Though the Western Easter has passed, you'll be noticing the plates of grass, boxes of brownish-pink roots and cellophane-wrapped sponge cakes in every supermarket and cafe around town. It's Georgian Orthodox Easter!

Red eggs

The Georgians grow grass from seed some weeks before and dye hard-boiled eggs various shades of red, using sticks of boiling “endzela”. These are then eaten from Easter Sunday onwards. The red symbolizes Christ’s blood, the egg itself- new beginning. Children like to try to choose the hardest egg to crack and bash against those of whoever will play. The red eggs stay on the table for days- offered to guests along with the pasca cake.

Pasca Cake

Though it is meant as a fast-breaker, Georgians start buying these dry, rough sponge cakes some three weeks before Easter. The choices are wide- from large to single-portion; with icing sugar, chocolate or sprinkles. The typical texture of the cinnamon bread-like sponge is quite dry, with only a scattering of raisins to add “juice,” though some home-made varieties are more moist. Where.ge recommends the "pasca" made from cottage cheese!

Photo by Tony Hanmer