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Edible Silver Foil, or Vark, is a culinary embellishment used to adorn both sweet and savory dishes. In the past, it was primarily used in South-Asian cuisine but has recently garnered attention in fusion foods and baked goods globally. If you are an edible silver foil novice, though, there may be some serious hesitation—questions that need to be answered before taking a metallic leap of faith in your gastronomic escapades. Edible silver foil is made by pounding non-ionic bioactive pieces of silver into paper-thin sheets. Silver sheets are placed between pages of booklets. The exact materials used in these booklets differ, however. The traditional practice is to use the intestinal lining from a recently slaughtered cow, sheep, or ox because of its elasticity (it won’t puncture when hammered) but other methods are now being used to ensure the silver remains vegetarian. In Indian markets, you might find it pounded between old phone books. Another, more common practice is to use parchment paper.
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