Ailaa: New Nepali Restaurant in Stoneham--First Impressions

A newcomer to the culinary scene in Stoneham is Ailaa Himalayan Bar and Grill, owned by Ujjwal Dhaubadel and located on Montvale Avenue, which offers traditional Nepali cuisine, as well as some modern twists. The word "Ailaa" refers to a homemade traditional alcohol, distilled from fermented grains, and which also has religious significance. According  to their website, "Our goal with “Ailaa” is to introduce traditional recipes from all parts of Nepal, to showcase the rich culture passed on through generations & to add more unique flavors to the growing Boston food scene."

I've dined there twice so far, and have been impressed with the delicious taste and depths of flavor found in their dishes. I've only started scratching the surface of the diverse offerings on their menu, and eagerly look forward to returning there to try more dishes. It earns a hearty recommendation, and I strongly urge my readers to dine there, and learn more about Nepali cuisine. 

It's a medium-sized restaurant, with lots of dark wood colors, and Nepali decorations. There's a small bar and in one corner is space for a music performer. And there are two large-scale televisions, where sport events are often shown. 

Nepali cuisine includes dishes and ingredients that have some similarities to what can be found in Tibetan, Chinese, Indian and Thai cuisines. Commonly used ingredients include lentils, tomatoes, potatoes, chilies, coriander, cumin seeds, garlic, mustard oil, and peppers. Although the names of many of the dishes will be unfamiliar to you, the food itself may look more familiar. However, because of the Nepali spices and ingredients, the food often has a different flavor profile than what you might expect, but one which is very pleasant and delicious. For example, their Fried Rice may look somewhat like the usual Chinese fried rice, but it has a different taste and texture.  

The Food Menu has many diverse choices, including dishes such as Choila, Sekuwa, Thali, Bara, and Samay Baji. You'll also find more familiar dishes like Chowmein, Fried Rice and Wings. And for the very adventurous, you can try dishes such as Tauko Fry (whole goat head boiled & pan fried) or Sampumhichha (beef tripe stuffed with bone marrow boiled & pan fried). As for their Wing dishes, two are at a Spicy level of 5/5, including the Timur Rub and Akbare Mango. They also offer three Desserts.

Most of the dishes are under $20, and considering the quality and quantity of the dishes, you will find very good value here. For groups, you can also order a couple large, appetizer platters, such as the Ailaa Nanglo Set, which consists of 10 different appetizers, priced at $55-$60.   

The Chips & Chutney ($8) are home-made potato chips with a side of Himalayan salsa. Crisp, flavorful potato chips (without any salt), with a mild salsa. A great bar snack, and you receive an ample quantity of chips. They also have a dish called Bar Fries, which are home-made chips with Himalayan spices and Sichuan peppercorn. 

The Chicken Lollipop ($15), isn't listed under their Wings section, and that might be because these are not spicy. These were deep fried chicken wings, battered with Himalayan spices, and they were very meaty and tender, with a fine crunchy exterior. The spices provided an intriguing taste to the chicken, elevating the dish. 

The Pork Fried Rice ($13) is Basmati rice, stir fried with butter, with seasonal veggies and a choice of meat. This dish though came without vegetables, except a little topping of green onions. I loved the taste of this dish, the long-grained Basmati with a slight fried crunch to it and the intriguing spices (including some spicy heat). As for the pork, it was more lean, meaty and crunchy, not like the fatty pork pieces you get at many Chinese restaurants. A familiar dish in some respects, but also different as well. There was so much that I took some home, and it tasted just as good later, reheated. 

The Chicken Fried Rice ($13), also without vegetables, was delicious as well, with plenty of pieces of tender and slightly crunchy chicken pieces. 

The Chicken Chilli ($15) is prepared with assorted peppers, onions and homemade chilli sauce. The chilli sauce here is not like the typical chili sauce you might know. Yes, it is spicy but the flavor profile is different, and quite tasty. The lightly fried pieces of chicken were tender and meaty, the intriguing chilli sauce enhancing the chicken. Highly recommended! This dish is also available with Buffalo, Pork, Chips, or Sukuti (Jerky). 

Momos, basically dumplings, are indigenous to South Asia, especially Tibet, Nepal, parts of India, and Bhutan, though the word itself seems to have Chinese origin, and simply means "steamed bun." At Ailaa, you can order Momos ($12-$17) made with Vegetables, Chicken, Pork, or Buffalo. They can also be prepared in several different ways, including Steamed, Pan Fried, Jhol or Chilli. 

Above are Pan Fried Pork Momos ($13), with a thin dumpling wrapper and a hearty pork filling, almost like a small meatball. It was very flavorful, and the spices used in the pork were different and intriguing. There was a slightly spicy sauce for dipping as well. Who doesn't like dumplings? And these Momos are sure to please. 

The Buffalo Jhol ($15) are in a cold broth, which is commonly made with ingredients such as sesame, garlic, tomato, onion, lemons and achar (an Indian condiment of pickled fruits and vegetables with spices). In Nepal, especially its capital Kathmandu, jhol momos are an extremely popular street food. "Jhol" roughly translates as "liquid" or a "liquid-like consistency." The broth is tasty and interesting, with a nice depth of flavor. They add a new level of taste to the momos. Definitely worth trying.

The Chicken Chatamari ($13) is a rice flour crepe topped with chicken and a few vegetables, served with a side of vegetable curry. You can also order this dish with Vegetables or Buffalo, and also get it topped with an egg if you so desire (as I did). This almost resembles a type of pizza, and the crepe is crunchy, not soft. There was plenty of tasty chicken atop the crepe, and the egg was a nice addition. Again, the dish seems familiar but with its own unique flavor profile.

The Menu has three Desserts, and on my visit, I opted for the Yomari ($6), a rice flour dumpling stuffed with dark chocolate and sesame seeds. This was a bit of a disappointment for me, as I found the dumpling to be too thick and chewy. As I'm not familiar with this Nepali dish, that might be the way they are usually prepared. It's just not my preference. However, the interior of sweet, melted dark chocolate and sesame seeds was delicious.  

Overall, the food at Ailaa was impressive, and it was great to learn more about Nepali cuisine. It's reasonably priced, the dishes provide ample food, and the depth of flavor is excellent. I look forward to exploring more of the menu and heartily recommend that my readers dine there as well.