play an important role in one’s health. What kind of diet do you follow? What foods do you like to include and what foods do you keep to a minimum?
Romy Gill:
I eat a lot of vegetarian food but also try to eat protein. I do intimate fasting for five days which helps me. I love cakes and I bake good cakes so I have my cheat days. I have stopped taking sugar in my chai too. I think you should do what works for you and your body.
Namita Nayyar:
You travel across the UK and abroad to food demos and conferences. How do you balance your personal & professional life?
Romy Gill:
I love traveling. Traveling has certainly made me knowledgeable. I love meeting people, and that way I am able to learn and eat their food. It helps me use those techniques in my recipes. I always acknowledge people who share the recipes and how I am inspired by an individual. As a migrant’s daughter, my parents moved from Punjab to West Bengal in search of work. It taught me different languages, different food, rituals, celebrations, and religions. I have always worked around my family and their support.
Namita Nayyar:
Your Message for International Women’s Day? Your secret to success.
Romy Gill:
If you don’t have a Godmother or Godfather in the industry then find a good mentor who will listen and advise you. The mentor that will let you fly eventually and not get jealous of your success. Hard work and manifesting something I want have always been my positive side.
Don’t give up it took me nearly 4 years to open my restaurant and 10 years to get my first book deal.
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