Blogs

A region-by-region guide to India's most eaten dishes, covering North India (butter chicken, tandoori), Mumbai (pav bhaji, vada pav), Delhi's chaat belt, Kolkata (kathi roll), South India (dosa, idli) and Hyderabad (biryani), then ties each region back to what Curry Up Now serves.

A complete guide to indian snack food, covering what actually counts as a snack, the classic dishes (samosa, pakora, chaat, vada pav, kachori), and where to order them at Curry Up Now.

A practical guide to spotting a real Indian street food restaurant, what separates it from a generic Indian restaurant, and where to find one, including a side-by-side comparison.

A region-by-region guide to street food india, covering the classic dishes from Mumbai, Kolkata, Delhi, Rajasthan, and South India, and where to order them at Curry Up Now.

Explains chaat as a tangy, sweet, spicy, and crunchy Indian street-food category, covering its origins, five classic types, and Curry Up Now’s California Chaat menu, including Deconstructed Samosa, Samosa Chaat, and Sexy Fries. Also includes a customer review and FAQs.

Explore Indian food appetizers by category from fried starters and tandoori favorites to chaat-style small plates. Discover popular Curry Up Now options like Deconstructed Samosa, Chutney Crunch Chicken Nuggets, Sexy Fries, Vada Pav, and Samosa Chaat, plus tips for parties, catering, and common ordering mistakes. Halal by default with vegan options available.

The blog explains the difference between Indian fast food and fast casual dining, highlighting Curry Up Now’s approach to fresh, regional, and customizable Indian dishes. It also covers popular menu items, dietary options, the brand’s 2009 origin story, locations, and catering.

This post explains how to find authentic Indian street food nearby, covering signature regional dishes, fresh ingredients, and halal, vegan, and gluten-free options. It highlights Curry Up Now’s 2009 food-truck roots and Indo-Californian dishes like tikka masala burritos, samosas, and kathi rolls. It also shares ordering tips, locations, one customer review, and 10 FAQs.

Veg Indian street food isn't a diet-driven substitute menu, it's a category with its own history. Dishes like the samosa, vada pav, pav bhaji, bhel puri, and pani puri were built around potatoes, chickpeas, lentils, and rice from the start, long before "vegetarian" needed a label. This post breaks down what defines veg Indian street food, the classic dishes behind it, and where they show up on the Curry Up Now menu, including the deconstructed samosa, Schezwan vada pav, and the pav bhaji Naughty Naan. It also clears up a common mix-up (vegetarian doesn't always mean vegan), flags a few ordering mistakes to avoid, and points readers to the nearest of Curry Up Now's halal-certified, vegan-friendly locations across California, Texas, Georgia, North Carolina, Tennessee, and Alabama. Two real customer reviews back up the dish recommendations.