What can I say, I am a loyal nandos fan !
Nandos obviously is not haute cuisine, but to me, it is comfort food. I know what I'm going to get and I know it's going to taste great.
Many people think it is just chicken, chicken or chicken, which.. It is... But they also have a great selection of vegetarian food. A surprisingly large number of my veggie friends actually request going to nandos over anywhere else ! They have the standard veggie bean burger which I have been told is delicious, but also other items that aren't full of meat - portobello mushrooms, halloumi and pineapple wraps/burgers/pittas, and they have a good range of salads that are a lot more exciting than your regular garden salad. They have plenty of veggie sides too such as corn on the cobs, spicy rice, ratatouille, macho peas, sweet potato and regular mash etc. Nandos also has a policy to keep it's non-meat containing products separate from meat containing ones. In a nutshell, this place is surprisingly great for veggies!
With regards to the chicken, I have tried pretty much everything on the menu. I love the wings, butterfly, quarter, half and whole chickens, and would recommend the pittas and burgers. The burgers come on a Portuguese roll instead of a burger bun, which is lovely and crispy on the outside and soft on the inside. Much nicer than your average burger bun!! They've just introduced chicken thighs onto the menu which I am yet to try!
I would not recommend the wraps so much, I feel you don't get as much chicken (although you probably do..) and they just seem a little bland..
To me, nandos is all about the heat. I am a self proclaimed spice lover. If it's hot, I want it! I can understand why people feel a little disheartened with nandos if they don't love spice. They offer other flavours for those fancying a milder meal, mango and lime or 'plain' for example. When playing their new 'wing roulette' game, I've tried the mango and lime and I was not impressed.. I couldn't describe it in any other way than 'meh'. It is a neither here nor there flavour, I wasn't offended by it, but it was a little weird. I admit that if it wasn't for the spicy combination of flavours and unlimited access to the extra hot sauce, then I may not be quite so much of a nandos fan!
Also, an insider tip - you can request the peri-tamer marinade for your chicken, usually only used for the kids meals. It's basically a touch of nandos sauce mixed with BBQ sauce which is then thrown on the grill and is delicious!
I have rated nandos 5 stars as over the years, I've never had a bad meal at any nandos I've been too. They are consistently great and their customer service is brilliant. It is a fair price and you have the chance to earn free chickens with their loyalty cards too.
All this talk of chicken has now left me craving another nandos!!!
Six of us ate in Nando's a cheap end of the market chicken shack. You pay up front, fetch your own plates, sauces, drinks so staff contact is mostly at dirty plate clearing. Nando's beats KFC hands down on any test except fat content. This one served halal meat. Unlike KFC its also good value for money: a whole cooked chicken, 2 sides + unlimited fizzless soft drinks is £20 for 2 people (their coffees are far to expensive). The tiny sweet potato mash portion is moreish & devine. The chips & corn cob (with butter) are just ok and industrially made. The chemically water injected chicken was small, unsurprisingly moist & perfectly cooked. It's important to me to know my food. Nando's chief fame claim is the African bird's eye chili, a cultivar of capsicum frutescens, one of the sources of chilli pepper. It grows both domestically & wild. Also known as peri peri it's a small member of the capsicum genus. It grows in Malawi, Ghana, Nigeria, Zambia, Zimbabwe, Mozambique, South Africa, troubled South Sudan's tropical forests and the southern half of Ethiopia. The Portuguese brought it to Goa. A perfect peri peri climate. Piri piri sauce is Portuguese in origin (used as a seasoning or marinade) and is especially prevalent in Angola, Namibia, Mozambique & South Africa. It is made from crushed chillies, onion, garlic, pepper, salt, citrus peel, lemon juice, bay leaves, paprika, pimiento, basil, oregano & tarragon. The chilli can hit 175,000 on Wilbur Scoville's heat scale similar to scotch bonnet. If you find it hot please avoid the 2nd hottest chilli on earth, the Trinidad Moruga Scorpion; at 2 million on the scale. The hottest is now the Carolina Reaper. It's an evil looking, gnarled, oily lumpy pod with a sucked-up belly and a small tail reminiscent of wasp's sting that screams 'don't eat me'. It's 100 times hotter than a jalapeño looks like a scotch bonnet and when ripe it's a luscious Crayola red, 2.2 million on the scale and developed by farmer Ed Currie. It'll make him a millionaire. Currie's family has a history of heart disease & cancer. He decided in college to find a way to avoid that fate. He began to research which populations had the lowest rates of those diseases. He found they had several things in common, but what stuck him was that they all ate hot chillies with every meal. So he started growing peppers for cancer research. It was by trying to grow a sweet pepper as chemotherapy patients often lose ability to taste anything but sweet that he accidentally created the world's hottest. Currie hoped that patients could still taste a sweet pepper. They could. He knew he had something special as soon as he laid eyes on the Reaper, it was the first pepper he'd even seen with a sting. Bite the tiniest bit and you will hiccup, cough, and feel the pepper rip through your oesophagus, you'll know exactly where it is every second as if it has a GPS device on it. Currie sells Carolina Reaper seeds & hot sauces, called "I Dare You Stupit" & "Purgatory sauce," on his PuckerButt Pepper website. Only 20 years ago the Red Savina Habanero, then the world's hottest pepper, only topped around half a million Scoville heat units. Then the Indian Bhut Jolokia, the first superhot pepper, was discovered by researchers, better known as the Ghost Pepper, the Bhut Jolokia more than doubled the Red Savina's Scoville rating, and all this from my first and likely my last visit to a Nando's.
Five good points about this Nando's which differentiate it from the other Nando's in town:
1) It is usually no problem to get a table here without queuing for hours.
2) The chicken served is Halal, which means I can meet my Muslim friend here (unlike the Nando's in the Printworks).
3) When I've been with my boyfriend he has been impressed that they've asked him which part of the chicken he'd prefer, which they don't do in every Nando's (there is definitely potential for a breast joke here).
4) You can combine it with a visit to the cinema, bowling or laser quest without having to walk for more than a minute.
5) They let me have a veggie freebie on my loyalty card instead of the chicken I was supposed to receive.
Usually bustling and popular Nando's restaurant, mostly filled with students. Definitely recommended for their signature chicken dishes. Comfortable seating available but you will usually be waiting for a table for any number of people due to its popularity and with it being right at the heart of studentland in Fallowfield.
The Parrswood branch of Nandos is very nice. I go there very often with friends and we really enjoy the food. Staff are very friendly at the place and greet you with a smile. As in all nandos i love the Perri peri sauce. The salads are great as well and the chicken exceptional. The place is just near the parrswood cinema and gaming centre. If you are planning a day out, you can have a couple of bowling games, watch a movie and go to nandos for some chicken dinner. Its easily accessible by car and bus as well, the bus stop is just at the parrswood centre. If you want to do some shopping before going home the big Tesco is just opposite the road.
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