has teamed up with potato fan and star of Iron Chef UK, Sanjay Dwivedi
to show just how versatile potatoes can be, by creating a range of exciting potato dishes with an international flavour.
said: "Potatoes are a delicious part of British dishes but they can be spiced up, and are actually enjoyed across the globe.
From Bombay potatoes, to Masala potatoes, samosas or chilli mash, potatoes are a fantastic foundation for an unlimited number of tasty and exciting meals.
The research shows that nearly one in four prefer Indian dishes cooked at home
, and with potatoes it's so quick and easy to do."
Sanjay's recipes, including Spiced Potatoes
with Aubergine & Coconut and Masala Potatoes with Cumin & Tomatoes along with many others are available at www.lovepotatoes.co.uk.
Videos featuring Sanjay
showing how to prepare and cook the dishes are also available on the site.
To cater for all needs Sanjay Dwivedi
and Potato Council
have created the Ultimate Potato Curry, whose strength can be varied accordingly: Sanjay
said: "There are many ways to alter the strength of your curry to your liking.
Team Potato: Chef Sanjay Dwivedi
Now Head Chef/Patron at Zaika in London's Kensington, Sanjay Dwivedi's career has been both varied and colourful.
As a young man he
originally left home in South India and the family hotel business and came to London to complete a course in Hotel Management.
However a growing passion to pursue a career as a chef soon emerged, and saw Dwivedi working in some of London's finest kitchens, including The Ivy
, Le Caprice, Coast and The Atlantic Bar and Grill.
During this time as he
gained in experience and success, he
craft and further enhanced his
understanding of the strict, almost military, disciplines of classic French techniques.
By combining this with his
innate knowledge in the application of Indian spices, Dwivedi's signature style began to emerge.
confidence and creativity grew, news of his
enthusiasm and talent secured him firstly the position of chef consultancy at the exclusive Soneva Fushi Resort in the Maldives, then as touring chef on The Rolling Stones
"Bridges of Babylon" world tour.
In 1999, he
returned to London as part of the opening team at restaurant Zaika
in London's Kensington.
Two years later, Zaika
was one of the first Indian restaurants to gain a Michelin star for its innovative, sophisticated cuisine.
Since then he
has added to his
global experience at Tabla
in New York and as chef consultant for both the opening of Tantra in Los Angeles and then at Tanzore in Beverley Hills.
In January 2005, Dwivedi
took over restaurant Zaika
as Head Chef/Patron.
Over the years, his
enthusiasm and creativity have never waned, nor has his
passion for his
earliest inspiration in the use of the freshest Indian spices.
ethos of sourcing only the best seasonal produce and ingredients from the UK, combined with his
subtle blending of freshly ground and roasted spices, imparts unique and refined flavours in a myriad of dishes in Zaika
's light and modern Indian menu.
Dwivedi's talents have not only been recognised in London, where he
has appeared in various television programmes, including Market Kitchen, but more recently in 2008, at the national food and wine festival held at Jesmond Dene House in Newcastle.
That same year Dwivedi showcased his
cuisine on the world stage, at the international chefs' gastronomic congress Identita Golose in Milan.
Earlier this year in 2010 he was one of four acclaimed chefs to take part in Channel 4's UK version of the series "Iron Chef", which was televised in the spring.