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MasterChef India 9 26th January 2026 Full Episode
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00:00And now, we are going to be the 7th century of the land of India.
00:30It's a good taste of Sawat ko Chakne, which are Wideshi, but it's a whole Hindustanian.
00:36In Baharat, it's seen that it's a good taste of people.
00:40I'm Bhaarat's son, and I'm from Mumbai, Mary John.
00:44Welcome to MasterChef India, co-presented by Viva Mayo Ketchup & Sauces, co-powered by IKEA,
00:50Fortune Chakki Fresh Ata, Partner Kohler, Katz Salts & Spices, Vijay Sales, and Swiss Frozen Snacks.
00:56MasterChef ki taraf se sabhi deshwaasiyo ko 77 gartantra ki hardik badhai.
01:04Shep Bhanju, 27 January 1950 ko hamaara samvidhan lagu huwa tha.
01:08Dr. Baba sahab Bheem Raambetkar ji ne, hamae hamaara saabhimaan diya, hamae hamaara sammahan diya, hamae bharat ka samvidhan diya.
01:16Harad pata ki, jay! Harad pata ki, jay! Harad pata ki, jay!
01:23Marad pata ki, jay!
01:27It's on TV and on TV and on TV and on TV.
01:31Absolutely.
01:34So, the voice is full, right?
01:36Manjoo Ji says, tell us a challenge quickly.
01:39We are coming here.
01:41Look at this.
01:43This is North, East, West, South and Central India's
01:49most sweetest jhanki.
01:51The Great Indian Panting.
01:57And there are some kind of ingredients that you probably know.
02:03Which you have used.
02:06And there are some kind of ingredients that are very difficult.
02:10We are very difficult to do with it.
02:18How beautiful is our Great Indian Pantry.
02:21This is where we are from.
02:26We are celebrating our diversity.
02:29We are celebrating our food.
02:32So, today's challenge,
02:34you have to use, in the Great Indian Pantry,
02:37in every country of India,
02:39at least one ingredient,
02:43to make a dish like this,
02:46only in India.
02:48So, today's challenge is India's world class pantry in Veeba's special zone.
02:59You will get Veeba's wide range of super tasty ketchup,
03:02variety of premium mayonnaise, dressings, sauces, spreads,
03:07and walk-talk instant noodles and Chinese sauces.
03:10Because the food is Veeba's.
03:12And in this area, you will get a good style of plates and bowls.
03:18And here you will get cast and pans, premium non-stick cookware,
03:21stainless steel cookers,
03:22and cut-out.
03:23In the Fortune rack, you will get a
03:25Fortune Chucky Freshata,
03:26Suji, Maida, Fortune Soybean Oil, Fortune Mustard Oil and other things.
03:32And to give your cooking stations a bold and luxurious look,
03:35there are multi-purpose, spacious and durable sinks
03:38and with touchless technology and multi-spray options
03:41innovative faucets.
03:45You will get in the catch salt and spices rack
03:47every food.
03:49With a variety of catch sprinklers and pink rock salt.
03:56And you will power your kitchen's electronic appliances
03:59Vijay Sales.
04:00In the zone of Vijay Sales, you will get durable refrigerators,
04:02mixer grinders, quality air fryers, hand blenders
04:05and also very much.
04:09You will get in the ready-to-cook frozen snack section
04:12quality samosa sheets, spring roll sheets, delicious puff paratha,
04:16puff pastry sheets, crispy threads, tasty kunafa dough
04:19and also very much.
04:21This India on the Plate challenge
04:27we will meet with Pulpal Kumari
04:29for 120 minutes,
04:31which means 2 hours.
04:32and you will have to tell us
04:33that we will be able to take a few minutes
04:34in advance.
04:35You will have to tell us
04:36that we will talk about the
04:37things that we always have to think about
04:37the peace and the peace and the peace
04:39and the peace.
04:40But the next week,
04:41your presentation will be up.
04:45So in this challenge, a challenge for you is that you will use a flare with your presentation.
04:56That means that today's presentation is that you will use a flare with a plate.
05:00A story, an experience, a flare.
05:04Start the challenge.
05:06Yes, sir.
05:07Get.
05:09Set.
05:10Fire up.
05:15Fire up.
05:20Today's opportunity is that the rest of the people can flare, we can flare that.
