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Chef Harpal Singh Sokhi is one of India’s most loved celebrity chefs, known for his infectious energy, engaging personality, and unparalleled ability to connect with audiences. A culinary expert with a flair for blending traditional Indian recipes with modern twists, he has carved a unique niche for himself in the culinary world. His tagline, "Namak Shamak, Namak Shamak, Daal Dete Hain," is now a household phrase and a trademark of his ability to present every dish in the most entertaining fashion.
Born and raised in Kharagpur, West Bengal, Chef Harpal’s journey into the culinary world is both inspiring and relatable. He studied at the Institute of Hotel Management, Bhubaneswar, and honed his skills in some of India’s finest kitchens. Over the years, he gained expertise in diverse cuisines, including Punjabi, Bengali, South Indian, and international flavours. However, his heart remains rooted in Indian cuisine, which he passionately promotes on various platforms.
Meeting India’s Singing Chef
Chef Harpal rose to fame with his popular TV show Turban Tadka, where he showcased authentic Indian recipes infused with his signature energy and charm. The show became a massive hit, not just because of the food but because of Harpal’s unique presentation style. His trademark singing, quirky rhymes, and enthusiastic expressions made cooking seem less like a chore and more like a celebration. Audiences of all ages found joy in watching him, and his episodes became a source of inspiration for home cooks and food enthusiasts alike.
Beyond his on-screen charisma, Chef Harpal is also a skilled educator. He simplifies complex techniques, making them accessible to everyone, from novice cooks to seasoned chefs. His focus on using easily available ingredients and his knack for explaining the cultural significance of dishes resonate deeply with Indian audiences.
Chef Harpal Judges The Final Cookout At Slurrp Great Indian Cookout:
Held at Phoenix Marketcity in Mumbai, the grand finale of the cooking contest so one chef from Mumbai and one from Delhi open a mystery box to find the ingredients they had to cook with. As per the Delhi Vs Mumbi theme, the contestants were presented with a mystery box containing winter vegetables sourced from Mumbai and a selection of signature masalas representing the flavours of both Delhi and Mumbai. The challenge? To create a classic dish that captured the essence of their culinary skills and their beloved cities.
The contest saw Delhi’s Puja Bansal face off against Mumbai’s Neelam Gupta, with none other than Chef Harpal Singh Sokhi giving the green signal to kick off the challenge. What truly sets Chef Harpal apart is his magnetic connection with the audience. Whether hosting a cooking show, conducting a live demonstration, or interacting with fans on social media, he has a natural ability to make everyone feel included and entertained. His cheerful demeanor, humorous anecdotes, and relatable cooking tips turn even the most complex recipes into enjoyable experiences.
At the Slurrp Great Indian Cookout, he encouraged the chefs and helped soothe their nerves right ahead of the grand finale. “Sometimes we have the image of a dish in our minds but it’s not always possible to get it right in the first attempt. You have to continue to experiment and try it again and that’s fine,” chef Harpal explained.
Before the contest began, Chef Harpal engaged the audience in an exciting AMA session with the home chefs and audience, answering a variety of food-related questions with his trademark humour and charm.
“I enjoy being a part of Slurrp’s Great Indian Cookout every time, because the enthusiasm of the home chefs and foodies is incredible to witness. I am particularly happy that GIC has now come to Mumbai, my city, for the first time and I hope it continues to be held here asw well,” the chef said. He said that while the Mumbai Vs Delhi debate about where the food is better is a neverending debate, the event will give Mumbaikars a chance to show off their skills too.
He also shared with the audience the importance of events like Slurrp’s Great Indian Cookout especially in the context of promoting regional cuisine. He explained to the audience how even seasonal regional leafy greens were different in India. “There is sarson in the North while in Maharashtra, Chaulai is very popular.” The chef also revealed that his ultimate winter favourite was the Gajar Ka Halwa and that in this season there was no Indian mithai that could compete with this sweet, for him.
Picking The Winning Dish
After an intense and flavourful showdown, Delhi’s Puja Bansal emerged victorious, impressing the judges with her innovative take on Delhi’s iconic chaat. She whipped up a Cauliflower And Peas Tikki Chaat Served With Spinach Crisp Amaranth And Tomato Saunth, spicy Corriander, and spinach chutney was delicious and innovative.
Her dish stood out for its vibrant flavours, masterful use of ingredients, and her deep understanding of India’s rich food heritage. “I was very sure that I wanted to make the Delhi Chaat for people in Mumbai. I had decided that no matter what, I was going to convert the ingredients in the mystery box into Chaat. Once, earlier I had even created an Eggplant Chaat. The flavours of chaat are magical and I knew everyone will like it,” Bansal revealed.
Avinash Mudaliar, CEO and Co-founder of HT Labs, joined Chef Harpal Singh Sokhi in applauding Bansal for her culinary expertise and passion. Both judges praised her ability to bring the heart of Delhi’s street food to life on a plate, marking a memorable end to an exhilarating contest. While Avinash said that the dish took him back to the lanes of Old Delhi, while Harpal applauded the complexity of the dish, the way in which Bansal had used the green leafy amaranth and the natural sweetness of tomatoes to balance flavours.
