Oudh 1722, London SE1: ‘Finickety food, yes, but still a blowout feast’ – restaurant review | Grace Dent on restaurants (opens in new tab)

It may be obviously Michelin-chasing, but it’s also resolutely midriff-expanding is chef ’s first foray into London, following his barnstorming ascent in Birmingham with the likes of A laughably brief catch-up on the tradition: the began in 1722, thus the restaurant’s name. The cuisine was luxurious, and defined by slow, thoughtful cooking, sealed pots, aromatic spice blends and subtle notes. Dead posh, basically. The polar opposite of fast, very spicy, grab-and-go food. 1722’s à la carte men...