From Grace to Gourmet: Easter Sunday at Its Finest at Spice Kitchen

Well! We do know that Easter, in the Christian tradition, is not just a celebration—it’s a triumph. Marking the resurrection of Jesus Christ, it is a day steeped in spiritual rebirth, hope, and joyous renewal. Celebrated on the first Sunday following the full moon after the vernal equinox, Easter Sunday stands as one of the most sacred and significant festivals in the Western calendar. It brings together communities in gratitude, reflection, and exuberance, often through shared meals that symbolize life and abundance.

At a property as illustrious as JW Marriott Pune, Easter is not merely observed—it is experienced. On Sunday, the 20th of April, 2025, Spice Kitchen—the hotel’s all-day dining restaurant known for its interactive kitchens and global fare—hosted a stunning Easter Buffet that didn’t just celebrate a festival, but elevated it into a grand sensory memory.

It was a celebration that transcended tradition and embraced artistry, where every element—from the décor to the dining, the music to the mood—was meticulously orchestrated.

The moment one entered the ambient space of Spice Kitchen, it was evident that this was not an ordinary Sunday. It was a thoughtfully curated experience, a tribute to the spirit of Easter, blending time-honoured customs with contemporary flair. The culinary team, the service brigade, and the leadership behind the scenes came together in harmonious collaboration to craft something truly unforgettable—a multi-sensory tribute not just to the occasion, but to the joy of sharing, of family, and of gastronomic excellence.

As guests stepped into Spice Kitchen that radiant Sunday afternoon, they were immediately wrapped in an atmosphere that married elegance with exuberance. The interiors, always tasteful and expansive, seemed to take on a new dimension. For Easter, the space was transformed with thoughtful seasonal decor—pastel florals, intricately painted eggs nestled in artistic arrangements, and charming bunny motifs discreetly placed, whispering of spring’s arrival and childhood memories rekindled.

There was something magical in the air—and it wasn’t just the aroma wafting from the live cooking stations. A soft, melodic live band added soul to the celebration, led by two exceptionally talented young vocalists, Alvina and Nidhi. Their heartfelt renditions of iconic tracks—originally brought to life by legendary singers and groups from as far back as forty years ago—created an atmosphere steeped in nostalgia and serenity.

Their selection wasn’t random; it was a curated journey through time. These were not just songs, but timeless melodies from soulful, serene, and unforgettable albums that had long since etched themselves into the hearts of music lovers. The duo’s voices blended effortlessly, reawakening memories while making new ones.

Then came the pièce de résistance—the Easter Buffet itself. A menu so thoughtfully curated, it transcended being a mere spread and became a storytelling experience through cuisine. Executive Chef Mihir Kane, Executive Sous Chef Nilesh Vaidya, and the ever-innovative Chef Bhuralal Prajapati, along with their outstanding production team—Mangesh, Shreyas S., Jaspal, Anirudh, and Pragyan—each brought their own signature flair, technique, and passion to the table. Together, they orchestrated a symphony of flavours that honored tradition while embracing bold, contemporary creativity.

Each dish seemed to echo the sentiment of Easter itself—renewal, abundance, and joy. The buffet wasn’t simply about presenting an array of items, but about creating a journey for the palate. It invited guests to rediscover classics with a twist, to explore the familiar through a fresh lens, and to indulge in unexpected pairings that felt both comforting and exciting. The artistry lay not only in the preparation but in the seamless transitions between cuisines, ingredients, and cultural inspirations—a culinary dialogue that was at once global in reach and deeply personal in impact.

A Symphony of Flavours: One Bite at a Time

At the Easter Buffet at JW Marriott, I set out on a delicious mission—to taste just a little of almost everything. And what a journey it was. Each section offered a new story, a new mood, a new memory. Here’s how it unfolded:

The Opening Act – Mono Portions

I began with delicate veg mono portions—the burnt leeks mosaic was as artistic as it was flavourful, followed by the crunchy disc with beetroot and feta, and the whimsical “fake eggs” that added a playful start. On the non-veg side, the Chinese cabbage and seabass salad was refreshing, the poached prawn with orange vinaigrette was citrusy and clean, and the seared squid with beetroot puree was a surprising standout.

Fresh and Inventive – Compound Salads

Each salad was a little masterpiece. From the creamy avocado mousse paired with compressed melon to the green pea mash with seared duck—each offered contrast and harmony. The char-smoked cottage cheese roulade with pickled ginger was packed with depth, while the lamb mousse with shallot and basil oil melted effortlessly on the tongue.

The Middle Eastern Mood – Mezze & Charcuterie

A spoonful each from the mezze counter brought creamy, tangy joy—curried hummus, baba ghanoush, and lemon tzatziki were my personal favourites. Then came the charcuterie—a revelation. Chicken and orange roulade, purple yam and lamb pâté, seafood terrine with berries… each bite was inventive, textured, and rich with character.

