India’s coastal waters are teeming with a hidden gem that is slowly but surely making its way onto plates around the world – edible seaweed. With over 800 species of wild and flavorful seaweed found in the waters surrounding the country, it is no surprise that entrepreneurs like Gabriella D’Cruz are diving into tide pools to harvest this unique ingredient.
As the founder and ecologist of the Good Ocean seaweed food company, D’Cruz is on a mission to showcase the rich biodiversity of seaweed in the state of Goa. By supplying this local ingredient to renowned restaurants like Masque in Mumbai, she is not only promoting sustainable practices but also revolutionizing the way traditional Indian dishes are prepared.
In the kitchen of Masque, head chef Varun Totlani works his magic by incorporating the harvested seaweed into classic Indian dishes such as pani puri, chaat, and popadam. The addition of seaweed adds a depth of flavor and texture that elevates these dishes to a whole new level, creating a unique dining experience for patrons.
Thanks to the efforts of individuals like D’Cruz and Totlani, Indian seaweed is no longer just a coastal delicacy, but a culinary innovation that is making waves in the food industry. The next time you dine at a restaurant serving Indian cuisine, be sure to ask if they have incorporated seaweed into their menu – you might just be pleasantly surprised.
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Video “Indian Seaweed” was uploaded on 01/16/2025 to Dailymotion Channel Eater