Q&A with Praveen Kumar from Tabla Restaurant in Perth
Praveen and his wife have a passion for good and simple food. They were both born and brought up in rural villages in India, where every meal of the day is freshly made using ingredients grown in local fields.
In their restaurant they do the same. Even today all spices used in Tabla are grown in their family’s fields in India, then carefully processed to perfection to make the best home style curry.
Praveen has gained a great wealth of Food and Restaurant management skills from The Gleneagles Hotel & Turnberry Hotel, where he worked over 6 years. Tabla is a well presented restaurant with stone walls and open kitchen. You’ll find cheerful and well attentive staff to exceed your dining expectations.
Welcome to an authentic Indian dining experience!
We caught up with Praveen to find out more about his journey to date. Praveen Kumar answers the Citylicious’ Quick Fire Questions
This year is Praveen’s debut appearance at Crail Food Festival, we cannot wait to see him there!
Why a chef?
Always been inspired by my mum cooking and I wanted to take it to the next level.
Who was your mentor?
I am self taught
The Park Hotels in Jamaica at Sandals
Tabla (The only AA one rosette Indian Restaurant in Scotland)
Hyderabadi Dum Biryani, Scottish fillet steak, fish and chips.
Sushi – anything raw .
The Roost in Bridge of earn by Tim Dover.
What’s your style?
A true Simple Indian cooking .
Tabla Restaurant Website: http://www.tablarestaurant.co.uk