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00:00Thank you for your attention.
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!
01:24Majhe ki baat hi hai ki, che 27 janvari ko aรกk ัะพะฑะพะน kia bharati ki jahki tv pe e e .
01:41Look at this, North, East, West, South and Central India's most delicious
01:51food, the Great Indian Panting.
01:58In this, there are some ingredients that you probably know,
02:03which you have used.
02:05And there are some ingredients that are very difficult and difficult.
02:18How beautiful is our Great Indian Pantry.
02:22This is where we are from.
02:26We celebrate our diversity.
02:29We celebrate our food.
02:31So, today's challenge,
02:34you have to use one ingredient in the Great Indian Pantry.
02:39You have to use only one ingredient in the Great Indian Pantry.
02:44You have to make a dish that is only in the Great Indian Pantry.
02:49So, today's challenge is India.
02:56In the Great Indian Pantry in the Great Indian Pantry,
02:59you will get Viva's wide range of super tasty ketchup,
03:02variety of creamy mayonnaise, dressing, sauces, spreads,
03:06and walk-talk instant noodles and Chinese sauces.
03:10Because the fruit is Viva.
03:13And in the IKEA zone, you will get all the beautiful plates and bowls.
03:18And here, you will get cast and pans, premium nonstick cookware,
03:21stainless steel cookers and kardai.
03:23In the Fortune rack, you will get Fortune Chakki Freshata,
03:26Suji, Maida, Fortune Soyabinoil, Fortune Mustard Oil,
03:30and many other things.
03:32And to give your cooking stations a bold and luxurious look,
03:35you will get multi-purpose, spacious and durable sinks,
03:38and with touchless technology and multi-spray options,
03:42innovative faucets.
03:44You will get a variety of cat sprinklers and pink rock salt.
03:57And you will power the electronic appliances in the kitchen.
04:00In the zone of Vijay Sales, you will get durable refrigerators,
04:03mixer grinders, quality air fryers, hand blenders, and many other things.
04:09You will get a ready-to-cook frozen snack section in the Switch
04:13so you will get quality samosa sheets, spring roll sheets,
04:15delicious puff paratha, puff pastry sheets,
04:18crispy threads, tasty kunafa dough, and many other things.
04:26For this India on the Plate challenge,
04:28we will get you from Pulp-Pul Kumari for 120 minutes,
04:32which means 2 hours.
04:35One thing I forgot.
04:37When it was Friday, we said that we always talk about
04:40thinking,
04:41surat, and swat.
04:42But next week,
04:43your presentation is going to be up.
04:49So in this challenge,
04:50for you,
04:51a challenge is that
04:52you will use a flare with your presentation.
04:57So today,
04:58you will use a flare with your plate.
04:59So today,
05:00you will use a flare with your plate.
05:01A story,
05:02an experience,
05:03a flare.
05:04Start the challenge.
05:06Yes, Chef.
05:07Yes, Chef.
05:08Get.
05:10Set.
05:12Fire.
05:13Yes, Chef.
05:14It's a challenge,
05:15as many people can flare the rest.
05:16If the others can flare the rest,
05:17we can flare the last bit.
05:18Because we have a bakery background,
05:19so we have to play with some techniques.
05:20That's what we have expertise.
05:21That's the thing,
05:22where the dishes will be taken off.
05:23That's how the dishes will be taken off.
05:24That's how the dishes can cook.
05:25And if that's how the dishes will wait,
05:26they will be taken off taxes.
05:27Because we have a bakery background,
05:28so we can play with some techniques,
05:29that should be the best.
05:30of that kind of our expertise.
05:32So,
05:33our expertise will take the dishes.
05:34It will take the dishes,
05:36it will also be that if it isใrocy
05:37like it being for two hours,
05:38you can reduce it with a lot of it.
05:43is now closed.
05:44Let's start cooking.
05:46You have to rest for 1 hour and 55 minutes.
05:50Get set, cook!
06:13I am proud of the Administrator,
06:15as a party,
06:16Radha.
06:19There are sausages even more ago too,
06:21there are่กจries left to make them
06:24and I am ready to now also try to help
06:31and now we have a photo.
06:36Thank you for joining us today.
06:42...and Baba Sahib Ambedkar has given us a service.
06:47Samanta, Shikshan...
06:49...where there were four walls...
06:52...and they gave their freedom to live in the open.
06:56Today, we are going to work with them.
06:59This is their fault.
07:01We are making a dish...
07:11...and it's an international dessert...
07:12...which they call Baked Delasca.
