Oudh 1722, the latest culinary sensation from acclaimed chef Aktar Islam, has burst onto the London dining scene with all the fanfare of a Test match opening day! Housed in the historic Borough Market, this stunning Victorian townhouse is now home to a culinary gem that promises to transport diners on a journey through the opulent and nuanced cooking traditions of Awadhi cuisine.
This sumptuous style of Indian dining, named after the year the Nawabi era began, is all about slow-cooked love – sealed pots infusing flavours, complex aromatic spice blends, and rich, subtle dishes that will leave even the most discerning palates singing. Unlike the fiery kick often associated with Indian food, Oudh 1722 offers a masterclass in delicate balance, with each dish showcasing the intricate art of cooking as an expression of love.
The menu is a true odyssey through Awadhi culinary heritage – starting with a traditional welcoming lamb shorba broth that sets the tone for the feast ahead. 'Naashta' (street snacks) like chaat and gilawat tantalise the taste buds, while the legendary Lucknow-style 'melting kebabs' will leave you weak at the knees. Meat and veggie options abound, with standout dishes like gulnaar tandoori chicken, kaddu ki qorma (pumpkin and yoghurt), and gobi mussalam (whole cauliflower in cashew and poppy seed sauce).
And then there's the setting – a charmingly eccentric listed building that's been lovingly restored to its former glory. Narrow staircases lead to intimate anterooms, while an attic bar serves up innovative cocktails like mango chutney margaritas that will leave you sipping and savouring every moment.
Under the watchful eye of Head Chef George Cooke (formerly of Brat and Noble Rot), the kitchen is a masterclass in blending ancient Awadhi recipes with contemporary techniques. From slow-cooked nihari (ox cheek in bone marrow sauce) to fragrant mountain rice dishes, every dish is a labour of love that's described as 'ruddy delicious' – generously portioned, beautifully presented, and infused with the essence of Awadh.
And when it comes time for dessert, Oudh 1722 delivers once again, with traditional treats like ras malai (soft cheese dumpling in spiced cream) and nimish (ancient Awadhi milk soft-serve infused with saffron, mango, and rose petals). Will this culinary gem snag a Michelin star? Who knows – but one thing's for certain: Oudh 1722 is already serving up an unforgettable dining experience that will leave even the most seasoned foodies feeling thoroughly indulged!