Behind the Brewpub Scenes

Date

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 stay 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!

Meet our very own master Chef, the man who puts the magic in the menu—our Head Chef Sameer Ali.
From the crisps and grills for the beer, to the fully elaborate meals for families, Chef Sameer has got it all down to a perfect recipe.

Tell us a little about your eventful culinary journey before Toit.
I’m basically from Hyderabad, and I did my Hotel Management there as well.
On a friend’s suggestion, I came to Bangalore. I came to Bangalore first because I was into modelling and acting, not for a chef’s job. I was also part of a dance group. So I came here, because the modelling industry was doing well here.

One of my friend’s suggested I join this Italian restaurant in Koramangala. So there were two reasons I came here—modelling and the restaurant. I worked there for a few months, and that’s where I met my mentor Max Milano. He taught me everything. Meantime I was doing my dance and modelling on the side. And that’s how I got interested in cooking.

I’ve cooked for Salman Khan, Katrina Kaif, John Abraham, Sanjay Dutt, Shahrukh Khan.

Then, after about two years, someone asked me to go to Mumbai, because there was a huge scope for modelling and acting there, along with the culinary industry. And my mentor joined an Italian restaurant chain there. He asked me to move there, and I said I definitely would, and so I went to Bombay in 2007. Everything was taken care of.

When I was there, we got to meet a lot of Bollywood personalities because we used to do outdoor catering, and my Chef would always send me for these things. I met so many stars!

Who all did you manage to meet and cook for?
So many—Salman Khan, Katrina Kaif, John Abraham, Sanjay Dutt, Shahrukh Khan.

Out of these, meeting Salman Khan was the best feeling for me, because he is like my idol. So I was extremely happy. And because I cooked pasta for him and he liked it, he agreed to take a photo with me. I was very happy and very nervous as well.

You’ve worked in Bombay, and Africa as well, right?
I worked in Bombay for about three years. And then the struggle in acting and modelling became too much. I decided to concentrate on being a Chef and cooking became my passion.
At this time, my Chef told me about a restaurant opening in Hyderabad by a famous DJ, and I was more than happy to move back, because I could be with my mother. She was alone, and I thought let me go back and stay with her.
This was in 2010.

Unfortunately, because of the political scenario and riots in Hyderabad at that time because of the Telangana issue, the restaurant project shut down, because the tension was too high at the time. I was surprised, but my mother wasn’t well, so I stayed at home for a few months to be with her, before moving back to Bombay again. After a few months, the restaurant in Bombay also shut because of some personal problems among the owners. At the same time as this, I got an offer from Africa.

What was the Africa experience like?
I moved to Nigeria, where I was working for a Sindhi couple from England, who had opened an Italian and American sports bar. I was there for about two and a half years.
Last January, in 2014, I came down to India and got married. Then I was supposed to go back in Feb but the people there refused to provide visas for my family, and said it was only for me. For that reason, I decided to stay back here and be with my wife and mother.
So I quit the job in Africa, and decided to look for a job in India. I first looked in Mumbai, since I had worked there for a few years. But I couldn’t find anything that suited me.

I moved to Nigeria, where I was working for a Sindhi couple…

So how did Toit happen, in all this?
One day, I met a friend who I had worked with in a restaurant, and he was the one who told me about Toit. He told me that they were looking for a chef, and asked me to send my CV to him. I got a call from Mr. Arun, so I came down to meet the owners, did a food trial and an interview. They were happy, and on the 11th of March, 2014, I joined Toit.
And my family shifted here a month ago.

How big is your team at Toit?
Including me, it’s 33 people.
They are a very good team to work with. Initially we had a bit of a language barrier, but I was here in 2005 for sometime, and I learned Kannada then. And that settled the communication, and everything is smooth now.

Toit-Staff10-Content

Any memorable incidents that took place, since the kitchen is so busy?
Only rare delays. Nothing major, but sometimes when the barker tells them what to, the boys sometimes forget. And that’s when we have to work quickly to make sure everything is done on time.

Isn’t it really hard to oversee such a huge team?
Actually, we have different sections in the kitchen and each of the sections has two to three boys dedicated to it. There’s the cold food, the starters, the fryers, the grill, the pizza and the pasta sections. Everyone is given instructions, and they know what they have to do. I rarely cook. I oversee the functioning of the kitchen, look after final tasting and making sure the final plating is done right.

On a scale of one to ten, one being Nigella Lawson and ten being Gordon Ramsay, how strict are you in the kitchen with your team?
I’d say I’m like Gordon Ramsay. I can be pretty strict when it comes to food.

What’s your favourite dish to make out of the Toit menu?
I love making all the chicken items, and even the steak.

I’d say I’m like Gordon Ramsay. I can be pretty strict

And which is least interesting?
Maybe the fryer section foods, like vegetables that are batter friend.

What’s a typical work day like for you?
Actually, I’m very health conscious. I work out daily, I go to the gym between my shifts regularly without fail.
I’m usually here by 11:30 am, I do a check of everything once, taste some sauces, and coordinate everything with my team.

I also do barking, which is reading out and telling each section what to do for the day. We have a different set of instructions for the evening. And then we also check all the ovens, and the pizza oven temperature, since it is wood fire, to make sure everything is fine. We do this everyday. During my break at 3:30, I go to the gym, workout for two hours and then come back here and stay till the place closes.

Fitness seems to be your other passion.
Yes. When I was in Africa, the gym membership there was too expensive so I made my own equipment and set up my own private gym for myself. I am crazy about fitness and have always been very health conscious.

Along with the beers, people come here expecting a lot from the food as well. Is it a challenge to keep the quality consistent?
Not really a challenge. It’s become like a habit for us. We make sure we maintain a good, experienced team. I have trained them, and they have also had a lot of experience working here before I joined also. The main challenge is when things get busy, because it is a very demanding job. So tiredness does set in sometimes, but otherwise it’s very rare.

in Africa, I made my own gym equipment and set up my own private gym

Do you have a favourite chef?
I follow Gordon Ramsey and I want to be like him. That’s my aim.

Is it hard to deal with criticism from customers?
The kitchen is actually very busy, and it happens very rarely here, but sometimes some things might be undercooked. Or in the case of the pizzas, since ours are wood fire pizzas, the edges might get burnt sometimes because the temperature is too high. These things happen rarely but we know how to deal with them. I don’t take it personally, as long as the feedback is useful and the person knows what they are talking about.

What’s the perfect menu according to you?
In a place like this, it shouldn’t be fine dining. There should be a good mix of fried things and starters that go well with beer. Even barbecue things. And apart from that, there should also be a nice section for some good mains. My travel and experience has taught me a lot, and I think that helps me contribute to the menu as well.

My travel and experience has taught me a lot…

How has the experience at Toit been so far?
Very good. In all my experience so far, this is the biggest restaurant I have ever worked in, handling the entire restaurant, all three floors. It’s been a good learning. It’s different because I come from an authentic Italian background, so I got to learn and also add my own experience to everything.
Everyday is challenging. The boys here have been working here from the start, and they’ve started working from scratch. So I had to train them as well, and build on the knowledge they already had, and make sure they know my hand. Now everything is perfect.

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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