- 2 hours ago
MasterChef India Hindi Episode 16 Har Plate Mein India January 26 l Today's Full Episode
Category
📺
TVTranscript
00:00To be continued...
00:30...Bharat ke swat ko chakne...
00:31...joh hai to videshi...
00:32...per dil se hai poore Hindustani...
00:35...Bharat ke swat ko chakne...
00:39...Main Bharat ki beeti...
00:41...Ani Bumbai, Meri Jaan...
00:42Welcome to MasterChef India...
00:45...co-presented by Viba Mayo Ketchup and Sauces...
00:48...co-powered by IKEA...
00:49...Fortune Chakki Fresh Ata...
00:51...Partner Kohler...
00:52...Catch Salts and Spices...
00:53...Vijay Sales...
00:54...and Switz Frozen Snacks...
00:56...to MasterChef ki tarv se...
00:57...sabhi deshbaasiyo ko...
00:59...77-veh Garthantra ki Haradik Badha hai...
01:01...Shef Banju...
01:05...26 January 1950 ko...
01:06...Hamara Samvithan lagu huwa tha...
01:08...Dr. Baba sahab Bhim Raambeitkar Ji ne...
01:10...Hameh Hameh Hameh Hameh Hameh Hameh Hameh Hameh Hameh Hameh Hameh Hameh Hameh Hameh Bharat ka Samvithan diya...
01:16Bhaarath Bata Ki Jai!
01:24It's a fun thing that on the 26th January one of Bhaarath's TV is on a TV and one of Bhaarath's TV is on a TV.
01:31Absolutely.
01:34So the host is full of joy, right?
01:36Very big.
01:37Manju ji, Manju ji, tell me a challenge quickly.
01:39Look at this, this is North, East, West, South and Central India's most sweet place.
01:51The Great Indian Pantry.
01:57And in this, there are some ingredients that you probably know and that you have used.
02:05And there are some such ingredients that are very difficult, very difficult and difficult things that we take.
02:18How beautiful is our Great Indian Pantry.
02:21This, wherever and wherever, Bhaarath will be able to celebrate our diversity.
02:29Our food will be able to celebrate our food.
02:31So today's challenge, you have to use one ingredient in the Great Indian Pantry in Bhaarath's every single dish.
02:39You have to use one ingredient in Bhaarath's every single dish.
02:42You have to make a dish that is just in Bhaarath.
02:48So today's challenge is to use India in Bhaarath's every single dish.
02:54In the MasterChef's world class pantry, Bhaarath's special zone, you will get Bhaarath's wide range of super tasty ketchups,
03:03a variety of creamy mayonnaise, dressings, sauces, spreads, and instant noodles and Chinese sauces.
03:10Because the beauty of Bhaarath has been Bhaarath's every single dish.
03:13And in the Ikea zone, you will get all the beautiful plates and bowls.
03:18So here, you will get cast iron pans, premium non-stick cookware, stainless steel cookers, and cradhaies.
03:23You will get Fortune's rack of Fortune Chucky Freshata, Suji, Mayda, Fortune soybean oil, Fortune mustard oil, and many more.
03:33And to give your cooking stations a bold and luxurious look,
03:36you will get a multi-purpose, spacious and durable sink,
03:39and with touchless technology and multi-spray options, innovative faucets.
03:44In the catch salts and spices rack, you will get all the food.
03:49With a variety of cat sprinklers and pink rock salt.
03:55And you will power your kitchen's electronic appliances, Vijay Sales.
04:00In the zone of Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders, and many more.
04:07And you will get all the food in the kitchen's ready-to-cook frozen snack section.
04:12You will get quality samosa sheets, spring roll sheets, delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafah dough, and many more.
04:21In this India on the Plate Challenge, you will get all 120 minutes for 120 minutes.
04:31I will forget about two minutes.
04:32One thing I forgot about it.
04:36When you were on Friday, we told you that we always talk about thoughts, thoughts, thoughts and thoughts.
04:41But in the next week, your presentation will be going to be now.
04:46So in this challenge, you will use a flare with your presentation.
04:57That means that today in your presentation, you will use a flare with a plate with a plate.
05:01A story, an experience, a flare should be done.
05:05Let's start the challenge.
05:07Yes, Chef.
05:08Get set fire.
05:16Today, there is a chance that the rest of the others can flare, we can flare them.
05:27Because we have a bakery background, we have to play with some techniques.
05:32That's the only thing that we have our expertise.
