In the heart of London's vibrant culinary scene, a new restaurant, Oudh 1722, has emerged as a beacon of Awadhi cuisine, offering a unique dining experience that transports patrons back to the Nawabi era of 1722. This restaurant, helmed by Chef Aktar Islam, is not just a culinary destination but a testament to the fusion of tradition and innovation. The review that follows delves into the heart of Oudh 1722, exploring its menu, ambiance, and the unique story it tells.
A Culinary Journey Through Time
Oudh 1722 is more than just a restaurant; it's a portal to the past. The name itself is a nod to the Nawabi era, a period of opulence and culinary excellence. The menu, a masterpiece in itself, takes diners on a journey through Awadhi traditions, with dishes like lamb shorba and gol guppa, which are a far cry from the fast, spicy, grab-and-go food we're accustomed to today. These dishes, with their slow, thoughtful cooking and subtle notes, are a testament to the era's culinary sophistication.
What makes Oudh 1722 truly fascinating is its ability to blend the ancient with the modern. The restaurant's layout, with its narrow staircases and hidden back doors, is a nod to its past as a hatmaker's workshop and the home of Lupins, a previous restaurant. This blend of old and new is a refreshing change from the cookie-cutter dining experiences that dominate the modern restaurant scene.
A Culinary Adventure
The menu at Oudh 1722 is a culinary adventure, with dishes like gilawat, or melting kebabs, and sabzi, which cater to both meat lovers and vegetarians. The restaurant's à la carte menu is a celebration of Awadhi cuisine, with dishes like tandoori chicken in smoked tomato and cream, and kaddu ki qorma of pumpkin and yoghurt. The portion sizes are generous, and the food is not just delicious but also labor-intensive, styled with precision, and generously portioned, ensuring that diners leave satisfied.
One of the standout dishes at Oudh 1722 is the mutanjan dam biryani, a mountain of fragrant rice with melting, slow-cooked oxtail and bags of sweet carrot. This dish, in particular, is a testament to the restaurant's commitment to authenticity and quality. The star of the show, however, is the ras malai, a soft dumpling of fresh cheese soaked in chilled spiced cream, laced with crunchy pistachio and scented with cardamom. This dessert, one of the oldest in the Awadhi tradition, is a must-try for anyone visiting Oudh 1722.
A Restaurant for the Senses
Oudh 1722 is not just a restaurant; it's an experience. The staff is lovely, and the operation is smooth, ensuring that diners have a seamless and enjoyable experience. The restaurant's ambiance, with its fancy murals and strategically hung tapestries, adds to the overall charm. The bar upstairs, serving mango chutney margaritas and brandy-based old fashioneds made with stone fruit, is a perfect complement to the dining experience.
A Culinary Landmark
Oudh 1722 is a culinary landmark in London, offering a unique dining experience that is both ambitious and sincere. The restaurant's combination of genuinely interesting cooking and a commitment to authenticity makes it a must-visit for anyone interested in Indian cuisine. While it may be Michelin-chasing, it is also resolutely midriff-expanding, offering a generous portion of history and flavor with every dish.
In conclusion, Oudh 1722 is a restaurant that deserves to be celebrated. It is a testament to the power of culinary tradition and innovation, and a must-visit for anyone looking for a unique dining experience. So, if you're faced with the rumored 4,000-person waiting list at Gymkhana, consider giving Oudh 1722 a try. It's a tiny nook near London Bridge where the Nawabi era lives on, and it's well worth the wait.
