Easter Parade

Easter eats & sweets at Delhi's best restaurants and bakeries

08 Apr, 2015 by Phantom

If you have lived in Delhi for most of your life, you would know that Easter eggs and Easter bunnies are synonymous with Wenger’s. While their Easter bunnies are made out of solid chocolate, their sugar paste eggs have remained unchanged for decades and contain Turkish delight, fudge and other sweets inside the hollow interiors. Even more popular is the solid chocolate Easter egg that usually sells out by the evening of Easter, so sought after is it.

But with newer entrants into the market, Easter too has become a fashion statement, albeit one that is confined to confectionary. So, L’Opera has crafted an expectedly classy range of chickens and eggs in chocolate: take your pick from white, milk and dark. They also have a special dessert for Easter that involves chocolate mousse and caramelized pear.

Other cake shops that have a range of Easter delights include French Crust at The Suryaa and The Oberoi Patisserie and Delicatessen, Ye Old Bakery at The Claridges and Angels In My Kitchen. Home bakers get into the swing of things at this time of the year. When Mandakini Gupta (9810010735) is called up for a cake, she never fails to suggest an Easter theme at this time of the year, more so if it is for a child: sugar paste icing and marzipan bunnies or other Easter motifs is something of a trademark. As for Jaya Kochhar, her training at the Culinary Institute of America has kept her finishes perfect, so marzipan bunnies are her trademark.

And if you are wondering where to have lunch on Easter, head straight for threesixty degrees  at The Oberoi New Delhi, the newly-opened Mahabelly whose partners have put together a Syrian Christian spread from Kerala or Zambar where a week-long festival serves one egg preparation from each of the Southern states.

Written By



Appearing incognito is The Phantom's style, so we are keeping this identity under wraps. What we can tell you is that this is one food critic that has earned the respect of restaurateurs and foodies alike. With an astute palate and an adventurous spirit, ​t​he Phantom Critic has more than 20 years of experience writing about food and reviewing restaurants

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