Toit (No, Bangalore people, it does not rhyme with the first half of goitre. It is a French word, pronounced ‘twa’ and it means roof-top.) You walk into Toit and you know it’s all roofie. No, not joints. Roof-top like. With little glass blocks inlaid, to let the sun through.

[Edit: November 20th, 2012
The guys at Toit wrote in to clarify that the name of the restaurant comes, not from the French word for rooftop but, from a movie reference.]

It’s a great place. Well lit, in terms of natural light, and a general laid back feel. It comprises three levels – the ground floor, which we didn’t sit at… the first floor, that has a dance floor, for god-knows-what reason… and the second floor, which is broken into two sections, one with a brick oven pizza and a bar, and the other for the boring guys (where we sat!). They have an extremely, extremely creative menu. It is quite apparent that they have a skunk for their mascot. And their tag “Sending it since 2010” could’ve just been “Scenting it since 2010” in that case. Ok, no. That’s just me being mean for no reason at all. I loved the place. I liked the food better than the food at The Biere Club. We got to Toit early, just a little after noon, to get a good table and to avoid the crowd. It worked well. By about 1:30 pm, the place got atrociously noisy (and busy) and then things stayed that way until we left at about 5 pm. I’m sure it only got worse, as the evening progressed. The service was also painfully slow, late afternoon. But at some level, a lot of this was forgiven because the food and the beers were that good. The beer menu also came with suggestions for food pairings. I thought that was quite cool. And they’re priced between Rs 200/- to Rs 250/- for 500 ml servings. That is very reasonable, if you ask me.

We started off with the taster. They had, on tap, beers with some very cool names: Basmati Blonde (with a lacy black bra, please note), Toit Weiss, Colonial Toit and Dark Knight (The Joker and Batman, in place) – in that order, in the picture below.

They didn’t have the Toit Red that evening and B tells me it’s very very good. They didn’t have the Tintin Toit (Captain Haddock!) that evening either. But they had a beer I ended up calling cereal-beer because it was a mix of four grains: oats, barley, wheat and rye. And that’s the last beer I ordered that afternoon. It didn’t disappoint. Not one bit. It had the lightness and colour of a good hefeweizen and yet, it has a taste very very unique.

But why start at the end? Let me start with what we started the afternoon with. I went for the Basmati Blonde, while B played safe with the Weiss. The Basmati Blonde was refreshingly beautiful. You really *could* taste the basmati, with a hint of fruit. Also, another extremely light beer that totally grows on you. The Weiss was, of course, very very good. All Weiss beers are good. All weiners are awesome too. Assorted sausages, that is.

We ordered something called the Sausage Schwartzenplatter – a platter with four different varieties of sausages: Garlic Krakauer, German-style Bratwurst, Knaxx sausage and German-style Weisswurst Sausages, along with mustard, dip and “(scoff) veggies.” We never got any mustard and the veggies were well, *scoff*, but the sausages…. Oh boy, were they good or what!

The Garlic Krakaur are the light yellow sausages you see in the middle. They were wonderfully spiced on the inside, hints of oregano and pepper. And a lot of garlic.

The long ones in the front are Bratwursts – hot dog style sausages, as good as ever, usually cooked by pan-frying or roasting. (The German verb “braten” means to pan fry or roast.)

The Knaxx sausages are the tiny ones wayyy in the back. They had an almost rubbery cover, much like the dried sausages that one can eat cold (or at room temperature). But within, they were strongly flavoured and very very juicy.

