Kellogg India recently announced the launch of its new range of cornflakes which includes new flavours such as Thandai Badam, Kesar Pista Badam and Rose Badam. Created in consultation with celebrity Chef Ranveer Brar, these variants are inspired by flavours that Indians have a strong cultural connect to.
They are enriched with the goodness of real almonds, kesar, rose, saffron and pistachio, ingredients which have been embraced by the Indian palate for decades. Milk with kesar, pista and almonds is a combination that a lot of Indians have grown up consuming. Each flavour looks to evoke that nostalgia with the playfulness of Thandai that adds to the colours of fun and family at Holi, the nourishing warmth of Kesar Pista on cool winter mornings or the cooling Rose that adds fragrant notes to a hot summer day.
The brand hosted a unique event that beautifully blended sensorial and cultural experiences which took the audience down the memory lane filled with these Indian flavours. Festive food counters welcomed guests and teased them with a hint of the offerings. A mesmerising Ittar-making stall took the audience on a nostalgic, aromatic ride.
Chef Ranveer Brar said “Kellogg's is trying to nurture a culture of ‘chefmanship’ in every bowl of its cereal it puts forth before consumers and I am glad to be a part of this journey. This new range of cornflakes is attributed to the local flavours of India in particular that creates a sense of nostalgia every time we come across them. It could be your mom who added Roohafza to your milk or the local halwai you visited with your grandparents to enjoy a glass of warm kesar badam milk. Hope a bite of it takes you through the memory lane as much as it did to me while creating it.”
Talking about his own memories growing up with these flavours, the popular chef said, “For me Lucknow has a lot to do with who and what I am today. Being a Punjabi also plays a huge part, and when the medium is milk, memories are so many. The kesar-pista combination has been ingrained in us as mithai, chilled milk as rose flavoured falooda, and festive milk as thandai. For ingredients and flavours that have such a large time stamp and memories attached, it makes sense to evoke those instinctively natural flavours first.”
