Behind the Brewpub Scenes

Date

Running a brewpub/concept restaurant 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 stays that way.

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

Meet the man responsible for serving your favourite comfort food in ways you wouldn’t have imagined possible—say hello to Permit Room’s Chef Vipin.

When did you first join the Permit Room?

I have been here from before the opening.

I had sent my resume and they selected me. It was a trial period, before the opening.
When I got the offer, I felt it was a very good opportunity for me, because they were doing something very different.

So I did the trial and joined because I felt this was a good call for my career.

What were you doing before that?

I have been in this field for the last twelve years, and for a decade before I joined Permit Room.
I was in Dubai for all those years, and then I came back to my hometown and was looking for opportunities.
I didn’t want to go back to Dubai, and wanted something specifically in South India, because it’s close to home.

I did my trials in Toit, and then I shifted to Permit Room.

Since you’ve always been a part of the industry, what made you shift from Dubai to India after all these years?

Basically, it was for my family. My sister got married and my parents were alone at home. I didn’t want to leave them alone.

Because I was in Dubai, it was difficult to keep travelling back and forth. In case something happened, I wanted to be close by so that I can go anytime. That was the main issue.

Right now I’m just four hours away from home. And who will ever say no to work in Bangalore?

Have you always been passionate about cooking?

From childhood, I used to cook with my mom. And after I completed my degree, I felt the need to pursue this line. So I joined a culinary school and I completed my Bachelor’s degree in Hotel Management.

After that I worked in some parts of Kerala and then I moved to Dubai. And from there, I came here.

I always knew I wanted to work with food, and I always wanted to create something good. That is what I am doing now.

Do you remember what the first thing you cooked with your mother was?

Dosa!

My mother was my first teacher, she is a brilliant cook!

That’s the thing I enjoy most about working in Permit Room. I can work with my mom’s recipes and also present it in a different way. That’s why I feel like I’m coming in my home when I’m cooking here. It’s my safe zone and I really enjoy it.

Were you ever nervous before the opening whether the unique approach that Permit Room has to South Indian food would work?

I was never nervous, but I was very excited. I used to cook other cuisines before, but there is nothing like cooking my home food at the restaurant level.

I knew it was going to work, because it was South Indian home food being served with a twist, presented in a unique way.

You’ve been here for two years, and there have been so many additions to the menu and special menus since then. What is the thought process that goes into creating dishes like these?

See, actually when I got to know what the theme of the restaurant was going to be, I started researching and called a lot of my friends. I collected ideas and also came up with my own ideas of how South Indian food can be presented in a different way.

Some idea or the other will come to my mind, and I will do a few trials. Only after that will I present it to Kavan. (Chief Culinary Coordinator at Permit Room and Toit.)

After that we present it to the Directors, and once everyone approves it, we start working on it as a dish for the restaurant.

How do you overcome creative blocks? Especially when some dishes are approved and some are not.

I keep thinking about food. If something is not working, then we dig into that to rectify the problem. Whether it is something that needs to be replaced or changed.
We also try to inculcate ideas from other cuisines.

The only way of overcoming creative blocks is by keeping on researching and trying new combinations. It is so much of fun!

Since coming up with these dishes is such a labour of love, you’re bound to be attached to them. How do you handle it then when you get negative feedback on them?

We have to accept feedback. My palette and your palette might be different, and I will serve something I love to you.
But my job is to make the customer happy, so if people say something is not good, then I accept it and try to make it better.

Is that easy to accept?

At one point, it was not. But I learnt to, because it is a part of the job. I take suggestions from other people, from Kavan, the Directors, the service people, whoever is tasting the food. And based on what they say, I put it all together and come up with something new and improved.

In the 12 years that you’ve been in the kitchen, is there any particular incident that comes to mind? A disaster or crisis situation?

No memory like that stands out, but I remember when we were trying to come up with vegetarian starters and we had a lot of restrictions. Like it couldn’t be fried, or it couldn’t be certain vegetables because we already had them in our menu.

