House Of Curries - Berkeley

This restaurant surpasses nearly all others in quality. The chai is spicier, the naan is both fluffy and crispy, and the tikka masala is more tomato-based. The sabji bindi has more caramelized onions, and the mushroom masala is amazing. Don't miss the eggplant dish, bengan barta, for the drive home. The only dish to skip is the vindaloo, as it is yellow instead of red, which may disappoint some, but it is still delicious.

This restaurant offers the best Indian cuisine in the East Bay. The friendly staff always makes customers feel welcome, even after a long absence, which is a huge bonus.