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.
Vegetable Kurma – a mixed vegetable gravy cooked with spices, coconut, cashews & herbs.
1. Cauliflower – 100 Grams
2. Carrot – 50 Grams
3. French beans – 50 Grams
4. Oil- 100 Ml
5. Onion – 100 Grams
6. Coriander leaves – 50 Grams
7. Cashew Paste – 50 Grams
8. Mint leaves- 100 Grams
9. Green Chillies – 15 Grams
10. Cumin powder – 20 Grams
11. Coriander Powder- 20 Grams
12. Bay leaves – 2 Grams
13. Ginger Garlic paste – 20 Grams
14. Cream – 50 Ml
15. Coconut Grated – 1/2 No.
16. Salt- 10 Grams
17. Garam Masala Whole – 3 Grams
1. Grind the coriander leaves, fresh coconut, mint leaves and the green chillies into a fine paste.
2.Boil the vegetables and keep aside.
3. In a pan or handi, heat the oil and add the bay leaf, the whole garam masala and sauté it.
4.Add the boiled onion paste and cook for 15 minutes, then add the ginger and the garlic paste.
5.Add the cashew nut paste, cumin seeds powder, coriander powder, garam masala powder and salt and cook for another 3-4 minutes.
6.Add the prepared green chutney paste and the boiled vegetables. Mix well and cook for 7-8 minutes.
7.Add the cream, butter and the green coriander leaves. Serve hot.