05:33We have to take these dishes, they will talk about how to make it for 2 hours.
05:39That's it.
05:40The Great Indian Pantry is now closed.
05:44Let's start our cooking for 1 hour and 55 minutes.
05:49Get set cook!
05:52Good morning!
05:53Hello!
05:54Welcome to the first holiday, the rest of the South has come.
05:55So, we have to take all the rest of the景色, I brought the food at the place.
05:59Get ready to take all the rest.
06:00It's the best.
06:02I also brought the food at the fedora.
06:04I also brought the food at the funeral that is called the food at the ends of the rest of the country.
06:08The food at the end of the day is forло, the food at the end.
06:11I have taken a few items in which I have taken care of our Rajasthan.
06:16After that, I have taken a few flowers and took a few flowers in the south.
06:23I am trying to make everything in a plate on a plate.
06:31Today's first time, we have put a photo on Dr. Baba Sahib.
06:37So that Dr. Baba Sahib has taken a photo of Dr. Baba Sahib in the 19th of January,
06:44we have taken a photo of Dr. Baba Sahib.
06:46We have taken a photo of Samanta, Shikshan,
06:49where there are four towers in the four towers.
06:52They have given their freedom to live in the open.
06:56We are going to work from home today.
06:58This is their fault.
07:07We are making a dish that is an international dessert,
07:12which is called Baked Delaska.
07:14Usually, there is an ice cream.
07:16But we are making it with a different flavor,
07:18with kulfi.
07:19Today's challenge is very important.
07:22Today we will be safe,
07:24and we want to make sure that we will be safe.
07:26I don't want the tension against Black Apron.
07:29I don't want to make it.
07:36Hello.
07:37Hello.
07:38You have a push-up for the 21st January.
07:40Same to you, Chef.
07:41Tell us what you are making.
07:43You are making a whole Karada,
07:44almost a menu.
07:46We are making a banana leaf for you today.
07:49We are making a focus of 18 varieties.
07:51There will be 18 varieties and dishes today.
07:53Today?
07:54In the kale.
07:55Yes.
07:56The idea is good,
07:57but it is less time to make 18 varieties.
07:59Yes, Chef.
08:01The strength of Papa,
08:03he has to go ahead.
08:05And the strength of Papa,
08:06I have to go ahead.
08:16Hi, Chef.
08:17What are you making?
08:18We are making a water in the world of Thailand.
08:21The elements revolving around the air.
08:24Hava.
08:25Yes.
08:26The desert of Banaras,
08:28Malayo,
08:29which is usually made overnight.
08:30We will try it in a siphon.
08:32And with that,
08:33there will be another element that we are giving,
08:34which will signify the air.
08:36We will try it in a sugar balloon.
08:38Sugar helium,
08:39which will be flared.
08:40It will be flared.
08:41Yes, it will be flared.
08:42It will flow and air will be completed.
08:44Vikram Ajahn,
08:45that today's dish,
08:47which we celebrate the 26th January.
08:49It's a happy thing,
08:50that the food is so big,
08:52and so beautiful,
08:54and so beautiful,
08:55and so beautiful,
08:56and so diverse.
08:57What are you making?
09:00.
09:01.
09:02What are you making?
09:05We are making a fish in a dip.
09:07.
09:09Now, we will wrap it in wood.
09:13Then we add it for lappety.
09:15The Now we will bake it.
09:16In the oven.
09:18The Principleinees is always on aだ.
09:19ное on wild rice,
09:20Very good idea.
09:21And a 36-gadhi roti, we call it anggar roti.
09:24It's made in koilas.
09:26It's made in koilas.
09:27We will mix black rice and white rice.
09:30Black rice and white rice mix.
09:31If it's so big and thick, the danger will be greater
09:34if you want to cook the fish perfectly.
09:37And this is usually salt baking and mud baking.
09:40Okay?
09:41It will keep anggar good and it will keep the salt.
09:44Yes.
09:45Name your dish.
09:46I'm a chef of childhood.
09:48Our dish's concept is
09:50chutney and pakodas.
09:51So, we're making four chutney
09:53in different flavors.
09:55And we'll make three types of pakodas.
09:57I'll make a big plating.
10:01Chutney and pakodas.
10:03I want to say one thing to heart-to-heart.
10:06I'm also happy and not happy.
10:09Okay.
10:10On the other hand, Simran.
10:11What you did taste test,
10:13I think in the history of the MasterChef,
10:15we've never seen such competitive taste tests.
