Chaat, Street Food, Burritos, Bowls, Performance, KSD, Thali
Every dish in every section. Tasting notes, prices, allergens, the sell.
Samosa Chaat
$11Lil' , , yogurt, tamarind, sev. Built like should be: layered, never cracked open, just topped.
Taste: Crispy mini samosas under cool yogurt, tangy tamarind, crunchy sev. The textbook chaat.
Allergens: VG, W, D.
Sell: If a guest has never had chaat, start them here.
Marwari Kachori Chaat
$11Crispy Rajasthani spiced kachori, yogurt, chutneys (cilantro mint and tamarind). The kachori is the one we crack open.
Taste: Flaky lentil-stuffed pastry, cool yogurt, sweet-tangy tamarind, crunchy sev.
Allergens: VG, W, D.
Sell: Tell the kachori story (see below). Rare on US menus.
Bhel Puri
$11Puffed rice, potato, garbanzo, chutneys (cilantro mint and tamarind), sev. Cold tossed snack.
Taste: Cold, crunchy, light, tangy. The Indian alternative to a salad.
Allergens: V, W.
Sell: Refreshing. Great in summer or as a starter.
Pani Puri
$11Hollow puri, potato garbanzo mash, cumin-cilantro-tamarind water. The most popular street snack in India. Also known as gol gappa (north India), puchka (Bengal), and many other regional names.
Taste: Cold, sweet, spicy, sour, crispy in one bite. Eat the whole puri at once, nigiri style.
Allergens: V, W.
Sell: Quintessential Indian street food. Walk first-timers through the bite, this is the moment most guests fall in love.
Around 10 percent of India is desert. The Thar Desert covers four Indian states bordering Pakistan. Nomadic tribes there had to make food that survived extreme heat for months on the road, so shelf-stable food was the answer. Kachori is one of those: a deep fried crispy shell stuffed with lentils, veggies, or meat. Ours is stuffed with lentils. Built to travel, now plated -style with yogurt and chutneys.
Street Food Classics, eat with your hands
1947 Chole Bhature
$15Hot puffy bhatura, masala, chutney onions, achaar. The 1947 in the name is a nod to the year of Indian Partition and Independence, which shaped Punjabi cuisine as we know it today. A Delhi staple, hard to find done well in the US.
Taste: Bhatura is crispy outside, light and airy inside. Chana is tangy, spiced, hearty. Pickled onions and achaar cut the richness.
Allergens: V, W.
Sell: Order to share. Tell the 1947 story.
Punjabi 69
$14Crispy fried chicken, house masala. Our naughty take on Indian fried chicken.
Taste: Crunchy outside, juicy inside. Garlic forward, hot, addictive.
Allergens: W. Spicy.
Sell: Shareable for two. Pair with mango lassi to cool the heat.
Pav Bhaji
$14Buttery veggie mash, toasted pav (Indian style soft bread). Mumbai's favorite street food. Our bhaji has potatoes, carrots, onion, tomatoes, bell pepper, jalapeno, peas, ginger and garlic.
Taste: Buttery, garlicky, savory. The pav soaks up the bhaji.
Allergens: VG, W, D. Vegan available without butter on the pav.
Sell: Comfort food. Sell on cold days, rainy days, hungover days.
Punjabi Samosay
$10The OG. Giant, flaky and crispy, filled with potato and peas, with chutneys (cilantro mint and tamarind).
Taste: Same crisp shell as the mini samosa, just much bigger. The largest samosa in the country.
Allergens: V, W.
Sell: Tell them, this is the largest samosa in the US. People order to see it.
The Classic Vada Pav
$12Potato vada (mashed potato batter fried fritter), garlic chutney, buttered pav. The Mumbai sandwich.
Taste: Crisp fritter, soft buttery bun, hit of garlic and chili.
Allergens: VG, W, D. Vegan option available without butter on the pav.
Sell: The best snack on the menu. Sell two, they go fast.
Schezwan Vada Pav
$13Schezwan potato vada, schezwan chutney, buttered pav. Indo-Chinese spin on the Mumbai classic.
Taste: Hot, tangy, garlicky from the schezwan sauce. Bigger heat than the classic.
Allergens: VG, W, D. Vegan option available without butter on the pav.
Sell: For guests who want the vada pav with a kick.
Mini Samosa
$10Cute as buttons bite-sized samosas, with chutneys (cilantro mint and tamarind).
Taste: Flaky pastry, savory potato and pea filling. Crunchy in every bite, dip in both chutneys.
Allergens: V, W.
Sell: Cheapest entry to the menu. The best add-on to any burrito or bowl.
Burritos
The Tikka Masala Burrito put Curry Up Now on the map in 2009.
: flour or whole wheat tortilla, rice, , onions, your sauce and protein. Contains W. : rice, your choice of chana or , , sago papad. No tortilla. Naturally gluten free. Bowls are priced higher than burritos: confirm the difference at the register. Our rice: turmeric and fenugreek seasoned. White rice, but yellow in color from the turmeric. That is intentional and that is how it is supposed to look.
