On the Himalayan Trail by Romy Gill
(£27, Hardie Grant)
Kashmir is a beautiful region in north India with lakes, meadows and the snow-capped Himalayas, but its unstable political situation makes it inaccessible to tourists, so through Romy’s book we can explore this fascinating culture and cuisine. Kashmiri food is hugely varied, with influences from central Asian, Afghan, Persian and Mughal cooking. You’ll find familiar dishes like pakoras, rogan josh, kebabs and pilau rice alongside lesser-known dishes made with lotus root – a commonly used vegetable in Kashmir – and dadhe maaz, lamb cooked in milk. A captivating insight into a unique, largely undiscovered cuisine.