Viks Chaat — Restaurant in Berkeley

If you are in Berkeley and have not yet been to Vik’s Chaat, you are seriously missing out. This place is a Bay Area institution, and for good reason—it is the kind of spot that people will drive across the bridge just to get a taste of something that feels like home. Whether you are Indian and craving the street food of your childhood, or simply someone who appreciates bold, vibrant, and uncompromising flavors, Vik’s delivers every single time. First off, the food. This is Indian street food done right—unapologetically authentic, spicy where it should be, tangy where it needs to be, and always bursting with flavor. The cholle bhature is the stuff of legends: fluffy, crisp bhature paired with rich, perfectly spiced cholle that somehow manages to taste homemade and restaurant-quality at the same time. The bhel puri is a textural masterpiece—crunchy, soft, spicy, sweet, tart—all dancing together in one bite. Dahi papdi chaat? Immaculate. The dosas are crispy and generous; the pav bhaji is buttery heaven; and if you ever catch the lamb baida roti on the specials board, do not sleep on it. Portions are generous, prices are reasonable, and the menu is extensive without being overwhelming. It is the kind of place where you can experiment with something new or stick to your favorites and never be disappointed either way. And don’t even get me started on the sweets—rasmalai, gulab jamun, jalebi—everything is fresh and made with care. The vibe at Vik’s is laid-back and bustling; cafeteria-style seating that adds to the charm rather than taking away from it. You order at the counter, grab a number, and find a seat among fellow food lovers. It is loud, lively, smells amazing, and always feels like you are part of something—like a community gathering around food that brings joy. The attached grocery section is also a gem, with everything from spices and snacks to frozen parathas and masalas. It is a one-stop shop for anyone looking to cook Indian food at home or just stock up on their favorite treats. But perhaps what I appreciate most about Vik’s is that they have stayed true to their roots. In a world where so many places water things down to cater to broader audiences, Vik’s has stayed proudly, deliciously authentic. The food is not “Americanized”—it is bold, real, and tells a story. Every bite reminds you that you are eating something rooted in tradition and love. This is not fine dining—it is something better. It is comfort food. It is cultural pride served on a metal tray. It is the kind of place you remember long after the meal is over. Whether you are a student at Cal grabbing lunch, a family gathering for a weekend feast, or a solo diner chasing a childhood memory, Vik’s welcomes you with the same warm, chaotic, delicious embrace. Do yourself a favor: go hungry, order too much, and do not...

If you are in Berkeley and have not yet been to Vik’s Chaat, you are seriously missing out. This place is a Bay Area institution, and for good reason—it is the kind of spot that people will drive across the bridge just to get a taste of something that feels like home. Whether you are Indian and craving the street food of your childhood, or simply someone who appreciates bold, vibrant, and uncompromising flavors, Vik’s delivers every single time. First off, the food. This is Indian street food done right—unapologetically authentic, spicy where it should be, tangy where it needs to be, and always bursting with flavor. The cholle bhature is the stuff of legends: fluffy, crisp bhature paired with rich, perfectly spiced cholle that somehow manages to taste homemade and restaurant-quality at the same time. The bhel puri is a textural masterpiece—crunchy, soft, spicy, sweet, tart—all dancing together in one bite. Dahi papdi chaat? Immaculate. The dosas are crispy and generous; the pav bhaji is buttery heaven; and if you ever catch the lamb baida roti on the specials board, do not sleep on it. Portions are generous, prices are reasonable, and the menu is extensive without being overwhelming. It is the kind of place where you can experiment with something new or stick to your favorites and never be disappointed either way. And don’t even get me started on the sweets—rasmalai, gulab jamun, jalebi—everything is fresh and made with care. The vibe at Vik’s is laid-back and bustling; cafeteria-style seating that adds to the charm rather than taking away from it. You order at the counter, grab a number, and find a seat among fellow food lovers. It is loud, lively, smells amazing, and always feels like you are part of something—like a community gathering around food that brings joy. The attached grocery section is also a gem, with everything from spices and snacks to frozen parathas and masalas. It is a one-stop shop for anyone looking to cook Indian food at home or just stock up on their favorite treats. But perhaps what I appreciate most about Vik’s is that they have stayed true to their roots. In a world where so many places water things down to cater to broader audiences, Vik’s has stayed proudly, deliciously authentic. The food is not “Americanized”—it is bold, real, and tells a story. Every bite reminds you that you are eating something rooted in tradition and love. This is not fine dining—it is something better. It is comfort food. It is cultural pride served on a metal tray. It is the kind of place you remember long after the meal is over. Whether you are a student at Cal grabbing lunch, a family gathering for a weekend feast, or a solo diner chasing a childhood memory, Vik’s welcomes you with the same warm, chaotic, delicious embrace. Do yourself a favor: go hungry, order too much, and do not...

My old 5-star review written with love after many years of eating here often: “ Always loved both the market and the no-frills eatery. Authentic, affordable Indian food in a cheery, chatty din filled with Indian families and the Birkenstock brigade.”

Sadly, most of this is no longer true.

Update 2025: This place used to full to bursting every lunchtime and all weekend. Today I visited from 12:15 to 1:30 and there only 1/3 of the tables were occupied.

A vegetarian thali special was $18, $3 above the local average. It was okay. Portions were good, technique was good, however the spicing was monotonous and veered to the bitter. Spiciness level was good for their normally 75% non-Indian but adventurous clientele. I’d call it medium. Biryani had a good ghee taste. Baigan was perfectly cooked, the texture was just right — not mush, with identifiable eggplant pieces. Raita and pickle and dal all mediocre, bitter and oversalted without any warm spice flavors. Raita had a very flat taste, devoid of that fresh sparkle. Pickle was very substandard salt bombs with little other flavor, couldn’t tell if it was lime.

Service and atmosphere bring to mind a low-security prison, the sort of place where they send embezzlers and minor money launderers. In other words, charmless and clamorous with a fuzzy loudspeaker announcing pickups, cement floor, and stainless steel trays and tabletops.

Your dine-in dinner will feature a biodegradable spork, no cutlery.

These are elements that charm you when you get a tasty bargain, and breed resentment when you pay the same as you would with table service, table cloths and carpeting.

If this was still a place that served good food in good portions at prices artists and writers can afford, I’d keep my former full-star reading but now, alas, it’s a 3.

Employees seem tired and irritated and don’t expect you to say hello. They used to be jolly, and you’d see the owner.

One positive aspect that is still true: Many lower-cost Indian restaurants in the East Bay have had hygiene scandals and rumors. This is NOT true of Viks. You can see the kitchen and prep. It’s clean.

Otherwise, the decline here in mood and cost and attention to detail...