Brunch in Flower Mound got more interesting in June 2025.
Curry Up Now at 2717 Cross Timbers Rd opened with a dedicated weekend brunch program, a full Mortar and Pestle cocktail bar, and a Flower Mound-exclusive dish with an Indo-Texan barbecue influence that you won't find at any other Curry Up Now location. It's a specific combination that the restaurant's previous options in this suburb simply didn't offer.
The brand behind it isn't new. Akash and Rana Kapoor founded Curry Up Now in April 2009 on a food truck in Burlingame, California, growing it into a 20-location national concept under Corporate Executive Chef Bikram Das. The Flower Mound location is run by Kiki Khajuria and Samy Kilaru, a woman-led franchise team who first encountered the brand as customers in California. "The flavors were nostalgic, the vibe was modern, and it felt perfect for Texas," Khajuria said when explaining why they brought it to Flower Mound. Weekend brunch is one of the things they built into the location from day one.
Most brunch discussions in Flower Mound orbit the same format: eggs, mimosas, French toast. The Curry Up Now version doesn't compete in that space. It draws from a different tradition entirely.
Indian cuisine has its own brunch culture that most American diners haven't encountered. Chole bhature, the Punjabi dish of spiced chickpea curry with deep-fried puffed bread, has been eaten for breakfast and brunch across North India for decades. Street vendors in Delhi and Punjab serve it from the early morning through early afternoon. Pani Puri, the hollow crispy shells filled tableside with spiced water and chutneys, is a participatory street food that works exactly the way good brunch food should: interactive, social, and impossible to eat quietly.
That's what Curry Up Now brings to a Flower Mound weekend morning. Real Indian brunch food, not just Indian food served earlier in the day.
Pani Puri First
Order Pani Puri the moment you sit down. Hollow crispy shells arrive at the table. You fill each one yourself with spiced water, tamarind chutney, and chickpea filling, eat it in a single bite before the shell softens. Three seconds per puri. The entire table gets involved.
The dish traces back to street food traditions in Uttar Pradesh and West Bengal, with regional variations across India: pani puri in Mumbai, puchka in Kolkata, golgappa in Delhi. Each version has its own spiced water recipe. The Flower Mound version brings that interactive energy to a weekend table in a way that no other brunch restaurant in north DFW offers. It's the dish to order when you want the meal to feel different from the start.
Chole Bhature: The Brunch Anchor
Chole is chana masala, the spiced chickpea preparation that's been central to Punjabi cooking for generations. Bhature is deep-fried puffed leavened bread, light and airy inside, slightly crispy on the surface. Together they've been a staple brunch food across Punjab and Delhi street culture for decades.
At Curry Up Now Flower Mound, chole bhature is specifically noted as a Flower Mound menu highlight. Served with pickled vegetables on the side. For anyone who has eaten chole bhature at a Mumbai or Delhi dhaba, this is the recognizable comfort of it. For first-timers, it's the kind of dish that needs no explanation once it arrives at the table.
Kachori Chaat: The Lighter Start
Kachori Chaat is Rajasthani street food: deep-fried pastry filled with spiced lentils, topped with tamarind chutney, mint chutney, yogurt, sev, and cilantro. The chaat tradition it belongs to, Indian street food built on layering sour, sweet, spicy, and crunchy in one plate, has been morning and midday eating culture in North India for centuries.
For brunch, it's the option that works well before heavier mains. Vegetarian by default. Vegan with the yogurt removed. The dish that looks like a lot on arrival and disappears faster than expected.
Naughty Naan: For the Table
Naughty Naan is a shared plate by design. Naan flatbread with caramelized onions, jalapeño, mozzarella, cotija, and your choice of tandoori protein or pav bhaji. It works exactly the way a good flatbread works at a Mediterranean or Italian brunch table: something everyone reaches for while the conversation keeps going. Order it for the group alongside individual mains.
Tikka Masala Burrito or Bowl: The Brunch Main
Every brunch table will have someone who wants something substantial. The Tikka Masala Burrito is Curry Up Now's founding dish from 2009: halal chicken, lamb, or paneer in tikka masala sauce, turmeric rice, HI-Slaw made with coconut milk, mango, apple, and cabbage, foil-wrapped.
Tikka masala itself has a documented story: most food historians trace it to Ali Ahmed Aslam at Shish Mahal restaurant in Glasgow in the 1970s, when a patient complained that his tandoori chicken was too dry. The kitchen improvised a tomato-cream sauce that became one of the most ordered Indian preparations in the English-speaking world. Inside a burrito with turmeric rice, it remains the anchor that Akash Kapoor's entire brand was built on.
