We're resurrecting some traditional Konkani-Anglo-Mangy dishes in our Easter brunch using masalas, spices and Grandma's blessings. Taking inspiration from old school cookbooks, recipes that have been handed down to us millennials and a trick or two up our Chef's sleeve, we're bringing a susegad feast to the table. 

• The spread includes a scrumptious breakfast - Devilled eggs with bacon, Hash Brown Potato, Grilled Chicken Sausages. Appetizers like Cheesy Pizza Pockets, Cafreal Chicken Tenders, Mangalorean Chicken Tenders and Angamaly Pork Belly among other dishes. 
• Heading to the Mains - to name a few, we've got Mix Veg Goan Xacuti, Kerala Vegetable stew, Neer Dosa with Chicken Nandan Curry, Goan Fish Curry, Mangalore Pork Bafat among others. 
• A wide spread of salads and classic desserts like Easter Chocolate Eggs, Blueberry Creme Brulle and of course, 'One a penny, two a penny Hot Cross Buns'. To add to the merriment, unlimited Doolally beers and non-alcoholic beverages. Perfect for those who like to cling to tradition.