2025 TheGlitz Catalysts: The Dynamic “G.O.A.T.” Chef Harpal Singh Sokhi: The OG “Namak Shamak” Chef, Dancing Sensation, and Laughter Chef Extraordinaire!

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Call Chef Harpal Singh Sokhi the OG Namak Shamak Chef, the Dancing Chef, or the Chef Whose Humour Got Him into Laughter Chef … But Whatever You Call Him, His Story is Unforgettable!

In an exclusive chat with Sumita Chakraborty, Editor-in-Chief,  TheGlitz, we dive into the journey of the one and only Chef Harpal Singh Sokhi. From his dynamic TV appearances to building an empire in the culinary world, Chef Harpal has charmed millions with his quirky flair and infectious energy. Known for his distinctive cooking style and larger-than-life personality, Chef Harpal shares his insights on the magic behind his laughter-filled kitchens, the unmissable lessons he’s learned along the way and even coined a vibrant jingle for TheGlitz Media, impromptu. Get ready for a conversation that’s as super fun, spicy and flavorful as his signature dishes!

Chef Harpal Singh Sokhi

Over To Chef Harpal Singh Sokhi:  

From The OG Namak Shamak Chef, “Energy Chef” to “Dancing Chef,” how do you think your passion for cooking and dancing complement each other, and how has it shaped your unique style on television??

Chef Harpal Singh Sokhi:  I’ve always lived with a certain energy, and I truly believe I carried it with me throughout different phases of my life. I’m thankful to God for this energy – it’s something I received from the Almighty. It’s been my privilege to share that energy with others and spread joy, whether it was during my school days, my time at the IHM, or while working as a chef in the kitchen. People would look at me and say, “Here’s someone who will make us happy, who will help us work easily and create great moments together.”

How did you decide to pursue a career as a chef? Was it always something you wanted to do?

Chef Harpal Singh Sokhi:  Not at all, actually. I was born in Kharagpur, West Bengal, which, as you know, is not a place where becoming a chef is a common aspiration. Growing up, my father had two dreams for me – either to become an engineer, particularly from IIT Kharagpur, or to join the railways. I followed the conventional path and started preparing for IIT after my class 12. But the pressure to succeed in that field wasn’t really mine, I wasn’t passionate about it. My real dream was to become a fighter pilot, but by the time I realized that, I had already passed the age limit to join the NDA.

How did you end up in hotel management?

Chef Harpal Singh Sokhi:  I took the IIT exam, and like most people from Kharagpur, I didn’t make it in my first attempt. I began preparing for the second attempt but was already enrolled in a graduation course at Kharagpur. One day, a neighbor of mine, who had done hotel management, came back from Kolkata. He was dressed well, suited and booted, and looked successful. I remember thinking, “This guy’s got it right – he’s employed right away and is doing well.” That image stuck with me, and when my brother suggested I explore hotel management, I decided to take his advice. My main goal was employability – I just wanted to secure a job and support my family.

Chef Harpal Singh Sokhi

But your journey in hotel management took an unexpected turn, didn’t it?

Chef Harpal Singh Sokhi:  Yes, it did. When I joined the hotel management course in Bhubaneswar, I had one goal in mind: to become employable. I wasn’t thinking of anything else at that time. But within the first few months, something clicked. I was introduced to the concept of food production, and I realized I had a deep passion for it. There was something about the word ‘chef’ that resonated with me. That was when I knew – this is what I was meant to do. It wasn’t a decision I made lightly; it was an inner calling that I couldn’t ignore. From that point forward, I was focused entirely on becoming a chef.

I started my career from scratch, as a trainee cook at the Oberoi Bhubaneswar. That’s where it all began. From there, I climbed the ladder and eventually became the chef of a five-star hotel, which is now Taj Lands End in Mumbai. During my time, we were involved in the grand opening of the property as chefs. It was an exhilarating experience that I’ll never forget.

