For some, food is simply a mundane necessity.
But for brothers Suman Shrestha and Prakash Kandel, it defines their best childhood memories and still roots them in the culture that shaped them.
“Growing up in Nepal, we were attached to food from the very beginning,” Kandel said. “Whenever we went to festivals to celebrate anything, first came food.”
He and his brother fondly recalled the many Nepalese festivals that they looked forward to every year. And these festivals would revolve around food, they explained. At every celebration, people would contribute their best dishes.
“We are used to hospitality where we grew up,” Shrestha said.
This culture of savoring both rich meals and intentional company inspired the brothers to bring a touch of their heritage to central Pennsylvania at their new Nepalese, Indian and Indo-Chinese fusion restaurant, Curryzone, in Camp Hill.
Shrestha moved to the United States in 2005 and Kandel in 2009, each spending several years in New York before eventually settling in Hershey. When they arrived in this area, they noticed something was missing. While the region boasted several Indian restaurants, there were almost no restaurants offering the dishes they held dearest.
Because of Nepal’s geography and diverse influences, the brothers grew up on recipes that blended traditional Nepalese, Chinese and Indian cooking.
“Nepalese culture is very rich,” Kandel said. “There are lots of ethnicities; there are 104 languages. So, in Nepal, you are exposed to a lot of food. The northern side is China, and the southern side is India.”
Curryzone came out of their desire to share these unique flavors with their new community.
“It’s been a dream of mine,” Kandel said. “I’ve always, in the back of my mind, asked how I can serve my community, how I can introduce my food to this community. And I was waiting for a good partner.”
That partner ended up being closer than he expected. The brothers realized their skills complemented one another perfectly. While Kandel runs operations, Shrestha contributes in the kitchen.
The Fusion
While many in central Pennsylvania are familiar with Indian cuisine, the brothers explained that their style of cooking has its own distinct identifiers, marked by lighter oil, softer spices and more creative blends of flavors.
“We mix the different sauces, like Chinese and Indian sauces, together,” Shrestha said. “That’s the fusion.”
Momos are among the brothers’ most meaningful menu items, tied to countless childhood festival memories. These tender dumplings, filled with seasoned chicken or vegetables, come in several traditional preparations at Curryzone, each paired with house-made Nepali sauces.
“Momos are Nepalese,” Kandel said. “So, you won’t find them at Indian restaurants.”
Another defining dish is thukpa, a noodle soup with Tibetan origins that has become a favorite across Nepal. Curryzone offers both chicken and vegetable versions, each one served steaming hot in a hearty, spicy broth. Their menu also includes hakka noodles, a popular Indo-Chinese staple made by tossing stir-fried vegetables and noodles with a blend of Chinese and Indian sauces.
While specializing in traditional Nepali fusion recipes, Curryzone’s most popular dish is its Indian classic—butter chicken.
“It is definitely our most-selling dish,” Kandel said.
And it wouldn’t be Curryzone without its namesake dishes—the curries, of course.
“In Nepali culture, goat curry and lamb curry are very famous,” Kandel said.
In addition, Curryzone offers chicken, shrimp, fish and vegetable curries, as well as a range of vegetarian selections, including palak paneer, matar paneer, chana masala, malai kofta and butter soya.
An Invitation
Beyond the food, the brothers hope Curryzone feels like an invitation into their culture. When guests walk in, they’re greeted by a bright, yet warm space. A calming video of Nepalese scenery plays on a screen, soft music adding to the relaxed atmosphere.
“We have a plan to add more decorations of the theme of Nepal, some ancient Nepalese art,” Kandel said. “It’s very important the restaurant is clean and welcoming.”
While the physical space is still taking shape, the vision is clear. The brothers explained that Nepali hospitality is centered around making guests feel comfortable, cared for and welcomed like family. Creating that warmth is just as important to them as perfecting the menu.
The community has responded. In its first hundred days, Curryzone has been met with an overwhelmingly warm reception from the local crowd.
“So many people say they used to go to Harrisburg or Hershey for food like this,” Shrestha said. “And now they have it right here.”
The restaurant’s reach even stretches beyond the immediate area, attracting customers from as far as Gettysburg and Sinking Spring, from a variety of cultures.
“All sorts of people are coming in,” Kandel said. “It brings a lot of very different people all together.”
Teri Hagen, a local from New Cumberland, has quickly become one of the restaurant’s most dedicated customers. She first noticed Curryzone as she was driving by on Trindle Road and decided to give it a try. Now, she frequents it on a weekly basis.
“The spices and seasonings challenge me,” Hagen said. “It’s a whole new flavor palette that is delightful. It’s very flavorful. The whole culture—it’s a rich history—and I just want to know the whole thing.”
Curryzone is located at 3800 Trindle Rd., Unit A-B, Camp Hill. For more information, visit www.curryzonerestaurant.com.
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