Romy Gill

The joyful Romy Gill cooks with complete heart and soul and her previous book, Zaika: Vegan Recipes from India, ignited some big flavours into our kitchens. This evening she tells the story of Kashmir and Ladakh’s tantalising cuisine and brings this new cookbook to life with tastes from this little-known cuisine. Romy’s cookery demos are also extremely entertaining and generous.

With everything from Shammi Kebabs (minced lamb patties) to Wagen Pakora (deep fried aubergine in gram flour) to aromatic vegetable dishes such as the Kanguch yakhni (morels cooked in spicy gravy): these recipes shines a light on 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.