Aveline Kushi, the late, great macrobiotic teacher and cook, taught that a meal is imbued with the energy of its cook. The most nourishing food, she felt, should be prepared in an environment of harmony and peace. That principle perfectly describes the kitchen philosophy at State Street's Himal Chuli, where owner Jamuna and her cooks prepare home-style Nepalese cuisine that's extraordinary for its deliciousness as well as its nourishing balance of flavors and spices. Freshness is the order of the day here. Try the tarkari, a stew of fresh vegetables simmered in turmeric, coriander, cumin, garlic and ginger that is a staple at the small restaurant. Two types are made daily and served with a bean soup called dal and either rice or grilled flat-bread (roti) for a combination that is as satisfying as it is simple ($8.25). Momocha, a Madison favorite, are steamed vegetable dumplings redolent with fresh coriander and a feather-light tomato sauce (4/$7, 6/$8.25). The seasonal specials are all outstanding, though my favorite is palungo saag ($10), fresh spinach or mustard greens sautéed with garlic and mustard seed and served with jasmine or brown rice. Or if you're feeling more adventurous, try the lengkakacha ($10): bitter melon, daikon radish and tomatoes blanched in sesame seeds, cumin and cilantro. While Jamuna's menu emphasizes vegetarian selections, lovely dishes with beef, chicken or lamb are available.