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Address and Contact Information
Address: 434 Massachusetts Ave, Arlington, MA 02474
Phone: (781) 230-8456
Website: https://www.zomsaboston.com/
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Order and Reservations
Reservations: spotapps.cozomsaboston.com
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ZOMSA Restaurant and Bar – Arlington, MA
Zomsa is all about bringing together the tasty foods of Nepal and South Asia. We started small but grew big in Boston, sticking to good food, friendly vibes, …
Zomsa | Restaurants | Where to Eat – Arlington Chamber of Commerce
Welcome to Zomsa Restaurant and Bar, Arlington’s premier destination for authentic Nepali and Indian cuisine. Located in the heart of Arlington, MA, Zomsa …
Zomsa Restaurant & Bar | Arlington MA – Facebook
Reserve your spot to: Belt out classics while sipping on our specialty drinks Enjoy authentic momos between songs Make memories with friends over shared …
Reviews
Punam Patel
We came here for a Valentine’s Day lunch. The interior design is beautiful, and the staff provided excellent, friendly service. We found the food presentation and quality to be exceptional, with the chicken momos being a particular highlight. We also appreciated that the kitchen followed our request for increased spice levels perfectly. Additionally, the cocktails were outstanding.
I will certainly be recommending Zomsa to others and look forward to visiting again.
… moreI will certainly be recommending Zomsa to others and look forward to visiting again.
Ying Xiao
First time trying Nepalese food. This story tells us why some cuisines aren’t popular (in China)……
Papad: A complimentary crispy snack served before the meal. A combination of the texture of Mexican tortilla chips and the flavor of Indonesian shrimp chips. As someone whose ancestors migrated to Indonesia (half Hakka), I’ve eaten shrimp chips since childhood, so it felt instantly familiar. The condiments were tamarind sauce and pickled onions. The former was rich, thick, and refreshingly sweet and sour, strangely reminiscent of Cantonese roast goose with plum sauce, a perfect match for the crispy snack; the latter also had a predominantly sweet and sour tomato flavor, but the subsequent strange taste and spiciness of the paprika was too much for a Cantonese person like me.
Mango Lassi: Absolutely delicious!!! Lassi is Nepalese yogurt, with a very smooth and delicate texture; the sweetness of the mango was naturally rich and not overpowering, not masking the rich sourness of the yogurt itself. Writing this review, I finally understood why I loved it—it’s basically a yogurt version of Hongkongese mango pomelo sago…
Mo:mo (Steamed) – Pork: Nepalese version of xiaolongbao小籠包 (soup dumplings). The filling had a moderate concentration of spices, allowing you to taste the meat’s natural flavor; however, the skin near the bottom had cracks, so there were no soup. The dipping sauce, Achar, was interesting, with the sweet and sour taste of tomatoes, the spiciness of garlic and ginger, and a hint of nuts, making it overall refreshing. However, what might be hard for Chinese people to understand is that steamed buns are supposed to be eaten fresh out of the pot, so why was the dipping sauce cold? Reheating it at home with the sauce made it much more palatable.
Nepali Thaali – Goat: The standard vegetarian option included lentil soup (Dal), curried potato and cauliflower (Tarkari), stir-fried vegetables (Saag), pickled radish cubes (Achaar), long-grain rice (Bhat), ghee, and a slice each of white radish, carrot, and cucumber, plus an extra serving of goat curry. In short, it was a bunch of spice paste with rice. I won’t judge whether it was good or bad; I just really didn’t like it. The spices were extremely complex and intense; towards the end, I even felt dizzy and questioned my existence, completely disoriented by what I was eating—it felt so strange, like something that shouldn’t exist on Earth… The Dal seemed to use more mung beans than lentils, with a slightly burnt and bitter aftertaste; both vegetables in the Tarkari were overcooked, but the curry itself was rather weak and bland; the Saag seemed to use mustard greens, similar to stir-fried greens in Chinese cuisine but on the oilier side, with dried chilies that only added aroma, not spiciness. The curried goat meat, however, was quite good, savory and rich, the meat’s flavor finally making it taste less like herbs.
Muttering to myself: Each has its own beauty, let’s all appreciate beauty together…
… morePapad: A complimentary crispy snack served before the meal. A combination of the texture of Mexican tortilla chips and the flavor of Indonesian shrimp chips. As someone whose ancestors migrated to Indonesia (half Hakka), I’ve eaten shrimp chips since childhood, so it felt instantly familiar. The condiments were tamarind sauce and pickled onions. The former was rich, thick, and refreshingly sweet and sour, strangely reminiscent of Cantonese roast goose with plum sauce, a perfect match for the crispy snack; the latter also had a predominantly sweet and sour tomato flavor, but the subsequent strange taste and spiciness of the paprika was too much for a Cantonese person like me.
