Bushra Griffith
Indian cuisine is rich and diverse, and cheese is now a vital ingredient, used in a variety of traditional and modern dishes. Cheese is a common ingredient in Indian street food, often incorporated to enhance flavour and appeal to the taste preferences of Indian consumers. So, what cheese is used in Indian street food? Indian cottage cheese, or paneer, is the most popular and versatile Indian cheese, with a mild flavour and firm texture, making it an excellent ingredient for absorbing the rich spices and flavours of Indian cuisine. Processed cheese, such as Amul, is also commonly used in Indian street food, as well as mozzarella, which is increasingly being used in sandwiches and has been influenced by the popularity of pizza.
| Characteristics | Values |
|---|---|
| Common types | Paneer, Kalari, Chhurpi, Khoa/Khoya, Amul |
| Texture | Soft and crumbly, firm and <co: 3,5>chewy, stretchy, crispy, moist, granular |
| Taste | Mild, creamy, fresh |
| Role in Indian street food | Enhances flavour, provides creaminess, caters to preference for dairy-rich tastes |
| Dishes | Murgh malai kebab, chicken kadak seekh, cheese vada pao, pav bhaji, dosas |
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What You'll Learn
- Indian street food cheese includes paneer, mozzarella, and Amul
- Cheese is added to Indian street food to enhance flavour and creaminess
- Cheese is often added to tandoori/kebab dishes to reduce spice
- Kalari, a stretchy, mozzarella-like cheese, is a street food delicacy in Kashmir
- Khoa, or khoya, is a dairy product widely used in Indian sweets
Indian street food cheese includes paneer, mozzarella, and Amul
Indian street food has a diverse range of cheeses, with vendors embracing the concept of "dairy-fication". Cheese is often added to dishes to enhance flavour and provide a creamy texture, catering to the Indian preference for dairy-rich tastes. While cheese was not traditionally a part of Indian cuisine, it has gained popularity in recent times, especially among the youth.
One of the most common cheeses used in Indian street food is paneer, a type of Indian cottage cheese. It is a fresh, non-aged cheese with a mild flavour and firm texture, making it ideal for absorbing the rich spices and flavours of Indian cuisine. Paneer is a versatile ingredient, used in classic curries like Shahi Paneer, grilled dishes like Paneer Tikka, and even in fusion dishes.
Mozzarella is another cheese that has found its way into Indian street food, particularly through the influence of pizza. Its fresh taste and stretchy texture complement many Indian dishes, and it is increasingly being used in sandwiches and other fusion foods.
In addition to these, processed cheese, specifically the brand Amul, is commonly used in Indian street food. Amul cheese is a brick of processed cheddar, usually finely grated or shredded over various street food items. Its use in Indian cuisine is relatively recent, with it being invented to fill the gap of a simple, firm cheese in the Indian market.
Other Indian cheeses worth noting include Kalari, a traditional cheese from Kashmir with a mozzarella-like stretchy texture, and Chhurpi, a hard and chewy cheese from the Himalayan region with a strong flavour. These cheeses add unique textures and flavours to Indian street food, showcasing the diverse and evolving nature of Indian cuisine.
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Cheese is added to Indian street food to enhance flavour and creaminess
Cheese is a common ingredient in Indian street food, often added to enhance flavour and provide a creamy texture. Its use in Indian cuisine is relatively recent, with foreign influences, particularly during the Mughal period, introducing cheese to the country. Today, cheese is embraced by Indian fast food vendors, who add it to dishes to cater to the Indian preference for dairy fat and rich, creamy tastes.
Indian street food often features white, shredded cheese, which is usually a processed variety of cheddar made from buffalo milk. This cheese, commonly known as Amul, is a popular choice for street vendors. It is a simple, firm cheese with less than 40% moisture content, making it ideal for grating over various dishes. Amul cheese is widely available in Indian grocery stores and is a common sight at street food stalls, where it adds a creamy texture and a mild flavour to the food.
Paneer, a type of Indian cottage cheese, is another popular choice for Indian street food. It is a fresh, non-aged cheese with a mild flavour and firm texture, making it versatile and adaptable to various dishes. Paneer easily absorbs the rich spices and flavours of Indian cuisine, making it a beloved ingredient in classic curries like Shahi Paneer and grilled dishes like Paneer Tikka. Its simplicity in preparation and versatility have made it a staple in Indian cooking, both in traditional and modern interpretations.
Mozzarella is also increasingly used in Indian street food, particularly in sandwiches and dishes influenced by pizza. Its fresh taste and stretchy texture complement many Indian dishes, adding a creamy mouthfeel and a unique, chewy element to the cuisine. Kalari, a traditional cheese from Kashmir, is similar to mozzarella in texture and is often enjoyed as a street food delicacy. It is pan-fried to achieve a golden, crispy exterior while remaining gooey on the inside, providing a delightful contrast of textures.
The addition of cheese to Indian street food is a testament to its ability to enhance flavour and creaminess. Vendors use cheese to cater to their customers' preferences, experiment with new ingredients, and keep up with evolving trends. Whether it's the familiar Amul cheese, the versatile paneer, the stretchy mozzarella, or the chewy Kalari, cheese plays a vital role in the ever-changing landscape of Indian street food.
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Cheese is often added to tandoori/kebab dishes to reduce spice
Cheese is often used in Indian cuisine, including street food and tandoori/kebab dishes. While there is no definitive answer as to why cheese is added to these dishes to reduce spice, it is likely that the dairy content of cheese helps to balance out the heat and intensity of spices. Additionally, the fat content of cheese can act as a barrier, coating the mouth and providing a temporary relief from spice.
