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Wednesday, July 18, 2018

On the Easter Front

Break eggs,indulge your inner gourmet or laugh through the evening as the city celebrates a special Sunday

Written by EXPRESS FEATURES SERVICE | Published: March 31, 2013 1:54:58 am

Egg-xactly Right

Eggs Benedict,marzipan eggs,chocolate eggs,nougat eggs,egg painting and egg hunting,all accompanied by cocktails,quiches,nest cake and a live band — that’s the Easter fare at Olive at the Qutub,One Style Mile,Mehrauli.

Timing: 12 noon-4 pm

Contact: 29574444,9810235472

Funny Bunny

At Hang Out,children can meet the Easter bunny,go on an egg hunt to win prizes and decorate their own eggs,besides playing a range of other Easter-themed games. Hunger pangs can be assuaged by the Special Easter Kids Meal Menu,chocolate eggs and other Easter gifts. The family entertainment centre is at Select Citywalk,Saket,and DT Mega Mall,Gurgaon.

Timing: 11am-9 pm

Tariff: Rs 1,300 per person

Contact: 9810224004

Festive Feast

Sink your teeth into a huge Easter meal during the day,and then top up your glasses with beverages at The Lalit. The savoury menu is a sinful selection of chocolate bunnies,chocolate Easter eggs and Easter carrot cakes,among others. At 24/7 Restaurant,The Lalit,Connaught Place.

Timing: 12 noon-6 pm (Brunch followed by a sundowner)

Tariff: Rs 3,000 per person,plus taxes

Contact: 44447777

Easter Extravaganza

The Easter Sunday brunch at Seasonal Tastes,The Westin,

Gurgaon,walks a balance between traditional delicacies and chef’s innovations. On the menu are assorted breads,cheese and meat platters,Mezze and live stations serving everything from Asian to Continental cuisine and a plethora of desserts.

Timing: 12 noon-4 pm

Price: Rs 2,000 plus taxes (buffet) and Rs 3,000 plus taxes (buffet with unlimited beer,wine and champagne)

Contact: 0124-497 7777

Laughing Tadpoles

What’s a get-together without a hearty dose of laughter? On Easter evening,Delhi-based theatre group Tadpole Repertory will present a series of hilarious,and occasionally disturbing,skits and performances at The Living Room,Hauz Khas Village.

Timing: 9 pm onwards

Entry is Free

Contact: 46080544

(Compiled by Shantanu David)

Devilled Eggs


u Hard-boiled egg — 1

u Mayonnaise/ Miracle Whip — 1/2 tablespoon

u Prepared yellow mustard —

1/2 teaspoon

u Sweet pickle relish — 1/2 tablespoon

u Salt and black pepper to taste

u Paprika for garnishing


Peel the shell off the cooled hard-boiled egg; slice into half,lengthwise. Remove the yolk and place in a small round bowl.

Mash the yolk with a fork into fine pieces.

Add mayonnaise,prepared yellow mustard,sweet pickle relish,salt and black pepper.

Stir mixture until creamy.

Spoon the mixture into a zip lock sandwich bag; seal the bag and snip off one corner.

Squeeze the mixture into egg white halves.

Sprinkle tops of filled devilled eggs with paprika.

Chill in the refrigerator for one to two hours or until cold. Serve.

(Recipe by Hang Out)

Easter carrot cake


u Vegetable oil/ Macadamia nut oil — 210 ml

u Dark Chocolate/ Lindt® Excellence 70% — 80 g

u Eggs — 2

u Caster sugar — 180 g

u Bicarbonate of soda — 1 teaspoon

u Baking powder — 1/2 teaspoon

u Sea salt — 1 pinch

u Ground cinnamon — 1/2 teaspoon

u Mixed spice — 1/2 teaspoon

u Sultanas — 60 g

u Dried apricots,chopped — 65 g

u Cognac or brandy — 35 ml

u Carrots,grated — 200 g

u Macadamia nuts,roasted — 60 g

u Walnuts — 70 g

u Chucks of dark chocolate/ L indt

Excellence 70% — 120 g

u Chucks of milk chocolate/ Lindt

Excellence milk chocolate — 80 g

For the icing:

Cream cheese — 250 g

Lemon,zested and juiced — 1/2

White Lindor balls (or any other chocolate),melted — 6-7


Preheat the oven to 1800 C. Grease and line a 17 cm square baking tin.

For the cake,pour a small amount of oil in a small saucepan along with the first amount of chocolate (80g).

Gently heat until chocolate is melted.

Combine eggs,sugar,the remaining oil and the chocolate mixture in the bowl of your electric mixer. Give it a quick stir to help dissolve the sugar.

Mix in the dry ingredients until just combined.

Stir in the fruit,cognac,carrots and nuts. Lastly,stir in the chocolate chunks. Transfer cake mixture to the prepared tin.

Bake until a skewer comes out clean,about 35 minutes.

Allow to cool fully before icing.

For the icing,soften the cream cheese and lemon in an electric mixer with a paddle attachment.

Mix in the melted white chocolate balls and allow to set in the fridge.

(Recipe by The Lalit)

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