On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh

On The Himalayan Trail by Romy Gill is the winner of the 2023 International Association of Culinary Professionals Award for best Culinary Travel Cookbook, celebrating the unique and tantalising cuisine of Kashmir and Ladakh with over 80 extraordinary recipes.

Format: Hardback
Length: 256 pages
Publication date: 14 April 2022
Publisher: Hardie Grant Books (UK)

Winner of the 2023 International Association of Culinary Professionals Award for best Culinary Travel Cookbook, On The Himalayan Trail by Indian food writer and chef Romy Gill, is a stunning exploration of the unique and tantalizing cuisine of Kashmir and Ladakh. With over 80 extraordinary recipes that can be recreated in your own home kitchen, Gill tells the story of Kashmir and Ladakh's cuisine, sharing the land, ingredients, and heritage that make it so special. From Shammi Kebabs to Wagen Pakora, succulent meat curries like Kashmiri Rogan Josh and Gustaba, to aromatic vegetable dishes like Kanguch yakhni, this book shines a light on the magnificent, little-known cuisine of Kashmir and Leh. Kashmiri cuisine is one of the most delectable cuisines in India, heavily influenced by Mughal, Persian, Afghan, and Central Asian styles of cooking. It offers a diverse range of dishes, displaying and revelling in a fusion of flavours and influences. However, due to the political uncertainty in the region, it is becoming increasingly difficult to access and preserve Kashmir's secrets and traditional methods of cooking. Set against the backdrop of the snow-capped Himalayas, with stunning travel photography throughout, this first-of-its-kind book offers an intimate window into the life and history of the Kashmiri and Ladakhi people, and why food is at the heart of this incredible place.

Weight: 1080g
Dimension: 198 x 258 x 30 (mm)
ISBN-13: 9781784884406