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Curry Up Now Inks Deal for Six New Franchise Units in the Dallas

By Food and Beverages | Monday, November 23, 2020

Curry Up Now Inks Deal for Six New Franchise Units in the Dallas

The dominant fast-casual concept inked a deal for six new franchise units in the Dallas, Fort Worth, and Austin, Texas areas.

FREMONT, CA: Curry Up Now, the nation’s largest and fastest-growing Indian fast-casual concept that is popularly known for its innovative approach to Indian cuisine, signs a deal with a franchise group in Dallas, Fort Worth, and Austin to bring six new Curry Up Now restaurants and Mortar & Pestle craft cocktail bars. Curry Up Now functions 11 restaurants and three craft cocktail bars across the nation, with nearly 50 restaurants in varying development stages in major regions across the United States.

The company is proud to continue Curry Up Now's expansion to Texas with its new franchisee and is thrilled to be bringing our restaurant to Dallas. The company has franchise partners in Ankita Mehta, Ratnakar Mody, Kamlesh Modi, and Aryan Vig, and the firm has full confidence that it will successfully grow the Curry Up Now brand in Texas. The new franchisees have bagged their first location and anticipate opening in March of 2021 at The Grandscape. The Grandscape location will have a Curry Up Now restaurant and Mortar & Pestle craft cocktail bar. Three other areas are slated for the Dallas-Fort Worth and an additional two in Austin as part of their six-unit deal.

Curry Up Now is on a mission to serve Indian cuisine in an approachable method for American consumers by using mainstream formats. Their signature dishes are Burritos, Sexy Fries, Bowls, Naughty Naan, Quesadillix, Tacos and more, and several Indian street food snacks and traditional dishes like Thali Platters, Kathi Rolls, and Bhel Puri. Ingredients are clean and sourced from regional vendors whenever possible. The menu is developed to support vegetarian, gluten-free, vegan, and Halal diets to accommodate all guests, no matter their dietary preferences.

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