There was a time when evenings meant flipping through TV channels in search of something interesting. Back then, streaming platforms had not yet taken over, and FoodFood, NDTV GoodTimes, and TLC were favourites. I remember co-watching Turban Tadka with my mother every afternoon after school. We enjoyed Chef Harpal Singh Sokhi’s infectious enthusiasm, humour, and recipes. He blended tradition with innovation through his signature tadka. Years later, I never imagined I would sit across from him in a restaurant shaped by his memories.
Inside Karigari
Karigari is more than a dining space. It captures nostalgia, showcases craftsmanship, and brims with imagination. Hospitality entrepreneur Yogesh Sharma and Chef Sokhi created the space as an ode to India’s artisans, or karigars. This tribute is built on the belief that skilled hands can create emotional connections from raw ingredients. That philosophy drives both Karigari and its menu.
From a chandelier made of spoons to handcrafted accents, every detail at Karigari is carefully considered. The classic 80s Bollywood playlist adds nostalgia and invites you to sway along. Here, India’s Namak Shamak chef shares his artistry. This identity is celebrated throughout the space.
The menu is Chef Sokhi’s culinary biography. It features stories from his nani’s home in Punjab, recipes discovered during his travels, tributes to influential vendors, and regional dishes reimagined. It holds everything Chef Sokhi loves. He hopes you will, too.
A Plateful Of Stories At Karigari
Our first meal began with Banaras’s Deena Nath ki tamatar chaat. Deena Nath, featured on Sokhi’s shows, is a favourite from Varanasi’s narrow gullies. Sokhi keeps the legacy alive by bringing the slow-cooked, velvety tomato mash to the capital. At Karigari, the dish is spicy, crisp, and zesty. It preserves the innocence of a street-side plate without feeling upscale.
Next was chit karare, a bold and spicy seasonal chaat. As Sokhi narrated its origin, it made sense. As a child, he visited Cheema village in Punjab. There, a local chaatwala asked, “Hazar meel, sau meel, ya zero meel?” (“A thousand miles, a hundred miles or zero miles?”) Sokhi thought it was a riddle. But his father explained it described spice levels—not in heat, but in distance, signalling how long the chilli’s intensity would last. The dish felt balanced, familiar, and fiery.
The Star Dish
Paneer at restaurants usually walks a predictable road—but not here. The paneer margherita tikka arrives as a softly charred slab, stuffed with melted cheddar and brushed with pizza sauce. It is sealed in a tandoor flame, then finished with a herb seasoning. This dish takes the joy of a Margherita pizza and transforms it into a gluten-free innovation without gimmicks. If you’ve eaten paneer all your life, this version will rewrite your expectations. There’s a reason it’s one of Karigari’s top sellers.
Have you ever eaten a halwa made of green chillis? Sounds like an oxymoron, doesn’t it? Just as our appetite settled, Karigari’s mirchaan wala halwa arrived. I sat before a dessert that exceeded my imagination. Yet the moment I tasted it, I realised it doesn’t sting or scorch the palate. Instead, it is indulgent, and the taste lingers. Sweetness comes first. Then, the warmth unfolds, leaving behind a heat signature that feels almost philosophical. No one at the table predicted what this dessert would do to the palate.
Drinks Menu
The drinks at Karigari draw from familiar flavours, but have an added structure. Consider the bela-chameli sharbat. It is neither overly floral nor sweet, serving as a cooling break between spicy dishes. The Safed Gulab Mojito uses white rose extract instead of a syrupy red rose base. The drink is light and refreshing, not perfume-like.
Other highlights include the kokum banta, which makes a smart pairing. The mango lassi is indulgent. The Indian Cosmopolitan is a surprisingly balanced cocktail. Cocomotion blends tequila with coffee liqueur.
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