CT Interview: Stirring Up India With “Namak Shamak,” Chef Harpal Singh Sokhi On Cooking, TV & Karigari

Few chefs in India have the kind of energy that makes you smile even before the food arrives. With his signature turban, infectious laughter, and trademark “Namak Shamak,” Chef Harpal Singh Sokhi isn’t just a culinary maestro—he’s a full-on entertainer. Chef Sokhi has become a household name through his decades of experience in the food industry, a string of successful restaurants, bestselling cookbooks, and his immensely popular TV shows that make Indian cooking both accessible and exciting.

Whether it’s modernising traditional Indian cuisine, infusing dishes with quirky twists, or taking the internet by storm with his catchy culinary rhymes, Chef Sokhi’s mission is clear: to make people fall in love with cooking, one spicy tadka at a time. So, when I got the chance to have an exclusive conversation with the man himself, I knew this wasn’t going to be your average foodie chat.

Inside The World Of Chef Harpal Singh Sokhi

From Dreaming Of Becoming An Engineer Or Joining The Air Force To Becoming A Celebrity Chef—Was There A Defining Moment When You Realised Food Was Your True Calling?

We had a large defence airbase near our home, and I was always fascinated by fighter planes. I always dreamed of becoming a fighter pilot. But by the time I figured out the process and requirements, I had almost lost the opportunity. I gave it one shot—I wasn’t well-prepared—and by the time I could attempt it again, I had crossed the age limit. That was tough. I come from a large family—two brothers, two sisters—and I’m the youngest. My elder brother told me, ‘Everyone else in our family is going down the academic route. Why don’t you pursue a skill-based course instead? It’ll get you a job faster.’ He was right.

One of my neighbours had done a hotel management course and joined as a management trainee in Shimla. We were all impressed by him every time we saw him. None of us had ever stepped into a five-star hotel or even a good restaurant. We didn’t know what hospitality was all about. But I thought, ‘Let’s give this a shot. It might give me employment, and I’ll be able to support my family.’ So I joined IHM (Institute of Hotel Management) with an open mind. My brother told me, ‘If you don’t like it, just come back.’

But something happened. Within the first three months, I felt a divine connection to this world. I decided I would become a chef and started enjoying the process and the production side of things. I knew—this is where my heart is. 

“Namak Shamak” Has Become Your Trademark Phrase. What’s The Story Behind It? Was It Spontaneous Or Something You Planned?

So, we were creating a bank of content for my Turban Tadka show that was to be shot in Lonavala. Grish, my director, stopped the shoot and said, ‘Before we go ahead, tell me: how will people remember you after you’re gone?’ I had no answer. He said, ‘Figure that out first, then come back.’

That evening, I went home and opened a book that my younger daughter had recommended. She’s an avid reader. The chapter I landed on was about the Salt Satyagraha. And it hit me: such a simple element—salt—had led to such a powerful revolution.

I thought, What is the simplest thing in food? The answer was salt. No matter how many spices you add to a dish, without salt, it doesn’t even matter. And that’s where Namak Shamak came from. It became my identity, and people now know me by it across the world.

I’ve come to believe that this is more than just a phrase—it’s a happiness movement. Just like Gandhi’s salt march sparked a revolution of freedom, this little jingle sparks joy in kitchens.

Indian Food Is Evolving With Global Influences, Yet There’s Also A Strong Movement Towards Hyper-Local And Heirloom Recipes. Where Do You See Indian Cuisine Heading In The Next Decade?

Indian cuisine is evolving rapidly—both within India and globally. In India, I see two types of diners: the experimental ones and the traditionalists. The good news? Both are growing. People want to explore their roots while also being open to new flavours.

A silent culinary revolution is happening. People from small towns are moving to metro cities and bringing their regional flavours with them. Twenty years ago, if you added coconut milk in a North Indian curry dish, it wouldn’t work. Today, it’s embraced. Cross-cultural migration and tourism have helped.

Internationally, more chefs like us are experimenting with fusion. Dishes like Thai curries and Mediterranean bowls are now household staples. Fermented foods and probiotics are slowly entering mainstream menus. But one thing will always remain—the demand for authenticity. People may try fusion and experiments, but they always come back to a good dal makhani or a comforting biryani.

Also Read: Indore’s Sarafa Night Market & The Majestic Chhatris: A Journey Through History And Flavour

You’ve Launched Multiple Outlets Of Karigari And Other Restaurant Ventures. What Is One Necessary Thing A Restaurateur Needs To Do To Run A Successful Business?

He needs to be awake—24/7. In simple words, you can’t leave your restaurant in someone else’s hands. We opened Karigari, and I’m here at least 10 days a month in Delhi, even though I live in Mumbai. I spend 10–15 days here, listening to customer feedback and training the staff. Food and taste are paramount—that cannot be emphasised enough. Especially since we’re a chef-driven restaurant, we don’t rely on packaged products. We strive to make everything in-house.

We still believe that the customer is God, and feedback is a great tool for improvement and growth. Thanks to social media, we stay on top of it—paying attention to every review, whether positive or negative. I don’t want just customers—I want to build relationships.

