Please note that due to the current circumstances, this event is postponed. All ticket holders have been emailed and given the option to either claim a refund or to keep their ticket for the new date (which is yet to be confirmed).
Praveen Kumar of award-winning Tabla restaurant, Perth, will be taking over the Loch Leven’s Larder kitchen to serve an authentic Indian feast.
Praveen was born and brought up in a rural village in India, where every meal of the day is freshly-made using ingredients grown in local fields. At Tabla, he strives to do the same, sourcing meat, seafood and vegetables from Perthshire wherever possible. His links back to his birthplace are strongly reflected in his carefully-prepared dishes, exclusively using spices grown in his family’s fields in India.
Praveen has gained a great wealth of food and restaurant management skills from his 15 years working at Gleneagles and Turnberry Hotels in Scotland, Sandals Resort in Jamaica and Park Hotels in India.
The hard work from Praveen, his wife Swarna and their team is well recognized by the food and drinks industry, with recent awards including “Outstanding Curry of the year 2018” at Scottish curry awards and “World Cuisine Chef of the year 2018” at Scottish food and drinks awards.
The Pop-Up Menu
At the Pop-up Curry Night, you will enjoy:
Papadoms & Mixed Pickles on arrival
Mix Vegetable Pakora: Crisp Nuggets of Seasonal Scottish Vegetables from Chef Praveen’s Market Garden, Gram Flour, Onions & Crushed Coriander Seeds
Haggis Bonda: A great combination of Scottish Haggis, Indian Spice with Green Chilli, Ginger & Garlic
Tandoori Chicken Tikka: 24 hours Marinated Chicken Tikka, Garam Masala Cooked in a Tandoori Oven
Tulsi Seekh Kabab: Scottish Lamb Mince, Chopped Green Chilli, Ginger and Basil
Lamb Bhuna: Slow cooked Scottish Lamb with Ginger, Garlic and Tomato in a thick Chef Praveen’s family-grown Garham Masala
Kodi Koora Chicken – “Chef Praveen’s Grandmother’s Recipe”: British Chicken, Green Chilli, Fresh Curry Leaf and Tomatoes with Onion Tamarind Sauce
Murgh Makhani Masala – Delhi’s Favourite! Tandoori Boneless British Chicken cooked with thick Scottish Cream, Creamy Tomato, Ground Almond Nut and Butter Sauce
Spinach Tadka Dal (Veg & Vegan): Red & Yellow Lentil, Fresh Spinach and Tamarind
Gulab jumon: Rice & milk powder, saffron syrup, green Cardamom & Stuart tower vanilla ice cream.
Book now to avoid missing out on this special evening!