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Time of India
29-05-2025
- Entertainment
- Time of India
Purple Gnocchi, Causa, Nazakat: Celebrating International Potato Day with some interesting dishes across Mumbai! Check it out
International Potato Day From humble street carts to upscale gourmet kitchens, the potato has long been a star ingredient in Mumbai's diverse culinary landscape. Ahead of International Potato Day, which is tomorrow (May 30) we pay tribute to this unassuming tuber that has found its way into nearly every cuisine and every heart. Crispy, creamy, mashed, or spiced — the potato is as versatile as it is beloved. Here's looking at some of the most creative and delicious potato dishes… Purple Potato Gnocchi A vibrant take on the classic Italian dish, the Purple Potato Gnocchi at Gigi is made using naturally-hued purple potatoes that have a slightly nutty, earthy depth of flavor. Chef Beena Noronha, Brand Chef Gigi, explains the dish saying, 'The gnocchi is hand-rolled and gently sautéed in a warm sage and hazelnut brown butter, adding a toasty richness and aromatic lift to each bite. It's served over a velvety roasted pumpkin purée, which balances the dish with a touch of natural sweetness and creaminess. ' Potato Mille Feuille Potato Mille Feuille at Mercii features delicate layers of thinly sliced potatoes, meticulously arranged to form a crisp, golden mille-feuille. 'Topping the potato layers is a luxurious truffle foam, which adds an aromatic and earthy dimension. This light, airy foam is crafted from preserved Périgord Truffle and fresh cream, delivering an indulgent burst of flavor with every bite,' says Head Chef Dennis Koll. Dauphinoise Potato and Pulled Pork/Mushroom The Dauphinoise Potato and Pulled Pork/Mushroom is a stunning celebration of technique, comfort, and innovation—absolutely perfect for International Potato Day. Neuma also serves Taters (potatoes) for the Brave. These are house-made steak fries tossed in sweet-spicy bell pepper sauce, served with garlic aioli. Explaining the dish, Chef Suvir Saran, Culinary Director of Neuma tells us, 'We wanted to give the humble fry its superhero moment. 'Taters for the Brave' is bold, fiery, and unapologetically comforting—just like the best stories told over shared plates. It's a hug, a dare, and a delight all in one.' Causa Amaru in Bandra serves Causa which is a Peruvian dish made with a smooth, chilled potato purée. Chef Shreyas Kadam, says, 'The dish is made using three types of potato: creamy Yukon Gold, naturally sweet orange sweet potato, and earthy black potato. Together, they create a colorful and flavorful base. It's then topped with spicy prawns, jalapeño chicken, and fresh tuna.' Aloo Nazakat Aloo Nazakat at Taste of Punjab served byChef Mujeeb Qureshi elegantly stands out in terms of appearance and aroma. This barrel-shaped, sesame-coated appetizer remains a go-to dish for every veggie lover. Cheesy Potato Skillet The dish is a tandoori twist on comfort food and a modern take on Indian cuisine where tandoori aloo is served with an in-house cheddar cheese sauce. Prakshit Joshi, Executive Chef, Someplace Else says, 'Baby potatoes are par boiled and marinated overnight with homemade spices and yogurt. For the cheese sauce cheddar cheese is melted into a thick creamy consistency. Marinated potatoes are cooked in tandoor till they are charred nicely and served on a bed of cheese sauce topped with sour cream, chilli powder and chives. ' Lime Patatas Bravas At Independence Brewing Company, the Lime Patatas Bravas are think crispy potato bites tossed in a smoky-spicy tomato sauce, finished with a zingy lime aioli that cuts through with just the right amount of punch. 'They're crunchy, creamy, bold and bright, the kind of snack that demands your full attention perfect with a pint. They're comfort food with an edge, simple, satisfying and totally addictive,' says Gunjit Singh Chawala, Corporate Chef Independence Brewing Company. One step to a healthier you—join Times Health+ Yoga and feel the change
Time of India
02-05-2025
- Entertainment
- Time of India
#HarryPotterDay: Your fave Harry Potter treats get a desi upgrade
