Jalal Sons Pizzas are undoubtedly one of best pizzas in Lahore. They have recently introduced a new flavour in their amazing Pizza range called a Peri Peri pizza. The name Peri Peri has a Portuguese origin, it’s a very hot sauce made with red chili peppers also known as The African Birds Eye Chili. Classic Afro-Portuguese flavoured Peri Peri sauce is its key ingredient of Jalal Sons Peri Peri Pizza.
- I haven’t heard of many Peri Peri flavoured pizzas in Lahore and haven’t tasted one before. I gave a try to Jalal Sons new Peri Peri pizza which I found really delicious.
- It was fresh when it arrived; a cold pizza never tastes well. Not only it tasted good, its appearance is equally good which makes it more appetizing.
- I ordered it in thin crust which proved to be a perfect choice. Fresh capsicum is used for garnishing it and I fell in love with generously shredded mozzarella cheese.
- We all love discounts! You can get a 20% discount if you order it from Food Panda.
- The Peri Peri flavour in this pizza is much different from the one my taste buds are used to; a Peri Peri lover can easily get disappointed by this fact. Although the pizza still tastes good!
- It’s not actually a weakness but spice level options for Peri Peri pizza should be added to the menu, it will enable customers to order according to their respective spice preferences.
- The pizza was fresh but was delivered with delay, it’s a common problem with most of the home delivery services and some time it becomes intolerable.
- Introducing spice levels and serving with Peri Peri sauce can make the Peri Peri pizza more awesome.
- Jalal Sons need to re-visit their key ingredient to make it taste more like the true Peri Peri flavour.
- A better home delivery service can change the whole customer experience.
- Jalal Sons needs to mitigate the suggested weaknesses; otherwise the Peri Peri Pizza may not gain the popularity it deserves.
Try this awesome pizza and give me your feedback about it. Click Here to order your pizza.
It’s a must try pizza!
Photo credits: Ahmed Sheikh