Nominated as a BBC Bristol Food Hero female chefs in the UK’ in the Daily Mail , shortlisted for an Asian Women of Achievement Award, one of five women listed in the inaugural Bristol and Bath Business Awards in the ‘Woman of the Year’ category, ‘Best Newcomer’ in The British Curry Awards 2014 and The ambassador for Bristol 2015 European Green Capital is Celebrity Chef Romy Gill of Romy’s Kitchen in Thornbury.
In an exclusive interview with Salt and Sandals, Chef Romy Gill gives a few peeks into her daily life.
More About Chef Romy :
Romy Gill is one of the few female Indian chef/owners in the UK, having opened Romy’s Kitchen Restaurant in September 2013 in Thornbury. Romy discovered her passion for cooking after emigrating to the UK and pining for proper home cooking. Born in Burnpur, West Bengal, Romy’s menu reflects her childhood; her father worked in a steel plant and many different people visited their home, bringing their food and culture with them. Romy was inspired by the varied cooking styles she encountered, and loves to experiment with local ingredients. Starting with dinner parties, then hosting cookery classes, Romy eventually started her own range of chutneys, sauces, pickles and spice mixes, which she still sells in her restaurant. She is passionate about health and natural local ingredients, using rapeseed oil in place of ghee wherever possible and avoiding the use of unnatural food colouring. Her dishes combine the spices and flavours she grew up with in India with ingredients that she was only introduced to when she moved to the UK: a blend of Indian flavours and ingredients produced locally to her Thornbury restaurant. The local press including Bristol Bites have said ‘Romy’s Kitchen’ is somewhere you go to enjoy an authentic Indian meal.
Amogh Tiwari (AT) : How did your journey into the food industry start?
Romy Gill ( RG) : I am a Punjabi born in Bengal. I moved to U.K. 21 years ago and realized that there was a dearth of nutritious and healthy Indian food. I tried and used my passion about health and natural local ingredients and to find the flavors of India with ingredients in U.K
AT : In the midst of such a hectic schedule, how do you manage to relax?
RG : I run a lot, I actively take part in lot of marathons.
AT : Who has had the deepest influence in your life?
RG : My Parents
AT : What are the future projects in your kitty ?
RG : An untitled cookbook
AT : Has there a change in the palate of an average Delhi clientele ?
RG : Yes there is a change because people are travelling and they get exposed to quite a new dishes in other countries and they expect the restaurants in their city or country to serve them the same.
AT : What will be your ideal meal ?
RG : Bengali food – aloo posto
AT : Vikas Khanna or Sanjeev Kapoor and why ?
RG : Sanjeev Kapoor, It’s been 35 years and he is still on.
AT : Jamie Oliver or Gordon Ramsay and why ?
RG : Gordon Ramsay because I behave like him when I am in my kitchen (smiles)
AT : Mention one Project which is very close to your heart ?
RG : Romy’s kitchen , As it took me 4 years to establish it and no matter how many restaurants I get associated with this Romy’s kitchen is really close to my heart.
Team Salt and Sandals (Amogh and Sudipto) with celebrity chefs- Chef Michael Swamy and Chef Romy Gill)