I felt like I was in a box. I tried something with mushrooms, but it turned out to be disaster. Kavan literally spit it out. I was like “Wow, how did I end up doing this?”

At that moment I felt bad, but when I think about it now, it’s very funny.

Tell us something we don’t know about Chef Kavan. 

Kavan is my good friend, more than my senior Chef. He will support you, no matter what. He will be there for you, if I do something wrong or something doesn’t go according to plan. He always tries and protects me, and motivates me to move on.

It’s very encouraging, his support.

Can you give us a less politically correct answer now?

*laughs* There is seriously nothing negative to say about him. The only thing I can think of is that whenever I talk to him, he will be on his phone. But don’t put that, I don’t want him to feel bad.

The success that Permit Room has seen must make you happy!

More than happy, it makes me proud. Because people are liking my food. And because of that, I have more of a responsibility. Once you set the standard high, you can have to keep pushing it higher and higher. And you need to think more creatively. It is seriously a challenge!

See, our theme is South Indian food and we need keep reinventing that.

When you’re not cooking, is there a hobby you enjoy doing in your free time?

I like to ride my motorbike. I have a Himalayan Royal Enfield, and I like to do trips on that.

I recently rode to Goa with my friends, for a three-days trip, and that was a lot of fun.

I frequently ride to my hometown in Kerala as well, because I really enjoy it.

Finally, if I had to ask you to pick your favourite and least favourite dish from the menu, what would they be?

See, if you ask me my favourite dish, it’s hard to pick just one. But if you’re really pushing me to name just one, I will always say it’s the Kerala Beef Fry, which I love to eat as well.

My least favourite dish would be a vegetarian dish I guess, maybe the Okra Podi Chips. The dish is great, but I’m not a fan of Okra in general. So maybe that, if I’m being forced to pick one.

What are you excited about for the future of Permit Room?

More and more people are hearing about Permit Room everyday, so we have to think about introducing new things.

I am personally excited about working on the Onam Sadhya again, because we got a very good response to that last time.
There is always something happening here, and something new to work towards.

More
articles

Look forward to having you back when you are old enough to get Toit!

Please contact us between 9am and 7pm for reservations

Oktoberfest Special

märzen

The classic, traditional Marzen, this beer style originated in Bavaria and is brewed primarily for the Oktoberfest during the end of September and the beginning of October. 

Our version of the classic is an elegant, malty German lager with a rich and toasty malt flavour, with an aftertaste so rich that you can’t resist another glass. 

*(ABV in Pune and Mumbai is 4.9%, and 5.8% in Bengaluru)

AROMA

Moderate intensity aroma of German malt, rich, bready, toasty.

ABV

5.8%*

MOUTHFEEL

Medium-bodied, with a smooth, creamy texture.

APPEARANCE

Amber Orange

FLAVOUR

Moderately-dry to dry. Distinctive and complex maltiness including a bready, toasty aspect. Moderate hop bitterness and low hop flavour.

Oktoberfest Special

German Pilsner

A crisp, exceptionally clean beer prominently featuring noble German hops and the finest Pilsner malt that gives it an impeccably balanced hop profile.

Pouring a brilliant straw colour, it offers floral and spicy aroma with flavours of lightly sweet malt, finishing firm and dry on the palate.

AROMA

Malty with floral and spicy aroma

ABV

4.8%

MOUTHFEEL

Light to medium body

APPEARANCE

Light Straw

FLAVOUR

Medium to high hop bitterness and subtle grain sweetness

Oktoberfest Special

Dunkel Bock

A clear, dark brown coloured strong lager, this beer brings the typical bready and malty characters to the forefront. Our Dunkel Bock is a strong, medium bodied lager, which is toasty but does not have roasted flavours and maintains clean lager attributes. It has little to no hop aroma or flavour, with only slight bitterness to balance the malty richness.

Get in the festive spirit with the Dunkel Bock. Prost!

