Swaad aisa jo seedha dil tak jaaye aur mazaa aa jaaye!
“Namak shamak, namak shamak, dal dete hain!” That famous, booming chant immediately signals that a proper feast is underway. Chef Harpal Singh Sokhi has finally planted a firm flag at Scindia House in Connaught Place, where Karigari functions as a unique intersection of culture, capital, and scale. This venture, led by entrepreneur Yogesh Sharma and the chef himself, serves as a platform for the karigars-the true artisans of Indian flavour.
Walk inside and the 80s Bollywood tracks hit first. Huge chandeliers made of spoons hang from the ceiling. It is a space with a proper lived-in vibe, vibrant and truly welcoming from the moment guests arrive. The menu reads like a map of everywhere Sokhi has been eating. Take the Bela Chameli ka Sherbat. He found this floral, heavy drink through a Maharaja in Bikaner. One sip makes the room feel like a massive, blooming palace garden. For something colder, the Shogum Shuda mixes fresh coconut water with white gulab. It skips the boring, standard drink list found everywhere else.
As the food arrives, the Banaras Deena Nath KIi Tamatar Chaat hits the palate with a sharp, tangy riot of spices, acting as a direct homage to a street-food master the chef encountered years ago. The Kulchey Chole Pakodey Pockets are equally brilliant, taking the messy, comforting street food of Ludhiana and tucking it into crisp, golden parcels. For those craving meat, the Chicken Seekhpa delivers exceptionally soft, chutney-laced kebabs inspired by the alleyways of Jalandhar, while the Chit Karare offers a crunchy nod to childhood train journeys visiting his Naani’s house. Take that Cheesy Ulta Vada Pav. It is a glorious, messy heap. They take a tiny pav, shove the vada stuffing inside, and then dunk the whole lot in gram flour for a deep fry. It shows up at the table doused in cheese sauce. One bite and the original street version feels like a dry mistake. The Moilee Prawns Tandoori go for a different kind of punch. These are massive. Proper jumbo prawns. They get a sharp coconut and curry leaf marinade that feels incredibly bright. That acidity is the only thing strong enough to fight the heavy, charred smoke of the tandoor.
Then comes the Dohra Gucchi Mushroom, a plate of flat-out, unashamed luxury. Rare Kashmiri Gucchi and buttons drown in a thick, velvety cashew-almond gravy, while shiitakes hold the base together. It tastes of damp wood and dark earth. The kitchen gives the old, famous plates a hard, necessary shove. The Lemon Grass Butter Chicken kills off the usual cloying sweetness with a citrusy, aromatic cashew gravy. It is fresh and a massive departure from the usual heavy sludge. The main courses reveal even deeper family connections. The Moringa Spring Onion Besan is a grounding, earthy dish from the personal recipe book of Sokhi’s Maharashtrian wife. Beside it, the Hot Chicken Vidharbha Curry stands out as the very dish that sparked their romance. Karigari turns hyper-local memories into a feast that feels both intimate and grand. If your appetite is seeking a bit of soul, this is precisely where you need to be. Go on, give your taste buds the treat they deserve-after all, swaad aa gaya!
