Chef Sanjeev Kapoor’s second recipe book with USA blueberries titled “USA Blueberries Across the Globe” was released at the “Blueberries Go Big India 2026” event organised by the US Highbush Blueberry Council (USHBC) in Mumbai.

A media statement said that Kapoor’s new recipe book, released last week, builds on his earlier collaboration with USA blueberries, which focused mainly on Indian traditional foods. The second book expands the scope 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.

Kapoor and his team have 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, it said.

Suitable for everything

In his author’s note, Kapoor highlighted how blueberries are now being enjoyed across both international and Indian kitchens. He described 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.

In her foreword to the recipe book, Haiying Zhang, Director, Global Business Development, 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 fresh, frozen, dried, freeze-dried and ingredient formats.

Published on June 16, 2026