Saffron hot cross buns, stuffed bell peppers: Traditional Easter treats get a gourmet makeover

Easter in India may not be all about devilled eggs and elaborate brunches, but it has always had its share of timeless vegetarian favourites — hot cross buns from the local bakery, spiced carrot cakes, coconut milk sweets, and a festive table that celebrates the spirit of the season. Now, with a growing interest in refined, plant-forward fare, chefs and home bakers alike are giving these traditional delights a modern gourmet twist.

“We’ve started experimenting with things like saffron-infused hot cross buns and carrot halwa tarts. It’s about keeping the nostalgia, but elevating the experience,” says Chef Reuben D’Souza.

Adds Chef Avinash Kumar, Director of Culinary, Novotel Mumbai Juhu Beach, “We’re giving Easter favourites a gourmet spin- devilled eggs with herbed cream cheese and truffle oil, and hot cross buns served warm with whipped butter and orange marmalade.”

Reimagining the classic Easter faves:

Hot cross buns: Saffron and orange zest buns with spiced nut butter centres.
Carrot cake:Mini layered carrot cakes with cardamom frosting and walnut praline.

Simnel cake: Almond sponge with fig jam layers, torched marzipan, and edible flowers.

Vegetable stew with appams: Coconut stew with heirloom vegetables, served with beetroot and moringa appams.

Stuffed bell peppers: Cottage cheese, pine nut, and basil-stuffed capsicums with paprika oil.

Cauliflower roast: Whole cauliflower marinated in kasundi, baked and served with herbed pulao.

Desi gourmet garnishes for your Easter delights:

• Rose petals and silver leaf
• Microgreens like amaranth or mustard
• Spiced nuts (pepper cashews or masala almonds)
• Jaggery glaze or kokum syrup drizzle
• Cold-pressed mustard or coconut oil

Tips for laying an elegant Easter brunch table:

• Incorporate seasonal ingredients: Use fresh vegetables like asparagus, peas, and radishes to bring out vibrant flavours.
• Serve in small portions: Offer bite-sized items like stuffed mushrooms, mini quiches, or vegetable fritters, so guests can sample more.
• Balance comfort and elegance: Combine hearty dishes like vegetable stews with lighter items like salads or fruit platters.
• Offer light, refreshing drinks: Serve fruit-based mocktails or iced herbal teas to keep the meal refreshing and light.
• Offer a sweet finale: End the brunch with indulgent but light desserts like coconut barfi, carrot cake, or marzipan eggs.
• Keep the spread interactive: Set up a DIY station like a salad bar or a toppings table for dishes like baked potatoes or pancakes, allowing guests to customise.