Aktar Islam’s Indian Fine Dining Is Built on a Lifetime of Curiosity
At Opheem and Oudh 1722, Aktar Islam turns books, travel and years of research into Indian fine dining that moves from Bengali broths to Awadhi kebabs.
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At Opheem and Oudh 1722, Aktar Islam turns books, travel and years of research into Indian fine dining that moves from Bengali broths to Awadhi kebabs.
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