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.

Kendadali urida sigadi mathu meenu – Charred pomfret, prawns & squids brushed with spiced coconut oil served with blackened baby potato and vegetable palya on a hot plate.


Kendadali urida sigadi mathu meenu



For the Seafood

White pomfret – 1 No (150 Grams)
King Prawns  – 30-40 Count 3 No’s (100 Grams)
Squids whole – 50 Grams
Crushed pepper corn – 5 Grams
Ginger – 5 Grams
Garlic – 5 Grams
Green Chili – 5 Grams
Chili powder – 5 Grams
Turmeric powder – 5 Grams
Curry leaves – 5 Grams
Lime – 1 Number
Coconut oil – 50 ML
Salt – 10 Grams


For Blackened Baby Potato

Baby potato – 50 Grams
Ginger paste – 5 Grams
Garlic paste – 5 Grams
Whole pepper corn – 5 Grams
Salt – 5 Grams
Kachi pulli – 5 Grams
Turmeric – 5 Grams
Green Chili – 5 Grams


For Vegetable Palya

Beans – 15 Grams
Carrot – 15 Grams
Green peas – 15 Grams
Cauliflower – 15 Grams
Onion – 30 Grams
Garlic – 10 Grams
Dry red chili – 01 No
Mustard seeds – 2.5 Grams
Cumin seeds – 2.5 Grams
Curry leaves – 5 Grams
Asafoetida – 2.5 Grams
Turmeric powder – 5 Grams                                                                                                                                                               Salt – 2.5 Grams
Coconut Oil – 50 ML
Fennel seeds – 5 Grams
Fresh or desiccated Coconut – 30 Grams


Method of preparation:

For the Seafood
Step-1: Clean Pomfret and clean stomach and cut slit mark on both side.
Step-2: Clean squid and De-vein prawn with tail on.
Step-3: Immerse the seafood into water with salt and vinegar for half an hour.
Step-4: Prepare a thick masala with crushed peppercorn, ginger, garlic, green chilies, curry leaves, turmeric, chili powder, lime juice, salt and a little coconut oil.
Step-5: Smear the batter all over the seafood and keep it for half an hour.
Step-6: Char grill with coconut oil for 8 minutes till the seafood is cooked.
Step-7: Serve hot with blackened baby potato and vegetable palya.

For the Blackened Baby Potato:
Step-1: Wash cleans the Baby potato and cut into half.
Step-2: Prepare marinate with Ginger paste, Garlic paste, Whole pepper corn, Salt, Kachi pulli, Turmeric, Green Chili.
Step-3: Apply marinate to the baby potatoes and let it rest for minimum thirty minutes.
Step-4: Char grill the marinated potato to roast till cooked and blacken, Serve Hot.

For Vegetable Palya
Step-1: Grind dry desiccated coconut, fennel seeds to a coarse powder and keep aside.
Step-2: Heat 3 cups of water and bring it to a boil. Now add all the chopped veggies and boil for 3 minutes.
Step-3: When done, drain and immerse them in cold water. Drain again and keep aside.
Step-4: Heat oil in a pan, splutter mustard, cumin seeds, red chili, split black gram and curry leaves. Sprinkle asafetida, add the onions and garlic and fry till translucent.
Step-5: Now add the blanched veggies, along with turmeric and salt.
Step-6: Cook for 3 minutes over medium flame or until it becomes dry, losing all the water content. Step-7: Switch off and then sprinkle the ground powder and finish the dish.