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 fulfil every culinary aspiration and satisfy the most demanding palate.
Sutta Sigadi Mathu Hannugalu – pineapple, pomegranate, charred prawns, spiced with wild chillies & herbs
1.Pine Apple – 50 Grams
2.Coconut oil – 15 ML
3.Prawn – 100 Grams
4.Shallots – 15 Grams
5.Pomegranate – 15 Grams
6.Curry Leaves – 5 Grams
7.Pepper Corn – 5 Grams
8.Salt – 2.5 Gram
9.Lemon – 1 No
10.Green Chilies – 5 Grams
11.Microgreens – 5 Grams
Step-1: Clean and devein prawns and remove tails.
Step-2: Marinate the prawns with lime juice, salt, pepper, curry leaves, chopped shallots and green chillies.
Step-3: Preserve the extra marinade and add coconut oil to make a dressing.
Step-4: Clean pomegranate and pineapple.
Step-5: Cut pineapple into thin rectangular slices and apply the marinade.
Step-6: Sear marinated pineapple slices in hotpPan and arrange them neatly on a plate maintaining a rectangular shape
Step-6: Cook the prawns on a hot griddle and cool.
Step-7: In a mixing bowl mix the cooled prawns with pomegranate and dressing.
Step-8: Arrange the prawns on the pineapple carefully maintaining the rectangular shape.
Step-9 Serve immediately garnished with pomegranate and microgreens.