Chef Harpal Singh Sokhi on Food Trends & Social Media

Mumbai — Chef Harpal Singh Sokhi, one of India’s most loved culinary personalities and a recent standout on Laughter Chef Season 3, believes the Indian food industry is currently experiencing one of its most exciting and transformative phases.

In an exclusive conversation, the celebrated chef and restaurateur opened up about the major shifts he is witnessing — and actively participating in — across both fine dining and mainstream eating experiences.

“Small plates are definitely making a strong comeback,” Chef Harpal observed. “People want to taste more variety rather than large portions of one dish. At the same time, I see a very strong movement towards regional Indian cuisines — people are proud of their roots and want authentic, hyper-local flavors.”

He pointed out another noticeable change: “I see more ingredient-led cooking. The hero is the ingredient itself rather than heavy-handed technique or too many elements on the plate.”

The chef also highlighted the growing cross-cultural exchange happening in Indian kitchens. “There is a lot of unusual international products being used in Indian cooking now. There is beautiful cross-pollination happening across recipes and across borders,” he explained.

At his signature restaurant Karigari, Chef Harpal and his team are putting these very trends into practice. “We are taking some old-age, forgotten recipes and giving them a contemporary twist,” he shared. “We are infusing international flavors into very traditional preparations. We are also taking very rural, rustic dishes and making them look beautiful — more presentable and adaptable for today’s mass market.”

According to the chef, this thoughtful marriage of heritage and modernity is being warmly received by diners.

While he remains deeply engaged with the fast-evolving food scene, Chef Harpal maintains a refreshingly pragmatic and measured relationship with social media — a space many contemporary chefs treat as a full-time second career.

“Social media is a very tricky platform,” he said candidly. “You have to draw a line between yourself and the people. Sometimes people get toxic, sometimes they pass very nasty remarks — you have to let it go. You cannot allow that to disturb your peace or your creativity.”

His philosophy is simple yet powerful: “I am not here to chase trends that don’t match my personality or my values. Some trends, honestly, I find quite stupid for my profile.”

Instead, the veteran chef has chosen a clear purpose for his digital presence. “I have acquired a lot of knowledge over the years. My aim is to pass that knowledge on to people — to share whatever I have learned so others can benefit. I want to give information that is actually useful.”

He strongly encourages fellow creators to follow a similar path. “Be creative in your own field and show that creativity. Create content that is informative, that helps people, that spreads positive vibes. That is my goal on social media and that is what I try to follow every single day.”

For Chef Harpal Singh Sokhi, the twin worlds of food and digital communication are both undergoing dramatic change — but his approach to both remains consistent: stay authentic, respect the craft, celebrate Indian roots, embrace thoughtful innovation, and never lose sight of the real purpose — which is to create joy, connection, and meaningful experiences at the table and beyond.

As India’s culinary landscape continues to evolve at remarkable speed, voices like Chef Harpal’s — experienced, grounded, and generous — serve as both compass and inspiration for the next generation of cooks, restaurateurs, and content creators.