AROMA

Malty

ABV

6.5%

MOUTHFEEL

Medium bodied, highly carbonated, smooth

APPEARANCE

Clear dark brown

FLAVOUR

Bready, toasty

Please contact us between 9am and 7pm for reservations

TOIT PUNE

Specials

American IPA

West Coast IPA

A West Coast-style American IPA aggressively hopped with a blend of Simcoe, Centennial, Amarillo and El Dorado hops.

This brew is all about the hops – that lends it clear aromas of pine, stone fruit and citrus.

The beer has a coating mouthfeel with long lasting bitterness and balanced malt body.

AROMA

Pine, stone fruit, citrus

ABV

6.6%

MOUTHFEEL

Light to medium body

APPEARANCE

Deep Golden

FLAVOUR

A crisp, bold hop forward front followed by piney and citrus notes

Sounds like something you and your friends would want to do?

Simply read and fill the form below and we’ll get in touch with you. And soon too! We hate turning people away, but we can only incorporate a certain number so that the experience remains personal.
All tours are currently out of Toit Bangalore.

    • Brewery Tours are held on every 1st Saturday of the month. The tour and beer tasting session starts at 11:30am and lasts for about 1.5 hours.
    • Registration fees for the Tour is Rs.850 + taxes. This is inclusive of beer samples, food pairing, a certificate & T-shirt.
    • Each tour has an upper limit of 20 people.  So register early to get your preferred date.
    • The minimum age to be eligible to sign up for the tour is 21 years. Carrying valid ID to take part in the Tour is mandatory. 
    • Kindly inform us in advance if you have any dietary restrictions or allergies.
    • We advise patrons who are on medication to refrain from taking the tour.
    • If you are a traveller, please note that International Credit Cards are not accepted as part of our online registration. Please send us an email to toitblr@toit.in and we can sort it out for you. Or just drop by at our pub, grab a beer and register at the front desk.
    • Because all the money goes to charity, refunds won’t be possible.
    • All tours are currently out of Toit Bangalore.

    Specials

    Kolsch Beer

    Kolsch

    The Kolsch, originating from Cologne, Germany, is a light and refreshing ale-lager hybrid. The beer is clean, crisp and delicately-balanced with a subtle fruit and hop character. Our version is made with a single hop, Mandarina Bavaria, that lends the brew distinctive mandarin and citrus notes.

    AROMA

    Low malt aroma, with a grainy-sweet character. A delicately spicy hop aroma, with a pleasant and subtle fruit aroma

    ABV

    4.9%

    MOUTHFEEL

    Medium-light & medium carbonation

    APPEARANCE

    Clear, pale gold to light gold

    FLAVOUR

    Low fruity sweetness, medium-low bitterness with delicate dryness and slight crispness

    Specials

    Dark Vader

    Schwarzbier

    ​​This German style dark lager is a regional specialty from southern Thuringen and northern Franconia in Germany.

    It balances a complex malt flavour with a generous addition of noble hops, with notes of caramel.

    The Special beer is rumoured to have strange powers, in that over a few pints, you seem to lose your ability to say ‘no’ to more. Don’t believe us? Well, have a taste of it yourself and see. But we warned—you don’t know the power of the dark side…umm…lager.

    AROMA

    Slightly malty

    ABV

    5.0%

    MOUTHFEEL

    Medium body, smooth

    APPEARANCE

    Black

    FLAVOUR

    Light malty with hints of caramel

    Specials

    West Coast IPA

    SMaSH

    While most beers use a blend of multiple hops and malts the SMaSH is brewed with a single variety of malt (Pilsner Malt) and hops (Amarillo hops).

    This refreshing beer showcases the individual characteristics of each ingredient, creating a distinctive yet balanced flavour profile. The Verdant IPA yeast helps the hop character shine through, while maintaining the grainy backbone.

    It’s the perfect beer to welcome Spring and the perfect excuse you need to get SMaSHed.

    AROMA

    Floral, citrus

    ABV

    4.8%

    MOUTHFEEL

    Light-medium bodied, medium carbonated.

    APPEARANCE

    Light yellow, slightly hazy.

