Romy Gill, a critically acclaimed chef and author, will be collaborating with Fortnum & Mason to showcase recipes from her second cookbook On the Himalayan Trail. Romy will be the second chef featured in the department store’s supper club series Food Behind the Pages, offering insights into less commonly known regions of India through the lens of cuisine.
About Romy Gill
Romy Gill hails from Burnpur, West Bengal, India, where she first began cooking with her mother. Since moving to the UK, Gill has furthered her career in the industry while maintaining close ties to the very thing that first inspired her to pursue a career as a chef: Indian culture and cuisine.
Gill has effortlessly spread her influence to a number of spheres–not just cooking. In addition to pursuing a career as a chef and now author, Romy has maintained a regular position as a chef on BBC1’s Ready Steady Cook as well as Channel 4’s Packed Lunch. Gill has written for British publications such as The Sunday Times, BBC Food, and The Telegraph. Stretching her influence across the pond, she has also contributed to American publication The New York Times.
Romy Gill has perhaps found the perfect fusion of wanting to cook in a restaurant setting while pursuing her career as an author in her collaboration with Fortnum & Mason, as she is able to recreate the dishes of her cookbook for an excited audience.
Location
Romy will be taking us on our very own journey of Indian cuisine and culture on the ground floor mezzanine of Fortnum & Mason located at 181 Piccadilly. Feel free to spend your day exploring the halls of Fortnum & Mason, perhaps getting a head start on your holiday shopping, but be sure to stop by the ground floor at 18:30 for a fantastic dinner.
Food Behind the Pages, featuring Romy Gill
Tickets to this one off event range from £75-£110. In addition to this amazing dinner, guests will receive a drink, two glasses of wine throughout the event, and a copy of On the Himalayan Trail upon exit. You can sign up for this exclusive event here.
In this publication, Romy moves beyond the dishes she was raised on, and explores the less-commonly known regions of India through the lens of cuisine. With her guiding us, we are taken on a journey through various regions in India, the dishes of those respective regions, and their ties to Indian culture.
The Menu
In the second Food Behind the Pages event, expect a four course feast starting with canapés consisting of nadir monj (fried lotus root) followed by an starter of samosa chaat (chickpeas, mint, coriander chutney, tamarind chutney). Main dishes include Kanaguchhi Gosht (lamb and morel yakhni) and Chaman Kaliya (paneer in yellow gravy). For sides, Yarkhandi Pulao (rice with carrots and fruit) and Kachumber salad (green apples, shallots, cucumber and pomegranate) are available. For dessert, Romy will serve poached pear with saffron. To finish this amazing meal off, there will be some kahwa (kashmiri spiced honey tea).
In a nutshell
If you’re a lover of Indian cuisine, have a deep interest in exploring the world through food, or simply want exposure to the fine cuisine of a Michelin Guide-recognised chef, this event is perfect for you. Not only will you have a night filled with great drinks and spectacular meals, but you will also experience the genius that is Romy Gill.
To discover more, visit romygill.com
To purchase tickets, visit eventbrite.co.uk
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All images courtesy of Fortnum & Mason and Romy Gill.