About the Munch India Restaurant

Munch India’s culinary philosophy is centered on serving creative renditions of authentic and regional Indian dishes, while treating the ingredients with the utmost care and importance. We strive to highlight the diversity and complexities of Indian cuisine by preparing dishes that hail from the various different regions of the Indian subcontinent and diverting from the mainstream and commercialized Indian cuisine that is traditionally presented in the West. The culinary vision of the Managing Partner/Executive Chef Diana Afroza and Managing Partner/ Sous Chef Nick Ahmed is to showcase complex Indian cuisine while also occasionally employing techniques from all over the world including from Japan and France. Our ingredients are sourced from local purveyors who provide us with products of exceptional quality, which we aim to showcase in every meticulously curated dish. All of these elements combined are a testament to the saying that the “whole is greater than the sum of its parts”, and the Chefs are committed to honing on each element to provide their customers with an unparalleled Indian dining experience.

Why Prix Fixe?

  1. We can showcase classical and contemporary dishes that have deeper and wider narratives. 
  1. The Prix Fixe format allows us to sequence our unique dishes in a way that tells a story, a vision that we weren’t able to showcase with an à la carte format.
  1. The Prix Fixe menu allows us to curtail the wastage of high-end ingredients that we constantly strive to procure. 
  1. The Prix Fixe menu also allows us to extend our repertoire from amuse bouches to mignardises.

About the Chefs/ Managing Partners

Chef Diana Afroza embarked upon her professional culinary career 29 years ago as the Executive Chef and co-owner of a restaurant in the East Coast, joined by her husband, Sous Chef Nick Ahmed. There, she managed an entire kitchen crew, crafted menus, and operated a high-intensity tandoor oven. The experience of working After moving to the Golden Coast, Chef Afroza began her catering business in 1997 where she catered for large parties and high-profile celebrity clientele. Chef Afroza is also a published cookbook author, and her book Flavors of Mirch Masala highlights some of her most famous dishes that were popular amongst her past clientele. Additionally, she is an accomplished cooking instructor and has taught several cooking classes at prestigious culinary establishments and stores such as COPIA Napa, Sur La Table, and Williams-Sonoma.


In 2011, Chef Diana and Chef Nick started the Munch India Food Truck, serving high quality, authentic Indian cuisine. The juxtaposition of upscale Indian food paired with a fast-casual environment, provided customers with an experience that was unlike any other food truck in the entire Bay Area. The success experienced at the food truck inspired them to embark on the journey of opening a brick and mortar establishment in Berkeley, California. The Munch India Restaurant offers a new platform for Executive Chef Diana Afroza and Sous Chef Nick to showcase their nearly three decades worth of experience in the industry. At the Restaurant, the Chefs take a more elevated and innovative approach to their cooking while still maintaining authenticity. Chef Afroza and Sous Chef Nick aim to expose customers to the nuances and intricacies of Indian cuisine, while constantly drawing inspiration from global flavors and techniques. The experience and passion of the culinary team, combined with attentive and welcoming service allows for every guest at the Munch India Restaurant to have a dining experience that they will not soon forget.




Meet Some of Our Purveyors


*Tsar Nicoulai Caviar

*Monterey Fish Market

*Berkeley Bowl

*Full Belly Farm

*Riverdog Farm

*Liberty Farm

*Dirty Girl Produce

*Swanton Berry Farm