Tikka Masala
$15Our iconic . Onion, tomato, ginger, garlic, simmered down with our house spice blend (garam masala, cumin, coriander) and finished with butter and a touch of cream. The dish that built Curry Up Now.
Taste: Medium-spicy, slightly sweet from the slow-cooked onions, rich and aromatic.
Allergens: W, D. Proteins: Chicken or Paneer.
Sell: If they have never had Indian food, start here. The CTM Burrito is on the SF 7x7 list of 100 things to eat before you die.
Makhni Butter
$15Mildly spiced . Tomato, butter, cream, finished with a base for richness. Also known as butter chicken or butter paneer.
Taste: Buttery, less tangy than tikka, deeper, fuller. Mild-medium. The mildest sauce on the menu.
Allergens: W, D. Contains tree nuts (cashew). Proteins: Chicken or Paneer.
Sell: If they want mild and rich, this is the one. Always flag the nuts on the order.
Punjabi by Nature
$15paneer plus . Two sauces, layered, in one .
Taste: Earthy creamed spinach with the comfort of tikka masala. Medium-spicy.
Allergens: W, D. No tree nuts. Proteins: Chicken or Paneer.
Sell: Why the name? When you go out with a Punjabi, they always order tikka masala or butter chicken with saag paneer on the side. This is that order, in one wrap.
Lamb Rogan Josh
$15 plus $1 lamb upcharge.Kashmiri braised lamb in a deep red sauce with Kashmiri chili, fennel and warm spices. No dairy in the sauce.
Taste: Deep, slow-cooked, complex. Very spicy by default. Lamb is tender, falls apart.
Allergens: W only. No dairy. Halal lamb.
Sell: For the meat eater who wants the spicier, deeper option. Warn them on the heat.
Hella Vegan
$15plus masala, chutneys. Our vegan , the way we have always done it.
Taste: A party in your mouth: crunchy, tangy, spicy, sour, sweet, it has it all. No compromise vegan.
Allergens: V, W.
Sell: We do vegan well. The Hella Vegan is a party in your mouth, crunchy, tangy, spicy, sour, sweet, it has got it all. Tell them this is the one if they are vegan.
add-ons: Riced Cauliflower, Double Protein, Guac, GF tortilla. Confirm the upcharge at the register.
The most ordered Indian dish in the world. Origin disputed. A restaurant in Glasgow (Shish Mahal) claims chef Ali Ahmed Aslam invented it in the 1970s when a said the chicken was too dry, and the chef improvised a sauce from a tin of tomato soup, cream and spices. We trace the dish back centuries earlier, to the Mughal Empire that once ruled most of South Asia and laid the foundation for the slow-cooked, dairy-rich, mughlai style this dish belongs to. Either way, our chicken is what put Curry Up Now on the map. SF 7x7 magazine put the CTM Burrito on the 100 things to eat before you die list. When in doubt, sell this.
Bowls
Same iconic sauces as the burritos, no tortilla, naturally gluten free.
Bowls come with rice, or (W), , and sago papad (a crispy tapioca cracker, like a chip on top). Same sauce and protein options as burritos, plus the same lamb option for an upcharge. Bowls are gluten free by default. The add-on is the easiest upsell here, you can dip naan into a .
Tikka Masala Bowl
$17Our iconic over rice, with or , , sago papad.
Taste: Medium-spicy, slightly sweet, rich and aromatic.
Allergens: GF, D. Proteins: Chicken or Paneer.
Sell: Add a butter naan to dip. Mango lassi on the side.
Makhni Butter Bowl
$17Mildly spiced over rice, with or , , sago papad.
Taste: Buttery, mild-medium, rich.
Allergens: GF, D. Contains tree nuts. Proteins: Chicken or Paneer.
Sell: The crowd pleaser. Add naan to scoop. Always flag the nuts.
Punjabi by Nature Bowl
$17paneer plus over rice, with or , , sago papad.
Taste: Two sauces, layered. Earthy spinach plus comforting tikka.
Allergens: GF, D. No tree nuts. Proteins: Chicken or Paneer.
Sell: For the guest who cannot decide between tikka and saag.
Lamb Rogan Josh Bowl
$17 plus $1 lamb upcharge.Kashmiri braised lamb over rice, with or , , sago papad. No dairy in the sauce.
Taste: Very spicy, slow-cooked, deep.
Allergens: No dairy. Halal lamb. (Daal version contains W.)
Sell: Best dairy-free heavy meal on the menu. Warn on heat.
Hella Vegan Bowl
$17plus masala, chutneys, over rice, , sago papad.
Taste: Layered, tangy, satisfying.
Allergens: V, W (samosa).
Sell: Vegan and filling. Pair with peri peri fries.
add-ons: Riced Cauliflower, Double Protein, , GF tortilla. Confirm the upcharge at the register.
