On the Himalayan Trail

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. * Yotam Ottolenghi *Travelling through glittering lakes and icy mountain passes, this is a fascinating, beguiling and delectable journey into the heart of Jammu and Kashmir. * Tom Parker Bowles *Between the covers of this book is an incredible adventure: the views, traditions, flavours and scents of the Himalayas are all there, and we could not ask for a better, more knowledgeable guide to take us to the ceiling of the world than Romy. * Itamar Srulovich and Sarit Packer AKA Honey & Co. *There’s nowhere I’m more desperate to visit than Kashmir. Unfortunately, Kashmir is also one of the hardest places to visit on the planet. Until it becomes possible, Romy’s enchanting book is the next best thing. A transporting work at a time we all need transporting. * Sathnam Sanghera *On the Himalayan Trail beautifully showcases the splendour of Kashmir through delicious recipes, engaging stories and stunning photographs that bring its lakes, valleys and people to life. Wonderful too, to see the blanket term ‘Indian food’ being dismantled by a book that delves deep into a region which deserves to be celebrated for its rich and unique culinary heritage. * Ravinder Bhogal *Romy Gill’s curiosity and warmth have produced a thrilling book that expands the mind and promises some great meals. * Sheila Dillon *

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. 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.