In terms of the types of cheese used in Indian street food, sources suggest that it is typically a processed cheddar variety, specifically the brand Amul. This cheese is made with microbial rennet, derived from bacterial or fungal sources, rather than animal sources. It is a simple firm cheese with less than 40% moisture, made from buffalo milk. Other sources mention paneer, mozzarella, and cottage cheese as alternatives. Mozzarella, in particular, is becoming more common in sandwiches and similar dishes.
When it comes to tandoori dishes, the key spice blend is tandoori masala, which adds a smoky flavour to grilled food. This blend typically includes whole and ground spices such as cardamom, cloves, peppercorns, ginger, garlic, and colouring spices. While not a traditional tandoori dish, one example of cheese being used to reduce spice in this context is the Indian-Mexican fusion dish, Tandoori Cheese Queso. This dish uses a blend of tandoori spices with cheese, vegetables, and milk to create a creamy sauce that can be used as a dip or to add flavour to other dishes.
For kebab dishes, a variety of cheeses can be used, such as mozzarella in crispy fried kebabs or cream cheese in doner kebabs. In the case of crispy fried kebabs, the cheese is combined with chicken mince, rice vermicelli, and aromatic spices and herbs. The mixture is then coated in crushed vermicelli and fried until golden and crisp. Doner kebabs, on the other hand, typically use a spice blend that includes Greek yogurt, buttermilk, and cream cheese as a dressing or dip to accompany the meat.
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Kalari, a stretchy, mozzarella-like cheese, is a street food delicacy in Kashmir
Cheese is a common ingredient in Indian street food, often added to enhance flavour and provide a creamy texture. While cheese was not traditionally a part of Indian cuisine, it has gained popularity in recent times, with an estimated yearly growth of 20% in the cheese market. Street vendors have embraced the concept of "dairy-fication", adding cheese to dishes such as pav bhaji and dosas to cater to the Indian preference for dairy fat.
One particular variety of cheese that has become a street food delicacy in Kashmir is Kalari. Kalari is a traditional cheese from Kashmir known for its stretchy, mozzarella-like texture. It is often pan-fried in its own fat until it achieves a golden, crispy exterior while remaining gooey on the inside. This cooking method adds a unique, chewy texture to various dishes, making it a favourite among cheese enthusiasts. In Kashmiri cuisine, Kalari is not just a food item but a cultural emblem, enjoyed as a street snack or in home-cooked meals.
The use of cheese in Indian street food has evolved over time. While it started gaining popularity during the Mughal period, with paneer (a fresh, non-aged cheese) becoming a staple, it has now become an integral part of modern Indian street food. Cheese is used in various non-traditional street foods, such as vada pav, where young people add it to reduce the spice levels. Processed cheese, such as the Amul brand, is commonly used, and mozzarella is also increasingly used in sandwiches and other dishes.
The versatility of cheese has allowed it to find its way into a variety of Indian dishes, both traditional and modern. Its ability to blend with other flavours while maintaining its distinct texture has made it a favourite in Indian cooking. Whether it is the stretchy Kalari in Kashmir or the simple, firm paneer used across India, cheese has become an essential ingredient in the diverse and rich tapestry of Indian cuisine.
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Khoa, or khoya, is a dairy product widely used in Indian sweets
Cheese is a common ingredient in Indian street food, often added to enhance flavour and provide a creamy texture. While cheese is not traditionally a part of Indian cuisine, it has gained popularity in recent times, especially among younger consumers. Indian fast-food vendors have embraced the concept of "dairy-fication", adding cheese to dishes like pav bhaji and dosas to cater to the Indian preference for dairy fat.
One of the most popular types of cheese used in Indian street food is paneer, a type of Indian cottage cheese. It is a fresh, non-aged cheese with a mild flavour and firm texture, making it ideal for absorbing the rich spices and flavours of Indian cuisine. Paneer is a versatile ingredient, used in classic curries like Shahi Paneer, grilled dishes like Paneer Tikka, and even in fusion dishes.
Another type of cheese that is commonly used in Indian street food is processed cheese, such as the Amul brand. This cheese is often shredded or grated over street food dishes. It is made with microbial rennet derived from bacterial or fungal sources, rather than animal sources, and is usually made from buffalo milk.
While less common, mozzarella cheese is also used in Indian street food, particularly in sandwiches and other dishes where its fresh taste complements the other ingredients. Additionally, a dairy product called khoa, or khoya, is widely used in Indian sweets. Khoa is made by slowly simmering milk in a large, open iron pan, causing the water content to evaporate. This process leaves behind a thick, yellowish residue with a granular yet moist texture and a rich, creamy taste. Khoa's subtle sweetness and rich texture make it an essential ingredient in a variety of Indian desserts.
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Frequently asked questions
Indian street food often uses processed cheese, such as Amul, which is similar to cheddar. Other types of cheese used include paneer, mozzarella, and khoa.
Amul is a brand of processed cheese commonly used in Indian street food. It is usually finely grated over dishes.
Paneer is a type of Indian cottage cheese made from buffalo milk. It is a fresh, non-aged cheese with a mild flavor and firm texture, making it versatile and simple to prepare.
Khoa, also known as mawa or khoya, is a dairy product made by slowly simmering milk until it forms a thick, granular yet moist residue with a rich, creamy taste. It is widely used in Indian sweets.
