Pop-Up Curry Night with Praveen Kumar

Thu, 16 April 2020 18:30 – 22:00

Praveen Kumar of award-winning Tabla restaurant, Perth, takes over the Loch Leven’s Larder kitchens to serve an authentic Indian feast

About this Event

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.

At the Pop-up Curry Night, you will enjoy:

Nibbles

Papadoms & Mixed Pickles on arrival

Starters

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

Mains

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

Sides

Rice

Nan

Papadoms

Mixed pickles

Dessert

Gulab jumon: Rice & milk powder, saffron syrup, green Cardamom & Stuart tower vanilla ice cream.

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