05:26Because we have a bakery background, we have to play with some techniques.
05:31That's the only thing that we have our expertise.
05:33We have to take the dishes, that they can also choke that, if you have made it for 2 hours, then how can you make it?
05:38That's it. The great Indian pantry is now closed.
05:43Closed.
05:44Let's start our cooking.
05:45Let's start our cooking.
05:46Let's rest 1 hour and 55 minutes.
05:49Get.
05:50Set.
05:51Cook!
05:52Let's start our cooking.
06:05I am a 26th January, in Ghana, a whole place was made of food in the palace.
06:10I have taken a little of a piece of food in the palace,
06:13which I have taken from the palace of Rajasthan,
06:16and then I have taken a bit of a little of a little of a little of a little of a little of the south,
06:20and have some flowers of Himachal.
06:23I am trying to try to help out in a place in a place in a place.
06:28Today is the first time we have put a photo of Dr. Baba Sahib in this meeting.
06:37So that in the 26th January of 1950, Dr. Baba Sahib in this meeting,
06:43Dr. Baba Sahib in this meeting.
06:46Like Samantha, Shikshan,
06:49in four doors,
06:52they gave their freedom to live in the open.
06:55Today we are going to work on their own.
06:58They are changing.
07:09We are making a dish.
07:11It is an international dessert called Baked Delasca.
07:14Usually there is an ice cream.
07:16But we are making a different flavor.
07:19Today's challenge is very important.
07:22Today we will be safe.
07:24And we want to be safe.
07:26The tension between Black Apron,
07:28I don't want to do that again.
07:36Hello.
07:37How did you do the push-up in January?
07:40Same to you, Chef.
07:41Tell us what you are making.
07:43This is almost a menu of Karada.
07:46We are making a banana leaf for you today.
07:49This is the focus of 18 varieties.
07:51There will be 18 varieties of dishes today.
07:53Today?
07:54In the cake.
07:55In the cake.
07:56The idea is good,
07:57but it is less time to make 18 dishes.
07:59Yes, Chef.
08:01The strength of Papa,
08:03that will have to go ahead.
08:05And the strength of Papa,
08:06that will have to go ahead.
08:08We are making a sweet water.
08:09We are making a sweet water.
08:10The elements revolving around the air.
08:11The water?
08:12Yes.
08:13The desert is Malayiyo.
08:14Which is usually made overnight.
08:15We will try to make a syphon.
08:16And with that,
08:17we will make another element,
08:18which is the signify the air.
08:19We are making a desert in India, and we will try to make a siphon with another element which will signify the air.
08:36We will try to make a sugar balloon, which will flow into your dish and the air will complete.
08:44Vikram Ajankya, today's dish we celebrate the 26th January.
08:49It's a happy thing.
08:51The food should be so great and beautiful as the diverse country is.
09:03What are you making?
09:04Chef, we are making a bhangra fish, which will be baked in the middle.
09:10We will wrap it in the pot and then we will bake the meat of the pot and then we will bake it in the oven.
09:16No, it's not in the oven.
09:17We will bake it in the oven.
09:18We will make a 36th year.
09:20Very good idea.
09:21A 36th year is a roti, which is called anggater roti.
09:24Yes, it's made in the coelos.
09:26We will mix it in black rice and white rice.
09:29Black rice and white rice.
09:31If you have a big and white rice, you will have a danger to cook the fish perfectly in the oven.
09:36Yes.
09:37And this is usually salt baking and mud baking.
09:40Okay?
09:41Yes.
09:42It will be good and white rice.
09:43Yes.
09:44Yes.
09:45Tell your name of the dish.
09:46Chef Bacchpan's color.
09:48Our dish's concept is chutney and pork.
09:51So, we are making 4 chutney in different flavors.
09:55And we will make 3 types of potatoes.
09:57I will make a big plating.
10:01With chutney and potatoes.
10:03I want to say one thing heart to heart.
10:06I am also happy and not happy.
10:09Okay.
10:10On one side, Simran.
10:11Yes, Chef.
10:12You have tasted the taste test.
10:13I think in MasterChef's history, we have never seen so competitive taste test.
10:19Fantastic.
10:20Thank you, Chef.
10:21But on the other side, Simanshi.
10:22I think somewhere you are very quiet.
10:25Now, we are going to make a difference.
10:27I want you both to fight equally.
