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From sargassum to sea grapes, native seaweed varieties are emerging as a sustainable and flavour-rich ingredient in India's evolving restaurant kitchens On a warm February morning, we drive into Sindhudurg from Goa's Manohar International Airport. Barely a few kilometres from the bustle of the terminal, the landscape opens up into rolling expanses of green. I arrive at Coco Shambhala on Sindhudurg's Bhogave beach -- our home for the next two days, and spend the afternoon soaking in the lush gre
KAKINADA: Andhra Pradesh has unveiled plans to undertake seaweed culture in 14 villages across 9 coastal districts, including Tirupati, with the collaboration of the Amrita University, the central salt and marine chemicals research institute and national institute of ocean technology. The project is to be taken up by society for elimination of rural poverty, with a view to establishing seaweed cultivation as a transformative and sustainable alternative livelihood for coastal communities. This would help around 6,000 families earn around '1.5 lakh per annum. The initiative would be entrusted t ...Read More >