Portland chef Sanjay Chandrasekaran, long associated with plant-based Indian cooking, has put meat back on the menu. His latest project, Hurry Back Curry, has taken over a stall inside downtown's Pine Street Market, serving a mix of vegan dishes and meat-based curries in a fast-casual setup. It is a significant shift for the chef many Portland diners still know best from his vegan spot The Sudra.
According to Hurry Back Curry, the stall moved into Pine Street Market's downtown food hall in early January and currently keeps midday and early-evening hours: 12–3 p.m. daily and 5–8 p.m. Wednesday through Sunday. The concept is framed as "modern Indian fast food," built around customizable bowls and plates for diners who want something quick but still composed.
Hurry Back Curry first opened at Pod 28 in March 2025, a chapter that preceded its move downtown. Chandrasekaran told The Oregonian/OregonLive, "I couldn't keep going being vegan and was falling behind on rent." After launching and closing several projects over the years, he told the outlet he now hopes to grow Hurry Back Curry into multiple locations and eventually expand the offerings to include breakfast, a limited cocktail list and more staff support.
What’s on the counter
Hurry Back Curry's menu sticks to a build-your-own format, with choices like a bowl, a deluxe plate or a "desi burrito." Diners pick from proteins that include chicken tikka masala, offered with chicken or brisket, pork belly vindaloo, saag paneer and soy-curl options for those who want to stay plant-based. There are also snacks such as samosa bombs, crispy Brussels sprouts and sweet-and-spicy cauliflower, plus drinks like mango lassis and limeade. The full lineup is detailed online through Hurry Back Curry.
From The Sudra to a food-hall stall
Chandrasekaran opened the first Sudra location in 2013, eventually growing the vegan concept to four outposts before the final one closed in 2024. It was a run that saw plenty of evolution and recalibration over a decade. Eater Portland has tracked that arc and noted that Portland's increasingly crowded vegan field, along with omnivore restaurants more readily adding plant-based dishes, has made survival tougher for strictly vegan spots.
For now, Chandrasekaran's latest chapter is unfolding in a downtown food-hall stall rather than a standalone vegan restaurant. Portland diners can find his current spin on curry at Pine Street Market, with hours and menu information listed on Hurry Back Curry. He has said he wants to grow the concept deliberately while building a team to support any expansion.