07:14Usually, there is an ice cream...
07:16...but we are making it with a different flavor...
07:18...with kulfi.
07:20Today's challenge is very important...
07:22...because today we are going to be safe...
07:24...and we want to be safe...
07:26...and we don't want to get the tension...
07:28...with Black Apron again.
07:31...and we're going to be safe...
07:33...and we're going to be safe...
07:34...and we're going to be safe.
07:35Hello.
07:36Hello.
07:37Hello.
07:38Do you have any push-up for the first January?
07:40Same to you, Chef.
07:41And tell us what are you making?
07:43We are giving almost a menu of Carada...
07:46...and we're going to provide you with a banana leaf...
07:48...and we're going to provide you today.
07:49The 18th variety is focused.
07:52There will be 18 varieties of dishes today.
07:54Today?
07:55In the Kalei's bowl.
07:56Yes.
07:57The idea is good...
07:58...but it's less time to make 18 dishes.
07:59Yes, Chef.
08:01The strength of Papa...
08:03...it's going to go ahead...
08:05...and my strength...
08:06...it's going to go ahead.
08:16Hi, Chef.
08:17Hi, Chef.
08:18What are you making?
08:19We're making...
08:20...Bharat's sweet water...
08:21...and our elements revolving around air.
08:24The water?
08:25Yes.
08:26We're making a desert...
08:27...of Malayo...
08:28...which is usually made overnight...
08:30...we're going to try to make a siphon...
08:32...but sugar, helium.
08:33...which will be inflate...
08:34...that will flow on our own...
08:36...and it will flow on our own dish.
08:37...and air will be done on our own.
08:39What about this dish?
08:41That's the dish?
08:42Yes.
08:43The dish will flow on our own dish.
08:44VIKRU MAJN...
08:45...it's dish that we celebrate today's 26th January...
08:48...is the gladโฆ
08:50It's a pleasure to have food as well as it is so beautiful and diverse country.
09:04What are you making?
09:05Chef, we are making Bangalore fish, which will be baked in the middle.
09:11In the middle, we will wrap it in the pot,
09:14and then we will bake it in the middle of the oven.
09:17In the middle of the oven, in the middle of the oven.
09:20Very good idea.
09:21In the middle of the oven, we are making an egg.
09:25It's made in the egg.
09:27We will mix it in black rice and white rice.
09:31If you want to make an egg, you will have a danger to cook the fish perfectly.
09:37This is usually salt baking and mud baking.
09:40That's right.
09:41The egg will keep the egg and the egg will keep the egg.
09:44Yes, sir.
09:45Tell your name of dish.
09:46Chef, I'm the color of childhood.
09:48Our dish's concept is Chutney and Pocode.
09:51We are making four Chutney in different places, different flavors.
09:55And we will make three types of Pocode.
09:57I'm going to make a big plating Rangoli with Chutney and Pocodes.
10:02I want to say one thing to heart to heart.
10:05I want to say one thing to heart to heart.
10:06I am also happy and not happy.
10:09Okay.
10:10On the other hand, Simran.
10:11Yes, sir.
10:12Thank you, sir.
10:13Thank you, sir.
10:14But on the other side, Simran.
10:15I think you are very quiet.
10:16Now, we are going to make a difference.
10:17I want you to fight equally.
10:18I want you to fight equally.
10:19Fantastic.
10:20Thank you, sir.
10:21But on the other side, Simran.
10:22I think you are very quiet.
10:25Now, we are going to make a difference.
10:27I want you to fight equally.
10:31You are going to drag one another.
10:34Yes, sir.
10:35You are going to inspire another another.
10:37Look, I have two steps ahead.
10:39You are going to make a difference.
10:40Yes, sir.
10:41You are going to make a difference in one day.
10:42You are going to make a difference in one day.
10:43Then, you are going to make a difference in one day.
10:44This is not so good.
10:46Our plan is simple.
10:51Starting in 30-40 minutes, I will make the base of Chutney.
10:56I will make the base of Chutney and Pocodes.
11:00Zuha, your food and Philadelphia!
11:01temple is also a charge of Chutney.
11:06What was your sรฉcuritรฉ?
11:07There.
11:08You are making a lot of food faster and lobster voila.
11:10Do you want to make food faster than the head?
11:11The head is making less more into a new food faster than the head of the head?
11:15Then, please do some more ensure that the head is helps clean roads with nice down the head.
11:17We need to clean the head from the head.
11:21Otherwise, it has a strong seafood smell.
11:24This was your tip of the day.
