Naan News
Cali-based Curry Up Now brings fresh fast Indian food to Flower Mound
Curry Up Now
A fast-casual Indian concept is expanding in Dallas with a debut in Flower Mound: Called Curry Up Now, it will open a new location in the former Noodle Swing Thai Cafe space at 2717 Cross Timbers Rd., #400 in Flower Mound Town Center.
According to a release, it's set to open in May.
Curry Up Now was started as a food truck by husband-and-wife Akash and Rana Kapoor in San Francisco, California in 2009. They've since expanded to locations in Georgia and North Carolina. This is the third Texas location, joining locations in The Colony and Austin.
They have fun with the menu, giving playful spins to Indian classics such as tikka masala burritos and an Indian pizza called naughty naan topped with caramelized onions, jalapeno, mozarella, cotija, tandoori chicken and paneer. Other items include a deconstructed samosa in a bowl, tandoori fried chicken sandwich, and Indian street snacks.
Traditional Indian dishes include thali platters and lamb keema, which is ground lamb with peas and potatoes.
This location will also feature a weekend brunch and a Flower Mound-exclusive item with an Indo-Texan barbecue flair.
Bringing the concept to Flower Mound is woman-led franchise team Samy Kilaru and Kiki Khajuria. Flower Mound marks their first Curry Up Now location.
“We’ve loved this brand for a long time and have been waiting for the right opportunity to bring it to our community,” says Kilaru in a statement. “The food speaks for itself — it’s bold, unexpected and fun — but what really drew us in was the energy. Curry Up Now creates an experience that feels celebratory from the moment you walk in.”
The menu also features halal, keto, paleo, vegan, vegetarian options, using locally sourced ingredients whenever possible.
“Our focus is on creating a space where guests can explore our unique cuisine, whether for the first time or the hundredth,” says Khajuria in a statement. “We’re looking forward to growing with the brand and immersing ourselves in this community while sharing the food we — and so many other North Texas residents — grew up loving.”
