Curry Up Now provides Indian food truck and live-station catering across the Bay Area for corporate events, tech campus events, weddings, private parties, and festivals. The menu covers halal, vegan, vegetarian, and gluten-free diets from one kitchen. The brand started as a food truck in Burlingame in 2009, making it one of the most experienced Indian food truck operators in the region. Book through the catering page at curryupnow.com.
There's a specific energy that comes from a live food station at an event. People gather around it, they watch their food being made, and the line itself becomes part of the experience. A food truck brings that energy in a self-contained format: equipment, staff, and menu in one unit that sets up on your site and makes everything to order.
For Indian food, the food truck format works especially well. The cuisine is built around bold, immediate flavors, hand-wrapped burritos, fresh-built bowls, and individually portioned items that are made fast and taste like they took much longer. Curry Up Now has been doing this in the Bay Area since the brand started as a single food truck on the corner of Howard and Primrose in Burlingame in April 2009. That origin shapes how the catering operation works today.
The Bay Area's food truck scene developed in a particular environment. Dense tech campuses without enough on-site dining, startup offices without cafeterias, outdoor festivals and street fairs that reward mobility, and a multicultural workforce that eats across a wide range of cuisines. Indian food trucks fit that environment well for several reasons.
The cuisine is fast when it's built correctly. A tikka masala burrito takes roughly the same time to put together as any other burrito, which means a live station can serve a large group in the time available for a corporate lunch or festival slot.
The dietary range is unusually wide. Most food trucks specialize in one kind of food for one kind of eater. Indian food, especially Indo-Californian food built around halal, vegan, and gluten-free options from the same base menu, serves a mixed crowd without requiring multiple trucks or separate ordering stations.
The Bay Area has a large South Asian community that makes Indian food a familiar and welcome choice for corporate events, weddings, and community celebrations. For events where Indian food is meaningful to guests, a proper Indian food truck isn't an exotic choice, it's the right one.
A live-station event from Curry Up Now brings the full Indo-Californian menu to your venue. Guests order at the counter, the food is assembled fresh, and the format mirrors what you'd experience at any of the brand's Bay Area restaurants, except it comes to you.
The live station menu draws from the same core menu available at the San Mateo, Palo Alto, San Jose, and Oakland locations. A typical event setup includes:
Proteins (all halal):
Bases:
Sides and toppings:
Guests can build burritos, bowls, or a combination. Gluten-free guests use the rice bowl format. Vegan guests have a complete build without making substitutions. Halal eaters get every protein option on the menu.
The truck or live station arrives at your event venue, sets up in a designated area, and runs the service window for the duration of the event or meal slot. Setup time varies by venue and event size, so confirming load-in logistics with the catering team when booking matters.
A few things that make live station events run smoothly:
Indian food truck catering is particularly strong in a few event categories.
Tech campuses across Palo Alto, Mountain View, San Jose, and San Francisco have been booking Indian food trucks for over a decade, and for good reason. The turnover is fast, the dietary range covers the full workforce, and the format doesn't require a sit-down dining setup. For a product launch, company anniversary, or all-hands, a live Indian food station is a memorable alternative to a standard buffet.
Indian weddings often include multiple events, the sangeet, mehndi, cocktail hour, and reception, each with its own catering setup. A food truck or live station at the sangeet or cocktail hour creates an interactive food experience that fits the celebratory mood. Halal-by-default across all proteins removes a common logistical headache for mixed South Asian and interfaith guest lists.
Birthday parties, anniversary dinners, neighborhood block parties, school fundraisers, and community festivals all work well with a food truck format. The food is approachable for first-time Indian food eaters because the format is familiar (it's a burrito or a bowl), and the flavors convert people who didn't think they liked Indian food.
Bay Area universities and college campuses, including Stanford and schools in the San Jose corridor, host food truck events regularly. The quick service, campus-accessible parking formats, and dietary coverage make Indian food trucks a consistent hit with student crowds.
This isn't a restaurant adding a food truck as a side product. The food truck is where the brand began. Akash and Rana Kapoor started with one truck in Burlingame in 2009 before opening the first brick-and-mortar in San Mateo two years later. That origin gives the catering operation a specific kind of authority that most restaurant-to-food-truck operations don't have: the truck format came first, and every operational decision made since then reflects that.
The Indo-Californian cuisine model, Indian flavors in California fast-casual formats, is designed for portability and speed. It didn't get adapted for a food truck. It was built for one.
One of the most practical advantages of a Curry Up Now food truck at a Bay Area event is that the dietary range consolidates into a single service line. For events where the guest list has strict dietary requirements spread across halal, vegan, vegetarian, and gluten-free, running separate stations or ordering from multiple vendors is expensive and logistically complex.
The allergen and dietary guide maps out the full picture by ingredient and preparation method. For event planners confirming dietary coverage for a specific guest list, it's the most precise reference available.
The starting point for quotes, menu customization, and date availability is the Indian catering page. When you submit an inquiry, include the event type, expected headcount, venue address, and your date. The catering team will confirm availability, service format options, and logistics from there.
For locations and Bay Area coverage, the store locator shows the full list of active kitchens. Live-station events draw from the nearest location to your venue.
Yes. Curry Up Now started as a food truck in Burlingame in 2009 and provides live-station and food truck catering across the Bay Area for corporate events, weddings, private parties, university events, and festivals.
The live station menu includes halal proteins (chicken tikka masala, butter chicken, kadhai chicken), vegetarian options (paneer tikka masala, saag paneer), a vegan build (Hella Vegan), rice bases, chana masala, daal, aloo gobi, chutneys, and the option to build burritos or bowls.
Yes. Every meat protein served at a Curry Up Now food truck or live station is halal-certified by default. No separate halal station or special order is needed.
A food truck needs clear vehicle access, a flat setup area for the unit, and enough space for a service line. Specific dimensions depend on the setup format. Confirm with the catering team when booking.
For events on public land, in parks, or as part of a permitted event in certain cities, a vendor permit may be required. For private property events, permits are generally not required. Confirm with your venue and the catering team during the booking process.
For corporate events and private parties, booking a few weeks ahead is usually sufficient. For weddings and large-scale events, booking several months in advance gives you the best availability and setup options.
The brand started as a food truck in Burlingame in 2009, which gives it more than fifteen years of Bay Area food truck operations. The menu was designed for the truck format from the beginning, halal-by-default, with permanent vegan options and built-in gluten-free bowl conversions, rather than being adapted from a restaurant menu.
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