Romy Gill shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Chef Romy Gill MBE is a prominent figure in the culinary world, known for her expertise in Indian cuisine, vibrant personality, and dedication to charitable causes. Based in the south-west of England, she has left an indelible mark on the culinary landscape. As the former owner and head chef of Romy’s Kitchen, Romy garnered widespread acclaim for her innovative approach to Indian cooking. Here she shares her life in food.
What are your earliest memories of food?
My earliest food memories are of sharing street food with my friends. We would all put our pocket money on the table, gather whatever little we had, and then head out to our favourite street vendors. It wasn’t about how much we could buy—it was about what we could share. The taste of spicy chaats, crispy samosas, or warm jalebis wasn’t just delicious, it was tied to laughter, friendship, and that sense of freedom you only feel as a child. Street food holds a special place in my heart because those were the first meals I truly enjoyed—not just for the food, but for the joy and connection they brought with them.
How would you describe your relationship with food?
My relationship with food has shaped me into who I am today. It’s been more than just nourishment—it’s been a journey of identity, discovery, and passion. I’ve always been fascinated by the incredible diversity of Indian regional cuisine, and that curiosity has turned into a lifelong love affair with flavours, ingredients, and stories behind every dish. Understanding the nuances of spice, texture, and tradition across different parts of India has deepened my connection not just with food, but with people and culture as well.
What was the first meal you learned to cook?
As a young girl, I was never particularly interested in learning how to cook—I just loved eating! But my mum gently drew me in. She helped me understand the magic of food: the connection between spices, aroma, texture, and taste—and the warmth it gives to the body and soul. One of the first things she taught me wasn’t a full meal, but something so foundational—the art of making good dough. That simple act, of kneading with care and feeling the texture transform under my hands, was the beginning of everything. It taught me patience, intuition, and the importance of starting from the basics. The first meal I learnt how to cook was Indian flatbreads.
How did food become your career?
Food has always been at the heart of my life. Growing up, it was central to every celebration, festival, and ritual in our home. It was how we expressed love, culture, and connection. I had always dreamed of studying hotel management, when my mother was diagnosed with cancer, but my father thought I wouldn’t survive there. Hence I chose a different path at that time.
Eventually, when I moved to the UK, I found myself missing my family deeply. To fill that void, I started hosting dinner parties, cooking the food that reminded me of home and sharing it with new friends. When we later moved to where we live now, I decided to take that love for food more seriously. I started my business—and the rest, as they say, is history.
What’s your go-to breakfast?
I don’t typically eat breakfast, but when I do, it varies. I like to switch things up depending on my mood—sometimes a light smoothie, other times a hearty toast topped with avocado or a flavourful chutney. It all depends on what I feel like that day!
If you’re impressing friends and family at a dinner party, what are you serving up?
I love hosting dinner parties and frequently invite my friends over. They always ask for my samosa chaat, so that’s a must! I also serve butter chicken and a variety of vegetarian dishes. Occasionally, I’ll make a big pot of biryani for everyone to enjoy. It’s all about sharing flavours and creating a memorable experience together!
Who is your culinary inspiration?
I have many culinary inspirations! Chef Sanjeev Kapoor and chef Manjit Gill have greatly influenced my journey, as has Madhur Jaffrey, whose work has brought Indian cuisine to a global audience. Jamie Oliver played a significant role for my generation and continues to inspire many others. Additionally, chefs like Vikas Khanna, Ranveer Brar, Saransh Goila and Atul Kochar have all made a substantial impact on my career, encouraging and uplifting me.
What would your last meal on earth be?
I’ve never really put much thought into it, but I would love to go back to Himachal Pradesh, where I visited with my dad for an article I wrote for The New York Times in 2019. I’d return to that dhaba and savour the incredible vegetarian meal I had there. It was so delicious and reminded me of my mum’s cooking, making it a truly special experience.
What’s your go-to comfort food?
My ultimate comfort food has to be cheese on toast. I love using white bread topped with grated cheese, a sprinkle of chili flakes or rose harissa, all toasted to perfection. It’s best enjoyed with a warm cup of chai, making it the perfect cosy treat!
What’s the go-to quick meal you cook when you’re tired and hungry?
When I’m tired and hungry, my go-to quick meal is khichdi made with rice and red lentils. I cook it with spring onions, garlic, ginger, chilies, and spices in a pressure cooker. It takes just ten minutes to prepare, making it a comforting and nourishing option that never fails to satisfy!
What is one food or flavour you cannot stand?
I generally enjoy most foods, but I’m not a fan of smoked paprika or snails. While I appreciate the versatility of many flavours, those two just don’t sit well with me!
Hangover cure?
I don’t drink much, so I can’t say I’ve ever experienced a hangover! Therefore, I don’t really have a go-to cure for one. But I believe staying hydrated and having some good comfort food can help anyone feel better.
Sweet or savoury?
It all depends on my mood! I always have room for a pudding, though—there’s something about a sweet treat that just makes any meal feel complete.
Fine dining or pub grub?
It really depends on who I’m with. I believe there’s a place for the right food at the right time, and enjoying a meal with the right people makes all the difference. Whether it’s a fine dining experience or a cosy pub grub, each setting has its own charm.
What’s your favourite thing about cooking?
I love cooking everything, but I particularly enjoy working with vegetables. They adapt beautifully to spices and herbs, making dishes incredibly delicious. While it may take more time to create a flavourful and balanced meal, the process is so rewarding and satisfying.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc. — mean to you?
I grew up in a culture where sharing food and cooking together were essential parts of my childhood. I love cooking and sharing meals with my neighbours and friends. They enjoy being my taste testers as I experiment with new recipes, and I always make it a point to share my creations with them. For me, food is not just nourishment; it’s a way to connect, celebrate, and create lasting memories with loved ones.
Food for thought — What are some areas for improvement within the food/restaurant/hospitality scene?
I believe Michelin needs to better acknowledge the contributions of women in the industry. Many male chefs also need to recognise the importance of balance and diversity in the kitchen, as having women involved enhances the culinary experience. Additionally, the TV industry needs to understand that having just one chef of colour doesn’t equate to true representation. It often feels like there are three white chefs for every one chef of colour, which fails to reflect the diversity of our culinary landscape. Overall, hospitality is one of the most welcoming industries, but there is still room for growth in terms of inclusivity and representation.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I recently visited Dongnae in Bristol with my friend, and it was a standout experience! Not only was the food comforting, delicious, and great value, but the staff also had a fantastic attitude that made us feel genuinely welcome. Their knowledge and ability to help us understand the menu really enhanced our dining experience, making it memorable.
Compliments to the chef…
I would like to take a moment to sing the praises of a truly remarkable dining experience at Dongnae, a Korean restaurant in Bristol. Owned by the talented duo Kyu Jeong Jeon and Duncan Robertson, who also brought us the beloved Bokman, Dongnae delivers a feast for the senses that is not to be missed.
From the moment you step inside, the warm and inviting atmosphere sets the stage for a culinary journey through Korea. Kyu Jeong Jeon’s passion for authentic Korean flavours shines through in every dish, showcasing his skill and dedication to the craft. Kudos to Kyu Jeong Jeon and Duncan Robertson for creating such a fantastic culinary haven in Bristol. Dongnae is a must-visit for anyone looking to explore the rich and diverse flavours of Korean cuisine.
The secret ingredient: What makes the perfect dining experience?
In my estimation, the perfect dining experience is a harmonious blend of several key elements that come together to create unforgettable moments. While each dining occasion is unique, there are a few secret ingredients that consistently elevate the experience: exceptional food, good service, ambiance with meaningful connections.
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