Chefs Gaurav Paul And Amit Sharma Share Recipes For Easter

On Sunday, April 20, 2025, people will celebrate Easter with utmost enthusiasm. Also called Pascha or Resurrection Sunday, it is one of the holiest days among Christians as it is believed to be the day when Jesus Christ rose from his burial, following the crucifixion. After 40 days of fasting, worshipping, and penance, this day is celebrated by preparing a feast for friends and family.

To bring you interesting recipes for feasting, Slurrp connected with Chef Gaurav Paul, Executive Chef at Bengaluru Marriott Hotel Whitefield and Chef Amit Sharma, Executive Chef at Hilton Bangalore Embassy Golf Links. These vibrant and scrumptious recipes are sure to make you shine among your guests, who will be asking you to hand them down your cooking journal.

Potato Au Gratin By Chef Amit Sharma

Ingredients

  • 3-4 large potatoes, thinly sliced
  • 2 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • Salt and pepper, to taste
  • Fresh thyme or rosemary, chopped (optional)

Also Read: Dive Into East Indian Easter Feast With Pastry Chef Freny Fernandes

Method

  • Preheat your oven to 190°C.
  • In a large pot, add the sliced potatoes and enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the potatoes are slightly tender. Drain and set aside.
  • In another pan, melt the butter over medium heat. Add the flour and stir constantly for about 1-2 minutes to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer and cook for another 2-3 minutes until the sauce thickens. Remove from heat.
  • Stir in the Parmesan cheese until it’s melted and smooth. Season with salt, pepper, and a pinch of nutmeg for extra flavour.
  • Lightly grease a 9x13-inch baking dish. Layer the potatoes in the dish, slightly overlapping each slice.
  • Pour some of the cheese sauce over the first layer of potatoes, ensuring they’re fully coated.
  • Continue layering the potatoes and sauce until all ingredients are used, finishing with a generous layer of sauce on top.
  • Top with extra-grated Parmesan and fresh herbs, if desired.
  • Cover the dish with foil and bake for 30 minutes.
  • Remove the foil and continue baking for 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  • Let the dish rest for a few minutes before serving.

Marbled Eggs By Chef Gaurav Paul

Ingredients

  • 12 hard-boiled eggs, unpeeled 
  • 6 drops of blue food colour 
  • 6 tbsp homemade mayonnaise 
  • 3 drops of green food colour 
  • 2 tsp yellow mustard 
  • 2 tsp white vinegar 
  • Salt to taste 
  • Black sesame seeds (optional)

Method

  • Mix water and blue food colouring in a large bowl.
  • Crack the shells of the hard-boiled eggs gently with a spoon. Do not remove the shell.
  • Put the cracked eggs in the water and food colouring mixture and refrigerate for at least 2 hours.
  • Remove the eggs from the refrigerator, peel them carefully, and cut the eggs in half lengthwise.
  • Scoop out the egg yolks and transfer them to a bowl.
  • Set the whites aside.
  • Mash the yolks with the mayonnaise, green food colouring, mustard, and vinegar and pipe the yolk mixture into the egg whites. 
  • Garnish with black sesame seeds.