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00:00Today we are celebrating 77th Kartantra Day.
00:14On this occasion, couples from different states of India will prepare that food.
00:21In which there will be a glimpse of the taste of India and Indian culture.
00:25And today some guests have come to MasterChef India to taste the Indian flavours. They are foreigners but are Indians at heart.
00:34In India it is said that many people have been
00:38I am the daughter of India and Bombay is my life
00:42Welcome to Masterchef India to present you Veeba Mayo Ketchup and Sausage to pounded with Ikea
00:48Farmation Chucky Freshata Partner Color Catch Sals N Spays Vije Sales & Switch Frozen Snacks
00:55So like Masterchef, I extended the heartfelt message of the seventy-seventh Republic to all the countrymen.
01:01Chef Bhanju ji, our constitution came into force on January 50th.
01:07Doctor Baba Tarbi gave us all our respect, gave us all our respect, gave us the Constitution of India.
01:15Part of the hand of the mother
01:29Prikh Lu ton
01:32So you are very excited, isn't it? It's great. Manju ji is saying that you should go, tell me quickly, but I am coming here, look carefully, this is the most delicious local food of North, East, West, South and Central India.
02:02There are many ingredients that you have used and there are many such ingredients which are very rare, we have brought them after selecting them with great difficulty.
02:14Our The Great Indian Pantry is so beautiful, it somehow reflects our India.
02:26Celebrating our diversity, celebrating our food.
02:30So in today's challenge, you will find The Great Indian Pantry from every corner of India.
02:39What kind of dish is to be made using at least one ingredient? Its taste, aroma and decoration are unique only in India.
02:48That means your challenge today is India on every plate.
02:54You will find MasterChef's World Class Pantry in Veeba's special zone
03:00Veeba's wide range of rinses and super tasty ketchups, variety of creamy mayonnaise, dressings, sauces, sprays and Wok Tok's instant noodles and Chinese sauces
03:10Because the fruit of Menat is Viba
03:12And in the I zone, you'll find beautiful plates and bowls in every style.
03:18You will also find cast iron pans, premium non-stick cookers, stainless steel cookers and kadais here.
03:23Fortune racks offer Fortune Chakki Freshata, Sooji, Maida, Fortune Soabeen Oil, Fortune Mustard Oil and much more.
03:32And to give your cooking station a bold and luxurious look, there are Koller's multi-purpose, spacious and durable sinks along with innovative faucets with touchless technology and multi-spray options.
03:44Catch Salts and you will find a choice for every meal, with a wide range of Catch spices along with a variety of Catch sprinklers and pink rock salt
03:55And Vijay Sales powers your kitchen electronic appliances
04:00Vijay Sales zone offers durable refrigerators, mixer grinders, quality air fryers, hand blenders and much more.
04:07In Switch's ready-to-cook frozen snacks section, you'll find delicious samosa sheets, spring roll sheets, delicious puff parathas, puff pastry sheets, preppy treacle, tasty kunafa dough and much more.
04:21For this India on the Plate Challenge, you will get to meet Pal Pal Kumari for a full 120 minutes, i.e. two khantas.
04:32Hey, I forgot to tell you one thing, when you became Friday, we told you that we always talk about thought, appearance and taste, but next week the level of your presentation is going to be
04:46So, in this challenge, one of the challenges for you is that you will use a flair with your presentation, that is, today in your presentation along with the plate, there should be a story, an experience, a flair surrounding the plate.
05:16Jaache the rest of the people can fler ni gar he can nag
05:27So, from the backcountry, we know how to play with Kahina's techniques very well.
05:32Hamadi has expertise in the same thing.
05:33You have to take such a dish in front of him that he too gets surprised that if it is prepared in two hours then how is it prepared.
05:39If you are 6th January then the whole plate is full.
06:09It's good to have some spices with it
06:39Independence was given to us on 26 January 1950 by Dr. Baba Saib Ambedkar. We love the Constitution.
06:44Which is known as equality, education, women becoming somewhere within four walls
06:52He gave them a freedom to live freely.