Chocolate barfi frogs-ones that jump when warmed Pumpkin pasties Age-agnostic, playful and celebrated, the Harry Potter series (the literature and feature films) is as much about the magic spells and characters as it is about the foods featured in it. Be it the delish non-alcoholic Butterbeer or Harry's favourite treacle tart, these dishes have their own fan-following. So, what if these popular treats received a desi upgrade? 'Indian HP food would be pure sensory magic' by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Secure Your Child's Future with Strong English Fluency Planet Spark Learn More Undo Experts say that adding Indian flavours to Potter cuisine would be magical. Says chef Beena Noronha, 'If Hogwarts were set in India, walking into the Great Hall would feel like stepping into a grand Indian wedding — smells of biryani, butter chicken, smoky tikkas, saffron, and ghee would fill the air. Thalis would float to the students, piled high with fragrant curries, chutneys sparkling like potions, and mithai pyramids almost touching the enchanted ceiling.' Adds chef Ishijyot Surri, 'Indian food culture thrives on narrative and sensory experience, which aligns perfectly with the wizarding world and its culinary magic. Spices like star anise, black pepper, mace, saffron and fennel can enhance the magical experience. Indian combinations of flavours that blend sweetness, spice, tang, and floral notes could evoke the enchanting essence of the Harry Potter world.' 'Imagine serving a Sorcerer's Millet Pilaf – it showcases foxtail millet and root veggies in broth, set in a pumpkin or an earthen bowl with edible flowers on top. Gluten-free, light and brimming with plant goodness, it'd be perfect for a modern-day Hogwarts feast,' says Shivani Sharma, chefpreneur and founder of a gourmet brand. Prepare Potter food, but make it Indian 120823767 Butterbeer variants * Masala doodh is associated with warmth, celebrations, and comfort — exactly what Butterbeer is supposed to be. It'll be spiced with cardamom, saffron, and pistachios, sweetened with jaggery * A warm, frothy jaggery-spice brew: Think saffron, cinnamon, cardamom, a hint of ginger, sweetened naturally with jaggery, topped with a cloud of whipped malai. Serve in old school copper mugs, dust with a little edible gold dust * Use a base of spiced masala chai and top it with lightly whipped saffron cream and caramelised jaggery. Jaggery gives a richer flavour, while a splash of coconut milk can add a magical texture. It would resemble the feel of festive chai served in a kulhad, but it'd be frothy and buttery * Saffron Thandai Latte reflects the lavish indulgence of Butterbeer as it is a warm, creamy blend of almonds, saffron, fennel, and rose. The slight kick of Butterbeer is reminiscent in thandai's pepper and cardamom notes * Nut Milk Latte made with almond butter and laced with spice (sweetened with dates or jaggery), foamy with a dollop of coconut cream. Rather than heavy sugar, it'd add warmth from nutmeg, cinnamon, and a hint of pink salt Butterbeer thandai Honeydukes mithai shop Jalebi Wands – crispy spirals of flossed sugar bursting with edible glitter syrup Chocolate Barfi Frogs – ones that jump when warmed Peda Snitches with golden varq wings Gulab jamun firecrackers bursting with paan syrup or Rasgulla Bubbles Bertie Botts Indian edition * The Every Flavour Indian mix: Start with gulkand and take a turn towards saucy with imli. Then you'd have limey and sharp hing followed by some spicy green chilli. Add smoky black cardamom with earthy paan and jaljeera zing with a bitter gourd bite Harry's Treacle Tart * Gur and Coconut Tart: The almond crust would be gluten-free, and it'd cradle a luscious filling of coconut, jaggery and a hint of saffron. The combination of coconut barfi and caramel would bring in soft sizzling warmth Pumpkin Pasties * Mini Gluten Free Pumpkin Filled Empanadas: Made from almond or amaranth flour, the spiced filling would consist of cumin, fennel, green chillies, and a hint of jaggery to balance sweetness. Bake the pockets instead of frying -Inputs by chefs Shivani Sharma, Ishijyot Surri and Beena Noronha Masterclass for Students. Upskill Young Ones Today!– Join Now
