Curry Up Now names Abhijit Kamath director of culinary & flavor

CIA graduate will ramp up innovation at Indian fast casual, expand non-traditional partnerships

Curry Up Now named Abhijit Kamath director of culinary & flavor. Kamath will create new, authentic dishes that align with the brand’s existing offerings, the Indian restaurant chain said. Curry Up Now further revealed its new director is one of the youngest culinary directors in the United States for a fast-casual franchise chain.

Curry Up Now provides a unique, modern take on traditional Indian cuisine, from Tikka Masala Burritos to Deconstructed Samosas. Customer favorites include Thali Platters, Kathi Rolls and Family Style Entrees.

“I knew Curry Up Now was the perfect fit for me because I align with Akash’s [founder’s] strong vision for what authentic Indian food should taste like in the United States by bringing the real flavor profiles to the forefront,” said Kamath. “There stands a major difference between good food and the right food. Good food invokes a thought, but the right food, which is usually greater, invokes a memory. I’m thrilled to be a part of a brand that offers a memorable experience for guests, in addition to delicious food.”

Kamath’s background

At the Culinary Institute of America (CIA), Kamath earned a Bachelor’s degree in Culinary Science and an Associate degree in Occupational Studies. Notably, he also holds a Bachelor of Science in Hospitality, Hotel Management, Applied Nutrition and Catering Technology from the Institute of Hotel Management, where he earned sommelier and food safety certifications.

Before joining Curry Up Now, Kamath cut his teeth at several Michelin-starred restaurants in New York City, including Restaurant Daniel by Daniel Boulud and Gramercy Tavern by Danny Meyer and Mike Anthony. Not surprisingly, he comes from a family of restaurateurs in his hometown of Mumbai.

Abhijit Kamath will now oversee the eclectic menu at Curry Up Now, including Deconstructed Samosas
Curry Up Now’s Deconstructed Samosas. Photo by Curry Up Now.

A next step for culinary at Curry Up Now

In his new role, Kamath will enhance and implement protocols, recipes and training within the system, both for franchise and company-owned stakeholders.

“I’ve been on the lookout for someone special to take over the culinary element of Curry Up Now for the past five years, and I’m confident Abhijit is exactly who I’ve been searching for,” said Akash Kapoor, founder and chief troublemaker for Curry Up Now. “With his deep knowledge of culinary arts and firsthand experience with Indian food from multiple regions, I have finally found someone who I can trust to lead our culinary efforts and look forward to sharing our new offerings with our fans.”

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Kamath’s talents will serve him well at Curry Up Now. As director of culinary & flavor, he has elevated Curry Up Now’s operational excellence, from its kitchen to its menu. The result has been the arrival of a fresher and bolder aspect of Indian cuisine at the fast casual, notes a statement.

Recently, he redesigned Curry Up Now’s combi oven to function as a classical tandoor, introducing universal spice blends like tandoori, kadhai and tamarind chutney. Also, the up-and-coming director created a delicious four-minute kabob sizzler.

In the months ahead, Kamath will continue to explore and establish partnerships with additional delivery outposts for Curry Up Now, including ghost and hosted kitchens with Local Foods, All Day Kitchens and Kitchen United. Plus, he will the opening of three new locations in Texas over the coming months.

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