New Delhi: Known for his lively presence on the comedy-cooking reality show Laughter Chefs, celebrity chef Harpal Singh Sokhi recently stepped into a role that went far beyond entertainment. He curated an exclusive State Banquet hosted by Droupadi Murmu at the iconic Rashtrapati Bhavan in honour of Vietnamese President Tô Lâm.
For Sokhi, the experience carried a different weight altogether. Having cooked at prestigious international events, he admits this one stood apart. Representing India through food wasn’t just professional—it was deeply emotional. According to him, every dish served was not just cuisine, but a reflection of the country’s identity.
Entrusted with showcasing the flavours of Punjab and Haryana, Sokhi collaborated closely with the Rashtrapati Bhavan team to design a menu that stayed true to its roots while appealing to a global palate. The spread featured traditional delicacies like bajri ki khichdi, muttera wale chole, missi roti, murabba, and zafrani chai—each presented with elegance while retaining authenticity.
He emphasises that preserving the soul of Indian cuisine was non-negotiable. At the same time, the dishes were thoughtfully balanced to ensure they felt accessible and enjoyable for international dignitaries.
Even in a high-pressure environment like a State Banquet, Sokhi carried his signature spirit into the kitchen. Much like his television persona, he believes humour plays a crucial role in cooking. Keeping the atmosphere light, even during intense moments, helps bring out the best in the team and, ultimately, in the food.
One of the most special moments of the evening came when President Murmu recognised him from his popular “Namak Shamak” jingle. The interaction instantly created a warm and personal connection. However, what stayed with him the most was her reminder of the responsibility he carried—to represent India with every plate served. That thought remained with him until the very end of the banquet.
