In the heart of London, a culinary adventure awaits, where ancient traditions meet modern flair. Oudh 1722, a restaurant nestled near Borough Market, is a testament to the fusion of historical grandeur and contemporary innovation. This establishment, led by the renowned chef Aktar Islam, promises an extraordinary dining experience that transcends time and culinary boundaries.
The name Oudh 1722 is a nod to the Nawabi era, a period of opulence and culinary excellence that began in 1722. Islam, with his Michelin-starred background at Opheem in Birmingham, brings a meticulous approach to Awadhi cuisine, a style of cooking that emphasizes slow, thoughtful preparation and aromatic spices. The menu at Oudh 1722 is a journey through traditional Nawabi dishes, each crafted with precision and a deep respect for history.
One of the standout dishes is the lamb shorba, a traditional welcome broth that sets the tone for the entire dining experience. It is followed by gol guppa, a delightful combination of sprouting moong shoots and tiny edible flowers, served in a cumin-spiced water. These dishes, while seemingly simple, showcase the restaurant's commitment to authenticity and flavor.
The menu then transitions to naashta, a collection of street snacks with a twist. Chaat with white peas, tempered yoghurt, and sev, along with gilawat, or melting kebabs like the Lucknowi legend gulnaar tandoori chicken, offer a delightful blend of textures and flavors. For vegetarians, the sabzi section presents kaddu ki qorma and gobi mussalam, showcasing the diversity of Awadhi cuisine.
What sets Oudh 1722 apart is its unique layout, a result of its history as a Victorian townhouse. The restaurant seamlessly integrates its past and present, with a charming eccentric design. The narrow staircases, anterooms, and hidden back doors add to the allure, creating an atmosphere that feels like a journey through time.
The dining experience is further elevated by the kitchen's modern twist. George Cooke, previously of Brat and Noble Rot, brings a contemporary touch to the traditional dishes. The bar upstairs offers a unique selection of cocktails, such as mango chutney margaritas and brandy-based old-fashioned drinks, adding a layer of sophistication to the overall ambiance.
As for the food, it is a masterpiece of labor-intensive preparation and precision. The Awadhi tradition, with its emphasis on slow-cooked dal Bukhara and enormous lasooni jhinga, is executed with excellence. The mutanjan dam biryani, a fragrant rice dish with melting oxtail and sweet carrots, is a testament to the restaurant's culinary prowess. The portion sizes are generous, ensuring a satisfying and indulgent experience.
The dessert menu is equally impressive, featuring ras malai, a soft dumpling of fresh cheese soaked in chilled spiced cream, and nimish, a milk soft-serve with saffron, mango, and rose petal. These desserts not only satisfy the sweet tooth but also provide a glimpse into the rich history of Awadhi cuisine.
Oudh 1722 is more than just a restaurant; it's an immersive journey through time and taste. With its combination of ambition, sincerity, and genuinely interesting cooking, it is poised to become one of the standout restaurant openings of 2026. For those seeking a unique dining experience, Oudh 1722 is a must-visit, offering a delightful escape from the ordinary, where history and flavor intertwine seamlessly.
