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.

Tumbida Ginnu – soft fresh cheese flavoured with farm fresh herbs delicately pressed on sugarcane sticks and rava fried.

Tumbida Ginnu

Tumbida Ginnu – Soft fresh cheese flavoured with farm fresh herbs delicately pressed on sugarcane sticks and rava fried.



1.Cottage Cheese – 15 Grams
2. Mozzarella cheese – 15 Grams
3.Cheddar shredded – 15 Grams
4.Jalapenos seeds removed – 5 Grams
5.Salt – 2.5 Grams
6.Semolina – 15 Grams
7.Paprika – 5 Grams
8.Coriander Leaves – 5 Grams
9.Curry Leaves – 5 Grams
10. Onion – 15 Grams
11.Garlic powder – 2.5 Grams
12.Cornflour – 30 Grams
13.Salt – 2.5 Grams
14.Oil – 100 ML
15.Sugarcane Stick – 15 Grams



1.Place all the ingredients in a bowl and mix to combine well. Add salt to season ONLY if needed.
2.Using a spoon, portion out the cheese mix and make a 6-inch cylinder. Place the place on a tray, and freeze for about 10 – 15 minutes until they are firm (but not frozen). You can keep them covered in the fridge overnight as well.
3.Get the dredging station ready. Mix cornflour with water enough to make a thick batter. Keep semolina mixed with little salt ready on a plate.
4.Coat the chilled cheese cylinder in the cornflour mix and then coat with semolina, followed by the flour again, and the semolina again, for a double coating. This created an extra crunchy coating. Put sugar cane sticks from one side of the cylinder to form candy.
5.At this stage, you can place the cheese candy in the fridge overnight (in a single layer, on a tray, covered with plastic wrap) until you are ready to fry them and serve.
6.Heat enough oil to deep fry the cheese balls, to 350°F/180°C. Deep fry, without over-crowding the pan, for about 1 – 1 ½ minutes.
7.Remove the cheese candy from the oil and let them drain for a couple of minutes. Serve warm with dipping sauce.