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.

At Oudh 1722, the wine list is not a formality — it is an argument.

A carefully curated conversation between the ancient spice routes of Northern India and the vineyards of Burgundy, the Rhône, the Loire, and beyond.

We are looking for a sommelier who understands that pairing is about emotion as much as it is about chemistry.

Someone with the technical foundations to engage the most demanding guest, and the intuition to make every tabl...