What are you eating for Easter? In UK, this question is usually associated with Christmas. In many countries, however, Easter is equally important – if not more so – and specific foods, rich in history and symbolism, are associated with it. Here we tell you about several classic Easter foods from around the world and some of the delis, bakeries and restaurants you can buy them from.
Forget the lame ‘curry house’ versions, this Portuguese-influenced Goan pork curry is a special occasion spicy-sour dish jazzed up with red chillies. The addition of palm vinegar acts as a preservative, enabling the dish to last throughout the holiday period.
Another Portuguese-influenced Goan dish, this special-occasion dessert is traditionally made by layering up 7 to 16 coconut pancakes and garnishing them with almonds. You’ll find vindaloo and bebinca as part of the Easter Sunday jazz brunch at La Porte des Indes. Costing £35 per person, the buffet features over 20 dishes.
Appam and stew
Appams are South Indian savoury pancakes made from a batter of rice flour, white urid lentils, coconut milk and spices. They’re eaten by Syrian Christians in Kerala during Easter with lamb or chicken ‘stew’, a mildly spiced, coconut milk-based curry.
A festive favourite throughout South India, this rice pudding is eaten by Keralan Christians at Easter. It’s traditionally made from coconut milk and jaggery (a type of palm or cane sugar), and often flavoured with saffron, cardamom, almonds and other nuts.
Lamb stew and pal payasam also form part of La Porte Des Indes Easter brunch.