11:27Today, you will make a dish in North, South, East, West and Central.
11:31There should be no ingredient in each zone.
11:34Obviously, there will be one ingredient.
11:36I will tell you.
11:37If you want to eat it, it will be available.
11:40If you want to eat it, it will be available.
11:45You both have left your job.
11:50The main man's roast meat,
11:54you have accepted the challenge.
11:59You have put everything on the ground.
12:02That's why I want to be your best.
12:06I want to see you both in the top five.
12:08You are deserving.
12:10You are talented.
12:12The best thing is that you both are very sweet.
12:15Very sweet.
12:20Jodiyo,
12:21take care of it.
12:22It has been over 60 minutes.
12:24Only 60 minutes.
12:26Come on.
12:28No, no, no.
12:30It is always white.
12:32Don't make that taste.
12:33Mumma, just...
12:34You are dead.
12:35You are dead.
12:36You are dead.
12:37Do you want to put it on the ground?
12:38Yes, it is.
12:39The flavor is different.
12:40Put the mix jar on top.
12:42Put the mix jar on top.
12:43Put the mix jar on top.
12:44Put the mix jar on top.
12:45Please?
12:4610 times please.
12:47Put the mix jar on top.
12:49Please?
12:50Please, please, please.
12:51I kept putting the mix jar on top.
12:52But I am going to break down from board.
12:54And I have to take around 30-14 minutes.
12:57I want some thirds of it by mixing jar on top.
13:02I want some salt, put the mix jar on top.
13:05I need to add some to the mix of it.
13:06If you put the mix in the water, put the mix in the water,
13:09and put the mix in the water.
13:11Now, my gravy is prepared for you.
13:13Now, I'm afraid we'll put the fish on the ground,
13:18when we'll put the fish on the ground,
13:19when we'll put it on the ground,
13:20when we'll be ready.
13:21And Pulpal Kumari is running,
13:23he's not running,
13:24he's not taking his name,
13:25so how's it going?
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 to save the strawberry comporte.
13:36Because it has to be a lot of time
13:38and it has to be a lot of time.
13:43It's a lot of time,
13:45it's a lot of time.
13:47Namaskar.
13:48Namaskar.
13:49Ram Krishnakari.
13:50Ram Krishnahari.
13:51How are you?
13:52It's great.
13:53Archana Ji,
13:54the food is great,
13:55it's great,
13:56it's great.
13:57Your words are beautiful,
13:58it's great.
13:59So,
14:00you should also dance a Marathi dance,
14:02right?
14:03Yes, you should.
14:04Dipali, Dipali.
14:05Come here, Dipali.
14:09One, two, three,
14:11music.
14:12It's great.
14:14The food is the food.
14:17How about you?
14:18Sports?
14:20adrenal varies.
14:21How about you?
14:24Three, four, four.
14:25Ladder,
14:26bathing all up until your call
14:29condo rings,
14:32the food is like United faces,
14:34so you don't have the crรฉdit.
14:37We've got a soft Lane.
14:38They have Jamaica.
14:39And we're having Canada.
14:40I love you, I love you, I love you.
14:45It's very good, very good.
14:47It's very good.
14:48It's very good.
14:50All the best.
14:52I hope you can make a beautiful food today.
14:55It's very tasty.
14:57And if you don't have any tension,
14:59you can relax tomorrow.
15:01I'll tell you something else.
15:03Yes.
15:10What a beautiful kitchen is.
15:13I'm tired.
15:15Are you baking?
15:16No, no.
15:17Today, we're making a swig.
15:19We've made the flavor of Nalan Gour.
15:25And we're making a cream of Pista.
15:28We're making a cheesecake.
15:30Tell us what you're making today.
15:32At the end, we said that you're a master chef,
15:36you're making a cream of Pista.
15:38Yes, yes, yes.
15:39What will happen to you?
15:41Today, we've made a dry ice collection.
15:45We're making a dream of dry ice.
15:47We're making a dream of our country.
15:49We're making a dream of our country.
15:51You have to give an idea.
15:52With dry ice, add a little bit of dry ice.
15:55Add in the dry ice.
15:57Add cinnamon.
15:58Add cinnamon.
15:59Add cinnamon.
16:00Add cinnamon.
16:01Add cinnamon.
16:02Add cinnamon.
16:03Add cinnamon.
16:04Thank you, sir.
16:06Thank you, sir.
16:35Thank you, sir.
16:36Thank you, sir.
16:38Thank you, sir.
16:39Thank you, sir.
16:41Thank you, sir.
