We – as an Indian – love to add spices to our daily dishes whether it is for traditional Indian cuisine or international dishes. By infusing Indian flavours we transformed normal momos into tandoori momos, regular pasta into makhani pasta and classic sushi into Jain-friendly sushi or paneer-staffed sushi. This fusion cuisine is our deep-rooted love for bold and aromatic spices. Now, the latest trend in this Indian fusion cuisine is cream cheese.
Is cream cheese a fusion cuisine?
Cream cheese is mainly made with cream or a mixture of milk and cream. It originated in Europe and then became very popular in the US. However, the versatility of cream cheese has helped it to be a fusion cuisine, especially in the Indian context.
Cream cheese is used in sushi rolls, bagels with international toppings and dips worldwide. In the US, it is used as a spread and filling for different types of sandwiches. Additionally, cream cheese is a popular ingredient during the baking process like cheesecake or some pastries or frostings.
Well, you might be surprised that this delicious cream cheese is actually an accidental dish. In 1872, William Lawrence, the American dairyman, was attempting to replicate Neufchâtel, a type of French soft cheese and accidentally stumbled upon a new cheese production. A new result was achieved by Lawrence, which became a smooth and creamy flavour instead of the crumble texture of Neufchâtel, which later became popular as cream cheese.
You might be thinking what is fusion cuisine? Well, we call a dish a fusion cuisine when different flavours and techniques from different culinary traditions are combined to create something different and innovative. We can take some examples here. Sushi Burrito – a combination of Japanese sushi and Mexican burritos – wrapped the sushi ingredients like rice, vegetables and fish in a large seaweed sheet. Another example would be butter chicken pasta. This is a fusion cuisine of Italian pasta and North Indian butter chicken creamy gravy.
Role of Indian spices in transforming Cream Cheese
India is often considered as the “Land of Spices.” It is because every year, India produces over 100 varieties of spices including turmeric, black pepper, cardamom, fennel, mustard seeds, nutmeg, mace and so on. Moreover, this country has been considered the largest spice trader, contributing around 75% of the global spice trade. Henceforth, fusion cuisine is deeply rooted in the culinary tradition of this country.
Indian spices and flavours have the ability to transform a normal soft cheese into versatile and aromatic ingredients reflecting the culinary heritage of the country. Indians can simply transform the normal soft cheese by adding tadka (tempering mustard seeds, green chillies and curry leaves in hot oil), pickles or spices.
However, the addition of finely chopped coriander leaves chutney in the cream cheese can create a tangy flavour dips or spreads. Another fusion option can be the addition of powered spices like chat masala, curry leaves powder, black pepper powder or karam podi in a cream cheese that can create an instant desi flavour which can go with crackers, staffed parathas, sandwiches or pizzas.
Sweet spices like cardamom or cinnamon can be added as an exciting flavour to the cream cheese while preparing desserts. The aromatic spices beautifully pair with sugar or honey creating a sophisticated flavour for pastry, cakes and kulfi (Indian ice cream).
Therefore, Indian spices have a great role in creating fusion cuisine that improves the cultural appeal of cream cheese with regional authenticity. Moreover, the versatility of cream cheese allowed chefs to create different flavours and dishes that inspire culinary innovation globally.
Historical context of Indian fusion cuisine
Indian fusion cuisine is not a modern phenomenon; it is rooted back in history when Indian culture meets foreign culinary culture. From the eras of 1526 CE to 1857 CE, the Mughal invaders introduced rich flavours like kebabs, and biriyani and rich gravies like korma and nihari. From 1757 CE to 1947 CE, British colonialists introduced pastries and afternoon tea. Even trading with foreign countries like Central Asia, Persia and Southeast Asia has shaped Indian cuisine over the decades.
Around 40% of high-end restaurants in India feature the dishes introduced by the Mughals that reflect the rich culinary culture of India. Moreover, the trend of afternoon tea that was introduced by British colonialists later adapted to Indian culture and created global flavours like masala chai. Currently, the Indian tea market generates around $1.3 billion yearly.
During the 16th century, the Portuguese traders introduced tomatoes, chilli peppers and potatoes that reshaped the regional cuisine of India. Not only this, from the Americas, the Portuguese also brought peanuts, cashews, corn, pawpaw, peppers, squash, pumpkin and beans. You might know, that these ingredients are the sole ingredients used in Indian dishes like aloo gobi, bhindi masala, tikka masala, biriyani and so on. Even one of the significant ingredients, vinegar, used in achaar (Indian pickles) was also given by the Portuguese.
