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. 

Raan-e-Kamalapura –  whole leg of lamb. 


Raan-e-Kamalapura – whole leg of lamb



Leg of lamb whole – 1.700 kg
Cashew nut paste – 50 gms
Almond paste – 50 gms
Brown onion paste – 200 gms
Butter – 50 gms
Garlic paste – 30 gms
Ginger paste – 20 gms
Hung yoghurt – 500 gms
Cream – 20 gms
Malt vinegar – 150 gms
Cardamom powder – 10 gms
Mace powder – 5 gms
Salt – 10 gms
Garam masala powder – 10 gms
Nutmeg – 5 gms
Kashmiri red chili paste – 50 gms
Green chili paste – 20 gms
Ghee desi- 50 gms
Caraway – 50 gms
Bay leaf – 1 gm
Coriander fresh – 20 gms
Lime juice – 15 gms
Kachari powder-5 gms
Raw papaya paste – 20 gms



1.Marinate the lamb with salt, lemon, papaya paste and ginger garlic
2.Heat ghee in a pan, add whole garam masala and fry
3.Add the marinated raan and slow roast till all sides turns golden brown
4.Add powder spices and mix well
5.Add almond paste, onion paste
6.Add water and slow cook till water dries up and raan gets tender
7.Finish with fresh cream, butter, chop coriander, chop mint