The culinary world is a tapestry of diverse flavors and experiences, and Oudh 1722, a new restaurant in London, is a testament to this. This establishment, helmed by Chef Aktar Islam, is a delightful fusion of ancient traditions and modern innovation. The restaurant's name, Oudh 1722, pays homage to the Nawabi era, which began in 1722, and the luxurious, slow-cooked cuisine that defined it. This is a far cry from the fast, spicy, grab-and-go food that dominates today's culinary landscape. Oudh 1722 offers a more refined and thoughtful dining experience, with a menu that showcases the best of Awadhi cuisine.
The menu at Oudh 1722 is a journey through the senses, starting with a traditional lamb shorba, a welcome broth poured over finely chopped lamb tartare. The spherical servings of gol guppa, filled with sprouting moong shoots and tiny edible flowers, are a delightful contrast to the heavy, meaty dishes that follow. The naashta section, which includes chaat with white peas, tempered yoghurt, and sev, is a nod to street snacks, but with a twist that elevates them to a gourmet level.
The gilawat section, which features melting kebabs like the tandoori chicken in smoked tomato and cream, is a testament to the richness and complexity of Awadhi cuisine. The sabzi section, which includes dishes like kaddu ki qorma of pumpkin and yoghurt, and gobi mussalam, a whole cauliflower with cashew and poppy seed, is a welcome relief for vegetarians.
The restaurant's layout is charmingly eccentric, with fancy murals and strategically-hung tapestries that cannot mask the building's history as a hatmaker's workshop and a previous restaurant called Lupins. The narrow staircases, anterooms, and hidden back doors add to the sense of adventure and intrigue.
The food at Oudh 1722 is labor-intensive and styled with precision, but it is still ruddy delicious and generously portioned. The Awadhi tradition of incapacitating enemies with slow-cooked dal Bukhara is a nod to the restaurant's commitment to generous portions and flavorful dishes. The enormous lasooni jhinga, grilled king prawns smothered with garlic and flecked with raw mango, and the mutanjan dam biryani, a mountain of fragrant rice with melting, slow-cooked oxtail and bags of sweet carrot, are standout dishes that will leave you wanting more.
The dessert menu at Oudh 1722 is a sweet finale to the meal, with ras malai, a soft dumpling of fresh cheese soaked in chilled spiced cream, laced with crunchy pistachio and scented with cardamom, and nimish, a milk soft-serve with saffron, mango, and rose petal. These desserts are a testament to the restaurant's commitment to tradition and history.
Oudh 1722 is a restaurant that combines ambition and sincerity with genuinely interesting cooking. It is a must-visit for anyone who appreciates the rich history and complexity of Awadhi cuisine. The rumored 4,000-person waiting list at Gymkhana is a testament to the restaurant's popularity, but Oudh 1722 offers a unique and memorable dining experience that is well worth the wait.
The restaurant is located at 66 Union Street, London SE1, and is open Wednesday to Saturday for lunch and dinner, and Sunday for lunch only. The à la carte menu starts at around £40 per person, plus drinks and service. Oudh 1722 is a restaurant that will no doubt be one of the restaurant openings of 2026, and it is a testament to the enduring appeal of traditional, flavorful cuisine.
