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Within Protestant Christianity, Pentecostalism is a movement that talks about faith being supreme and a personal experience apart from intellectual assent. Originating in the 20th century, it emphasises experiencing the Holy Spirit and dives deeper into divine healing. People from the community feel more empowered and lead a spiritual life.
I came to know about Pentecostal Christians when I connected with Chef Jomon, Director Of Culinary, The Tiffin Box, for a story associated with traditional Christmas feasts. He told me that people in his community do not believe in a specific date on which Jesus Christ was born; hence, he no longer celebrates Christmas and Easter. But he remembers a typical Easter morning at Ammachi’s (grandmom’s) house in Kerala. “It’s a day soaked in meaning, prayer, family, and of course, unforgettable food,” he shared with a hint of nostalgia in his tone.
“Back home, Ammachi’s probably skipped the service, staying behind to make sure breakfast is ready the moment the final ‘Amen’ is said. Since everyone would be starving by now, and the scents from the kitchen are nothing short of divine,” Chef Jomon added while reminiscing.
The tablescape used to be flooded with delicacies like appam (soft in the centre and lacy on the edges, stacked high), mutton or chicken stew (coconut milk-rich, studded with carrots, potatoes, and green chillies), egg roast (spicy, rich, and fragrant with caramelised onions), vattayappam or pidi (steamed and soft), and hot kaapi (South Indian filter coffee) or chukku vellam (herbal water).
“Kids would fight over the crispier appams as Ammachi insisted everyone could have seconds. There used to be laughter, storytelling, and that familiar hum of kitchen chaos,” he added with a smile. In the mid-morning, some people would take a nap, his cousins would drift into various rooms, where his Ammachi would already be soaking rice for lunch. “The smell of garam masala being dry-roasted drifts through the house,” he added.
Grand Easter Lunch At Chef Jomon’s
Between 12:30-1:30 pm, Chef Jomon’s family would gather for the grand Easter lunch. He said with a laugh, “This is a full-blown sadhya-meets-non-veg-feast hybrid. Served on banana leaves if you’re lucky.” The spread included matta rice (hearty, reddish Palakkad matta rice boasting nutty flavour and chewy bites), duck roast or pork curry, meen curry with kodampuli, avial, thoran, olan, pappadam, pulissery or moru curry, banana chips, and mango pickle.
Explaining the vibe of the lunch, he said, “The eating used to be slow, loud, and filled with requests for seconds followed by ‘please’ and ‘okay’.” The next course is dessert, and Chef Jomon’s family used to relish paal payasam (made with rose matta rice, creamy and scented with cardamom), ada pradhaman (rich with jaggery, coconut milk, and ghee-roasted cashews), chakka pradhaman (jackfruit payasam, especially if jackfruit is in season), a few unniyappams or leftover muttu mala from the day before. The dinner consisted of leftovers and long conversations.
Surprising Easter Elements At Chef Jomon’s Home
The Easter meal at his home could not be prepared without black pepper. “Not chilli powder, but freshly crushed black pepper is the real star in many Easter dishes—especially in Pentecostal-style chicken curry or egg masala. It gives heat without the colour, and was historically more accessible in Christian kitchens than expensive imported spices,” he added. It is used to prepare kurumulaku (black pepper) chicken curry, a staple in many Pentecostal homes, especially during Sunday meals or festive occasions.
The next element that takes the Easter feast up a notch at Chef Jomon’s home is kodampuli or Malabar tamarind. It is specially used in fish curries across Kerala and adds a distinct sourness with a hint of smoky aroma that no kind of tamarind and vinegar can replicate.
Across Coastal Christian homes, one can also find coconut vinegar. It is known for its subtle and mellow notes that take the profile of dishes like pork vindaloo and a few pickles up a notch. Chef Jomon explained that it is softer than white vinegar and adds the right amount of acidity to any recipe.
Chef Jomon’s memories associated with community-specific food and festive gatherings, coupled with hard work, have helped him become a successful chef in London. He has been cooking Easter feasts for several years, and he often sticks to the traditional recipes, but he also believes in innovating. For example, he would replace a duck with a goose and use locally available fresh vegetables, fruits, and fish in the UK. He makes a veg stew with British root vegetables like celeriac, swede, sweet potato, etc.
