Aloo Tikki and a Tempranillo


Aloo Tikki simply means Potato (Aloo) Cutlet (Cutlet). After writing almost 3 dozen blogs about Indian street food, it would be a huge injustice if I still did not write about the street foods from the capital of India - Delhi.

Absolutely every aspect of this dish is yummily, deliciously, mouth watering! Just like the Bhel Puri and Samosa, through its sheer, unmatchable flavors Aloo Tikki has also made a name and made it to nooks and corners in several cities besides the capital of India.

So much so that, the Mumbai-kers wanted their own version of Aloo Tikki and hence came up with the Ragda Pattice.

This encounter for me with the Aloo Tikki arose due to a chicken and egg situation. I had this beautiful Tempranillo lying and staring at me for a few days. Then last night I dreamed like the Tempranillo was calling out to me and saying "Please pair me with something, bold and beautiful - yet uncorrupt my own identity!".

The next morning, I woke up with a smile - I found the perfect partner for this Tempranillo - what else? Aloo Tikki!

I could not wait for the sun to set, so I can get to work making these delicious snacks. And the sun finally set and the Aloo Tikki aroma started to spread in my kitchen...


The WINE paired with Aloo Tikki

I absolutely love the Tempranillo! Anytime I've had a long day and do not want to get bogged down by all the layers that unfold in a wine, I open a Tempranillo. Anytime I want to sip on a wine that is multi-dimensional, yet not too intense, with the right balance of minerality, earthiness and fruit profiles - I seek out a Tempranillo. The reason could be attributed to the geography and climate of Rioja (a Spanish region, that is th main region for the Tempranillo grape) - not too cold like the other old world wine regions (Germany, France, northern Italy and etc.), yet cool enough to retain aciditiy - unlike the New world wine regions (USA, South Africa, Australia and etc.).


Tasting notes

I first dipped the Tikki in spicy tamarind sauce and gobbled up a mouthful. Then generously sipped on the Tempranillo. The Aloo Tikki was loaded with cumin, coriander with hints of lemon juice. And the Tempranillo was loaded with mocha, blackberries and vanilla bean flavors. 


The verdict

The best part about this pairing was, how the Aloo Tikki left the Tempranillo flavors untarnished and how the Tempranillo warmly hugged the spices in the Tikki. 

I could eat and drink like this everyday! But when it comes to food and wine I like to follow the footsteps of our great President Mr.Franklin who so wisely put it: "Be temperate in wine, in eating, girls, and cloth, or the Gout will seize you and plague you both" 

After all, who wants to end up with Gout after such a wonderful experience?!