For Bengalis, Durga Puja is not just a festival; instead, it is the time when Maa returns home from her in-laws after a year. Naturally, families prepare as if their daughter is coming back: cleaning homes and kitchens, shopping for new clothes, and setting aside everyday worries. For a few days, life revolves around ‘addas’ over plates of ‘luchis’, the aroma of bhog, and the joy of hosting loved ones with warmth.
This spirit came alive as Borosil kicked off the festive season at Shoppers Stop, where the store turned into a lively hub of Pujor anondo. Customers explored a festive-ready range, from cookware and glassware to storage and other appliances. Adding to the celebration, celebrity Chef Harpal Singh Sokhi prepared a sweet dish for the audience and personally served it.
Speaking at the event, Barnali Shankar, VP of Marketing at Borosil, said, “As a Bengali, Durga Pujo is the most special time of the year for me. It’s about being present in the little moments, the laughter, and the togetherness.”
At the end of the event, Chef Harpal Singh Sokhi engaged in an exclusive conversation with The Statesman.
Q. How does it feel to return to West Bengal?
Bengal is like my hometown to me. I was born and raised in Kharagpur. The ‘addas’, the schooling, the culture – everything is still attached to me. I feel like a son of Bengal, and that’s an amazing feeling.
Q. You once wanted to be an engineer. How did you end up becoming a chef?
Growing up in Kharagpur, the natural expectation was to go to engineering, as IIT Kharagpur was right there. Back then, if a boy didn’t get into IIT, the fallback was usually a job in the railways. The scope was very limited. So when I attempted for IIT, I didn’t pass, and then started preparing for the second time. That’s when I heard of a friend of my brother’s who had joined IHM, Kolkata. After that, he got a job. I saw him returning home in a suit, looking professional. Then my brother advised me to try this path. In those days, the pressure on a male member was always to secure a good job. So, I joined IHM and never looked back.
Q. When did this love for cooking begin?
Honestly, it started only after coming to IHM. It was like a divine calling for me. Within the third month, I realised that this is something I feel connected to, and then I kept following my dreams of becoming a chef.
Q. How has the journey been? How did your family react to this choice?
It wasn’t easy. 35 years ago, nobody knew what a chef was. I had that pressure to prove myself. My family initially felt happy as I got a job. But once my father saw me washing utensils, and felt bad. He thought he didn’t educate me for that. His friends’ children were all doctors and engineers, so he was tense until I came on television. He even suggested that I prepare for the railways, but my heart was elsewhere. Over time, as I succeeded, my family became proud. Today, everyone is happy that I pursued my passion.
Q. As you were raised in West Bengal, do you have fond memories associated with Durga Puja?
Oh, many! As kids, we would go pandal-hopping, eat prasad, dance to the ‘dhak’, and even try playing it. The best thing was knowing that for those five days, there was no studying; only fun and celebration. Those memories I’ll cherish forever.
Q. How did you come up with your signature catchphrase ‘Namak Shamak’ ?
It is a long story. During a shooting, my director asked, “How will people remember you after you’re gone?” Initially, I didn’t have any answer. Later, I went back home and saw my daughter was reading a book on Mahatma Gandhi. I started reading it. I first read about Salt Satyagraha and completed the entire book within three days. Then, I realised how even salt, which is so simple, can be so powerful. It’s such a small thing, but is very much significant and can change the taste of the food completely. Then, I thought I could do something with the word Namak. We Punjabis love wordplay, and that led to the origin of ‘Namak Shamak’. The director asked me to sing, and it clicked. Today, people remember me by it, and that makes me smile.
Q. How do you balance taste and health when creating dishes?
I always try to give people choices. My menus have home-style, simple food, healthy recipes with millets, as well as indulgent dishes loaded with ghee and cream. People should be able to decide. It’s up to them whether they want to eat healthy or they want to be indulgent. It’s about balance, not restriction.
Q. Do you have a personal favourite dish that you still love cooking at home?
My wife loves my Hyderabadi-style mutton biryani. It’s because I learned it from Begum Mumtaz Khan and Habib Pasha. That’s one dish I love to cook at home.
Q. What food trends do you see emerging in the future?
I think regional cuisine is going to shine. We’ll see more regional dishes going global, and at the same time, we will be experimenting with new ingredients as markets open up. It’s an exciting time for food.
Q. And finally, what’s one Bengali dish you look forward to whenever you are in Bengal?
‘Mishti Doi,’ and ‘Jolbhora Sondesh’! No visit to Bengal is complete without them.