Curry Up Now
Indian restaurant · Crescent Village ·
Indian fusion street food with creative cocktails and bar snacks
Indian fusion street food with creative cocktails and bar snacks
"The lauded California South Asian chain restaurant made its way into Austin, bringing its strong array of Indian snacks like pani puri and chaats, naan pizzas, burritos, and more. Takeout and delivery orders can be placed online; there are indoor dine-in services." - Erin Russell
"Doing pickup or delivery at all locations, including San Mateo, Palo Alto, and San Jose." - Becky Duffett
"One of the real OGs of the Bay Area’s gourmet food truck scene, Curry Up Now has been nothing short of a success story since its 2009 debut as a single, scrappy truck serving both traditional Indian street foods and wild mash-ups — tikka masala burritos, deconstructed samosas, Indian-inflected poutine, and such. The company now runs trucks and fast-casual restaurants across the Bay Area and nationwide, notably in Atlanta, New Jersey, and Southern California. It also earns a splashy television feature in Season 2, Episode 2 of Ugly Delicious (released March 6), where the episode’s Indian-food focus brings talking heads to a Curry Up Now in San Jose to chow down on a samosa-stuffed burrito and sev puri topped with guacamole. The segment frames the restaurant’s mash-up approach within a broader conversation about who gets to remix Indian food and what it means when places like this introduce Indian flavors to a broader, non‑Indian audience." - Luke Tsai
"Started in the Bay Area in 2009 and inspired by mobile Korean‑Mexican taco trends, this fast‑casual chain was built for high volume and portability, offering Indian‑flavored burritos and other handhelds with fillings such as Kashmiri lamb stew, saag paneer, and samosa fillings; its menu also includes a quesadilla that sandwiches mozzarella and Indian‑style meat or paneer inside a potato‑stuffed paratha, a modern commercial riff on the idea of Indian‑Mexican hybrids that emerged from a different cultural moment than mid‑20th‑century Punjabi‑Mexican home cooking." - Sonia Chopra
"As Akash Kapoor told me, his expanding quick-service Indian restaurant uses Instawork heavily: he first used its listing feature (which he likens to Craigslist) to arrange interviews, and has tested Instawork Gigs as a Taskrabbit-like tool for the service industry; it’s particularly useful for fill-ins, call-outs, and large buyouts or reservations, and when temporary workers keep coming back and performing well he continues to schedule them and has sometimes hired them permanently." - Caleb Pershan