Celebrity chef Harpal Singh Sokhi on the State Banquet: Cooking for your own country feels different

For celebrity chef Harpal Singh Sokhi, May 6, 2026, was far more than another high-profile banquet. It was the day he represented India at one of the country’s most important dinner tables. Sokhi was invited by Rashtrapati Bhavan to curate the menu for the State Banquet hosted by President Droupadi Murmu in honour of Vietnamese President Tô Lâm. The evening was attended by senior political leaders, diplomats, delegates and Prime Minister Narendra Modi.

Reflecting on the experience, Sokhi says, “I have done premier banquets across the world, but cooking for the President of your own country is different. It is a once-in-a-lifetime opportunity because you are not just serving food, you are representing India.”

Speaking about how chefs are selected for such state banquets, he says, “There is a detailed process behind such state banquets. Rashtrapati Bhavan collaborates closely with the chef, and there are tastings, approvals and consultations before the final menu is finalised. I was chosen to represent the cuisines of Punjab and Haryana, which felt deeply personal to me.”



The menu was designed to showcase regional Indian cuisine while remaining balanced and approachable for international dignitaries. He shares, “When foreign leaders visit India, they should experience Indian food, not food from their own country. That is how countries share culture. We wanted the menu to remain rooted in Punjab and Haryana while also being balanced and approachable for international dignitaries.”

The final menu brought together traditional Punjabi and Haryanvi flavours with a subtle modern touch. Bajri ki khichdi from Haryana, Muttera wale chole, missi roti and murabba from Punjab found a place on the table, alongside raw mango, kakdi, masala gud and zafrani chai. Harpal says, “There had to be tradition, but also balance. You cannot lose the soul of the cuisine. We wanted the food to feel authentic while still being presented in a way that suited a state banquet.”

Despite the pressure of the occasion, Sokhi says laughter remained an important ingredient in the kitchen, much like it does on Laughter Chefs. He says, “A tense kitchen never creates great food! Chefs keep joking with each other to lighten the atmosphere, especially during high-pressure events like these.”


Recalling his interaction with President Murmu, he says, “She recognised me from my ‘Namak Shamak’ jingle, which was heartwarming. But what stayed with me most was when she told me, ‘Harpal, you are representing India. You need to personally take care of the menu and the food.’”