Chef Rana Dominic Gomes Shares His Recipes For Easter
Image Credit: Bunny carrot and coconut cake, Royal Orchid Hotels Ltd

In India, almost every festival revolves around many traditional culinary fares. For the celebrators, these two elements work as unifying factors. Easter is a beautiful time to experiment with traditional and contemporary food recipes. It allows you to try new flavours and combinations while honouring the holiday's traditional dishes. Whether adding a twist to classic ham or incorporating unique ingredients into a dessert, Easter provides ample opportunities to get creative in the kitchen. 

Rana Dominic Gomes, Area Chef South, Royal Orchid Hotels Ltd, shares a similar view and says, "I fully approve of this approach to celebrating the holiday and encourage others to try out new recipes this Easter season."

According to Chef Rana, waffles with bacon and egg ice cream for Easter to spotlight Easter as it is considered a much bigger festival than Christmas. To match its deliciousness, carrot and coconut cake is a perfect addition to any Easter celebration. The cake, with the combination of the two ingredients, not only creates a delectable flavour but also adds a festive appeal to the dessert table. 

 Waffle with Bacon and Egg Ice Cream

The festival has many traditional dishes, but very few for breakfast. The twist in the recipe is adding in ingredients that relate to the festival, like bacon, eggs, sweet and salt maple syrup and clarified butter.

Image By:  Royal Orchid Hotels Ltd 


  • Bacon 50 gm
  • Sugar 100 gm 
  • Heavy cream 250 gm
  • Egg yolk 2 Nos 
  • Waffle flour 200 gm 
  • Egg 2 no 
  • Butter 100 gm 
  • Sugar 100 gm 
  • Salt pinch
  •  Milk 150 ml

To make ice cream

  •  Heat water in a pan and place a bowl over the simmering water
  •  Add egg yolk, and start whisking; add chopped crispy bacon and cream 
  • Add sugar, and keep whisking the mixture till it emulsifies the egg 
  • Transfer to another container, allow it to cool, and keep in a deep freezer to set 

For waffle

  •  In a mixing bowl, add sugar and butter and start beating till smoothen 
  • Add egg and mix well. Now slowly start adding flour, and fold 
  • Add baking powder and vanilla 
  • Now slowly add milk and start whisking till desired consistency 
  • To cook waffle
  •  Preheat the waffle iron, grease it with butter and pour the batter. Wait till golden crisp; remove from the griddle 
  • Remove 1 wedge and fold 3 wedges, making it like a cone 
  • Top with bacon and a scoop of egg and bacon ice cream. Pour maple syrup and serve.

 Carrot & Coconut Cake

The sweetness of the coconut perfectly complements the earthy taste of the carrots, making it a crowd-pleaser for all ages. The vibrant orange colour of the cake also adds to the festive atmosphere of the holiday. Carrot and coconut cake is a must-have dessert for any Easter gathering.

Image By:  Royal Orchid Hotels Ltd 


  •  Flour 400 gm 
  • Shredded coconut 100 gm 
  • Resins 100 gm 
  • Baking powder 2 tsp
  • Salt 3 gm
  •  Oil 40 ml 
  • Castor sugar 180 
  • Grated carrots 150 gm 
  • Vanilla essence 1 teaspoon 
  • Eggs 4 no 
  • Sweet Cream Cheese for Frosting 
  • Extra grated coconut for garnish 
  • Readymade Orange & Green marzipan to roll like a carrot for decoration


  • Preheat the oven to 180*C. 
  • Prepare a parchment paper-lined 8-inch round cake pan.
  •  Whisk together flour, baking powder, ginger powder, and salt in a bowl, then add shredded coconut. 
  •  In a separate bowl, beat vegetable oil, castor sugar, vanilla essence 
  •  Keep adding eggs to the mix, one at a time and beat well with every addition.
  •  Mix in the milk. 
  •  Using a spatula to fold the dry ingredients gently into the wet ingredients. 
  •  Add the grated carrots. Mix well combined.
  •  Pour the batter into the cake mould. Bake at 180*C for 40-50 minutes or until a wooden stick inserted into the centre comes clean. 
  • Cover the cake with cream cheese frosting and sprinkle on some additional grated coconut when the cake has cooled.

Top them with orange marzipan carrot and green leaf for garnish and serve.