Hot Spot: Hurry 4 Curry

Loyal to its name, Hurry 4 Curry (H4C) provides flavorful cuisine for a bargain price. This modern Indian restaurant, tucked in between 1130: The Restaurant and Mi Amigo’s in the Arizona Center downtown, will have students rushing between classes to satisfy their curry cravings.

SPM spoke with manager and ASU alum Lance Carter about the benefits of a rotating menu, the naan bread that has everyone raving and how the restaurant plans to draw students in and keep them coming back.

Stepping into the tiny shop, it’s not immediately obvious that the restaurant offers authentic Indian food worth boasting about. There is no line of registers or loud Bollywood-style music blasting from the speakers; instead two sleek touch computer screens invite customers to place their orders themselves, credit card swipe and all.

The menu is never the same at H4C, as the food is prepared fresh daily and is limited to six or seven main entrees, explains Carter. Students can choose from around two to three chicken dishes, a tasty bistro-like salad with chicken or shrimp and at least two vegetarian entrees. Vegans and vegetarians will enjoy the Chana Marsala, a spicier dish served up with a side of basmati rice or naan bread — the latter being a house favorite which Carter says most customers order with every meal. The Chicken Biryani, a milder dish served with rice and peas, is a safer choice for the less adventurous pallet.

With every item on the menu served up fresh for under $7.50, it won’t be long before H4C becomes a fast favorite among students, especially those in a crunch for time who want better quality food. Started up by two Phoenix locals, Ambuj Uppal and Fayyaz Uddin, the restaurant is unique, says Carter, in that it strives to “keep the food as close to traditional Indian food as possible while still appealing to Americans.”

Students will be happy to hear the restaurant will be accepting Sun Dollars and even a special combo pricing for ASU students — after 5 p.m. students can get a meal and drink for only $6.50. With entrees big enough to split and freshly made naan bread (which can be purchased for only $1), appetites and budgets will both be satisfied. The restaurant hours also exceed those of most downtown joints: it’s open weekdays until nine and on weekends until ten.

“I remember being in college, having to work and going to school and trying to watch the wallet,” says Carter, “which is why we’re trying to provide a high quality product for a fast-food price.”

Reach the reporter at wesmith1@asu.edu