Photo by Matt Russell
I loved Romy Gill’s first book Zaika, so I’d been looking forward to this, her second one. And it’s a beauty! A comprehensive and compelling introduction to the food of the region, this book takes the lay English reader on a voyage of discovery, and it is certainly the dishes I had never before come across and now have a greedy impatience to eat that I want to bring to your attention. These include: Kanaguchhi Yakhni (Morels in Spicy Yogurt Gravy); Bom Choonth Te Wangun (Quince with Aubergines); Gogji (Turnip Curry); Alu Bukara Korma (Lamb with Dried Plums or Prunes); Whole Fried Trout with Spicy Chips; Makai Tchot (Maize Flour Flatbread); Lavasa Masala Tchot (Flatbreads Stuffed with Split Pea Mash and Chutney); Thukpa (Noodle Soup); Tain Tain (Buckwheat Pancakes) with Walnut Chutney; and I have my eye on the Sour Cherry and the Blackcurrant Chutneys, too!
The recipe I’m so very happy to share with you here is the Chaman Kaliya (Paneer in Yellow Gravy) and, in Gill’s words a “beautiful, tasty bowl of yellow sunshine”.
ON THE HIMALAYAN TRAIL: Recipes and Stories from Kashmir and Ladakh by Romy Gill ( Hardie Grant, £27).
Photography: Matt Russell.
