Known for blending her Indian roots with local British ingredients, Romy’s culinary voice is rooted in authenticity, inclusivity, and heritage. She was one of the very few Indian women to head her own restaurant in the UK*Romy’s Kitchen in Gloucestershire* which received acclaim for its unique menu and sustainable practices.

Awarded an MBE (Member of the Order of the British Empire) by the Queen in 2016 for her contributions to the hospitality industry, Romy is also a regular contributor to top publications like The New York Times, BBC Good Food, The Telegraph, and The Guardian. She’s a familiar face on British television as well, having appeared on shows like Ready Steady Cook, The One Show, and Sunday Brunch.

Her cookbooks, such as Zaika and On The Himalayan Trail, explore regional Indian flavors with a personal and deeply narrative-driven approach. Romy also uses her platform to speak about sustainability, women empowerment, and the importance of cultural food stories in a globalized world.

Romy Gill’s work has been instrumental in shaping the perception of Indian cuisine in the West*focusing not just on flavor, but on identity, memory, and community.