Al-Madina

If you’re after the real deal on the Curry Mile, it doesn’t come much more authentic than Al-Madina. Opened in 1999 by Mohammad Zeb, and now run by his son Usman, this long-standing Wilmslow Road spot has quietly earned cult status for doing things exactly the way they always have: no fuss, no frills, and absolutely no compromises on flavour. It’s the kind of place where generations of families, students, cabbies and night-shift workers have tucked into slow-cooked specials at all hours — drawn in by a menu that reads like a love letter to traditional Pakistani cooking.

The place might have had a spruce-up in recent years — it’s cleaner, smarter, brighter — but the heart of Al-Madina remains firmly in the food. Dishes like nihari, a rich and deeply spiced lamb stew typically eaten on Sunday mornings, are served every single day here. So too are paya (lamb trotters), maghaz (brains cooked with spices until creamy), and proper chops cooked on the bone. Ask around and you’ll hear regulars claim the nihari is the best in town, especially when paired with a flaky cheese naan or soft, steaming roti to mop up the gravy.

If brains aren’t your thing, you’ll still find plenty to love. There’s chana masala and tarka daal done properly; deep-fried masala fish that arrives sizzling and perfectly spiced; and grilled chicken wings that have quietly become a crowd favourite. With nearly a dozen different breads on the menu, it’s easy to build your ideal combination of carbs and curry — just come hungry and be ready to get stuck in.

Al-Madina was built on consistency and care. Usman still runs it with the same quiet pride he had when he was growing up here, darting between plastic tables as a kid and later serving customers behind the counter. “We don’t cook for trends,” he says. “We just do it the way we always have.” It’s a simple mantra, but one that’s earned Al-Madina a loyal following. You won’t find gimmicks or Instagram bait here — just timeless food, made the proper way.