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About Harpal
  Top Chefs in India, Top Ten chefs in India  
Fusion of Indian food with international cuisine is what made Chef Harpal Singh Sokhi a name to reckon with in the hotel industry. Hailing from North India, Chef Harpal is a music lover and is fluent in English and five Indian languages - Hindi, Punjabi, Bengali, Oriya and Telugu. A graduate from the catering school at Bhubaneshwar, he spent his initial years in learning different international cuisines, but later realized that his interest lay in unearthing the authentic regional Indian food.
Pursuing this goal Chef Harpal mastered the art of Indian food and created a niche for himself by learning authentic Hyderabadi food under Ustad Habib Pasha. Begum Mumtaz Khan, an authority in Hyderabadi cuisine, further helped him in enhancing his knowledge.
His quest for knowledge left him hungering for more and this led to his research on the link between Ayurveda and food, where, he can be easily given the credits of being the creator of Ayurveda cuisine, which is coming back into the scene in the 21st century. Chef Harpal strongly believes that today people are very health conscious and India cannot have a better blend of food and health if the Ayurveda beliefs were missing. He is known for bringing back the saga of using ancient Indian herbs and unique vegetables in his cooking. Some of the unique dishes in this genre are – Drumstick Flower Pakodas, Red Pumpkin Flower Pakodas, Red Pumpkin Salad, amidst many more of such interesting ones. And talk about that passion or the love to cook good food, or his style and charisma, he surely has been able to win many a hearts by creating some outstanding palates for one and all.
His partnership with Master Chef Sanjeev Kapoor of the Khana Khazana fame, with whom he shared, and will always share, the dream of making Indian cuisine the number one in the world, has definitely taken the path towards success. Today, with people recognizing him with the famous quote, ‘namak shamak, namak shamak, daal dete hain’ as a host of the most popular culinary show Turban Tadka on FoodFood channel on Indian television, he’s already bagged the title of “Energy Chef of India” and made people all charged-up and passionate about cooking!
Having worked with Indian restaurants like Vintage – a Hyderabadi speciality restaurant, an Indian specialty restaurant in Luxembourg and Indian five star properties like Centaur Hotel-Juhu beach, The Oberoi - Bhubaneshwar, Hotel Tuli International - Vidarbha and The Regent – Mumbai, Chef Harpal feels he received a breakthrough opportunity, when he joined The Regent, Mumbai, where he had the opportunities to develop the concepts for the restaurants.
His vision and greatest desire is to popularize the know-how of traditional Indian recipes and concept designing for restaurants in international cookery schools, across the globe.
Chef Harpal has received the title of ‘Most Admired Chef’ on television for the year 2012, by Golden Star Hospitality Awards.
He’s the first chef to come up with Indian fusion cuisine at the popular ‘Passage to India’ restaurant. The popular dishes created by him like Kiwi Panha, Rasmalai Black Forest and Ginger and Orange Kulfi with Cointreau were an absolute runaway success amongst the guests.
He’s the creator of the famous Lalla Mussa Dal which was highly appreciated by the Australian High Commission. The taste of this particular dish was given a verdict of being better than its counterpart dish Dal Bhukara.
One of his notable achievements includes his research on some of the lost Indian recipes - the famous one being Lambhh Roti, a traditional stretched bread known to be made by a handful of ladies only in Nagpur.
Chef Harpal has organized various Indian food festivals at all international levels.
He has been awarded with a letter of appreciation from the Australian High Commission praising the quality of the food cooked by him as the best in the country.
Achieved the highest revenue for any food promotion held in Regent, Jakarta till date. He has also conducted the most successful cooking schools at the Regent, Jakarta and The Peninsula, Manila.
Hosted the first ever episode of the programme Khana Khazana on ZEE TV in the year 1993.
Designed menus for all outlets except Chinese at The Regent, Mumbai. Participated in Management Programmes conducted there and also been part of the team trained by The Regent International trainers.
Conceptualized and executed the opening of Khazana - an Indian specialty restaurant in Dubai for Khana Khazana India Pvt. Ltd. The restaurant Khazana, since then, has been running successfully in Dubai by winning the ‘best new entry restaurants award’ in Dubai for the year 1998.
Conducted the most successful Ancient Indian Food Promotion for Indian Airlines, which also won the Silver Medal in the IFCA awards in Germany.
Developed menus for SOTC for two consecutive years, done a complete survey of food being served in Europe for SOTC.
Headed a team for creating diabetic Indian desserts with an experience in conceptualizing new range of chocolate mithais for FMCG companies.
Developed recipes for oncology and nephrology patients for Wockhardt Hospital.
Current Activities
Conducted roads with Celebrity Chef’s from all over the world at the VARLI food festival in New York.
Culinary Theatres in Shopping Malls all over India.
Conducted corporate culinary challenges all over the country.
Cooking workshops at schools for Teacher/Parents and Students.
Part of taste temptation theatre culinary workshop along with Chef Sanjeev Kapoor, a show that also had other Celebrity Chefs like Chef Leslie Waters, Chef Anthony Warrel Thomson.
Participated in World Gourmet Summit in Beijing organized by Singapore Airlines.
Conceptualized a range of 73 Food products in the following categories:- Pickles, Blended Spices, Ready to eat product, bottled sauce and Chutneys for Khazana brand.
Developed various book contents for Master Chef Sanjeev Kapoor.
Developing business plans for chain of Fine Dining Restaurants, QSR’s, Mall Modules and Kiosks.
Franchising and Restaurant Business.
Researching Indian Food and Consumer habits.
Formulating opening plans for Contemporary Fusion restaurants.
People’s Forum:-
“Quotes from People”
Dilraj Bara
Hello Sir,
Well you are really an inspiration to all the young cooking lovers.............You are second to none...............take my word, second to None...........Thanks for every recepie.
my daughter rushi is only 4 but she loves ur show n is always saying namak shamak daal dete hai
maine dher saala pyaar bhi daala hai
now she is here only n saying where is uncle
n my whole family is ur fan
specially my hubby
you cook with ur heart n soul in it...dancing and playing, talking and giving us so many tips...i would love to sit in a corner where you cook...n see all those creativity...love watching you...your feel is like a buddy ....be the way you are..
loads of luv,
my 4 yrs son is very big fan of urs he always sings namak shamak he feels enjoys seeing ur program all the best


One more thing i would like to tell and appriciate about u is the simplicity u have kept in ur presentations is some thing praiseworthy have been following so many chefs, including yan can cook and sanjeevji, but u surely can be rated as no one for sure,,u are like kolavari di, chef!!!! different and simple
Sir, Namak shamak is very favourite of kids,my 5 yr old son takes interest in cooking just bcoz of u ....he knws the whole recipe of pudina paratha.....
Har din energy ke sath.
AnjanPreet Bhandari
Thank you sir for accepting the friend request... my daughter when comes back from school (nursery) she directly goes into kitchen and brings the utensils out and then ask me to put a turban on her head and she starts talking like you as if she is you , hosting the show ... she watches you everyday on Food Food channel, then on laptop (you tube) and then on ipod (you tube)
apke karan he muje cooking me interest aya
i started feeling thai i can cook
u r the best chef in INDIA
god bless u
wish u more success in life
bye sokhi je
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