The Curry Mile
The Curry Mile is an iconic part of Manchester’s food and social culture, stemming from the 1950s when the textile industry was at its busiest. Rusholme and the surrounding neighbourhoods began to see an influx in migrants, particularly with a massive recruitment drive in South Asia to fill the shortages in British labour force. This new society adopted Wilmslow Road’s cafés to meet and eat.
By the mid-80s the ‘Curry Mile’ was a common nickname for the many South Asian eateries which dominate the corridor and in 2008, the name was more formally adopted with signposts erected to welcome visitors to the ‘Curry Mile’.
Mughli Charcoal Pit
Set around a live, open charcoal pit and tandoor, Mughli takes Inspiration from the halcyon days of the backstreet ‘Tandoori Joints’ which became popular in the 1940s amongst India’s working and upper class alike. The time honoured and family run restaurant has been serving mouth-watering Indian soul food and twisted cocktails on Manchester’s Curry Mile since 1991. Follow @Mughli on Instagram for updates
Food Sorcery Cook School
Come as a guest, leave as a friend
Opened in 2016 Food Sorcery is a fantastic purpose-built Cookery School and Foodie Event Space, based in Didsbury, South Manchester. From novice to expert, healthy to gourmet, they’ve got classes to suit all levels and a passion for sociable, foodie fun. Take a Look at the Classes foodsorcery.co.uk
Recipe: My First Kari – by Mughli
Ingredients – serves 4
- Canned tomato – 600g
- Vegetable oil – 100ml
- Diced white onion – 30g
- Salt – 3g
- Chilli powder – 2g
- Turmeric powder – 1g
- Coriander powder – 2g
- Tomato paste – 1/4 teaspoon
- Dried methi – 1g
- Single Cream – 200ml
- Butter unsalted – 20g
- Honey – to taste, 2-3 tablespoons
- Paneer – 400g, chopped into equal 2cm square cubes
- *Optional, add a tsp of ground almonds
- Mix the tomato paste and tinned tomatoes together, if the tomatoes are whole, you will want to break these up with a knife and fork – or you can blend them if you want it really smooth.
- Sauté tomato paste, onions and vegetable oil to a medium pan, over a medium to high heat.
- Add spices and then stir continuously for 1 minute before reducing temperature to a medium heat, taking care not to let the spice mix burn.
- Allow to simmer for approx. 3 minutes before adding paneer, cream, butter and honey, reduce to a low heat after 5 minutes or until paneer has softened.
- For greater taste, leave to simmer over low heat adding crushed black pepper and a drizzle of fresh cream to finish.
Food Sorcery Tips
- We love Mughli’s recipe just as it is, but if you are looking for more vegetables, you can add a handful of green beans, sliced in half, at the same time as the paneer. Or stir through a handful of baby leaf spinach to the piping hot curry just before serving.
- If you prefer chicken to paneer – chop some boneless chicken thighs or breast into small chunks and add in place of the paneer. You will need to cook it for 20 mins, ensuring the meat is cooked all the way through
Ingredients – serves 4
- Naan flour – 300g.
- Salt – 2g
- Sugar – 20g
- Vegetable oil – 40ml
- Warm water – 60ml
- Milk – 60ml
- Yeast – 3g
- Oven – Preheat your oven to the 250C or see the tips below to use a frying pan.
- Pour all ingredients into a bowl and mix thoroughly with a spoon and then your hands for 3-4 minutes to form a large dough ball.
- Cover with a damp cloth and allow to rest and rise for 10 minutes
- Divide mixture into 2 or 4 balls and use a rolling pin or your hands to flatten to roughly 1/2cm thickness, remembering to flour your rolling pin, hands, and surfaces.
- Add naans to non-stick baking tray oven and bake until nicely browned and golden
Food Sorcery Tip
- You can cook these in a frying pan. Follow the same steps as above but instead of using the hot oven, heat a non stick frying pan until hot and then place the breads in. They take a couple of minutes either side and you will see some blistering and colour/ charring when ready to turn. Wrap in a clean tea towel until ready to serve
How to make homemade butter
Ingredients – makes 50g
- 80g double cream (the better quality the cream, the better the butter)
- Pour the cream into a jar, screw the lid on tightly. Shake the jar continuously. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5-8 mins you will hear sloshing in the jar – give it a few more vigorous shakes, and that’s the butter churned.
- Drain the butter milk (save for pancakes) and spoon out your freshly made butter.