When Mughli opened in 1991, the Curry Mile was filled with exactly that – curry.
This lively strip of Rusholme has changed a lot since then, diversified, and is now more of a Kebab Mile than a length of road with row after row of restaurants serving Indian, Pakistani, Bangladeshi and Sri Lankan food.
But still smiling out on the strip after all these years (literally – it’s got a giant mural of a softly smiling woman out front) is Mughli, run by the same family since it opened more than three decades ago.
It’s older than, probably, a lot of The Manc readers – and there aren’t all that many restaurants in Manchester that can still claim that.
In a time where hospitality closures are peppering the news like sesame seeds on an everything bagel, Mughli is still going as strong as ever.
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From 5pm on the nose it’s busy. Groups of pals, dates, families, and a steady stream of Deliveroo drivers traipse in and out through the waft of incense in the doorway.
It’s an old(ish) restaurant that keeps up with the times though – there’s a QR code for the Wi-Fi, a One Direction joke buried in the one-way system, a collaboration with a local craft brewery, along with all the secret recipes passed down and honed through the generations.
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The Leopard Roll at MughliMughli’s collaboration beer with First ChopGol Gappay
This cosy spot is famed for its charcoal pit, where cuts of meat including charred lamb chops and chicken tikka are flamed to perfection, as well as its ‘unapologetically unauthentic’ curries.
One of those curries that they don’t even try to pretend is the real deal is their korma.
It’s not the sort of wimpy, almost dessert-like korma a lot of us are used to (though, if you like your curries to have a bit of fire behind them, this is not the one to order).
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Mughli’s korma is packed with flavour even with its lack of spice, a bright yellow sauce swimming around… onion bhajis? Some may call it controversial and unconventional but we call it bloody genius.
If you ask Mancs where the best butter chicken in the city is, a lot of fingers will point up Wilmslow Road in Mughli’s direction.
Flake-apart chicken is dropped into a thick curry sauce so rich it’s chasing down Elon Musk on the Forbes list.
Onion bhaji korma at Mughli on the Curry MileThe Scorpion Prawns
One of the stars of their show is the Leopard Roll, where a lamb seekh kebab is coated in a tangy chutney, then rolled up in a roti blanket, finished off on the grill so its crust turns into a black and beige patchwork.
Gol Gappay is another theatrical little dish. A mountain of puffed-up puri balls arrives beside a pot of chickpea chaat, studded with pomegranate seeds. You crack open the top of the hollow puri, pile in your chaat, finish with a drizzle of tamarind water, then attempt to fit the whole thing in your mouth at once.
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And then the must-order – gigantic scorpion prawns. They’re so big and beefy I’d be worried about bumping into them in a dark alleyway.
These bright red grilled prawns, their edges charred black, are caked in Mughli’s signature tandoori masala, a drizzle of garlic oil, and a squeeze of lemon. I’m seeing stars. They’re SO good.
There is a good reason Mughli is still pulling in the crowds on the Curry Mile after so many years. The proof is in the puri.
Inside The Black Friar as Salford pub unveils incredible floral display
Daisy Jackson
Spring has really sprung in Salford – legendary pub The Black Friar has just revealed a sensational makeover, with gigantic flowers sprawled across its frontage and a new seasonal menu to go with it.
The historic pub is celebrating the changing of the seasons with both a striking floral installation and a menu that celebrates spring and Salford in equal measure.
Most Mancs will by now have spotted the 4,000 flower-strong installation that now adorns the front of The Black Friar, with bright pink, yellow and purple flowers spilling from a gigantic pink tap.
And all those florals continue inside, with the pub’s Tavern – previously a cosy winter hideaway – now filled with trailing blooms and woodland installations, just off their award-winning garden.
Cheshire-based artist Kelly Louise Chapman is the woman behind this sensational transformation of the much-loved gastropub.
As for the pub’s kitchen, they’ve crafted a new very seasonal and very British menu, with plenty of nods to Black Friar’s Salford roots.
There are dishes like a Boddingtons braised ox cheek (the pub still proudly displays its Boddingtons sign outside), aged beef tartare, butternut squash and ricotta tortellini, and pan-roasted cod fillet.
Spring small plates at The Black Friar pubDelicious spring drinksInside The Tavern at The Black Friar
A popular item from the Valentine’s Day menu – the Cornish crab vol-au-vent – will be sticking around on the spring menu, along with an enhanced grill section that includes a lamb Barnsley chop cooked over coals.
Then for desserts, you’ll be spoilt with a banoffee knickerbocker glory, and passionfruit panna cotta.
And for drinks (because this is a pub, after all), The Black Friar has put together a range of seasonal drinks like a rose sangria sharer, and non-alcoholic sodas like kaffir lime and coconut.
Ben Chaplin, head chef at The Black Friar, said: “This new menu is all about celebrating the best of spring produce.
“We’ve carefully crafted each dish to highlight fresh, seasonal ingredients and bold flavours, adding new depth to our offerings while still delivering the comfort that will always be associated with The Black Friar.
“My top recommendation and personal favourite dish is the Slow-Cooked Boddingtons Braised Ox Cheek.”
Neil Burke, owner of The Black Friar, commented: “We wanted to bring a taste of spring to The Black Friar, inside and out. This floral installation will transform the space and bring sunshine and smiles, whatever the weather!
“My top recommendation on the new menu is the Cumbrian Spiced Lamb Scotch Egg. It’s EXCEPTIONAL.”
To find out more about The Black Friar and to book a table, visit HERE.
Team behind award-winning Higher Ground to open new Bar Shrimp seafood bar in Manchester
Daisy Jackson
Higher Ground, one of Manchester’s very top restaurants, is to open a brand-new seafood bar later this year.
With Bar Shrimp, they’ll be bringing a brand-new offering to town, with cocktails, beers on tap, British seafood and snacks.
Bar Shrimp will come from Daniel Craig Martin, Joseph Otway and Richard Cossins, who at this point are a well-oiled operational machine.
They’re the team behind proudly British bistro Higher Ground, which grows much of its own produce at its Cinderwood Market Garden and earned a Michelin Bib Gourmand within a year of opening.
The same team are also behind Flawd, the beautiful waterside wine bar at Ancoats Marina.
And they’ve cemented themselves as one of Manchester’s most widely acclaimed hospitality teams – even Rick Stein says Higher Ground is one of the best places to eat in the entire country, which is high praise indeed.
Bar Shrimp, set to open in Manchester this winter, aims to be a ‘relaxed and focused bar with delicious food’.
They say: “Whether it’s a beer after work, some food with friends or after dinner drinks late into the night, Bar Shrimp will be a dynamic space where the music and energy evolves throughout the evening where everyone and anyone can come together for a memorable experience.”
They announced the news this morning on Cerys Matthews’ BBC 6Music Show.
British seafood with a side of cocktails? Sounds alright to us.
A location, opening date and more info on Bar Shrimp will follow – stay up to date with their latest HERE.
Daisy Jackson -
6th October 2023 
