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Born and raised in Kathmandu, Nepal, chef Pramal Nakarmi started cooking early in life and later immigrated to the US, 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 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.