
Dhedho (Chicken)
$25.99The ultimate highland comfort: hand-whisked buckwheat dough served steaming hot with ghee, chicken curry and classic side pickles. Rich, filling and deeply authentic.
$6.00
Add to any Thakali: Anaam Marshi rice — cultivated up to 10,000 ft in high mountain valleys, the highest-elevation rice in the world, an heirloom prized for its deep nutty flavor and soft reddish texture — and mountain jimbu, a rare wild Himalayan herb flash-fried in hot ghee for the dal's signature earthy garlic-onion aroma.
Spice level
Goes straight to the kitchen with this dish. Optional.
Taste of Nepal from the The Khukuri Restaurant Bar & Grill kitchen in Harrisburg — cooked fresh when you order. Nepali home plates and North Indian classics, cooked to your heat level. Add what you want below and pick it up at 2015 Linglestown Rd, Harrisburg, PA 17110.
We cook to order, so tell us your heat level and we will match it. The Khukuri Restaurant Bar & Grill is in Harrisburg, PA— you order here, on the restaurant’s own site, and the restaurant is paid directly.

The ultimate highland comfort: hand-whisked buckwheat dough served steaming hot with ghee, chicken curry and classic side pickles. Rich, filling and deeply authentic.

The ultimate highland comfort: hand-whisked buckwheat dough served steaming hot with ghee, mutton curry and classic side pickles. Rich, filling and deeply authentic.

A Kathmandu Valley feast: authentic Newari-style chicken served with flattened rice, fermented bamboo shoots and potato curry, aloo dum, eggs, and dried leafy-greens salad with roasted soybeans.

A Kathmandu Valley feast: authentic Newari-style buff served with flattened rice, fermented bamboo shoots and potato curry, aloo dum, eggs, and dried leafy-greens salad with roasted soybeans.

Plains-style crispy spiced meat: tender chicken bites marinated in mustard oil and fresh spices, pan-fried until crisp and juicy. Served with crunchy puffed or beaten rice and house pickles.

Plains-style crispy spiced meat: tender mutton bites marinated in mustard oil and fresh spices, pan-fried until crisp and juicy. Served with crunchy puffed or beaten rice and house pickles.