Behind the Brewpub ScenesSay hello to Lalmia.

Running a brewpub isn’t easy- it’s a lot of work, a lot of sweat and the occasional tears.

There are a lot of good, earnest people working behind the scenes, who put in a great deal of effort, round-the-clock, to ensure that everything you love about Toit stays that way.

And these people are none other than our never-tiring, ever-inspiring staff.

Our very own Toit Army- a battalion dedicated to the cause of good beer!

From selling garments, to sending pizzas—say hello to Lalmia.

When did you join Toit?

I joined in 2011.

What were you doing before this?

I used to work in a garments showroom before this, as a salesman. I worked there for about two years.

But what made you decide to change your field entirely?

That’s the thing. The work there, at the garments store, was very different; that was sales and here I do kitchen work.

I knew if I worked in this line, then I’ll be able to move forward and make improvements to my life.

So I joined Toit as an Assistant to the Chef.

Where were you before this?

I was in my village, back in North Tripura.

It’s been around 9 years since I’ve been in Bangalore.

Having no previous experience in the kitchen, how did you manage everything?

The Chef gave me a chance. Even the Management let me learn and move forward. I used to follow everything the Chefs did, and I would work with them and learn. Whether it was cutting or anything else, I would ask them to let me do it or let me help in some way so that I could learn.

Everything I know, I learnt here. They also supported me a lot.

What is your typical work day like?

I work the second shift. I sleep only at 5 am. I finish my namaz and then sleep.
I don’t get to do namaz during the day so that’s the only time, I read it and go to sleep.

I wake up at 11 am after that. I freshen up, make some food for myself and get ready to come to work. I don’t live too far off, so it doesn’t take me too much time.
Once I reach here at 2:30 pm, I relieve the morning chef. Then I check my counter to see that everything I need is there, before going on to checking the orders.

My day ends when Toit closes.

Which part of the kitchen do you specifically handle?

I handle the live counter—pizza. And I love doing this.

What’s your favourite pizza to make?

The Mexican Beef and Jalapeños—both to make and to eat.

What about your off day? What do you do then?

My off-day is on Tuesday. And basically, over the weekend my laundry accumulates, so I use my off day to wash my clothes and clean my room also.

After that I get ready, make some food and then go out to meet my friends.

Do you have any hobbies that you like to pursue in your free time?

Yes! I love to sing. But I end up just humming songs while working. 

Who is your favourite singer?

Atif Aslam. And there’s a song by him in the movie Race 2, called Beintehaa, which is my favourite song.

You’d mentioned that you’ve come here from Tripura. What is the biggest difference between here and back home?

Actually, there aren’t any job opportunities back in my village and you don’t get to learn much.

My brothers were the ones who got to me to Bangalore. I never imagined I would get to where I am right now. If I was in my village, I would not have been able to do anything like this.

But I came here, got a good job, with a good company, and I get a good salary too. So this is much better for me.

It’s been about 9 years since you’ve been here. How has the experience been?

It’s been very good. Meaning, I have never fallen back with my work.Whatever my chefs or seniors have tell me to do, I do it immediately.

I don’t like being late, whether it is with ordering or making, and I make sure I do everything quickly.

It does get hectic once in a while, especially the weekends or when my assistants don’t come. So I feel the pressure then, but I somehow manage it.

What about the future excites you?

Maybe in a couple of years, I would like to start a small cafe of sorts of my own. And it will definitely have pizza!