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.

Masala Hoo Kosu – Grilled Cauliflower Steak Served with Gorikai Kara (Cluster Beans Curry) & Ghee Rice

Masala Hoo Kosu

Masala Hoo Kosu – Grilled Cauliflower Steak Served with Gorikai Kara (Cluster Beans Curry) & Ghee Rice 



For Grilled Cauliflower Steak
Cauliflower- 100 Grams
Curry leaves – 5 Grams
Chili powder – 5 Grams
Garam masala powder- 5 Grams
Salt – 5 Grams
Turmeric – 2.5 Grams
Ginger garlic paste – 10 Grams

For Gorikai kara
Cluster beans – 25 Grams
Big onion – 10 Grams
Big tomatoes – 5 Grams
Green chilies – 10 Grams
Cloves garlic – 5 Grams
Turmeric powder – 2.5 Grams
Grated coconut – 10 Grams
Salt – 5 Grams

Ingredients for tempering:
Mustard seeds – 5 Grams
Cumin seeds – 5 Grams
Garlic crushed – 5 Grams
Curry leaves – 5 Grams
Coconut oil – 30 ML

For Ghee Rice
Clarified butter – 50 Grams
Cashews, halves – 10 Grams
Raisins – 5 Grams
Bay leaf – 5 Grams
Cinnamon – 5 Grams
Cardamom – 5 Grams
Cloves – 5 Grams
Pepper- 5 Grams
Onion – 30 Grams
Chili – 5 Grams
Jeera Rice – 50 Grams
Water – 100 ML
Salt – 5 Grams



For Grilled Cauliflower Steak
Step-1: In a mixing bowl add Curry leaves, Chili powder, Garam masala powder, Salt, Turmeric, Ginger garlic paste.
Step-2: Cut the cauliflower into thick slice with stem to form a steak.
Step-3: Par boil the cauliflower Steak with turmeric powder and ¼ tsp of salt. Drain the cauliflower and add to the prepared paste and mix thoroughly.
Step-4: Now heat a Charcoal grill and grill the cauliflower steak till the cauliflower turns golden brown.
Step- 5: Serve hot with Gorikai Kara and Ghee Rice.

For Gorikai kara
Step-1: Wash, discard the ends and chop the cluster beans into 2cm length pieces.
Step-2: Chop onion and tomatoes.
Step-3: Take chopped cluster beans, tomato, onion, green chilies, 2 cloves of garlic, turmeric powder and salt in a pressure cooker
Step-4: Cook the vegetables by adding little water and by making 2 whistles.
Step-5: Wait until cooked vegetables are cool. And then transfer it to a mixie jar. Also add in grated coconut. Chopped cluster beans for gorikayi kara .
Step-6: Grind until smooth or coarse paste
Step-7: Prepare tempering in a frying pan using oil, mustard seeds, and cumin seeds, curry leaves and crushed garlic.
Step-8: Add in ground vegetables from cluster beans, tomato, green chilies and onion).
Step-9: Bring it to boil. Adjust the salt. Mix well and switch off the stove.

For Ghee Rice
Step-1: Firstly, in a large kadai heat 1 tbsp ghee and roast 8 cashew and 2 tbsp raisins.
Step-2: Roast the cashew to golden brown and keep aside.
Step-3: In the same kadai saute 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, 5 cloves and ½ tsp pepper.
Step-4: Also, add ½ onion, 1 chili and sauté until the onions turn golden brown.
Step-5: Now add jeera rice (soaked 20 minutes) and roast for 1 minute without breaking rice grains.
Step-6: Add 2 cup water, 1 tsp lemon juice and 1 tsp salt.
Step-7: Stir well and get the water to a boil.
Step-8: Cover and simmer for 20 minutes or pressure cook for 2 whistles.
Step-9: After 20 minutes, fluff the rice gently without breaking rice grains.
Step-10: Add fried nuts and mix well.