Western Main Course – A Global Affair

I moved on to the western mains with reverence. The Easter roast turkey with sage butter jus was comforting, while the pistachio gremolata salmon had that perfect hint of luxury. A tiny forkful of the lamb loin with mint chimichurri left me wishing for more. Even the vegetarian mains shone—particularly the pear and pecorino ravioli in zucchini cream.

Across Asia – Bold, Balanced, Beautiful

From the punch of Bang Bang prawns to the blue pea nasi lemak, the Asian section held its own. The prawn in XO sauce was umami-rich, while the stir-fried chicken in Singapore chili had just the right heat. The soba sesame noodles were refreshingly light, a perfect interlude before the next indulgence.

Indian Heritage – Rooted and Regal

The Indian spread was a homecoming. I sampled kebabs—mushroom galouti, paneer tikka, and the divine mutton chapli. Mains like Andhra prawn curry, saag wali nalli, and khubani kofta were soulful and spiced just right. And how could I not dip into the biryanis? A tiny portion each of Kolkata mutton, chicken dum, and tarkari biryani was enough to awaken memories and cravings.

The Showstoppers – Live Stations

Every live station was buzzing with energy and flavour. The Agra chaat counter was a burst of nostalgia—chole tikki, palak patta, and pani poori done right. Barbeque grills sizzled with prawns, tofu, and lobster, paired with brilliant sauces. I built my own bowl at the pasta counter (beetroot pappardelle with sage butter!) and sneaked a bite of the Kerala backwater keema pizza—unexpected and unforgettable. The egg counter’s croissant benedict was luxurious, while the sushi bar offered a refreshing pause with salmon sashimi and asparagus uramaki.

The Sweetest Finale – A Fairy Tale in Sugar

I ended, as one must, with dessert. Or rather—desserts. But this wasn’t just a finale. It was a spectacle. A grand crescendo of creativity, colour, and craftsmanship that made grown-ups smile like children again. The dessert buffet didn’t just invite indulgence—it invited emotion, memory, and joy.

Under the visionary leadership of Bakery Head Chef Vikas Kumar, this was more than patisserie—it was edible poetry. The entire section felt like a fairy tale brought to life, where flour, butter, and time were transformed into bite-sized works of art. Special kudos to the dream team—Umesh, Apeksha, Sachin, Omkar, and Samarth—whose dedication and artistry shaped this wonderland.

And these are just the names we know. Behind every delicate layer, every balanced sweetness, every perfectly timed service—there were many more hands, many more minds, and many more hearts at work.

I nibbled my way through miniature masterpieces—lemon passion fruit petit, coconut lemon petit, the festive Easter nest cake, and the absolutely radiant mango pulp verrine, which was like sunshine in a glass. The coffee hazelnut entremets was silky and indulgent, while the berry pavlova brought a crisp and fruity delight. And how could I not mention the handcrafted bonbons and chocolate pops—a perfect blend of whimsy and finesse?

This wasn’t just a dessert counter. It was a celebration of sweetness in every form—a space where memory met imagination, where tradition met innovation, and where the joy of sharing something delicious with loved ones lingered far beyond the final bite.

Undoubtedly, it wasn’t just a buffet—it was a beautifully choreographed tasting experience. Every dish, every corner, every flavour told a story. And I, happily, tasted a tiny chapter of each.

While the food, flavours, and festivity painted a picture of perfection, it was the people—the ones behind the scenes—who gave the Easter Buffet its true soul.

The entire experience was elevated by a quiet magic: a warmth that enveloped every guest, a sense of being not just served, but genuinely cared for. This wasn’t service—it was hospitality, in its truest and most gracious form.

At the helm, Restaurant Managers Rajan, Abhishek, and Nikhil orchestrated the event with finesse, ensuring that every detail—be it timing, ambience, or those gentle, personal touches—was seamlessly in place. Their leadership wasn’t loud; it was steady, composed, and deeply respectful, setting the tone for the entire team.

The service staff moved with elegance and precision, like a perfectly tuned symphony. Special mention to Apabrita, Itoli, Divya, Bhaskar, Bibishna, and Elishiba—each one of them brought not just skill, but heart to the table. Their attentiveness was never intrusive, their smiles never forced—it felt like being hosted by old friends.

And how can one not mention the hostesses, Monaro and Manisha? Their warm welcomes and gracious interactions made each guest feel like the celebration had been curated especially for them. Their presence was a quiet reminder that hospitality is as much about heart as it is about service.

Together, this exceptional team did far more than manage a grand buffet. They created an environment where guests felt seen, valued, and cherished. They didn’t just serve a meal—they served memories, gently etched into the hearts of everyone who attended.

