Skip to main content

Weekend With Home Chefs #4 - Melissa Martins

Once again Chef’s Special series, introducing Melissa Martins from Vasco De Gama, Goa a culinary expert and pastry chef bringing baking to life … from developing and inventing recipes to sampling some of the finest ingredients, confections, spices and sweets, there is, admittedly, much to love about a gig like this….

Introduce yourself – tell us a bit about yourself

My name is Melissa Martins. My little home enterprise named after my daughter RENEES GOODIES specializes in baking and cooking varied types of cuisines. I am based in Vasco da Gama, Goa but my unequaled palate of sight, taste, and touch has been displayed through my creativity in baking and cooking enabling me to cater across Goa. I am a passionate foodie who loves cooking and baking, with a mix of creativity and talent , the food business has become a full time career spanning a spectre of 20 years.. I specialize in wedding cakes, traditional Goan food etc. ensuring every event that I cater to is an unique experience with a sense of style. I also conduct cooking/baking classes adding value to children’s lives.

Where does your passion for cooking come from?

I was passionate about food as a child and used to experiment a lot in my teenage years.
I usually experimented with recipe books and magazines that ran food columns. In summary, I would have to say that the world of cuisine and pastry intrigued me as early as I can recall. The passion in serving a dish, creativity, and fusion of flavors have always sparked my interest, captivated my thoughts, and inspired my dream of being what I am today.

Where do you get your recipe inspiration from?

Documented in a book my mother’s recipes who is also a great cook though she worked from 0900 to 1700, she was very enthusiastic about cooking for the family. After marriage I picked up some great recipes from my mother in law who herself is amazing home chef. I never gave up cooking and baking which is my passion now, adding on flavors’ with exotic varieties in food especially Goan traditional recipes and making a difference to the place I come from - Goa, land of love and sunshine.

Any ingredients you can’t stand? As well, which one you can’t do without?

One ingredient I somehow avoid in my cooking for no apparent reason is the tomato.
I cannot do without my ginger garlic paste.

Are there any cooking techniques, dishes or styles that particularly intimidate you or are there any which you're yet to try?

One cooking technique I find intimidating is deboning fish.

Share your worst cooking nightmare. Any epic recipe failure?

My worst failure was a recent disaster in the kitchen while making mango jam something went terribly turned out stone hard.

What’s the most adventurous dish you’ve ever eaten?

Cooking live crabs is an adventure in the kitchen. The process begins with a crab or two scampering around the kitchen sink, alive and well and looking angry (or maybe that is just my imagination running wild).

How did your cooking change your life?

Cooking changed my life forever when I delivered my first order. I was the golden jubilee celebration of my school, St Theresa’s High School, Vasco Da Gama. Felt honored to attend to the function with pride being by Alma Mater. My career began with baking celebration cakes and extended into catering snacks for various festive occasions. The turning point was the triumphant event whereby I leaped with success catering to a thousand people at the school golden jubilee celebration. What an absolute privilege it was to cook for such an esteemed function.

Cooking is my passion. A life time is not enough to learn and master every aspect of it.

What is your message to our readers, food lovers and aspiring chefs ?

Work hard , focus, get the job done perfectly and enjoy the experience. My message to all foodie food lovers and aspiring chefs would be to eat one must kill.

The late Craig Claiborne once wrote, “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”

We will come back with another interview with one of the best home chefs next week.

To be part of the series visit

Popular posts from this blog

Eating Out in Dar-es-Salaam | 10 Restaurants You Should Try

Bustling Dar es Salaam (‘place of peace’ in Arabic) is Tanzania ’s commercial and cultural powerhouse. Travellers tend to pass through the city on their way to Kilimanjaro or Zanzibar, but they’re missing out on a the sprawling markets, skyscrapers and colonial mansions that embody the vibrancy and diversity of modern Africa. Dar’s cuisine, long inspired by spices from Zanzibar and Indian migrants, provides a vivid snapshot of Tanzanian society. © Ali Damji/Flickr 305 Karafuu Although it only opened in 2013, the simply named  305 Karafuu  has already gained a reputation as one of the finest eateries in the whole of Dar. Located on a quiet side street in Kinondoni, it has the aura of a family home. The owner’s friendly service is second to none, and the bar is possibly the best stocked in Tanzania. Inside you’ll find low, contemporary yet rustic furniture and an odiferous open kitchen. The walls are bedecked with paintings from local artists, all available for sale. The food –

What Makes A Healthy Breakfast

While the benefits of eating breakfast are well-known —  it can  prevent weight gain ,  boost short-term memory ,  lower the risk of type 2 diabetes , and even  make us happier  — most of those health rewards depend on choosing the right foods. "In general, a healthy breakfast contains protein, fruits, whole grains, or vegetables," says Ruth Frechman, MA, RDN, CPT, nutritionist and author of " The Food is My Friend Diet ." Typically, you want to include foods from at least three of these groups, says Frechman. The portion sizes will depend on your age, activity, and diet goals, but as a general guideline your "plate" should consist of about 25% protein, 25% carbohydrates, and 50% fruits and/or vegetables, says Frechman. Frechman emphasizes the importance of eating breakfast, but recommends waiting until you're legitimately hungry to break bread. "If you force yourself to eat at 7 a.m. when you're not hungry, chances are you are going t

Weekend with Home Chefs #3 - David D'Souza

Welcome to the third episode of the "Weekend with home chefs series". In this episode we are introducing to you Mr. David D'Souza, a home chef with a great passion towards cooking and enjoys Goan cuisine very much. Before proceeding to the interview, you will have to know a bit about the Goan food. It's spunky; it's got personality and is seriously addictive! Authentic Goan food is one of the biggest reasons tourists flock to this glorious tourist destination.  A brief introduction to Goan Cuisine It's a potpourri of flavours: beef, pork, coconut, jaggery, cashew and an endless variety of seafood. A lot of Goan dishes like Prawn balchao and Sorpotel are well known and relished around the world. Goan food has many similarities with Portuguese food and this is mainly because of Portuguese inhabitants who lived there for almost 450 years. Goans didn't take after their prominent use of garlic in every dish, but definitely latched on to their flair