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.
Tondekai Palya – Ivy Gourd curry.
1. Tindora (Tondekai)- 800 Gms
2.Salt – 50 Gms
3. Cashewnut – 40 Gms
4.Turmeric -40 Gms
5.Oil – 80 Ml
6.Coconut Grated – 100 Gms
7.Red Chilli Whole – 30 Gms
8.Mustard Seed – 30 Gms
9. Dal Chana – 30 Gms
10. Dal Urad – 20 Gms
11.Curry Leaves – 40 Gms
12.Onions – 120 Gms
1.Clean, dices the tondakai.
2.Heat oil tempering (mustard seeds, urad dal, chana dal and red chilly) till it crackles.
3.Add chop onions and saute till lightly translucent.
4.Add the cut tondakai, and stir fry till done along with a 2 tbsp turmeric powder and salt as per requirement.
5.Finish it by adding grated fresh coconut.