In a world that moves too fast, this experience was a rare pause—a moment of abundance, sweetness, and genuine connection.

A special word of gratitude is due to the visionaries behind this extraordinary afternoon—Mr. Rahul Gautam, Director of Operations, Mr. Peeyush Bhushan, Director of Food & Beverage, whose guidance and commitment to excellence could be felt in every detail; Mr. Sidhartha Tripathi, Assistant Director of F&B, whose operational finesse ensured seamless execution; and Mr. Amit Negi, Director of Restaurants, whose leadership continues to define dining experiences at JW Marriott Pune with unparalleled consistency and charm.

Their collective passion for excellence transcended mere planning and execution—it was an embodiment of their vision for hospitality. Every dish, every decoration, and every interaction spoke of their dedication to creating experiences that are not only memorable but also meaningful. Their efforts ensured that the Easter Buffet was more than just a celebration—it became a benchmark for what fine dining and exceptional service truly mean.

Together, they didn’t just host a buffet—they created a memory. A moment of celebration that went beyond food and décor, resonating with spirit, sincerity, and the unspoken promise of always offering the best. It was an afternoon that will linger in the hearts of all who attended, a perfect example of how hospitality, when done right, becomes an art form.

Easter at Spice Kitchen wasn’t just a meal. It was a story—of tradition, taste, and togetherness. One that will linger long after the last forkful of dessert, etched as a golden afternoon in the hearts of all who were fortunate to be a part of it.

Expert Note: A World-Class Coffee Service, the PBC Way

No matter how rich or expansive the meal, I always find myself drawn to one final ritual—a quiet, comforting pause over a cup of cappuccino. At PBC, this isn’t just a beverage—it’s a beautifully curated experience, served to international standards, and designed to bring the meal to a graceful close.

True to global hospitality traditions, the cappuccino at PBC is served on a tray, accompanied by two elegant touches that elevate the moment: a glass of sparkling water, and a small chocolate cookie or truffle. This isn’t just presentation—it’s intentional pairing.

The sparkling water, served first and together with the coffee, plays a purposeful role: to cleanse the palate, reset the senses, and prepare you for the smooth, layered richness of the cappuccino. The chocolate accompaniment complements the coffee delicately, adding a gentle sweetness that rounds off the bitterness and deep notes of the brew. It’s a pairing rooted in balance, contrast, and harmony—an echo of European coffee traditions observed in some of the world’s finest cafés.

Each element is served together, with quiet precision and warmth by the staff. My heartfelt appreciation to the team—Puii, Sujay and Riya, who once again showcased their finesse and understanding of fine service. The experience was flawlessly overseen by Outlet Managers Aniket, Bhaskar and Manish whose attention to training and guest experience is reflected in every detail.

At PBC, coffee isn’t just an afterthought. It’s the final signature on a canvas of flavours, and a testament to a culture of hospitality where even the smallest moments are thoughtfully curated and gracefully executed.

Truly… the experience unfolded like a well-crafted narrative, where each dish played a role, and each moment contributed to a larger tapestry of shared joy and celebration. It was a beautiful reminder that food is not just sustenance—it is a medium through which memories are made, emotions are shared, and lives are enriched. The carefully crafted menu, the thoughtful décor, the expert service, and the harmonious ambiance all came together to create a sensory masterpiece, leaving guests with more than just full stomachs; they left with full hearts, too.

The magic of that afternoon, woven together by the hands of extraordinary chefs, passionate service staff, and visionary leaders, will be cherished long after the final curtain falls. It wasn’t just about marking Easter—it was about creating a timeless memory that will resonate for years to come.

A Celebration Beyond Cuisine

And believe me you—it happened so, perhaps for the very first time. As someone who’s always drawn to flavours, textures, and the intricacies of a well-plated dish, I found myself unexpectedly shifting focus. This time, it wasn’t just the delicacies that held my attention.

It was the essence of the atmosphere.

The spirit that pulsed through the space. The enthusiasm that sparkled in every eye. The energy that moved like a current from one counter to the next. And above all, the devotion and dedication of each individual—every chef, every cook, every intern—who gave their all not just to prepare food, but to create joy.

There was something profoundly human in the way this Easter Buffet unfolded. It was more than just a gastronomic affair—it was a living mosaic of collaboration, creativity, and care. Each member of the team shone, both individually and as part of a seamless collective, bringing their own light to this festive constellation

As I walked away—lingering over the memory of that final cappuccino served with finesse—I carried with me more than a satisfied palate. I carried a sense of gratitude. Gratitude for having witnessed something rare: a culinary celebration where heart met craft, where service became soul, and where food became a language of love.

At JW Marriott’s Spice Kitchen this Easter, I didn’t just dine. I felt. And that, perhaps, is the highest compliment a guest can give.

By Manav Kaushik

Don’t Waste Food (DWF)

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