10:31If you are going together, you should not drag another person.
10:34Yes, Chef.
10:35You should inspire another person.
10:36Look, I have two steps ahead.
10:38You are coming.
10:39Yes, Chef.
10:40The dishes are very good one day and then they are flat.
10:43There is not so good variation.
10:45Our plan is simple.
10:47Starting in 30-40 minutes, I will prepare the base of chutney.
10:52I will prepare the base of chutney in 30-40 minutes.
10:57I am coming in the chutney and the pasta.
11:00It is a good thing.
12:02This is why I want you to be your best and I want to see you both in the top 5.
12:08You are deserving.
12:09You are talented.
12:11And the best thing is that you are very sweet.
12:20Take care.
12:2160 minutes have been done.
12:23Only 60 minutes.
12:25Come on.
12:26No.
12:27No.
12:28No.
12:29No.
12:30Abhil is always white.
12:31Don't make that face.
12:33Mumma, just.
12:34You are dead.
12:35You are dead.
12:36You are dead.
12:37You are dead.
12:38You are dead.
12:39You are dead.
12:40Give me the milk.
12:41Leave the milk.
12:42Keep the milk.
12:43You are dead.
12:44Do the milk first.
12:45Say for 10 times.
12:46Get on the milk.
12:48Please?
12:49Please.
12:50Please.
12:51It was half a job, but half a job is still.
12:53I'm going to take about 30 to 40 minutes more.
12:57I have to mix it well, mix it well, mix it well, mix it well, mix it well.
13:03I have to add some gas to it, make it a little bit.
13:06Now, this is what is put in tomatoes,
13:09in butter.
13:10Now, I'm ready for this gravy.
13:13I'm afraid we'll put the fish on the meat,
13:18when we'll put it together, when it's ready.
13:20And Pulpal Kumari is running,
13:23he's not taking the name of his name.
13:25So, how will it happen?
13:26Until Anju was working on his own,
13:29because it was a long procedure,
13:31so I started to save time for the time,
13:33I started the comport of strawberry.
13:36Because it's a lot of time,
13:38and it's time for the time.
13:40and it's time for the time for the time.
13:46Namaskar.
13:48Namaskar.
13:48Ram Krishnakari.
13:50Ram Krishnahari.
13:51How are you?
13:52Good.
13:52Archana Ji,
13:54the food is great,
13:55the food is great.
13:56Your words are beautiful, it's great.
13:59So, you should have a dance of Marathi, right?
14:02Yes, it should be.
14:04Dipali, dipali.
14:05Come here, dipali.
14:06One, two, three, music.
14:36One, two, three, music.
14:37One, two, three, music.
14:38One, two, three, music.
14:41One, two, three, music.
14:42One, two, three, music.
14:45Very good.
14:45Very good.
14:46Very good.
14:47Very good.
14:48Nice.
14:50All the best.
14:51I hope, today,
14:53you can make a beautiful food.
14:55The food is very tasty.
14:57And, today, you don't have any tension.
14:59So, tomorrow, you can relax.
15:01I'll teach you something else.
15:03Yes.
15:06I'll teach you something else.
15:08I'll teach you something else.
15:09What the truth is?
15:10It's such a clean kitchen.
15:11It's like you're not working here.
15:12I'm tired.
15:14I'm tired.
15:15Are you baking?
15:16No, no.
15:17Today, we're making a swig.
15:19Chena, chena, chena, chena.
15:20Today, we've made the flavor of Nalan Gura.
15:25And, we're making a cream of Pista.
15:28We're making a cheesecake.
15:30Tell me, today, you're making a dish.
15:32And, at the end, we said, you're a master chef style player.
15:36You're making a dish.
15:37Yes, yes, yes.
15:38What will happen to you?
15:41Today, we've made a dry ice collection.
15:45We're making a drink of dry ice.
15:47We're making a drink of our country.
15:49We're making a drink of our country.
15:51Make a drink of our country.
15:51ижelle, we're making a drink of our country.
15:52We're making a drink of our country.
15:53So, we're making a drink of our country,
15:54So, you're making a drink of our country.
15:56So, we're making a drink of our country.
15:56Okay.
15:57You're making a drink of our country.
15:58Cinnamon, chakripool.
15:59It's aناwn.
16:00Watch.
16:02I'll make a drink of our country too.
16:03Okay?
