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. 

Dum ki Nalli   –   lamb shanks braised in a warm, tomato curry   

Dum ki Nalli

Dum ki Nalli – lamb shanks braised in a warm, tomato curry



1.Mutton shanks : 1 kg
2.Mutton stock : 1 lt
3.Pistacio : 50 gms
4.Almonds : 50 gms
5.Onions : 100 gms
6.Green chilli : 80 gms
7.Shahi jeera : 30 gms
8.Ginger garlic paste : 100gms
9.Mint : 40 gms
10.Lemon juice: 50gms
11.Cumin powder: 40 gms
12.Coriander powder: 50 gms
13.Turmeric powder: 30 gms
14.Bay leaves: 15gm
15.Green cardamom : 15gm
16.Mace : 10gms
17.Red chilli powder : 20gms
18.Garam masala powder : 30gms
19.Ghee : 100gms
20.Oil : 200ml



1.Boil onions, pistachio and almonds. make a smooth paste and keep aside
2.In a vessel heat oil, add whole spices and saute. add ginger garlic and green chilli paste mix. add lamb shank along with salt mix it all.
3.Slow roast the shanks till all the sides turn golden brown.
4.Add all powder spices and saute further
5.Add boiled nuts and onions paste. mix
6.Add mutton stock
7.Put lid, seal from all the sides and cook till done.
8.Finish with brown onions,garam masala, mint, coriander fresh, ghee and lemon juice.