    FLAVOUR

    Slightly bitter, citrusy flavour followed by malty aftertaste.

    Please contact us between 9am and 7pm for reservations

    Please contact us between 9am and 7pm for reservations

    Oktoberfest Special

    Schwarzbier

    This German style dark lager is a regional specialty from southern Thuringen and northern Franconia in Germany.

    It balances a complex malt flavour with a generous addition of noble hops, with notes of caramel.

    The Special beer is rumoured to have strange powers, in that over a few pints, you seem to lose your ability to say ‘no’ to more. Don’t believe us? Well, have a taste of it yourself and see.

    AROMA

    Slightly malty

    ABV

    5.5%

    MOUTHFEEL

    Medium body, smooth

    APPEARANCE

    Black

    FLAVOUR

    Light malty with hints of caramel

    Specials

    Kolsch Beer

    Kolsch

    The Kolsch, originating from Cologne, Germany, is a light and refreshing ale-lager hybrid. The beer is clean, crisp and delicately-balanced with a subtle fruit and hop character. Our version is made with a single hop, Mandarina Bavaria, that lends the brew distinctive mandarin and citrus notes.

    AROMA

    Low malt aroma, with a grainy-sweet character. A delicately spicy hop aroma, with a pleasant and subtle fruit aroma

    ABV

    4.9%

    MOUTHFEEL

    Medium-light & medium carbonation

    APPEARANCE

    Clear, pale gold to light gold

    FLAVOUR

    Low fruity sweetness, medium-low bitterness with delicate dryness and slight crispness

    Specials

    saison

    Lemon Tea Saison

    A farmhouse style ale celebrating the refreshing flavours of lemon chai. Crafted by infusing Malabar tea and a squeeze of farm fresh lemons, the beer has citrus fruit and spice notes that remind you of the soothing comfort of a cup of lemon tea, with a boozy twist of course!

    AROMA

    Fruity with a spicy yeast character

    ABV

    4.9%

    MOUTHFEEL

    Light to medium body

    APPEARANCE

    Fruity with a spicy yeast character

    FLAVOUR

    Citrus and pepper spice

    Specials

    Belgian Tripel

    Tripel X

    A clean, crisp, delicately-balanced beer with a very subtle fruit and hop character.

    Brewed with pilsner malt and homemade candy sugar, our take on this Belgian classic style is smooth and complex. Strong malty & mildly sweet notes deliver a pleasantly dry finish. This one packs quite a punch & you will barely notice it, making it a dangerously session-able beer

    AROMA

    Complex fruity aroma

    ABV

    8%

    MOUTHFEEL

    Medium body

    APPEARANCE

    Pale gold

    FLAVOUR

    Mild sweet malt flavour, with a soft bitterness and fruity flavors

    Specials

    Guest Tap - Oi Brewing

    Lemon Hard Seltzer

    100 calories and 2 grams of carbs per pint! The Oi Lemon Hard Seltzer is made from a natural honey base just like a mead. After a special proprietary fermentation process, they use the traditional Bourbon method and filter the Seltzer over a bed of charcoal that eliminates all color and taste from it.


    The result, a sparkling clear beverage, which is then naturally flavored with lemon. Refreshing, light and crisp!

    AROMA

    Lemon

    ABV

    <4.95%

    MOUTHFEEL

    Crisp and spritz

    APPEARANCE

    Clear

    FLAVOUR

    Tart lemon

    Specials

    Tall. Dark. Handsome.

    Belgian Dark Strong Ale

    A dark, very rich, complex, strong Belgian ale, this special is brewed with Pilsner malt, dark candy sugar and aromatic malts.

    This brew leads with strong aromas and flavours – caramel, raisin, dark fruit and candy sugar notes.

    We weren’t kidding when we named this one – its guaranteed to make you swoon!

    AROMA

    Complex maltiness and some phenolic spiciness

    ABV

    7.2%

    MOUTHFEEL

    Full body

    APPEARANCE

    Deep Amber

    FLAVOUR

    Rich malt, raisin and candy