16:04Thank you, sir.
16:08Pamo has become so busy, soاء.
16:11The main flavor is here,
16:13we're not ready to go.
16:15I said that now we have to find this nada and zinc we have to bind him so that it can be good.
16:26What will happen is that the flour will keep the flour
16:28and when the flour will be cooked, the flour will bind in the flour.
16:33When we crack the flour will come from the flour, the flour will come from the flour.
16:37And the chef has been waiting for me to listen to the flour and listen to the flour.
16:41Because the flour will not be cooked until the flour will not be cooked,
16:43so the flour will not be cooked in the flour is impossible.
16:49I took a pan to caramelize Khoa.
16:51When it is caramelized, it has a very good nutty flavor,
16:54which we should with Malayi.
16:56So that the sweetness of Khoa will complement with the nuttiness.
17:01So, I took a flour and we thought that a very beautiful ingredient from the South is vanilla bean.
17:07So, I took a little milk with vanilla bean and caramelized it in the oven.
17:14So that the flour will also have a little richness of vanilla bean.
17:17And the flour will also have a little bit of a little bit of a little bit of a vanilla bean.
17:23So, I've been doing it for two years.
17:23I've been doing it for two years.
17:25I've been doing it for two years.
17:26I'm doing it for two years.
17:28How are you doing it?
17:29You're doing it for two years?
17:30Look, it's nice.
17:31I want to be serious about you both.
17:34It's good to have fun.
17:36It's good to have fun.
17:38But I'm not happy with the progress of both.
17:41Somehow, the immaturity of both is out.
17:47I'm not saying that the energy of your one or the other,
17:52you reduce your energy.
17:54But do your gain.
17:56This is a very ruthless kitchen.
17:59There's one mistake here and you're out.
18:08The rest of the MasterChef is only half an hour.
18:14It's a challenge.
18:16We've accepted it, but it's the pain and the pain,
18:20the feeling, it's now.
18:24So our elements have almost been made.
18:2790% of the elements are already packed.
18:30And we've already put it in place.
18:32We've also kept it in place.
18:34We've also kept it in place.
18:35The mixture of the cocoa butter and white chocolate is at room temperature.
18:38Until we're set our bonbons.
18:40We're going to caramelize it in the oven in the caramelized oven.
18:44I'm giving it every five minutes.
18:46We're putting a post beer in the pot also.
18:51We've also kept it in the oven.
18:52And the mixture of the malt mayi is also fresh.
18:55We're going to make our work in a systematic way.
18:59I'm going to do it.
19:02Cheers.
19:03Yes.
19:08Today we are going to make rangoli with chutney.
19:11I started making mandala.
19:13You need at least 10-12 circles for rangoli.
19:16Your wow factor is to express your piping in the design.
19:23If rangoli is your highlight,
19:25you will be placed very critically.
19:27Yes, Chef.
19:28It's not that the rangoli will dry from rangoli.
19:44What is this?
19:45I'm going to be in Alaska.
19:47It will be in a shape of a volcano.
19:49I'm going to make a creator for it.
19:52Whenever we set chocolate,
19:54we set it out so that it will disappear.
19:57If we set the chocolate in the inside,
19:59the chocolate will not disappear.
20:00Okay?
20:01Do it dry.
20:02Dip it in the chocolate.
20:03If a cup will disappear,
20:05it will become a crater.
20:10Not at all.
20:13Look, a simple solution.
20:14If it is not hard peak,
20:17it will be a little bit soft peak.
20:19This is also soft peak.
20:20It is also soft peak.
20:21The red onion is soft peak.
20:22Look at this.
20:25If I'm taking it,
20:26it should be at least peak.
20:28It should be underbeaten.
20:30You have to be underbeaten.
20:31Okay.
20:32It should be a bit more beat.
20:33If you want to spread it.
20:35Do it.
20:36Do it.
20:37Do it.
20:38Do it.
20:39Do it.
20:40But my idea is that
20:42you will fail this Italian marina.
20:44You should make another one.
20:54Don't forget,
20:55to keep India on a plate.
20:57You have only 5 minutes.
20:59You need plating
21:01and your wow experience.
21:03The rest of the things
21:05are going to go.
21:06You have always said
21:08that we have to flare one.
21:10But we had some more fliers.
21:11In the dish,
21:12we thought that we will
21:13add a flare more.
