India, April 5 -- A s Easter Sunday arrives, chefs across India are reimagining the festive table by blending global traditions with local flavours. Moving beyond purely Western menus, this year's celebrations lean into regional identity, bringing in indigenous spices, jaggery and coastal influences to create meals that feel distinctly Indian. Along the Goan coast, chef Edward of Coastal Kitchen Curator draws from elemental flavours. Coconut, kokum and wood smoke shape his Easter spread, with a standout jaggery-glazed roast chicken finished with a toddy vinegar reduction, a nod to Goan Catholic heritage. "Easter, for us, has always tasted of the sea and slow fires. That first bite after church should carry salt air, sweetness and warmth," he says. Moving north to Lucknow, hotelier Royce Andrew Arthur infuses colonial classics with local nuance. His hot cross buns, layered with saffron, cardamom and citrus zest, gently bridge tradition with a more Indian palate. "You don't change Easter traditions, you whisper into them. The ritual remains, but the flavours have become more ours, more Lucknowi," he shares. In the Capital, restaurateur Gulshan John approaches the menu as a journey. From a playful 'egg' chaat to a peppery mutton stew, her dishes mirror the shift from restraint to indulgence that defines the season. "We're not copying Western Easter, we're interpreting its emotion. That return to richness feels very Indian," he says. Further south in Kerala, Kochi-based chef Anita Varghese brings the focus back to community. Her spread, featuring slow-cooked duck roast and delicate achappams, comes together over hours, built by many hands. "Easter lunch isn't just served, it's assembled with love. The food becomes the final expression of that joy," she says....