What's Easter without a whole lot of delish goodies? A week before the festival, we present a guide to ordering eggs, cakes and roasts from home cooks and bakers
Easter Eggs
Surprise fillings
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Chembur resident Nirmala Noronha has been making chocolates and other goodies for friends and family for a long time. “Word spread, and soon, people were asking if I could take orders,” says the 58-year-old, who recently retired from a career of teaching. For Easter, Noronha is making eggs and bunnies (R40 onwards). “I make hollow chocolate eggs filled with marzipan, rum-n-raisin, and chocolate ganache.” The bunnies are also made of chocolate, in flavours like peppermint and rum.
At Chembur
Call 9820440080
Chocolate bounty
A bite of Danielle Mascarenhas' perfectly shaped, rich-brown hued, solid dark chocolate Easter eggs, without even a hint of marzipan, are enough to get us in a celebratory mood. “Many Easter eggs are hollow from the inside, but I fill them up,” shares the 29-year-old Bandra resident, who stocks two sizes, 100 gms (R140) and 200 gms (R250) in Dark Brown, Milk Chocolate and Rum and Raisin varieties. Mascarenhas grew up watching her mother make eggs for Easter. “She would use an old hairdryer to warm the mould and remove the eggs,” she recollects with a laugh, adding, “I've figured a quicker technique. I use a bowl of hot water.”
At Bandra
Call 9870003261 (orders close on Monday)
Fun with emojis
Ever cracked a real egg and found chocolate inside? If you order Easter eggs from Shantel Dsouza, you will find just that. “I use real eggs, clean them thoroughly so they don't smell, and stuff them with chocolate and rice crispies,” shares Dsouza, who has previously worked with Grand Hyatt and runs dessert shop, CocoGanache. Offering this unique creation for four years, this Easter, she is selling dark and milk chocolate varieties thAt look like emojis ('90 onwards) and Minions ('100 onwards).
At CocoGanache, Vidyavihar (W)
Call 9167931819 (orders close on Monday)
Main course
East Indian faves
For about two months now, regulars At the evening mass of Mt Carmel's Church in Bandra have added a pit-stop on their way home. It is Godwin and Charmaine D'Souza's East Indian Delights stall, which appears nearby every evening. They offer snacks like Potato Chops and Beef Pan Rolls (R20 onwards) along with Chicken Roast (R170), Dry Beef Roast (R600/kg), curries and biryanis. Now, they are busy with Easter orders. “I remember enjoying duck moilee on Easter, but it's tough to get good duck meat. We offer fish, and tongue moilee,” says Godwin. The husband-wife duo uses family recipes and homemade bottle masala. They also make raisin wine (R300/750 ml).
Time 7.30 pm to 10 pm At Near Mt Carmel's Church, Bandra
Call 26435802 (order in advance)
If you live in Andheri, consider getting your Easter feast from The Holy Fork. The home-run takeaway service is helmed by 24-year-old Angie D’Souza, while her parents help out with the cooking. While the trio sells a variety of Easter eggs, their mains (R800/kg onwards) are particularly impressive. “All the dishes — from the chicken and pork roast to meatloaf, sorpotel and vindaloo — are made using closely guarded family recipes. The masalas and marinades are all made at home,” says D’Souza, who has a background in catering, but started taking orders only last year. The Chicken Roast on the menu uses an elaborate recipe, she explains, adding, “The chicken has a slightly spicy rub, while the stuffing has carrots, bread, butter and sausages that are slightly sweet yet savoury. The flavours all sing together.”
AT Andheri (E)
CALL 9167112533 (order two days in advance)
A BBQ Easter
Bandra resident Karan Doshi started cooking when he was just 12. He would borrow traditional recipes from aunts and his grandmother, and give them a modern touch. Today, At 33, he along with his neighbour Sanjay Kalra, runs Spicers, a Goan and barbecue delivery kitchen in Juhu. “My mother is a Mangalorean Christian. So, my food has thAt influence. I make the masalas,” says Doshi. Spicers' Easter menu features Pork Vindalho, Stuffed Roast Chicken, and Sorpotel ('750/kg each), as well as American recipes such as Whole Barbeque Chicken ('600) and Meatloaf basted with BBQ Sauce ('600 onwards).
At Devchaya, Juhu Tara Road
Call 9821023299 (order two days in advance)
Classic roast
For 12 years, Gilroy Nunes has been setting up Lourdes Fast Food stall every evening on Bazaar Road, selling pickles, fugias, and more. For Easter, Nunes and his wife are offering Roast Chicken (R800), and Pork and Beef Roast (R500/kg). They use bottle masala hand-pounded by women from Uttan.
Time 6 pm to 9 pm (Sunday closed)
At 111/D, Bazaar Road, Bandra (W)
Call 9867045434
Simnel cake
Beata Cardozo's baking workshops held At her home in Orlem cover all sorts of treats, considering she has been in the business for over two decades. Running Benz Cakes And Bakes, she is also known for baking the perfect Simnel cakes (R1,500/kg) for Easter. “Unlike Christmas cake, which is only made of dried fruits, Simnel Cake is made using fruit and cashew-based marzipan too,” says Cardozo, a self-taught baker, who surfs YouTube to refine her baking skills.
At Orlem, Malad
Call 9769338256 (order a week in advance)
Launched a month ago, Mulund's Bonnie's Bakery belongs to Bonnie D'Silva, who has been the eastern suburb's go-to baker for everything from cookies to cakes, and Easter treats like Simnel Cake (R950/kg). “I make it eggless, using dried fruit, candied oranges, walnuts and dark raisins with marzipan. The marzipan balls are blowtorched to caramelise them, which gives them a nice, golden glow,” shares D'Silva, also known for offering Easter eggs with a twist. This year, she is making eggs themed on the animation flick, Trolls.
At A-15, Sai Dham, PK Road, Mulund (W)
Call 25912121
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