The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

At Evolve Back, Coorg soul food finds body and spirit to seduce your palate in three awesome temples to the culinary arts. The impressive culinary spread at the resort, is outdone only by the breathtaking settings of its restaurants.

Pandi Curry – the signature pork dish of the Kodavas 

pandi curry

Pandi Curry



Pork – 500 grams
Onions – 150 grams
Garlic – 25 grams
Green Chillies – 25 grams
Kachiyampully – 10 grams
Ginger – 10 grams
Salt – 10 grams

For Pork Masala
Coriander seeds – 5 grams
Mustard seeds – 10 grams
Cumin seeds – 10 grams
Bay leaves – 3 grams
Black peppercorns – 10 grams
Turmeric powder – 5 grams
Red Chilly Whole – 10 grams



Roast the coriander seeds, red Chilly whole, mustard seeds, cumin seeds and pepper corns and bay leaves for 1-2 minutes. Grind the roasted ingredients into powder.

Cut the pork into medium size pieces. Wash and smear the pork with the turmeric powder, chilly powder and salt in a large pot or a pressure cooker. Grind the onions, garlic, Chilies and ginger into coarse paste. Add the ground Masala paste with half of hot water to the pork and allow to cook well.

When almost cooked, add the masala powders , stir. When well cooked, add Kachiyampully and cook until the gravy thickens. Remove from heat and serve.