Tuesday, May 01, 2012: 11:46:04 AM

Food Processing News

Nando's to serve Peri-Peri chicken in Ludhiana

Peri-Peri recipes have always been a source of family pride and have been passed down from generation to generation

Residents of Ludhiana are set to be treated to mouth-watering chicken preparations, with international restaurant chain Nando's opening its new outlet in the city. Home of legendary Portuguese flame-grilled Peri-Peri chicken, Nando's provides an excellent option to gorge on a variety of chicken dishes.

 
Nando's entered India a couple of years back with its first restaurant in Chandigarh, followed by the second one in Bengaluru.
 
According to Vikrant Chowgule, managing director of Indage Group, the master franchisees for India, the new restaurant is the third one in the country and second in this region. Punjabis are renowned for their love for good food. He stated that Nando's is striving to bring this unique flavour to Punjabis in Ludhiana.
 
The company plans to launch one more restaurant in Bengaluru. This year, Nando's is likely to have presence in Chennai and New Delhi as well, informed Mr Chowgule.
 
Manmohan Singh Chadha, partner, Nando's India informed that the restaurant chain has gained tremendous response and demand from Punjabis. The company plans to launch another outlet in Jalandhar in 2012-13 in view of the demand from Punjabis.
 
Peri–Peri chicken
 
One of the main attractions of Nando's is the ‘Peri–Peri’ preparations. It is a priceless work of the culinary art. It's spicy ingredient which creates the base for the Nando's Peri-Peri chicken, which is carefully prepared and flame grilled to perfection.
 
Peri-Peri recipes have always been a source of family pride and have been passed down from generation to generation, stated Mr Chowgule.
 
Besides Peri-Peri, visitors to the restaurant can also enjoy the intensity flavour of chicken dressing from amongst Extra Peri-Peri Hot, Hot Peri-Peri, Mild Peri-Peri, or Lemon & Herb. The core offering at the restaurant also includes a selection of salads, appetisers, burgers, and wraps, with equally rich options for vegetarians.
 
Prasenjit Das

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