Oudh 1722, the debut London restaurant from chef Aktar Islam, will open in Borough on 1st May, bringing Awadhi cuisine – a historic style shaped in the royal courts of Lucknow – to the capital.
Best known as the chef behind Birmingham’s two Michelin-starred Opheem – one of only two Indian restaurants in the UK, and four worldwide, to hold the distinction – Islam brings the flavours of Awadh to London with Oudh 1722, drawing on the techniques, generosity and sense of hospitality that defined the Nawabi courts of Lucknow. Originating in a city long regarded as one of India’s great culinary centres and recognised by UNESCO as a Creative City of Gastronomy, the menu explores Awadhi cuisine in depth, a style seldom given dedicated focus in the UK.
Oudh 1722 will present Islam’s interpretation of Awadhi cooking through a menu that moves from shorba – a warm broth traditionally served to welcome guests – and naashta, street-style snacks, to kebabs, slow-cooked ‘dum’ dishes and richly layered curries designed for sharing. Alongside the à la carte menu, the restaurant will also offer the Dawaat e Khas, a feasting-style journey through the kitchen’s signature dishes, reflecting the generosity and ceremony of Awadhi hospitality.
Naashta will include Nargisi Kofta (soft golden egg yolk and spiced venison) and Gol Guppas with jaljeera, before the focus turns to kebabs long associated with the finesse of Awadhi kitchens: Kakori kebab of finely minced lamb shoulder with chilli and rose; Lasooni Jinga of king prawn with garlic and raw mango; and Dahi Paneer enriched with cultured cream and fenugreek.
Dum cooking – the slow, dough-sealed technique synonymous with the region – will form a key pillar of the menu - showcased through dishes such as Raan-e-dum pukht, smoked Wiltshire lamb shoulder baked in a lamb-fat crust; Mutanjan Dum Biryani of oxtail and aged basmati; and Zameen Doz Machli, whole turbot slow-cooked in spiced ghee with brown shrimp and saalan.
Alongside these, curries shaped by Hindu, Mughal, Persian and Arab influences will range from Tandoori poussin with smoked tomato and cream and Aylesbury duck with beetroot curry to Gobhi mussalam – roasted cauliflower in toasted poppy seed korma with seasonal truffle – designed to be enjoyed with breads central to the Awadhi table, including saffron-scented sheermal, layered paratha and hand-stretched roomali roti.
Desserts will revisit Lucknowi classics, including Awadhi nimish, an aerated saffron soft serve enriched with almonds, alongside Shahi Tukda, the region’s take on bread pudding.
As for the wine list, Oudh 1722’s offering will feature approximately 300 bottles, thoughtfully curated to reflect a balance of Old World and New World regions, placing emphasis on wines from small, independent estates. Designed to inspire both familiarity and discovery, the selection will highlight unique producers from classic appellations, alongside those from more emerging regions.
Set across three floors of a listed Victorian building in Borough, the interiors of the 80-cover restaurant will balance heritage features with a warm, contemporary feel. Entering through a ground-floor reception defined by layered materials and soft lighting, guests move into dining spaces finished in deep neutrals with soft upholstery and bespoke joinery, designed to create intimacy across the room. Upstairs, the atmosphere shifts to a more relaxed bar and lounge, with plush seating, sculptural details and a hand-painted ceiling.
