Purple Gnocchi, Causa, Nazakat: Celebrating International Potato Day with some interesting dishes across Mumbai! Check it out

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.