‘Romy Gill conjures magic on the plate yet again. A deliciously versatile book that transports me back to my own mother’s kitchen. Easy to follow, written with verve humour and warmth and always a surprise. Another masterclass…’  – Nikesh Shukla

‘There’s a freshness and openness about Romy Gill’s books… and this love letter to India is more fresh air… an enticing mix of recipes and stories.’  – Sheila Dillon

‘Romy’s Punjabi and Bengali roots come together in this book to create her most vivid, unique and delicious version of home.’
– Minnie Driver

‘In addition to her lush design choices and gorgeous photographs, I am eternally grateful to Romy Gill for consistently fulfilling a crucial need: Recipes that impress my own Indian mother.’ – Priyanka Mattoo

Step into the heart of India’s vibrant culinary heritage with Romy Gill’s India. Renowned chef Romy Gill takes you on a charming journey through her ancestral kitchens in the Bengal and Punjab region, where she discovered the true essence of home-cooked Indian cuisine.

In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavours that define her childhood. From the iconic Butter Chicken, a beloved staple in every Indian home, to the delicious simplicity of her Masala Omelette, Romy invites you to savour the authentic tastes of India without the fuss. As well as recipes, Romy imparts her culinary wisdom and invaluable tips to help you craft curries with confidence in your own kitchen. With easy-to-follow instructions and readily available ingredients, every dish is designed with the home cook in mind, ensuring that your journey into Indian cuisine is as delightful as it is delicious.

With recipes that caters to every palate, offering a diverse range of recipes, including vegetarian, vegan, and non-vegetarian options, Romy’s warm and engaging narrative will guide you through the intricacies of Indian cuisine, allowing you to create mouthwatering meals that evoke the comforting flavors of home.

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Chicken Skewers

Murg Malai Skewers

Makes 6 skewers

I have eaten murg malai many times in my life, but when I was young it was a dish we only enjoyed on special occasions. When I met chef Manjit Gill he served me the best chicken skewers I’ve ever tasted. I make these regularly for my daughters, and they were a favourite on the menu at my own restaurant.

You will need 6 wooden skewers soaked in cold water for 30 minutes

500 g (1 lb 2 oz) boneless chicken, cut into bite-size pieces

200 ml (7 fl oz/scant 1 cup) double (heavy) cream

50 g (2 oz/¼ cup) plain yoghurt

100 g (3½ oz) paneer, grated (shredded) (if using homemade paneer then just crumble it)

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

1 tsp ground black pepper

small handful of fresh coriander (cilantro), chopped

juice of ½ lemon

4 tsp oil

20 g (¾ oz) melted butter

To serve

sikre wale pyaaz (pickled shallots – see page 245)

spicy coriander chutney (see page 240)

kachumber salad (see page 247)

Place the chicken pieces in a large bowl with all of the remaining ingredients except the butter. Mix well to combine and prick the meat gently with a fork or toothpick to allow the marinade to penetrate. Cover the bowl and marinate in the fridge for at least 2–3 hours.

Preheat the grill (broiler) to a medium heat.

Thread the marinated chicken pieces onto the skewers, brush with the melted butter, place on a baking tray and cook under the hot grill for 5 minutes. After 5 minutes, turn the skewers and brush again with the melted butter to ensure the skewers are evenly cooked on each side. Return to the grill for a further 5 minutes. Enjoy with pickled shallots, spicy coriander chutney and kachumber salad.

Recipe published with permission from Hardie Grant Books.