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Get into the Gastronomic affair with the lip smacking Easter delight!

Easter Recipe by Chef Kasiviswanathan, Executive Chef of Radisson Blu Atria.

Chocolate decadence ingredients qty unit
1 butter 450 Gram
2 Dark chocolate 800 Gram
3 water 400 Gram
4 Castor sugar 300 Gram
5 Whole eggs 10 No’s
6 Castor sugar 180 Gram


Preheat the oven to 180 °C

  1. Melt butter and dark chocolate keep it inside
  2. Make a syrup with sugar and water let it cool
  3. Beat the eggs with sugar little bit then add the chocolate mixture and then followed by sugar syrup
  4. Pour the mixture into greased food pan baked in the oven for 20-25min in double boiling system
  5. It can be served hot or cold
  6. Cut into small piece cover with dark chocolate then pipe some chocolate cream and garnish with colored marzipan eggs

Steam fish with garlic poached exotic vegetable and citron ingredients qty unit
1 Fish 180 Gram
2 Salt To taste Gram
3 Crushed pepper To taste Gram
4 Broccoli 50 Gram
5 Haricot beans 30 gram
6 zucchini 30 Gram
7 garlic 3 No’s
8 thyme One spring
9 seasoning To taste


1Seasoning the fish with help of salt and crushed pepper, olive oil

2 Make sure the water does not touch the bottom of the steamer.

3 Bring the water to a boil over high heat.

4 Place the plate holding the fish in the steamer,

5 Cover, and steam for about 8 minutes until the fish flakes easily when tested with the tip of a knife.

Poached vegetable

1 Make sure your vegetable are really fresh.

2 Add a little amount salt in a pan of steadily simmering water.

3 Add vegetable in the water, poach it at least 10 second

Garnish with grilled clementine and asparagus.