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Once Upon A Time, The Green Park

Begumpet
Hotel Green Park,, Begumpet, Hyderabad
12:30 pm to 03:30 pm, 08:00 pm to 11:00 pm
Directions

Price: Rs.1000 for two

Cuisine: Multi-cuisine, Hyderabadi, Indian, North Indian, Chinese

Known for: Multi-Cusine

Large Group Friendly
Buffet
Serves alcohol
Bar area
Valet parking
Air conditioned
Take Away








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Sabyasachi Ray Chaudhuri - Burrp User

Sabyasachi Ray Chaudhuri

February 24,2014
4.3

Jackfruit Biryani and Sweets....

This is one of my favorite places for food, and I keep on returning here for trying out some great items. On a winter evening, seven friends had come together to enjoy yet another meal here.

The reason of this impromptu get together was Jackfruit Biryani. We have been discussing about this vegetarian flavor which comes closest to the vegetarian attempt to mimic the non-vegetarian Hyderabadi biryani. I have had this dish at Once Upon a Time before, and at the behest of close foodie friends, we decided to try it out once more.

We started with a Chicken Clear Soup, which had chicken, mushroom and greens prepared in a tasteful concoction. This was followed by the starters – Paneer Haryali, Mushroom Takatin and Murgh Ka Soola. The Paneer Haryali was a delight to the eye, though I must say the taste did not live up to the looks. But what I loved most among the starters was the Murgh Soola, a spicy barbecued delicacy popular in the deserts of Rajasthan. The preparation was really spicy and went well with the traditional pudina chutney. A fiery starter, it should appeal to the local taste.

The Jackfruit biryani looked inviting and on a cursory look you will mistake it for a mutton biryani. The jackfruit pieces were well cooked and the biryani was not too spicy. I would recommend this dish to vegetarians (just to get an idea of how meat tastes in biryani) and non-vegetarians alike.

To go with the jackfruit biryani we had Peshawri Mutton, Methi Murgh and a Paneer Dish. The Peshawri Mutton was my favorite – the mutton pieces were succulent and the gravy was also delicious. As usual, assorted bread basket in this restaurant always tastes great.

Finally the desserts – we started with Lichi Rasmalai. It was rasmalai with actual lichi fruit in it. An innovation from Chef Rabin (who possibly is the best Indian dessert chef in Hyderabad), it was just unputdownable.

And then the Choco pop- combination of a chhana based Bengali sweet mounted on a base of chocolate and garnished on top with grated coconut and nuts. This combination was just heavenly.

Fruit Rabdi was the other dessert served.I sometimes wonder why Green Park does not have an exclusive sweet outlet within its campus, given the extraordinary culinary skills of Chef Rabin.

Overall, it was a very satisfying experience, where we could try out many innovations. The service and hospitality were as usual perfect.
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Sabyasachi Ray Chaudhuri - Burrp User

Sabyasachi Ray Chaudhuri

September 18,2013
4.0

Dessert Festival

Green Park and Hyderabad Foodies organized a dessert meet at the Once Upon a Time restaurant on a Saturday evening. I am not much of a dessert person, so was initially quite reluctant to attend this. But my wife who has quite a penchant for sweets was very interested, so I accompanied her there.

As we entered the restaurant we found that the sweets were displayed very nicely as a buffet and instead of going for a plate, many reached out for the cameras. Photos clicked and pleasantries exchanged, we settled down for the main business.

There were about 18 varieties of sweets which were lined up. Bhel puri and boiled corns in bowls were also provided to change the taste between sweets as it is difficult to eat sweets continuously.

I started with Fish Milk Cake. It was a milk cake made to the shape of a huge fish. The milk cake was made to perfection and it was not too sweet to my relief. The Malai Ghewar was too sweet for me, but my wife told me this was how it was supposed to taste.

Next in line were the Bengali sweets. As is well known, most Bengali sweets are prepared from Chhana or cottage cheese. There were quite a few Bengali favorites. The Chanar Jilipi (A jalebi shaped fried chhana in sugar syrup) was appropriately soft. The chhana had absorbed the ras or sugar syrup well. Lebu Sandesh or lemon flavored sandesh was perfect and could compete with any good sweet shops of Kolkata. The Zaffrani Rasmalai which is essentially flat balls of chhena soaked in saffron flavored milk, had a distinctive flavor. Apart from these there were Rajbhog and Kamala Bhog the traditional Bengali sweets, and Chhanar payesh, a payesh prepared of Chhana balls and milk which is normally offered to Gods in home pujas.

The Chocolate Jamun was a large gulab jamun cut into half and stuffed with chocolates and dry fruits. It was a pretty innovative preparation from Chef Rabin Samanta, which was liked particularly by me. The Mirchi ka Meetha was another such, prepared from capsicums. I had never tried any capsicum based sweet before. It tasted a bit bitter though. And of course there was Parwal Ka Meetha – the sought after sweet of Green Park Hotel, which is stuffed parwals in sugar syrup. The lasoon ka kheer was garlic based sweet and quite unique too.

Apart from these there were desserts from all over the country. These included Beetroot Halwa, Mango Shrikhand, our own Hyderabadi Double Ka Meetha, and Mysore Pak.

Overall there were some great desserts especially the Bengali sweets. The Green Park personnel including Mr Joydeep and Chef Rabin were always at hand to answer all the queries we had. The 50 odd foodies enjoyed a lot, and I look forward to many such themes based meets.

The dessert buffet was priced at Rs 300 per head.
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