16:42Thank you, sir.
16:44Thank you, sir.
16:45Thank you, sir.
16:46Thank you, sir.
16:47Thank you, sir.
16:49Thank you, sir.
16:50Thank you, sir.
16:51Thank you, sir.
16:52Thank you, sir.
16:53Thank you, sir.
16:54Thank you, sir.
16:55so that the sweetness of its sweetness
16:59will complement with the nuttiness.
17:01So, I took it first and we thought
17:04that a very beautiful ingredient from south
17:07is vanilla bean.
17:08So, I took it with vanilla bean and caramelised it
17:12so that the nuttiness is also
17:16but vanilla will have a little richness.
17:18Oh my god, you're making another one.
17:27It's good for you.
17:29It's good for you.
17:30It's good for you.
17:31It's good for you.
17:32I want to talk to you both.
17:35It's good for you.
17:37It's good for you.
17:38But I'm not happy with the progress of both.
17:42Somehow, the immaturity of both
17:47is left out.
17:48I'm not saying that
17:50your energy with one another,
17:53you can reduce your energy.
17:54But you can do your gains.
17:56This is a very ruthless kitchen.
17:59There's a mistake here and you're left out.
18:08MasterChef, it's only half an hour left.
18:13It's a challenge.
18:16We've accepted it.
18:17But the smell of it, the smell of it, the smell of it,
18:20the smell of it, the smell of it now.
18:22So, our elements are almost done.
18:27Almost 90% of the elements are already packed.
18:30And we've already put it together.
18:32We've also put it together.
18:33We've also put it together.
18:34We've also put it together.
18:35The mixture of the cocoa butter and white chocolate
18:38is coming to room temperature.
18:39So, our bonbons are set.
18:41We're going to caramelize it in a caramelized oven
18:44in a caramelized oven.
18:45I'm giving it every five minutes.
18:47We're putting it together.
18:48We're putting it together in the pot.
18:51We're putting it together.
18:52With that, the mixture of the maliyo
18:54is also going to the fridge.
18:56We're doing it in a systematic way.
19:00Cheers.
19:03Cheers.
19:04Yes.
19:08Today, we're going to make rangoli with chutney.
19:11I'm going to start making mandala.
19:13We 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,
19:25then you will place pots very critically.
19:28Fine, yes, Chef.
19:29It's not like we've got rangoli with pumpkins.
19:31You're making the claus.
19:39What's your making?
19:45Chef, my life is Alaska.
19:46It will be in a shape of a volcano.
19:49I'm trying to make a creator
19:50up for me to make my route.
19:52Sometimes we've set chocolate
19:55so we set it out so that it will get out of the way outside.
19:58If you set the chocolate in the inside, it won't get out of the way.
20:01Okay, brother?
20:01Do it dry like this, dip it in the chocolate.
20:04If you get out of the cup from the bottom,
20:05then you will become a crater.
20:10Not at all.
20:13Look, simple solution.
20:15If it's not hard peak, it's a little bit soft peak.
20:19This is a soft peak.
20:21The green onion is green.
20:22Look at this.
20:25If I'm taking it, it should be at least a peak.
20:29Your onion is underbeaten.
20:31It will have to be a bit more beat.
20:33If you want to get out of it.
20:36Do it, do it.
20:38It can also do it.
20:39But my opinion is that you will fail the Italian marines.
20:45You should make another one.
20:47If you want to keep India on a plate, you will have only five minutes of plating and your wow experience.
21:03If you want to focus on the other things, you will have to be more focused on the rest of the other things.
21:06If you want to make another one flare, you will have to be more flared than you will have to be more flared than you.
21:12We thought that we will be more flared than you will have to be more flared.
21:14So that was a balloon flare and a siphon flare.
21:16And at the last time, a bonbon flare is also.
21:18So we thought...
21:19Okay, that's all.
21:20If it's too new, that's two flared.
21:22But we have to give our 100% that we have to make this thing.
21:25Because it's the first time attempt, we have to make this thing.
21:29When the plating time came and the dish kept in this crockery,
21:32everything is in control.
21:34Simple crockery, no distraction.
21:36Pure passion, straight on the plate.
21:38Now, the hope is that the judges also show it.
21:41What do you want?
21:42Fatafat, fatafat, fatafat.
21:44Now I'm so scared, because I took chicken with chicken.
21:49Okay, there was a vegetable, I kept it.
21:52We kept it all lined-wise.
21:54Until we kept it, the chefs started the countdown for 10 seconds.
