A deep dive into how the restaurant industry works ft. Romy Gill
In this episode Cyrus Broacha sits down with chef, author, restaurateur, and all-round force of nature Romy Gill MBE for a conversation that jumps effortlessly from food to culture to absolute nonsense.
Romy talks about growing up in a steel-plant town in Bengal in a Punjabi family, navigating identity through food, and why she feels more Bengali than Punjabi. She opens up about opening her restaurant in the UK without investors, facing gender bias from banks, selling her jewelry to fund her dream, and how the BBC showed up just in time.
There’s deep food talk, Himalayan cuisine…
The skinny
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