Curry Up Now Announces Tennessee’s First Location Grand Opening in Smyrna

Curry Up Now, the nation’s largest and fastest-growing Indian fast casual concept known for traditional yet playful fare and creative twists, is expanding to Middle Tennessee with a location opening in Smyrna on August 22. The restaurant is locally owned and operated by the Patel family, who have called Smyrna home for more than 20 years.

Located at 2160 Rock Springs Road, Suite 600, the newest Curry Up Now location brings the brand’s vibrant Indian offerings to one of Middle Tennessee’s fastest-growing communities, with convenient access for Rutherford County and greater Nashville residents.

Curry Up Now’s grand opening celebration will take place on Saturday, August 22, beginning at 11 a.m. The first 250 guests in attendance will receive free burritos. The festivities will also include a live DJ, henna artist, photo booth and a prize wheel, where guests can spin to win t-shirts, mugs, gift cards, and much more – including grand prizes of free Curry Up Now meals for a year.

Designed to be a must-stop spot for Tikka Masala Burritos, Deconstructed Samosas, Naughty Naan, Indian street food, thali platters and Sexy Fries. The team at Curry Up Now is eager to serve its newest neighborhood, whether guests opt to dine in, grab takeout or order delivery.

“Middle Tennesseans are no strangers to change, especially after the area’s recent explosive growth, yet Nashville’s spirit remains the same: vibrant, hospitable and full of charm—qualities we celebrate in our dishes and atmosphere,” said Harsh Patel, local owner of Smyrna’s Curry Up Now. “A perfect match, we jumped at the opportunity to bring our thoughtfully reimagined cuisine to a community hungry for new flavors and experiences.”

The Smyrna location will also serve an exclusive dish, coined the Nash & Three – Curry Up Now’s ode to the meat & three. The meal consists of two tandoori charred chicken chops, masala mac, peri peri corn, saag paneer, and naan.

“The meat and three is one of the great formats in American food, and nobody outside the South treats it that way,” said Akash Kapoor, co-founder and CEO of Curry Up Now. “We wanted to serve one. It lives on this menu at this location and nowhere else.”

The restaurant will also notably house a full-service bar called Mortar and Pestle, featuring an expansive yet carefully curated cocktail program.

“In developing a space where guests can explore our unique cuisine, our team believed it was also essential to create a neighborhood gathering place that prioritized the area’s community members while also providing them with a local venue to celebrate, gather and experience life together,” Patel continued.

Mortar and Pestle boasts various creative cocktails–with equally innovative presentations–such as The Junkyard Heart, a vodka and apple brandy riff on a mule, The Filter Kaapi, a South Indian coffee martini built on chicory coffee and salted coconut milk, and The eponymous Mortar and Pestle, made with Tennessee whiskey and rye and served, as advertised, in a mortar.

In addition to this impressive programming, Mortar and Pestle pours local Tennessee drafts, whiskey flights that set Indian single malts like Indri and Paul John alongside Tennessee pours most guests already know, and seven distinctive non-alcoholic cocktails, including the Chaat GPT and Thumsucker.

Founded by husband-and-wife team Akash and Rana Kapoor in 2009, Curry Up Now started as a food truck in the Bay Area and experienced an increased demand for its fresh ingredients and menu items. With options that include burritos, bowls, Indian street food, thali platters and more, Corporate Executive Chef Bikram Das and Curry Up Now’s culinary team have crafted a one-of-a-kind menu that presents authentic Indian cuisine in a friendly, recognizable format. The menu also caters to halal, keto, paleo, vegan, vegetarian and gluten-free diets, using locally sourced ingredients whenever possible.

The new location is part of a growing footprint for the brand, with 11 locations systemwide and plans for continued growth.

“We’ve spent seventeen years making Indian food feel like something you eat on a Tuesday, not something you save for a special occasion,” said Kapoor. “Smyrna is where we go further. A full bar, a dining room built to sit in and a family from this town running it. That is the version of this brand we want to keep building.”

Curry Up Now is open 11 a.m. to 8:30 p.m. on Sundays through Thursdays and 11 a.m. to 9:30 p.m. on Fridays and Saturdays. Mortar and Pestle will remain open into the evening, featuring a curated menu of late-night bites.

Keep up with grand opening news, special offers and the latest menu items by visiting curryupnow.com.