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.

The two restaurants at Evolve Back, Hampi are dedicated to the gourmet in you. While they offer a fine selection of continental and Indian cuisine, they are primarily inspired by the Vijayanagara Empire. 

Baghara Baingan  – Fried eggplants in a masala curry with coconut, sesame seeds and tamarind.

Baghara Baingan

Baghara Baingan  – Fried eggplants in a masala curry with coconut, sesame seeds and tamarind.



Baby aubergine:1 kg
Sesame seeds:80 gms
Peanuts:100 gms
Dry coconut: 80 gms
Tomato: 100 gms
Oil: 150 ml
Red chilli dry: 50 gms
Cumin:50 gms
Mustard seeds: 50 gms
Curry leaves : 40 gms
Turmeric powder: 3 tbsp
Coriander powder: 3 tbsp
Turmeric powder:3 tbsp
Chilli powder : 3 tbsp
Tamarind : 100 gm
Salt : to taste
Ginger garlic paste : 80 gms
Fenugreek seeds: 20 gms
Coriander fresh:50 gms
Mint chop: 30 gms
Lemon juice : 30 ml
Tomato : 100 gms
Onions : 120 gms



1. Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside
2. Make a paste of peanut, coconut, sesame, coriander seeds, fenugreek seeds, ginger and garlic
3. Heat oil in another pan, add mustard seeds cumin seeds, red chilli, curry leaves. fry, add chop onions and saute till golden brown. add tomato puree and cook further.
4. Add ground paste along with rest of the powder spices and salt. add tamarind water and cook further till oil floats up. Add aubergine. mix with cooked masala .
5. Finish with fresh mint, coriander and ghee