Kudix Mug Holder of the Month

Date

At Toit, our customers have always been our primary focus. They’re the ones who bring life to the place, create memories and end up giving the place its familiar, friendly vibe.

And there are so many different kinds of people who come through our doors daily, that we wanted to get to know their stories.

The Kudix Mug Holder of the Month is our little way of celebrating our customers, and their unique stories.

What do you get when you put Physics, sustainable energy, the Tango, and beer together? Our Mug Holder of the month Naveen, that’s what!

Why do you think you were selected as the Mug Holder?

I believe I deserve it! I’ve been a patron of Toit for a very long time, from the very beginning. And I like this place.

Everyone here knows me and I know them as well. It’s a very comfortable space.

Everyone here knows me and I know them as well. It’s a very comfortable space.

Are you sure it has nothing to do with the amount you drink?

I know the Mug Holders are usually people who can drink a lot, and I’m not. I come here maybe two-three times a week, have a beer, and go. Because I like the beer.

So I’m here at the end of a workday, when I’m hosting friends, or having meetings, whatever.

What do you do?

I’m retired and I have a startup at the same time.

Care to elaborate?

I studied all over the place. I worked in Hawaii and California, and every time I’ve made my pot of gold, I’ve said, “Ok fine, now I need to chill”. But then I get bored and need to do something else.

My last paying job was in solar energy, around the end of 2013. And after that I was just bumming around the world and I got bored again and decided to do something. That’s when my classmate and I started an imaging and machine learning startup.

What does that mean?

We create products that analyse videos or images for different customers.

It could be a retail customer, for whom we might create analytics for in-store. Or it could be for R&D customers who have microscopes and scanning electron systems where they have something that they need to characterise automatically so that their workflow is optimised.

I studied all over the place.

Or it could be med-tech, where you’re helping improve diagnostics.

It’s basically a multi-expertise venture. My background is in Physics, Imaging, and we have team members who are experts in Machine Learning, and other members who are medically oriented.

And this is my small startup/retirement fund.

Has this always been the field you’ve been working in? Since you’ve worked all over and done different things.

Not really. I got my degree in Physics and I was working in solar energy in Hawaii, right out of college. Everyone was very jealous, because they said that now that I’ve gone to Hawaii, I’ll never come back.

Everybody has this island mentality right? In two years of going there you decide on whether it’s too isolated and beautiful for you to come out, or again too isolated and beautiful, hence too idyllic, for you to stay. 

I came out, because I knew it wasn’t representative of the real world—the real world is too chaotic!

What’s wrong with something being ideal?

It’s nice, but when you’re a young person you want a greater stimulus. It’s a great place to grow up, or a great place to retire. 

That’s why I came out and I was travelling in China, and Africa, and Sri Lanka. I was consulting for various companies and NGOs.

I used it as an excuse to travel and meet my friends.

And how did you survive?

There’s a strategy right? You have friends in all these places, you go and exploit their friendship, and stay at their places.

In all the places you’ve stayed/worked in, which one have you liked best?

Well, San Francisco is great because if you’re a geek like me you’re surrounded by geeks and they all also love beer.

It’s a lot of interesting people doing interesting things. Plus, they have a great food culture there.

I was travelling in China, and Africa, and Sri Lanka

But having said that, sometimes it also ends up being random places you’ve traveled to that become your favourites, where for a brief period of time, you end up finding your comfort zones.

How long have you been in Bangalore?

My family has been here for 19 years. I briefly studied in St. Joseph’s, did my final year B.Sc there. Then I went to Bombay, did my Masters in Powai, and then left to Florida.

Only since late 2013, I’ve put my roots here, which has made my Mum very happy.

Are you liking it?

I’m a very closed-circle person, so I only do things that I like. I do my startup, it’s interesting work, and I have a bunch of customers in the U.S. who have interesting challenges for us. 

I also go sit at interesting places and work—so I sit at coffee places, co-working spaces, or come to Toit and sit and work.

Since what we’ve been building as part of the startup has mostly been advanced software, we can really do it out of anywhere. That’s easy.

The last gig in solar energy, we had to be in a  lab because we were creating advanced solar technology and implementing them in various parts of the world.

Have you always been this interested in sustainable energy? And do you face a lot of resistance towards your field of work, from say, corporates?

I love solar! 

The resistance is always economical. You give them a way to reduce their tax burden, and everybody will jump in.

Businesses have already jumped in, consumers need a tax break and that will be it.

No one actually looking at the long run.

No one is actually looking at the long run. It’s long-term thinking versus short-term thinking and I don’t blame people in India for not taking it upfront. We are still a lower-middle income country and you can’t be expected to suddenly make the transitions that Germany or Japan did. Even they have structures that help them out, tax-breaks wise.

