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, Kabini offer cuisines that are as varied as they are imaginative and memorable. Together, they are certain to fulfill every culinary aspiration and satisfy the most demanding palate.

Hurida KoliCharred cooked Peppered Chicken cubes with Bell pepper and Onion 

Chicken legs Boneless 120 Grams
Lime 1 No’s
Salt 2.5 Gram
Black pepper 2.5 Gram
Grated ginger 2.5 Gram
Grated garlic 2.5 Gram
Whole black peppercorns 2 Gram
Coconut Oil 15 ML
Onion 15 Grams
Green chilies 2.5 Grams
Ground fennel 2 Grams
Ground cumin 2 Grams
Turmeric powder 2 Grams
Curry leaves 2 Grams
Kachi pulli 5 ML
Sugar 15 Grams
Tomato 5 Grams
Water 30 ML


Hurida Koli

Hurida Koli


Step-1: Combine chicken, lime juice, salt, ground black pepper, ginger, and garlic in a large bowl and toss to coat.
Step-2: Store in a refrigerator, and let marinate for at least 30 minutes.
Step-3: Grind the whole peppercorns in the mortar and pestle until roughly ground.
Step-4: Heat oil in a heavy-bottomed saucepan over medium heat until shimmering. Add onion, remaining ginger, one tablespoon garlic, and chilies and cook, stirring, until fragrant, taking care not to brown the onions.
Step-5: Reduce heat to low. Add fennel powder, cumin powder, turmeric, and curry leaves. Stir vigorously until fragrant, about 2 minutes.
Step-6: Increase heat to medium. Add soy sauce, sugar, tomatoes and the marinated chicken. Fry the chicken in this flavored oil until browned, about 10 minutes, scraping the bottom of the pan if anything sticks.
Step-7: Add water and cover. Allow the dish to cook for 10 minutes while covered.
Step-8: Remove the lid, increase heat to high and stir till the water has dried up totally, about 5 minutes.
Step-9: Season to taste with salt. Serve hot on a wooden skewer.