Curry Up Now introduced the manager rent of Abhijit Kamath as the brand new Director of Culinary & Taste. In his function, Kamath will develop new, genuine dishes so as to add to the menu in alignment with the prevailing distinctive, revolutionary choices. He’s liable for making certain constant, high quality merchandise at each Curry Up Now restaurant location by enhancing and implementing protocols, recipes and coaching all through the company and franchise system.
“I knew Curry Up Now was the right match for me as a result of I align with Akash’s sturdy imaginative and prescient for what genuine Indian meals ought to style like in the USA by bringing the true taste profiles to the forefront,” says Kamath. “There stands a significant distinction between good meals and the appropriate meals. Good meals invokes a thought, however the appropriate meals, which is often higher, invokes a reminiscence. I’m thrilled to be part of a model that provides a memorable expertise for visitors, along with scrumptious meals.”
Kamath joins the Curry Up Now crew as one of many youngest culinary administrators within the nation for a quick informal restaurant franchise. He brings with him a powerful resume attaining a number of accolades, reminiscent of a bachelor’s diploma in Culinary Science and an affiliate diploma in Occupational Research, Culinary Arts from The Culinary Institute of America. As well as, he holds a Bachelor of Science in Hospitality, Resort Administration, Utilized Vitamin and Catering Know-how from the Institute of Resort Administration, in addition to sommelier and meals security certifications. Earlier than Curry Up Now, Kamath honed his culinary craft in quite a few Michelin-starred eating places in New York Metropolis, together with Restaurant Daniel by Daniel Boulud and Gramercy Tavern by Danny Meyer and Mike Anthony. Kamath comes from a household of restaurateurs in his hometown, Mumbai.
As Director of Culinary & Taste, Kamath continues to discover the intersection of custom and innovation. Because the starting of his tenure, he has enhanced Curry Up Now’s operational excellence, from its kitchen to its menu, to characterize a good brisker and bolder facet of Indian delicacies. His latest initiatives embrace redesigning its combi oven to operate as a classical tandoor, introducing common spice blends like tandoori, kadhai and tamarind chutney, and creating the scrumptious four-minute kabob sizzler. Wanting forward, Kamath will proceed to discover and set up partnerships with extra supply outposts for Curry Up Now, together with ghost and hosted kitchens with Native Meals, All Day Kitchens and Kitchen United, and assist the opening of three new places in Texas over the approaching months. He can even proceed to enter Curry Up Now into meals competitions and have a good time seasonal holidays and recognition months.
“I’ve been looking out for somebody particular to take over the culinary ingredient of Curry Up Now for the previous 5 years, and I’m assured Abhijit is precisely who I’ve been looking for,” says Akash Kapoor, founder and Chief Troublemaker for Curry Up Now. “Along with his deep data of culinary arts and firsthand expertise with Indian meals from a number of areas, I’ve lastly discovered somebody who I can belief to steer our culinary efforts and look ahead to sharing our new choices with our followers.
Curry Up Now launched as a well-liked Bay Space meals truck in 2009 and opened its first brick-and-mortar location two years later in San Mateo, California. The husband-and-wife co-founders, Akash and Rana Kapoor, have now expanded their empire to incorporate three meals vans, 20 eating places spanning coast to coast and a number of other supply outposts nationwide. The profitable institution is understood for its one-of-a-kind tackle conventional Indian delicacies – from Tikka Masala Burritos to Deconstructed Samosas. Conventional favorites embrace Thali Platters, Kathi Rolls and Household Fashion Entrees that create the right unfold for the entire household.
Curry Up Now’s substances are clear and sourced from native distributors each time doable. The menu is designed to assist vegetarian, vegan, gluten-free and Halal diets to accommodate all visitors, irrespective of their dietary preferences. The colourful colours and design aesthetic of the restaurant chain appropriately match the daring, genuine flavors of the Indian meals.
Because the chain continues increasing into main markets throughout the nation, Curry Up Now could be searching for skilled, multi-unit foodservice operators by its franchise growth associate Fransmart. The craft cocktail bar Mortar & Pestle can be housed inside a choose variety of Curry Up Now places and is accessible as a sister model for franchisees.
Information and knowledge introduced on this launch has not been corroborated by QSR, Meals Information Media, or Journalistic, Inc.
