Cross the road, the chicken's worth it

Published: 20th August 2016 03:44 AM  |   Last Updated: 20th August 2016 03:44 AM   |  A+A-

BENGALURU: Nando’s restaurant is known for its flame-grilled peri-peri. It’s where chicken lovers head to. They are also popular for sauces, including the lemon and herb.

Their outlet at Whitefield Road recently added new entries incluing Espetada Carnival to their menu. Our meal started with Peri-Peri Hummus and Pita. The hummus had a dash of the peri-peri sauce. The pita is warm, mildly grilled and it melts in your mouth.

Cross.jpgThe Half Chicken along with the Wedges is a treat for the eye and a hungry stomach. It’s a full meal with two chicken drumstick, a bowl of rice and fries. The chicken is succulent and the marination, perfect. The chicken is marinated for 24 hours and then grilled. The meat is then coated with the sauce you choose. The yellow rice, served as a side, was spicy and the fries were crisp. The Chicken Breast Fillet Wrap is thin-toasted pita filled with strips of chicken breast and veggies, slathered with various sauces. Grilled sweet corn is served for sides. The wrap and its filling is bland, except for the sauces that adds a sourness. The specials here are the vegetarian and non-vegetarian espetadas, and they tasted heavenly. They are charcoal cooked.

The chicken is served on vertical skewers. The tender marinated chicken thighs comes with fresh bell peppers, and they taste better with the extra hot peri-peri sauce. For the vegetarians, it is paneer and bell pepper, with black pepper for zing. The Cataplana Algarve, served in a copper dish, is peri-peri chicken thighs, grilled peppers and chickpeas with the special cataplana sauce served on a bed of zesty  rice.

The best came the last, the yummy carrot cake. Rich and moist, the cake had plenty of raisins and walnuts, and was topped with a white chocolate frosting and crumbled and roasted hazelnuts. The softness of the cake contrasted with the crispiness of the carrot.

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