Curry Up Now takes traditional Indian flavors and presents them in a friendly, recognizable format, like, their fan-favorites, which include Tikka Masala Burrito, Deconstructed Samosa, Sexy Fries and Naughty Naan, along with traditional Indian Street Foods like Pani Puri, Marwari Kachori Chaat, Papdi Chaat and the founder’s favorite, Pav Bhaji & Vada Pav. Not only does the menu feature innovative dishes, but they pride themselves on offering all natural, never frozen, gluten-free curries, chutneys and sauces; cage-free eggs; local and organic produce and dairy products; and protein options that are Halal, naturally raised, antibiotic and hormone-free. Curry Up Now limits their disposal waste by using real plates and silverware versus plastic that ends up in landfills.
ABOUT CURRY UP NOW: Established in 2009, Curry Up Now was conceived by Akash Kapoor and his wife Rana and ably supported by co-founder, Amir Hosseini. There are currently Curry Up Now locations in Palo Alto, San Mateo, San Francisco, Oakland, San Jose, and four food trucks rolling under the same name. In addition, attached to the San Jose and San Mateo locations is Mortar & Pestle, a craft cocktail bar featuring an eclectic menu of signature, Indian-inspired cocktails.
The concept has been named as one of Zagat’s ‘5 Hottest Fast-Casual Chains,’ ‘SF’s Best Indian Restaurants’ by EATER SF, and ‘100 Things To Eat Before You Die’ by 7×7.