Organisation leverages culinary collaborations and immersive experiences to build awareness and inspire adoption among consumers and chefs
Australian Avocados recently held an exclusive culinary showcase in Mumbai in collaboration with the School of European Pastry (SEP).
The experience featured a specially curated five-course menu by chef Parvinder Singh Bali, director of School of European Pastry and Culinary, designed to showcase the versatility of Australian avocados across formats, textures, and cuisines. From fresh and light combinations such as mango, apple and nori crisp, to more indulgent creations like avocado mousse with compressed watermelon, avocado tempura chaat, and avocado-based desserts, each course highlighted the distinct applications of the ingredient across everyday and contemporary formats.
Australian avocados are grown across Queensland, Western Australia and other climatically diverse regions of the country, ensuring year-round availability. Rich in good fats, including monounsaturated fats, the same beneficial fats found in olives, along with fibre, folate, potassium, and B vitamins, Australian avocados are well suited to the demands of modern, health-conscious diets.
India represents a priority market for Australian Avocados, with the focus firmly on building long-term trade partnerships across the value chain, from importers and distributors to retail and foodservice. This trade-led approach is supported by growing consumer awareness, driven by increasing exposure to global food culture and a stronger focus on health and nutrition.
According to recent trade data, India imported over 20,358 tonnes of avocados in the 12 months to December 2025, with imports between July and December 2025 rising 127 per cent compared to the same period the previous year, reflecting strong and accelerating market demand.
Duncan Wells, Western Australia director for Australian Avocados, commented: “India is one of the most exciting growth markets for Australian avocados. The scale of demand growth over the past year alone speaks to how rapidly consumer appetite is shifting here.
“Building a meaningful, long-term presence in this market means working closely with the right partners to ensure the product reaches consumers consistently and at the quality they expect. Engagements like this plays an important role in that journey, bringing the product to life for the industry professionals who shape how and where it is adopted.”
Chef Parvinder Singh Bali, director of the School for European Pastry and Culinary, added: “Australian avocados are a genuinely exciting ingredient to work with professionally. The quality is consistent and the texture holds remarkably well across different applications, whether you are compressing it, blending it into a mousse, or using it as a base for a frozen dessert. What I wanted to show through this menu is that this is not a one-trick ingredient. It belongs across the entire meal, from the first course to the last and it fits naturally into the kind of contemporary, technique-driven cooking that chefs and food professionals in India are increasingly excited about”.
Australian Avocados said this latest initiative marks an important step in its approach to developing the category in India, combining trade engagement with real, application-led experiences that bring the product closer to how it is used in kitchens and menus.
“As more consumers discover its versatility across formats, from everyday meals to more contemporary preparations, Australian avocados are becoming an increasingly relevant ingredient in Indian kitchens,” it said.
“Now available across Reliance Retail stores and e-commerce platforms nationwide, Australian avocados invite consumers to experience their versatility firsthand and bring these flavours into their own kitchens.”
