Restaurant Name: Independence Brewing Company, 79/1, Zero One Complex, Pingale Vasti, Mundhwa, Pune
Date of Visit: 8th August 2018
An exclusive #FoodProwl (http://www.foodprowl.com/) food tasting event :).
FoodProwl team was invited at IBC for a pre-tasting event of their new menu which already has been launched now and available for regular customers. Some of the new additions, both cocktails as well as food, were simply superb, adding new feathers to already existing menu, which in itself is quite amazing.
The new cocktails that have been added to the menu are : Ouzo Effect, Blushing Lady, Lono’s Makahiki, The Beetroot Project, and Black Hole. Ouzo Effect, a Jim Beam based cocktail flavored with Sambuca, Mint and Lime was the most outstanding cocktail of the entire new batch.
The Beetroot Project and Black Hole are also nice cocktails, something really different that I have tried. But the individual liking toward both of them is surely going to be highly subjective because of the contents. The Beetroot Project is a vodka based cocktail flavored with Beetroot juice, Kokum crush, Tabasco, Lime, etc., beetroot being the most dominant flavor. It comes with an option of having torched Bacon on the top. Black Hole is a rum based cocktail flavored with activated charcoal and other ingredients.
Lono’s Makahiki, Rum based cocktail nicely flavored with cinnamon, kiwi crush, mint and soda was also good, but not upto the mark to call it potent considering it has rum in it.
Being a hardcore non-vegetarian, getting vegetarian serving upfront, in the form of Gunpowder Button Idlis, on a food-tasting afternoon is a big surprise. And even bigger surprise, if it tastes so awesome that you just can get over it !!! The idlis were super soft and ghee fried with gunpowder and curry leaves, perfectly done by the chef. To see such a good veg South-Indian option on the menu of a brewery.
Stir Fried Chicken Liver in Green Masala another typical bar-bite was nicely prepared using flavorful green masala with liver cooked perfectly. Not too spicy, which was good to see. Served with bread as siding, helps to kill the redundancy that can be caused by eating too much of liver at a go.
Chicken and Prawn Dumplings in Sichuan Chilli Oil was another excellent preparation served. The dumplings were soft and succulent and the sichuan chilli oil was also not too spicy.
Bohri Style Smoked Mutton Kheema Samosas for me was the winner for the day. The coating was thin and crisp and the kheema stuffing was juicy and had subtle flavors. A perfect serving for the afternoon with beer in glass and raining outside. The smoked flavor was not very distinct, but too smoky flavor might ruin the entire thing, so I am totally fine with what was served. The best part, there were not too oily 😀
Masala Fry Calamari was a touch on the spicier side but again prepared perfectly. Served with bread on the sides helps to suppress the spice levels, if anyone finds it difficult to handle.
Pulled Pork Tacos were absolutely delicious, all pork lovers out there must definitely try this out. The humongous tacos were absolutely loaded with pulled pork, which itself was quite superbly done – tender and juicy. Served with salsa alongside, it was a nice combo.
Independence Wings – Dry Rub Cajun Spice was done excellent too. The shell was thin and fired perfectly to give a nice crispy texture, rubbed with cajun spice to give nice flavors to the wings. Not to forget that the wings itself were tender.
For some health conscious peoples who for some reason end up at IBC, should not be disappointed as they have really good salads to choose from. Quinoa Salad and Soba Noodles Salad are tow new additions to the salad section. The quinoa salad is loaded with dry fruits and nicely dressed. The soba noodles salad had a very mild dressing done on it, flavorful nevertheless.
Grilled Fish Burger is a new addition into the burger section. The perfectly grilled Bhetki fillet with onion and lettuce was used to prepare the burger. I would have loved to remove the grilled fish from the burger and consume it as a stand-alone entity 😉 but really goes well with the burger as well.
Achari Paneer Sandwich, a new addition into the sandwich section, might turn out to be attraction for the veggies. The achari masala used was simply superb and panner blended with this masala and used to prepared the grilled sandwich – that’s awesomeness served. The portion served to us, although the achari masala being very good, was a little bit of turn-off due to too much of salt content. Just one thing that went off that afternoon. We also suggested the chef to try out the same preparation in the form of Pita Pockets, which was duly noted. It would be really nice to have both grilled sandwich as well pita pocket options avaialble to choose from.
Four Cheese Pizza, the four cheese used being mozzarella, cheddar, feta and blue cheese. It’s the use of blue cheese that creates all the magic. This can get a little beat salty or pungent because of use of blue cheese, regardless of it the pizza was amazing.
Spaghetti Carbonara was an absolute heart-winner. The spaghetti was so well cooked, totally infused with bacon flavors with every single bite. Garnished nicely with herbs and creamy sauce- an excellent addition for pork lovers.
Nasi Goreng served with chicken satay and sausages alongside and a sunny side up on the top of rice was again very well done. The fried rice however could have had more flavors infused in it.
Classic Lamb Stew was really classy. The mutton was simply stewed very well – simply melts in the mouth.
Soya Chilli Pork Chops again tuns out to be a great addition to the menu for pork lovers. Perfectly cooked meat – juicy and smoky in soya chilli based preparation which was not too spicy.
Independence Butter Chicken was again superbly prepared dish. The chicken was succulent and the gravy was perfectly balance – neither sweet nor spicy, pure creamy.
Cometh the desserts. Coffee and Coconut Pudding was indeed a very pleasing preparation for a dessert. Just perfectly balance flavors of coffee as well as coconut to suit taste buds of the masses.
Salted Caramel and Dark Chocolate Tart is again a great addition to the already delicious desserts list. The arousing pleasure of dark chocolate combined rock salt and hint of caramel was just like heaven.
The rum infused Dark Chocolate Souffle served with vanilla ice-cream is already a classic dessert served at IBC.
As always the case at IBC it was again an afternoon that was filled with fun, good and drinks. Thanks to Hussein for being such good host on behalf of IBC and taking care of every minute details.
Disclaimer : The food tasting, exclusively for FoodProwl, was hosted by Independence Brewing Company. The review, rather feedback, written is totally based on personal opinion and experience. Assuredly it is not a paid review. Visit the restaurant yourself and see how thinks go for you with food, ambiance, service, etc.