Generic Indian food
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Curry Up Now menu

The following information was recently updated on February 13, 2020

Curry Up Now is a new fast food concept expanding fast. Multiple locations are expect to come to Utah through 2020 starting with their Midvale location. The menu features a range of classic Indian ingredients and dishes given a modern spin.

Curry Up Now menu

The following Curry Up Now menu is dated February 2020:

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Curry Up Now menu - street snacks, Indian street food, bowls
Curry Up Now menu – street snacks, Indian street food, bowls
Curry Up Now menu - food truck favorites, burritos, sexy fries
Curry Up Now menu – food truck favorites, burritos, sexy fries
Curry Up Now menu - thali, naan, lite, kids
Curry Up Now menu – thali, naan, lite, kids
Curry Up Now menu - drinks, dessert, sides
Curry Up Now menu – drinks, dessert, sides

The above Curry Up Now menu was provided by a reader of the site.

What are the hours for Curry Up Now

Monday11.00 a.m. – 9.00 p.m.
Tuesday11.00 a.m. – 9.00 p.m.
Wednesday11.00 a.m. – 9.00 p.m.
Thursday11.00 a.m. – 9.00 p.m.
Friday11.00 a.m. – 10.00 p.m.
Saturday11.00 a.m. – 10.00 p.m.
Sunday11.00 a.m. – 9.00 p.m.

What else should I know about Curry Up Now

Cuisine:
Don’t miss:
Reservations:
Parking:
Alcohol:
Service and atmosphere:

Where is Curry Up Now located?

1076 Fort Union Blvd, Midvale, UT 84047, USA
(801) 849-8189

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.