Good Friday was observed in the city on Friday, while at the same time, the bakeries and patisseries are gearing up for the Easter with various confectionery items made solely for the occasion every year.

Fr Dominic Gomes, Vicar General of the Archdiocese, said: “The Easter celebrations are to be marked with a ceremonial Easter rally on Sunday with about 7,000 people attending it.”

As the mourning of Good Friday will end on Friday and the Easter celebrations begin from tomorrow, sale of Easter eggs, cakes and other special items have increased.

“Easter eggs and cakes remain the season’s favourite, while caramel candies and ice cookies are other items on high demand during the occasion,” claimed the manager of a renowned confectionery shop in Auckland Road.

An unusual rush was seen at the concerned store even during the wee hours of Good Friday. Sudip Saha (29), a resident of Behala who had prebooked an order for 15 caramel candies in the same shop, said: “I have been buying items from this confectionery shop for the last 12 years, especially when it concerns Easter eggs and candies. My father is a great lover of cookies and other delicacies of this shop. Now caramel candies are my children’s favourite also.”

The manager at a renowned patisserie in Park Street said that even during the beginning hours of Good Friday and Easters, the sale is promising with high demands for simnel cake, Easter pannetone and traditional Easter carrot cake.

Meanwhile, the residents of Bow Barracks will host a grand feast on the occasion. Peter Rodriguez, a resident, explains how the occasion is celebrated there every year.

Mr Rodriguez said: “We mourn on Good Friday and observe a fast. Celebrations begin from Saturday and continues till Easter Monday. Easter is associated with Easter eggs, a symbolisation of new birth. The occasion marks the celebration of victory over death,” Mr Rodriguez added.

The idea of ‘newness’ is inherent in Easter festivities. Talking about the culinary arrangements that are usually made for the occasion, Mr Rodriguez pointed out: “It ranges from traditional ‘Marzipan Easter eggs’ and hot cross buns to pork vindaloo for the Easter lunch. Hot Cross Bun, the small, sweet yeast buns, made of flour, milk, sugar, butter, eggs, nutmeg, cinnamon, cloves are traditionally eaten on Good Friday and are marked on top with a cross. A chef from the most renowned confectionery shop in Park Street is busy making preparations.

Giving final touches to the decoration, he said: “The occasion has increased the sale since people have started pouring in since Wednesday to purchase Easter delicacies like mud cakes, Easter eggs and cakes.”

However, a confectionery outlet in Shakesperae Sarani complained of few customers this year. “Sale is 30 per cent less this year compared to other years, maybe because of the implementation of GST,” said the owner, Mr Kamlesh Ojha.