21:14There was a balloon flare
21:15and a siphon flare
21:16and there was a bonbon flare.
21:17So we thought
21:19that if this is not too
21:21then that is the flare.
21:22But we have to give it 100%
21:23to make this thing.
21:25We have to make this thing
21:26as it is a first time attempt.
21:27So we have to make it
21:28and show it.
21:29When the plating time came
21:30and the dish
21:31was kept in the crockery
21:32the way it was in control.
21:33Simple crockery
21:34Simple crockery, no distraction. Pure passion on a plate.
21:38Now the hope is that the judges can see it.
22:04Ten.
22:05Quick, quick, quick, quick, quick, quick, quick.
22:08That's right. This is the wrong thing with us.
22:13Seven.
22:14Six.
22:16Five.
22:17Four.
22:18Three.
22:20Two.
22:21And one.
22:22That's it.
22:23Time is finished.
22:24Back is finished.
22:27Anju Manju ji ka to kuch plate pa gaya hi nahi.
22:31It must be wow.
22:33Parvati ji ji or Himang ji ne bhi plating nahi ho pai.
22:36Ab khatra nazar a raha hai ki samayi pata nahi chal raha hai ki ki joh main ingredient hai.
22:41Woh chiz agar plate pa nahi rakhahi toh gad bad hai phir.
22:44Yeh master chef ka kichan hai haa per itni bade gad badi bilkul bhi agar hoti hai.
22:48Toh humare liye khatra johai woha aur geherata jayega.
22:52Or joh humne sapna dhekhen woh usse kahi nah kahi hum pichwe ho jayenge.
22:56Aap sab eek mahair khiladi ki tarah zaberdest tariqe se kheil khil raha hai.
23:03Aishe historic mokke pher eek historic khiladi aap se kuch special share karna chaathe hai.
23:08Hello home chef.
23:10Kiasi ho aap sab?
23:11Immunity challenge ka pressure chehere peh saaf saaf tikhai dhe raha hai.
23:15Or honestly, dikhna bhi chahi.
23:17Dikhna bhi chahi.
23:18May jantah ho imunity kitnay important hootie hai.
23:22Or uske liye kitnay paapad belne pardate hai.
23:25May bas etna kaihna chaatah hoon.
23:28Maynay master chef ke kaafi episoads dhekhe hai.
23:31Or is season ko dhekkar mujhe personally bhoat maza raha hai.
23:35Kaah sakta hoon ki aap bharat ke swaad ki kismet badal raha hai.
23:40Or jab kismet badalne ki baat ho raha hai.
23:43To master chef ke baad,
23:45May bhi eek kismet badalne ka eek show lelke a raha hoon.
23:49Jishe kaathe hai wheel of fortune kisah.
23:51Wao.
23:53Ye game,
23:5550 salos se saks dèşo mei loogun ka fortune,
23:59Badalte a raha.
24:00Or ab,
24:01Aap ko ye jan ke khuši hoogui,
24:03Khi 140 karoore hindustaniyo ki kismet,
24:06Ghumane ke liye,
24:08Ye wheel a chuka hai.
24:10Aamare desh.
24:11To yaad rakhye,
24:12Master Chef ke turannt baat,
24:14Sony TV par milte hai.
24:16So maa se shukrawaad.
24:17Raat, 9 baje,
24:19All the best.
24:20Akshay ji,
24:23Aap to hoji host ho.
24:25Thank you so much,
24:26Master Chef ke in jodhiyo ko itna piaar dene ke liye,
24:28Itna motivate karne ke liye.
24:30Poora India,
24:31Master Chef ka poora pariwar,
24:33Hum sab wheel of fortune,
24:35Dekhne ke liye,
24:36Bohut excited.
24:37Or milkar,
24:38Aap ko,
24:39Aap ki poori team ko,
24:40Kehna chaathe hai,
24:41All the best.
24:43Chalye us show mei,
24:44To wheel of fortune,
24:45Se unki laadiyo ki kismet tehe hoogui,
24:46Lekin,
24:47Yaha par aap ki kismet tehe karayega,
24:48Aapka plate of fortune.
24:52Time for tasting.
24:54Voh pehli jodhi,
24:55Jopna andaaz,
24:56Aapna flair,
24:57Hume dikhane a rahi hai,
24:58Voh hai,
24:59Simran aur Himanshi.
