Easter treasures and harvest meals

Curated by Jane Borges Heena Khandelwal and Kasturi GadgeBite into a rum fudge eggHill Road resident Nolencia Pereirarsquos Easter eggs are not just popular in Mumbai but even in Australia Canada and Dubai Pereira who has been treating people to her Easter goodies for the last 18 years has a wide range of eggs on her menu You can choose from chocolate bunny Marzipan bunny zebra egg creamy cupcakes to the big chocolate hen Her rum fudge stuffed inside a chocolate shell continues to be a top favourite She delivers across the citygtgtgtPRICE Rs 200 onwardsTO ORDER 9022281213Have a sensory feastExperience a collective of seven entrepreneurial chefs each portraying a unique tale of seven different live kitchens at Seven Kitchens St Regis Have a reinvented sensory experience while selecting your favourites all tossed up and served fresh to your table The highlight dishes are leg of ham beet wellington and Easter egg artgtgtgtWHEN April 17 1230 PM4 PMPRICE Rs 3300 onwardsCALL 8657522956Feel the warmth of lovePerch Bandra brings in Easter with a hot cross bun lathered in butter and a helping of chocolate Therersquos also a half roast chicken served with ricotta dumplings asparagus and green garlic We suggest you try the warm hot cross bread and butter pudding with vanilla cregraveme and marzipan and a chocolate egg baked tart to finish the mealgtgtgtWHEN April 17 noon to 4 PMPRICE Rs 3800 for two with alcoholCALL 9321375915Watch video Kids Friendly Easy Easter Dessert Recipe Birds Nest Cookies CookiesGo on a meat feastExIndigo chef Ethan Furtado started his delivery kitchen Zesty Flavour during the pandemic For Easter he has put together a meaty menu with dishes such as paprika rubbed roast chicken Caribbean cajun chicken grilled prime tenderloin pork chops Japanese style pork ribs along with Goan style curries including xacuti sorpotel and vindaloogtgtgtWHEN April 17 preorder by April 14PRICE Rs 1000 onwardsCALL 8097243503Get eggcitedThe patisserie team at Yauatcha has a limitededition special Easter bunny hamper which consists of 12 assorted chocolates six assorted macarons three special limited edition Easter eggs a choice of two petit gateaux a bottle of homemade marzipan Yauatcharsquos signature chilli oil and a bottle of their signature chilli garlic sauce The hamper will be accompanied by a seasonrsquos special greeting card all packed in a beautiful boxgtgtgtWHEN April 7 onwardsPRICE Rs 3550 plus taxesCALL 9222222800For the love of chocolateTreat yourself to Bombay Baking Companyrsquos hazelnut praline Easter egg stuffed with hazelnut praline filling and dipped into a chocolate shell Therersquos also coconut mint Easter egg mango passion fruit Easter egg chocolate Easter bunnies 68 per cent chocolate raspberry mini gateaux raspberry coconut entremet cinnamon carrot cake and charcoal Easter eggs as wellgtgtgtPRICE Rs 500 onwardsAVAILABLE TILL April 17TO ORDER 266933344Handmade loveAndheribased home chef Violet DrsquoCosta of Viorsquos Sweet Design crafts intricately designed cupcakes marzipan and chocolate eggs for Easter She makes traditionally designed Easter eggs using marzipan decorated with royal icing and sugar crafted flowers and Easter toppers She also makes cupcakes with chocolate filling chocolate marzipan and fondant toppers representing the festive theme and packs them to create hampers and baskets that are perfect for giftinggtgtgtPRICE Box of six Easter cupcakes for Rs 700AVAILABLE TILL APRIL 16CALL 9821440228A hearty spreadTo celebrate the harvest festival Peshwa Pavilion ITC Maratha has lunch menus with specialties for Vishu Baisakhi and Poila Baisakh These include delicacies from Kerala such as poriyal vishukkatta pazham parichatu pyre thoran palsaadan adai and pradhaman and nonvegetarian favourites from Punjab and West Bengal such as bhatti da murgh pindi chole bhetki macher paturi chingri malai curry and moregtgtgtWHEN April 14 to 16 noon to 330 PMPRICE Rs 2500 per person plus taxesCALL 28303030Out of the boxInspired by their Syrian Christian and Hindu roots Chefs Sara Jacob and Vinod G Nair of Nair on Fire will create 18 authentic dishes sent out with the plantain leaf in a box Following the conventional yet edgy combination the fare comprises quintessential roast preparations to provide the status of a proper Malayalee feastgtgtgtPrice Rs 1200 onwardsAVAILABLE ON April 15CALL 9324059522