From cardamom to pickles: How Indian flavours are transforming soft cheeses

Cream cheese is being transformed with Indian flavours like podi and curry leaf, chettinad, kasundi and a lot more.

A tadka here, a chutney there, and a sprinkle of chilli powder or chaat masala—like magic dust, they transform any dish, be it pasta, momos, or sushi, into something suited for the desi palate. Indianising global cuisines has long been a trend in India’s food and beverage industry. The result? Tandoori and shahi malai versions of momos, Jain and makhani paneer sushi, thayir sadam arancini balls, and more. Now, the latest to get an Indian flavour twist is cream cheese.

At the recently opened Foodstories, a new gourmet food experience in Hyderabad, cheese lovers could not get enough of the podi and curry leaf cream cheese. This unique blend, combining the aromatic depth of curry leaf powder with the fiery kick of karam podi(a traditional flavoured spice dust), made for an interesting dip, best enjoyed with whole wheat lavash crackers. Conversations with chefs reveal that cheese infused with such bold flavours is an effortless way to elevate a cheese platter. Side note: It can also transform sandwiches with an unexpectedly mind-blowing taste.

Avni Biyani, co-founder of Foodstories, shares, “We want to celebrate every individual’s relationship with food and highlight each city’s hidden culinary gems by curating special products. We help them experience familiar flavours in new and exciting ways. Creamy, tangy, and unapologetically bold, our podi and curry leaf cream cheese is an ode to Hyderabad’s love affair with this spice. It is infused with aromatic curry leaves and the nutty, spicy warmth of traditional podi. We’ve also crafted a curry leaf-flavoured cracker that pairs exceptionally well with this cream cheese.”

As for why cream cheese was given a desi twist, the counter manager at Foodstories puts it simply: “If cream cheese can be flavoured with dill and thyme or hazelnut, why not give it a little chatpata nudge?” The podi and curry leaf cream cheese has quickly become one of the top-selling soft cheeses at the store.

Chennai-based consultant chef Vignesh Ramchander clarifies that incorporating Indian flavours into cream cheese does not mean simply adding curry spices to create a new version. “My top flavour choices would be kasundi and Chettinad masala,” he explains. “While cream cheese is easy to work with, we must be mindful not to alter its texture too much. Cream cheese has a naturally salty flavour, so it’s best to enhance that with ingredients that add a hint of sweetness, tanginess, or pungency. If I’m short on time, I just fold in some cracked pepper. Another fusion I personally love is Avakaya Jalapeño cream cheese.”

While flavoured cream cheese pairs well with lavash, crisps, or crackers, Mausam Naranj of Mumbai-based artisanal cheese brand Eleftheria suggests expanding the options with thepla, bhakri, or ragi chips.

Namrata Sunderasan of Chennai-based Käse Cheese agrees with Vignesh’s choices, particularly Chettinad masala and kasundi. As an artisanal cheesemaker, she is constantly experimenting with new flavours while ensuring they do not impact the cheese’s shelf life. Käse specialises in hard cheeses, with their mor milagai cheddar—a blend of aged cheese and sun-dried chillies—being a standout.