10:19Fantastic.
10:20Thank you, chef.
10:21But on the other side,
10:22Imaanshi,
10:23I think,
10:24you're very quiet.
10:25Now,
10:26you're going to make a difference.
10:29I want you equally to fight.
10:31You're going to drag one person to the other side.
10:34Yes, chef.
10:35You're going to inspire one person to the other side.
10:37I've seen two steps.
10:38You're going to make a difference.
10:39Yes.
10:40You know,
10:41the dishes are good for one day,
10:42but they're flat.
10:44There's no such variation.
10:49Our plan is simple.
10:51I'll start with 30-40 minutes,
10:54I'll make the base of chutney.
10:56I'm going to make the base of chutney
10:58and this one.
10:59I'm going to make the base of chutney
11:00and this one.
11:01I'm going to make the base of chutney.
11:08Archana, Rupali.
11:09Yes.
11:10It's very good.
11:11It's a stock.
11:12It's a stock.
11:13It's a stock.
11:14It's a head of lobster?
11:15Yes.
11:16Okay.
11:17We make the head of lobster's head,
11:18it's a head to clean it up.
11:20Otherwise,
11:21it's a strong seafood smell.
11:23This is your tip of the day.
11:26Today,
11:27we make the dish in North,
11:29South,
11:30East,
11:31West,
11:32Central.
11:33No one ingredient in each area.
11:34Obviously,
11:35there will be one ingredient.
11:36I'll tell you.
11:37the taste of your milk is spreading.
11:40Your love to eat and know your children.
11:45These things are capable of.
11:47You've removed your own job.
11:50Your main roti parti's people,
11:54very uncomfortable.
11:56And you've accepted the challenge.
11:59You have put everything in you.
12:01That's why
12:02I want to be able to buy your best
12:05And I want to see you both in the top five.
12:08You are deserving. You are talented.
12:11And the best thing is that you both are very sweet.
12:19Jodiyo, focus on that.
12:21It's been over 60 minutes.
12:23Only in the rest of the 60 minutes.
12:25Come on.
12:28No, no, no.
12:30Our will is always white.
12:32Don't make that face.
12:33Mom, it's just...
12:35What's up, buddy?
12:36You killed me.
12:37What do you call it?
12:38Yes, it's a little bit.
12:39The flavor has changed.
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?
12:46Please, please, please.
12:47Put the mix jar on top.
12:48Please?
12:49Please, please, please.
12:51Half the time is over, but half the time is still.
12:54And I'm going to take about 30 to 40 minutes.
12:57Because I have to mix it well.
13:00I have to mix it well.
13:01Put my water on top.
13:03I have to mix it well in a little,
13:05and then mix it well.
13:06But I've put some salt on the top.
13:09But it's also made for my food.
13:11My gravy is ready.
13:13I'm even scared to put it on the fish.
13:15When will we put the fish?
13:17When will we put it on the fish?
13:19When will we put it on top?
13:21When will it be done?
13:22He's running away, he's not taking his name, so 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,
13:33and I started to start the strawberry compote.
13:36Because it's a lot of peace,
13:38and it's time for the time.
13:47Namaskar.
13:49Ram Krishnarkari.
13:50Ram Krishnarkari.
13:51How are you?
13:52Great.
13:53Ram Krishnarkari.
13:54The food is a great place.
13:55It's a great place.
13:56Your words are beautiful, it's a great place.
13:59So you should have a dance of Marathi, right?
14:02Yes, it should be.
14:04Dipali, Dipali.
14:05Dipali, here.
14:08One, two, three, music.
14:11One, two, three, four, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five, five
14:49All the best.
14:53I hope you can make a beautiful food today.
14:55It's very tasty.
14:57And if you don't have any tension today,
14:59we can relax tomorrow.
15:01I'll teach you the second one.
15:03Yes.
15:09What a beautiful kitchen.
15:11You're not working here.
15:13I'm getting angry.
15:15Are you making baking?
15:17No, we're making Odisha's sweet.
15:19Chena Khodo.
15:21Today, we've made our Nalan Gour.
15:23We've made the flavor.
15:25And we're making Pista's cream.
15:27We're making cheese cake.
15:29Tell us what you're making today.
15:31We're making a dish.
15:33We're making a master chef style player.
15:35We're making a dish.
15:37Yes, yes.
15:39What will happen?
15:41Today, we've made a dry ice collection.