The Bowl version swaps the flour tortilla for turmeric rice or cauliflower rice. Standard menu item, not a modification. The gluten-free option for brunch without any workaround.
The Indo-Texan Exclusive Item
This one you have to ask about when you arrive. Curry Up Now Flower Mound has a location-exclusive dish created with an Indo-Texan barbecue influence, built specifically for this market. It's not on the national Curry Up Now menu. It was designed for Flower Mound. The fact that co-owners Kiki Khajuria and Samy Kilaru built a Texas-specific dish into their opening lineup says something about how seriously they treat the local market.
Brunch without something to drink alongside it is just a late morning meal. The Mortar and Pestle bar program running at the Flower Mound location is what makes the weekend experience feel like an actual brunch rather than lunch with early timing.
The cocktail program is specifically designed to pair with the food, not just offered alongside it. Customer reviews at Flower Mound have called it out as a genuine highlight, and it's worth engaging with on a weekend visit rather than saving for a dinner reservation. A Mango Lassi is excellent on its own. Add a well-made cocktail from the Mortar and Pestle program and the weekend meal becomes something different entirely.
Both restaurants offer weekend brunch. The experiences are quite different.
Manchale at Parker Square is a sit-down full-service Indian restaurant with a wine list, happy hour, and live events on Friday and Saturday evenings. It's the right choice when you want a quieter, more formal weekend meal with classically prepared Indian dishes and proper table service.
Curry Up Now's brunch runs faster, louder, and more socially. Counter service means 10 to 15 minutes from order to food. The menu is Indo-Californian street food rather than traditional North Indian preparations. The Mortar and Pestle bar is built specifically for the cocktail-and-food pairing experience. The atmosphere in the Flower Mound Town Center space near Lakeside DFW runs high-energy by design.
For a group brunch where people want to try something different, Curry Up Now fills a category Flower Mound didn't have before June 2025.
The best Indian restaurant guide for Flower Mound covers the full dine-in picture including weeknight and dinner formats alongside the weekend brunch program.
Every chicken and lamb protein at Curry Up Now is halal-certified by default from the supply chain in place since 2009. No separate halal menu, no special request. The certification applies to every item on the standard menu.
For vegan brunch guests: Pani Puri is plant-based. Kachori Chaat removes the yogurt for a fully vegan version. Hella Vegan Burrito and Hella Vegan Bowl are standard menu items. The vegan Indian food guide for Flower Mound covers the full vegan options in detail.
For the full Indian street food at Flower Mound picture across the menu, that guide covers every dish category and what each one represents.
Address: 2717 Cross Timbers Rd, Suite 400, Flower Mound, TX 75028 Near Lakeside DFW. Free parking in the shared retail lot. Phone: (214) 222-5596 Weekend brunch: Open from 11am. Mortar and Pestle bar running. Full hours: Open daily, 11am to 9:30pm.
For the catering program including brunch catering for private events and celebrations, the Indian catering guide for Flower Mound and the birthday and celebration catering guide cover group brunch formats.
All 12 Curry Up Now locations are on the store locator.
Yes. The Flower Mound location at 2717 Cross Timbers Rd features a dedicated weekend brunch program confirmed at opening. The Mortar and Pestle bar operates during brunch. Open from 11am on weekends.
Pani Puri as the interactive table starter. Chole Bhature as the classic Indian brunch anchor. Kachori Chaat for something lighter. Naughty Naan for the shared plate. Tikka Masala Burrito or Bowl as the individual main.
Chole is spiced chickpea curry, a Punjabi preparation using cumin, coriander, garam masala, ginger, garlic, and dried mango powder. Bhature is deep-fried puffed leavened bread. Together they form one of North India's most beloved brunch dishes, sold from street stalls in Delhi and Punjab from morning through early afternoon for decades.
Pani puri is Indian street food: hollow crispy shells filled tableside with spiced water, tamarind chutney, and chickpea filling, eaten whole in one bite. Known as puchka in Kolkata and golgappa in Delhi. The interactive tableside format is part of the experience.
Yes. Every chicken and lamb protein is halal-certified by default from the supply chain Akash and Rana Kapoor built in 2009. No separate halal menu or request needed.
Yes. Pani Puri is plant-based. Kachori Chaat without yogurt is vegan. Hella Vegan Burrito and Hella Vegan Bowl are standard menu items designed as standalone vegan dishes.
An Indo-Texan barbecue-influenced dish created specifically for the Flower Mound location. Not available at other Curry Up Now locations. Ask the team at 2717 Cross Timbers Rd when you visit.
Yes. The Mortar and Pestle bar program operates at the Flower Mound location. The cocktail menu is designed to pair with the food, not just served alongside it.
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