21:59For the last ten seconds, wait for your last ten seconds.
22:04Ten.
22:05Hurry, hurry, hurry, hurry.
22:07That's right.
22:08It's wrong with us.
22:13Seven.
22:14Six.
22:16Five.
22:17Four.
22:18Three.
22:19Two.
22:20And one.
22:21One.
22:22That's it.
22:23Time is finished.
22:24Back is finished.
22:27Anju Manju Ji's plate.
22:30Another.
22:31That must be worth.
22:32Yes, Parvati Ji and Himanag Ji have not been able to plaiting.
22:37Now, there is no need to know that this time is not working because the main ingredient is the main ingredient.
22:41If we don't put it on the plate, then it's a mess.
22:44Then in MasterChef's kitchen, there is so big mess.
22:49If we have a mess with a mess with a mess with a mess with a mess with a mess with a mess with a mess with a mess with a mess with a mess with a mess with a mess with a mess.
23:02In a historical moment, a historic hillary would like to share a special special with you.
23:09Hello, home chefs. How are you all?
23:11The pressure of the immunity challenge is showing on the face of the face.
23:16Honestly, I also need to show you.
23:18I know how much immunity is so important and how much you have to find out for it.
23:25I just want to say so, I've seen a lot of episodes of MasterChef's MasterChef.
23:31And I'm very happy to see this season.
23:35I can say that you are changing the pace of the world of Poland.
23:40And when it's changing the pace of the world,
23:43after MasterChef's MasterChef,
23:45I also have a show of changing the pace of a mess with a mess with a mess with a mess with a mess with a mess with a mess with a mess.
23:52Wow!
23:54This game has changed the fortune of people in 50 years.
24:00And now, you will be happy to know that this wheel has come to run for 140 crore Hindus to run for this wheel.
24:10So, remember that we will meet on the TV of MasterChef's MasterChef.
24:16Thank you very much.
24:17At night, at 9am, all the best.
24:20Thank you very much, Akshay sir.
24:21Akshay sir, you are an OG host.
24:25Thank you so much for giving these memories of MasterChef,
24:27and giving them so much love and so much motivated.
24:30The entire India, MasterChef, the entire family,
24:34we are all very excited to see Wheel of Fortune.
24:37And we want to say you and your whole team,
24:41All the best!
24:43In that show, there will be a chance of their fights with the wheel of fortune,
24:46but you will have a chance of your plate of fortune here.
24:52Time for tasting.
24:53The first thing that is showing us our flair is Simran and Himanshi.
25:14I'll talk about flair.
25:15If there is a restaurant in any restaurant like a Elina restaurant,
25:18they started a table-side full art work for desserts in Chicago.
25:22Millions of chefs have copied.
25:24But there was never such a beautiful Indian mandala
25:27that people didn't come to that place.
25:31Thank you, Chef.
25:32This is pure work of art for me.
25:35What the matter is, Simran and Himanshi.
25:39I'll tell you,
25:40that it's less than less than less than 10,000 copies
25:44will be made in the next week.
25:46This is going to be viral.
25:48Absolutely.
25:49Thank you, Chef.
25:52Chef, our today's dish is called Bacchpan Rang.
25:56Because in India,
25:57every festival is made in a very colorful way.
26:00There are a lot of colors used.
26:02The whole house is filled.
26:03Like my master chef's set is filled.
26:06We make a ringoli for every festival.
26:09It's an auspicious place.
26:11That's why we have made a ringoli today.
26:14It's a beautiful place.
26:15In the north, there is a basin.
26:16In the west, there is an onion.
26:19In the east, there is a mustard oil.
26:21In the north, there is a mustard oil.
26:21In the center, there is a moon daal.
26:24And in the south, there is a tamarind.
26:26In the north, we made four sauces.
26:28We have four sauces.
26:30One is Kassundi and Raw Mango.
26:33Peelie.
26:34The second is Pumpkin, Peanut and Tamarind.
26:36One is Hunkard, Mint and Coriander.
26:40And one is Beetroot and...
26:42One more thing.
26:43Three.
26:44Three.
26:45Absolutely.
26:47We have made three pakodi.
26:49One is Besan.
26:50One is Sabudane.
26:51And one is Mungdal.
26:52Let's go.
26:53For the first time, I have completed the sentence in one breath.
26:57The speech completed.
27:00Chef, how do we do this?
27:02How do we do this?
27:03What do we do?
27:04Destroy it.
27:05No, it's like this.
27:06It's like this.
27:12This was the purpose.
27:17You have just figured out this plate.
