Kirjahaku

'Romy Gill conjures magic on the plate yet again. A deliciously versatile book that transports me back to my own mother’s kitchen. Easy to follow, written with verve humour and warmth and always a surprise. Another masterclass…' – Nikesh Shukla 'There’s a freshness and openness about Romy Gill’s books… and this love letter to India is more fresh air... an enticing mix of recipes and stories.' – Sheila Dillon'Romy’s Punjabi and Bengali roots come together in this book to create her most vivid, unique and delicious version of home.' – Minnie Driver'In addition to her lush design choices and gorgeous photographs, I am eternally grateful to Romy Gill for consistently fulfilling a crucial need: Recipes that impress my own Indian mother.' – Priyanka MattooStep into the heart of India's vibrant culinary heritage with Romy Gill's India. Renowned chef Romy Gill takes you on a charming journey through her ancestral kitchens in the Bengal and Punjab region, where she discovered the true essence of home-cooked Indian cuisine. In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavours that define her childhood. From the iconic Butter Chicken, a beloved staple in every Indian home, to the delicious simplicity of her Masala Omelette, Romy invites you to savour the authentic tastes of India without the fuss. As well as recipes, Romy imparts her culinary wisdom and invaluable tips to help you craft curries with confidence in your own kitchen. With easy-to-follow instructions and readily available ingredients, every dish is designed with the home cook in mind, ensuring that your journey into Indian cuisine is as delightful as it is delicious. With recipes that caters to every palate, offering a diverse range of recipes, including vegetarian, vegan, and non-vegetarian options, Romy's warm and engaging narrative will guide you through the intricacies of Indian cuisine, allowing you to create mouthwatering meals that evoke the comforting flavours of home.

Un hermoso homenaje a las mejores recetas caseras indias. Este libro es un fascinante viaje culinario por la cocina punyab , la bengal y sus antecesoras. Incluye 70 recetas familiares con las que descubrir la gastronom a de ambas regiones. Desde los alucinantes curris con verduras de temporada y chapatis laminados del Punyab hasta el sabroso pescado condimentado con mostaza y el arroz esponjoso de Bengala, adem s de las samosas aloor singara, los hojaldres de paneer, el pollo con fenogreco haryali murg, el gobi partaha relleno de coliflor y las bolitas de coco narkel naru. Este irresistible recetario se acompa a de las vivencias personales de su autora, Romy Gill, as como de espectaculares fotograf as que te permitir n descubrir la vida, el ambiente y el esp ritu de la India y llevarlos a tu cocina. A beautiful tribute to the best homemade Indian recipes. This book is a fascinating culinary journey through Punjabi, Bangali, and their ancestral cuisines. It features 70 family recipes that offer a deep dive into the gastronomy of both regions. From the dazzling curries made with seasonal vegetables and flaky chapatis of Punjab to the flavorful mustard-spiced fish and fluffy rice of Bengal, along with aloor singara samosas, paneer puffs, fenugreek chicken (haryali murg), cauliflower-stuffed gobi paratha, and coconut sweets (narkel naru). This irresistible cookbook is rich with personal stories from its author, Romy Gill, as well as spectacular photographs that capture the life, atmosphere, and spirit of India, and brings them into your kitchen.

Winner of the 2023 International Association of Culinary Professionals Award for best Culinary Travel Cookbook 'The heart and soul of beautiful Kashmir is in every single recipe. Simply stunning.' – Gordon RamsayIn On The Himalayan Trail Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh’s unique and tantalising cuisine sharing over 80 extraordinary recipes that can be recreated in your own home kitchen. With everything from Shammi Kebabs (minced lamb patties) to Wagen Pakora (deep fried aubergine in gram flour) for Nashta (starters) succulent meat curries like the Kashmiri Rogan Josh or Gustaba (lamb meatballs cooked in a yoghurt gravy); to aromatic vegetable dishes such as the Kanguch yakhni (morels cooked in spicy gravy): these recipes shines a light on the magnificent, little-known cuisine of Kashmir and Leh, celebrating its land, its ingredients and its heritage. Kashmiri cuisine is one of the most delectable cuisines in India. Heavily influenced by Mughal, Persian, Afghan and Central Asian styles of cooking, it offers up a diverse range of dishes, displaying and revelling in a fusion of flavours and influences. Increasingly difficult to access due to the political uncertainty in the region, it’s more important than ever to share and preserve Kashmir’s secrets and traditional methods of cooking. Set to the backdrop of the snow-capped Himalayas, with stunning travel photography throughout, this first-of-its-kind book, offers an intimate window into the life and the history of the Kashmiri and Ladakhi people, and why food is at the heart of this incredible place.

AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019''Veggies like you've never seen them before - Romy is a genius' Jamie Oliver'Romy cooks with complete heart and joy - her recipes are full of flavour, comfort and story. Everyone who loves vegetables will love this' Melissa Hemsley_________Delicious vegan recipes celebrating the zaika or 'flavours' of Indian cooking that bring a renewed spiced excitement to plant-based food.With a foreword by the Observer Food Monthly's editor, Allan Jenkins, ZAIKA celebrates the very best of Indian vegan cooking. With over 100 innovative and exciting curries, side dishes and drinks, vegan recipes have never been so inviting.Inspired by her heritage, Romy Gill has expertly written a recipe collection that delivers incredible flavour and is simple to make. These dishes can be made in a hurry for a quick supper or leisurely at the weekend. Most importantly, they are a celebration of great plant-based food and a timely reminder of the benefits of a vegan diet - both for our health and our planet.Fresh and original, this cookbook is a must-have for vegan and non-vegans alike._________'Romy's supreme skills as a chef are all tied into her generosity of soul. Now she's spreading the luck in her first book - I can't wait to cook from it' Sheila Dillon, BBC Radio 4'Romy's food is bold like her personality! Incredible flavours full of flair and zing. I'm a huge fan of Romy and her pop up are always sell out' Ching He Huang