The traditional hot cross buns symbolising Good Friday and the crucifixion of Jesus have been eaten, and it’s time to whip up the Easter eggs.
For Powai resident Elsie Gabriel, the large chocolate and marzipan eggs representing the resurrection of Christ are the central focus of Easter Sunday. She buys some from the confectionery and bakes some at home, decorating them with colourful icing saying “Happy Easter”.
“Easter is a spring festival and the eggs and chocolate bunnies, a favourite with children, are a symbol of new life,” said Gabriel, an environmentalist, who complements these with a breakfast of bacon and bread.
While eggs can be spotted on every Easter table, Gabriel is a North Indian Christian, and her roasted chicken at lunch will be stuffed with some very desi pulao.
“A lot of our traditions have fused with Indian culture,” she said, adding that with the growing focus on dieting, even fresh vegetables make it to the table.
No such thing for the traditional Kerala Christians, where meat rules the roost on Easter.
“After 40 days of abstaining from non-vegetarian food during Lent, most Keralites feast on everything from fish and chicken to duck and pork," said Becky Chacko, a Navi Mumbai teacher
She will make chicken stew with appams — fermented rice flour balls made with coconut milk — for breakfast. “Lunch is usually plain rice with chicken curry or dry beef or fish preparations, but coconut is always a base ingredient.”
For East Indians, Goans and Mangloreans, it’s the chicken vindaloos and pork sorpotels that form the staple Easter curries.
“Each community mixes the spices differently for these common curries, but they are a must,” said Mahim home tutor Nirmala Alvares, who will cook the traditional Mangalorean chicken roce, a curry with coconut juice.
Social activist Gleason Barretto believes that no matter what the feast, Easter is about celebrating together with one’s family.