These things are coming, for sure! And that’s exciting.

Have you also had to deal with a lot of people who don’t believe that global warming is taking place?Especially in the US?

Not really. Those are usually the ones who have control over the microphones that are so vocal, or others who are in cahoots with big corporations. But even they are changing because they are realising that their bottom lines are getting affected by this.

But for me personally, it was almost like an echo chamber. I grew up in an academic field and with friends who are highly educated. And even if they’re not highly educated, they’re very socially, ecologically, sustainably aware.

…usually the ones who have control over the microphones that are so vocal

So it’s very difficult to find people of completely opposing views. Although, we’ve had conversations among scientists about the details of what the uncertainties are as far as global warming is concerned. Things like how soon cities are going to be submerged, and how crop patterns will get affected, and those kinds of things.

But 99% of scientists and knowledge out there agrees that global warming is happening, so there is no point in debating that within close friends, but we do debate about what the actual changes that might occur will be, and how do we mitigate it.

What then, is the most popular topic for physicists/scientists to debate about over beer?

*laughs*

There are two kinds of people, right? One kind are geeks, who always talk about geeky things and the other kind, are talking about women.

Which category do you fall under?

I’m the interface. I can switch from pop-culture to things as deep as the meaning of life.

What are you most excited about working on with your startup right now?

The recent most exciting thing is that we’re trying to create a product for the medical space. I can’t talk about it too much because we are in a startup competition and we’ve reached the last phase. We’re making the final pitch on August 31st, so that’s pretty exciting.

When you’re not busy working with sustainable energy, is there anything else you like to spend your time doing?

My friends have blackmailed me into learning Tango.*laughs* 

There is a very famous Academy in Bangalore called Bangalore Argentine Tango, and one of my close friends, who also has a lot of random adventures, has been active in the Bangalore Tango scene. Him and his girlfriend blackmailed me into this.

It’s been five to six months now, and Tango music is hypnotic. It takes some time for you to get used to it, but then it just starts running in your mind, almost like background music.

My friends have blackmailed me into learning Tango

It took a long time for me to be convinced, and it’s becoming more and more fun.

Plus, I can approach it in various ways—I can approach it as creating connections with people, or as an amazing bio-mechanical thing that is happening. At some technical level, it’s all about balance of weight, communication, and all that.

And the thing is, people who haven’t danced before, will always find Tango very interesting because it is a natural extension of walking.

And on the sustainable energy front, what excites you about the coming future?

Excitement is the wrong word—I would say that there are a lot of interesting possibilities. So with energy systems per se, there are interesting possibilities that we will make a transition. It might not be complete but people will demand that their cities should have less pollution, the cars in their cities should have good filters, public transport should increase and also have better roads, more trees and stuff like that.

The challenge of integrating technology and people, is real.

The voice always comes with people having a say in their economic environment and that is happening. As far as science and technology is concerned, we are at this point where a lot of things are being replaced by semi-automated systems. So the worry is about how we will provide jobs for 100 million people.

The challenge of integrating technology and people, is real. Providing meaningful lives for everybody, and at the same time create efficiencies and better products. From a science point of view, discovery is always going to happen. And it’s always exciting. The real question is about how socially, economically, and politically relevant these discoveries will be.

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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

Special Beer

Beetroot Lemon Gose

This special beer is a tart, refreshing wheat ale that is kettle-soured with lactobacillus and brewed with beetroot, lemon, and pink salt. (Ingredients that also give it the unusual colour.)

This is an easy-going, sessionable beer but has a unique complexity achieved by beetroot juice and lemon. 

AROMA

Earthy, lemon

ABV

4.8%

MOUTHFEEL

Medium-light body

APPEARANCE

Ruby with pink tones

FLAVOUR

Tangy, light, sweet and sour with the earthy sweetness of beetroot

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

Kolsch

A clean, crisp, delicately-balanced beer with a very subtle fruit and hop character. Made with a single hop, Mandarina Bavaria, that lends the brew a distinctive lemon rind flavour, that makes this pleasant beer all the more refreshing. 

AROMA

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

ABV

4.9%

MOUTHFEEL

Medium-light with medium carbonation

APPEARANCE

Clear, pale gold to light gold

FLAVOUR

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

Special Beer

Black Rice Ale

Looking for something a little different?  
Brewed with black rice and specialty malts, this special brew is characterised by a slight malt sweetness, and balanced out by an earthy and nutty note that comes from the black rice.

AROMA

Mild sweetness

ABV

5.5%

MOUTHFEEL

Medium body

APPEARANCE

Dark brown

FLAVOUR

Brown bread, light nutty and chocolate notes

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

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

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

    Please contact us between 9am and 7pm for reservations

    TOIT PUNE

    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

    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