Easter treasures and harvest meals

With Easter and Indian harvest festivals around the corner, it’s time to feast on delicious sweet treats and have decadent meals

Curated by Jane Borges, Heena Khandelwal, and Kasturi Gadge

Bite into a rum fudge egg

Hill Road resident Nolencia Pereira’s Easter eggs are not just popular in Mumbai, but even in Australia, Canada and Dubai. Pereira, who has been treating people to her Easter goodies for the last 18 years, has a wide range of eggs on her menu. You can choose from chocolate bunny, Marzipan bunny, zebra egg, creamy cupcakes to the big chocolate hen. Her rum fudge, stuffed inside a chocolate shell, continues to be a top favourite. She delivers across the city.
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PRICE: Rs 200 onwards
TO ORDER: 9022281213

Have a sensory feast

Experience a collective of seven entrepreneurial chefs, each portraying a unique tale of seven different live kitchens at Seven Kitchens, St Regis. Have a reinvented sensory experience, while selecting your favourites, all tossed up and served fresh to your table. The highlight dishes are leg of ham, beet wellington and Easter egg art.
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WHEN: April 17, 12.30 PM-4 PM
PRICE: Rs 3,300 onwards
CALL: 8657522956

Feel the warmth of love

Perch, Bandra, brings in Easter with a hot cross bun lathered in butter and a helping of chocolate. There’s also a half roast chicken served with ricotta dumplings, asparagus and green garlic. We suggest you try the warm hot cross bread and butter pudding with vanilla crème and marzipan and a chocolate egg baked tart to finish the meal. 
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WHEN: April 17, noon to 4 PM
PRICE: Rs 3,800 for two with alcohol 
CALL: 9321375915

Watch video: Kids Friendly | Easy Easter Dessert Recipe | Bird's Nest Cookies Cookies

Go on a meat feast

Ex-Indigo chef Ethan Furtado started his delivery kitchen Zesty Flavour during the pandemic. For Easter, he has put together a meaty menu with dishes such as paprika rubbed roast chicken, Caribbean cajun chicken, grilled prime tenderloin, pork chops, Japanese style pork ribs along with Goan style curries, including xacuti, sorpotel and vindaloo. 
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WHEN: April 17, pre-order by April 14
PRICE: Rs 1,000 onwards
CALL: 8097243503

Get egg-cited

The patisserie team at Yauatcha has a limited-edition special Easter bunny hamper which consists of 12 assorted chocolates, six assorted macarons, three special limited edition Easter eggs, a choice of two petit gateaux, a bottle of homemade marzipan, Yauatcha’s signature chilli oil and a bottle of their signature chilli garlic sauce. The hamper will be accompanied by a season’s special greeting card, all packed in a beautiful box.
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WHEN: April 7 onwards
PRICE: Rs 3,550, plus taxes
CALL: 9222222800

For the love of chocolate

Treat yourself to Bombay Baking Company’s hazelnut praline Easter egg stuffed with hazelnut praline filling and dipped into a chocolate shell. There’s also coconut mint Easter egg, mango passion fruit Easter egg, chocolate Easter bunnies, 68 per cent chocolate raspberry mini gateaux, raspberry coconut entremet, cinnamon carrot cake, and charcoal Easter eggs as well.
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PRICE: Rs 500 onwards 
AVAILABLE TILL: April 17
TO ORDER: 266933344

Handmade love

Andheri-based home chef Violet D’Costa of Vio’s Sweet Design crafts intricately designed cupcakes, marzipan and chocolate eggs for Easter. She makes traditionally designed Easter eggs using marzipan, decorated with royal icing and sugar crafted flowers and Easter toppers. She also makes cupcakes with chocolate filling, chocolate, marzipan and fondant toppers, representing the festive theme and packs them to create hampers and baskets that are perfect for gifting. 
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PRICE: Box of six Easter cupcakes for Rs 700
AVAILABLE TILL: APRIL 16
CALL: 9821440228

A hearty spread

To celebrate the harvest festival, Peshwa Pavilion, ITC Maratha has lunch menus with specialties for Vishu, Baisakhi and Poila Baisakh. These include delicacies from Kerala such as poriyal, vishukkatta pazham parichatu, pyre thoran, palsaadan, adai  and pradhaman and non-vegetarian favourites from Punjab and West Bengal such as bhatti da murgh, pindi chole, bhetki macher paturi, chingri malai curry, and more.
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WHEN: April 14 to 16, noon to 3.30 PM 
PRICE: Rs 2,500 per person, plus taxes
CALL: 28303030

Out of the box

Inspired by their Syrian Christian and Hindu roots, Chefs Sara Jacob and Vinod G Nair of Nair on Fire will create 18 authentic dishes sent out with the plantain leaf in a box. Following the conventional, yet edgy combination, the fare comprises quintessential roast preparations to provide the status of a proper Malayalee feast. 
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Price: Rs 1,200 onwards 
AVAILABLE ON: April 15
CALL: + 9324059522

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