06:55We proudly go to work these days thanks to them.
06:59So the dish we're making is an international dessert called Beg Dilaska.
07:14Ice cream goes inside it, later we make it with kulis of different flavours. Today's challenge is very important for us.
07:22Because today a couple will be safe and we want that first of all we should be safe so that you do not want that tension of black money again.
07:29Ajwish, I wish you a very happy January. Today, same T yo chef, tell me what are you celebrating. We are giving you a menu of complete Karada, we will serve it to you today in a banana leaf.
07:49The focus is on 18 varieties. There will be eighteen varieties and dishes today. The idea of ââa banana thali is good, but time is short. This chef has to prepare eighteen dishes.
08:00Papa should move ahead in his strength and I should move ahead in my strength.
08:07Ajiktaya Vatram.
08:17Ajitya Vikram, what should I make?
08:18We are the sweet air of India
08:21Pick tarfli and arod hry from our jo element
08:25Yes, I mean the Banaras dessert, Malaiyo.
08:28The ocean that overflows becomes witchy.
08:30We will decide to make a chiffchaff and a sphere with it and an illuminator who will be making the house more like a savior who will
08:38The flare of sugar helium will remain, the flare will remain, that flare will remain in your direction and it will complete this tisk of Vikramjan today where we are celebrating 26th January, it is a matter of happiness, the food is also so good, so much.
09:08The heat is increasing, these are the flares, but if you do not show it, then the more it will increase, so use your desi Vicks for cooking the dish, the more it will increase your risk, to control it inside
09:38This mud baking and mud baking is our league, we will make a tour and naked, you will make a different kind of pakodas, but we will make them in three sizes, we will make a plating, we will make a big rangoli with chutneys in pakodas.
10:08On one hand, Simran, the tastiest you made, I think in the history of MasterChef we have never had such a competitive tastiest, fantastic, thank you, Chef.
10:21But on the other side, Imaanshi, I think somewhere you are very quiet, right now you are acting as their puppet, I want both of you to fight equally, you are walking together, one person should not drag the other, one person should inspire the other, that I
10:51I will prepare the base of the chutneys in the first 30-40 minutes. As soon as I came, I started working on the chutneys and this one started making pakodas, Archana Rupali, Khushbu is very good, we are making the stock, we are making the stock, we are making the stock.
11:21Adharvaise, very strong seafood smile comes, this was your Biba tip of the dish, today you will make a dish, in it there should be some ingredient from North, South, Is, West, Central, every zone, Abhisali, some one ingredient
11:51So, main is a person's livelihood, you have accepted this challenge by holding that aside for a little while, you have put everything at stake, so I would like you to hold your base and I want to see both of you in the top five, you d
12:21Dhina Dije, seven minutes are over, only seven minutes are left, command!
12:28Pichwa No, no, no!
12:30Evil is always white, don't make that face, mamma, that's it!
12:35Avil Bantia, is it you?
12:37So where do you heat it?
12:38Yahan no garam karo torasha, adhao onavaya.
12:40Take out the mixed sugar jar and apply amperage.
12:42Adhar Mikhsi Pehle Hai Ki To Karna Ke Chudana Mereko Please?
12:45Please be naive on that.
12:47Place the sugar jar on top
12:48Jeez?
12:49please, please, please
13:19he will be ready
13:20And Palpal Kumari is running away, she is not stopping, so how will it happen?
13:25While Aju was working on her chin, because she had this little long princess, I took that to save Taim.
13:33I started using strawberry compote because it requires a lot of grinding and takes time to melt.
13:47Hello
13:48Ram Krishna Kari
13:49Ram Krishna Kari
13:50Ram Krishna Kari
13:51kashe atume
13:52Archan ji
13:53Bhaana is very proud
13:55Substance
13:56Your words are beautiful and so is your pride
13:59so one
14:00Marathi dances should also be there.
