"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

Avocado with chickpea and lemon chewraw

(Serves 2)


1 medium avocado
4 tbsp chickpeas
2 tsp light olive oil
Juice of 1⁄2 a lime
Zest of a lemon
1 tsp chilli flakes
1 medium tomato
1 small red onion
1 spring onion
1⁄4 tsp cumin powder
10 coriander leaves
Salt to taste
Black pepper to taste


Peel and slice the avocado length ways and soak in the lime juice and cumin. Zest the lemon and roughly chop the chickpeas. Finely dice the tomatoes, red onion and slice the spring onion in fine rings. Set all these ingredients aside.


  1. Mix the olive oil with the lemon zest and chilli flakes.Add seasoning and coriander leaves.
  2. Mix together the red onion, spring onion, tomato and chickpeas and add to the olive oil mixture.
  3. Saving the cumin lime juice, remove the avocado slices and place onto a plate. Pour the cumin lime juice onto the chewraw mixture and give it a good stir. Season to taste.
  4. Spoon the mixture over the sliced avocado and serve with a wedge of lime.

Makes lovely fresh starter with a kick .If you have time let the whole chewraw rest in the fridge for an hour before serving.