Curry Up Now Franchise

Akash and Rana Kapoor founded Curry Up Now in 2009. The official brand history traces the idea to an article about Roy Choi’s Kogi BBQ truck, shared with Akash by a friend. Kitchen experiments followed, adapting familiar Indian dishes into burritos, wraps and other informal street-food formats.

The couple tested their menu at their daughter’s birthday party using a rented food truck, then purchased their own. Curry Up Now began serving publicly on September 26, 2009, at Howard and Primrose in Burlingame, California. That food-truck origin is central to its Indian-flavors-meet-California identity.

The business subsequently expanded into restaurants and catering, with corporate and franchise partnerships. Its menu retains the playful approach developed during those early experiments, rather than following a traditional full-service Indian restaurant format.

The franchise program presented by Fransmart, Curry Up Now’s development partner, includes training systems and pre-opening and grand-opening assistance. Launch resources cover site selection, construction, vendor and equipment selection, and the point-of-sale system.

Continuing support covers operations, recipe and menu development, marketing and brand building. The program also describes commissary-prepared sauces and chutneys distributed to restaurants, connecting menu consistency with the supply system. These resources support an operator’s work preparing the location, organizing the team and delivering the brand’s food and service.

Curry Up Now offers an identifiable food concept for a buyer who wants something different from a conventional sandwich, pizza or burger restaurant. Its street-food presentation creates a straightforward starting point for introducing Indian flavors to new guests.

The combination of on-premise meals and off-premise service gives an operator several customer occasions to develop. The published program also allows a Mortar & Pestle bar where available. This opportunity may fit an experienced restaurant leader who values a distinctive menu and is ready to focus on staff development, guest experience and local marketing.

Explore the operating model in our Curry Up Now restaurant and support guide.