We often miss ghar ka khana when dining out. No matter how tasty the food, restaurants usually don’t add a homely touch to the dishes. Time After Time in Central Park, Bund Garden Road, takes that effort. Executive chef, Bhushan, says that many a time they have long-staying guests. To make them feel at home, they make sure the food is not ‘hotel like’. “Keeping this in mind, we prepare and cook our food. We try to serve the finest quality and the best taste,” he says.
The casual-dining restaurant serves delicious multi-cuisine food and has a warm and welcoming ambience which is just perfect to catch up with family and friends. We visited the restaurant for their ongoing Winter Bliss Festival and we did have a heavenly experience.
The dinner course started with a gorgeous serving of Mexican Salad and Anna Cabbage. The Mexican Salad is a perfect blend of corn with kidney beans tossed with pepper and drizzled with lemon juice and has hints of coriander. The salad was not only refreshing but also healthy with minimal ingredients and had a balanced taste which makes you dig in for more.
Anna Cabbage is somewhat close to the regular vegetable dish that we make at home. However, the dried red chillies and crushed groundnut added some crunchiness to the salad and also enhanced its flavours. It is a perfect dish for those who want tasty food along with health benefits.
The next dish that arrived was Rajma Ki Galouti. Did we miss meat? Absolutely not! The finely minced rajma packed in tiny patties had a punch of flavours from the spices used in making the dish. It is a must-try for non-vegetarians too. However, keep a watch or you may pop in your mouth two or three in one go.
We also tried Pesto Chicken Tikka which had the magical aroma of basil. Coated with pesto, the tikka is cooked in the tandoor to give it a chargrilled flavour. Before we moved to the main course, we had Makai Coconut Ka Shorba. The lightly textured soup surely cleaned our palate. Corn and coconut both have very distinctive tastes but they complemented each other. The best part is that even though the soup has coconut that can easily fill up your stomach, the soup is surprisingly light.
Next, we tried Chicken Silbatta. This blew our mind. Chicken coated and cooked in a masala that was made on a silbatta, is something that nobody should miss out on. The chef informed us that the dish was inspired by the cooking style of Bhopal. The rustic apparatus that is used in making the dish not only adds a distinctive taste but also adds a coarse texture to it. The only thing missing was a bonfire and the sound of crickets in the background, like the one you experience in the countryside.
Vegetarians can relish Paneer Saag Noor Mahal which is a dry fruit stuffed paneer roll in a creamy spinach gravy.
Ending the meal on a sweet note, we tried the most common Rasmalai but with a twist. It was baked! The baking procedure gave it a cakey texture and a slightly caramelised flavour that was heavenly. We also tried Khubani Ka Meetha which is a traditional dessert from Hyderabad that is served during weddings. The dessert was a heavenly delicacy which was prepared using dried apricots, sugar, rose water and saffron strands. The texture is somewhat like Chunda.
This culinary rendezvous was a delight and the homelike food took our breath away.
