Oudh 1722 in London is a culinary gem, offering a unique blend of ancient Awadhi traditions and modern culinary innovation. Chef Aktar Islam's first London venture is a testament to his skill and vision, as he takes diners on a journey through the Nawabi era, a time of opulence and slow, thoughtful cooking. The restaurant's name, inspired by the year the Nawabi era began, sets the tone for an experience that is both historic and contemporary.
What makes Oudh 1722 truly special is its ability to balance tradition and modernity. The menu, a delightful mix of ancient dishes like nihari (ox cheek in bone marrow sauce) and modern creations, showcases Islam's culinary prowess. The à la carte offerings, such as the lamb shorba and gol guppa, are a nod to the past, while the naashta and gilawat sections offer a contemporary twist on street snacks and kebabs. The sabzi section, catering to vegetarians, is a welcome addition, ensuring a diverse dining experience.
The restaurant's layout is a character in itself, with a charmingly eccentric design that pays homage to its history. The building, once a hatmaker's workshop and later home to Lupins, has been seamlessly integrated into the restaurant's concept. The narrow staircases, anterooms, and hidden back doors add to the intrigue, creating an atmosphere that is both intimate and captivating.
The dining experience at Oudh 1722 is a feast for the senses. The staff, the smooth operation, and the generous portions ensure a delightful meal. The food, though labor-intensive and styled with precision, is ruddy delicious and generously portioned. The Awadhi tradition, with its slow-cooked dal Bukhara and enormous lasooni jhinga, is a testament to the richness and decadence of the cuisine. The mutanjan dam biryani, a mountain of fragrant rice with melting oxtail and sweet carrots, is a standout dish, leaving diners with a doggy-bag of leftovers.
The dessert, ras malai, is a delightful conclusion to the meal, with its soft dumplings of fresh cheese soaked in chilled spiced cream, laced with crunchy pistachio and scented with cardamom. The nimish, a milk soft-serve with saffron, mango, and rose petal, adds a touch of history to the dessert.
Oudh 1722 is more than just a restaurant; it's an experience that combines ambition and sincerity with genuinely interesting cooking. It is a must-visit for food enthusiasts, offering a unique blend of ancient traditions and modern culinary innovation. The rumored 4,000-person waiting list at Gymkhana is a testament to the demand for such an exceptional dining experience. Personally, I think Oudh 1722 is a gem that deserves all the attention it's getting, and I can't wait to see what Chef Aktar Islam does next.
