MUMBAI / DIASPORA DATELINE — In what neighbors are calling “a foreseeable crisis,” local East Indian aunty Mrs. D’Souza confirmed this week that she is “just keeping it simple” for Easter lunch this year.
Sources close to the family report the menu currently includes a stuffed roast chicken with liver stuffing, a duck moile, potato chops, Russian salad canapés, foogias, and “just a little rice.” A fruit custard has also been confirmed, though Mrs. D’Souza insists it is “not really a dessert, just something light.”
When pressed on what “simple” means, Mrs. D’Souza clarified: “Last year I made twelve things. This year only eight. So it’s simple.”
On the matter of Easter eggs, the situation has grown increasingly complex.
Mrs. D’Souza initially planned to make only cashewnut marzipan eggs. However, after a phone call with her sister on Tuesday, the menu now also includes almond marzipan eggs, chocolate marzipan eggs, and – at the insistence of her daughter – some of those yummy lemon marzipan bonnets from Sarah’s fusion recipe. A small batch of eggless marzipan eggs is also being made “for the one vegan cousin nobody remembers inviting.”
Aunty Astrid’s cooling blancmange eggs have not been confirmed but are, according to insiders, “definitely happening.”
Drinks, meanwhile, remain “simple”: a bottle of currant wine made following Abby’s recipe three months ago for this specific occasion, a fruity pineapple wine “just in case,” and a spicy ginger wine for Uncle because “he needs something warm for his stomach.”
At press time, Mrs. D’Souza was seen Googling “how to make rose petal wine in two days.”
The family has asked for privacy during this difficult time.
Want to cook along with Mrs. D’Souza (bless her)? Here’s the full East Indian Easter Lunch menu so you know what you’re in for.
I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!