Hot Cross Buns

Food traditions—I’m not certain if they hold any deeper meaning. Maybe they do, maybe they don’t. But they sure make you look forward to something different from your regular meals. It’s simply nice to know that some foods are reserved for specific times of the year. And oddly enough, we don’t cook them otherwise, even though we’re perfectly capable of doing so. I guess that’s what keeps them special.

Today was Election Day in Bangalore. We’ve been talking about it for days, and it seemed to occupy center stage in our conversations. The day arrived, and we voted! With that sorted, it was time to move on to the food. Good Friday food.

So, as is tradition, I went to Thomson’s Bakery—the place to be this time of the year—and laid my eyes on them: hot cross buns. The buzz in this little bakery was, of course, all about hot cross buns. Voices of all kinds filled the air, each one asking for their share.

I waited my turn, and then it was finally time to bring these beauties home. This has been our tradition forever. The evening before Good Friday is always reserved for a trip to Thomson’s. Hot cross buns. I know it might sound clichéd, but they’re a once-a-year treat for us, and for years, they’ve only come from Thomson’s Bakery.

Sure, many bakeries around us make them, but nothing ever matches the familiar flavor of Thomson’s hot cross buns. There’s something about that particular taste—when I think of it, I can almost taste it, and I can even recall the way it smells. It’s one of those foods.

Delicious, minimalistic, sweet-spiced buns with pale pink flesh and a spicy aroma. Oh, sweet bread. Aren’t these bready foods just so great? We’re supposed to eat them tomorrow, but as always, we sneak a taste on the eve of Good Friday.

Our Good Friday breakfast is a little more organized than just tearing into the buns. They’re sliced, heavily buttered, lightly toasted, and served with a strong, dark cup of coffee. Simple stuff. I’m already looking forward to it—simple, warm, fuzzy moments.