14:03Dhipli
14:04Deepali
14:06Tax Delhi
14:08friendship
14:10Music
14:12Atavajale Ki Bharav
14:14Atavajale Ki Bharav
14:18But great, great, great
14:48Awesome, all the best, I hope today we can make some Surat food, Banole, very tasty, why are you so tensed, we can relax tomorrow, I will teach you something else, what a thing, these are so clean, as if some lustful person is doing this, I am very upset.
15:18We are making it, we have made it after seeing the flavour of our Nalan Gur and along with it we are also making a pistachio cream, we are making a cheesecake mog tem, well tell me, the dish you are making today, there was aaga khoda on the other end.
15:34Master Chef style player will do some hip miracle in her own style, what will that miracle be, today we have done something like this, we will make a little prayer of dry ice and try to show it to the people of our country, you are a...
16:04Whatever we make, we cannot see it. What we do is that we mix flour and sugar and knead it so that it sticks well. What will happen with this is that the clay will stick and now when it remains the same, then when the clay gets hard, that is what will happen.
16:34If you do this, it will make a cracking sound and I hope the chef will definitely blow it and listen to its sound because unless it is cooked, it is impossible for the fish inside to get cooked.
16:46Will donate fat pant miliya when it is caramelized it has a nice nutty flavour which I wanted with the mushy ones that when its juice is amazing it complements the mushy ones with a nuttiness so I took pre-made mushy ones and added some rasli in it.
17:16toda to shar pechne
17:23Aare bale bale pji banaye dosi
17:28It's amazing double
17:29I am going to have some serious talk with both of you.
17:35Hansi Mazag Achha, Aap Log Ki Nog Joon Kachchi Hai
17:38But I am not at all happy with the progress of both of you.
17:41Samhaav, the immaturity of both of you, has now come out.
17:48I am not saying that you should reduce the energy you have with each other.
17:54But up your game.
17:57This is the big Ruthless Kitchen.
17:59One mistake here and you're out.
18:08MasterChef couples, only half an hour left.
18:13This is a challenge.
18:16We have accepted it, but it is your wish.
18:18And the pain you are feeling now.
18:25So our decision is almost complete.
18:27Almost 90% of the radishes are ripe.
18:30It is cooked and we have kept it separately for Aldi Parosh and have also decorated it.
18:34Mara, which is a mixture of cocoa butter and y chocolate, has been at room temperature while our bon bons are setting, one of our caramelizers is caramelizing them in the oven, which I'm giving every 5 minutes, a poach bar our jo po
19:04Today we are going to make Rangoli, I have started making Mandala which requires at least 10-12 circles for Rangoli, you have a wow factor, express your Mehndi piping on the design, if Rangoli is your highlight then PK
19:34If I make a beetroot par bana valkan then I am trying to make it for that in which my Rabh jaetha would have set the chocolate sometimes so that it would get melted and would have set it on the outside so that it would get melted and would have set it on the inside so that the chocolate would not come out.
20:04So your crater will be formed.
20:10Not at all.
20:13Look, simple solution.
20:15at least,
20:16If not a hard peak, then at least a soft peak.
20:19This soft peak is also yours.
20:21Look at the egg white.
20:25If I am picking it up, then its peak should be at least.
20:29Your egg is under beaten.
20:31It will have to be beaten a little more if you want it to flow.
20:36Do this, there will be no Oshreti?
20:39You can do this too, but my advice is this:
20:42That this Italian marine will fail you.
20:45You should make another one.
20:54pairs of Asarshab,
20:55You have only five minutes left to put India on a plate.
21:00Focus on plating and your WOW experience.
21:04The time for everything else is over.
21:08Now I was told to do a flare,
21:10But ours had a little more flair in it,
21:12The dish has thought of adding more flair to the dish,
21:14So there was a balloon flare, there was a siphon flare,
21:16Ed last in grow is also Fleur,
21:18So we thought, okay, let's go.
21:20This is not even that, so those are two Fleurs,
21:22But we have to give our 100% to make this thing happen.
21:25Because it's getting to be force time,
21:27So we have to make this thing and show it,
21:28When it was time for plating,
21:30And the dish was placed in this crockery,
21:32It seemed everything was under control.
