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Exotic West Indian flavors hot off the stove at Timehri


 DAWN A. DAVIS

L cooking for an exotic
 gastronomic experi-
 ence? Well, look no fur-
ther than Pembroke Pines,


Variety is the spice at Timehri's restaurant.

Florida where the recently
opened Timehri restaurant
serves up a stunning mix of
West Indian and Chinese cui-
sine.
 Timehri, named after the
Guyanese airport, opened its
doors on Feb. 14 to a packed
house with a long line of
patrons waiting for tables up
to one hour. With spicy and
Caribbean seasoned dishes
like jerk chicken chow mein,
dhalpuri, curry channa,
polouri, dhalpuri and curried
goat, barbecue duck, and veg-
etable fried rice, it was defi-


nitely worth the wait. The
price is right too, with entrees
averaging about $10.
 A sample of the Guyana-
Chinese chef's specialties left
no doubt that this was indeed
authentic West Indian food


with a definite Caribbean flair.
Highly seasoned, with plenty
pepper as Caribbean food
should be, the food adventur-
er will love the jerk chicken
and even the vegetable lo
mein. The dhalpuri and chan-
na potato is just one of the
variety of dishes that is sure to
satisfy vegetarians.
HALAL
 In addition, because South
Florida has its share of devout
Muslims who follow halal food
standards (i.e., some foods are
forbidden and meat can only


be eaten from an animal that
has been slaughtered in the
proper way, not strangled or
beaten), all the meat prepared
by the restaurant is halal. No
pork is served as it is forbid-
den by Islamic law.
 A large space, the restau-
rant is clean, airy, and brightly
colored. Piped soca and
Indian music add to the
Caribbean/West Indian feel. It
is set up in two parts, with one


side serving dine-in customers,
while the other half can be
used for private gatherings
such as weddings. Take-out,
catering, and delivery service


are also offered.
OPPORTUNITY
 Thirty three-year-old
owner Cindy Narain, who is of
Guyanese and Indian descent,
migrated from Canada to
open what is now the fourth
restaurant in a family-owned
chain started in 1998. With
two operations in Canada and
one in Orlando, Narain took
the leap to invest in the South
Florida market.
 "Although it is tough eco-
nomic times, we realized it was
cheaper to purchase now,"
explained Narain. "You just
have to be able to wait out the
storm at the beginning...I know
there was a need for a really
good Chinese-West Indian
restaurant. So, I thought if we
brought the same food we have
in Canada, the same kind of
atmosphere to South Florida, it
would be a restaurant you
could take your family or busi-
ness colleagues to."
 Starting this month,
Narain will attract the after-
work crowd with drink spe-
cials and a lime on weekday
evenings. Timehri is open
Tuesday through Sunday in


College Plaza, 7855 Pines
Boulevard.
Story and photographs by
Dawn A. Davis, a freelance
writer for Caribbean Today.
0


Pear manimna,

Now I love you. You have been there si he e birth for me,
with your iiurturiog, loviiig, caring self, You have made
me into who I am today, and I waiit to tell you how
grateful I am to you, because there is no other like
you for me.

 Mod


 ,1 dear Mother, a siter, an aunt, a /riend
 and everything ebe you can imagine.
 IWe bold you close within our hearts and there
 Y,_ shball remain. To walk with us throughout
 SPitr ,lives until we meet again. So rest in peace
 ". ,dear love one and thanks for all you've done.
 m Sun-e 415011926-23/9/208 Sunet





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March 2009


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