Manish Tyagi

Chef Manish Tyagi launched his professional career at Trident Agra. His experience in Taj Rambagh Palace's kitchens in Jaipur, and later at Taj Safaris Kanha National Park provided an opportunity for researching indigenous recipes from Central India, leading to the introduction of traditional dishes into his menus. Chef Tyagi focuses on combining India's culinary traditions with California's local produce to create revolutionary dishes.

The idea for Mr. Potato originally came from tornado potatoes, those that you often see at festival stalls. Our version at Aurum has a spiral that isn't expanded quite as much. The team was also hoping to make a connection to potato chaat through the dish. Whereas potato chaat is normally covered with a variety of chutneys that hide the potatoes, Aurum's Mr. Potato is a much more modern take that is served on top of the chutneys with a sprinkling of recognizable Indian spices. 

"The size of Idaho® potatoes is best for making Mr. Potato's dramatic spiral. Other than cleaning the skin, we leave it on the finished product because it lends a nice earthy flavor and crunchy texture as well. Throughout the cooking process, the potatoes always hold their shape and crisp beautifully."