(From top) Piu Sarkar with the Easter goodies at Cakes; an assortment of Easter Eggs and Easter Cookies at Kookie Jar. Pictures by Rashbehari Das

What:Easter at Flurys.

Where: 18, Park Street.

When: Till April 17.

Take a look: Easter eggs, chocolate bunnies, nougatine, marzipans and marshmellows all form an integral part of this festival. Easter fare such as Simnel Cake, Nougatine Eggs, Halffondant Eggs ? in lemon coated and strawberry coated variations, ChocolateFigures, Hot Cross Buns, Real Shell Eggs are some of the delectable items that form a part of the special menu for Easter.

A grand treat consists of the Easter baskets with gifts in different sizes. You can even make your own basket to include your favourite bunnies, chocolate, marzipan and variety of eggs. All these Flurys delicacies will also be available at The Box, the gift shop at The Park and at The Atrium.

Pocket pinch: Easter goodies begin from Rs 15.

Voiceover: “Our team of chefs has researched extensively to put together this repertoire of cakes and other sinful delights,” said chef Thierry Thonnate.

What: Easter celebrations at Cakes.

Where: All the four outlets at Shakespeare Sarani, New Alipore, Rawdon Street and Gariahat.

When: Till April 18.

The spread: On offer are Solid Chocolate Egg, Nougat Egg, Sugar Egg, Chocolate Bunny, Marzipan fruits and animals.

Pocket pinch: Prices start at Rs 15.

What: Easter Goodies at Mithai Shop.

Where: ITC Sonar Bangla Sheraton & Towers.

When: Till April 16.

The Spread: On offer are Spotted Eggs, Peanut Encrusted Eggs, Crackled Tree Design, Feathered and Mosaic Eggs. Also available are freshly baked Hot Cross Buns, Maple Walnut Pies, assorted truffles, pralines and cookies.

Pocket pinch: For the Easter eggs, prices start at Rs 140 per 100 gm.

Kookie Jar shares its Easter Egg and cookie recipes

Easter Eggs

Can be made with dark, milk or white chocolate.

• Polish the insides of two matching Easter egg moulds with clean cotton wool. Break 250gm good quality chocolate and place in a small heatproof bowl over a pan of simmering water to melt.

• Spoon half the chocolate into one mould and spread thickly up the sides with the back of a teaspoon to cover evenly.

• Place the mould hollow-side down on greaseproof paper and chill for five minutes in the fridge. Using the remaining chocolate, repeat with other mould.

• Chill both moulds for 10-15 minutes until hard. Remove the eggs from the moulds and gently pull the sides of the mould to gradually release the chocolate halves. Invert on to a work surface and continue to loosen and press the eggs out of the mould.

• Take one egg half hollow-side up and spread a little melted chocolate around the shell rim using the back to spoon. Fill the egg with assorted chocolate and candies, then join the halves together and leave to set.

Easter Cookies

Ingredients

• 250 gm butter
• 120 gm icing sugar
• 2 egg yolks
• 100 gm chocolate chips/ chopped chocolate
• 350 gm plain flour
• 250gm melted cooking chocolate

Method

Beat the butter with the sifted icing sugar and one egg yolk until pale and creamy. Add the chocolate chips/ chopped chocolate and sifted flour and knead quickly to a firm dough. Form into a ball, wrap in foil or cling film and leave for two hours in the refrigerator.

Preheat the oven to moderately hot. Roll out the dough on a floured board to 5mm/ ¼ inch thick and cut out in bunny, chicks, eggs, lamb or flower shapes. Place on a large baking tray, beat the second egg yolk, brush the biscuits with this. Bake for 10-12 minutes.

Allow the biscuits to cool slightly on the baking tray, then remove to a wire rack and leave until completely cool. Decorate with melted chocolate.