Chef Ranveer Brar, while at a promotional event of this new flavours of Kellogg’s corn flakes held in Mumbai, shared insights with BW Hotelier to discuss their motive behind introducing this cold breakfast delicacy married with Indian flavours.

IN A bid to introduce Indians to a dynamic breakfast option, Kellogg’s India along with Chef Ranveer Brar unveiled their range of corn flakes in three authentic flavours of India - Thandai Badam, Kesar Pista Badam and Rose Badam, with an aim to touch the Indian hearts through these ‘desi’ nostalgic flavours. Chef Ranveer Brar, while at a promotional event of this new flavours of Kellogg’s corn flakes held in Mumbai, shared insights with BW Hotelier to discuss their motive behind introducing this cold breakfast delicacy married with Indian flavours.

Why and how did you ideate of collaborating with Kellogg's to introduce select Indian flavours in the cold breakfast segment?

RB: The idea was very simple, to introduce something that consumers are familiar with and relate to. Cornflakes is not typically Indian, but when you combine it with something that each one of us can relate to that is our distinct Indian flavours in milk, we found a big opportunity and cornflakes was the best carrier that I could find. We chose flavours that cross all barriers, boundaries and the new range of Kellogg’s Corn Flakes - Thandai Badam, Kesar Pista Badam and Rose Badam flavours are proof of that. They cross all barriers of age. To the newer generation they are still fascinating and to the older generation, they still evoke a sense of nostalgia, these are flavours all of us connect with.

Hailing from Lucknow, known for its rich age-old flavours and delicacies, are the new three flavours (if any) influenced by the same?

RB: It was a very natural process to use these flavours given that they have been a significant part of my growing up years. Take for example Kashmiri Chai you get in Lucknow – it’s served with Rose petals or the culture of serving Kesar milk in winters and everyone is well versed with the thandai of Lucknow, all these are well-known delicacies. Wherever you go in Lucknow, you will find these flavours.

Launching the Thandai flavour just ahead of Holi festival, what new flavours are you considering to further add to the Kellogg's portfolio that is influenced by predominant Indian flavours?

RB: We are working on developing this product offering and are looking to add many flavours, none of which I can reveal at this stage. There is a lot of flavours which are both occasion relevant – we are working on festival specific flavours and we also doing region specific. That’s the true beauty of food, you can touch people in various ways through various aspects.

What promotional activities are underway by you to further increase the popularity of these select Kellogg's flavours pan-India?

RB: My sole objective in life is to promote Hindustaniyat! I want to draw attention to the fact that we have a very rich culture and all that we must do is take inspiration from our rich past. It’s part of my larger scheme in life and is a major step and I’ll keep promoting my cause and the cause is Indian food.