"Gita's cardamom custard was magnificent and her great balance of flavours and spices delivers a real kick"

Charles Campion
Author of the
London Restaurant Guide 2009

Gita Mistry Recipes

Potato with cashew nuts and lime leaves, served with cucumber raita

(Serves 4)


500g/1lb Potatoes part boiled
60g/2oz cashew nuts
1 tsp cumin seeds
1/2 tsp paprika
1⁄2 tsp chilli powder
1 tsp onion seeds &  a handful of lime leaves
2 tsp dried coriander
1⁄2 tsp turmeric
1 1/2 tsp of ginger pulp
1 medium dry whole chilli
salt to taste
Ground nut oil
1tbsp chives
Juice of a Large Lemon
Zest of a lime

For the raita

1⁄2 cucumber grated
250g plain yoghurt
1 clove garlic
1 small rocket chilli
1⁄2 tsp turmeric
Salt to taste
1⁄4 tsp mustard seeds crushed


Peel and chop the potatoes into chunks and part boil in salty water for 15 mins. Set aside. (For the raita) Prepare the grated cucumber and remove the water by squeezing it in your hands (For the raita) Crush the garlic, finely chop the green chilli and grind the mustard seeds in a pestle and mortar.


  1. Heat 2 tablespoons of oil in a Lowu or shallow level pan, and lightly fry the cashew nuts, cumin seeds and add the limes leaves and stir.Now add in thre ginger and whole green chilli.
  2. Add the potatoes and sprinkle in the onion seeds, paprika, chilli powder, dried coriander, salt and turmeric. Give it all a good stir and cook on a medium heat for 2-3 mins, add in the lime zest and lemon juice. (This brings out all the flavours.) Finally, after a good stir sprinkle over the chives.)
  3. (For the raita) Add to grated cucumber: the yoghurt, garlic, chilli, and turmeric and give it stir. Add salt to taste and mix in the crushed mustard seeds.