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.

Tandoori Zaffrani Paneer & Tandoori Phool – served with dal makhani, lacha paratha and mint sauce.

Tandoori Zaffrani Paneer & Tandoori Phool - served with dal makhani, lacha paratha and mint sauce.

Tandoori Zaffrani Paneer & Tandoori Phool – served with dal makhani, lacha paratha and mint sauce.



For Tandoori Zaffrani Paneer

Paneer – 100 Grams
Salt – 5 Grams
White Pepper Powder – 5 Grams
Lemon Juice – 1 Lemon
Processed Cheese – 30 Grams
Cream – 30 Grams
Green Chilies – 5 Grams
Saffron – 1 Gram
Oil for basting – 15 ML

For Tandoori Phool

Broccoli – 100 Grams

For Marination
Hung curd – 30 Grams
Red chilli powder – 5 Grams
Garlic – 5 Grams
Chaat masala – 5 Grams
Refined oil- 15 ML
Gram flour (Besan)- 30 Grams
Ginger- 5 Grams
Kasoori methi powder – 5 Grams
Coriander leaves – 5 Grams
Salt – 5 Grams
For Garnishing
Mint Leaves – 5 Grams

For Dal Makahani

Whole black urad dal – 50 Grams
Kidney beans/rajma – 25 Grams
Chana Dal – 15 Grams
Water for soaking – 100 ML
Water, for pressure cooking – 200 ML
Salt – 5 Grams
Ghee / clarified butter – 10 Grams
Bay leaf / tej patta – 5 Grams
Tomatoes – 30 Grams
Ginger-Garlic paste – 15 Grams
Turmeric powder – 5 Grams
Large onion – 15 Grams
Coriander powder- 5 Grams
Cumin powder – 5 Grams
Kashmiri chilli powder – 5 Grams
Salt – 5 Grams
Water – 50 ML
Fresh cream – 15 Grams
Coriander leaves – 5 Grams

For tempering:
Ghee / clarified butter – 15 Grams
Pinch hing / asafetida – 5 Grams
Kashmiri red chilli powder – 15 Grams
Garam masala – 5 Grams

For Lachha paratha

For dough:
Wheat flour/atta – 100 Grams
Salt – 5 Grams
Sugar – 5 Grams
Oil – 30 ML
Milk – 50 ML
Water – 50 ML

For lachha paratha:
Wheat four / atta – 30 Grams
Oil – 15 ML



For Tandoori Zaffrani Paneer

Step-1: Cut paneer into 6 even-sized cubes.
Step-2: Apply salt, pepper and lemon juice and keep aside for 15 minutes.
Step-3: Grate Processed cheese in a bowl.
Step-4: Whisk in the cream to make a fine paste. Add green chillies.
Step-5: Soak saffron strands in 30 ml hot water for 10 minutes.
Step-6: Add to the cream mixture.
Step-7: Drain the Paneer cubes and marinate in the cream mixture for 45 minutes.
Step-8: Skewer the Paneer and roast in a preheated Tandoor at 135*C for 12 minutes, basting occasionally.
Step-9: Serve with green salad and chutney.

For Tandoori Phool

Step-1: Marinate the broccoli florets in the prepared marinade for about 1 hour.
Step-2: Thread them onto skewers. Grill the marinated cauliflower and broccoli florets in a tandoor at 250 degrees Celsius till the Brocolli is tender.
Step-3: Serve hot on a bed of onion rings and mint leaves.

For Dal Makhani

Pressure cooking dal recipe:
Step-1: Take black urad dal, Chana Dal and rajma in a large bowl.
Step-2: Add enough water and soak overnight or at least for 8 hours.
Step-3: Rinse the dal in running water and transfer it into a cooker. Add water. Also, add some salt to taste.
Step-4: Close the lid and pressure cook on medium flame till the dals are cooked completely.

Dal Makhani Recipe:
Step-1: In a large kadai add a tbsp of ghee and sauté bay leaf till turn fragrant.
Step-2: Then add finely chopped onions and sauté till they change in colour.
Step-3: Once onions are done, add ginger-garlic paste. sauté till raw smell disappears completely.
Step-4: Now add chopped tomatoes and cook till they are soft.
Step-5: Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. Cook the masalas for a minute.
Step-6: Once the masalas start releasing oil from sides, add cooked dal and give a good stir.
Step-7: Adjust the consistency by adding 1 cup of water or as required.
Step-8: Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
Step-9: To get the creamy texture, add fresh cream.
Step -10: Top up with fresh coriander leaves.

Tempering recipe:
Step-11: Heat tadka pan, and add ghee. Once it begins to melts, add hing.
Step-12: Also add chili powder and garam masala). Fry for 2-3 seconds.
Step-13: And immediately pour the tempering over dal makhani. Give a good mix to get bright Colour and Flavour.
Step-14: Serve Dal Makhani.

Lachha paratha dough recipe:

Step-1: Firstly, in a large mixing bowl, take wheat flour.
Step-2: Additionally, add salt, sugar and a tsp of oil.
Step-3: Furthermore, crumble well with your hands,
Step-4: Now add milk and start to knead.
Step-5: Add water as required and knead to smooth and soft dough.
Step-6: Cover with moist cloth and rest for 30 minutes.

For Lachha paratha :

Step-1: Firstly, pinch large-sized ball dough, roll and flatten it.
Step-2: Also dust with some wheat flour.
Step-3: Furthermore, roll it into a thin circle as a chapati. Roll as thin as possible.
Step-4: Grease the chapati with oil and sprinkle wheat flour over it.
Step-5: Now start creating pleats by folding with the help of fingers.
Step-6: Stretch the pleated dough as much as possible.
Step-7: Begin to roll the pleated dough like a swiss roll.
Step-8: Furthermore, secure the end by pressing gently.
Step-9: Take the rolled ball and dust with some wheat flour.
Step-10: And start rolling to a thin circle.
Step11: Place the rolled paratha inside the tandoor.
Step-12: After a minute flip off and cook the other side.
Step -13: Once the golden brown spots start appearing on both sides grease with oil.
Step-14: When it turns Golden Brown serve hot crushing with hands.