25:03.
25:12I am going to talk to an elena restaurant,
25:16In this restaurant,
25:17Where was it,
25:18There was an arena restaurant,
25:20There was a table side,
25:21Full art work for desserts.
25:22Looked for aigma,
25:23Millions of chefs copied it.
25:24But never came so beautiful,
25:25A Indian mandala-like.
25:28Thank you chef.
25:31Thank you, Chef.
25:32This is pure work of art for me.
25:35What about this?
25:36Simran or Himansi.
25:39I'll tell you,
25:40that it's less than less,
25:42less than less than 10,000 copies
25:45will be made in the next week.
25:46This dish is going to be viral.
25:48Absolutely.
25:53Chef, our today's dish is called
25:54The color of children.
25:56Because in India,
25:57every festival is made very colorful.
26:00There are many colors.
26:01The whole house is filled.
26:03Like my master chef's set is filled.
26:06And we make every festival
26:08Rangoli for it.
26:11That's why we have made Rangoli today.
26:16In the north,
26:18the west,
26:19the onion,
26:20the east,
26:21the mustard oil,
26:22the central,
26:23the moon dal,
26:25and the south,
26:26the tamarind.
26:27We have made four sauces.
26:29Three.
26:30One is
26:31cassundi and
26:32raw mango.
26:33Peelie.
26:34The second is pumpkin,
26:35peanut,
26:36and tamarind.
26:37One is
26:38hunkard,
26:39mint,
26:40and coriander.
26:41And one is beetroot
26:42and...
26:43Three.
26:44Three.
26:45Three.
26:46And three.
26:47One is
26:48made.
26:49One is
26:50made.
26:51One is
26:52made.
26:53One is
26:54made.
26:55One is
26:56a
27:16If you have just figured out this plate,
27:19it will be like the rest of your journey with MasterChef.
27:24Yes sir.
27:25It will be like this.
27:26Nice.
27:27This dish is the best dish of India's art and specialty.
27:30It will be a small version of it in Kashkan.
27:34And in Kashkan, whenever we do IT,
27:38one time,
27:39we will have this version of those big mandalas.
27:43This is a promise.
27:45I'm in love with this.
27:46I love it.
27:47Like India,
27:49the world has never seen anything like that.
27:55You have to show Madhara's culture.
27:57Thank you sir.
27:58Anshbeet and Pramdeep.
28:02Chef, what we have made today,
28:04this is a big mandala.
28:16You are an expert in making ice cream.
28:18You are only playing on ice cream and pasta.
28:20So you will not be able to make MasterChef.
28:25So, Chef, today we will make
28:27Hyderabad's veg halim.
28:30Normally, there is no bread served with Halim,
28:34because already there is anaj in it.
28:36It's the most important thing in the garden.
28:37All that is made is made for Halim.
28:39It's the most important thing in halim.
28:41The texture is matched with Haleem, but in the flavors of Haleem, there are a lot of special
29:01ingredients in the pantry. It's not good. It's good. It's better. Yes. But if Haleem doesn't
29:11have any ingredients, how will Haleem make it? Today's dish is called Dadi Nani.
29:31What's the dish? If you've come to the MasterChef, then MasterChef won't be made of dishes.
29:43Then the same thing. Don't be happy.
29:49Gundelkhandi Sizzlers.
29:51Gundelkhandi Sizzlers.
29:57What you've served with the platter, this is a retro style. It's brilliant. It's good.
30:05But if I talk about flavors, then you're going to lose.
30:10I think that our mix is the best performance.
30:14Gundelkhandi Sizzlers.
30:16We're taking the Gundelkhandi Sizzlers.
30:18Yasmeen and Mahfouz. Come on.
30:20Thank you very much.
30:30cultivation habit.
30:39There's one portion.
30:41Gifts within it.
30:44Oh
30:57Chef Mary dish can I'm a piece any class for
31:04Tell you about to move are a co-optimacy, but a bird actually say first class a key way. Thank you
31:14We call it perfection in the cooking world.
31:17We call it fall of the bone.
31:19It means when you get out of the mouth of the mouth.
31:33If you talk about food,
31:35after the flare,
31:37you should get this dish again.
31:42That level.
31:43We took it to that level,
31:45that everyone was crying.
31:47The meat is broken, broken, broken.
