Generosity is a lovely virtue, especially when it’s a generosity of spirit and kindness. This kind of kindness is what you’re met with when you enter Everest Curry and Momo House on Fourth Street in San Rafael.

There were a few tables filled as we arrived and were met by Purba, who showed us to our seat in a half booth on the left toward the kitchen. Half booths line that side of the room, with full booths on the opposite wall and tables down the center. Black booths, dark wooden chairs and side walls painted deep burgundy lead to a far wall painted a rich mustard. All is simple, clean and comfortable. Large framed prints and a video screen playing scenes of Nepal decorate the walls.

We already knew we wanted the Momo dumplings, which can be filled with vegetables, chicken, paneer or goat. We chose the chicken-filled Kothe Chicken Momo ($15.99). The couple seated next to us, who seemed to be already regulars of the recently opened restaurant, had ordered the Spicy Peanut ($7.99), which I’d seen under “side orders” and thought was a sauce. It looked so delicious we asked for an order. A long rectangular platter held the tamarind-chile-glazed peanuts tossed with cubes of tomatoes and slivers of red onion and parsley. It was crunchy and spicy with a touch of sweetness. They were a perfect appetizer to pick at. The menu lists vegetable appetizers, which these peanuts would be at home on. As a side, I would have overlooked them.

The long, narrow platter of 10 plump Momo dumplings arrived. The dumplings were stuffed with chicken and cooked Kothe style: pan-fried on one side and steamed on the other. The dumplings were garnished with roasted peppers and served with a pot of sauce at either end of the platter: one red and spicy and one yellow-orange and complex. The chicken filling was gently seasoned and enhanced by each of the sauces. It had good balance and was a generous serving. Their Momos can also be made using different cooking styles: steamed, crispy or in a soup.

Marin resident Deepak Bhandari, co-owner with his father-in-law, Hari Dhital, manages the front of the house while Dhital oversees the kitchen, aided by Prakash Bhandari, Deepak’s brother. This is truly a family-owned and -run business.

For 17 years, Dhital was a chef at Vik’s Chaat, a popular Indian street food restaurant in Berkeley. Deepak Bhandari has 20 years of experience in restaurants both in Texas and New York, with many of those years spent as a service manager.

Moving through the menu, we ordered Duck Choyella ($23.99), medium spice level, under the “Taste of Himalayas” heading. It’s also made with chicken for $16.99.

The pieces of bone-in duck had been marinated, cooked in the tandoori and tossed with spices, including the Nepalese numbing spice timur, and further cooked on the grill. Warm mustard oil and turmeric moisten the meat. It’s an exciting array of flavors. Puffed rice, like Rice Krispies, and pickled vegetables — in this case, pickled radishes — accompany.

The restaurant gets its spices directly from Nepal. They are then sun-dried, pan-fried and ground. Their freshness is excitingly apparent.

Nonalcoholic drinks are in the $2.99 to $4.99 range and several beers are $3.49 to $8.49.

I found the wine list interesting and balanced. It was well-priced with the exception of one wine, the Prisoner red, which was $30 a glass.

I was pleased to see both the Alsatian Trimbach Riesling ($8 a glass and $32 a bottle) and a red that I think would go nicely with the food, Seghesio Zinfandel ($48). There are several wines by the glass from $9 to $14. Most of the bottle prices fall around $50, with the exception of the Prisoner bottle at $125.

The restaurant was filling up, and a large group of around 10 people had just arrived. This slowed down the service, but, if not quick, it remained gracious.

The heady fragrance of the Goat Dum Byriani ($18.99) captured us instantly. Each grain of the basmati rice remained distinct.

It was perfectly scented and steamed, and layered with the goat meat. Red onions, a lemon wedge and half a hard-boiled egg top the rice.

Both of us like okra so we ordered the Bhindi Masala ($15.99) plus an order of the Onion Naan ($3.99). The okra was well-cooked, almost caramelized in the spice-infused base of onions and tomatoes. Scooping it up with the naan, we both agreed it was the best we’d ever tasted. Crusty on the bottom and layered with slices of red onions, it was pillowy and full-flavored — a real delight!

My favorite South Asian dessert is Ras Malai ($7.99), but this time we wanted to taste the Gajar Halwa ($7.99). Usually I’ve eaten this as a warm carrot pudding, but here it was served as cake-like bars. It was good, but I do like the pudding style more. There are two other desserts on the menu: Kheer ($5.99) and everyone’s favorite fried milk balls, Gulab Jamun ($6.99).

Everest Curry and Momo House has a good, experienced team with the added impetus to do well as a family. From what I experienced, they are headed in the right direction.

In these times so lacking in empathy, what a pleasure it is to be truly nourished and cared for.

Ann Walker is a freelance food writer. Email her with suggestions, comments and questions at ijfoodwalker@gmail.com.