India has over 800 indigenous species of edible seaweed, including some that very closely resemble caviar. 👀
The Good Ocean, India’s first seaweed food company, ethically harvests local varieties from the coast of Goa and sells it to restaurants across the country, including fine dining destination Masque in Mumbai. Chef Varun Totlani uses the “caviar” — aka the seaweed air bladders that have fallen off during washing — to top his take on pani puri, a popular Indian street food. We’ll take 5, please.
Presented by Yeti
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Video description: seaweed “caviar” being processed and a pani puri dish being assembled and plated by chef Varun Totlani of Masque in Mumbai.
