There’s a small part of me that rejoices at the thought of deep frying chicken and then putting more cheese on it. Of course, this part of me is deeply unhealthy and likes store-bought mayonnaise, but that I shall reserve for later. A visit to KFC’s kitchens made me realize the complex process that goes on into making all these dishes, and the system that is automated throughout the globe.
That said, KFC DOES source its meat from around India, and there are, at present, six approved sellers who can sell their chicken to KFC. The brand associates with several brands across India to supply them with the components required to make KFC. Chilli Chizza is one of the dishes that KFC has recently churned out on a limited edition basis, and I got a taste of it the other day.
KFC in India contains zero trans fat and most of their dishes’ calorie quotient is provided on their website. That said, the Chizza doesn’t feature here, but we were told that these were meant for sharing (although I wasn’t seeing too much of that around me, especially because A was shovelling one piece after another down his gullet). The Chizza, I found, was a bit too soggy for my liking – the crust far flatter than what I wanted. I did like the chilli sauce on it – but again, the cheese was overwhelmingly salty for me, and I was glad for the scattering of onions and jalapenos on top.
I did like the summer mojito collection though – the refreshing Ice Black Mojito was the one I picked over the watermelon version – it was rather nice with the side of Chicken Popcorn, and more chicken that was headed our way.
Disclaimer: Poorna Banerjee dined at KFC at the kind invitation of the management.