21:34Simple crockery, no distractions,
21:36Pure passion straight to the plate,
21:38Now I just hope the judges see it too.
21:41That you also demand this,
21:42I am so scared that I quickly took the big chicken and took one,
21:49I put a vegetable in it and kept it aside,
21:51We put all this and placed it line wise,
21:54By the time he was done keeping it, the chef initiated a 10-second countdown.
21:59Your last 10 seconds left for one serving
22:0210
22:05quickly quickly quickly Imang quickly quickly pas that's where it went wrong with us
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23:48I am bringing a show called
23:50With Wheel of Fortune
23:52Wow
23:53this game
23:55together for fifty years
23:58People's fortunes are changing.
24:00And now
24:01You will be happy to know that
24:03that 140 crore Indians
24:06to lose the fortune of
24:08This wheel has arrived
24:10our country
24:11So remember that
24:12Immediately after MasterChef
24:14See you on Sony TV
24:16Thank you from the heart
24:179 pm
24:19Al Do Bet
24:20Akshay ji, you are the OG host.
24:25thank you so much
24:26For giving so much love to these MasterChef couples
24:29So much for motivation
24:30Whole India
24:31The entire MasterChef family
24:33all of us
24:34To watch Wheel of Fortune
24:36very excited
24:37And together you
24:39And to your entire team, I want to say
24:41All the best
24:43Let's go to that show
24:44Wheel of Fortune will change the fortunes of their girls.
24:46But here your luck will be upon you.
24:48Your Plate of Fortune
24:50Time for tasting
24:53That first pair
24:55Who has his own style and flair
24:57is coming to show us
24:59That is
24:59Simran and Himanshi
25:01If I talk about players, if anyone is in the restaurant
25:16One such would be Elena Restan.
25:18to ne shuru kyaada table side
25:20Full art verte fur dessert in chicago
25:22Millions of chefs copied it
25:24Never again is one so beautiful
25:26People of Indian Mandala did not bring any, it is so ink you chef is pure work of wart for me
25:33Chapatay jimarhan and emansi
25:37I will tell you that at least
25:42At least ten thousand copies are going to be made in the next week, this dish is definitely going to go viral.
25:49This is Aaj's name, Bachpan ke Rang (Colors of Childhood), because in India every festival is celebrated in a very colourful way, a lot of colours are used, the whole house is decorated, like mother's Master Chef set is also completely decorated and we celebrate every festival with it.
26:19From this is onion, from the third is mustard odom, from central is mungar and from the third is tamarind, in this we have made four sauces, one is ka sundhi and ra mawang achan kan t5 dhairye is pard, second is pumpkin pin holiness tender one is hunk bink and rind gind ki ki.
26:49One used gram flour, one used sago and one used moong dal.
26:52Well, for the first time I have heard that Hamanshi completes the entire sentence in one breath.
27:00Chef such karun maa ek par.
27:02Isse karna aise? Jaruna niye, distrigar do.
27:19Just like that, you will have to plan the rest of your journey as a Master Chef.
27:24Exactly like this.
27:26This dish reflects the beauty and speciality of Indian art.
27:31A smaller version of this will go into Kashkan, Simran.
27:34And whenever we do IT in Kashkan, this version of Pakora Chutney will definitely go there among those big mandalas, this is a promise.
27:45I'm in love with this. I love it.
27:47I have never seen such pakora chutney anywhere in India or the world.
27:54Thank you. This is Madhra's hut to show off her life.
27:57Thank you, sir.
27:59Anshbith and Pramdeep.
28:02Chef, what we made today is a begdilaska.
28:05You are an expert in making ice cream, but if you keep playing only with ice cream and pasta, you will not be able to become a master chef.
28:25So chef, today we will make Hyderabadi Veg Haleem.
28:29Normally no bread is served with Haleem, as it already contains grains.
28:53The textures of what is prepared match that of Haleem.
28:56But the most important thing in the flavours of Haleem is some special spices which are present in the pantry.
29:06It is not Arab, it is good, it can be Pater, yes.
