Australian Beer Brand Cavalier at Bangalore’s Newest Brewery Alchemy, Chancery Pavilion

Beers inspired from Indian spices and Indian food with an International touch is what Alchemy has on offer

26 Sep, 2018 by Ruth DSouza Prabhu

Here is a project that has been a few years in the making and at its launch, we came to know why! Alchemy is the newest brewery with Australian brand Cavalier, set atop the Chancery Pavilion. Recently open to the public, it offers 6 beers – 4 popular and 2 specialities, along with a fabulous menu crafted by 'Hari Nayak, Chef, Restaurateur and Author, based in the USA'. With culinary and brewing inputs being brought in from quite literally the 2 corners of the globe, diners and beer lovers alike have something brilliant to look forward to.

The Beers

The brewery that is on the premises produces 6 beers – 4 of which are the popular ones – the Wit, the Pale Ale, the Pilsner and the Stout. Personal picks from these 4 were definitely the Witbier – very clean notes and refreshing. And the Stout; milder in terms of flavours – with the coffee coming through as gentle hints, this is the perfect one for an introduction to stouts. The ABV is capped at 6% for all of the beers and also, we were told, that unlike most beers, they spend more time (going up to 40 days) in the tanks for maturation, giving them cleaner flavours.

The 2 speciality beers will be served on a rotational basis and are inspired by the season as well as serve as a tribute to spices that are such an intrinsic part of the Indian culinary fabric. While one will always be a fruit-based beer, the other seasonal one will be dedicated to spices. Currently on tap are the Jaggereye – with jaggery as the base and the Guava Gose. The Jaggereye is an instant pleaser, not overly sweet but with the colour of stout and the flavours of a milder beer. The Guava Gose does have hints of guava, though personally, I feel it has not reached its potential as a sour.

The Food

Chef Hari Nayak focuses on Indian cuisine but gives each of his dishes an international touch, making them extremely inviting for those looking to explore. Here is what you can definitely try off the extensive menu – for the vegetarians the Quinoa Beet Chop Wild Mushroom Galaouti makes for a great starter. The textures of the quinoa and mushroom come together really well. The Saag Paneer Spanakopita is quite an interesting take and comes with a surprising tanginess to the dish.

Achaari Hummus with Pita Dip and Soya Mince

My top pick is the Aachari Hummus with Soya Mince. The Aachari Masala is in the form of little balls of goodness which you mix into the hummus. For the meat eaters, there is the Jalapeno Cheddar Chicken Tikka – moist, flavorful and finished off well in the tandoor.

Chili Chocolate Seekh Kebab

The Hickory Smoked Chicken Kebab is brilliant as well. Both the Firecracker Spicy Prawn and the Rock Shrimp Pakoda make for good accompaniments.

A glimpse from the Main Course

Among the main courses, try the Kale Saag with goat cheese Dumplings and the Five Cheese Kofta in Smoked Makhni. Pair these with the Jalapeno and Peas Kulcha or the Soy Keema Cashew Rice.

Konkan Fish Fillet over Quinoa Chittrana and Lemograss Moilee

For the meat eaters, my heart went to the Konkan Fish Fillet with Quinoa Chittranna and a Lemongrass Moilee. It is the moilee that is a showstopper. The Twice Cooked Lamb With Pea Sauce is great too and the Spring Chicken Bharta goes well with the Honey Comb Masala Bread.

Gondhoraj Lemon Mousse

Mysore Pak Cheesecake

For desserts, the Gondhoraj Lemon Mousse, the Carrot Halwa Torte and the Mysore Pak Cheesecake are the ones you want to try.

A meal for 2(excluding beer) will be approximately Rs 2000++. Beers are priced at around Rs 350 for 500ml.

Written By

Ruth DSouza Prabhu
Journalist | Features writer | Wordsmith | Restaurant & Travel Blogger

Ruth Dsouza Prabhu has been a media professional for 18 years now, across multiple platforms. As a passionate F&B writer, she has interacted personally with internationally renowned names such as Marco Pierre White, Janice Wong, Chef Vivek Singh, Chef Vikas Khanna, Madhur Jaffrey, the late Tarla Dalal and many others for her stories. A highlight has been personal interviews with all three of the celebrity judges on Masterchef Australia. She is on several jury panels of food and beverage awards, is sought after for opinions in the field by publications and has her work published in well-known names such as The Hindu, Firstpost, HuffPost India, Condé Nast Traveller, NatGeo Traveller among many others.

Food Trends by Ruth DSouza Prabhu

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Australian Beer Brand Cavalier at Bangalore’s Newest Brewery Alchemy, Chancery Pavilion

Beers inspired from Indian spices and Indian food with an International touch is what Alchemy has on offer

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