The modern, fast-casual Indian food restaurant Curry Up Now has chosen Irvine Spectrum Center for its first Southern California location.
And by the looks of things when I visited, that was a smart choice. The lunch line was out the door. Not surprising after I tasted some of the creative menu items.
Take, for instance, the vegan Vada Pav: A mashed potato fritter sandwiched between an amul buttered bun with garlic chutney and “Bombay dust.” Or the Sexy Fries, a poutine with an Indian twist.
Curry Up Now started out as a San Francisco food truck in 2009. Its claim to fame is putting an Indian spin on the Mexican burrito. All of its burritos are stuffed with either turmeric white rice or riced cauliflower, plus chana garbanzo masala and sliced onions, in addition to the protein (meat or plant-based). Most popular is the Tikka Masala Curry Burrito with chicken, cheese or cauliflower.
I’m a fan of the Kathi Roll, a warm, house-made flatbread wrapped around onions, cilantro chutney and aloo gobi (a comfort-food mix of cauliflower, potatoes and Indian spices) served with housemade potato crisps (chips) and fresh pico.