29:10But if we don't have Haleem spices, how will we make Haleem?
29:13The dish we have prepared today is called Grandmother's Memories.
29:18Since I have come to Master Chef, I have started making Master Chef level dishes, but the same thing, to say it clearly, I am happy.
29:48The way you served this platter to us, the flavour in which you served it, it is retro style, it is brilliant, it is good, but if I talk about flavours, then somewhere you got silent, I feel that this is our pair, it is of that kind.
30:18Mahfooz, come.
30:40There is another parcel inside, with a gift inside.
30:48That after the class has just come out, congratulations to you that your fish has been thoroughly cooked.
31:11What we call perfection in the cutting world, what we call fall off the bone, meaning when the meat comes off the fork easily.
31:22Speaking of food, this direction should have been revived after the flare-up.
31:41Because you took us to such a level that everyone's breath got choked here, the mixy sound of khat khat khat is breaking here, everyone is watching this dish, after that it could not reach that level.
31:54That's why the disappointment is there, but if we take the expression of pride in the flare, then till now you have understood it best.
32:03Thank one together Thank print Thank one Tharfier ko Armari next world is coming from Maharashtra Archana ji Tarfali ji our world's Lekyaai
32:21Oh Baba
32:24Good
32:25Malvani Vicks Vicks Vicks Vicks, well Vicks is called Biscuy, we call it Locust, we cooked it well in butter because its colour is good for us, we fried it so that it looks better and its color is better and our curry has a little green colour.
32:55And the Swath of India should also be seen and the Indian and Indian green tricolor tricolor ko three colors are shown in this direction but what is this, it is Pitasar, what will happen in this, in the course, this is the shoe Tesa, such Loftsar shoe 1
33:25Whenever we serve soup in a restaurant, we try to have some bread with it. I told him that the soup tastes wholesome, that's what people say. To make the soup interesting, they can dip the bread in the sauce.
33:55The cheese has flavors. I would call it oily.
33:59I really liked this dish.
34:01But Vikas was right.
34:03I'm missing bread.
34:05I'm missing rice.
34:06This dish is very oily.
34:10So somewhere your technique is good.
34:13The flavors are good.
34:15There are one or two small mistakes.
34:17Which is bringing it down like a top seat.
34:26Passer goad tu karat.
34:27A beautiful Teej Jaki from Kerala and South Karnataka brought to us the arrival.
34:33Whatever unity we see, we tell it to ourselves.
34:55Chef, I should have told him before.
34:59Yes.
35:00The unity that we see in our country is there everywhere.
35:04Now in school, they stand in unity one behind the other in the Public Day assembly.
35:09Even when there is a parade, unity is visible there.
35:12Similarly, this is our unity of Karada.
35:16This is it, one plate, everyone will come together and decorate the plate in front of you, very nice
35:24And today we were also afraid that we might not get the experience of life-giving.
35:39It should not be so simple that chefs comment that anyone can do it.
35:51I believe that a person who has enough food to eat is a very happy person.
35:57Agar chhi.
35:58Agaran sĂźd bhalayon naseeb aur hai itne preet se badar se itna itni preet se ye aur itna saare variet ka khaana, naseeb hota.
36:06First of all, thank you to God,
36:10That we got such beautiful food and such a beautiful country,
36:15Where we cook food with such beautiful ingredients and this food was our worship.
36:20This prime auto suki bhawa auto auto suki bhawa jali will test it from now on
36:42That is uh, Kosamri
36:45This guava chutney, goava, bud
36:48This is a cabbage roll of this Kolb Upchhab Aaya O frameworks
36:59Wheel and this is Kauchhu Ambhajay and this is Am Aay Thadi and this is Ar Di.
37:09Ĺ contours
37:12I like chillies, then you
37:16A bad kade te, yes?
37:19Lagti jae khaa jhaahi jaivagi
37:26I want this, this life
37:31I want to surf this in the restaurant
37:33as soon as you go
37:35And this is why these accounts are called mail mail koishyon
37:39Tode, your representing something without any reason I'm getting choked up when you say that
37:50They have taken their country to such a turning point of freedom that they have no choice but to eat.
