Monday, 5 January 2009
Nando’s, 10 Frith Street, Soho, London W1D 3JF
How many pictures of chicken is enough for one blog? Clearly, you can never have too many pictures of chicken in one blog. When a friend suggested we go to Nando’s for dinner, my boyfriend agreed excitedly, eager to have chicken swimming in Nando peri-peri sauce.
However, my previous experiences at Nando’s gave me the conclusion that £16 is alot to pay for dehydrated chicken and chips. So, I was pleasantly surprised when I went to this Nando’s on Frith Street, which is quite a large restaurant.
As usual, the atmosphere at Nando’s can’t be faulted. Maybe it’s something to do with the lighting of the place, or the smell of grilled chicken, but it manages to create this warm, inviting environment which makes you wanna just sit down and eat some chicken. Gimme the chicken. Where’s the chicken.
We had a 2 platters between the four of us, which had 2 chickens, and 2 large sides (chips and rice). Each platter (1 chicken and 1 large side, with 2 refillable drinks) was about £16 so if you can eat half a chicken by yourself, it’s a pretty good deal. Otherwise, you just look greedy with alot of chicken around you, unfinished.
The rice was my favourite bit of the meal. Each grain is identifiable (Ted, Harry and Joe) and nicely al dante (terrible description of rice I know, but no other words describe how nice and chewy it was).
The chicken was juicy and not mushy. You’re probably wondering what chicken I’ve had before which was mushy, but I kid you not, lots of chicken are mushy, especially those from the rotisserie counters in supermarkets (the words free-range and not-so-free-range jump up, waving). Not that I'm saying Nando's use free-range chicken, as I don't know if they do or not.
The chips were lovely too, much better than chips from other places. After that meal, I went around other restaurants looking for chips to match those, but found none.
This is the reason why most people go to Nando’s. The peri-peri sauce is well-known for being spicy. I tend to stick with the vinegar and ketchup.
The reason I go to Nando’s? It must be that warm, chickeny atmosphere that makes it so inviting.
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