Mughli, centred on its open 'angithi' charcoal pit and 'tandoori' clay oven, has been a Curry Mile stalwart for two decades, but has upped its game under a new generation - arguably spawning several copycats.
It also has a sister restaurant in Knutsford and occasionally gets involved in exciting pop ups and collaborations with similarly-minded restaurants. Back at base there is a tempting array of authentic street snacks to share, showcasing regional specialities from across India, and true to Mughlai tradition, phenomenal grilled meats. As an alternative dip into the ‘Shorbay’ slow cooked spiced stews section featuring rustic dal dishes.
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