Chef Sanjeev Kapoor launched his second recipe book featuring USA blueberries, titled 'USA Blueberries Across the Globe', at the 'Blueberries Go Big India 2026' event organised by the US Highbush Blueberry Council (USHBC) in Mumbai, according to a media statement. The book builds on Kapoor's earlier collaboration with USA blueberries, which focused mainly on Indian traditional foods, and now expands to global, contemporary and Indian-inspired applications, demonstrating how US blueberries can be used across breakfasts, bakery, desserts, beverages, savoury dishes, sauces, compotes, chutneys and modern food service concepts.
Versatility Across Culinary Applications
According to the statement, Kapoor and his team presented US blueberries as a versatile ingredient suitable not only for premium culinary use, but also for everyday meals, cafés, bakeries, hotels, restaurants, food manufacturers and home kitchens. In his author’s note, Kapoor highlighted how blueberries are now being enjoyed across both international and Indian kitchens, describing them as ingredients known for their pleasant sweet and slightly tangy taste, vibrant colour, nutritional value and versatility, making them suitable for everything from simple breakfasts to desserts, beverages and dishes with an Indian touch.
Expanding US Blueberry Promotion in India
The US Highbush Blueberry Council (USHBC) is actively promoting US blueberries in India, a growing market for the fruit. The event 'Blueberries Go Big India 2026' served as the platform for the book launch, underscoring the council's commitment to increasing awareness and usage of US blueberries in the country. US blueberries are available in several formats, including fresh, frozen, dried, freeze-dried, and as an ingredient, catering to diverse culinary needs.
India’s Evolving Food Culture
In her foreword to the recipe book, Haiying Zhang, Director of Global Business Development at USHBC, noted that India’s food culture is continuously evolving by embracing global ingredients while creating flavours of its own. She emphasized that US blueberries offer wide possibilities for chefs, bakers, food manufacturers and home cooks across all formats. This aligns with the growing trend of incorporating imported fruits and superfoods into Indian cuisine, driven by changing consumer preferences and increasing disposable incomes.
The launch of 'USA Blueberries Across the Globe' is expected to further boost the adoption of US blueberries in India by providing practical, innovative recipes that cater to both traditional and modern palates. The book serves as a tool for food service professionals and home cooks alike, potentially increasing demand for US blueberries in the Indian market.
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