A DATE WITH DEL­I­CA­CIES ON EASTER

From lamb pie to dev­iled eggs, here are some tra­di­tional recipes with a mod­ern twist

Hindustan Times (Patna) - Live - - Lifestyle - Pr­erna Gauba

Easter calls for a hearty, mood-lift­ing meal that can be washed down with wine. A tra­di­tional Easter spread fea­tures dishes such as scrump­tious lamb pie, clas­sic dev­iled eggs, creamy au gratin pota­toes, Easter break­fast casse­role, roasted lamb and hot cross buns, that are be­lieved to strengthen friend­ships. In In­dia, an Easter menu would of­ten fea­ture pop­u­lar re­gional dishes along with tra­di­tional Euro­pean treats. “Dif­fer­ent re­gions have their own tra­di­tional food,” says chef Prem K Po­gakula of The Im­pe­rial. “If you are host­ing a lunch on Easter, my per­sonal favourites for menu are roasted beer chicken, fen­nel and orange braised pork belly and stuffed chicken roulade,” he adds.

Chef Bak­shish Dean, a Pun­jabi-Chris­tian, loves mak­ing desi food at home on Easter. “Be­ing a Pun­jabi Chris­tian, our tra­di­tional cui­sine is very desi. Meat aloo curry, mut­ton pu­lao and halwa are an in­te­gral part of the meal,” says the chef. Chef Boby Ja­cob of The Lalit says that no Easter meal is com­plete with­out a glass of spiced home­made wine. “My Easter spread at home also in­cludes hot cross bun, co­conut milk, roasted lamb and tur­key,” he adds.

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