Curry Up Now Launches New Low Proof Cocktails At All Bay Area Locations
For The First Time, The Indian Fast Casual Concept Adds Six Cocktails to its Menu of Innovative Indian Eats
December 08, 2020 // Franchising.com // SAN FRANCISCO, Calif. - Curry Up Now, the nation’s fastest growing Indian fast casual known for its innovative Indian eats, is introducing six new low proof cocktails to its menu at all Bay Area locations as part of its Mortar & Pestle bar brand. The new additions all feature wine or low proof spirits, offering a lower alcohol content, and are designed to cater to guests’ varying preferences.
The new Low Proof Cocktails which are available for in-store dining or to-go to enjoy at home include:
- Mango Sangria: Blend of White & Rose Wines, Vermouth, Mango, Peach, Lime, Jamaican No. 1 Bitters
- Spritz Life: Cappelletti, Sparkling Wine, Seltzer, Olive, Chocolate-Orange Bitters
- Sherry & Tonic: Amontillado Sherry, M&P Signature Tonic, Pineapple, Root Beer Bitters
- Lost in Translation: Sake, Yuzu, Cocoa Nib, Green Tea Cherry Bark Vanilla Bitters, CO2
- Tropical Depressions: Sweet Vermouths, Cappelletti Aperitivo, Pineapple, Hibiscus, Rose
- Cobbler: Oloroso Sherry, Cocchi Americano, Lemon, Demerara, Mint, Blackberries, Corazon Bitters
“We are constantly listening to our guests’ feedback and looking for ways to expand our menu,” said Akash Kapoor, CEO of Curry Up Now. “With the increasing trend of lighter alcoholic beverages, we wanted to create a line of low proof cocktails that would offer guests a wider variety of drink options and incorporate the creativity that Curry Up Now is known for into sippable creations that pair with our innovative eats.”
Curry Up Now began as a food truck in 2009, founded by husband and wife duo, Akash and Rana Kapoor, and ably supported by co-founder and Senior VP of Operations, Amir Hosseini. Since day one, Curry Up Now has been on a mission to serve Indian flavors and ingredients in a way that is approachable for the everyday American consumer by utilizing formats that are recognizable to the mainstream. Their signature dishes include burritos, bowls, tacos, Naughty Naan, and more, as well as a wide variety of Indian street food snacks and traditional dishes like Thali Platters, Kathi Rolls and Family Style Entrees for creating the perfect Indian spread for the whole family. Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegetarian, vegan, gluten-free, keto, paleo and Halal diets to accommodate all guests, no matter their dietary preferences.
In the last ten years, the Kapoors have expanded the Curry Up Now empire to include three food trucks, 13 brick-and-mortar restaurants spanning coast to coast, and a globally-inspired craft cocktail bar concept, Mortar & Pestle, that is housed within select Curry Up Now restaurants. Experts in the hospitality industry project that Indian food will continue to be the fastest growing ethnic food segment in the U.S., with Curry Up Now leading this growth and solidifying its position as the country’s largest and fastest growing Indian fast casual concept. Curry Up Now has 40+ locations in development across California, Utah, Colorado, New Jersey, Texas, and Indiana.
The low proof cocktails are available now in all Bay Area Curry Up Now locations including San Jose, Palo Alto, San Mateo, Oakland, and San Francisco. Advanced ordering and rewards are available through the mobile app which can be downloaded in the Apple Store or Google Play. Additionally, a wide array of catering services featuring Curry Up Now’s most popular menu items are available to accommodate parties of more than 10. Guests can learn more about Curry Up Now’s menu offerings and catering via the website.
SOURCE Curry Up Now
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