OT Staff
Sorpotel and Sanna are popular dishes in Mangaluru and Goa. This Portuguese-origin dish is 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.
Prawn Balchao is a spicy and tangy dish made with fresh prawns, mustard seeds, coriander, ginger, garlic, cloves and a masala paste. This side dish pairs well with hot, steamed rice and is consumed on Easter.
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.
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 Puducherry.
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.
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.