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Our Team

Michelin Star Chef and Food Guru – Manmeet Singh Bali

Kitchen and Operations Manager

Praveen & Manmeet have been best buddies since 2005 when they started working at the world famous Turnberry Hotel. Their friendship has been driven by a shared passion for great Indian food and a desire to share their passion with others.

Manmeet was born and bought up in the Kashmir region of India. He went to university to study professional cookery, business management and hotel operations in Mangalore. He subsequently worked in 5 star hotels in India and moved to the UK in 2005 to take his place at Turnberry Hotel. He then moved to London to gain further experience and to grow his reputation as one of the UK’s top Indian chefs.

Manmeet provides his expertise to our business and ensures our meals offer the very best of quality and flavour. Manmeet comes with an extensive background at the very highest levels of Indian and UK cookery. With training and hands on experience of cooking at 5 star establishments, he is proud to cook and test meals to ensure that the quality, colour and flavour are of Tabla restaurant standard. Through testing, trial and error he has provided meals that ensure that his high standards of taste, colour and texture are not lost through the freezing process.

Manmeet’s experience includes being Head Chef at award winning Michelin Star restaurant, Vineet Bhatia of London. He was Sous Chef at Michelin Star awarded Zaika restaurant of Kensington High Street, London and formally produced UK inspired food as Chef De Partie at the Turnberry Resort, Ayrshire, Scotland.

Praveen & Swarna

Chef / Founders

Growing celebrity Chef, Praveen Kumar and his wife Swarna would like to welcome you to an authentic Indian cuisine experience using the ‘best of British’ fresh food combined with ‘Praveen & Swarna’s family grown’ Indian spices, creating stunning flavours and award-winning meals.

Praveen and Swarna were born and brought up in rural villages in Southern India where meals are cooked daily, using fresh ingredients grown in local fields. They married and moved to Scotland where combining their passion for good and simple food, they founded the bustling TABLA Indian restaurant in Perth city centre in 2009.

On the back of the success and growing reputation of quality and service provided at Tabla, Chef Praveen, opened the award winning, Indian Cook School in 2016. As the business needs grew, they decided to grow their own produce, and now work with market gardener John in Couper Angus, Perthshire to grow “beyond organic” vegetables and herbs.

Praveen’s rural roots, as the son of a farmer, have come home to roost.

Praveen explained, “I thought about farming as I’ve always been interested in growing my own produce, it’s literally in my blood. This is what we have reproduced right here in Perthshire, so that we can provide the freshest of herbs and vegetables for the restaurant, cook school and ready to eat curries for PRAVEEN KUMAR. I actually still go and work in the fields when I’m home visiting family. However; when I was younger I felt I wanted something more than just growing food, I wanted to turn great fresh produce into something worth eating. So at 17, with the help of family members, I went to university to study business and hotel management”.

Very quickly Praveen was working in some of the finest 5 star hotels in India and soon opportunities opened up abroad and he moved to the Sandals resort in Jamaica. With a growing reputation he was headhunted for management positions at two of the best hotels in Scotland; firstly at The Turnberry Hotel in Ayrshire (now Trump Turnberry) and latterly at The Gleneagles Hotel in Perthshire.

Working in these hotels gave Chef Praveen great experience of cooking with top quality ingredients, working with local producers and learning his trade alongside Michelin star chefs.

Chef Praveen further explained “But I always wanted to cook the kind of Indian food I grew up with and have my own restaurant. So I followed my heart and opened my own Indian restaurant, which is named after the musical instrument I used to play at home, a ‘Tabla’ drum”.

The hard work from Praveen, Swarna and their team is well recognised by the food and drinks Industry and recent awards include:

  • World Cuisine Chef of the Year 2018 – Scottish food and drinks awards
  • Cook School of the year 2018 –  The Food Awards
  • Outstanding Curry of the year 2018 – Scottish curry awards
  • Taste our Best 2018 – Visit Scotland
  • “AA One Rosette” held by Tabla Restaurant for 5 years

Praveen and Swarna have now permanently settled in Perth, Scotland and have been blessed with two daughters, Tanvi and Tansi.

Chef Praveen now appears regularly on TV, radio and press, most recently in the Scottish Sunday Post title him as “The Curry King”. He is in demand to provide personal appearances and lessons at events and shows right across the UK and has been called upon to judge several prestigious cooking competitions.

Praveen Kumar “Ready to Eat” meals provide you with your own celebrity chef, in your own home, straight from your freezer.  ENJOY!

David McEvoy

Business Development Manager

David McEvoy is highly qualified and a member of the Chartered Institute of Management and has over 20 years sales experience gained in the energy industry. He ran several departments from on-line sales and call centre’s to commercial business sales staff. With a personal sales track record over £100+ million he had all but retired at a fairly young age.

He has agreed to come out of retirement to help Praveen and Swarna set up their new business using his UK wide sales experience and trade knowledge. He will ensure that the systems in the background work well and that they provide the customer with an easy sales experience.

He says “oh well I nearly retired, but a bit of volunteering to help others suits me down to the ground. The thought of a quality product giving people in the community a good job will be well worth the effort. I was really only prepared to help where the product was of good quality and had a future. After seeing and tasting the meals it was a very easy decision to come and help. Like me, I’m sure you’ll love the food being delivered to your doorstep, after all, curry of the year cooked by world cuisine chef of the year, makes for a fabulous dining experience. Hey, what’s not to like, a no brainer of a decision.”

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