Indian Seaweed

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.