The U.S. Highbush Blueberry Council (USHBC) brought an exclusive USA Blueberries Master Class to Chennai at The Residency Towers, T. Nagar.
This special culinary showcase featured renowned chefs such as Chef Raj Sethia, Director – Culinary, Gangotree Foods, and Padma Shri Dr. Chef Damodaran, President of SICA, as the Chief Guest for the inaugural ceremony.
It offered live recipe demonstrations, media interaction, and innovative uses of USA Dried & Frozen Blueberries in Indian and global cuisine. Mr. Shuvrat Kapoor, USHBC India, provided the orientation. With Blueberries featuring in India’s 2025 Food Trends, Indian consumers are increasingly embracing this, especially in Global Fusion with Indian Classics.
The Live Master Class by Chef Raj Sethia drew participants into a whole new world of tastes and flavours. Chef Raj Sethia taught simple and innovative blueberry-based recipes such as Healthy Blueberry Salad, Starter Blueberry Crostini Rusk, Blueberry Pizza, and Blueberry Rasgullas.
Chef Raj Sethia says, “From the farms of America to the plates of India — blueberries prove that flavour has no borders. For me, cooking is an emotion. USA Blueberries open a world of creativity for me and is my canvas for new culinary stories. From reimagining tradition with a Blueberry Rasgulla, to crafting a vibrant Blueberry Salad, to baking a bold and playful Blueberry Pizza — every dish becomes a story. In this masterclass, I celebrate how a simple berry can spark innovation, emotion and unforgettable flavour.”
Mr. Shuvrat Kapoor added, “USHBC continues to support India’s fast-growing interest in fruit-based innovation, encouraging chefs and manufacturers to explore blueberries in traditional, modern, and fusion applications.”
“With rising interest in functional, premium, and clean-label foods in India, blueberries offer chefs and consumers a powerful combination of taste, versatility, and health benefits,” said Raj Kapoor, India Representative, USHBC. “We’re excited to showcase new applications suitable for both home kitchens and professional foodservice.”
Recent scientific insights highlight the benefits of increasing berry consumption in everyday diets. Research published in Annals of Medicine (2025) suggests that replacing one serving of common fruit with berries — including blueberries — significantly increases intake of anthocyanins, vitamin C, and dietary fiber, nutrients linked to better cardiovascular health.
