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Feast on some special dishes this Easter Sunday

Deepa H Ramakrishnan

The festival is incomplete without a sumptuous meal and Easter eggs

WHIPPING UP DELICACIES: Cakes being baked and decorated in Pondicherry. — Photo: T. Singaravelou

PONDICHERRY: What with the school holidays just about to begin, its celebration time! Its also Eastertime. And Easter is just not complete without a sumptuous meal, especially after the 40-day Lent period, and Easter eggs for the children. Like every other year, this year too Easter eggs with icing all over them have been churned out. In soft colours such as pink, pistachio green, light yellow and brown, the Easter eggs contain toffees and candies. The shells of the eggs are made with sugar paste and can be eaten.

Several leading bakeries in Pondicherry, including Adyar Bakery and Grand Bakery on Mission Street, Hot Breads and Daily Breads on Ambour Salai and Mass Hotel on Maraimalai Adigal Salai, have Easter eggs ready for consumption. At Hotel Mass, the eggs are priced at Rs.12 each. At Grand Bakery, the eggs come in two sizes and are priced at Rs.8 and Rs.16 respectively.

Biriyani and cakes

Easter is also a time when biriyani, roast duck and stuffed chicken are sought after. Peepin Restaurant on Ambour Salai is offering special roast duck and stuffed chicken dishes, which will be available till Monday. Hotel Mass is offering a discount on fresh cream cakes. Chef Selvaraj says, "The cakes are priced at Rs.169 a kilo. The variety of cakes on offer include Black Forest, Italian Forest, German Forest, White Forest cake and Shangai Forest."

There is also a biriyani festival at Hotel Mass, which is on from April 12 to 19 at their three restaurants — Nala, Nandha and Meghala. You can feast on the dish anytime between 12 noon and 3 p.m. and between 7 p.m. and 11.30 p.m. They offer regular pot biriyani, Mughlai biriyani, Hyderabadi biriyani, `kaadai' biriyani, turkey biriyani and chicken Chettinad biriyani.

"This year, we are introducing Arcot Nawabi biriyani. We underwent special training at Vellore [which is North Arcot] to prepare this dish,

"To prepare this dish, we first cook the rice, and then the meat with all the spices and then we mix the meat with the rice," said chef M. Ramkumar. They also have vegetarian biriyanis, including vegetable biriyani, and channa and panneer biriyani.

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