Easter in India is a vibrant tapestry of tradition and local flavour, and while the religious significance remains the cornerstone of the day, the culinary celebrations have evolved into a sophisticated blend of global customs and indigenous ingredients. As the heat of April begins to settle over the plains, the heavy, meat-laden dishes of winter give way to fresher, lighter fare that celebrates the bounty of the season. The transition from the reflective period of Lent to the joyous abundance of Easter Sunday is marked by the breaking of fasts and the sharing of sweets. In many Indian households, this means a spread that features everything from spicy curries to delicate pastries. However, modern dining habits are shifting. There is a growing demand for recipes that respect tradition while embracing contemporary dietary preferences, such as gluten-free options, natural sweeteners, and plant-based fats. The following collection represents a collaboration of culinary minds, offering a menu that ranges from a nutritious sweet potato brownie to the timeless comfort of hot cross buns. By integrating local favourites like seasonal mangoes and jaggery with international techniques, these chefs provide a roadmap for a memorable and inclusive holiday meal.
Sweet Potato Chocolate Brownie By Adhya Subramanian
No maida, no oil, no butter
Ingredients
• 1 cup roasted sweet potato
• 2 tablespoons jaggery or maple syrup
• 2 tablespoons peanut butter
• 1/4th cup cacao powder
• 1 tablespoon chopped walnuts
• 20 to 30 grams chopped dark chocolate chunks
Image credit: Adhya Subramanian
Method
1. Chop the washed sweet potato and roast it in the air fryer at 180°C for 15 to 20 minutes. If you are using an oven, roast at 200°C for 25 to 30 minutes.
2. Peel the roasted sweet potato and blend it with your choice of jaggery or maple syrup, peanut butter, cacao powder, walnuts, and chocolate chunks into a smooth paste.
3. Spread the batter evenly in a baking tray lined with parchment paper.
4. Add extra chocolate chunks and walnuts on top for texture.
5. Air fry the mixture at 175°C for 20 to 25 minutes. If using a standard oven, bake at 180°C for the same duration.
6. Allow the brownie to cool fully before slicing to ensure the structure sets.
Mango Smoothie Parfait By Adhya Subramanian
Yields 2 servings
Ingredients
• 1 cup chopped mangoes (select the sweetest seasonal variety)
• 150g Greek yoghurt (reserve 50g for an added layer)
• 1 tablespoon soaked chia seeds
• Nuts and seeds mix: 5 to 6 almonds, 4 cashews, 6 pistachios, 1 teaspoon melon seeds, 1 tablespoon pumpkin seeds
• 1 to 2 tablespoons extra chopped mangoes for garnish
Image credit: Adhya Subramanian
Method
1. Blend the mango pieces and Greek yoghurt together until smooth. Taste the mixture and add a sweetener of your choice if the mangoes lack natural sugar.
2. Dry roast the nuts and seeds in a pan until they become crisp and fragrant, then chop them roughly.
3. Begin the layering process: start with the mango puree, followed by a layer of Greek yoghurt, then the mixed nuts, seeds, and chia seeds.
4. Repeat the layers until the serving glass is full.
5. Garnish the top with the remaining chopped mangoes.
6. Refrigerate the parfait for at least 30 minutes and serve chilled.
East Asian Egg Noodles Soup By Chef Vipul
Chef de Partie at OBLU NATURE Helengeli by SENTIDO
Ingredients
• Boiled egg
• Carrot slices
• French beans
• Fresh basil
• Chinese cabbage
• Green zucchini
• Cauliflower florets
• Egg noodles
• Fresh chicken clear soup or broth
• Green onion
• Garlic cloves
• Salt and pepper to taste
• Soya sauce
• Chicken stock
Image credit: Chef Vipul
Method
1. Begin by lightly browning the chicken in a pot along with the aromatics like garlic and green onion.
2. Add the chicken broth, chicken stock, and the rest of the seasonings, allowing the liquid to simmer to develop flavour.
3. Once the chicken is cooked through, remove all solid ingredients from the pot and shred the chicken meat.
4. Cook the vegetables and egg noodles in the liquid. If using dried noodles, it is advisable to cook them in a separate pot of water first to prevent them from absorbing all the soup broth.
5. Add the shredded chicken and the boiled egg back into the soup to finish.
6. For a faster version, you may use leftover rotisserie chicken and fresh noodles that can be boiled directly in the broth.
Eggless Hot Cross Buns by Parth Bajaj
Ingredients
• 250g T55 flour or Maida
• 37.5g caster sugar
• 1 teaspoon cinnamon
• Pinch of nutmeg
• 1/2 teaspoon salt
• Finely grated zest of 1 orange and 1/2 lemon
• 5g (1.5 teaspoons) instant yeast
• 40g butter
• 150ml lukewarm milk
• 50g raisins
For the topping
• 25g Maida
• 30g water
• Maple syrup or golden syrup for glazing
Image credit: Parth Bajaj
Method
1. Grate the orange zest and rub it into the caster sugar with your fingertips to release the essential oils.
2. Combine the flour, cinnamon, nutmeg, instant yeast, sugar, and salt in a large bowl. Ensure the yeast and salt are placed on opposite sides of the bowl initially.
3. Melt the butter and combine it with the lukewarm milk, then pour this liquid into the dry ingredients.
4. Mix the ingredients and knead the dough thoroughly until it becomes smooth, elastic, and passes the window pane test.
5. Form the dough into a ball, cover it, and let it proof in a warm spot for 1.5 to 2 hours or until it has doubled in size.
6. Degas the dough by gently pressing it down, then fold in the raisins until they are evenly distributed.
7. Divide the dough into six equal portions and shape them into neat, round balls.
8. Cover the balls and allow them to proof a second time for approximately 40 minutes.
9. Whisk the Maida and water together to form a thick paste. Pipe this paste in a cross shape over the top of each bun.
10. Bake in a preheated oven at 200°C for 25 to 30 minutes.
11. Immediately after removing them from the oven, brush the hot buns with maple syrup for a glossy finish.