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Easter: a time for renewal and sumptuousness 

When it’s Easter time, it’s hard not to think of eggs. Sure, eggs represent new life, and that’s what Easter and spring are all about. But there’s much more to Easter than eggs alone. It is a time when families and friends come together to celebrate the resurrection of Jesus Christ, and so, good food must always find its way to the table. Lamb, for one, is an important part of the Easter tradition, which connects back to Jesus being referred to as the Lamb of God. Lamb also symbolizes spring and new life.  

Here are a few Easter recipes to celebrate new beginnings!


Doubt. Image courtesy Akshraj Jodha, Executive Chef, ITC Grand Bharat

Courtesy, Akshraj Jodha, Executive Chef, ITC Grand Bharat

Ingredients for Stew

  • Oil 20 ml
  • Chopped Garlic 15 grams
  • Chopped onion 20 grams
  • Diced zucchini 20 grams
  • Diced peppers 20 grams
  • Whole Red pepper 3 nos.
  • Peeled Garlic cloves 5 nos.
  • Thyme to taste (optional)
  • Salt to taste
  • Tamarind pulp 20 grams
  • Lamb Shank 1 no.
  • Bayleaf 1 no
  • Peppercorns 2 grams
  • Saffron 2 strands
  • Carrot 25 grams
  • Onion 50 grams
  • Leeks 25 grams
  • Celery 25 grams
  • Brussel Sprouts 1 No
  • Kidney beans 5 grams
  • Red wine 60 ml


  • Roast red pepper and whole garlic in the oven at 180°C, puree once cooked properly.
  • Take oil in a pan, add chopped garlic, onions, and pepper puree to it, cook well and add tamarind pulp to it, season well.
  • Sauté the diced vegetables, keep aside.
  • Add oil to a pan along with whole spices and vegetables,  along with kidney beans. Add red wine and flambé. Sauté lamb shank a bit, add water and cook till tender and sauce comes till nappe consistency, add pepper and tamarind pulp, cook for a while.
  • Take bay leaf, parsley spring, black pepper, cloves and add to the poaching liquid for potato, season the water and add potato to it till cooked. Take out and grill on a hot pan.

Ingredients for Rice Crisp

  • Rice Flour 20 grams
  • Potato Starch 20 grams
  • Oil 3 ml
  • Water 60 ml
  • Salt 2 grams


  • To make the rice crisp, Boil the rice, drain all the water and blend it when it is still piping hot. Spread the puree of rice on a silicon sheet and bake at 140°C for 15 min. 
  • Cut as per the desired shape.

Assemble as per your liking.

Alphonso Tapioca Pearls Pudding 

The picture shows a glass filled with mango pudding
Alphonso tapioca pearls pudding. Image courtesy, Ganesh Gangoni, Executive Sous Chef, KCP Mercure, Hyderabad

Courtesy, Ganesh Gangoni, Executive Sous Chef, KCP, Mercure Hyderabad


  • Mango Alphonso 1 no.
  • Milk toned 200ml
  • Fresh cream 100 ml
  • Condensed milk 20 grams
  • Sago (tapioca pearl) 20 grams
  • Marchino cherry 2 nos.


  • Soak sago (tapioca pearls)in water for 30 minutes and keep it aside.
  • Boil toned milk in a container on low flame.
  • Once milk boils, add fresh cream, condensed milk, and mix it properly.
  • Strain the sago from water properly and add it to the above mixture.
  • Dice half of the mango and mix in mixture. Make mango puree with the other half and mix in the pudding.
  • Cool it, garnish with maraschino cherries. Serve cold.

Stuffed Grilled Salmon With Goat Cheese

The picture shows a plate of food
Stuffed Grilled Salmon With Goat Cheese. Image courtesy, Nandakumar Gopi, Chef, Hyatt Regency, Pune

Courtesy, Nandakumar Gopi, Chef, Hyatt Regency, Pune


  • Salmon steak 180 grams
  • Goat cheese 15 grams
  • Pepper to taste
  • Kosher Salt to taste
  • Asparagus 30 grams
  • Parmesan cheese 10 grams
  • Eggs 2 nos.
  • Thyme ½ tbsp
  • Italian lemon 5 grams
  • Butter 30 grams
  • Dijon mustard ½ tbsp
  • Tabasco ¼ tbsp
  • White wine vinegar ¼ tbsp
  • Sweet potatoes 50 grams
  • Tarragon 10 gm
  • Shallots 20 gm


  • Take a salmon, make a pocket and stuff goat cheese, marinate it with olive oil, salt,
  • and thyme.
  • Heat pan, add olive oil, and place the salmon skin side down.
  • Blanch the asparagus and gratinate it with parmesan cheese.
  • Boil the sweet potatoes, peel, and cut into barrels.
  • Add butter in a pan, add the potatoes and grill until golden brown. Cover and let it cook in its own steam.
  • Place the asparagus as a bed top, with grilled salmon and béarnaise sauce (see below) on the side. 
  • Garnish it with parsley and Italian lemon.

Béarnaise Sauce

  • Take around 100 gm of clarified butter.
  • Take a mixing bowl and place on the double boiler.
  • Put the egg yolk and ½ tbsp. of dijon mustard in the mixing bowl, start pouring 100 grams of clarified butter gently. Check the consistency of the sauce, which should be smooth and thick.
  • Braise the chopped tarragon and shallot along with white wine. Add the mixture of tarragon and onion in the sauce. Add ¼ tbsp. of white wine vinegar, tabasco and seasoning.

Bindu Gopal Rao is a freelance writer and photographer from Bangalore who likes taking the offbeat path when traveling. Birding and environment are her favorites and she documents her work on