31:49Everyone is watching this dish.
31:51After that, this dish didn't get it to that level.
31:55That's why it's my UC.
31:57But congratulations.
31:59If you enjoy the flair,
32:01you have understood the best.
32:03Thank you, sir.
32:04Okay? Thank you.
32:09And our next dish is from Maharashtra.
32:13Come here, Archanan Ji, Vipali Ji.
32:15Take your dish.
32:16Oh, Baba.
32:20Oh, Baba.
32:23Okay.
32:24Wow.
32:25I'm coming.
32:26How many.
32:28It's my life.
32:29What?
32:30Everything.
32:31Oh, my.
32:32It's my life.
32:33What's your life?
32:34I've only experienced.
32:35It's a good.
32:36I have said to say the French.
32:37This is French. What do we say?
32:39We put the lobster in the butter, because the color was white.
32:45The skin was fried so that it was orange.
32:49We added a little green oil in our kadi.
32:52So that we can see the color of India and the swath of India.
32:56It's orange, white and green.
32:58It's a color?
32:59It's a color.
33:00It's a color in this dish.
33:02It's cute, but what's the appetizer for me?
33:06This is the main course.
33:08What is this soup?
33:09It's a loft soup.
33:11It's a loft soup.
33:12This soup is a loft soup.
33:14The soup is a loft.
33:16It is a loft soup.
33:18It's a loftsyth.
33:20It's a loft soup.
33:21We are serving soup in restaurants.
33:25We try to make some bread.
33:28The soup is a whole.
33:30People say that the soup can be interesting.
33:33The soup can be dipped in the sauce.
33:36If you go to a restaurant, you can expect it.
33:39You can expect it.
33:42The soup can be dipped in the sauce.
33:49If you go to a restaurant, you can expect it.
33:52The flavor of my palate is one thing.
33:56I would like to say oil.
33:59I felt this dish very good.
34:01But Vikas said that I'm missing bread.
34:05I'm missing rice.
34:07And definitely, this dish is very oily.
34:11So, wherever you are, your technique is good.
34:13The flavors are good.
34:15There are two small mistakes.
34:17They are taking a little down to it.
34:26Passer go to Karat.
34:28Keral and Dakshin Karnataka.
34:30They are taking a beautiful place in front of us.
34:41On the floor.
34:42Here's another one for me.
34:43I'm going to tell you more and a few times.
34:45I want to tell you more about the habitation in your country.
34:47Yes.
34:48First of all, I would like to tell you about the fact that we see in our country.
35:03Every place, in the school, in the Republic Day, we are standing in assembly behind each other.
35:09When there is a parade, there is a fact that there is a fact that there is a fact that there is a fact that there is a fact that there is a fact that there is a fact that there is a fact.
35:16One, two, one.
35:19One, one.
35:20Then, one, and the one will be eaten in front of you.
35:24Very nice.
35:33We were scared today that our plating experience, the live plating, it is not very simple that the chefs comment that this can do.
35:46I think that the people who have eaten food is a very lucky person.
35:57Very nice.
35:58And the people who have eaten food with so much love, so much love and so much variety.
36:05So first of all, thank God for that.
36:09That we have so beautiful food and so beautiful country.
36:14We make food with so beautiful ingredients.
36:18And this food is our gift.
36:20Anadato Suki Bhava.
36:22Anadato Suki Bhava.
36:23Anadato Suki Bhava.
36:24Anadato Suki Bhava.
36:25Let's taste it.
36:27That is kosamri.
36:43Guava chutney Guava, bud.
36:48Radish palya, cabbage palya, ginger and dahi.
36:59And this is a pickle.
37:03And this is a dessert dessert and appetizer.
37:11I like this.
37:13This is a mirch.
37:16It's a mirch here.
37:18It looks good.
37:19Cheers.
37:25This is what I want.
37:27This is my life.
37:30I have to serve this in the restaurant.
37:33It's all.
37:34Hands down, this might be one of the most delicious meals I've had in MasterChef.
37:39Today, you are representing something much bigger than both of you.
37:47This is what I'm saying.
37:49Awesome.
37:50Thank you to both of you.
37:54Thanks to everyone.
38:00Thanks to everyone.
38:02Thanks to everyone.
38:07Thank you to both of you.
38:11Thanks to everyone.
