A new culinary address has just opened on Rue Sainte-Zithe. Aayam – which means “dimension” in Nepali – invites diners to discover a cuisine that blends authentic Nepalese with fusion influences. Chef Baraily takes guests on a culinary journey starting in Nepal, passing through India, Mexico and China, with the promise of evolving flavours as the seasons change.
A story of family and gastronomy
Aayam is the story of the chef, Deeplove Baraily, and his wife, Anita Khatri. “After several years working in other people’s restaurants, it was time for me to open my own place with a cuisine that truly reflects me, and my wife supported me in this venture,” explains the chef. The chef’s brother, Indra Kumar BK, trained at a hospitality school, joined them on the journey as the third partner and manager of the dining room and bar.
After six years of brainstorming and preparation, Aayam opened its doors in June on Rue Sainte-Zithe in the station district. The décor is modest, with paintings of Nepalese temples on the walls and simple furnishings – but once you dive into the menu, it becomes clear that this is no ordinary Nepalese restaurant. Alone in the kitchen, with the help of just one assistant, Chef Baraily has devised a menu inspired by Nepalese cuisine – but not only.
“I wanted to keep the soul of Nepalese food while adapting it with ingredients and flavours from elsewhere,” the chef explains.
Revisiting Nepalese cuisine
The result is a menu rooted in Nepal, with iconic Nepalese dishes alongside creations from further afield, all interpreted through Chef Baraily’s distinctive style – bold, unusual, and delicious.
Sipping a refreshing mango lassi and nibbling on papadams presented as tortillas, we browsed the rich yet concise menu. From potato salad with yoghurt and turmeric, to beef tacos served in naan, a Caesar salad with butter chicken, tandoori salmon or sea bass in coconut milk Goan-style – the culinary destinations are plentiful and tempting.
The brothers’ clever idea? Offering a selection of dishes to share. Ideal for getting a true sense of the chef’s cuisine and tasting as much as possible. And Indra Kumar, in charge of the drinks, came up with a large choices of cocktails, made by him, such as the “Himalayan mule”, prepared with Nepalase whisky or a “Royal sour”, his version of pisco sour.
We tried and loved the “momo” – homemade dumplings stuffed with meat or vegetables, served with a lightly spiced Nepalese sauce. Simple in flavour, yet truly delicious. We also succumbed to the chicken skewers – a Nepalese classic – and the beef tartare known as Kachila. “It’s a typical Nepalese dish, traditionally made with buffalo, ginger and mustard oil. Here, I prepare it with beef, olive oil, Sichuan pepper and ginger,” says the chef.
For those who prefer not to share, the choice of main dishes is generous. We sampled the marinated lamb chops – a hearty portion, melt-in-the-mouth tender, and packed with flavour. “An Indian client came three times in a week just for this dish, swearing he’d never had better, not even in London!” the chef tells us proudly.
The Nepalese thali, where a selection of dishes (lamb curry, jasmine rice, Himalayan lentils, spiced potatoes known as aloo, and more) are served in bronze bowls, offers a fine introduction to the chef’s skill. We particularly enjoyed the pickled radishes – naturally homemade. “Everything I can make myself, I do! I work 14 hours a day but I’m happy,” says the smiling chef, who also loves to meet his guests.
For dessert, he prepares two Nepalese specialities: a khuwa tart with a caramel cream centre and caramel ice cream, topped with jabeli – crisp, sweet spirals.
A weekly and seasonal menu
Aayam has dared to present an unusual take on Nepalese cuisine, and the result is a resounding success on the plate. The real advantage? A table of diners with different tastes can all find something to enjoy – and there’s plenty of reason to return without ever getting bored.
For those working nearby, there’s a weekly menu with three options. A vegetarian dish costs around €16, while meat dishes are priced at around €18 – making Aayam a very appealing choice for a lunch break.
The chef also intends to adapt the menu for winter. “I try to stay seasonal and introduce guests to popular Nepalese winter dishes, such as soups and stews.”
Aayam certainly has many more surprises in store.
Aayam
39, Rue Sainte-Zithe, L-2763 Luxembourg
Photos : Kachen.