27:19It's like the rest of your journey with MasterChef.
27:24Yes, Chef.
27:25It's like this.
27:26Nice.
27:27This dish is a beautiful dish of India's art and special.
27:30It will be a small version of it, Simran.
27:34Yes, sir.
27:35And whenever we do IT,
27:37once again,
27:39it will be a version of these big mandalas.
27:43It will be a promise.
27:44It will be a promise.
27:45I'm in love with this.
27:46I love it.
27:47I love it.
27:48Like India,
27:49India,
27:50the world has never seen it.
27:55I love it.
27:56I love it.
27:57Thank you, sir.
27:58I love it.
27:59I love it.
28:00I love it.
28:01I love it.
28:02I love it.
28:03I love it.
28:04I love it.
28:05I love it.
28:06I love it.
28:07I love it.
28:08I love it.
28:09I love it.
28:10I love it.
28:11I love it.
28:12I love it.
28:13I love it.
28:14I love it.
28:15I love it.
28:16I love it.
28:17You're an expert in making ice cream.
28:19You're only playing on ice cream and pasta.
28:21You're not going to be a master chef.
28:23I love it.
28:24I love it.
28:25I love it.
28:26So, Chef,
28:27today we will make Hyderabad's Veg Haleem.
28:31Normally,
28:32there is no bread served with Haleem,
28:34because it's already anaj.
28:53The texture is matched with Haleem.
28:56But in the flavors of Haleem,
28:58the most important thing is that
29:00there are some special sauce in Haleem.
29:02The sauce in the pantry.
29:05It's not good.
29:07It's good.
29:08It's good.
29:09It's better.
29:10Yes.
29:11But if there are no sauce in Haleem,
29:12how will Haleem make it?
29:14Today we have made the dish,
29:16his name is Dadi Nani.
29:23There is no sauce in that ring.
29:25It's good.
29:26Please.
29:27When I was here,
29:28I'm not going to make the dishes,
29:29you will not make the dishes.
29:30All the dishes over there.
29:31Well,
29:32to be clear,
29:33and thank you.
29:34I'm glad to make the dishes.
29:35How would I make the dish?
29:36Well,
29:37I'm not going in the dish.
29:38From a bland of the dishes,
29:39there will be a dish in the master chef.
29:40how are you going in the dishes?
29:42How could you do that?
29:43Are you ready to make the dishes?
29:45That's right.
29:46It's not a good one.
29:48Oh.
29:49Fr exercical!
29:50The sizzlers!
29:51It's a retro style. It's brilliant. It's good.
30:05But if I talk about flavors, you'll be gone.
30:10I think that our joint, it's the best performance.
30:16I'm coming to Yasmeen and Mahfuz. Come on.
30:21I'm coming to Yasmeen.
30:27I'm coming to Yasmeen.
30:39I'm coming to Yasmeen.
30:41There's a gift in here.
30:51The first thing we call the cooking world is perfection.
30:56We call it fall of the bone.
30:59It means that the mass is the mass and the mass.
31:02And the mass is the mass.
31:04We call it the mass.
31:07The mass is the mass.
31:09The mass is the mass.
31:12We call it the mass.
31:15You call it the mass.
31:18The mass is the fall of the bone.
31:20It means that the mass is the mass.
31:33If we talk about food,
31:35after the flare,
31:37we should get this dish again.
31:42Because we have taken it to that level
31:45that the mass is the mass.
31:47The meat is broken.
31:49It's broken.
31:50It's broken.
31:51It's broken.
31:52After that,
31:53it didn't come to that level.
31:54That's why the mass is the mass.
31:57But congratulations.
31:59If you enjoy the flare,
32:01you have understood the best.
32:04Okay? Thank you.
32:05the mass.
32:09And our next hunter comes to the church.
32:12will come.
32:13Yes, Arachana Ji,
32:14and Rupali Ji,
32:15take your hunter.
32:16Oh, Baba.
32:21Oh, Baba.
32:24Okay. Wow.
32:25my money with my money we suck with something with a catcher with the friends will tell me
32:38sucky bullsever lobster co-economy butter me actually set up a guy who keeps up color
32:43home to white say it's a white whose skin go fry Kia Taki orange dk and amare 30 me
32:50We add a little green oil so that we can see the color of our country and the color of our country.
32:56Orange, white and green.
32:57Thiranga?
32:58Thiranga.
32:59Exactly.
33:00We can mix those three colors in this dish.
33:02It's cute, but what will this appetizer happen in the main course?
33:07What is this soup?
