Chef Harpal Singh Sokhi:-
Chef Harpal Singh Sokhi is the Man who has not only redefined cookery shows with his own unique style with humour and real Punjabi style which is why he bagged the most recognized and admired face on Television as a Chef in the year 2012 honoured by Golden Star Awards. Professionally having achieved success in the hospitality industry by creating his own presence by bringing in Fusion of Indian food with international cuisine, which is what made Chef Harpal Singh Sokhi a name to reckon with in the hotel industry. Hailing from North India, which, like the rest of India is rich in culture and cuisine, Chef Harpal mastered the art of Indian food and created a niche for himself by learning authentic Hyderabadi food under Ustad Habib Pasha.
What inspired you to become a chef?
My mother’s cooking inspired me to become a Chef. Even my brother use to cook food in langar. By seeing them I started doing experiments at home. I spent my initial years in learning different international cuisines but later realized that my interest was always in authentic regional Indian cooking.
What is the one cuisine that you are most comfortable cooking and enjoy the most?
I love cooking Desi food with some International Tadka by adding a pinch of NamakShamak.
Is there a chef you admire the most? Who and why?
My mentor and guider Ustad Habib Pasha and Begum Mumtaz Khan from whom I learnt Hyderabadi Cuisine.
When are you happiest at work?
When there are some unique guests at my studio like we had Dabbawalas of Mumbai who delivers home cooked food to the Mumbaikars on time and every time and when I cooked for them, the happiness was just lighting up the studio, they said “We feed everyone, we go to many events, but we never met someone who specially invited us to have such good food cooked by self.” That day was the happiest day at work.
Do you have any advice for someone wanting to become a chef?
Cook food with your soul and passion. To become a Chef it is important to understand your food and ingredients, know your ingredients well add some pinch of NamakShamak with a smile and give it your best.
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