In the heart of London's vibrant culinary scene, a new restaurant, Oudh 1722, is making waves with its unique blend of ancient traditions and modern innovation. This establishment, helmed by Chef Aktar Islam, is not just a dining destination but a portal to the Nawabi era of Awadhi cuisine, which began in 1722. The restaurant's name is a nod to this historical period, and its menu is a testament to the rich, slow-cooked dishes that defined that time.
What makes Oudh 1722 truly special is its ability to preserve the essence of Awadhi cooking while infusing it with a contemporary twist. The menu, a delightful blend of traditional and modern, opens with a lamb shorba, a traditional welcome broth, and continues with a variety of street snacks and kebabs. The dishes are not just a feast for the palate but also a journey through time, with each bite telling a story of the Nawabi era.
One of the standout features of Oudh 1722 is its layout, which is as charming as it is eccentric. The restaurant is set in a listed Victorian townhouse, once used by hatmakers and later by the restaurant Lupins. The building's history is reflected in its narrow staircases, anterooms, and hidden back doors, creating an atmosphere that is both intimate and intriguing.
The food at Oudh 1722 is labor-intensive and styled with precision, but it is still ruddy delicious and generously portioned. The menu features a range of dishes, from nihari, a dish traditionally cooked overnight and eaten at dawn, to modern creations like the lasooni jhinga, grilled king prawns smothered with garlic and flecked with raw mango. The star of the show, however, is the mutanjan dam biryani, a mountain of fragrant rice with melting, slow-cooked oxtail and bags of sweet carrot.
What makes Oudh 1722 truly remarkable is its ability to balance ambition and sincerity. The restaurant is Michelin-chasing, but it is also resolutely midriff-expanding. The dishes are not just a feast for the senses but also a celebration of the Nawabi era, with each bite telling a story of the past. The ras malai, a soft dumpling of fresh cheese soaked in chilled spiced cream, laced with crunchy pistachio and scented with cardamom, is a testament to the rich history of Awadhi cuisine.
In my opinion, Oudh 1722 is one of the restaurant openings of 2026. It is a must-visit for anyone who wants to experience the Nawabi era of Awadhi cuisine in a modern setting. The restaurant's ability to preserve tradition while infusing it with innovation makes it a truly special dining destination. So, if you're looking for a blowout feast, Oudh 1722 is the place to be. Just be prepared for a waiting list, as it is rumored to be one of the hottest tickets in town.
