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Mumbai prepares for Easter feast

Easter celebrates the resurrection of Jesus Christ, but besides being a prominent day in the Christian calendar, the day also has its non-spiritual aspects, especially the epicurean.

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Easter celebrates the resurrection of Jesus Christ, but besides being a prominent day in the Christian calendar, the day also has its non-spiritual aspects, especially the epicurean.

Marzipan and chocolate eggs are the most popular motifs of Easter. Father Joseph D’Souza, parish priest at St Ignatius Church, Jacob Circle, says that Easter eggs have a spiritual significance. “New life comes out of an egg and in a way, the eggs symbolise Christ’s resurrection and new life,” he says.

Religious message apart, the eggs also mark the end of the austere period of Lent when certain items of food, especially eggs, are avoided. The Jacobites, a Syrian Christian denomination, observe a 50-day period called ‘great Lent’ as preparation for Easter when non-vegetarian food and alcohol is avoided. During the passion week before Easter, many Jacobites skip a meal and send the money saved as ‘self-denial offering’ to their church. The fast is broken after the midnight mass on Easter eve with cake and Easter eggs. In contrast to the simple food during Lent, Easter heralds a feast with fish, chicken and other meat dishes.

Roman Catholics observe a 40-day Lent. Anil Joseph from Bandra does not fast during the period, but everyone else in the family does. “Each one of us gives up a favourite food item during the fast. My wife Ann, for instance, gives up the sweets that she is fond of,” says Joseph. The Easter feast at the Joseph household includes pork pies, rice dishes like pulao and Easter eggs.

Judith Monteiro from Dadar makes nearly a kilo of marzipan - a mix of sugar, ground cashew, almonds and vanilla essence. Her Easter fare includes a pork sorpotel with vinegar and pork vindaloo with potatoes and vinegar. “We do not use the vinegar that you get in shops. We get toddy vinegar from Goa,” says Monteiro.

The East Indians largely concentrated in Mumbai and Thane have their own versions of vindaloos and sorpotels seasoned with their fiery ‘bottle masala’. Malad resident Nelson Patel’s mother also prepares makes waras and fugias, East Indian versions of the vadas and puris. “After midnight mass, people break the Lent fast with wine and cake. For many people, the party begins on Saturday night,” says Patel.

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