Rekaejao, boros and navries are some of the delicacies you’ll find in an East Indian’s kitchen this Christmas. The community refers to the original inhabitants of Bombay, Salsette and Thana, who have unique cultural traditions that have been passed down over generations.
While some of the Christmas delicacies the East Indians make are shared with Goans, Mangloreans and Syrian Christians,others are typical to this community. Many of their practices are a throwback to the times when Bombay and neighbouring regions were under Portuguese reign.
Today, they speak a unique dialect of Marathi. And one thing’s for sure, they take their Christmas culinary duties rather seriously. ‘Koswad’ is what they call the tradition of sharing sweets, and so enough has to be made to go around and be enjoyed till the end of the festive season.
Here are 10 East Indian Christmas delicacies that are guaranteed to trigger sweet cravings:
These crunchy fried delicacies are made of flour, eggs, sugar and ghee or melted butter. The wavy ridge gives them an attractive appearance.
These sweets are baked in thalis, thus earning them the name ‘thali sweet’. It is prepared in stages – part of the mixture is kept ready overnight and the remaining ingredients are added the morning after before baking.
Rekaejao is probably the only Christmas dessert that is made of curd, along with almonds, fine sugar and beaten egg whites. It’s a kind of cake that is cooked on slow fire.
These biscuits are baked after mixing sooji, ground coconut, eggs and sugar and leaving them overnight. A little butter and rose essence gives the boros an enviable flavour.
Rose de coque
A kind of fried cookie, the key ingredient here is coconut milk. Maida, rice flour, sugar and eggs also go into the mixture. The rose cookie mold gives them their inimitable appearance.