Hi, I'm Helene!
I initiated MasalaHerb.com in 2011, which is a website with original food recipe and travel guide content, photography, and videos.
The Food section...
...focuses a lot on the Austrian/Bavarian (also German), French food heritage and my husband's Goan Portugues Food heritage.
Food Recipes from other cultures, such as Japanese, Italian, American, Mexican to just name a few, are dishes that I either learned or recipes that are from experts from that culture.
I work with food experts from a particular cuisine to share accurate knowledge of the dish and the food culture.
MasalaHerb.com food culture experts
- Me, Helene - Austrian, German, Swiss, and North Italian Food. I have a degree from a culinary school in Austria.
- My mum and aunties - French food
- My mother in law, my husband's aunties, and sisters - Goan Indian food
- Sunita and Rishi - Caribbean food
- Momoko - Japanese food
- Nini - Thai food
- Susanna - Italian food
- Elena - Ingredients Expert
Friends and fellow travelers/ digital nomads shared their recipes and cuisines with me such as American, Mexican, Tibetan, North African and Israeli.
For example, Moroccan cuisine is common in France and our Moroccan friends shared their Tagine recipe on one of our visits. Or young Israelis like to travel to India and they would share their Chicken Schnitzel recipe with me when in Goa.
Each post is researched and it will describe if it's a dish based on a food culture or if it's authentic. Most dishes are a spin-off or a modernized version of an original.
Again, I'm pointing out here that we, I and my food experts, are not food historians but we do our best to share accurate knowledge.
Also, know that dishes and recipe variations are commonplace. There are countless versions of a dish in a country and every household claims that theirs is the true and only one. We try to keep these things in mind when we publish a recipe.
The food recipes on this space are balanced, healthier in some sorts, prepared with real quality ingredients, and from scratch.
Some recipes include instructions for a quicker preparation by using ready-made ingredients, i.e puff pastry.
I'm also obsessed with spices and herbs, hence the name MasalaHerb.com.
Masala stands for my husband's Goan, Indian, Asian heritage, for the Eastern influence and for spices in general.
Herb reflects the use of culinary herbs and somewhat represents the Western use of herbs to season food.
MH also stand for my secret initials. 🙂
The Travel section...
... was added over time with the help of my husband Paul.
We are both avid travelers and discover the world together.
Food and Travel are intertwined o this website.
Paul is an active part of MasalaHerb.com and together we share the best travel experiences with you!
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What you need to know about kitchen tools used at masalaherb.com in a nutshell and which you should use as well for your own food safety.
- Bamboo or Wooden Spatula or food save Silicone Spatula to not scratch your pans
- Non-stick (PFOA free) T-fal style pans and pots or Stainless Steel - for every day cooking
- Thermometer to deep fry/cook meat - not to overheat oil or overcook the meat
- untreated, chemical-free chopping board (some bamboo boards from Chinese manufacturers tend to not be kosher in that regard)
Contact if you have a question.
Find below, quick reference links: