In late 2010, Maria de Mello began her small culinary experiment by preparing just ten jars of Tendilim marinade at home in Moira, Goa. She recalls that she was initially unsure if anyone would buy her products, but the first batch sold out very quickly, prompting her to make another batch.
This modest home endeavor gradually grew into something much larger in Goa. Maria, who holds a master's degree in clinical psychology and previously worked with non-governmental organizations, decided to work from home after the birth of her child to spend more time with her children and continue cooking.
She explains that she has always loved to cook, so she decided to try making several dishes at home to test the demand. Maria emphasizes the importance of preserving local cuisine and identity, noting that Goa is a very diverse cultural community yet remains a small state.
Today, her Goan masala curry is in high demand and often has a waiting line. It is ground fresh in small batches, allowing customers to prepare curries whose taste reminds them of childhood dishes. Her sweet mango marinade combines ripe mangoes with almonds, cashews, and raisins, and she strives to preserve this traditional Goan recipe in people's kitchens.
The work starts at five in the morning and can continue until midnight. Her husband Leo helps with sourcing ingredients, packaging, and childcare, while their daughter Grace usually waits for Maria to finish her work. Fifteen years after the first ten jars, the company The Goan Homestead has about 250 regular customers. Their products are now available to families in the UK, Ireland, Australia, Japan, Denmark, and the USA.
Currently, The Goan Homestead offers between fifteen and twenty handmade items carrying the aromas of traditional Goan cuisines. Maria hopes that through The Goan Homestead, many traditional recipes can be preserved.