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Blog There's a reason vegetarians tend to eat well at Indian restaurants. It's not an accident of accommodation. India has one of the oldest and most developed vegetarian culinary traditions in the world, shaped by centuries of Hindu and Jain dietary practice across multiple regions. Entire cooking systems, the Gujarati thali, Rajasthani kachori, South Indian idli and sambhar, Punjabi chole bhature, were built without meat as a baseline, not as an afterthought.
Curry Up Now at 2717 Cross Timbers Rd in Flower Mound carries that tradition into a fast-casual format that makes it accessible for daily dining rather than just special occasions. Since opening on June 7, 2025, co-owned by Kiki Khajuria and Samy Kilaru, the restaurant has earned a 4.4-star Google rating and landed at number three on Yelp's Best Vegetarian Friendly list for Flower Mound, across all cuisines in the area. The vegetarian coverage here isn't a few modified dishes. It's structural.
Jainism, one of the world's oldest religions originating in the 6th century BCE in present-day Bihar, India, developed some of the world's strictest vegetarian principles. Strict Jain practice avoids not just meat but root vegetables, because harvesting roots kills the plant. The dietary discipline required to cook satisfying, complete meals under those constraints produced genuinely sophisticated vegetarian cooking over centuries.
Hinduism's relationship with vegetarianism varies significantly by region, community, and individual practice. But the combined effect of both traditions across the subcontinent is a food culture with more depth in vegetarian cooking than almost any other cuisine on earth. Paneer, fresh chickpea preparations, lentil-based dals, dry vegetable dishes like aloo gobi, layered chaat: these developed as complete dishes, not as substitutions.
That history matters when you eat at Curry Up Now Flower Mound. The paneer in the Tikka Masala Burrito isn't chicken with a swap. The chole in the chole bhature isn't a meat curry with chickpeas dropped in. These are dishes from their own traditions.
Before going through the menu, it's worth understanding what paneer actually is, because it's central to the vegetarian experience at Curry Up Now and misunderstood by most first-time diners.
Paneer is a fresh acid-set cheese. Hot full-fat milk is curdled with an acid, traditionally lemon juice or white vinegar, and the curds are pressed into firm blocks. No aging, no rennet, no salt added during the process. On its own it's mild, slightly milky, firm enough to hold its shape when cooked. That mildness is the point. Paneer absorbs marinades and sauces exceptionally well.
In tikka masala preparation, paneer is marinated in yogurt and spices, then cooked in the tikka masala sauce of tomatoes, cream, Kashmiri chilies, garam masala, and coriander. In saag paneer, it goes into a puréed spinach base spiced with ginger, garlic, and cumin. In paneer makhni, it sits in the same butter-tomato sauce as murgh makhni, the butter chicken that murgh makhni is derived from.
At Curry Up Now, paneer is a full protein option across every burrito, every bowl, and the thali section. The Tikka Masala Burrito with paneer, the Makhni Butter Burrito with paneer, Tikka Masala Bowl with paneer: each is a complete dish with its own character.
Chole bhature is a Punjabi staple. The chole is chana masala, spiced chickpeas cooked with cumin, coriander, garam masala, dried mango powder for sourness, ginger, and garlic. The bhature is a leavened deep-fried bread made from refined flour, puffed and airy when it comes out of the oil. The two together have been sold from street stalls and dhabas across Punjab and Delhi for at least a century, particularly as a breakfast and lunch dish.
At Curry Up Now Flower Mound, chole bhature comes with pickled vegetables. It's listed as a Flower Mound menu highlight. For vegetarians who know the dish, it signals that the kitchen understands the tradition rather than just serving it.
Pani puri works differently from everything else on this list. Hollow crispy puri shells arrive at the table. You fill each one yourself with spiced water (pani), tamarind chutney, and a chickpea or potato filling, then eat it in one bite before the shell softens. The whole eating experience takes about three seconds per puri.
The dish goes by different names across India. In Mumbai it's pani puri. In Kolkata it's puchka. In Delhi and Uttar Pradesh it's golgappa. The spiced water recipe varies: tamarind-forward in Mumbai, stronger on green chili and black salt in Delhi, mustard-based in Kolkata. The Flower Mound version offers the interactive tableside experience that makes it the dish most likely to convert someone to a regular customer.
Kachori chaat comes from Rajasthani street food tradition. The kachori is a deep-fried puffed pastry filled with spiced urad dal or peas, drier and crunchier than a samosa. At Curry Up Now it arrives with tamarind chutney, mint chutney, yogurt, sev, and cilantro layered on top. The dish belongs to the chaat tradition, the Indian street food category built around layering crispy, spiced, sour, sweet, and cool elements in one plate.
Vegetarian by default. Vegan with the yogurt removed.
