From Our Editors
Born and raised in Kathmandu, Nepal, chef Pramal Nakarmi started cooking early in life and later immigrated to the United States, bringing along his passion for the various Nepalese, Chinese, and Northern Indian flavors that define Himalayan cuisine. He continued his culinary career in kitchens throughout Baltimore and Washington, DC, before ending up in Santa Rosa, where he founded Ganesha Restaurant.
Ganesha’s menu showcases recipes and cooking techniques from throughout the Himalayan region. In addition to forging nine curries with everything from cardamom and coconut to apricot and vinegar, the eatery’s chefs also steam dumplings and roast skewered chicken in a clay tandoor oven. Collectively, the entrees manage to highlight each culture's culinary contributions while acknowledging their geographic connections.
The restaurant's decor manages to mirror the menu's vibrant intensity, surrounding diners with bright orange-red walls lined with paintings and photos of the Himalayas and the surrounding areas. In contrast, the white linens draping the booths and tabletops stand out until servers arrive with bowls full of colorful and aromatic curries.
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