From the royal kitchens of 18th 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.