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.
One of Manchester’s best restaurants is opening a ‘bread kitchen’ in Exhibition food hall
Daisy Jackson
A Michelin guide restaurant in Manchester is branching out with a new project, and this time it’s all about bread.
The team behind Another Hand will be taking over one of the kitchens in food hall Exhibition, launching Jaan, which will specialise in Persian cooking.
The new bread kitchen will focus on Wildfarmed House Flatbreads, which will come with an array of seasonal toppings.
And a lot of the produce heading to the Jaan kitchen at Exhibition will be taken from what’s not used at Another Hand around the corner.
For example, a whole sirloin that’s used for Another Hand’s ex-dairy sirloin dish will provide meat trimmings that will be turned into Jaan’s beef tartare.
The tail and trim from Another Hand’s seared trout will head to Jaan to be used in a fire-roasted sea trout fatoush salad.
And the two restaurants will share other bits of produce too, like a squash that will go into both a Winter Squash small plate at the main restaurant and a scorched summer squash dish at the food hall.
Another Hand’s famous flatbreads will be the staple on the menu at Jaan, which is moving into the beautiful kitchen on Peter Street hot on the heels of the departure of Rigatoni’s.
Jaan is a new Persian bread kitchen from the team behind Another Hand restaurant in ManchesterJaan will specialise in flatbreads
Since it launched in 2022, the restaurant’s become known as one of Manchester’s best, even earning a place in the Michelin guide.
It’s famed for its sharing plates, as well as the team’s efforts to drive sustainable practices, sourcing produce from across the north west.
Most ingredients used in the restaurant have travelled no more than 40 miles, and the bread comes from Holy Grain while the chocolate comes from Dormouse, both right next door.
Jaan will be moving in to the Exhibition food hall in Manchester
They hope that Jaan will help their sustainable credentials even more, allowing them to use up almost every scrap of produce.
Small plates will all be served with house flatbreads, and toppings will include smoked aubergine, whipper butterbean, black garlic cheese bread, ex-dairy beef tartare, and ras el hanout spiced lamb.
And larger plates will include slow-cooked lamb shank with ancient grains, grilled octopus and nduja, and chermoula chicken rice.
Chef patrons Max Yorke and Julian Pizer said: “We feel extremely privileged to be offered the opportunity to cook alongside Osma and Baratxuri at Exhibition Manchester.
“Over the last few years our small 24 cover restaurant has generated a large waitlist and we are excited to showcase our new concept to a wider audience.
“Most importantly, as we make more steps to improve our environmental standards, our food waste systems showed an obvious area in which we could develop.
“By opening a second kitchen in such a fast paced venue we can take unused produce from Another Hand and even further reduce, and hopefully eradicate, our wastage.”
Jaan Persian Bread Kitchen will open within Exhibition on 8 May, joining Osma and Baratxuri on the venue’s restaurant floor.
Gary Neville lines up Michelin star chef for his Stock Exchange Hotel restaurant
Daisy Jackson
Gary Neville has announced a new restaurant within his five-star Stock Exchange Hotel, which will open almost a year after the previous eatery announced its shock closure.
The magnificent dining room at the heart of the hotel was previously home to Tom Kerridge’s The Bull & Bear, which closed at the end of 2022.
It was then replaced by Stock Market Grill, a restaurant by the award-winning Schofield brothers (who operate officially the best bar in the UK) – but that was open for only a matter of months.
Thankfully, the Manchester United legend and property mogul now has grand plans for the Stock Exchange’s restaurant offering, roping in two-time Michelin star chef Niall Keating.
Niall will be launching Tender this summer, a luxury dining experience ‘named after the tender care put into crafting each dish’.
There’ll be gourmet food for everyday dining within the hotel’s historic dining room, which will undergo a renovation before Tender’s launch.
Its menu will offer weekday brasserie lunches, a la carte dinners, afternoon teas, Sunday roasts, a chef’s table and a special tasting menu.
The Stock Exchange Hotel is home to one of Manchester’s most beautiful restaurant spaces. Credit: The Manc GroupThe Stock Exchange Hotel is home to one of Manchester’s most beautiful restaurant spaces. Credit: The Manc Group
Niall Keating at just 33 years old has already earned two Michelin stars, making him one of the youngest two-time Michelin star chefs in the UK.
His CV has included stints in kitchens at the best restaurants in the world, including Restaurant Sat Bains and Benu in San Francisco (a three Michelin-star spot).
He then headed to The Dining Room at Whatley Manor Hotel, where he earned his first star in 2017 and a second in 2019, as well as a prestigious Green Star in 2021 which recognises sustainability practices.
Speaking about today’s announcement, Gary Neville, owner of Stock Exchange Hotel, said: “We couldn’t be happier to be partnering with Niall Keating for Tender and bringing his culinary expertise to the hotel.
“His vision to create versatile and accessible dining options is exactly what we’ve been looking for, to allow everyone visiting Tender to find the right experience for them.”
Niall Keating added: “From when I first walked through the doors of the hotel into the dining room, I knew this was the place for me and that we could create something really special.
“I immediately felt connected to both Gary and General Manager, Tracy Harrison, and I knew what I wanted to create at the hotel and restaurant. I want a space that feels vibrant, warm and energetic, that brings to life the history of the stock exchange roots of the hotel, while providing an upscale and comfortable brasserie dining experience.
“In addition to the main dining room, we will also be opening ‘The Bank’, which is a beautiful private space for up to 12 guests, where we will be providing a truly exceptional dining experience.”
Gary added: “We will also shortly be announcing a series of events and live music experiences, including a weekly music plan, within Tender, that will really bring the venue to life, making it the heart of Stock Exchange Hotel.”
Tender restaurant at the Stock Exchange Hotel will officially open on 5 June.
Its opening hours will be Wednesday to Saturday, midday to 10pm, and Sundays midday to 7.30pm.
Daisy Jackson -
6th October 2023 
