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After 40 days of abstinence during Lent, people are all set to celebrate Easter today with their family and friends. While each community has its own traditional Easter fix – mostly consisting of meat dishes – Anglo-Indian Easter celebrates the best of European and Indian flavours with some unique dishes that are native to each region. Let’s take a look at what’s cooking in Anglo-Indian kitchens today.
Easter delights from Kerala
For the Syrian Christians and Anglo-Indians of Kerala, the choice of meats on Easter varies from the dry roast of various meats to duck prepared in coconut milk and mild spices, which is an Easter favourite. “The community down South enjoy pairing their meat with the white, fluffy appams, made with fresh palm, coconut flavoured rice and root veggies. And Syrian Christians love their dry roast of various meat dishes along with appams,” shares Anna Vijj, a food blogger from Kochi.