What do you get when you mix Bengali Rosogolla syrup and Punjabi butter chicken. Theoretically,you get a Rosogolla butter chicken but human personification gives birth to a bengali bred Punjabi born British-Indian celebrity chef:
Romy Hardeep Gill
Meet the Kohl eyed. Red’s my shade lipstick. Red Boots. Sweet nectar voiced. Self taught chef. Restaurant Entrepreneur. Heart of gold. Master of her mind. Life is too short,lots to cook,lots to share. Indian born Female achiever over british soil.
When she came 21 years ago to Angrez land,little did she know that she would conquer the food world in South west United kingdom. The adulation comes from the fact that she started from the root level. When a home chef treats a Polish mail man samosa and wins accolades for it. Then you have got to realise you can’t cease this fire. She operated from her small home and graduated to backend kitchen’s of michelin star restaurants. After earning years of experience in backend operations she finally emptied her life’s piggy bank into opening her first Indian themed restaurant. At age 41, her third and very special baby was born Romy’s Kitchen (Thornbury). I offer an Egyptian namskar. Success doesn’t come easy and her professional saga is a testimonial. Nothing is impossible in Romy’s dictionary. As a woman I really applaud her achievements. (don’t read feminism 🙂 )
I was grateful for this opportunity where she was gracious enough to answer my questions about her own entrepreneurial experiences.In between her busy schedule I managed to grab her 30 minutes. We met at a cafe near the bustling Holborn quarters London. She grabbed a pulled pork pot rice while I nibbled on an avocado sandwich. Doesn’t she look vibrant and full of life.
Roy: You have started your business from your very small home and now own your restaurant.How important it is to start at the bottom?
Romy: The learning journey is never-ending and keep your role models at the highest pedestal. Take the brave step to ask people and get ready to have your hands dirty no matter how menial the job. Getting experience and learning the tips of the trade will help in the long run. Let not rejection dishearten you.We are all humans so never-never give anyone the satisfaction of your situation.I have had an enriching experience as I climbed up the ladder.
Roy: Going from working under someone to by yourself ? What is the difference ? Were you ever nervous about taking a leap of faith ?
Romy: Once I had donned the cap of motherhood, I realised that I wanted to work for myself with my beautiful daughters around. I decided to take the reins in my hand. With the vision in my eyes I took the plunge. I started my business from home growing gradually and took very timid steps to my aspiration initially. I wrote to cookery schools, secondary schools, restaurants that I wanted to come and teach and simultaneously gain confidence at my skills.
It took me long time to decide where I wanted to open and when I found a building it took me exactly 3 years with the planners for change of use as it was a grade 2 listed building. Followed by nine months of arguing with the builders to finish the work. Last and most critical hurdle was getting a loan from the bank. Alas, three banks had refused the loan. Presumably as I was a women that too self-taught ,the entire idea of a woman opening a restaurant is an untold universal jinx. But eventually Natwest came to the rescue.Dream big and follow your dream!
Roy: How important it is to diversify ? Tell us about your exciting future projects.
Romy: As you know I come from a very diverse background. My Dad worked in a steel plant in Burnpur(West Bengal).As any steel company colonisation people came there from various culinary heritages. My palate has had a chance to sample these varied cuisines. I am multilingual. For this vivid exposure I am thankful to my parents.
The restaurant menu is so earthy but yet so diversified. My chutneys, sauces, pickles and spice mixes are all self churned.It has a very rich Indian palate. We have our vegetable garden and we recently had a bounty of broad beans and squash blossoms. My pop-ups are a huge hit and so are the charity dinners. On and off I peaks into food festivals and handle chef demonstrations. I am just back from the Dartmouth food festival.
There is a lot going on at the moment and I cannot disclose too much. A Michelin star perhaps 🙂 Wait and watch! (laughs)
Roy: What would you have done if not food ?
Romy: (Thinks) I have to be in the creative side if not food. I would probably land in the closet and be a fashion designer. I have a passion for running marathons with no huge claims. I recently completed my Burma Cycle challenge where the money raised will go to Action Against Hunger campaign. Change the world with a little action!
That’s all in the day of a hardworking self-made chef.
You can follow her fabulous work @ website http://www.romyskitchen.co.uk
Twitter : romyskitchen
Facebook : RomysKitchenRestaurant
Your blog makes for a lovely read! I have been reading every article since 3-4 months (may be more). There is so much to convey through food and your blog rightfully does that. Love the variety!
Also loved this one in particular where you know there is always a scope to dream big and make it happen!
Hi Akanxa,
Thank you and I am really glad to find an ardent reader.The intention is to reach an emphatic audience.This is a creative statement for me and work very hard on every aspect of the posts.
Yes it is very important to dream big and work towards it.
Best Regards,
Roy