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. 

Nizami Machali ka Salan –  fish curry in the local style 

Nizami Machali ka Salan

Nizami Machali ka Salan – fish curry in the local style



1.Fish: 1 kg
2.Sesame seeds:100 gms
3.Peanuts: 100 gms
4.Dry coconut: 100 gms
5.Oil: 150 ml
6.Red chilli dry: 50 gms
7.Cumin:50 gms
8.Mustard seeds: 50 gms
9.Curry leaves: 40 gms
10.Turmeric powder: 3 tbsp
11.Coriander powder: 3tbsp
12.Turmeric powder:3 tbsp
13.Chilli powder: 3 tbsp
14.Tamarind: 100 gm
15.Salt: to taste
16.Jaggery: 50 gms
17.Ginger garlic paste: 80 gms
18.Fenugreek seeds: 20 gms
19.Fried onions: 150 gms
20.Lemon juice: 30 ml



1. Dry roast, peanuts, sesame and coconut separately and make a paste together.
2. Marinate fish with half of all powder spices, salt, ginger garlic paste and lemon juice.
3. Heat oil add cumin, mustard and fenugreek seeds. once crackle add curry leaves, red chilli whole, ginger garlic paste and all powdered spices along with some water and salt
4. Add the ground paste and cook till oil floats on top. add tamarind water and simmer for some more time.
5. Add pan-seared fish into it and finish with fresh mint, ghee, lemon juice, jaggery and fried onions