I love Vik’s. Every time I go to the Bay area, I always make it a point to visit Vik’s. And as I go through my life here in Los Angeles, I pray for the day that Vik’s will show up in my neighborhood. Chances are if you are even minutely familiar with the Bay area, you know exactly where I’m talking about. The SF Chronicle just did a piece trying to figure out what makes Vik’s so great (thanks, maisnon).

Dhokla

From its beginnings in 1989 as a bare counter with just a few chairs at the front of the store, Vik’s Chaat Corner now fills an entire warehouse, and on a typical Saturday will serve more than 1,200 customers.”Our food is craving food for Indians,” says Amod Chopra, Vinod and Indira’s 35-year-old son, who helps run the business. “You don’t crave naan or tandoori chicken. You want to eat the zippy, zesty food.”

Chaat combine various textures and flavors — crunchy, crisp and soft, spicy, tangy, fresh and sour. Crackers and dumplings, made from lentils, chickpeas or potatoes, act as vessels for a stunning variety of chutneys — mint, cilantro, coconut and tamarind… Chaat means “to lick” in HindiChaat means “to lick” in Hindi, a result of the fact that chaat originally were served on banana leaves, leaving customers to lick each leaf clean. Nowadays in India, people go out for chaat like Americans do for coffee.[link]

I remember growing up what a sucker I was for the pani puri. When I was visiting Bangladesh, I was told that my sensitive stomach would not be able to withstand the water and spices of the chaat stand. Of course I would sneak out and have some anyways, and suffer through the tummy pains after. Now, you can buy all the chaat ingredients in bags and boxes at your local Indian grocery store. But let me tell you, eating pani puri at your kitchen table is simply not the same as eating it on a street corner with sticky fingers. Vik’s, though not a street corner, has the same chaat house style appeal.

As if thinking about how yummy chaat is doesn’t make your mouth water enough, check out Vik’s online menu. Dahi Papdi Chaar, Sev Puri, and Pav Bhaji, they have it all.

Bhel Puri

Amod has also been instrumental in helping with greener business practices. He and his father worked together to design a disposable — yet recyclable — compartmentalized thali plate. This keeps costs of dishwashers and water down. Using counter service instead of tableside has also kept costs down. The low prices — most items are $3.50 to $5 — also account for the high numbers of patrons who crowd the tables. Amod has arranged for Steve Smith, a Berkeley resident, to pick up the used oil every week to be converted into bio-diesel fuel for his Mercedes G-Wagon. [link]

The thing about Vik’s isn’t that it’s just another Indian Sweets and Spice. But it’s Vik’s. A combination of innovative business practices, increasing populations of desis in the Bay area as well as popularity amongst the Berkeley community has made Vik’s THE chaat house to eat at- at least on this coast.