Curry Up Now appoints Abhijit Kamath director of cuisine and flavors

Curry Up Now has 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 because I align with Akash’s strong vision of what authentic Indian food tastes like in the USA by putting true flavor profiles first,” says Kamath. “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,” says Akash Kapoor, Founder and Troublemaker in chief 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 aesthetic perfectly match the bold and authentic flavors of Indian cuisine.

As the chain continues to expand into key markets nationwide, Curry Up Now is looking for experienced multi-unit restaurant operators through its franchise development partner Fransmart. Craft cocktail bar Mortar & Pestle is also housed in a number of Curry Up Now locations and is available as a sister brand to interested franchisees.

The news and information presented in this press release have not been corroborated by RSQFood News Media or Journalistic, Inc.

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