Chef Harpal Singh Sokhi
Chef Harpal Singh Sokhi with the OG Sanjeev Kapoor

How did you transition from being a chef to television?

Chef Harpal Singh Sokhi:  In 1993, when the first private channel, Zee, came up, I had already worked with Sanjeev Kapoor at Centaur Juhu and was in Mumbai working at a restaurant which was the only Hyderabadi specialty restaurant at the time. Sanjeev got the opportunity to manage a program called Khana Khazana. I was one of 23 chefs there elected to help him, and I remember the day it was flooded in Mumbai, and I had to shoot the program without sleeping. After editing, they realized I demonstrated food well on television, and that’s how I got started. The first two episodes of Khana Khazana aired with me, and they became a hit.

How did television change for you after Khana Khazana?

Chef Harpal Singh Sokhi:  After my brief stint with Khana Khazana, I decided to focus on my hotel career, becoming an executive chef at Tully International in Nagpur. However, I kept doing television, producing my own programs, including a series called Harpal Ki Rasoi for cable TV. I also kept doing short cookery classes wherever I worked, which helped me stay connected to television. That’s how my television journey evolved.

What was your first experience in front of the camera like? Were you nervous or were you a natural?

Chef Harpal Singh Sokhi:  Honestly, my first program was not all that great – I wasn’t well-trained, and I was a bit nervous. I just demonstrated food, which I was good at, but as time passed, I realized there was much more to being on TV. Over time, I met the producer and director of Khana Khazana, Girish Madhu, who later worked with me on Food Food and helped polish my presentation skills. He taught me how to speak in front of the camera, giving me techniques like reading newspapers aloud to improve my delivery.

Chef Harpal Singh Sokhi

You’re known as the original Namak Shamak chef. What’s that about?

Chef Harpal Singh Sokhi:  Yes, I definitely say I’m the OG and the GOAT (Greatest of All Time) when it comes to jingles if one has to remember. I started the trend, and people loved it. Other chefs were very serious on TV, and I brought in fun and energy, which made the audience really connect with me. People still love it, and there’s so much energy in it – watching me was like a blast!

Yes, I’ve earned that title over time! When I started my television career, I was just being myself, bringing that energy and joy to the screen, which helped make my cooking shows engaging. The phrase Namak Shamak became associated with me, reflecting my fun and charismatic way of presenting cooking.

I believe it was about bringing energy to the kitchen. When we were working on the Food Food channel, the director, Girish Madhu, asked me a thought-provoking question that changed everything. He asked me, “How will people remember you after you die?” I responded jokingly, saying, “It’s enough that you remember me now!” But he said, “No, think about it. How will people remember you?” And then, he canceled the shoot for the day. It was a wake-up call for me.

Well, after the shoot was canceled, I went home feeling a bit lost. My younger daughter had a book on Mahatma Gandhi, and as I flipped through it, I read about his Salt Satyagraha. Gandhi used salt to rally the masses, showing that something as simple as salt could become a symbol for change. That’s when the idea struck me – salt is the silent player in food; without it, the

After a few days, I went to Girish and said, “I got it! I know what will make people remember me.” I explained how we use salt and sugar in cooking, much like how Punjabis always mention these two ingredients. Then, I came up with a jingle: “Salt and sugar, salt and sugar, we add salt and sugar.” He loved it, and that’s how the Namak Shamak idea was born.

You’ve launched Turban Tadka Hospitality. What inspired you to start this venture? Are there more ventures in the pipeline?

Chef Harpal Singh Sokhi

Chef Harpal Singh Sokhi:  As I gained more visibility on television and started receiving love from people across the country, many business opportunities came my way. People began approaching me for restaurant collaborations, cookware businesses, and endorsements. That’s when I realized it was the right time to create my own company and step into entrepreneurship. Thanks to the support I received from television shows and the love of my fans, I ventured into the business world. We currently own a chain of restaurants called Karigari, a brand of non-stick cookware called Happy Chef (though it’s currently in a dormant stage), and we’re looking to launch other food brands, including packaged food under the brand Sabi Foods.

