Chef Harpal Singh Sokhi has spent decades traveling across India, cooking in professional kitchens, hosting popular food shows, and collecting recipes that often remain hidden in families and regional eateries. At Artisan, the chef-driven restaurant he envisioned during the pandemic, those experiences come together in the most personal way. During a visit to Karigar in Noida, HT Shop Now sat down with the celebrity chef to talk about the inspiration behind the restaurant, the stories hidden in his menu, food trends, home cooking and the kitchen tools he believes every cook should have.
Q. Karigari is an unusual name. What is the story behind this?
Chef Harpal Singh Sokhi:
Karigar is our way of paying respect to the artisans of the country; Not just cooks, but every artisan who creates something with skill. If you look around the restaurant, everything reflects that philosophy. The decoration honors the artisans; We celebrate traditional pottery makers, and in our restaurants you will also find dedicated walls celebrating artisans from different regions.
When we were conceptualizing the restaurant during COVID, this word kept coming up in conversations with our founders and architects. Ultimately, we realized that the craftsmanship perfectly represented what we wanted to create: a space that celebrates craftsmanship.
Q. Many people call Karigar a modern Indian restaurant. Do you agree?
Chef Harpal Singh Sokhi:
To be honest, I wouldn’t call it a modern Indian restaurant. For me, it’s an experiential restaurant.
Every dish here tells a story. Some recipes come from my mother’s kitchen, some from my father’s kitchen, some from my wife and mother-in-law’s kitchen. Others come from famous restaurants I visited during my travels or dishes I discovered while shooting my travel show.
Of course, we have added some little twists by using international ingredients, but the soul remains Indian. The idea was never to modernize Indian food just for the sake of it; The aim was to create an emotional connection while keeping the flavors authentic.
Q. Your Paneer Margherita Tikka has become one of the artisanal signature dishes. How did this happen?
Chef Harpal Singh Sokhi:
This actually came from conversations with the housewives. During the cooking demonstration, many mothers told me that whenever their children go out to eat, all they want is pizza and burgers. They wanted something that tasted familiar but was still Indian.
That’s when I thought, why not ditch the pizza base altogether and create those flavors using paneer tikka? This is how Paneer Margherita Tikka was born.
Today, it has become one of the best-selling dishes in all our restaurants. We have sold millions of pieces over the years. This is a perfect example of giving an international flavor to an Indian dish without changing its identity.
Q. You have many unusual dishes on your menu. Which surprises diners the most?
Chef Harpal Singh Sokhi:
Definitely green chilli halwa.
People are always shocked after hearing the name. They believe it will be unbearably spicy, but that’s not the case at all. It is a traditional recipe from Rampur, Uttar Pradesh that was once made for royalty before gradually disappearing over time.
The process itself is very detailed. We use a specific variety of green chillies, remove the seeds, process them carefully and then turn them into halwa. You still taste the green pepper, but the heat kicks in a few seconds later.
An Ayurvedic doctor friend of mine once told me that it works wonders as a digestive after a heavy meal. This is one of my favorite compliments about the dish.
Q. Your menu also includes recipes from your own family. Why was that important?
Chef Harpal Singh Sokhi:
Because those dishes shaped my childhood.
Our masoor dal roti comes from my mother’s kitchen. She used to pack it in my school tiffin. My father’s Punjabi style meat curry is another recipe that I definitely had to include.
Food isn’t just about the ingredients. It’s about memories. When guests taste these dishes, I hope they will also be reminded of a family member.
Q. You have traveled a lot. Where do your new ideas usually come from?
Chef Harpal Singh Sokhi:
Everywhere.
I learn from street vendors, famous restaurants, home cooks, bakeries, local markets; You never know where inspiration will come from.
For example, I was consulting a restaurant in Hong Kong when someone introduced me to black bread made using black sesame paste. At that time, I was making charcoal naan using activated charcoal. After learning about black sesame, we replaced coal with black sesame paste, making it healthier and more delicious.
Traveling keeps your curiosity alive. Every new place teaches you something.
Q. Is there a food trend you’re enjoying right now that you wish had never happened?
Chef Harpal Singh Sokhi:
(laughs) I wish Fanta Maggi never happened.
But one trend I really enjoy is how avocado has become a part of Indian food culture. Think about it, there is nothing traditionally Indian about avocado, yet today it is available everywhere from cafes to roadside vendors.
I also enjoy seeing that Japanese ingredients like miso are making their way into Indian cooking. For example, miso chicken tikka creates a familiar flavor as well as a beautiful umami flavor.
There should be innovation, but only after understanding the basic recipe.
Q. For someone building their own kitchen, what are three appliances worth the investment?
Chef Harpal Singh Sokhi:
A great chef’s knife comes first.
I recently visited Japan and bought two knives worth about a lakh because the craftsmanship is incredible. A good knife completely changes your cooking experience.
The second would be a thick wooden chopping board. I can’t work on those thin plastic boards. I like sturdy chopping blocks; They are comfortable and durable.
The third one is powerful mixer grinder. Most people only think of grinding, but a good machine can cut materials beautifully without leaving too much moisture behind. This makes a lot of difference when preparing ginger, garlic and chilli.
Q. What are some ingredients that you will always find in your kitchen?
Chef Harpal Singh Sokhi:
A good garam masala cannot be compromised as it can completely transform a dish when used correctly.
The second thing is good quality cooking oil. I always tell people not to compromise on the quality of the oil or heat the same oil again and again. This is something that many families overlook.
Fresh ginger, garlic and green chillies are also always around. They are the backbone of Indian cooking.
Q. What cooking mistake does almost every home cook make?
Chef Harpal Singh Sokhi:
Salt.
Everyone is afraid of it, and rightfully so.
Always season in moderation first and then adjust. You can add more salt later, but once you add too much salt, it’s not easy to fix. Spices can be balanced, excess oil can be removed, but too much salt changes the entire personality of a dish.
Q. If someone is visiting Karigar for the first time, what exactly should one order?
Chef Harpal Singh Sokhi:
Paneer Margherita Tikka, of course.
I would also recommend the Tomato Chaat, Charcoal Naan, Green Chilli Halwa and our Dal Toka.
However, personally, my comfort food here is black dal with fenugreek and spinach, paired with our rotis. Whenever I go to a restaurant, I eat this thing.
Q. Before closing, we noticed the beautiful design around your serving plates. Is there any story behind this?
Chef Harpal Singh Sokhi:
There is, and it’s very emotional.
This design is dedicated to my mother. It traces his journey from Rawalpindi after partition and incorporates traditional Punjabi phulkari motifs. Whenever I look at it, it reminds me of where our family came from.
That’s what the workmanship is really all about.
People often think that restaurants are built around food. I don’t think so.
My restaurant is about stories. It’s about emotions. It’s about relationships.
People don’t come back just because the food was good. They come back because they remember how it made them feel. That’s what makes a legacy restaurant. Of course great food matters; But memories matter even more.
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