OUR STORY
From the royal kitchens of 16th century Lucknow to a Grade II–listed Victorian building in Borough, Aktar Islam introduces Oudh 1722 - his expression of Awadhi tradition.
Shaped by the intermingling of Persian, Mughal, and Central Asian influences, Awadhi cuisine is one of India’s most distinguished culinary legacies. Famed for its melt-in-the-mouth kebabs, saffron-scented biryanis, and subtle slow-cooked curries, it is defined by patience, refinement, and centuries of royal ambition.
FROM THE ROYAL KITCHENS OF LUCKNOW
The story begins in Lucknow, where the Nawabs, the great aristocratic rulers of the Mughal era, transformed dining into an art form, their chefs competing in grand kitchens to create dishes of unparalleled delicacy.
More than food, it came to embody a culture of hospitality, etiquette, and opulence, where meals were social rituals. Today, Awadhi cuisine endures as a living expression, bridging past and present.
BY AKTAR ISLAM
Raised and born in Birmingham, Aktar began cooking in his family’s restaurant at just 13, going on to earn two Michelin stars for his Birmingham restaurant, Opheem.
At Oudh 1722, he turns his attention to Awadhi cuisine, a tradition he has long respected, approached with care, discipline and a deep sense of responsibility.
OPENING HOURS
Wednesday - Saturday
12:00–14:30 (soon)
17:30-21:45
Sunday
12:00-17:00
Wednesday - Saturday
12:00–14:30 (soon)
17:30-21:45
Sunday
12:00-17:00
OUR STORY
From the royal kitchens of 16th century Lucknow to a Grade II–listed Victorian building in Borough, Aktar Islam introduces Oudh 1722 - his expression of Awadhi tradition.
Shaped by the intermingling of Persian, Mughal, and Central Asian influences, Awadhi cuisine is one of India’s most distinguished culinary legacies. Famed for its melt-in-the-mouth kebabs, saffron-scented biryanis, and subtle slow-cooked curries, it is defined by patience, refinement, and centuries of royal ambition.
FROM THE ROYAL KITCHENS OF LUCKNOW
The story begins in Lucknow, where the Nawabs, the great aristocratic rulers of the Mughal era, transformed dining into an art form, their chefs competing in grand kitchens to create dishes of unparalleled delicacy.
More than food, it came to embody a culture of hospitality, etiquette, and opulence, where meals were social rituals. Today, Awadhi cuisine endures as a living expression, bridging past and present.
BY AKTAR ISLAM
Raised and born in Birmingham, Aktar began cooking in his family’s restaurant at just 13, going on to earn two Michelin stars for his Birmingham restaurant, Opheem.
At Oudh 1722, he turns his attention to Awadhi cuisine, a tradition he has long respected, approached with care, discipline and a deep sense of responsibility.