Easter is more than just a celebration of faith but an occasion that marks the return of warmth, joy, and community bonding. And, nothing captures that feeling better than the food we gather around.
A lavish Easter brunch is incomplete without the Devil eggs, Scotch eggs, Nargisi kofta, and shakshuka alongside a whimsical parade of Eggs Benedict and Egg Florentine paired with local infusions. At Taj Surajkund, Delhi NCR, Executive Chef Anuj Mathur is reimagining Easter brunch with a blend of classic indulgence and seasonal freshness. “My philosophy for the Easter Brunch revolves around keeping the food fresh, authentic, and seasonal. Spring is all about freshness, lightness, and a pop of colour so we are planning a culinary spread with a selection of traditional favourites and innovative spring-inspired creations. With ingredients like crisp asparagus, juicy citrus, and vibrant herbs like mint and chives we can elevate dishes and add colour and fragrance. Sweet tooths can plan a nostalgic trip with an Easter dessert bar stacked high with carrot cake, lemon bars, chocolate eggs filled with candy, and sugar cookies decked in pastel frosting,” he says.
At The Claridges New Delhi, Executive Pastry Chef Sukanta Das is hoping to bring global Easter favourites to the table with a signature twist. Chef Das mentions, “I’ve always loved the tradition of hot cross buns – a classic that we’ve recreated with the signature touch of Ye Old Bakery. Their soft texture and gentle spices instantly transport you to the heart of springtime celebration. My personal favourites include the Italian Colomba di Pasqua, a dove-shaped sweet bread symbolising peace and renewal, and the British Simnel Cake, enriched with dried fruits and topped with marzipan. And of course, Easter wouldn’t be complete without chocolate eggs, and one can add different fillings to make it more magical.”
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Easter is a celebration that brings together age-old culinary traditions and the freshness of spring. Chef Eeti Vyas, Junior Sous Chef at the Taj Mahal, New Delhi, highlights the evolving nature of Easter menus and suggests, “Traditional Easter dishes such as hot cross buns from England and moist carrot cake with cream cheese frosting remain timeless favourites. At the same time, lighter bakes like almond financiers or fruit-studded semolina cakes are increasingly becoming part of modern Easter menus, offering a beautiful balance of flavour and elegance.”
Setting the feast of renewal:
Easter décor, much like its menu, leans into themes of renewal, whimsy, and fresh energy. Chef Anuj Mathur encourages hosts to get creative with what’s already around the house. “You don’t need anything elaborate—just a few clever ideas to bring the spring spirit alive,” he says. Among his favourites DIY tips are painted eggshells displayed in rustic bowls, bunny silhouettes made from floral foam and fresh blooms, and bundles of baby carrots tied with twine used as napkin holders. “A mini Easter garden in a shallow tray is also a lovely way to bring the outdoors in,” he adds, suggesting layers of moss, potted herbs, painted eggs, and fairy lights.
Chef Eeti Vyas echoes the sentiment, suggesting soft pastel linens, ceramic bunny figurines, and bowls of green apples or oranges for an instant spring upgrade. “They serve both as vibrant visual accents and as handy refreshments.”
Even the plating becomes part of the story, with edible flowers and clever presentations as desserts served in mini flowerpots or snacks in woven baskets add a playful touch. Whether you're plating a citrus-glazed lamb, arranging pastel cupcakes, or folding napkins into bunny ears, this Easter is a chance to bring joy to the table through flavour, colour, and the kind of details that make every guest feel at home.
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