About Helene D’Souza, myself… 🙂
I am an Austrian/French emigrant who married a Goan and who currently lives in Goa, India. Masala Herb is my Foodie Recipe, Culture and Travel blog, counting 200+ Articles and Food recipes for your disposition. I love to create and discover new ingredients and techniques and of course, as the blog name suggests, I am a bit of a herb and spice freak.
I grew up in a mixed culture family, with Austrian and French influences and food was one of the main highlights of the day where the family gets together and life was shared. We come from health conscious folks and you could call me a farmer descendent. Until today’s day we grow our own vegetables and we also proudly care for our fruit trees and shrubs. Some of my relatives have taken the extra mile to produce artisan organic foods which are available to the public for purchase.
I studied Hotel management & Commerce in the region of Salzburg and graduated in 2007. After that I took the chance to take a break and discover the world by travelling to India, Goa. That is where I met my husband and since that we have been living here in Goa. We have a garden and we carefully care for our fruits, veggies and herbs, so to enjoy quality produce in our cooking.
I honestly did not enjoy cooking when I used to study it, in fact I hated it and even my mother declared me a lost case. Alone the fact that I ended up missing my food from Austria in India, motivated me to get into it and after a while cooking turned into my passion. So in a way I was lucky to learn the Austrian cuisine technique in my college years and my mother’s French cuisine teachings. Later on I acquired the knowledge of the complex and popular Goan Cuisine, which is basically a mixture of Portuguese and Indian cuisine. Oh and I shall not forget that I ventured a couple of years back into the north Indian Cuisine, so sometimes you might discover some of my all time favourite North Indian dishes on this space. Otherwise I enjoy creating fusion style dishes and in fact it happens quite frequently that I get to introduce a new exciting dish.
My husband originated from a family of professional cooks and his family owns a restaurant here. We also used to run a Tandoori specialized Restaurant and Juice Bar before it was transformed into a French Pastry in 2012. I would like to mention too that my husband is a very picky eater who isn’t easily satisfied with a bomb on a plate. So his taste choice is one of the most detailed once and can be absolutely trusted since he is my taste bunny for all my recipes on this page.
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