KECO

KECO KECO is a startup initiative and work on the grounds of conservation of the Indian Coastline and the global environment.

KECO aims to make the world blue and green by educating the Indian Palate about the benefits of seaweed.

01/07/2020

We are please to announce that we have been selected for the 2nd round of the Young Talent Program 2020/21 of the World Tourism Forum Lucerne

Kerela Fried Sushi🤤🤤🤤🤤🤤The greatest skill that Chef has under his sleeve, is to adapt an ingredient to the local palate....
06/02/2020

Kerela Fried Sushi🤤🤤🤤🤤🤤

The greatest skill that Chef has under his sleeve, is to adapt an ingredient to the local palate.
We proudly presents a KECO recipe by our home chef and Co founder . Kerela Style fried Sushi with ulli chamanthi and tender coconut spheres.
DM for Recipe.







@ Institute of Hotel Management, Aurangabad

Kalamansi sorbet with seaweed reduction, a dessert from the famous 3 Michelin restaurant of in in Paris. Seaweed supr...
10/01/2020

Kalamansi sorbet with seaweed reduction, a dessert from the famous 3 Michelin restaurant of in in Paris.

Seaweed suprisingly goes well with sugar and citric flavours. This dessert adds a distict texture and flavour paired with the sorbet and candied lime and orange segments.

Seaweed is a very versatile ingredient and can be used in both sweet and savoury dishes.







@ Institute of Hotel Management, Aurangabad

Lobster Bisque with Seaweed Crisps! The Name and the flavours rhymes well!! 🇩🇰
30/12/2019

Lobster Bisque with Seaweed Crisps! The Name and the flavours rhymes well!!



🇩🇰

27/12/2019

Why Seaweed? Seaweed serves us today and preserves our tomorrow.




Team KECO at representing their innovation incubation from along with .satish.jayaram . A great learning experience...
20/12/2019

Team KECO at representing their innovation incubation from along with .satish.jayaram . A great learning experience for us . We are ready to implement our inputs. We are KECO we Seaweed.











@ Taj Bangalore

Wakame or Undaria pinnatifida Undaria Pinnatifida (or wakame) is a highly invasive seaweed that can grow to 3m in length...
17/11/2019

Wakame or Undaria pinnatifida
Undaria Pinnatifida (or wakame) is a highly invasive seaweed that can grow to 3m in length and has green-brown fronds. It grows in sheltered temperate waters, forming dense forests at depths of up to 15m and can quickly displace native habitats

Frilly sporophylls coiling around the base of the flattened stipe at the base. A similar flattened midrib is not found in any other kelp in the Atlantic.

Wakame is seaweed that is often found in dried form as opposed to fresh and salt preserved, especially outside Japan. Hydrate it in water for 10 minutes, and it is ready to use. It expands quite bit, so you might not have to use a lot. Wakame has mild flavor and soft texture. It is commonly used in Miso Soup and Sunomono. Goma wakame, also known as seaweed salad, is a popular side dish at American and European sushi restaurants. Literally translated, it means "sesame seaweed", as sesame seeds are usually included in the recipe.

04/11/2019

Almost there, we'll be live soon, get to know of what we are in a more interactive manner!!, Get in touch with us, know our team and a lot more to unravel soon..... Website coming live in a few days

Saccharina latissima is a brown algae of the family Laminariaceae. It is known by the common name SUGAR KELP, and also s...
02/11/2019

Saccharina latissima is a brown algae of the family Laminariaceae. It is known by the common name SUGAR KELP, and also sea belt and Devil's apron, due to its shape. S. latissima is a yellowish brown colour with a long narrow, undivided blade that can grow to 5 metres (16 ft) long and 20 centimetres (7.9 in) wide. The central band is dimpled while the margins are smoother with a wavy edge. S. latissima is an ecologically important system. It is a primary producer, delivering plant material to the coastal food web. The three-dimensional forests also serve as a habitat for animals, resulting in a high biodiversity. Fish, shellfish and other animals get food and hiding places within these forests.
Sugar kelp thrives in our region during the cooler months (November to April) and is one of the most widely cultivated seaweeds in the world. People eat it whole or as an additive in many foods, and it also has cosmetic, pharmaceutical and agricultural uses. Kelp is full of vitamin C and trace minerals like manganese, nickel, magnesium and iron. Even where there is excess nitrogen, kelp can be grown with no negative impact on the quality of the crop. It actually sequesters carbon and nitrogen, so it would have an overall positive impact on our environment.

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01/11/2019

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Address

IHM-A, Institute Of Hotel Management, Dr. Rafiq Zakaria Campus, Dr. Rafiq Zakari
Aurangabad
431 001

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