Goat Curry

About our curry entrées

Cooked the Nepali way — mustard oil, ginger, garlic and timur rather than cream and cashew, so these taste sharper and lighter than the Indian-style curries most people expect. Goat is khasi ko masu, cooked bone-in and slow, because the bone is where the flavour lives; expect to work at it a little. Every entrée comes with rice, daal and the house achar set.

We cook to order, so tell us your heat level and we will match it. Chulo is a family-run Nepali, Himalayan and Indian kitchen on Derry Street in Harrisburg — you order here, on our own site, and the restaurant is paid directly with no third-party commission taken out.