The Chulo menuNepali & Indian food in Harrisburg, PA.

Ten hand-pleated dumplings of ground chicken thigh with ginger, garlic and scallion, steamed until the wrappers turn silky. Served with our tomato-sesame achar.

Pork filling seasoned with onion, ginger, garlic and the house spice blend, pleated by hand and steamed soft. The one Nepal orders most.

Finely chopped cabbage, carrot, onion, scallion and fresh ginger, lightly sautéed before pleating. Light, fresh, and the surprise of the menu.

Half-steamed then pan-seared, so the bottoms go deep gold and crackly while the tops stay soft. Chicken filling.

The kothey treatment on our pork momo — crisp on the bottom, tender on top, juicy through the middle.

Whole-fried until every side of the wrapper crackles, the ginger-and-garlic chicken filling sealed inside. Extra chili sauce on the side.

For maximum crunch — the whole dumpling fried golden, juicy pork within.

Golden deep-fried vegetable momos, crispy outside and tender inside, with tomato-sesame achar.

The signature. Steamed chicken momos submerged in a warm, nutty jhol of fire-roasted tomato, ground soybean, ginger and timur peppercorn. Drink what is left in the bowl.

Pork momos in the same sesame-tomato jhol — savoury and a touch sweeter than the chicken.

All of the jhol, with the vegetable dumplings. Light, refreshing, quietly addictive.

Fried chicken momos wok-tossed Indo-Chinese style with onion, capsicum, garlic and a glossy chili-soy glaze. Sweet, salty, smoky, hot.

Pan-fried pork momos in the chili sauce. Richer than the chicken — pork carries the heat differently.

Fried momos tossed chatpate-style with peanut, sev, sliced onion, cilantro, lemon and tamarind. Tangy, crunchy, snacky.

Momos wok-tossed with onion, garlic, tomato and cumin, then finished with jhane — sizzled mustard oil poured over at the last second. Aromatic rather than hot.

The festive Newari platter: beaten rice, choila, egg, black soybean, ginger, beans and achar. One plate that explains an entire cuisine.

Grilled chicken tossed Newari style with mustard oil, timur, garlic, ginger and dried chili. Eaten with beaten rice.

The original — grilled buffalo, mustard oil, timur and chili. Smoky, sharp and properly Newari.

Chicken marinated in mustard oil, ginger, garlic and timur, then grilled over open flame until the edges char. Onion and lemon alongside.

Pork belly marinated overnight and grilled slowly until the edges blacken and the fat renders. The best thing on this page.

Charcoal-grilled marinated lamb skewers, sliced red onion, lemon and house chili sauce.

Hand-folded pastry stuffed with spiced potato, pea and cumin, fried golden. Tamarind chutney on the side.

Crushed samosa layered with chickpeas, yogurt, tamarind and mint — sweet, tangy and crunchy all at once.

Hollow crisp puris filled with spiced tamarind water, mashed chickpea, potato and onion. Pop one whole — that is the rule.

Puffed rice tossed with sev, peanut, diced potato, cilantro, lemon and tamarind. Sweet, sour, crunchy, addictive.

Mixed vegetable fritters in a spiced chickpea batter, fried until golden.

The South Indian classic — crispy fried chicken bites tossed with curry leaves, garlic and dried chilies.

Battered chicken stir-fried with peppers, onions and a glossy chili-soy sauce. Indo-Chinese, and properly hot.

Yogurt-marinated chicken roasted in the tandoor until the edges blacken.

Eight chicken wings tossed in a hot sauce. Lemon and chili sauce alongside.

Crispy golden fries, served hot and seasoned.

Ten crispy golden nuggets, ketchup on the side. The kid-friendly order.

Hand-pulled noodles in a slow-simmered chicken broth with whole spices, tender chicken, cilantro and scallion. A bowl that tastes like the mountains.

Himalayan noodle soup loaded with vegetables in a warming ginger-garlic broth.

Pork bone broth simmered for hours with star anise and ginger, hand-pulled noodles, tender pork, fresh greens.

Chicken broth base, cooked to your spice level from mild to extra hot.

Vegetable broth base, cooked to your spice level from mild to extra hot.

Wok-fired Nepali street noodles with marinated chicken, cabbage, carrot, pepper and scallion. Smoky from the wok, never greasy.

The pork version — slightly richer, slightly sweeter, same wok smoke and snap.

Cabbage, carrot, scallion, pepper and garlic tossed with the noodles in a sizzling wok.

Plump shrimp wok-tossed with the noodles, garlic and a hit of soy.

Minced pork wok-fired with onion, garlic, ginger, tomato and spice, then tossed through hand-pulled noodles. Street-cart comfort food.

Basmati wok-fired with marinated chicken thigh, egg, scallion, garlic and fresh ginger.

