t school in Bradford, Gita Mistry loved cooking.

“It was one of my two favourite subjects,” she says. “I’ve always had a creative passion for food, taste and colour. When I was younger I used to play around with different foods to see how they tasted and looked together.”

Her other love, while a pupil at Buttershaw Upper School was geography, reflecting her love of exploring different places. “That ties in with food, because wherever I go I like to sample the food,” she says.

As she grew up, Gita’s love of and aptitude for cooking saw her in demand among her friends to cook at dinner parties.

“It really is a wonderful feeling to be asked to cook for other people. I like cooking in other people’s homes – it is a challenge, it is exciting.”

But it is cooking in her own home in Clayton Heights that threw Gita, 40, into the culinary spotlight.

This year she fought off strong competition and impressed some of the UK’s toughest food critics to become Home Cook Champion in the BBC2 television show Eating With The Enemy.

After entering the competition on the recommendation of a friend, she took part in regional heats before winning the national final.

“It was very nerve-wracking. And it was very strict – there were no allowances. I wanted to give the judges food they had not tried before.”

She describes her style as “very precise”, something she inherited from her mother. “When I was young, I used to cook with mum at home – she taught me a lot, especially paying attention to detail.”

However, the food she cooks, is, she adds, “very different to mum’s”.

“It is new Indian food for a new generation; it is lighter and I’m able to cook dishes without using oil.”

Born in the UK, Gita’s family roots are in India, and the country greatly influences her cooking. She has visited the country a number of times, researching and sampling dishes.

Her cooking is also influenced by the time her family spent living in Tanzania. “I also incorporate principles and influences from other parts of the world, including Afro-Caribbean and French food. I cook light, fresh dishes with an Indian influence. Dishes such as ginger lemon cabbage with onion seeds which is cooked in fresh lemon zest rather than oil, and I cook a lovely spicy fish dish with mustard seeds.”

Gita studied catering, taking courses in food preparation, and patisserie, but did not go on to work in the industry.

“I have a training and development background,” she says. “I ran courses with local government.” She has also been involved in mentoring and voluntary work.

Success in the competition prompted Gita to set up her own business. Among the many services she offers are cooking at home, in offices, at private parties, and at food festivals “Cooking is my passion. I really enjoy going into different places, planning a meal and cooking it. I will also guide people on meal preparation, and hold taster sessions. I’m really excited about working with food and bringing food and people together.”

Despite cooking Indian food “for a new generation” Gita has not abandoned the “old classics” and still creates traditional dishes such as korma and dhansak. “I have not left them behind – I just don’t focus on them.”

She is keen to pass on her enthusiasm to others, and let people know how uplifting an experience cooking can be.

“I’m amazed by the number of people who can’t cook, particularly young people. They seem to have forgotten the art of cooking.”

Despite her extensive repertoire, Gita has no hesitation in naming her favourite recipe. “Potato and cashew nut – I think it is a lovely dish. It is easy to prepare and it goes down as well with meat eaters as it does with vegetarians – and there is a vegan option.”

To contact Gita, e-mail info@gitamistryfood.co.uk