Kashmir loomed large in Romy Gill’s imagination long before she visited.
As the British Indian chef and author writes in her new book, On the Himalayan Trail, she marvelled as a child at the “paradise” she saw in Bollywood movies that were filmed in the remote valley. That was when she was growing up in West Benghal, where she later learned about the culture, religion, language and – perhaps most importantly for her future career – the food of the region from Kashmiri families who worked with her father.
