A Guide to Regional Indian Dining in London
Indian food is often spoken about as though it were a single cuisine. In reality, it is a collection of regional cooking traditions shaped by different landscapes, climates, communities and histories.
Travel from Punjab to Bengal, Kerala or Rajasthan and the ingredients, techniques and character of the food can change considerably. Even familiar spices may be treated differently from one place to another.
Understanding those differences makes dining at an Indian restaurant more interesting. Rather than looking for a single idea of what Indian food should taste like, diners can discover dishes that tell the story of a particular place.
The generous cooking of Punjab
Punjab is known for hearty, comforting food and a strong tradition of hospitality. Wheat grows widely across the region, so flatbreads such as roti, paratha and naan are an important part of the table.
Pulses, beans, vegetables and dairy also feature prominently. Slow-cooked dals, paneer dishes and food prepared in the intense heat of a tandoor are among the region’s best-known contributions to Indian cooking.
Punjabi meals are often generous and sociable. Several dishes arrive together, allowing everyone at the table to share different flavours and textures.
Fish, rice and mustard in Bengal
Bengali cooking has a noticeably different character. Rice and fish are central to many meals, supported by vegetables, lentils and carefully balanced spices.
Mustard is especially important and can appear as seeds, oil or a freshly ground paste. Bengali cooking also makes distinctive use of ingredients such as poppy seeds, green chillies and panch phoron, a whole-spice blend traditionally containing five different seeds.
Although some dishes have plenty of warmth, Bengali cuisine is not simply about chilli. Sweetness, bitterness, sharpness and gentle spice are often brought together within the same meal.
Romy Gill grew up in West Bengal in a Punjabi family, giving her an early understanding of how these two food cultures differ and complement one another. Family kitchens, friends’ homes and local food traditions all helped shape the way she cooks today.
View the latest menus and book your table.
The coastal flavours of Kerala
Kerala’s long coastline and tropical climate have created a cuisine rich in seafood, coconut and aromatic spices.
Coconut may be grated, toasted or pressed into milk, while curry leaves, mustard seeds, tamarind and black pepper bring fragrance and depth. Rice is a staple, although breads such as appam and parotta are also widely enjoyed.
The food can be fresh and delicate or deeply spiced, depending on the dish and the part of Kerala in which it is prepared. Its coastal cooking is particularly varied, with fish and shellfish appearing in curries, fries and dishes cooked in banana leaves.
Rajasthan’s resourceful food traditions
Rajasthan has a much drier landscape, and its food reflects generations of resourceful cooking.
Ingredients that store well, including lentils, chickpea flour, dried vegetables, yoghurt and spices, play an important role. Dishes can be rich, warming and intensely flavoured, with methods developed to make the most of limited water and fresh produce.
Rajasthani cooking is a reminder that regional cuisine is closely connected to geography. Food develops in response to what grows locally, what can be preserved and how people live.
A table designed for discovery
The best way to explore regional Indian cooking is to share. Ordering several dishes allows the table to experience contrasting flavours, from smoky grills and slow-cooked curries to vegetable dishes, breads, rice and chutneys.
This spirit of discovery sits at the heart of Romy Gill at The Pem. Romy’s cooking draws on the kitchens of Punjab and Bengal, the coastal flavours of Kerala and the spice traditions of Rajasthan, alongside dishes inspired by her travels across India.
Rather than presenting Indian cuisine as one fixed style, the menu celebrates its variety. It is food shaped by memory, place and the people who taught Romy to cook, served in a way that encourages conversation and sharing.
Discover regional Indian dining at Romy Gill at The Pem
Located in the heart of Westminster, Romy Gill at The Pem brings the breadth of regional Indian cooking to London through generous dishes and a relaxed approach to social fine dining.
Gather around the table, choose a selection to share and experience a different side of Indian cuisine.
Frequently asked questions
What makes Romy Gill at The Pem different from other Indian fine-dining restaurants in London?
Romy Gill MBE’s menu is rooted in the diversity of India’s regional cuisines rather than one single style of cooking. Neemat, meaning ‘bountiful’, is built around sharing, allowing guests to explore dishes and influences from regions including Punjab, Kerala, Bengal and Rajasthan in an elegant but welcoming setting.
Where is Romy Gill at The Pem?
The restaurant is inside Conrad London St James in Westminster. It is close to Westminster Abbey and St James’s Park, with St James’s Park Underground station and Victoria Station within easy reach. The central location makes it convenient for sightseeing, business dining and evenings in central London.
How does the sharing format work, and which menus are available?
Guests are encouraged to select a range of smaller dishes, a main, rice and breads to share across the table. Set lunch, tasting and à la carte formats may be offered, but availability, dishes and prices can change. View the latest menus on the restaurant website before booking.
Does the menu include vegetarian, vegan and allergy-aware options?
Vegetarian and vegan dishes are an important part of the menu, with examples including Sukoon Paneer and vegan Baingan Masala. Recipes and availability may change. Guests with allergies, intolerances or specific dietary requirements should tell the restaurant team when booking so the kitchen can provide current, individual guidance.
Is the restaurant suitable for business meals, celebrations and pre-theatre dining?
Yes. The Westminster location, elegant dining room and sharing-led menu make the restaurant suitable for business meals, date nights, family gatherings and celebrations. Its proximity to Victoria and central London attractions can also work well for an early meal before a theatre performance or evening engagement.
Does Romy Gill at The Pem offer private dining?
Guests can enquire about private dining and group occasions directly with the restaurant. Capacities, menus, minimum spends and room availability vary, so the events team should confirm the appropriate arrangement for the date, group size and style of occasion.
What are the opening hours, dress code and booking policies?
Opening hours, dress guidance and booking or cancellation terms can change. Check the latest information on the restaurant website or contact the team before travelling. Guests who need step-free access or other accessibility arrangements should discuss these when booking so the hotel and restaurant can provide accurate guidance.
