In an exclusive chat with The Pioneer, celebrity chef Harpal Singh Sokhi spoke about his exciting return to television with Colors’ latest offering, Laughter Chefs Unlimited Entertainment. Blending comedy with culinary chaos, the show marks a refreshing shift in his career, allowing him to explore the lighter side of food and entertainment. As he teams up with popular television faces in a kitchen filled with unscripted moments, Harpal brings his signature energy and charm to a format that promises both hearty laughs and a taste of nostalgia
Tejal Sinha
tejal.sinha30@gmail.com
From bringing Namak Shamak into our kitchens to becoming the face of India’s most entertaining cooking show, Laughter Chefs, Chef Harpal Singh Sokhi is a name that resonates with food, fun, and flavour. As the host of Laughter Chefs, he’s not just serving dishes, but dishing out smiles too. In this exclusive conversation, the celebrated chef-turned-entertainer takes us through the recipe behind the show’s success, how he found his unique voice and why laughter is the best garnish of all.
Reflecting on the massive success of Laughter Chefs, Sokhi says, “Any new concept that brings happiness and laughter into families is always special. When something brings light into a home and helps people forget their worries, that’s what Laughter Chef does.” According to him, the secret sauce is a potent mix of two things Indians love the most—comedy and cooking. “Clean comedy is something everyone can enjoy together. And cooking is part of every Indian household. When you bring these together, you get something truly enjoyable.”
But Laughter Chef isn’t just about chuckles. “It’s real,” he says. “If someone’s dish doesn’t turn out well, it’s accepted. If something goes wrong, that’s okay—it just wasn’t their day. That’s real cooking, and the audience is appreciating this honesty.”
After the roaring success of Season 1, expectations soared for the next chapter. “We received great appreciation, and that gave us a lot of motivation,” Sokhi shares. “Season 2 was more exciting and more challenging. New contestants had to dive into something they had only watched before. That was a big leap.”
To raise the bar, the team introduced more complex, yet relatable challenges. “We made sure the tasks had an appeal—something the audience could connect with and even try at home. And to our delight, many of the dishes created on the show were picked up by street vendors and restaurants. That has been one of the most satisfying things for us.”
With decades in the industry, Sokhi has been at the forefront of transforming how food is seen on Indian television. “We’ve made cooking bigger,” he says proudly. “Today, even in shows not related to cooking, you’ll find celebrities cooking. We’ve brought more excitement and attention to it.”
His earlier show Turban Tadka had already redefined food entertainment, and now Laughter Chef is taking it to the next level. “Earlier people thought, ‘Oh, celebrities don’t cook.’ But now they see them taking on real kitchen challenges.”
Some of the most unforgettable moments on the show have come from pure spontaneity. “The punchlines just fly in the air,” Sokhi laughs. “You have to quickly pick one and reply. That’s how the comedy on Laughter Chef works—it’s not scripted, it flows naturally.”
Particularly memorable for him are his exchanges with Krushna and Kashmera. “I used to be the quiet judge standing in one corner,” he chuckles. “But I thought, why not get involved in the comedy too? While doing that, I share food facts and cooking history, and the contestants love it.”
Describing the Laughter Chef set as a “crazy playground,” Sokhi compares it to “a grand recipe where you mix a hundred ingredients to create one dish—and that dish is fun and entertainment.” Whether it’s Bharti or Krushna, the unpredictability on set keeps things fresh and thrilling. “It’s not planned, it just happens—and that’s what makes it so beautiful and real.”
In a time dominated by OTT platforms, Laughter Chef has lured audiences back to television. “It’s created history,” says Sokhi. “It’s clean, real, and something people can relate to. It’s not just about food—it’s about chaos, fun, emotions, comedy, and storytelling. Everything is woven together beautifully with cooking as the thread.”
Chef Sokhi’s infectious energy and signature catchphrase “Namak Shamak” have become culinary folklore. But the story behind it is as flavourful as the phrase itself.
“While filming Turban Tadka in Lonavala, my director Girish asked me, ‘How will people remember you?’ I didn’t have an answer then,” he recalls. That evening, a book his daughter gave him led him to a chapter about the Salt Satyagraha. “It hit me—salt, such a simple thing, had sparked a revolution. In food, salt is just as essential. That thought led to ‘Namak Shamak.’ It became my identity—simple, joyful, memorable.” And now, people chant the jingle even in his restaurants. “They send me videos after dining, saying, ‘Chef, zubaan ki ho gayi balle balle!’ That’s so heartwarming.”
From his early days in five-star kitchens to becoming India’s beloved ‘chef-entertainer,’ Sokhi believes he was always meant to make people smile. “Even as a kid, I entertained friends with jokes and timing. This fun-loving nature has stayed with me. When the opportunity came, I embraced it and evolved.”
He doesn’t just cook; he connects. “People tell me they don’t watch me for cooking alone, but because I make them feel happy and a part of my life. That’s the biggest reward.” As one of India’s first celebrity chefs, Sokhi’s journey has inspired countless aspiring cooks. “I feel proud to be a name people associate with joy and food. Everything I’ve achieved has come from hard work, blessings, and family support.”
He adds, “I never watched my own shows much, but I watch Laughter Chef. It’s so de-stressing—I laugh and think, ‘Wow, this is making people’s lives lighter.’ When I’m happy, I believe others feel happy too.”
His ever-evolving style, full of energy and warmth, has been shaped by the people who watch him. “When fans write in from around the world, it’s humbling. It makes me want to do more. We live in a stressful world and if my face and food can bring smiles, then that’s my calling.”
