For TV host, author, chef Maria Goretti, Christmas brings with it the scent of her mother’s cooking. Nevris, kalkal and dal fudge are sweet memories, along with her grandmother’s coconut tartlets which
she never did learn to make because she was too young, but is now trying to recreate the taste of a childhood favourite from others’ recipes.
“Dad and my uncle who worked abroad would return home for Christmas, and from November, the house would be cleaned, new curtains and clothes stitched. Sweets were prepared at home, and homes around us, and on the morning of December 25, children would go from door to door distributing them. Our big Christmas lunch always included my mother’s baked chicken and sorpotel (pork curry), along with Russian salad and fugias (fermented bread), and was followed by a welcome siesta,” she reminisces with a laugh.
When they were home from school, the children were allowed to peel onions and garlic but nothing more. Down the years however, Maria has perfected her own Christmas lunch, prep for which starts five days in advance. It continues well past 3 pm and has become a much-anticipated annual ritual for friends, some of whom even stay back for dinner.
