This Onam, Britannia 50-50 Cheeze Dipped has partnered with Chef Pillai to celebrate the signature contrasts of a traditional Sadya through its proposition of being 50% crunchy and 50% melty.
Crafted with 22 baked layers that create a structured crunch and enrobed with cheese, Britannia 5050 Cheeze Dipped delivers contrast through texture. By bringing crunch and melt together in a single bite, it offers a complete snack on its own.
From the crunch of papadam and banana chips to the soft indulgence of payasam, the Sadhya celebrates how distinct flavours and textures can come together beautifully, and the multisensorial textures further elevate the holistic experience. Britannia 5050 Cheeze Dipped brings together a crunchy biscuit with a smooth, melty cheese dipped experience, similar to the contrasting elements that make a Sadya so special.
Building on this idea, chef and content creator Pillai joins Britannia 50-50 Cheeze Dipped this Onam to look at the contrasts that define a Sadya. The collaboration highlights the different elements on a traditional banana leaf and how crunchy and melty textures work together, similar to Britannia 50-50 Cheeze Dipped’s combination of crunch and melt.
Puneet Das, Chief Marketing Officer, Britannia, said, “For us, the most interesting cultural conversations happen when a brand finds a genuine connection between what it stands for and what people are celebrating. With Britannia 5050 Cheeze Dipped, that connection comes through the joy of contrasting textures—50% crunchy and 50% melty.
“The Onam Sadya is a beautiful expression of this same idea, bringing together an array of textures to create one memorable experience. This Onam, we wanted to bring that insight to life in a way that feels culturally relevant, contemporary and unmistakably 5050,” Das added.
Chef Suresh Pillai, Indian-born British chef and restaurateur, said, “Kerala’s food culture has always celebrated the magic of contrasts. In a Sadya, every texture has a role to play — from the crunch of pappadam and banana chips to the softness, creaminess and richness of the curries & payasam. It’s this interplay that makes every bite more exciting. That same thought is what drew me to 5050 Cheeze Dipped for Onam.
“With its 50% crunchy and 50% melty experience, it brings a playful, contemporary take on the idea that contrasting textures can make food more interesting,” Pillai said.
