In the heart of London, a culinary adventure awaits, where ancient traditions meet modern flair. Oudh 1722, a restaurant nestled in a listed Victorian townhouse near Borough Market, is a testament to the exquisite Awadhi cuisine. The name, a nod to the Nawabi era that began in 1722, sets the tone for a dining experience that is both luxurious and steeped in history. Chef Aktar Islam, renowned for his success in Birmingham with Opheem, brings his signature style to London, infusing the menu with a delicate balance of traditional flavors and contemporary presentation.
The menu at Oudh 1722 is a journey through Awadhi delicacies, starting with a lamb shorba that welcomes guests with a traditional broth and finely chopped lamb tartare. The spherical gol guppa, filled with sprouting moong shoots and tiny edible flowers, offers a burst of flavors in every bite. As the menu progresses, it introduces naashta, or street snacks, featuring chaat with white peas, tempered yoghurt, and sev, a delightful blend of textures and tastes.
The main course showcases a variety of dishes, from gilawat, or melting kebabs, such as tandoori chicken in smoked tomato and cream, to the sabzi section, catering to vegetarians with kaddu ki qorma and gobi mussalam. The restaurant's unique layout, with its narrow staircases and hidden back doors, adds to the charm, transporting diners to a bygone era. The kitchen, led by George Cooke, previously of Brat and Noble Rot, ensures a smooth and efficient operation, blending traditional cooking methods with modern techniques.
The dining experience at Oudh 1722 is a feast for the senses, with generous portions and a focus on quality. The food, though labor-intensive and styled with precision, is undeniably delicious. From the enormous lasooni jhinga, grilled king prawns smothered with garlic and raw mango, to the mutanjan dam biryani, a mountain of fragrant rice with melting oxtail and sweet carrots, every dish is a masterpiece. The 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, provide a sweet finale to the meal.
Oudh 1722 is more than just a restaurant; it's an immersive experience that transports diners to the Nawabi era. The staff's professionalism and the restaurant's smooth operation contribute to a memorable dining journey. While the food may be labor-intensive, the result is a delightful and generous feast. Oudh 1722 is a must-visit for those seeking a unique culinary adventure, offering a blend of tradition and innovation that is sure to impress even the most discerning food enthusiasts. With its combination of ambition, sincerity, and genuinely interesting cooking, Oudh 1722 is poised to become one of the restaurant openings of 2026, providing a delightful escape from the fast-paced city life of London.
