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Culture curry: Easter recipes from all across
India
Susan Jose, Hindustan Times, Mumbai|
Updated: Apr 04, 2015 16:32
IST
On Easter, food becomes the highlight of the
celebrations after 40 days of fasting. While usually the day is associated with
colourful Easter eggs, there are several communities that prepare a special
spread with different preparations altogether. Here, we reached out to members
of five different communities - east Indians, Goans, Malayalis, north-east
Indians and Puducherry Christians - and got each of them share a recipe that is
unique to their culture.
* Malayalis
>From
home-made wines to rice cakes, the Kerala Christian community prepares a wide
array of culinary delights on Easter.
Celine Figarado, a homemaker, says, "I prefer
soaking the grapes just 10 days before Easter with the right amount of sugar.
Some people start the process a few months ahead. Some even add wheat to the
solution."
The other popular Easter delicacy in Kerala is
Appam With Stew, and making it can really test your patience.
"Make sure you
extract coconut milk twice. The first extraction is thicker, so set it aside
and
use the second one that is watery in consistency to boil the vegetables," she
says.
* Puducherry
Christians
While many visit Puducherry to see the
architecture, if you are in the city for Easter, take time out to try the
authentic cuisine prepared by Puducherry Christians.
"Those days I
remember as kids we would run to shops to buy Easter eggs, which were hard like
stones, because they were made of just sugar. I also remember feasting on
Turkey
Kurma at my Uncle's place," says 72-year-old Elisabeth Faciolle.
* North-east
Indians
Over the years their food traditions have remained
untouched.
"We really like our chilli-based food items," says Chequevera
Sangma, a Meghalaya native.
Moakala Longchar, a Naga food-blogger, says, "In
my hometown we prepare Anishi and Pork With Bamboo Shoot for Easter. For
dessert, we eat fresh fruits."
* East Indians
This
community predominantly comprises Roman Catholics, and has a very distinct
cuisine. "For Lent, we abstain from meat. On Easter, we feast on east-Indian
delicacies such as Fugias and Duck Moile," says Jude D'Mello, an east-Indian,
who grew up in Orlem.
"Easter eggs, buns and vindaloo are some of the
dishes that every east-Indian household prepares for Easter," says Giselle
Creado, who runs a small-scale food service.
* Goans
Christianity in Goa
has Portuguese roots and the Goan cuisine borrows a lot from the European
kitchens such as using alcohol to soften meat. "Apart from the usual Easter
bread and eggs, we make goan delicacies like Whole Roast Pigling, Chicken
Cafreal Roast, Sorpotel, Mutton Xacuti and Prawn Balchao," says Lillian
Heppolette, a Goan, who lives in Vasai.
"On returning home from mass, I always look
forward to having the Sannas that is made with coconut," says Felix Suarez, a
young entrepreneur.
