"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

Carrot sambaro

(Serves 4)


750g/1lb 10oz carrots – julienne
1⁄2 tsp black mustard seeds
2 tbsp ground nut oil
4 cm piece of fresh ginger mashed
1 medium green rocket chilli chopped
1⁄4 tsp salt to taste
1⁄2 tsp ground coriander seeds
1⁄2 tsp ground cumin seeds
1⁄4 tsp turmeric
1⁄4 tsp garamasala Juice of
1⁄2 a lemon
2 tbsp fresh chopped chives
1 tbsp fresh coriander


Squeeze the fresh lemon juice and julienne the carrots.


  1. Heat the oil in a large frying pan over a medium heat.
  2. Add the mustard seeds and when the popping has stopped, add the carrots, ginger, green chilli, coriander, cumin, turmeric and salt to taste.
  3. Stir-fry quickly for 2-3 mins or until the carrots begin to soften; remove from heat.
  4. Squeeze over some lemon juice and sprinkle over the garamasala, chopped chives and fresh coriander .