Mango Lassi: Absolutely delicious!!! Lassi is Nepalese yogurt, with a very smooth and delicate texture; the sweetness of the mango was naturally rich and not overpowering, not masking the rich sourness of the yogurt itself. Writing this review, I finally understood why I loved it—it’s basically a yogurt version of Hongkongese mango pomelo sago…
Mo:mo (Steamed) – Pork: Nepalese version of xiaolongbao小籠包 (soup dumplings). The filling had a moderate concentration of spices, allowing you to taste the meat’s natural flavor; however, the skin near the bottom had cracks, so there were no soup. The dipping sauce, Achar, was interesting, with the sweet and sour taste of tomatoes, the spiciness of garlic and ginger, and a hint of nuts, making it overall refreshing. However, what might be hard for Chinese people to understand is that steamed buns are supposed to be eaten fresh out of the pot, so why was the dipping sauce cold? Reheating it at home with the sauce made it much more palatable.
Nepali Thaali – Goat: The standard vegetarian option included lentil soup (Dal), curried potato and cauliflower (Tarkari), stir-fried vegetables (Saag), pickled radish cubes (Achaar), long-grain rice (Bhat), ghee, and a slice each of white radish, carrot, and cucumber, plus an extra serving of goat curry. In short, it was a bunch of spice paste with rice. I won’t judge whether it was good or bad; I just really didn’t like it. The spices were extremely complex and intense; towards the end, I even felt dizzy and questioned my existence, completely disoriented by what I was eating—it felt so strange, like something that shouldn’t exist on Earth… The Dal seemed to use more mung beans than lentils, with a slightly burnt and bitter aftertaste; both vegetables in the Tarkari were overcooked, but the curry itself was rather weak and bland; the Saag seemed to use mustard greens, similar to stir-fried greens in Chinese cuisine but on the oilier side, with dried chilies that only added aroma, not spiciness. The curried goat meat, however, was quite good, savory and rich, the meat’s flavor finally making it taste less like herbs.
Muttering to myself: Each has its own beauty, let’s all appreciate beauty together…
Isabel
First time trying Nepalese food and I loved it. Highly recommend the pork jhol momo (sauce and dumpling wrapping so good). The naan and chicken saag were also great. My favorite overall is the shrimp chow mein. Shrimp was cooked perfectly.
… moreSamip Mainali
Such a fantastic Nepalese dining experience in Boston. The ambience set the mood perfectly, and the food exceeded expectations. The momos were juicy, tender, and packed with flavor, while the titaurita was hands down the highlight of the meal. One of the best Nepalese meals I’ve had in Boston. Highly recommend!
… moreullu buddhu
Everytime we come to this restaurant, we find everyone is super nice. Ajay is always very professional and friendly. We love keep coming back . He truly is a gem and a great ambassador for Zomsa restaurant. Obviously, food is awesome and fresh as it should be. Highly recommend their drinks and food.
… moreEd Holden
This place was good. We thought the vegetable MoMos (dumplings) were fine, but not super flavorful. The meaty ones are probably better, judging from what our server recommended. We actually wish we’d tried the steamed ones rather than the fried ones. The samosas were good, and we enjoyed the mild paneer korma and wished we’d ordered it a little more spicy.
… moreHannah Voskuil
It was quite cold and snowy when we went here for dinner last night, and the warm and unexpectedly pretty interior was such a delightful surprise! This may be a strange thing to call out when there are so many other dishes to choose from, but I ordered the house salad with the tamarind vinaigrette, and it was delicious! A nice light, sweet dressing. I also ordered the tandoori chicken, and it was perfect. We will be back!
… moreKriti Mehrotra
Great first time experience here. Staff was friendly and attentive (it was a slow Monday night and we were one of only 2-3 tables occupied at the restaurant at the time — for a late dinner post 8:00 pm). Would like to come back to try other items on their menu and their cocktails. Tried their Nepali dishes more this time (rather than Indian) and they were all great.
… moreKrishna Khatri
Last week, we celebrated my friend Prashant’s birthday at this Nepalese restaurant with five of us in the group, and we really enjoyed the evening. The food was great. We ordered a mix of Nepali dishes and liked all of them. Ajay, one of the staff members, was especially friendly and made us feel comfortable throughout the night. He checked in on us at the right moments and took care of the small things without making it feel over the top. It really felt like home. Overall, it was a nice experience and we’d happily visit again.
… moreD
We started with delicious cocktails – Himalayan Tai and Sundarijal. We then enjoyed an appetizer of Bara (Lentil cakes). Our entrees were Gorkhali Kukhura and Daal Bhat Nepali Thali which were amazing. Great dining experience!
… more