My journey as an entrepreneur started when people started showing interest in partnering with me for various ventures. Over time, I realized that the television exposure and the love from people gave me the perfect platform to branch out into business. Chefs becoming entrepreneurs is a trend that started growing, and I’m glad I was able to be a part of it and pave the way for younger chefs to follow suit.

You are known for your humor and unique style. How did you become the OG ‘Laughter Chef’?

Chef Harpal Singh Sokhi

Chef Harpal Singh Sokhi:  It all started when I began doing television shows. I realized that the younger generation was losing interest in cooking, and I wanted to make it more fun and approachable. My natural humor, combined with my love for cooking, helped make cooking look easier and enjoyable for viewers. I wanted to show that anyone could cook with what they had at home and create something fun. People started associating me with laughter and joy in the kitchen, and that’s how I became known as the ‘Laughter Chef.’

Before I became known as the ‘Laughter Chef,’ I worked on a show called Jhalak Dikhhla Jaa (Season 9), which gave me a unique title of ‘Dancing Chef.’ I was approached by Colors TV, and I took a leap of faith. Though I didn’t know much about dancing, I took up the challenge and worked hard to learn it. I practiced with choreographer Bhavna Purohit for 22 days straight, and ended up impressing everyone, even reaching level five in the show before being eliminated. It was a great experience!

Chef Harpal Singh Sokhi

Can you share a memorable moment from your time on Jhalak Dikhhla Jaa?

Chef Harpal Singh Sokhi:  A memorable moment for me was when I made it through the first episode without getting eliminated, even though it was an elimination show. I worked hard, practiced a lot, and made sure I didn’t get eliminated. By the time I reached the fifth episode, I was fully committed to my performance, and Karan Johar even told me that he had judged nine seasons, and my performance was one of the most memorable.

So you are the Laughter Chef OG?
Chef Harpal Singh Sokhi:  Laughter has always been a natural part of me, and I believe cooking should be fun and easy for everyone. I made cooking seem easy and encouraged people to cook with whatever they had at home. The show, Laughter Chef, became popular because I made people feel comfortable in the kitchen while also bringing joy and laughter. It was important to make them feel that cooking could be quirky and enjoyable. That’s how Laughter Chef happened, and the show has resonated with many viewers.

Chef Harpal Singh Sokhi

Can you share any fun memories or anecdotes from your shows?
Chef Harpal Singh Sokhi:  I remember Jacqueline Fernandez from the Jhalak Dikhla Jaa days. Every time she wore a dress, I’d joke with her, saying, “Aaj toh laal mirch lagri hai” or “Aaj toh kali mirch lagri hai,” and it became a fun inside joke. Another fun memory is from Laughter Chef when I’d shout “Zuban ki hogayi balle balle” whenever a dish was really well presented. It became such a popular catchphrase that guests at my restaurants now shout it out when they enjoy their meal. These little moments make everything worthwhile.

How has social media and YouTube played a role in your success?
Chef Harpal Singh Sokhi:  Social media is crucial for business growth, and YouTube has been a great platform for me. I have almost a million followers on Instagram, Facebook, and YouTube, and the reach is helping my businesses, whether it’s my restaurants, endorsements, or product launches. Social media has made a huge impact, and we’re learning every day from the younger generation who are leading the way in this space. We’re growing and loving the journey of connecting with our audience.

Chef Harpal Singh Sokhi

With so much going on, how do you balance your work and family life?
Chef Harpal Singh Sokhi:  It can be tough to balance work and family, especially with all the traveling and projects I’m involved in. But I try to ensure quality time with my family. If I’m away for a longer period, I make it a point to bring my wife or children to the studio. When I have work in London or Toronto, I try to visit my daughters who are studying there. Family is really important, and I make sure I spend time with them whenever possible, despite my busy schedule.

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