When Bay Area food enthusiasts talk about the farm-to-table movement, a small Nepalese-Indian curry house might not be the first thing that comes to mind. But Berkeley being Berkeley, demand for healthy, high-quality ingredients goes beyond the stereotypical farm-to-table mold, creating a market for a restaurant like the Himalayan Tandoori and Curry House, where during the harvest season, owner Rajesh Moktan delivers pumpkins, cauliflower, and other fresh vegetables straight from his farm in Sebastopol. Highlights include the juicy lamb momos, the slow-cooked lentil soup that comes with every meal, and the various daal bhat tarkari — the restaurant’s vegetable-centric take on the quintessential Nepalese soup-and-rice meal. There’s even a whole page of the menu dedicated to pumpkin dishes, most of which integrate the pumpkins into the curry sauce in the same way an Italian chef might use tomatoes.
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