38:18After Chef Ranveer takes a spoon, it was a moment because I wanted to take a Seșewa
38:37This is the serious India on a plane.
38:52Very happy.
39:01Now we have our last tasting today, Anju Ji, Manju ji, Parvati Ji, Iman
39:07Your food is not complete, that's why you don't have the taste of your food.
39:17And further, this is for you all.
39:22Sorry.
39:23Today's last tasting is from Nagpur.
39:33Nice.
39:34Oh, oh.
39:36We're going to get a dog.
39:37You're putting a dog on it.
39:42It's a jadugari.
39:43Oh, in the air.
39:52This is a jadugari.
39:53It's a jadugari.
39:54It's a jadugari.
39:57I'm sorry.
39:57You guys can see me.
39:59Oh.
40:01What did you make?
40:02Oh, it's a jadugari.
40:04It's a jadugari.
40:05What did you do?
40:06It's a jadugari.
40:07It's a jadugari.
40:08In the kitchen of the master's chef, this thing never happened before.
40:12And it was very happy for us that we will attempt this thing today.
40:25It's so cute.
40:26You can eat it.
40:27Yeah.
40:28Wow.
40:29I thought it was plastic.
40:39Like our balloons are failing, going up, going up, going up, going up.
40:42But we don't consider failure.
40:44Because our aim was to create a nostalgia for us.
40:48We have to create memories of our childhood.
40:50We have to create memories of a balloon.
40:52We have to catch someone.
40:54That's the catching element of our flair.
41:12Flair King, I don't want to talk about flair.
41:13I want to talk about effort.
41:15I have never witnessed anything like this in master's chef.
41:23Ajinkya Vikram, tell us about this.
41:25Ajah,μα have made出去 Вид for instance,
41:36An air balloon was made of sugar.
41:37Clo, air is very good tool in cuisine.
41:43We have to do it for instance,
41:49And we wanted to end the dish with a flair.
41:54Usually, in the chat, we serve the milk in the kitchen.
41:58The milk is the milk of the milk.
42:00So, if you keep it in 2 seconds, the milk will come in.
42:04So, I want you to eat it later.
42:07Enjoy the dish first.
42:09We have brought the pears from north.
42:11We have brought the nolan wood from east.
42:14We have filled it in the sand.
42:16We have brought the annaar from west.
42:18We have brought the vanilla bean from south.
42:21We have also put it in Malayia.
42:23And we have made a caramelized crumble.
42:27We have added a caramelized crumble.
42:29Let's taste it.
42:48It's damn it!
42:49It holds!
42:50It holds!
42:51Brilliant!
42:52That's what I have done now!
42:53If someone has eaten one time, he will tell you that this is perfection.
43:04Thank you, sir.
43:08Perfection.
43:10Oh, that's great.
43:13It's like a little bit.
43:16It holds.
43:17Brilliant.
43:19Come on.
43:22This is a perfect dish for me.
43:29This is a perfect dish for me.
43:34This is a perfect dish for me.
43:41That spoon drop is the next level.
43:47That spoon drop is the next level.
43:49Because before we get a spoon tap, we have two achievements in our kitchen.
43:54Back to back.
43:56My second spoon drop in this season.
43:59Thank you. Thank you, sir.
44:03We were on the clouds.
44:14We were on the clouds.
44:15We were on the clouds.
44:16We were on the clouds.
44:17We were on the clouds.
44:18We were on the clouds.
44:19You both are Naakpur brothers.
44:20Two brothers.
44:21Both brothers.
44:22Both brothers.
44:23Both brothers.
44:25Both brothers.
44:26I've already seen these two brothers in the top five.
44:30Brilliant.
44:34Thank you, sir.
44:35Thank you, sir.
44:38Thank you, sir.
44:43Now, the result is for us.
44:45Whoever who has written a new position for food to eat,
44:50Earned this challenge,
44:51He saved himself
44:53The one who has saved you,
44:55Aajinkia Vikram.
44:57You are safe from the elimination of the master chef in the kitchen, the superstar, Karizma Kapoor.
45:18The dish of soul, the purpose of Kapoor's khandan, and the originality of classic Indian dishes.
45:23And the dish of a master chef.
45:25A dish.
45:35I never thought that the dishes of our family can be such a different rendition. Superb!
45:44If they are Chinto Uncle, they will also like them.
45:55To be continued off.