Celebrity Chef Harpal Sokhi’s 12th Outlet Karigari Opens in Chandigarh with ‘Karigaron ki Baraat’ launch

Karigari, helmed by Chef Harpal Singh Sokhi, unveiled its Chandigarh address on April 3, 2026, taking the brand’s footprint to 12 locations across India. The 160-cover space introduces the concept to the city, extending its presence into a market known for a strong dining culture.

The opening was staged as a ‘Karigaron ki Baraat’, drawing attention to the craft and the people behind it. The evening brought this idea into focus through details that centred on both the kitchen and the guest experience.

The Chandigarh menu brings in a new set of dishes that play with contrast and depth. It moves from the citrus notes of Tandoori Pineapple Shikanji and the layered Dal Moradabadi Sprouts Kachori Chaat to fuller plates like Andhra Podi Chicken Fried, Burrata Palak Kofta, and Green Tomato Butter Chicken. Regional touches come through in Egg Ghee Roast with Noll Parotta and Anda Bhurjee Dal Tadka. The kulcha section expands with Butter Chicken, Malai Chicken, and Keema Ghotala variations, alongside Pizza Marinara Kulcha Cheese Burst, paired with Chilgoza Beetroot Naan, Cheese Malai Kulcha, and Sidda.

Chef Harpal Singh Sokhi spoke about building the menu around familiar cues while allowing room for interpretation. He referred to the way everyday favourites can be reworked through technique and ingredient choices. “We looked closely at how flavour builds on the palate; how heat, tang, and richness come together without one element taking over. A lot of the work went into refining textures and sequencing, so the food feels balanced from the first bite to the last. The idea was to stay true to the base while giving the experience more depth,” Sokhi explained.

For Managing Director Yogesh Sharma, the Chandigarh debut aligned with the brand’s ongoing growth. “This city has a steady dining-out culture and that comes with high expectations around consistency and service. Our focus here was on getting the fundamentals right; kitchen throughput, table turnaround, and how the team handles peak hours. As we add more locations, the priority is to build systems that hold up across cities while still allowing the experience to feel local and relevant,” he remarked.

With doors now open in Chandigarh, the restaurant is set to welcome guests, with service available across lunch and dinner hours.