Indian foodin Harrisburg, PA.

Dum means the pot gets sealed and finished over low heat. It matters: the rice steams in the aromatics instead of boiling in them, so the grains stay separate and the spice ends up inside the rice rather than sitting on top of it.

We cook ours Hyderabadi style — basmati layered with marinated meat, saffron, fried onion and whole spice, then left alone to finish. Chicken, goat, lamb, shrimp or vegetable. Because each one is built to order it takes a little longer than a curry, which is the whole point.

The honest guide, mildest first, so you can order without guessing:

Korma — mild, nutty, thickened with yoghurt and ground nuts. The safe order, and the one to give a kid. Butter chicken and makhani — tomato and cream, gently sweet, no real heat. Tikka masala — the same family but more spice-forward and a little tangier.

Kadai and jalfrezi — cooked hot and fast with capsicum and cracked pepper; drier, sharper, more texture. Vindaloo — the hot one. Vinegar and chilli, Goan by way of Portugal. Order it if you mean it.

Everything is cooked to order, so mild, medium and hot are all real options on any of them — just tell us. Browse them all under chicken curries, goat & lamb and paneer & veg.

A large part of Indian cooking is vegetarian by default, not by substitution. Daal is the centre of the everyday plate. Paneer — fresh pressed cheese that holds together in the pan — carries a sauce without dissolving, which is why saag paneer and matar paneer work the way they do.

Several dishes are vegan or can be made vegan. Ask when you order and we will tell you straight which ones — we would rather say no than guess.

3867 Derry St Ste A, Harrisburg, PA — Derry Street in east Harrisburg, minutes from Colonial Park and Swatara Township. Open Tuesday–Sunday, 11 AM–9 PM, closed Mondays. Call (717) 558-3610, order on this site, or book a table.

We also cook a full Nepali and Himalayan menu — momos, thali, thukpa and sekuwa — in the same kitchen.