The chef, TV and radio presenter, and author of Zaika: Vegan Recipes from India talks about how cooking helped her cope after her mother's death, how she became a Member of the British Empire, and the show she dreams of doing with her dad.

By Kat Kinsman
Updated July 11, 2020
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Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode. Catch up on previous episodes here.

Episode 71: Romy Gill Talks About Grief, Determination, and Cooking with Aunties

Romy Gill was getting ready to sell her jewelry to finance her first restaurant. As an immigrant to England from India—and a woman—she was finding it very difficult to get a bank loan, but they didn't know Romy Gill. After a BBC feature, she not only got the loan to open Romy's Kitchen but also went on to become a frequent and beloved presence on the radio and TV throughout the UK, write a stunning new cookbook, Zaika, on vegan Indian cooking, and become a mentor to people in the industry to people who have long been marginalized. While she was in New York City in mid-February, before COVID-19 lockdowns, Gill sat down to talk about her journey, how cooking helped her cope after her mother's death, being a Member of the British Empire, and the show she dreams of doing with her dad.

Links and Resources

Follow Romy: @romygill

Make her recipe: Momos with Red Chile Chutney

Buy the book: Zaika

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