Pav bhaji started as a fast street food for textile mill workers outside Victoria Terminus in Mumbai in the 1850s. The bhaji is a spiced mixed vegetable mash of potato, cauliflower, peas, and tomatoes cooked on a flat iron griddle with pav bhaji masala and finished with butter. The pav is a soft bread roll. Together they're filling, fast, and deeply spiced without being complicated.
It's one of the warmer comfort dishes on the menu and vegetarian throughout.
Chana masala base, pico, tamarind chutney, mint chutney, yogurt, cilantro, and mini crispy samosa shells placed on top. Inside-out version of the traditional samosa. The dish is vegetarian. Vegan with yogurt removed. Frequently described as the go-to recommendation for first-time visitors, and the dish multiple Yelp reviewers mention by name when describing why they come back.
Naughty Naan, Curry Up Now's naan flatbread turned into Indian pizza, takes paneer or pav bhaji as the topping option alongside the tandoori protein. The pav bhaji is fully vegetarian. The paneer build is lacto-vegetarian. It's one of the dishes that works best for sharing and tends to be the item that wins over skeptics who come in uncertain.
There's an important distinction between a restaurant with vegetarian options and a restaurant with structural vegetarian coverage. The first means some dishes can be ordered without meat. The second means the menu was built with vegetarian diners as a primary audience rather than an accommodation.
Curry Up Now is closer to the second. Paneer is a full protein in every menu category. Chole bhature, pani puri, kachori chaat, pav bhaji, and bhel puri are permanent menu items, not rotating buffet dishes. The Peace.Love.Vegan Thali and Hella Vegan Burrito have their own dedicated positions on the menu. The vegetarian coverage does not depend on which tray happens to be at the buffet on a given day.
For context on the full Indian street food menu at Flower Mound across all dietary categories, and for a comparison of how Curry Up Now fits into the broader Flower Mound Indian dining scene, the best Indian restaurant guide for Flower Mound covers the full picture.
Vegan diners have their own dedicated options including the Hella Vegan Burrito, Hella Vegan Bowl, and Peace.Love.Vegan Thali. The vegan Indian food guide for Flower Mound covers those options specifically.
Vegetarian coverage extends naturally to catering. For office lunches, family celebrations, and corporate events, the individually labeled box format means vegetarian orders are labeled separately and do not require a secondary catering arrangement. The Indian catering program for Flower Mound covers how vegetarian, vegan, halal, and gluten-free guests are all handled from one order.
Address: 2717 Cross Timbers Rd, Suite 400, Flower Mound, TX 75028. Near Lakeside DFW. Free parking on-site. Phone: (214) 222-5596 Hours: Open daily 11am to 9:30pm Weekend brunch available. Mortar and Pestle bar program operates at this location.
All 12 Curry Up Now locations are on the store locator.
Curry Up Now is not exclusively vegetarian but has comprehensive structural vegetarian coverage. Paneer builds on every burrito, bowl, and thali. Chole bhature, pani puri, kachori chaat, pav bhaji, and bhel puri are permanent menu items. It ranks third on Yelp's Best Vegetarian Friendly list for Flower Mound across all cuisines.
Paneer tikka masala burrito, paneer makhni burrito, paneer bowls, chole bhature, pani puri, kachori chaat, pav bhaji, deconstructed samosa, naughty naan with paneer or pav bhaji topping, bhel puri, and vegetarian thali builds.
Paneer is a fresh acid-set cheese made by curdling hot milk and pressing the curds into firm blocks. It's the primary lacto-vegetarian protein in North Indian cooking. It absorbs marinades and sauces well, holds its shape when cooked, and has been central to North Indian vegetarian cuisine for centuries.
Chole bhature is a Punjabi dish of spiced chickpea curry (chole) with deep-fried puffed leavened bread (bhature). It has been a street food staple in Punjab and Delhi for at least a century. Curry Up Now Flower Mound serves it with pickled vegetables.
Indian cuisine has one of the world's most developed vegetarian culinary traditions, shaped by centuries of Hindu and Jain dietary practice across the subcontinent. Jainism, originating in the 6th century BCE, developed strict vegetarian principles that produced sophisticated cooking under significant dietary constraints. The result is a food culture where vegetarian dishes are primary, not substitutions.
Yes. Hella Vegan Burrito, Hella Vegan Bowl, and Peace.Love.Vegan Thali are standard menu items. Several other dishes are vegan with simple modifications like removing yogurt from chaat dishes.
Yes. Curry Up Now Flower Mound handles vegetarian catering for office lunches, private events, and corporate gatherings. Individual labeled packaging covers halal, vegetarian, vegan, and gluten-free guests from one order.
Open daily 11am to 9:30pm. 2717 Cross Timbers Rd, Suite 400, Flower Mound, TX 75028. Phone (214) 222-5596.