Chef Sanjeev Kapoor launches USA Blueberries Across the Globe, showcasing innovative blueberry recipes for modern Indian and global kitchens
The growing popularity of U.S. blueberries in India received a significant boost in Mumbai as Padma Shri Chef Sanjeev Kapoor unveiled USA Blueberries Across the Globe, his second recipe book created in collaboration with the U.S. Highbush Blueberry Council (USHBC). The launch took place during Blueberries Go Big India 2026 at JW Marriott Mumbai Sahar, bringing together chefs, nutrition experts, food technologists, retailers, importers and food industry leaders to explore the expanding role of blueberries in India’s evolving culinary landscape.
As Indian consumers become increasingly open to global ingredients and healthier food choices, blueberries are finding their way into everything from breakfast bowls and bakery counters to restaurant menus and contemporary Indian cuisine. Chef Kapoor’s latest book reflects this shift, presenting a collection of recipes that showcase the versatility of U.S. blueberries across international, modern and Indian-inspired preparations.
The publication follows Chef Kapoor’s earlier collaboration with USA Blueberries, which focused largely on traditional Indian applications. This new volume takes a broader view, demonstrating how blueberries can move effortlessly between sweet and savoury dishes, beverages, desserts, bakery products, sauces, chutneys and innovative foodservice concepts.
How U.S. Blueberries Are Finding a Place in Indian Kitchens
The event highlighted the growing interest in blueberries among both consumers and food businesses. Discussions centred on culinary innovation, nutrition, product development and the ingredient’s potential across categories including bakery, dairy, beverages, snacks, mithai, desserts and healthy eating solutions.
In his author’s note, Chef Kapoor reflects on how blueberries have become increasingly familiar to Indian audiences, appreciated for their naturally sweet-tangy flavour, vibrant colour and adaptability. Whether incorporated into a simple breakfast, a café-style dessert or a dish with Indian influences, blueberries offer chefs and home cooks a versatile ingredient that complements a wide range of culinary styles.
Adding an international perspective to the programme was Haiying Zhang, Director of Global Business Development at the U.S. Highbush Blueberry Council. During her visit to India, she met with importers, processors, retailers, ingredient suppliers and foodservice professionals to discuss future opportunities for U.S. blueberries in one of the world’s most dynamic food markets.
In her foreword to the book, Zhang notes that India’s food culture continues to evolve by embracing global ingredients while creating distinctly local flavours. She highlights the flexibility of U.S. blueberries across fresh, frozen, dried, freeze-dried and ingredient formats, making them relevant for chefs, bakers, food manufacturers and home kitchens alike.
The programme also spotlighted the USA Blueberries Quality Sample Program (QSP), an initiative designed to help Indian companies, chefs and product developers evaluate different blueberry formats for recipe development, product trials and commercial applications.
Inside Chef Sanjeev Kapoor’s New Recipe Collection
At the heart of the event was a recipe collection that demonstrates how blueberries can be integrated into contemporary food culture. USA Blueberries Across the Globe features a diverse mix of dishes that move beyond conventional desserts and showcase the fruit’s adaptability across cuisines.
Among the recipes included are Avocado Toast with Arugula and Blueberries, Blueberry and Bocconcini Mini Pizza, Veg Tagine with Blueberries, Sweet Potato and Blueberry Sliders, Blueberry Focaccia, Blueberry Mango Salsa and Blueberry Quinoa Salad. For those with a sweet tooth, the collection also features Blueberry Blondies, Blueberry Crumble Cheesecake, Blueberry Tiramisu, Blueberry Tres Leches and Blueberry Cream Cheese Buns, alongside versatile staples such as Blueberry Compote and Blueberry Chutney.
Designed for chefs, bakers, food entrepreneurs and home cooks, the book serves as both a source of culinary inspiration and a practical guide to incorporating blueberries into everyday meals, premium dining experiences and commercial food applications.
Speaking at the event, Raj Kapoor, India Representative for the U.S. Highbush Blueberry Council and Managing Director of Assocom India Pvt. Ltd., described the launch as an important step in expanding awareness of U.S. blueberries in India. He noted that the collaboration with Chef Sanjeev Kapoor highlights the ingredient’s versatility across both global and Indian-inspired food formats while creating new opportunities for innovation in retail, foodservice and food processing.
As India’s food scene continues to embrace international ingredients through a local lens, USA Blueberries Across the Globe arrives at a moment when chefs, brands and consumers are increasingly looking for ingredients that combine flavour, versatility and contemporary appeal. The new book captures that momentum, offering a fresh perspective on how blueberries can be woven into the everyday language of modern cooking.
