A deep dive into how the restaurant industry works ft. Romy Gill

In this episode Cyrus Broacha sits down with chef, author, restaurateur, and all-round force of nature Romy Gill MBE for a conversation that jumps effortlessly from food to culture to absolute nonsense.

Romy talks about growing up in a steel-plant town in Bengal in a Punjabi family, navigating identity through food, and why she feels more Bengali than Punjabi. She opens up about opening her restaurant in the UK without investors, facing gender bias from banks, selling her jewelry to fund her dream, and how the BBC showed up just in time.

There’s deep food talk, Himalayan cuisine, Kashmiri saffron, game meat, papad politics, and why Indian customers want onions and chillies for free. Romy also breaks down what makes great hospitality, why staff should always come first, and how tips were shared across the entire team from chefs to kitchen porters.

Along the way, Cyrus does what he does best: derail the conversation with cricket, Bhojpuri and Bengali impressions, postmen food testing, alcohol debates, and questions no serious interview would ever ask.

Expect stories, laughs, strong opinions, and zero structure!

If you love food, culture, chaos, and conversations that go everywhere and nowhere at once this one’s for you.

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