Blogs

The tikka masala burrito and tikka masala bowl use the same slow-simmered masala, the same turmeric rice, the same chutneys. The difference is format, portability, and whether gluten matters to you. This guide breaks down both builds so you order with confidence every time.

The kathi roll started in Kolkata in the 1930s as a portable street food wrap: egg-washed paratha rolled around a skewer-cooked kebab with raw onions and green chutney. It's considered India's original street food wrap, and it's now part of the Indo-Californian fast-casual menu at Curry Up Now. This guide covers the history, the construction, and how the California version compares to the Kolkata original.

Naughty Naan is not a type of bread. It's Curry Up Now's original dish: tandoor-baked naan flatbread used as a pizza base, topped with caramelized onions, mozzarella, jalapeño, and a choice of Indian protein. This guide explains where the dish came from, how it's built, how it differs from regular naan, and where to try it.

Coppell sits right at the edge of one of DFW's most exciting Indian dining options. Curry Up Now in Flower Mound brings halal-by-default Indo-Californian cuisine, a full cocktail bar, weekend brunch, and delivery to the Coppell area. Here's what's on the menu, how to order, and what makes this the standout Indian food pick near Coppell.

Indian food is one of the most vegan-friendly cuisines in the world, but knowing what to order makes a real difference. This guide covers what is genuinely vegan at Curry Up Now in San Mateo and Palo Alto, the traps to watch for on any Indian menu, and how the fast-casual vegan build format compares to pure-vegetarian South Indian restaurants on the Peninsula.

Curry Up Now started as a food truck in Burlingame in 2009 before becoming one of the Bay Area's most recognized Indian food brands. That food truck DNA shows up in the live-station catering format: made-to-order Indian street food brought directly to your event, campus, or venue. Here's how it works, who it's best for, and how to book it.

Feeding a tech office on the Peninsula means covering halal, vegan, gluten-free, and vegetarian diets from one order. This guide covers the formats that work, what to order for a mixed dietary group, and how Curry Up Now handles Indian catering for Palo Alto offices, all-hands, and corporate events across the mid-Peninsula.

In April 2009, Akash and Rana Kapoor parked a food truck in Burlingame, California and put tikka masala inside a burrito. That one decision created a dish nobody had made before, launched a new genre of food called Indo-Californian cuisine, and started a brand now serving across five states. This is the full story.

Indian food is one of the more naturally gluten-free-friendly cuisines out there, but knowing what to order and what to skip makes a real difference. This guide covers the gluten traps to watch for, what's safe at Curry Up Now's San Mateo and Palo Alto locations, and how to eat GF Indian food on the Peninsula with confidence.