Oudh 1722 Review | "Royal Lucknow Flavours Arrive in Borough Courtesy of One of Britain's Best Indian Chefs"

"The menu is split into six sections: Shorba (a traditional soup to start the meal; Naashta (snacks); Gilawat (minced kebab); kebabs (no explanation necessary); Dum (biryani); and curries. We didn't go for the dum this time as the kitchen team are still working on perfecting the pastry casings, and they are also big enough to prevent you ordering much else. We managed to get a good spread from the other sections though, and the must-orders for us included the mushroom shorba; the gol guppas filled with jaljeera, potato and sprouting moong; and the pappad selection with amazing homemade chutneys."

"We also loved the Herdwick lamb gilawat, like little mini patties served with flatbread; the paneer kebab; and the tandoori chicken curry. Don't miss the freshly baked naan bread ether. We nearly skipped dessert due to being absolutely stuffed, but were very glad in the end to have been convinced to get the gulab jamun, giving off deluxe treacle sponge vibes."

"We loved the mango chutney cocktail to start, and there's an impressive (and varied) wine list too. Particular highlights included the Hundred Hills English Fizz; the Koshu from Hishiyama Vineyard in Japan; and the Karmrahyut "Reserve" ArmAs from Armenia"

"Aktar Islam is the chef behind the two Michelin-starred Opheem in Birmingham, one of only two Indian restaurants in the country to have that distinction (the other is Gymkhana - they both won their second star in 2024). And now Aktar has come to London, taking over the space by Flat Iron Square that was previously the brilliant Lupins. That restaurant will be sorely missed but its replacement, Oudh 1722, is a whole different affair, focusing on Awadhi cuisine, a historic style originating in Lucknow and shaped in the royal courts of northern India."

Oudh 1722 has opened in London in the former Lupins space, led by Aktar Islam, who previously earned two Michelin stars at Opheem in Birmingham. The menu is organized into six parts: Shorba, Naashta, Gilawat, kebabs, Dum, and curries. The kitchen is still perfecting the pastry casings for the Dum biryani, limiting ordering there. Guests can instead focus on mushroom shorba, gol guppas with jaljeera, potato, and sprouting moong, and homemade chutneys with pappad. Notable mains include Herdwick lamb gilawat, paneer kebab, tandoori chicken curry, and freshly baked naan. Dessert features gulab jamun, and drinks include a mango chutney cocktail and a varied wine list.

Read at London On The Inside