Chef Harpal Singh Sokhi has always been known for his vibrant personality and unique style that have made him one of India’s most loved celebrity chefs. He calls himself lucky that he is able to receive so much love from people, not just in India, but all around the world.
He said, “I keep hearing that my energy and my presence are infectious, and all I can say is that I feel blessed that people relate to me in that way. When they look at me, they feel happy, and I can only thank God for the blessings I’ve received. It’s truly amazing. When you start receiving fan mail from across the world, you realize how much responsibility you have." “You think, ‘Okay, let’s do more, let’s do better, let’s keep improving every day.’ It helps people, and it brings smiles to their faces. That’s how I keep thriving in my life. I feel like I need to do more and more to bring smiles to people, especially in a world that is so stressed right now. My shows, my face, and my smile bring happiness, and I just want to say, ‘Thank God,’” he added. Chef Harpal feels blessed to be known as one of the first celebrity chefs in India, and there is no greater joy for him than to now become a household name.
He said, “I can only say that the title of being the first celebrity chef has been a blessing for me. Now, people mention me as their favorite chef on television. All of this has happened because of the hard work I’ve put in, the homework I’ve done, and the support from my family. Everything has come together, including the blessings and support from my elders and those who have always loved me." “I believe I’ve always tried to give 100% in whatever I do. When I perform, I focus completely on that task and don’t think about anything else until I reach my goal. I believe that once I achieve a goal, I keep improving myself and looking for ways to do better. I would say that Laughter Chef is a show I actually watch. I have never watched my own television shows much. I hardly ever watch Turban Tadka, but I watched Laughter Chef regularly,” he added. He also recalls how his signature catchphrase “namak shamak” started and said, “I remember, we were filming some content for my show Turban Tadka in Lonavala; my director Grish paused the shoot and asked, ‘How will people remember you?’ I had no answer. That evening, I picked up a book my daughter had recommended, and I landed on a chapter about the Salt Satyagraha. It hit me—salt, such a simple thing, had sparked a revolution.” “In food, salt is just as essential. That thought led to ‘Namak Shamak.’ It became my identity—simple, memorable, and joyful. Today, it’s more than a phrase; it’s a movement that brings happiness to kitchens everywhere,” Chef Harpal added.
