Celebrity chef Harpal Singh Sokhi, widely loved for his energetic presence on television and popular appearances on shows such as Laughter Chefs, recently undertook one of the most prestigious assignments of his culinary career. Sokhi was entrusted with curating an exclusive State Banquet hosted by President Droupadi Murmu at Rashtrapati Bhavan in honour of Vietnamese President Tô Lâm.
While the chef has represented Indian cuisine at several national and international events over the years, he describes this experience as uniquely meaningful and emotionally significant. For him, the responsibility extended beyond preparing food—it was about presenting India's cultural identity on one of the country's most distinguished platforms.
Reflecting on the occasion, Sokhi shared that every dish carried the weight of representation.
“When you are cooking for a State Banquet, you are not merely serving food. You are representing the heritage, traditions, and identity of an entire nation. Every plate becomes a reflection of India and its rich culinary legacy,” he said.
For the banquet, Sokhi was assigned the responsibility of showcasing the authentic flavours of Punjab and Haryana. Working closely with the culinary team at Rashtrapati Bhavan, he developed a menu that celebrated regional traditions while remaining accessible to international guests.
The carefully curated spread featured a range of traditional delicacies including bajri ki khichdi, muttera wale chole, missi roti, murabba, and zafrani chai. Each dish was thoughtfully presented with refinement and elegance while preserving its authentic character.
According to Sokhi, maintaining authenticity was the most important aspect of the entire process.
“You can innovate, refine presentation, and adjust certain elements for an international audience, but you cannot lose the soul of the cuisine. The essence of the dish has to remain intact. That authenticity is what makes Indian food special and memorable,” he explained.
At the same time, he acknowledged the importance of ensuring that guests from different cultural backgrounds could comfortably appreciate the flavours being served. The challenge lay in striking a delicate balance between preserving tradition and creating a universally enjoyable dining experience.
Despite the immense responsibility and meticulous planning associated with a State Banquet, Sokhi remained true to the approach that has become synonymous with his personality—bringing positivity and humour into the kitchen.
Known for his cheerful and lively demeanor, the chef believes that a relaxed atmosphere contributes significantly to culinary excellence.
“Cooking can be intense, especially during large-scale events. But keeping the environment positive and light helps everyone perform better. Good energy in the kitchen often translates into better food on the plate,” he shared.
Among the many memorable moments of the evening, one interaction stood out as particularly special. President Droupadi Murmu recognized Sokhi from his widely popular “Namak Shamak” catchphrase, creating an unexpected and heartwarming moment during the event.
The recognition instantly established a personal connection and left a lasting impression on the chef.
However, beyond the warmth of the interaction, Sokhi said it was President Murmu's words about responsibility that stayed with him throughout the evening.
“She reminded me of the responsibility that comes with representing India through food. That thought remained with me until the very end of the banquet. It reinforced the importance of every detail, every flavour, and every dish being served,” he recalled.
For Harpal Singh Sokhi, the banquet was more than a culinary assignment—it was an opportunity to showcase the richness of India's regional traditions on a global stage. By highlighting authentic Punjabi and Haryanvi flavours while maintaining their cultural essence, he demonstrated how food can serve as a powerful ambassador of heritage, hospitality, and national pride.
The event stands as yet another milestone in Sokhi's distinguished culinary journey, reinforcing his belief that while presentation and innovation matter, the true success of any dish lies in preserving its authentic soul.
