FlyingCurry

Specialties

Fly​ingCurry​.com was crafted as a service to freshly cook and deliver healthy home-​style Indian meals to busy families twice a week. We have a rotating menu, which means you will never see the same dish repeated in weeks. We update the menu every three days and only some of the evergreen favorites are seen more often.

Customers are encouraged to pre-​order their meals, we take orders 7 days a week ²⁴⁄₇.

— Wednesday Deliveries between 6:00 pm to 8:00 pm (Cutoff time is Tuesday evening 7:00 pm)

— Saturday Deliveries between 6:00 pm to 8:00 pm (Cutoff time is Friday evening 7:00 pm)

We also take on party orders and provide the best catering quality that you will find to get elsewhere. We will even deliver for no charge on most orders.

Once the orders are in, we head out to grocery shopping to procure fresh produce and groceries and the next day, the day of the delivery we start prepping and cooking. This ensures there everything that we prepare is fresh and authentic.

History

Established in 2011.

Fly​ingCurry​.com was started more of a hobby than a business as I love to cook. Opening a restaurant was not an option for me as it required too much investment and most often the location plays a big role than the cooking itself. Also I was more interested in offering home-​style meals, which would use less oil and salt along with health ingredients, not creams and additives that are typically used in a restaurant.

Previously FlyingCurry operated just once a week on Saturdays but now after repeated requests we have extended it to twice a week. So support this model I am taken on a skilled chef who believes in the model and has been supporting me for several months. This not only allowed me to extend the hours but also extend the menu items as well such as adding some the favorite Indo-​Chinese items.

Meet the Business Owner

Ranjith V.

Business Owner

My love affair with food could be tracked back to the days growing up in Hyderabad. As some of you might know Hyderabad is a melting pot of cuisines — from traditional Andhra to Mughlai and even Indo-​Chinese. From street side food to Five Star hotels all offering an amazing variety of super delicious items.

So when I landed in US after first few weeks of chowing down the new cuisines, I started to crave Indian food. As a student, with limited resources there was little choice but start cooking and refining our skills. Luckily there were other foodies in my school and we hit it off sometimes even driving 50 miles or so just to procure some fresh Indian vegetables. The rest is history, the love of cooking stuck with me and finally Fly​ingCurry​.com was the best outlet for me to unleash my passion.