Health Benefits of spices in cream cheese
Because of being a dairy product, cream cheese has its own health benefits. In cream cheese around 99.2 calories are found per ounce with 5.7 grams of saturated fats and around 1.7 grams of protein. It is very beneficial for bone health, supports immune functions and improves gut health.
However, adding Indian flavours and spices to the cream cheese can increase the health benefits. Adding turmeric to cream cheese can support joint health and combat inflammation because of the anti-inflammatory and antioxidant properties of turmeric.
Cumin and coriander addition to the cream cheese as a tadka can boost the immune system and provide better gut health because these spices are rich in iron. Similarly, cardamom combination with cream cheese can help in better regulation of blood pressure and cardiovascular disease because it has antioxidant properties, cancer-fighting compounds and anti-inflammatory compounds.
Cinnamon and cloves have antiviral and antibacterial properties like cinnamaldehyde and eugenol that support overall well-being and in combination with cream cheese can boost the immune system and fight infections. In fact, in some studies, it has been found that adding cinnamon and cloves to regular diets can decrease chronic disease chance by 30%.
Use of Indian-spiced cheeses in everyday dishes
Spiced cheese parathas: Use cream cheese as a stuffing for the whole wheat parathas mixed with chat masala, green chillies and coriander can be a flavourful Indian snack.
Stuffed Mushrooms: Use cream cheese as a filling in mushroom caps mixed with garlic, cumin and chilli flex, can be a delicious Indian fusion cuisine leaving a flavourful taste.
Tandoori Sandwiches: Add mustard seed and curry leaf in cream cheese and then layered it with vegetables and grilled tandoori chicken in sandwiches can leave a spicy flavour in your mouth.
Baked potatoes: The use of cream cheese as a topping of baked potatoes with sprinkles of fresh herbs and chaat masala can create a comfort food having several health benefits like better bone health and muscle repair.
Spiced Cheese Toast: Spreading cream cheese on whole wheat bread with the toppings of chopped onions, coriander and tomatoes and grill it can be a healthy snack that can be added to everyday diet.
FAQ
1. What is fusion cuisine, and how does cream cheese fit into this concept?
Well, we call a dish a fusion cuisine when different flavours and techniques from different culinary traditions are combined to create something different and innovative… The versatility of cream cheese has helped it to be a fusion cuisine, especially in the Indian context.
2. How did Indian spices historically influence global cuisines?
From the eras of 1526 CE to 1857 CE, the Mughal invaders introduced rich flavours like kebabs, and biriyani and rich gravies like korma and nihari… During the 16th century, the Portuguese traders introduced tomatoes, chilli peppers and potatoes that reshaped the regional cuisine of India.
3. What are the health benefits of adding Indian spices like turmeric, cumin, and cardamom to cream cheese?
Adding turmeric to cream cheese can support joint health and combat inflammation because of the anti-inflammatory and antioxidant properties of turmeric… Cumin and coriander addition to the cream cheese as a tadka can boost the immune system and provide better gut health because these spices are rich in iron… Cardamom combination with cream cheese can help in better regulation of blood pressure and cardiovascular disease because it has antioxidant properties, cancer-fighting compounds and anti-inflammatory compounds.
4. Can cream cheese be used in traditional Indian dishes, and if so, how?
Indian spices and flavours have the ability to transform a normal soft cheese into versatile and aromatic ingredients reflecting the culinary heritage of the country… Another fusion option can be the addition of powered spices like chat masala, curry leaves powder, black pepper powder or karam podi in a cream cheese that can create an instant desi flavour which can go with crackers, stuffed parathas, sandwiches or pizzas.
5. What role do spices play in transforming cream cheese into a versatile ingredient for both savory and sweet dishes?
The addition of finely chopped coriander leaves chutney in the cream cheese can create a tangy flavour dips or spreads… Sweet spices like cardamom or cinnamon can be added as an exciting flavour to the cream cheese while preparing desserts. The aromatic spices beautifully pair with sugar or honey creating a sophisticated flavour for pastry, cakes and kulfi (Indian ice cream).
6. How has India’s historical trade with other countries shaped its culinary traditions and fusion cuisine trends?
Even trading with foreign countries like Central Asia, Persia and Southeast Asia has shaped Indian cuisine over the decades… During the 16th century, the Portuguese traders introduced tomatoes, chilli peppers and potatoes that reshaped the regional cuisine of India. Not only this, from the Americas, the Portuguese also brought peanuts, cashews, corn, pawpaw, peppers, squash, pumpkin and beans.
