As spring breathes new life into the world, Christians in India prepare for the most important events on Easter Sunday’s religious calendar. Although the spiritual meaning of Easter remains the same world, the celebrations in India are very different, the influence of the country’s rich cultural diversity, most notably its love for delicious food.
Easter in India is served with church services, family gatherings and tables filled with a fusion of food that communicates with global traditions and local taste. From spicy roasts in Kerala to coconut candies in Goa, the Easter feast in India is a fusion of faith and flavor. “Easter is not only the resurrection of Christ for us, but also about unity, gratitude and sharing love through food,” said Roshan d’Ilsva, a home cook in Mangalorean, Mumbai, who is known for his Easter meals.
Easter Spice Trail
In Christian families, Holy Week is a time of solemnity and reflection, ultimately in the joyful celebration of Easter Sunday. On this day, the kitchen is filled with spice sounds, hissing scents in the hot oil, the aroma of freshly baked bread and the sweetness of coconut, cardamom and sweet scents scattered in the air. One of the outstanding dishes in many Indian Christian houses is Sorpotel, a spicy pork curry popular in Goa and Mangalore, slowly cooked with vinegar, garlic and local spices. It is usually eaten with Sanna, and the soft rice cake is fermented with Toddy or yeast.
“People always expect Western dishes such as ham and mashed potatoes during Easter, but in India we cheer for food,” said chef D’ilva. “My table is incomplete, without a sal plate and a chicken grill with coconut. We also made *pathrade* – a colon menu stuffed with spicy rice sauce. It’s not traditionally Easter, but it’s ours.”
God’s own country
In Kerala, the Syrian Christian community celebrates dishes such as Meen Molee (cream coconut fish stew), Appam (fermented rice noodles) and a variety of barbecue. Each family adds its own twist using ancient recipes from generations. Besides the salty taste,
Easter also brings India’s deep love for candy. No kurkur, rose cookies or small eggs and chick shapes, no Easter basket is complete.
Baker Rakhee Krishan says she loves classics like Hot Cross Bread, but has a taste that caters to Indian flavors. “My family loves fusion. This year, we are making spiced carrot and walnut cakes, replacing sugar with japonica. Our Easter Egg Plum Cake has the flavor of rum and a hint of Garam Masala.”
She also provides ingredients like Ragi (finger millet) and coconut sugar to health-conscious clients. “Easter is special,” she added. “It’s a time when people really do their best to buy homemade cakes. It brings back memories of childhood, church choirs, and smelling fresh toast in Grandma’s kitchen.”
Combining in food
Despite regional differences, the core of the Indian Easter meal is still the same – community and celebrations. In urban areas, Easter brunch at restaurants becomes popular, often featuring global and Indian cuisine. But for many people, it is homemade dishes that have real meaning. “Cooking itself is a celebration,” said chef D’ilva. Everyone helps – kids decorate eggs and elders knead the dough. That’s what makes it unique.
In India, festivals are as many as faiths, Easter stands out because of its warmth, spices and the ability to blend the old with the new. Whether it’s a small portion of the Semolina cake shared with your neighbors or a slow lamb curry eaten with your fingers, Easter is a resurrection of sensory celebration and a tradition rooted in flavor.
