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 Meke Mamsa – Lamb chops roasted and brushed with Curry Leaves Oil, served with Jolada Roti and Lamb Curry Sauce.

Hurida Meke Mamsa

Hurida Meke Mamsa – Lamb chops roasted and brushed with Curry Leaves Oil, served with Jolada Roti and Lamb Curry Sauce.



For the Lamb chops and curry Sauce
Mutton Chops – 3 Numbers (250 Grams)
Sliced onion – 80 Grams
Refined oil – 100 ML
Mustard seeds – 5 Grams
Green cardamom – 5 Grams
Star anise – 5 Grams
Curry leaves – 5 Grams
Coriander powder – 5 Grams
Yoghurt (curd)- 50 Grams
Tomatos puree – 100 Grams
Urad dal – 15 Grams
Cinnamon sticks – 5 Grams
Clove – 5 Grams
Green chili – 15 Grams
Red chili powder – 5 Grams
Cumin powder – 5 Grams
Ginger paste – 10 Grams
Water – 100 ML
Powdered turmeric – 5 Grams
Salt – 5 Grams
Garlic paste – 10 Grams
Fennel seeds – 5 Grams
Red chili powder – 10 Grams

For Jolada Roti
Jowar flour – 100 Grams
Salt to taste – 2.5 Grams
Hot water – 150 ML
Jowar flour for dusting -30 Grams



For the lamb chops
Step-1: Heat a large pan over medium flame. Add the mutton Chops, ginger garlic paste, fennel seeds, yogurt, turmeric powder, red chili powder and salt. Mix well and pour the water.
Step-2: Simmer for 1 hour by covering the dish with a lid. The mutton will cook in the steam, add more water if required.
Step-3: Heat oil in another pan. Fry the urad dal and mustard seeds, until dal turns golden brown. Add the cinnamon, cardamoms, star anise and cloves. Fry for 30 seconds.
Step-4: Sauté the onions, green chilies and curry leave until onions turn golden brown. Add chili powder, coriander powder, cumin powder and tomato puree.
Step- 5: Add the cooked mutton and cook until the gravy turns dry and the mutton pieces are well coated.
Step-6: Char grill the mutton chop brushing the gravy (sauce) slowly to finish. Serve hot with jolad roti and curry sauce.

For the Jolad Roti
Step-1: Firstly, boil the water. When the water begin to boil add some salt and sprinkle 1 tsp of jowar flour.
Step-2: Now turn off the flame and add rest of the flour to this boiling water
Step-3: Mix it with wooden spoon or any spoon. (Water will be very hot)
Step-4: Allow it cool little. When it is still warm knead with your hand.
Step-5: The dough should be soft like chapati dough. if the dough is hard you can sprinkle some water and knead well.
Step-6: Make equally sized small balls out of the dough.
Step-7: Dust the rolling surface. Make sure there isn’t any trace of water. Step-8: Dip the dough in the flour and flatten it by pressing uniformly.
Step-9: Start patting thinly with your chapatti roller. Use flour if needed.
Step-10: Put the flattened dough onto the hot Griddle.
Step-11: Now dip a cloth in water and start wiping off the roti from top removing excess dough.
Step-12: Wait until the water evaporates then flips it to the other side.
Step-13: Press gently with the cloth to puff. Now remove it from the gridle and serve hot.