Foodie Alert: Regional Easter Delicacies You Must Try

OT Staff

Sorpotel and Sanna

Sorpotel and Sanna are popular dishes in Mangalore and Goa. It is a Portuguese dish made with meat and offal, diced and sautéed in a vinegary sauce. It is often served with spongy, white, sweet Sanna bread made with rice and coconut.

A bowl of Sorpotel | Shutterstock

Prawn Balchao

Prawn Balchao is a spicy and tangy dish made with fresh prawns, mustard seeds, coriander, ginger, garlic, cloves and a masala paste. It's a side dish that pairs well with hot, steamed rice and is consumed on Easter.

Prawn Balchao served on a leaf in a bowl | Shutterstock

Easter Meat Soup

Easter meat soup is a rich and flavourful dish made with boneless meat, eggs, parsley, grated cheese, ginger and butter. It's easy to prepare and served hot and garnished with cheese, making it an iconic Easter meal.

A bowl of Easter Meat Soup | Shutterstock

Turkey Kuruma

Turkey Kuruma, or Turkey curry, is a spicy dish made with minced turkey meat and aromatic spices like ginger, cloves, cinnamon, turmeric, red chilli, jeera and coriander. It is popular during Easter in Pondicherry.

A healthy bowl of Turkey Kuruma | Shutterstock


Fugia is a sweet, deep-fried bread part of East Indian cuisine. It is best served with curries like Sorpotel and Chicken Curry. The bread is made using maida, coconut juice, sugar, eggs and yeast.

An assortment of Fujias | Babs Projects/facebook

Pork Buffarth

Buffarth is an Anglo-Indian dish of mixed meat stew consumed widely on Easter. It can be made with a variety of meats, including chicken, pork, and mutton. Buffarth can also include vegetables.

Pork Buffarth served with rice | Shutterstock


Palappam is a popular Easter breakfast dish in Kerala. It's a soft, lacy pancake best made with fresh toddy or dried active yeast. It's served with a chicken curry rich in Kerala spices, slow-cooked until tender and made creamy with coconut milk.

A classic bowl of Palappam chicken | Shutterstock

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