Performance Bowls
Flavor first. Always. The macros just happen to work.
Keto
$18. 28 to 35g fat. 20g carbs.paneer, chicken or paneer, avocado, cauliflower rice. No grain rice, no carbs.
Taste: Creamy saag, smoky kadhai, fresh avocado, crunchy cauliflower rice.
Allergens: GF, D. Proteins: Chicken or Paneer.
Sell: For anyone watching carbs. Quote the macros.
Protein
$18. 57g protein.Lamb , tandoori chicken, , cucumber, avocado over cauliflower rice. Two proteins.
Taste: Lean, fresh, satisfying. Layered protein.
Allergens: GF, D. Halal lamb and chicken.
Sell: For the gym crowd. Pre and post workout.
The 550
$17. 550 calories.Tandoori chicken, rice, , grilled veggies. The light option, named for the calorie count.
Taste: Smoky tandoori chicken, fresh veggies, lean rice.
Allergens: GF, D. Halal chicken.
Sell: Best lunch order under 600 calories. Quote the number.
Kinda Sorta Desi
Indo-Californian originals. Born in India, raised in CA. Not traditional, not trying to be.
Naughty Naan
$16. Lamb +$1.An Indian pizza. Caramelized onions, jalapeño (we hide five thinly sliced pieces under the cheese), mozzarella on a base. Add chicken, paneer, or lamb. We do not call it pizza, but you can.
Taste: Cheesy, smoky, slight heat from the hidden jalapeno, sweet from onion. Crispy at the edges.
Allergens: W, D, E. Contains egg (the naan base contains egg). Vegetarian without protein. Proteins: Chicken, Paneer, Lamb.
Sell: Crowd pleaser, shareable. Add a protein to make it a meal. ALWAYS flag the egg if a guest mentions an egg allergy.
Sexy Fries
$15. Lamb +$1.An Indian inspired poutine. Criss-cut sweet potato or regular fries, mozzarella, , your protein on top. Canada has poutine, America has chili cheese fries, India has .
Taste: Crispy fries, melty cheese, smoky protein. Indulgent.
Allergens: GF, D. Vegan option without cheese. Proteins: PTM (Paneer Tikka Masala), CTM (Chicken Tikka Masala), Hella Vegan, Lamb.
Sell: Tell the founder story (a guest invented it at the San Mateo store). Best shareable.
Tacos
$15. Lamb +$1.Mini , , guac, jalapeno, your protein. Open-style. We do not fold them like a taco, that is tacky.
Taste: Soft chewy mini naan, fresh pico and guac, smoky filling.
Allergens: W, D. Proteins: Chicken, Paneer, Lamb, Aloo Gobi (V).
Sell: Easy entry for first-timers. Comes as three.
Tandoori Fried Chicken Sandwich
$1672 hour marinated tandoori chicken on a brioche bun, tandoori aioli, chutney onions, Mike's hot honey, peri-peri fries on the side.
Taste: Smoky, spicy, sweet from the hot honey, creamy from the aioli. Brioche soft.
Allergens: W, D.
Sell: Hand sells itself once you say 72 hour marinated and Mike's hot honey.
El Jefe
The big boss. Build: chili garlic wrap, guac, chutney onions, and your protein (chicken, paneer, or lamb). Peri-peri fries are served on the side, never inside the wrap. Named for the Spanish phrase, a nod to the Mexican influence threaded through our menu (the , the , the ).
Taste: Big, layered, hot, garlicky. Eats like a meal with crispy fries alongside.
Allergens: W, D. Proteins: Chicken, Paneer, Lamb.
Sell: When a guest is hungry, this is the answer. Tell them the name means the boss in Spanish, it lands every time.
A regular at our San Mateo store used to order a side of fries, a side of sauce, and some cheese. He would pour the cheese and the sauce over the fries, every visit. We watched him do it long enough to put it on the menu. That is how got named. Real story, real .
Peri peri (also piri piri) is the African bird's eye chili. The seasoning blend (chili, garlic, citrus, vinegar, herbs) traveled from East Africa through Portuguese colonial routes and became a global spice. We make our own peri peri seasoning in house. Hot, smoky, tangy, garlicky. We use it on the fries, the , the tandoori sandwich, and the .
Thali
The Indian platter. The way restaurants in India serve a complete meal. Not how India eats at home.
(TAH-lee) means platter. The premise is variety in one meal: a starch, a protein or two, a or for body, pickles or chutney for brightness. Every state, every household has its own version. Ours is the most complete way to taste Curry Up Now in one order, and it is one of the best entry points for first-timers, since they can sample two entrees at once.
A traditional platter of butter , rice, (W) or , fryums, mini , and . Pick any two of these nine entrees: Paneer. Chicken. Kadhai Paneer. Lamb . Chicken . Paneer Tikka Masala. Butter Chicken. Butter Paneer. Aloo Gobi. GF version: swap the butter naan for a GF tortilla.