Easter 2023 - Cocktails To Cake, Recipes Fit For A Feast
Image Credit: Easter is the time to eat and rejoice

Easter is a time for renewal and rebirth, and nothing embodies this spirit more than the rich and diverse food culture that surrounds this holiday. From traditional dishes steeped in centuries of history to modern interpretations of classic flavours, Easter cuisine offers a feast for both the senses and the soul. In this article, we will explore some fascinating and delicious dishes from world of Easter, the familiar to the exotic, and everything in between. So, get ready to indulge in the flavours of this beloved holiday and discover the stories and traditions that have shaped them.

Mahe, Goa 

Chef- Dhruv Narayan

Phoenix Recipe

  • Butterfly Pea 1 flower
  • Gin 60 ml
  • Elderflower cordial 15 ml
  • Lime Juice 10 ml
  • Soda Top Up
  • Grapefruit & Rosemary infused ice  


  • Infuse the gin with the butterfly pea for 45 mins
  • Strain and pour it directly in a white wine glass
  • Pour the elderflower cordial and lime juice in the same glass
  • Top up with Soda and put the infused ice cube in the glass
  • Stir vigorously to mix the drink well and serve 

Cured Mahi Mahi

  • Mahi Mahi Fish Fillet 250 gms
  • Orange
  • Ginger
  • Lemon
  • Coconut Milk
  • Coriander 
  • Garlic
  • Green Chilly
  • Coriander Oil
  • Kondattam Chilly 
  • Salt
  • Sugar

Curing the fish

  • Take the zest of 1 orange, lemon slices of 1 lemon and the juliennes of 1 inch of ginger with roughly chopped coriander.
  • Take the filet and cover it with 20 gms of Salt and 20 gms of sugar.
  • Take this fish and cover it with the zest, lemon slices, chopped coriander and roughly cut coriander.
  • Let it cure for 3 days in a dry and cold place preferably inside a fridge.
  • After 3 days, wash off the fish and wrap it tightly with some cling film and freeze it for 1 day.


  • Take 2 grams of Garlic,10 ml of Lemon Juice, 1 gm of Green Chilly and 100 gms of Coconut Milk, 30 ml of water and 1 gm of Salt and blitz to a fine liquid.
  • Pass this liquid through a fine sieve.
  • Take a frozen fish and slice it with the help of a sharp knife. Slice it as thin as you can.
  • In a plate, thinly plate the fish slices and pour the coconut milk on top. 
  • Garnish it with Coriander Oil and Fried Kondattam Chilly Powder.

Roboto, Goa

Chef Oishik Neogy

Hiyashi Chuka

Cold ramen topped with summer vegetables, tofu, miso sauce and crispy nori.

Chilled ramen noodles tossed in soy tare, rayu and sesame seed topped with smoked cherry tomatoes, shiitake mushrooms, cucumber tossed in gochugaru, carrot in fermented bean sauce, silken tofu and miso sauce.

Mixologist: Prakash Rathod

Señor Miyagi


  • 50ml Orange Infused Tequila Blanco
  • 15ml Yuzu-Kosho Cordial
  • 15ml Lime Juice 
  • Garnish - Toragashi Spice 


  • Combine and shake all ingredients in a cocktail shaker filled with ice.
  • Transfer to Nick & Nora glass with a brush of Togarashi as garnish.

Mademoiselle, Goa

Chef - Megha Kohli

Lemon pound cake


For the cake

  • 3 cups (375g) refined flour 
  • 2 teaspoons baking powder 
  • ½ teaspoons salt 
  • 1 ½ cups (345 g) unsalted butter, softened 
  • 1 ½ cups (300 g) castor sugar 
  • 5 eggs
  • ½ cup (120 g) yogurt 
  • ⅓ cup (80 ml) lemon juice 
  • 1 tablespoon lemon zest, from about 1 lemon 
  • 2 tsp vanilla essence 
  • 1 cup (240 ml) milk, at room temperature 

For the glaze

  • 1 cup (120 g) powdered sugar, sifted 
  • 3 tablespoons lemon juice


  • Preheat the oven to 180 c 
  • Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt together until well combined.
  • Mix the wet ingredients. Add the eggs, one at a time, mixing well after each addition. Add the yogurt, lemon juice, vanilla, and lemon zest and beat on medium speed until combined. 
  • Pour the flour mixture into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the milk. Keep mixing until the batter is completely combined. The batter will be thick.
  • Transfer the batter to the prepared baking Tin and bake for 55-70 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool the cake in the pan for 10 minutes then invert it onto a wire rack to cool completely.
  • Make the glaze. Add the powdered sugar and lemon juice to a medium mixing bowl and mix until well combined and no lumps remain. Drizzle the glaze over the cake and let sit until the glaze has set.