Curry Up Now to Open 6th Restaurant on Friday

    Industry News | June 21, 2017

    Curry Up Now, the popular Bay Area family of restaurants, food trucks and Mortar & Pestle Bar, which recently acquired Tava Kitchen, will be opening their sixth brick-and-mortar location in Alameda, California, on June 23. The fast-casual Indian street food concept will be celebrating the grand opening of their newest location with a ribbon cutting ceremony before opening their doors to the public. The first 100 guests in line at 11:30 a.m. will enjoy their choice of a free burrito or free bowl. 

    “We have worked tirelessly to breathe new life into the Alameda location, formerly occupied by Tava Kitchen,” says CEO of Curry Up Now, Akash Kapoor.  “We are looking forward to becoming a part of the Alameda community and continuing to grow the brand in the Bay area and beyond.” 

    The new 1800 square foot Alameda location, which features patio dining, will showcase Curry Up Now's signature industrial Bollywood pop chic interior design with a giant mural; upcycled furniture and lighting fixtures; and for the first time, a completely open food kitchen where guests can see the food being made live in front of them as they order. In addition to serving guests, Curry Up Now will be using the Alameda location as its innovation lab to test and launch new items as well as a national training restaurant. 

    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.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.