There are external customers, and then there are internal customers—my team. And honestly, my internal customers are more important to me. If they’re happy, I’m happy. I get very upset if they don’t have proper food, a clean space to sit, or a hygienic setup to get through their day. That’s non-negotiable for me.

From Turban Tadka To Jhalak Dikhhla Jaa And Now Laughter Chefs— What Has Been The Most Fun Or Unexpected Moment In Your TV Career?

Few people know this, but I had a part in starting Khana Khazana, and the Food Food channel loved the way I demonstrated cooking. But I had a bigger picture in mind. I wanted to learn in hotels first before stepping into television. After working in hotels and gaining that experience, I felt ready to showcase my skills. That’s when I moved into television seriously, and I knew I had to create something benchmark-worthy.

When I began doing shows, especially on Food Food, I realised food on TV had always been presented with a serious tone. I wanted to break that barrier. Cooking should be fun, engaging, and full of smiles. That’s how my signature style was born — bringing humour, ease, and happiness into cooking and that’s what we channelled in Turban Tadka. I always believe each show should set a benchmark — something unforgettable. 

After Turban Tadka, I did ‘Desh Da Swad,’ an idea that I pitched to Zee News: a food truck show where I’d travel across the country, cook inside the truck, serve food to the audience, and even have them cook with me. We did 3–4 seasons of it, and people still remember it fondly.

I did another television show called Grand Trunk Rasoi. That one was very close to my heart. It required deep research and we got in touch with influencers for Kabul, Peshawar, Lahore, and al across the Grand Trunk Road. The idea was to explore food along the historic Grand Trunk Road, from Kabul to Bangladesh. For instance, in Kabul, a woman’s ability to make perfect Kabuli pulao is a sign she’s ready for marriage — similar traditions exist in other regions too. I learnt how deeply food was tied to identity, culture, and even marriage.

Then came Jhalak Dikhhla Jaa—imagine a chef dancing on national television! I still remember Karan Johar saying no other non-dancer had reached the level I did. Other contestants had 25 days of practice; I had 15 days and just 7 days of trials. I worked from 8 AM to 9 PM daily—it was intense. But it taught me the value of focus and hard work. 

I believe when you’re doing something, you must give it everything. My latest TV appearance is on Laughter Chefs, which audiences are really enjoying. The makers of the show were kind enough to say that they did not find a better-suited chef to be a part of this show – someone who doesn’t just bring culinary skills but also laughter. Jokes are even cracked at the judge, so you need to take it in the right spirit. But I always think: let’s set a benchmark here too. Every time I’m on screen, I aim to leave something memorable.

What Does Comfort Food Look Like For You?

After travelling around the world, comfort food for me is home-cooked food made by my wife. She cooks even better than I do, and many of her recipes are part of my restaurant Karigari. Karigari is not just my restaurant. It belongs to my mother, my wife, my father, and all the mothers in the country. It belongs to a lot of legacies—from whom I have learnt, and to legendary restaurant chains where I have eaten and then tried to replicate their recipes. It’s a reflection of chefs I’ve seen both in real life and on television. That is what Karigari is about. Karigari is about honouring all the karigars that are related to food or otherwise across the country.

The Beautiful Storytelling Behind Chef Harpal Singh Sokhi’s Karigari

During this insightful conversation with Chef Harpal Singh Sokhi, I didn’t just learn about his passion for food and his presence on television; I also discovered everything that makes his restaurant Karigari a place where storytelling takes centre stage.

The plates at this restaurant aren’t just ordinary pieces of cutlery; they represent his mother’s journey. The print circling the plate shows Rawalpindi, her birthplace, and Bengal, where she settled after her wedding. It also includes key elements from the chef’s own journey—Delhi and Hyderabad. No matter how much people try to replicate this iconic design, they can never truly recreate the emotion behind it.

This element of storytelling isn’t limited to the cutlery. In fact, every table at the restaurant has a platter shaped like the map of Punjab. The bowls on this platter contain a special spice mix—one that was once lovingly made in Punjabi households by mothers.

The menu at Gari Gari is far from ordinary. It features some of the chef’s personal favourites and stories from his travels. One highlight is certainly the Bela Chameli ka Sharbat, which he first tried while shooting at a palace in Bikaner. As soon as he sipped it, he felt something cool travel down his throat and into his body. The Maharaja revealed that the special sharbat is made from floral extracts by a family in Bikaner that has been crafting it for four generations. 

The menu also features recipes inspired by his family. The delicious Suhaagraat Wali Kheer is a special recipe from his wife. The “breads” section includes Masoor Dal di Roti and Peethi Wali Masala Roti—special rotis his mother used to make at home.

While most people aspire to turn their experiences into something they can share with the world, Chef Harpal Singh Sokhi has truly done it—and done it well. Stepping into his restaurant feels like stepping into his life and getting a first-hand taste of it.

Cover Image Courtesy: Mallika Khurana and Chef Harpal Singh Sokhi/Instagram