India, April 2 -- My non-vegetarian friends rejoice whenever Easter comes, and brings with it a feast of their favourite meat dishes.

But first, there is the sombre Good Friday, when "we drink rice kanji and chutney," said Grace Pais, who grew up in Hubbali, but has lived in Bengaluru for over 35 years. There are variations, of course, as per taste. Brinjal chutney is popular and red rice is the staple. Some families opt for a high-protein mix of rice and padengi (green moong dal).

After the austere restrain of Lent, this kanji acts almost as a pallette cleanser, before the explosion of flavour during Easter. Grace likens it to a pause.

She is an excellent cook. Like most folks from the Konkan coast now settled in Bengaluru, Grace's cu...