Basmati wok-fried with plump shrimp, ginger and scallion.

Cabbage, carrot, pepper, scallion and garlic with light soy. Fresh and clean.

Basmati slow-steamed with marinated chicken, saffron, fried onion and whole spices, sealed dum-style. Served with raita.

Bone-in goat layered with saffron basmati and caramelised onion, cooked under a sealed lid. Served with raita.

Tender lamb and aged basmati steamed together with mint, saffron and warm spice. Served with raita.

Seasonal vegetables and paneer steamed with saffron basmati and whole spices. Served with raita.

Steamed long-grain basmati. The neutral base for everything else on this menu.

The everyday plate of Nepal: rice, lentil soup, vegetable curry, greens, achar and papad. Rice and dal are refilled.

The full tray — rice, dal, chicken curry, saag, achar and papad.

Rice, dal, bone-in goat curry, vegetable, achar and papad.

Rice, dal, lamb curry, vegetable, achar and papad.

Rice, dal, salmon curry, vegetable, achar and papad.

Rice, dal, seasonal vegetable curry, saag, achar and papad.

Home-style chicken curry simmered with onion, tomato, ginger and garlic — the way it is made in Nepal.

Tandoori chicken folded into a silky tomato-butter-cream sauce. Rich, mild and beloved.

Charred chicken tikka in a creamy spiced tomato masala.

Chicken braised in a mild, nutty cashew-cream sauce with aromatic spice.

Chicken stir-cooked in an iron kadai with bell pepper, onion and freshly pounded kadai masala.

Fiery Goan-style curry with vinegar, garlic and red chilies. For serious heat.

Boneless chicken thigh cooked in a smooth, creamy spinach gravy.

Chicken simmered in a sweet-savoury mango cream sauce with gentle spice.

Bone-in goat slow-simmered in a robust onion-tomato gravy with warm whole spice. The bone is where the flavour lives.

Khasi ko masu — bone-in goat cooked low and slow with mustard oil, timur and Himalayan spice rather than cream.

Bone-in goat cooked in a smooth and creamy spinach gravy.

Bone-in goat in a tomato-onion sauce with green and red bell pepper, curry leaf, ginger and garlic.

Tender goat in a mild, creamy cashew-almond korma.

Lamb simmered Nepali-home-style with onion, tomato and mountain spice.

Lamb braised gently in a rich, nutty cream sauce with saffron and cardamom.

Blistering Goan vindaloo with tender lamb, vinegar and red chili.

Shrimp in a rich gravy of onion, tomato, ginger, garlic and house spice.

Peel-off shrimp in onion and tomato sauce with heavy cream, cashew and raisin.

Boneless salmon cooked in onion-tomato sauce with ginger, garlic and house spice.

Boneless salmon in onion and tomato sauce with heavy cream, garnished with cashew and raisin.

Fresh paneer folded into slow-cooked spiced spinach with a touch of cream.

Paneer and green peas simmered in a homestyle tomato-onion gravy.

Paneer seared with bell pepper and onion in a smoky, freshly ground kadai masala.

Paneer in a velvety tomato-butter-cream makhani sauce.

Chickpeas simmered in an onion-tomato gravy with ginger, garlic and house spice.

Okra sautéed with onion, tomato, ginger, garlic and house spice.

Potato and cauliflower cooked with cumin, turmeric and house spice.

Smoked and mashed eggplant cooked with onion, tomato and house spice.

Tangy potato, bamboo-shoot and black-eyed-pea soup — sour, funky and unmistakably Nepali.

Slow-simmered Himalayan lentils tempered with ghee, garlic and cumin.

Tandoor-baked naan brushed with garlic butter and fresh cilantro.

Hand-stretched flatbread baked in the tandoor. Order one per person.

Traditional Nepali sweet rice rings, fried to order. Festival food.

Assorted Nepali pickles and chutneys — tomato, radish and the house chili achar.

Cooling spiced yogurt with cucumber and cumin.

Thick yogurt blended with mango pulp and cardamom. The right partner for a hot curry.

Black tea from the hills of Ilam brewed with ginger, cardamom, clove and pepper.

Dudh chiya — strong black tea simmered with milk and lightly sweetened.

Coke, Pepsi, Diet Coke, Sprite, Mtn Dew, Dr Pepper or Sunkist Orange.

Cold, plain, perfect.

The Indian mango juice classic.

Green tea with ginseng and a hint of honey.

Warm milk dumplings soaked in rose-cardamom syrup.

Soft cheese patties resting in chilled saffron-cardamom milk.

Creamy Nepali rice pudding slow-cooked with cardamom, nuts and raisins.

Steamed rice-flour dumpling filled with molasses and sesame — the Newari sweet made for Yomari Punhi.