The Culinary Journey of Oudh 1722: A Historical Feast
Oudh 1722, the newest culinary venture by chef Aktar Islam, is a restaurant that whisks you back in time to the Nawabi era of 1722. Located in a Victorian townhouse near Borough Market, London, it's a delightful blend of history and gastronomic excellence.
A Michelin-Starred Chef's London Debut
Aktar Islam, already a culinary star in Birmingham with his restaurant Opheem, has set his sights on London's food scene. Birmingham adores Islam, and Opheem's 10-course tasting menu has earned him two Michelin stars. Now, he's bringing his magic to the capital, and Oudh 1722 is his canvas.
Awadhi Cuisine: A Royal Treat
The restaurant's focus is Awadhi cuisine, a style known for its luxurious, slow-cooked dishes. It's a far cry from the fast-paced, spicy street food we often associate with Indian cuisine. The menu at Oudh 1722 is a journey through time, starting with a traditional lamb shorba, a welcoming broth poured over lamb tartare. This is followed by a playful twist on gol guppa, or pani puri, filled with sprouting moong shoots and edible flowers, a delightful contrast to its humble street food origins.
Ancient Meets Modern
What I find intriguing is how Oudh 1722 seamlessly blends the ancient and the modern. On one hand, you have traditional dishes like nihari, an ox cheek delicacy cooked overnight in bone marrow sauce. On the other, there's a contemporary kitchen led by George Cooke, who brings his experience from Brat and Noble Rot. The bar, serving creative cocktails like mango chutney margaritas, adds a modern twist to the historic setting.
The Art of Storytelling Through Food
The restaurant's layout is a character in itself, with its eccentric charm and historical quirks. It was once a hatmaker's workshop and later the restaurant Lupins. Oudh 1722 embraces this history, fitting itself into the building's narrative rather than overpowering it. This respect for the past is reflected in the food, where ancient recipes are given new life.
A Feast for the Senses
The food at Oudh 1722 is a labor of love, meticulously prepared and beautifully presented. From the mutanjan dam biryani, a fragrant rice dish with slow-cooked oxtail, to the lasooni jhinga, grilled king prawns with garlic and raw mango, each dish is a masterpiece. The portions are generous, ensuring you leave satisfied, if not a little stuffed, which I believe is a testament to the chef's desire to share his passion for Awadhi cuisine.
Desserts: A Sweet Journey Through Time
The desserts at Oudh 1722 are not just about indulgence; they're a historical lesson. The ras malai, a fresh cheese dumpling soaked in chilled spiced cream, and nimish, a milk soft-serve with saffron, mango, and rose petal, are ancient desserts that transport you back to the Nawabi era. It's a sweet way to connect with history.
A Michelin-Worthy Experience
Oudh 1722 is a restaurant that checks all the boxes for a Michelin-star experience. From the exquisite food to the warm service and unique setting, it's a culinary destination worth seeking out. While it may be a challenge to secure a table with its rumored waiting list, it's a journey worth embarking on.
In my opinion, Oudh 1722 is not just a restaurant; it's a time machine that takes you on a culinary adventure through history. It's a place where ancient traditions meet modern creativity, and every dish tells a story. This is the magic of dining—when food becomes an experience that educates, delights, and leaves you with a deeper appreciation for the culinary arts.
