Chef Harpal Singh Sokhi, who recently appeared in Season 3 of Laughter Chef, asserts that the culinary world is experiencing a transformative period. He noted, "I observe a rise in small plates, a focus on regional and ingredient-driven dishes, the incorporation of unique international products, and a significant blending of various recipes. This is the current landscape of cooking." He shared that his restaurant, Karigari, is adapting to these evolving trends. "We are revitalizing traditional recipes by infusing them with international flavors and presenting rural dishes in a manner that appeals to a broader audience. These trends are proving successful," he remarked.

While Chef Harpal embraces culinary advancements, he approaches social media with caution. "It can be a challenging platform. It's essential to maintain boundaries between yourself and others. Sometimes, negativity can arise, but it's crucial to concentrate on constructive feedback," he elaborated.

He emphasized that his mission is to impart knowledge rather than merely chase trends. "In my profession, I aim to share the insights I've gained over the years. It's important to be innovative in your own niche and provide content that benefits others. Promoting positivity is my social media philosophy. I tend to avoid most trends, as they often seem irrelevant or out of sync with my brand," he concluded.

Through this lens, Chef Harpal advocates for culinary creativity while promoting thoughtful online interactions, merging expertise with genuine engagement.