It's a sign of changing tastes in food but also of the inner-city area of Sparkbrook, where the Irish pubs of old have closed and the population has diversified significantly.
"Most places didn't own their own property—they rented it off landlords—and when balti became massively popular in the 1990s, I think landlords thought, 'This is a golden ticket and I can put the rents up'," Munro told AFP.
"They were family businesses and they couldn't afford to pay that."
Restaurants also closed because the children of the first Pakistani immigrants to Birmingham did not want to go into the trade.
Zaf Hussain has bucked the trend, taking over Shababs, on Ladypool Road, which his father and brother ran before him.
In his small kitchen, he passionately explains and shows how to cook a balti, deftly throwing oil, curry powder, coriander and other spices into a small steel dish with handles.
He adds pieces of chicken and a little stock, and a warm spicy aroma fills the kitchen. Just a few minutes later, it's ready to eat.
Hussain first learned to cook baltis as a teenager and sees it as his duty to keep the tradition alive.
Shabaz Khan, son of the owner of another remaining restaurant, the Shahi Nan Kebab House on nearby Stratford Road, agreed.
"We have the responsibility of holding on to that tradition for as long as we can," he said.
The goal, he added, was to "be able to serve something that would have tasted the same 60 years ago".
"That's the challenge."
In the restaurants, the clientele has changed over the years. There are now more families, who prefer to take their time eating.