The Story Behind ‘Namak Shamak’ and a Chef’s Journey to Stardom
At a recent dialogue event, celebrated chef Harpal Singh Sokhi took the stage to share the stories that shaped his life and career. With his characteristic energy and wit, he delved into the origins of his famous catchphrase, the lessons learned from failure, and the evolving landscape of Indian food. The session was a vibrant mix of personal anecdotes, culinary wisdom, and entrepreneurial insight.
The Birth of a Catchphrase
Sokhi revealed that the now-iconic phrase “namak shamak dal dete hain” was born from an unexpected moment of inspiration. He recalled a conversation with a show director who asked how people would remember him after he was gone. Sokhi’s response was simple: it matters more that people remember you while you are alive.
Later, he shared the remark with his daughter, who was reading a book about the Salt March. That sparked a realization. He connected Mahatma Gandhi’s choice of salt—the humblest of ingredients—as a symbol of resistance with the way salt elevates every dish. As a Punjabi, the rhyming phrase “namak shamak” naturally rolled off his tongue. It became a Eureka moment. He turned it into a jingle, and fifteen years ago, it went viral. Sokhi believes it will continue to bring joy to kitchens for at least another century.
Education Should Be Fun
Reflecting on his own studies in hotel management, Sokhi admitted that as a science student, he once questioned the need for so many subjects. Now, as an entrepreneur, he wishes he had paid more attention to law and accounting. He emphasized that many things are not understood during youth, and the education system often makes learning feel burdensome rather than exciting. According to him, the more enjoyable the learning process, the longer it stays in the mind.
Experimentation in the Kitchen Is Not a Crime
When asked about innovation in cooking, Sokhi was clear: experimenting with different ingredients is not a crime. No one knows which combination will work until it is tried. If a pairing tastes good and is healthy, it is a winner. In today’s world, people constantly crave something new, so creativity is essential.
Cooking for the President of Vietnam
One of the proudest moments of his career came when he was asked to prepare a state banquet for the President of Vietnam, To Lam. During the pre-tasting session, the President recognized him immediately, saying, “You are the ‘namak shamak’ guy. I have seen you many times.” Sokhi felt immense pride in being recognized. The President then told him that the honor of the nation rested on his shoulders. Sokhi rose to the occasion, serving a purely Indian menu. Over 50 minutes, he and his team delivered a seven-to-ten-course meal that received widespread praise.
Vegetarian and Non-Vegetarian Cooking in Restaurants
Addressing a common question, Sokhi explained that large restaurants do not typically separate cooking areas for vegetarian and non-vegetarian food. Hygiene is maintained through strict protocols. Color-coded chopping boards are used—red for non-veg and green for veg. Storage is handled with care, and utensils are washed immediately after use before preparing the next dish.
The Challenge of Rising LPG Costs
On the issue of LPG shortages, Sokhi noted that the hospitality industry is hit hardest before individual chefs feel the pinch. While cylinders are available, their high cost creates a problem. If a business needs ten cylinders but receives only three, difficult cuts must be made. Menus shrink, and business suffers. He pointed out that in other countries, the government actively supports industries facing such shortages.
A Return to Roots in Modern Dining
Sokhi observed that restaurants are moving away from excessive fusion cooking and returning to traditional recipes. Small entrepreneurs are being encouraged to bring their regional specialties to a wider audience. He gave the example of a sherbet made from jasmine and chameli flowers, traditionally served as a mouth freshener in royal palaces. He discovered it in Bikaner, sold in clay cups by a single vendor. Now, through restaurant collaborations, that vendor is being supported.
He emphasized that food is emotion, deeply connected to the heart. Lucknow, for instance, is known not only for its kebabs but also for its malai and rabri. India has at least a hundred cities famous for a specific dish. Initiatives like “one district, one dish” in Uttar Pradesh are encouraging this. During a recent visit to Kanpur, Sokhi learned about this effort. His own restaurant menus now feature dishes named after their cities of origin, such as Deenanath Maharaj’s tomato chaat. By keeping the original names, he ensures that people recognize and honor the authentic source of each dish.
Final Thoughts from the Chef
Throughout the conversation, Sokhi’s message remained consistent: stay curious, embrace failure, and never forget the power of simple ingredients. His journey from a hotel management student to a celebrity chef is a testament to the idea that passion, when combined with authenticity and a willingness to learn, can create a lasting legacy.