The white sausages in the bowl are Weisswurst sausages – literally, white sausages. They were extremely tasty, rich in herbs and onion. And here’s what I found on Wikipedia about them:
Weisswurst are easily perishable. They are traditionally made fresh, every morning, without the use of preservatives or methods of smoking to cook, and eaten as a snack between breakfast and lunch. There is even a saying that the sausages should not be allowed to hear the church bells’ noon chime because before modern refrigeration technologies, in summertime these sausages would go bad before nightfall.(We had them about 2 pm and we shall burn in the fires of hell when we die. Oh dear!) Typically, they are cooked by heating in salted water well short of boiling, for about ten minutes, upon which they turn greyish-white. They are served in a bowl together with the cooking liquid and then eaten without the skin. Ways of eating Weisswurst include the traditional way, called zuzeln, in which each end of the sausage is cut or bitten open, then the meat is sucked out from the skin. (B and I might have raised a few eyebrows and left a bunch of people gaping at the violation of Indian culture and tradition had we attempted something of this sort!) The more popular (and discreet!) way, of course, is to cut the sausage along it’s length and then “roll out” the meat from the skin with a fork, or just rip the sausage apart and consuming the filling. Too bad nobody told us how it’s done! But I’ll keep this in mind for future food-snobbery.

All that said, I wish I didn’t feel the need to write in detail about sausages. The pervert in me is rolling her eyes. So, back to the beers.

The Dark Knight was a fantastic stout, dark and full-bodied, extremely delicious and complete with a coffee after-taste. We ordered two of those. I think we’re both suckers for stout.

I also had one of my best thin-crust pizza experience EVER at Toit, that afternoon. A vegetarian pizza, more over! Sun dried tomatoes and artichoke. Drizzled with chilli olive oil and loaded with enough cheese to keep me happy for weeks.

And then, of course, came my four-grain-beer. I think it worked beautifully with the pizza. Also, alright. I was mildly buzzed. B ordered himself a Basmati Blonde. And then we packed off to @saffrontrail’s for a homely dinner, about which I may write about in another post.

Toit, ummm…
Value for money: 4/5 (I paid Rs 2700/- for a beer-taster-thing, 5 beers, some fancy firang sausages and an amazing pizza)
Service: 2.5/5 (It got worse as the place got busier)
Ambience: 3/5 (It was noisy, sure, but the inlaid roof tiles were a total win!)
Food: 4/5 (Very very good food. I’m told the scotch eggs are pretty good too, as are the beefy loaded potatoes.)
Beers: 5/5 (Excellent stuff. And for the price you pay for a half litre, fucking brilliant!)

About whether I’d like to got o Toit again some day, fuck, yes. Can somebody buy me a trip to Bangalore already? So many reasons. So so so many reasons. 🙂


5 thoughts on “Toit

  1. Kudix

    Dear cookydoh,

    We are the PR team at Toit, which includes the skunk, kudix. One of our jobs is to traverse the world wide web everyday for such lovely write-ups on Toit. Thank you for the well-written review. We have taken note of some of our failings, such as service, and will work on improving it. And we are sorry about not serving mustard with the sausage platter – that was a mistake. It should’ve been served.

    You appear to be quite the beer connoisseur and we are happy you liked all of our beers. We now consistently have more beers on tap – in fact as I write, we have 8 beers on tap – including a Pumpkin Ale made for Halloween. Since you love beer so much, the next time you are in Bangalore, we will offer you a free tour of our brewery. Just write in to us at so we can schedule it with our head brewer.

    Our name has had much cause for confusion and we have gladly not publicly clarified. Now, to clarify in private. The people of Bangalore pronounce Toit correctly. Yes, it is also a French work for roof, but that unfortunately was not our inspiration. Our real inspiration has been from the Austin Powers Gold Member movie, where he says, “You are toit like a toiger”. A play on the word “tight”.

    Oh, we love the whole Douglas Adams theme to your blog. Hope to see you at Toit again.


    • cookydoh

      Oh dear! I’m sorry I made the “twa” assumption. Toit as a tiger makes so much sense. I remember making a joke about “yaar, hum toh pee ke toit ho gaye” that afternoon. I loved your beers, yes.
      And about free brewery tours, yay! i’ll write to you when I’m in Bangalore next.
      Thank you so much for writing in and for appreciating the blog. 🙂 It really means a lot.

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