04 April,2026 01:57 PM IST | Mumbai | Junisha Dama
(From left) Jams, fruit breads, and fugias
For Mumbai's East Indian community, preparations begin a few days in advance, and homes are spruced up to celebrate Easter. The meal often begins with Fugias (deep-fried, slightly sweet breads) that arrive hot and disappear quickly. The mains include Chicken Moilee, Pork Indyal, Pulao - each dish layered with coconut and spice. Igoreyaa leans into this beautifully. Set in an old East Indian home in Vasai, the experience is immersive. Natasha Almeida gives you a tour of her family home. As you move through rooms, her stories tell you ample information about the East Indian community, and eventually, you head to a table that waits for you.
"Some dishes are prepared by my mum; others are brought in from Vasai's home chefs. This is truly a community feast, and you will eat some staples that you won't find anywhere outside of Vasai," shares Almeida, who runs the experience with her mom, Veera.
ON April 12, 12 noon onwards
AT Jao Shiker Bungalow, beside St Francis Church, Giriz, Vasai West.
CALL 9175191561
COST Rs 1800 (first 10 bookings); Rs 2000 (for remaining participants)
At most Goan homes, after Lent, which is observed with discipline, Easter Sunday is about abundance. Pork Sorpotel is the centrepiece - It's tangy, spicy, slow-cooked, and satisfying. While it's often paired with Sannas (slightly sweet rice cakes) (right), in Mumbai you can pair it with Pav. The table also features Chicken Xacuti, Mutton Stew, and Yellow Rice Pulao. At C D'Souza, these classics hold their ground. You can feast on all this, and more. As desserts bring in the festive touch, don't miss Baath Coconut Cake, which Goans often make at home as part of the celebration.
AT C D'Souza, Cawasji Hormusji Street, opposite Our Lady of Dolours Church, Marine Lines.
CALL 22065893
COST Rs 600 (for two)
In Nagaland, Easter is deeply tied to community and church gatherings, often followed by shared meals that bring families and neighbours together. "For us, on Easter, there are no special dishes. The celebration is a get-together with family and includes a lot of meat, all sorts of non-vegetarian dishes," says Aren Longkumer, who co-owns Naga Belly in Andheri with Juliet Assumi.
Smoked Pork leads the Easter spread. Not just because it tastes good, but because it holds cultural weight. Meat is smoked over fire for days, sometimes weeks, preserving it and deepening its flavour. After Lent, this is the dish that announces abundance. It is often cooked with Axone, fermented soybeans, or dried bamboo shoots. Both are pungent, complex, and unapologetically bold. Alongside it sits Ghalo, a rice porridge that, on regular days, leans simple. Boiled vegetables and chutneys balance the plate and help cut through the heaviness of the feast, which is why they are equally essential.
At Naga Belly, this translates well. The Smoked Pork with Axone is intense in the best way, and the Ghalo is comfort fare. Request for chutneys and boiled vegetables on the side.
AT Naga Belly, Hubtown Premiere, JP Road, 4 Bungalows, Andheri West.
CALL 9321987470
COST Rs 1200 (for two)
In Keralam, the Lenten fast is strict. Many Christian households avoid meat altogether, and some cut down on oil and spices. So Easter day meals are all about eating well again. Breakfast includes staples like Appam with a gently spiced Coconut Milk Stew, usually with chicken or mutton. Then comes lunch, and this is where the meat emerges as the hero. Duck Roast, Pork Curry, Meen Pollichathu wrapped in banana leaf, and rich gravies are the stars at the table. At Theeram in Santacruz East, you can build this meal almost as it would be at home. Begin with Appam and Stew, move into Duck Roast or Fish Curry.
AT Theeram, Ismail Karim Batliwala Chawl, Santacruz East.
CALL 9867639000
COST Rs 1000 (for two)
Easter is marked by church service followed by a home-cooked feast that leans into local ingredients, seasonal greens, and meats. Fish plays a central role, reflecting both geography and tradition. Freshwater fish curries are common, along with dishes like Eromba, a mash of boiled vegetables and fermented fish that brings heat and depth. Chamthong, a clear vegetable stew, adds lightness. And for dessert, there is Chak Hao Kheer, made with black rice, naturally aromatic and slightly nutty.
After Lent, this meal makes sense as it brings back flavour without excess. Akhoi's Thali (below) captures this spirit well. It is varied but cohesive, with each element playing a role. You can sample Eromba, Ooti (a type of Manipuri dal), Singju salad, and Chak Hao Kheer, all in one plate.
AT Akhoi, Shree Brahma, Chaitanya CHS, SV Patel Nagar, Andheri West (delivery only).
CALL 6009686422
COST Rs 800 (for two)
