Who we are
Curry Up Now is fast casual Indian street food with the speed of a quick service spot and the hospitality of a full service one.
WHO WE ARE
Curry Up Now is fast casual Indian street food with the speed of a quick service spot and the hospitality of a full service one. We serve the food we grew up eating, from the streets of Old Delhi and Chowpatty Mumbai, to the markets of Kolkata, to the boarding schools of Nainital. We took those flavors and built them for California, where the produce is great, the dietary asks are real, and the pace is fast.
The food is 100 percent authentic. The format goes California on six dishes: our , the , the , the , , and the . The rest of the menu, the thalis, bowls, chaats, kathi rolls, kababs, , naans, drinks, is true to how India actually eats. We do not fuse flavors. Spices, proteins, technique, all real. Format adapts on a few signature California-raised dishes. .
- The Curry Up Now (every flavor, every protein).
- The .
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- Thalis. The Indian platter, the way restaurants in India serve a complete meal. We do not eat thalis at home in India; the is a restaurant and special-occasion preparation, a sampler tray of dishes you would never plate that way at the family table.
- Bowls. Rice, sauce, or , , sago papad. The Indian plate, deconstructed.
- Chaats. Bombay street food, served the same way as on the street.
- Kathi rolls. Kolkata street food, named for the kathi skewers used to grill the meat.
- and . Bombay street classics.
- Sizzlin' kabab. Grilled, sizzled at the table on a hot platter.
- 1947 . Punjab home cooking.
- The naans. Fresh made in house, every shift.
- The drinks. , , Indian sodas (Thums Up, Limca), Mexican Coke for cane sugar.