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.
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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
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