Independence Brewing Company - My Go-To-Chill-Out Place!

Independence Brewing Company invited Team #FoodProwl for a tasting. They’ve added new dishes to the existing menu and we were invited for a tasting of the new dishes.

I’m not new to IBC; I invariable end up there with friends or my mum. Over the months, during some of those luncheons, I had already ordered a few dishes from the ‘Trial/Chef’s Menu’ hence I knew this was going to be an afternoon of excellent food.

They began the tasting by serving us various cocktails and mocktails. The teetotaler in me opted for the Pino-Co mocktail. It was a very refreshing blend of fresh pineapple, orange juice, cranberry juice, coconut syrup and mint.

The first starter brought to the table was the Gunpowder Button Idlis. I’ll have you know, I love South Indian food but, I hate idlis! The only thing I wanna do with them is use them for discus throw. (those of you who like idlis are probably going to slaughter me :P ).  These idlis, though, were like no other! Ghee fried and tempered with mustard seeds, red chilies and curry leaves; these soft pillow-y clouds were sprinkled with hues of sunset (read: gunpowder). Sigh! Put this on your ‘must try’ list and, don’t forget to thank me later. :D (Note: This review is delayed by three weeks and in these three weeks, I have already been to IBC, twice, to hog on these delectable babies)

The other starters served were Stir Fried Chicken Liver in Green Masala, Bohri Style Smoked Mutton Kheema Samosas, Pulled Pork Tacos, Independence Wings Dry Rub Cajun Style, Chicken & Prawn Dumplings in Sichuan Chilli Oil and Masala Fry Calamari.

One of our team mates’ steers clear of organ meat hence was a tad apprehensive about trying the chicken liver. But after taking one hesitant bite, even he could not stop raving about how good it was. Yes, it was ‘that’ good! 

The Bohri Style Smoked Mutton Kheema Samosas were one of the best in the city. The kheema was beautifully smoked and the spices used were light and fragrant. The savoury kheema shone its way through the golden crisp outer covering. 

The Independence Wings and the Masala Fry Calamari were also very nicely done. It’s always a pleasure to eat well cooked calamari and this was just that. They were spicy, but I love spicy food. They served the calamari with Garlic Bread which helped to tone down the heat level.  

The Pulled Pork Tacos were soft shelled tacos filled with juicy pulled pork meat and sautéed sliced onions. The salsa served on the side, paired very nicely with the tacos. 

The dumpling wrapper for the Chicken & Prawn Dumplings in Sichuan Chilli Oil was delicate and the filling was delish! The Sichuan Chilli Oil added a certain oomph to the dish and yet, wasn’t “mouth-burningly” spicy.

Achari Paneer Sandwich and Grilled Fish Burger were the next two dishes brought to the table. The Achari Paneer was good, but the sandwich turned out to be a tad salty. We informed the chef of the same and he promised to look into it. We also requested he lessen the capsicum and onion quotient in the sandwich so as to allow the Achari Paneer to shine. 

As for the Grilled Fish Burger, unlike most restaurants that use Basa, IBC uses Bhetki. The fish was grilled to juicy perfection; it was excellent. This was one scrumptious burger!

We also tried the Four Cheese Pizza. The four cheeses used were, Mozzarella, Cheddar, Feta and Blue Cheese. While all the cheeses did their bit for the pizza, it was the Blue Cheese that gave the pizza its zing and shine.

For mains we were served Spaghetti Carbonara, Nasi Goreng, Classic Lamb Stew, Soya Chilli Pork Chops and Independence Butter Chicken.

The Spaghetti Carbonara was cooked to perfect al dente texture and was creamy and toothsome. The bacon lent a lovely smokiness to the dish. 

The Nasi Goreng itself was not as flavourful as a Malaysian Nasi Goreng should be, but the chicken skewers served with it were yummy! 

The Lamb Stew was rich and robust in flavor, as was the Independence Butter Chicken. 

 I’m always on the look out for a good butter chicken and this turned out to be a very good one. Creamy, not too spicy and definitely not sweet; it was puuurfect! 

The Soya Chilli Pork Chops were beautifully rendered pieces of ‘oink’. The fat to meat ratio was correct and the pork was cooked to ‘fall of the bone’ consistency; they just melted on the palate.

We ended the meal with Salted Caramel Dark Chocolate Tart, Coffee and Coconut Pudding and Chocolate Souffle with Ice Cream and Custard Sauce. 

The delicate tart casing was filled with a thin layer of salted caramel and dark chocolate and sprinkled with granules of rock salt. The flavours performed a perfect tango on the palate. 

The Chocolate Souffle served at IBC is the best in the city. I say that with firm conviction! That perfect rise of souffle, the molten chocolate within; it’s beyond decadent! 

The Coffee and Coconut Pudding was served with a quenelle of fresh cream and a drizzle of caramel sauce. The coffee and the coconut flavours were well balanced. Smooth and creamy with a hint of caramel, it’s a dessert that will appeal to most people.

This was an invite for a tasting but, as I mentioned earlier, I frequent IBC often because it never lets me down with regard to food or service. The place is classy with regard to food and service and yet has a vibe that allows you to relax. Their music playlist is just as awesome as the food they serve. It’s a place I return to time and again and I don’t see that changing anytime soon. *greedy grin*

Address: 79/1, Zero One Complex, Pingale Vasti, Mundhwa, Pune

Tel: +91 8888168886 / 020 26881500

Some more photographs to drool over...