37:57That we also know that this food is ours too
38:00Wait in you I suck, I can't say I'm a loser
38:05Thana Sirm Hum Prod Sakta
38:07that it can be dug
38:08I heard that Achshu Revrir the food is to be eaten
38:10Thanks, he is a Jain who is very talented
38:20Then if I don't know what I mean by 2 hours parallel
38:25That she had been waiting for the top ever since MaserChef wanted to come.
38:46Taste ahead.
38:50This is the real India on Apple.
38:52Now today's last tasting, Anju ji, Parvati ji, Himansh, your food is not complete, hence your tasting will not take place.
39:17Okay? And from now on, it's all yours.
39:20Good? Last tasting of the day, the dirty old man from Nagpur brought his own.
39:27Nice.
39:29You are putting a thread of attachment in it.
39:34You are putting a thread of attachment in it.
39:42That magic, oh, in the air.
39:51This is magic. It's magic. It's magic.
39:54I want to see your puzzle.
39:58What's up?
40:00What have you made?
40:02On the cloud, I drank the cloud, I drank the cloud.
40:05What did you do?
40:06Catch, catch, catch, catch.
40:08This thing has never been attempted before in Master Chef's kitchen.
40:11It was a great pleasure for us that we would be able to accomplish this today.
40:25So cute.
40:26Can you eat this?
40:28th.
40:29I thought it was plastic.
40:30As if our balloons were failing, going up, going here and there.
40:42But we are not considering failure.
40:44Because our aim was to create nostalgia through it.
40:48We have to create childhood memories when anyone seeing a balloon flying goes to catch it.
40:53So that catching element came into our flair.
41:11Player King, I don't wanna talk about flair.
41:13I want to talk about effort.
41:15I have never witnessed anything like this in Vastashir.
41:23Ajinkya Vikram, tell us about this.
41:25Today we have made the sweet air of India.
41:27Yes.
41:28So, air is a very good tool in cuisine,
41:31Whatever food I ate, it became unhealthy.
41:33So, three elements are used in this.
41:36There was an air balloon, made of sugar.
41:38A chaat inspired by Banaras.
41:42The Banarasi who keeps on licking the doll, Nimish says.
41:46So his inspiration is a version.
41:49Which is useful for everyone.
41:50Usparyon Thanarasi surf ka rehle hua hai vond bharein me jo klishke aagairn kez Î trma ke shuse rehnon liye.
42:01If you keep it for 2 seconds, the milk will come inside, so you can eat that later, first enjoy the dish, we have taken the foot from the North, from this we have taken Nolan God, the message of which has been filled inside it, similarly we have taken pomegranate from the South.
42:31Someone who eats it once will say after seeing this spoon that this is perfection.
43:01Perfection o arey baat riya hai woh jaisa halka igiregane it holes prillind abar
43:31Friends, we are the children of these parents, they are a perfect tissue for me on every scale.
43:41That spoon drop is the next level because before this we have also got a spoon tab. Ranvishef has got two achievements in our kitchen.
43:55Back you back my third spoon drop of this season
43:59It is very rare that this spoon comes out twice in a day.
44:13We were inside the cloud which was our direction today, we have sat on the cloud, now both of you Nagpur brothers, two brothers, both of you are brothers.
44:25I already see these two brothers in top fib, now it's time for the results.
44:45The Jodi who won this challenge by writing a new constitution for food and saved themselves is
44:54Ajinkya Vikram yours
44:57So you are safe with the elimination of subscription in Ajinkya Vikram
45:05Ajinkya Ajinkya Ajinkya Aai Hai Te Superstar Karizwag Papur
45:14Ajish's Soul Papoor family legacy and originality of these classic Indian dishes and making them a chef level dish
45:26You have come into my life as spring
45:35At that time, I never imagined that our family dishes could have such different renditions.
45:41Superb
45:44If Chintu uncle was there, I would have liked him too.
45:56do it
45:57do it
45:58do it
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