33:09It's a loft soup.
33:10Loft soup.
33:20When we serve the soup in restaurants, we try to make some bread.
33:40The soup is very delicious.
33:42People say that the soup is very interesting.
33:45They can dip the bread in the sauce.
33:48If you go to a restaurant, you can expect this.
33:51Right?
33:52The flavor of my palate is one thing.
33:55I'll say oil.
33:59I thought this dish was very good.
34:00But Vikas said that I'm missing bread.
34:04I'm missing rice.
34:06And definitely, this dish is very oily.
34:10So wherever you are, your technique is good.
34:13The flavors are good.
34:15There are a few small mistakes.
34:17They're going to take a little bit of top six.
34:26Passer go to Karat.
34:27Keral and Dakshin Karnataka.
34:29They're going to come in front of us.
34:32They're going to have to come in front of us.
34:33They are going to take the food for that.
34:34They are going to get served.
34:35The first of these dishes are going to be cooked.
34:36The first of these dishes is going to be cooked.
34:37They're going to take the food for the breakfast.
34:38That's all.
34:39And I'm going to ask you guys here.
34:41From Dad and Dakshin, we can give the food a lot.
34:43I will tell you about the story.
34:59Yes.
35:00The one we see in our country.
35:03Every place.
35:04In the school, in the Republic Day,
35:06we are standing in the assembly.
35:08One behind each.
35:09When there is a parade,
35:11there is a parade.
35:13This is our parade.
35:16One parade.
35:18One parade.
35:19One parade.
35:20One parade.
35:22One parade.
35:24Very nice.
35:33We were scared today
35:35that our plating experience,
35:37the life plating,
35:39it would be very simple
35:40that the chefs would comment
35:42that anyone could do it.
35:51I think that the person who has a food,
35:54he is a very lucky person.
35:56I agree.
35:57Yes.
35:58The people who have so much love,
36:00so much love,
36:01so much love,
36:02and so much variety.
36:05So, first of all,
36:07thank God,
36:08thank God
36:09that we have so beautiful food,
36:12and so beautiful country,
36:14where we make so beautiful ingredients,
36:17we make food,
36:18and this food is our love.
36:20Annadatavsukhi bhava.
36:22Annadatavsukhi bhava.
36:23Annadatavsukhi bhava.
36:24What is that?
36:25Let's taste this.
36:26Let's taste it.
36:42That is,
36:43kosamri.
36:45Guava chutney.
36:46Guava bud.
36:47Radish ka palya.
36:50Yeh.
36:51Yes.
36:52Radish ka palya.
36:53Cabbage ka palya.
36:54Inji tahir.
36:55Inji tahir.
36:56Ginger or dahi ka chakka.
36:57Ginger or dahi ka chakka.
36:58Ginger or dahi ka chakka.
36:59Pickle.
37:00Or yeh,
37:01ambay bhajjay.
37:02That's a pickle.
37:03Mirchi ka bhajji.
37:04Or yeh,
37:05sweet potato ka ek,
37:06desert cum appetizer.
37:11Mujih mirchi chahiya.
37:13Yeh mirchi hai?
37:15Yeh mirchi hai.
37:17What did you say?
37:18Huh?
37:19Let's taste it.
37:20Cheer.
37:26Yeh chahiyeh mujih.
37:27Yeh zimda.
37:31I have to serve this in the restaurant.
37:33Jate hi.
37:34Hands down,
37:35this might be one of the most delicious meal I've had in MasterChef.
37:38Today, you are representing something much bigger than both of you.
37:47Yeh kateh mein ronktay kadeh ho rahe hai.
37:49Wah, sir.
37:50Yeh.
37:51Yeh.
37:52Aapne Desh ko
37:53eeh aisa aah aah zazi ke mohde pe leke yaai ho khani ki.
37:57Kee hamay bhi patah hai ki yeh bhi khana hamarah hai.
38:00Yeh bhi rahi roo ko chuta hai.
38:02Khana humay bant nahi sakta.
38:04Khana sirw humay jod sakta hai.
38:06Thank you to both of you.
38:10Thanks to everyone.
38:17When Chef Ranveer took a spoon,
38:20it was a moment,
38:22because I wanted to come for a long time.
38:27I was waiting for the tap.
38:36It's a great day.
38:46This is the real India on a plane.
38:51Very happy.
38:56Now, today's last tasting.
39:04Anju ji, Manju ji, Parvati ji, Himang,
39:07your food is not complete.
39:09That's why you will not have the tasting.
39:16And further,
39:18this is for you all.
