Munch India

Munch India operates with quiet rigor from a compact storefront just off Shattuck. There is no dining room, only a kitchen. The entire floor plan is devoted to the hotline and prep station. There is no freezer, only refrigeration. Ingredients are purchased daily, mostly from Berkeley Bowl a few blocks away. Orders are placed online each morning before noon; cooking begins after. The daily walk-in menu is limited, changes daily, and is prepared to order. The results are consistently superb. Spicing is precise, textures are balanced, and the dishes—drawn from across India—reflect deep training and care. The chefs, Diana Afroza and Nick Ahmed, have cooked professionally since the early 1990s, with backgrounds in Boston, Europe, and India. Prices are extremely reasonable given the quality an

good chat with the owner but the seven or so vegetarian dishes we tried were simply too salty. They were also ready twenty minutes late, even though we ordered them eight hours in advance

THE Best Indian restaurant I have ever tried. The place is small but cosy, the kitchen is open so you can see the preparation. The menu is rather small but changes frequently. Do not forget to book! A definite must go in Berkeley.

The Bombay butter chicken was reallyyy good 🤤🔥 the chicken was tender and sauce was delicious - the best butter chicken I’ve had in the US so far! But I had to leave 3 stars because everything else was just okay. I had the samosa, chana dal, basmati pulao, & garlic naan. The garlic naan was the biggest let down 😞💔 it was too thick (like pizza dough instead of the thin, flaky naan dough) & had big chunks of garlic on top, so the garlic flavor was unpleasant & overwhelming 😢😢. The people seemed really nice though.

Wonderful experience. Delicious food, great service. If feeling like we were in a family kitchen but fed Michelin star food. Will definitely visit again.