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How Seaweed Made Its Way Into Fine Dining  Vendors

How Seaweed Made Its Way Into Fine Dining Vendors

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Rating: 4.0; Vote: 1
India is currently home to 800 species of wild and flavorful edible seaweed. Tapping into the rich biodiversity in the state of Goa, Gabriella D'Cruz free dives into tide pools to harvest it. As the founder and ecologist of the Good Ocean seaweed food company, D'Cruz supplies the local ingredient to world-renowned restaurants, including Masque in Mumbai. In the kitchen, head chef Varun Totlani incorporates the harvested seaweed to reinvent traditional Indian dishes like pani puri, chaat, and popadam. Download our new Eater app here: Credits: Series Lead: Carla Francescutti Producers: Carla Francescutti, Sumedh Natu, Sujay Kulkarni Director: Sumedh Natu Director of Photography: Siddharth Sathyajit Camera: Rishabh Sharma, Abhinandan Gandhan Sound: Rohit Pathak Editor: Yohann Benson Executive Producer: Stephen Pelletteri Director of Production: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Post-Production Supervisor: Lucy Morales Carlisle Audience Engagement: Frances Dumlao ----------------------------------------------------------------------------------------------------------
Date: 2025-01-19

Comments and reviews: 5


As an Indian, i would not dare to consume these seaweed.
The amount of heavy metals and toxic chemicals that are disposed into the sea are collected by these seaweed, it is a major health concern as these do not even get tested in a lab, nor does our government do anything to reduce this pollution.

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Seaweed hard to farm LMAO. You literally just put it on a rope submerged on water at like a meter underneath and you completely forget about it for a few months. NExt thing you know you have tons of ready-to-eat seaweed
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This is incredible! Thank you for focusing on an Indian restaurant and indian vendors. Yall should take a look at the vendors that work with Naar next!
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The quote about, . Anything you eat, somebody has done backbreaking, repetitive, smelly messy labour to get it on to your plate. That is awesome.
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I'm from Italy and I'm quite the foodie. We don't use sea weed in our traditional cuisine. I think. But I'm really curious. I want to try it.
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