39:20Sorry.
39:22Today's last tasting,
39:24Nagpur from Nagpur.
39:26Ghandev brothers,
39:27take your food from Nagpur.
39:33Nice.
39:34Oh, oh.
39:36We are taking the food from Nagpur.
39:38You are putting the food from Nagpur.
39:39You are putting the food from Nagpur.
39:40With that,
39:41that is a jadu.
39:42Oh, in the air.
39:43Oh, in the air!
39:51Is this a jadu?
39:52Yes, it is a jadu.
39:53Yes, it is a jadu.
39:54Yes, it is a jadu.
39:56It's a jadu.
39:57You can see it.
39:58Oh!
39:59Oh!
40:01What did she make?
40:03Oh! What's going on?
40:05What's going on?
40:06Put it, put it, put it!
40:09In the kitchen of Master's chef, this thing never happened before.
40:12And it was a very happy for us that we will attempt this thing today.
40:25So cute.
40:26I can eat it!
40:28Ah!
40:28Wow! I thought it was plastic.
40:39We were failing our balloons, going up, going up, going up,
40:42but we don't consider failure,
40:44because our aim was to create a nostalgia for us.
40:49We had to create memories of our childhood,
40:50that if we were to see a balloon,
40:52we could catch someone.
40:54So, the catching element came in our flair.
40:58Flair King, I don't want to talk about flair.
41:13I want to talk about effort.
41:16I have never witnessed anything like this in MasterChef.
41:23Ajinkya Vikram, tell us about this.
41:25Today, we have made a sweet sea sea.
41:28Yes.
41:28So, air is a very good tool in cuisine,
41:32where we eat food.
41:34So, there were three elements that we used.
41:36There was an air balloon that was made from sugar.
41:39One inspired by the Malayians.
41:41The Malayians.
41:42The Malayians are the ones who live in the culture.
41:45The Malayians are the ones who say it.
41:47So, it inspired a version.
41:50And we wanted to end the dish with a flair.
41:54Usually, in the culture in the culture,
41:56we serve the water in the culture.
41:58The water is the water.
42:00So, if you keep the water in two seconds,
42:03it will come into the water.
42:05So, I want to eat it later.
42:07Enjoy the first up dish.
42:09We have made a pear from the north.
42:11We have made a melon wood from the east.
42:14We have filled the fruit from the north.
42:16We have made a fruit from the west.
42:18We have made a vanilla bean from the south.
42:21We have made a caramelized bean from the north.
42:29Let's taste it.
42:30One is the first round of the north.
42:39The people in the north stillๅฏๆฏ the north.
42:43A food from the north.
42:45A food from the north.
42:46A food from the north.
42:49A food from the north.
42:51Theรบnior US.
42:53A food from the north will also come to the north.
42:55One time he will eat this chicken and see this is perfection.
43:05Thank you, sir.
43:09Perfection. Oh, that's a lot.
43:13It's like a little bit, it'll fall. It holds. Brilliant.
43:20Come on.
43:25This is my perfect dish.
43:31This is my perfect dish.
43:35That spoon drop is the next level,
43:37because before we get a spoon tap,
43:40so we have two achievements in our kitchen.
43:43We have two achievements in our kitchen.
43:47This is the next level of spoon drop,
43:49because before we get a spoon tap,
43:52we have two achievements in our kitchen.
43:55Back to back.
43:56My second spoon drop in this season.
43:59Thank you, sir.
44:02We were on the clouds, which was our dish today.
44:15Badal, we've been sitting on it.
44:17We've been sitting on it now.
44:18You both, Naakpur brothers, two brothers, two brothers.
44:21Both brothers.
44:22Both brothers.
44:23Both brothers.
44:24Both brothers.
44:25And I'm already seeing these two brothers in the top five mark.
44:27I've already seen them in the top five mark.
44:29Very beautiful.
44:43Now the result.
44:45The one who has written a new form of food
44:50has won a challenge and has saved himself,
44:53the one who is...
44:55Aajinkya Dikram, you!
45:00Aajinkya Dikram,
45:03you are safe from the elimination.
45:09The master chef's kitchen is the superstar Karizma Kapoor.
45:18The soul of the dish,
45:19the purpose of Kapoor's khandan,
45:20and the originality of classic Indian dishes.
45:23And the dish of a master chef's level.
45:25The dish.
45:35I was never thought
45:36that whatever our family's dishes
45:39can be so different renderings.
45:41Superb!
45:42If they are Chin-to-uncle, they will also love him too.
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