Experienced Culinologist Abhijit Kamath Joins Growing Indian Street Food Chain to Improve Flavor Profiles and Longevity of Current Menu Items
San Francisco, California (RestaurantNews.com) Curry Up Now, India’s largest and fastest growing fast food concept, today announced the hiring of Abhijit Kamath as the new Director of Culinary & Flavor. In her role, Kamath will develop authentic new dishes to add to the menu in alignment with existing unique and innovative offerings. He is responsible for ensuring consistent quality products at each Curry Up Now restaurant by improving and implementing protocols, recipes and training across the corporate and franchise system.
“I knew Curry Up Now was the perfect fit for me, as I align with Akash’s strong vision of what authentic Indian food tastes like in the USA by bringing true flavor profiles to the fore,” Kamath said. “There is a big difference between good food and good food. Good food invokes a thought, but good food, which is usually greater, invokes a memory. I’m thrilled to be part of a brand that delivers a memorable customer experience, in addition to delicious food.
Kamath joins the Curry Up Now team as one of the nation’s youngest culinary directors for a fast-casual restaurant franchise. He brings with him an impressive resume that has earned him several accolades, such as a bachelor’s degree in culinary science and an associate’s degree in professional studies, culinary arts from the Culinary Institute of America. Additionally, he holds a Bachelor of Science in Hospitality, Hotel Management, Applied Nutrition, and Restaurant Technology from the Institute of Hotel Management, as well as Sommelier and Food Safety certifications. Prior to Curry Up Now, Kamath honed his culinary craft at numerous Michelin-starred restaurants in New York City, including Daniel Boulud’s Restaurant Daniel and Danny Meyer and Mike Anthony’s Gramercy Tavern. Kamath comes from a family of restaurateurs in his hometown, Mumbai.
As Director of Culinary & Flavor, Kamath continues to explore the intersection of tradition and innovation. Since the start of his tenure, he has improved the operational excellence of Curry Up Now, from its kitchen to its menu, to represent an even fresher and bolder side to Indian cuisine. His recent projects include redesigning his combi oven to function like a classic tandoor, introducing universal spice blends like tandoori, kadhai and tamarind chutney, and creating the delicious sizzle of kabob from four minutes. Going forward, Kamath will continue to explore and partner with additional delivery outposts for Curry Up Now, including ghost and hosted kitchens with Local Foods, All Day Kitchens and Kitchen United, and will support the opening of three new locations in Texas over the next few months. . It will also continue to enter Curry Up Now in cooking contests and celebrate seasonal holidays and appreciation months.
“For the past five years, I’ve been looking for someone special to take over the culinary element of Curry Up Now, and I’m sure Abhijit is exactly what I’ve been looking for,” said Akash Kapoor, Founder and Chief troublemaker for Curry Up Now. “With his extensive knowledge of the culinary arts and his first-hand experience with Indian cuisine from multiple regions, I have finally found someone I can trust to lead our culinary efforts and I look forward to sharing our news. deals with our fans.
Curry Up Now launched in 2009 as a popular Bay Area food truck and opened its first physical location two years later in San Mateo, California. Husband and wife co-founders Akash and Rana Kapoor have now expanded their empire to include three food trucks, 20 restaurants coast-to-coast and multiple delivery outposts across the country. The successful establishment is known for its unique take on traditional Indian cuisine – from Tikka Masala burritos to deconstructed samosas. Traditional favorites include Thali platters, Kathi rolls, and family-style entrees that create the perfect spread for the whole family.
Curry Up Now ingredients are clean and sourced from local suppliers whenever possible. The menu is designed to support vegetarian, vegan, gluten-free and halal diets to accommodate all guests regardless of their dietary preferences. The restaurant chain’s vibrant colors and design aesthetics perfectly match the bold and authentic flavors of Indian cuisine.
As the chain continues to expand into major markets nationwide, Curry Up Now is seeking experienced multi-unit foodservice operators through its franchise development partner. Fransmart. The craft cocktail bar pestle mortar is also hosted at a number of Curry Up Now locations and is available as a sister brand to interested franchisees.
About Curry Up Now
Curry Up Now was established in 2009 by husband and wife team Akash and Rana Kapoor, and ably backed by co-founder and now senior vice president of operations, Amir Hosseini. The concept, which is known for its innovative twist on traditional Indian cuisine, has been recognized in publications such as Zagat: “5 Hottest Fast-Casual Chains”, EATER SF: “SF’s Best Indian Restaurants”, 7×7: ” 100 Things To Eat Before You Die”, QSR: “The 40/40 List”, Fast Casual: “Top 100 Movers & Shakers”, Nation’s Restaurant News: “2018 Breakout Brand” and International Council of Shopping Centers: “Hot Food & Beverage Chain.’ Curry Up Now currently operates 20 brick-and-mortar locations, three food trucks, and multiple digital kitchen outposts nationwide, and has developing corporate and franchise units across California, New Jersey , Colorado, Utah, Georgia, Texas and Indiana.
To get $5 off their first order, receive exclusive offers, and earn free menu items, customers can download the Curry Up Now app and join the rewards program at www.curryupnow.com/rewards. Keep up to date with the latest menu items, events and specials by following @CurryUpNow on instagram, Facebook and Twitter. To learn more about Curry Up Now franchise opportunities, visit www.fransmart.com/curry-up-now. For more information on Curry Up Now, visit www.curryupnow.com.
As the country’s leading franchise development company, Fransmart transforms emerging restaurant concepts into successful national and global brands. Founded by Dan Rowe, the man who identified and developed brands like Five Guys Burgers & Fries and QDOBA Mexican Grill from the single-unit businesses to the mighty chains they are today. The brands in Fransmart’s current and past franchise development portfolio have opened more than 5,000 restaurants worldwide and facilitated franchise investments that have generated cumulative revenue of $1 billion to date. Follow Fransmart on Facebook, LinkedIn, instagram, Twitter and Youtube. For more information, visit www.fransmart.com.