A CHEF WITH A PURPOSE
IFEA Editorial Team
Celebrity chef and television personality Harpal Singh Sokhi says the International Year of Millets 2023 will promote millets as a major component of people’s dining tables.
Chef Harpal Singh Sokhi gained popularity as the Television Food Anchor for the popular cookery show TURBAN TADKA and other television programmes like SIRF TEES MINUTE, FOOD FOOD MAHA CHALLENGE INDIA KA SUPER CHEF. He has worked with many restaurants in the past, and currently specialises in the concept development of Fine Dining Restaurant Brands, Casual Dining Restaurants, QSR’s, Food Courts and Industrial caterings.
This chef takes an interest in an extensive study of science of food and the implications of scientific principles in cooking, and is researching on Ayurveda in relation to food. For this magazine, he talks about how the millet mission in India can bring sustainable cereals to the
limelight.
What kind of cooking do you enjoy doing?
I am a creative person and keep experimenting a lot with ingredients and recipes. My recently opened restaurant, Karigiri in Noida, has dishes like Mirchi Ka Halwa, A complete Dal Story, Pizza Paneer Tikka, and some legacy dishes. In my television show Turban Tadka, I have done many quirky dishes which became very successful I remember demonstrating Cola Chicken about 10 years back and a Chicken Pizza which today I see in the menu of International QSR’s int he country. Things that we did earlier are now visible and that makes so happy. I remember at the Regent Mumbai, I made Kiwi Ka Panha, Blue Berry Kulfi and Orange-and-Ginger Kulfi. All these today are now served as gourmet dishes. During our time, I did not get ingredients to do many such recipes.
What is the role that chefs and media personalities can play in reviving forgotten recipes and orphaned ingredients?
Several dishes have been revived thanks to digital media and to all the influencers who have been sharing those great dishes. I remember shooting Laamb Roti of Nagpur using my camera phone about 11 years back. I posted it on my channel. Those days only a few family ladies would make this bread and now you find this in every corner in Nagpur. I am happy with the revival of this traditional bread.
What do you think of the initiative to declare an International Year of Millets?
Well, it is a great shift to see that India is marketing an indigenous ingredient to the world for the first time. I am glad to see the Government initiatives and marketing of millets. This will help most chefs experiment more with millets and incorporate them in the menu. I have a couple of new millet dishes on my menu coming up this year. I am sure this will help Brand India market something which we own with pride. In terms of health, I am sure we all agree that millets are low in glycemic index, high in fibre, and great nutritional value products, and are good for consumers. One should however be aware of the seasons to consume each grain and the right way to consume every ingredient. During my childhood, my mother would always give me barley water in summer instead of orange drinks as it was considered cooling and
healthy at the same time. So, a blend of ancient science and wisdom with healthy ingredients will bring about changes in the dining habits of people.
Which are the top dishes you have prepared using millets and other sustainablegrains?
Millets are the focus this year and we chefs are now experimenting a lot. I remember I have done so many desserts with Bajra, Jowar and Nachni atta for my shows and people have loved them. They are now part of my restaurant menu too.
In the past, I have prepared Raji Halwa, Jowar Halwa, Nachni Tacos, Multigrain Thepla, Multigrain Khichdi, etc and many more dishes using different grains. You can watch the videos on youtube/chefharpalsingh.
What do you think should be done by the government, culinarians, hospitality professionals and influencers to support the production and consumption of sustainable grains?
The Indian Government has taken a great initiative to promote millets and I am seeing that these efforts have bought in lot of excitement amongst people to share their recipes. We have been trying to incorporate millet recipes in my restaurant menu. These grains like bajra and jowar can be grown with less water and other resources, and so are good for the farmers and the planet. The millet yields are better and now with all the marketing command a better price.
My only concern is that the farmer should get his due in farming these grains as compared to other produce.
