When USA Blueberries Met Indian Flavours: A Wholesome Masterclass at Chef Sanjeev Kapoor’s Studio in Mumbai

We recently attended an engaging USA Blueberries masterclass hosted at Chef Sanjeev Kapoor’s studio in Mumbai’s western suburbs, a session that brought together culinary expertise, nutrition-focused cooking, and thoughtful conversations around integrating global ingredients into Indian food.

While Chef Sanjeev Kapoor himself was not present, the masterclass was conducted by Anupa Das and Afraz Shaikh, two accomplished chefs trained under his mentorship. Their approach was practical, insightful, and rooted in Indian flavours, as they demonstrated how USA Blueberries can be creatively incorporated into everyday Indian recipes without altering their familiar taste profiles. From batters and desserts to savoury elements, the chefs highlighted blueberry applications that felt intuitive rather than experimental.

The experience was made warmer by Alyona Kapoor, Chef Sanjeev Kapoor’s better half, who played host at the event. Her presence added a personal, welcoming touch, making the session feel intimate and well-paced rather than purely instructional.

A key highlight of the masterclass was our interaction with Nicole Podesta, Senior Agricultural Attaché at the U.S. Consulate Mumbai, who was present at the event representing the USA Blueberries initiative. During our conversation, she shared that blueberries entered the Indian market nearly a decade ago, around 2014, and have since evolved fr.om being a niche ingredient to one with growing relevance in Indian kitchens.

She noted that the masterclass showcased the remarkable diversity of blueberry applications in Indian cuisine, spanning baked products, chutneys, savoury dishes, and desserts, while naturally enhancing food with added nutrition, fibre, antioxidants, and essential vitamins. According to her, such platforms play a vital role in bringing together chefs, food bloggers, and food professionals, helping build awareness and confidence around using blueberries in traditional Indian cooking.

The session also highlighted the various forms in which USA Blueberries are available — including fresh blueberries, IQF frozen blueberries, and other formats such as freeze-dried, powdered, puréed, canned, and liquified — making them versatile and convenient for both home cooks and professionals.

The experience truly came together when we sampled the food spread promised by the chefs — and it exceeded expectations in both taste and creativity. From blueberry muffins and cookies that felt indulgent yet light, to beloved Indian street snacks like dabeli, dahi balla, dhokla, and even my personal favourite, pani puri, each dish showcased how seamlessly USA Blueberries can elevate familiar flavours. The dessert counter was equally impressive, featuring rasogulla, basundi, laddu, katli, kalakand, and shrikhand, alongside savoury namkeen — all thoughtfully infused with blueberries. What stood out was how these additions enhanced not just the visual appeal but also the health quotient, making every bite feel wholesome yet delicious. Needless to say, I loved every single dish.

Overall, the USA Blueberries masterclass captured the joy of festive cooking, a timely reminder of how global ingredients can beautifully blend into Indian cooking — where tradition meets creativity. As Christmas and New Year parties light up homes and tables, blueberries add the perfect festive touch — vibrant, flavourful, and health-forward — making them ideal for party menus, dessert spreads, and celebratory get-togethers.