Our Gallery
Storytelling Dishes
Banarasi Deenanath Ki Tamatar Chaat
Chef Harpal brings alive the legacy of Banaras with this dish, a tribute to Deenanath Maharaj. Inspired by his visits to Varanasi and the unforgettable flavours of this iconic dish, he recreates its tangy, spicy magic at Karigari.
Kulchey Choley Pakodey Pockets
Chef Harpal found inspiration for this dish in Sarabha Nagar Market, where a man sold them on a cycle. It became his favourite snack during his Ludhiana days. At Karigari, he reimagines it with refined techniques and a hint of Mediterranean flair.
Chicken Sajji
Chef Harpal discovered Sajji during his show Grand Trunk Rasoi, tracing its roots to the North-West Frontier of Afghanistan and Pakistan. Slow-cooked over open fire, he reimagined it with his own flavours and it stands as one of Karigari's best-selling dishes.
Ambalewala Tariwala Murgh
Chef Harpal often stopped at Puran Singh da Dhaba during his Delhi–Ludhiana travels, relishing its iconic chicken curry. Inspired by its bold, unforgettable flavours, he created “Ambalewala Chicken” as a tribute.
At Karigari, his own secret spice blend makes it a taste you remember for years.
Moringa Spring Onion Besan
Chef Harpal found inspiration in his wife Aparna’s Maharashtrian kitchen, falling in love with both her and the simplicity of the dish. Enhanced with a touch of moringa, this recipe becomes wholesome and flavourful.
As he says, “Jo apni biwi se kare pyaar, woh is dish se kaise kare inkaar.”
Cheesy Ulta Vada Pao
Chef Harpal introduces this dish from his show Turban Tadka.
Stuffed pav, layered with chutneys, dipped in besan batter and fried.
Finished with Vada Pav masala, peri peri mayo, and fried chilli for that extra kick.
Lemongrass Butter Chicken
Chef Harpal created this dish when tomato prices soared, reimagining the classic butter chicken without tomatoes.
Crafted with a rich cashew-cream gravy, hints of pepper, mint, lemongrass, and cardamom, this signature innovation proudly lives on in the kitchens of Karigari.
Rasewala Meat
Chef Harpal draws from childhood Sundays watching his father cook soulful meat curry.
Those rich, nostalgic flavours stayed with him forever.
At Karigari, he recreates that heartfelt dish, bringing the warmth of a father’s cooking to your plate.
Parmesan Chicken Tikka
From the inventive kitchens of Chef Harpal comes a reimagination of the classic Malai Kabab. Thigh chicken is gently marinated, then enriched with cream cheese and parmesan blend.
A final crust of herbed parmesan adds texture, making every bite rich and irresistible.
Paneer Margherita Tikka
Addressing parents’ concerns Chef Harpal created “Paneer Margherita Tikka” as a no-maida pizza alternative for kids.
Stuffed paneer cubes, layered with mozzarella, are tandoor-grilled to perfection and finished with parmesan, it delivers familiar pizza flavours in a healthier, desi avatar.
Zataar Crusted Paneer Tikka
Bringing together Indian and Middle Eastern charm Chef Harpal crafts this aromatic tikka with finesse. Infused with za’atar, it delivers a delicate yet distinctive flavour.
A perfect balance of subtlety and depth, making every bite uniquely memorable.
Bela Chameli Sharbat
Championing local flavours, Chef Harpal discovered floral sherbets during his Bikaner travels.
Guided to Chunilal Sherbet Wala, he experienced traditional drinks like Bela Chameli and Zafrani sherbet.
At Karigari, these heritage flavours are reintroduced in a refined, contemporary style.
Shogum Shuda
Inspired by his Mumbai days Chef Harpal experimented with coconut water to craft a refreshing signature drink.
Blended with safed gulab syrup, lemon juice, a touch of sugar, and hints of chandan, it’s light yet flavourful.
A cooling, aromatic creation that became a perfect addition to Karigari’s menu.
Tandoori Bharwan Pizza Potatoes
Always experimenting with flavours Chef Harpal created this dish on Turban Tadka.
Potato barrels stuffed with corn, peppers, and mozzarella are layered with pizza sauce and cheese.
Finished in the tandoor, it’s a fun, indulgent delight loved by all age groups.
Charcoal Goat Cheese Naan
The striking black color of the naan comes from a blend of activated charcoal and black sesame paste, kneaded into the dough. Shaped into a crisp naan, it is then finished with creamy goat cheese, chilli flakes, and fresh herbs.
Karigaro Ki Dal Makhni
Chef Harpal's childhood memories across Punjab & Kolkata adds unique twist to dal, from meat tari to anda bhurjee and hing-jeera tadka.
These diverse flavours shaped his understanding of comfort food beyond the usual dal makhni.