15:43We've made a prayer.
15:45We're making a prayer.
15:47We're making a prayer.
15:49We're making a prayer.
15:51We're making an idea.
15:53We're making a dry ice.
15:55Add a dry ice.
15:57Add cinnamon.
15:59Add a dry ice.
16:01Add a dry ice.
16:03Thank you, sir.
16:05Thank you, sir.
16:07We've been so busy.
16:09We've been so busy.
16:11Our main flair is ready.
16:13We haven't done it.
16:15We've done it.
16:17I said,
16:19let's do it.
16:21We've got a bit of a bit.
16:23We've got a bit of a bit.
16:25So, it's good.
16:27It's good.
16:29It's good.
16:31It's good.
16:33It's good.
16:35It's good.
16:37I'm glad you're doing it.
16:39I hope it's good.
16:41It's good.
16:43I hope it's good.
16:45I've got a pan.
16:47I've got a caramelized pan.
16:49When it's caramelized,
16:51it has a nice nutty flavor.
16:53It's good to have a nice flavor.
16:55So, the sweetness of the malayi,
16:57it will complement the nuttiness.
16:59I've got a nutty.
17:01So, I've got a nice flavor.
17:03I thought,
17:04it's a very beautiful ingredient.
17:06Vanilla bean.
17:07I've got a little milk with vanilla bean.
17:10And then, I'll caramelize it in the oven.
17:13So, the nuttiness will also have a little richness of vanilla.
17:23Hey, buddy.
17:25What are you making?
17:27It's good.
17:28It's good.
17:29It's good.
17:30It's good.
17:31It's good.
17:32I've got a serious question.
17:34It's good.
17:35It's good.
17:36It's good.
17:37It's good.
17:38But, I'm not happy with the progress of both.
17:43Somehow,
17:44the immaturity of both is now out.
17:49I'm not saying that
17:50your energy is your other one.
17:52You can reduce it.
17:54But, you can do it.
17:56This is a very ruthless kitchen.
17:59Here is one mistake and you're outside.
18:08Faster, Chef.
18:09It's only half a second.
18:14The challenge is that we have accepted it.
18:17But, it's a drop and this pain,
18:21it's just in it.
18:24So, our elements have almost been opened.
18:27Almost 90% of the elements are already packed and we have already put it in a different way.
18:35Our cocoa butter and white chocolate mixture is coming to room temperature until our bonbons are set.
18:41We are going to caramelize it in our caramelized oven, which I am giving every 5 minutes.
18:48Our pot is also packed.
18:51With that, the mixture is also in the fridge.
18:56It was working in a systematic way.
19:02Chill.
19:03Yes.
19:08Today we are going to make rangoli from chutney.
19:11I have started 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, you will place the pots very critically.
19:27Yes, sir.
19:28Not that rangoli will dry from rangoli.
19:30You need to make a space in a ship.
19:35It's a volcano.
19:36It's moving for me.
19:41It's a ship.
19:42What is making?
19:43My ship is in Alaska.
19:45It is a ship of a volcano.
19:47I am trying to make a creator of it as well.
19:49I do want to make a strange boat.
19:51It's a ship of a volcano.
19:52When you set chocolate forever,
19:54you can set it outside so it will break away.
19:56We set it so that it will disappear.
19:58In the inside, the chocolate will not disappear.
20:01Do it like this?
20:02Do it like this and dip it in the chocolate.
20:04The cup will disappear and it will become a crater.
20:10Not at all.
20:12Look, simple solution.
20:14If it's not hard peak, it's a little bit soft peak.
20:19This is a soft peak.
20:21The green onion is green.
20:23If I'm taking it, the peak should be at least.
20:28The green onion is underbeaten.
20:31It will be a bit more beat.
20:33If you want to spread it.
20:35Do you want to spread it?
20:37Do you want to spread it?
20:39I can spread it.
20:40But my opinion is that this Italian marina will fail.
20:44You should make it another one.
20:53To keep India on a plate, you have only 5 minutes.
20:59Plating and your wow experience.
21:03The rest of all things have gone.
21:05It's almost gone.
21:08You have told us that we have had to flare one.
21:10But our flares were more.
21:11In this dish, we thought that we will flare more.
21:14Like a balloon flare.
21:15A siphon flare.
21:16And lastly, a bonbon flare.
21:18So we thought that, okay.
21:20But not this one, there is a two flares.
21:22But we have to give 100% this thing to make it.
21:25Because it's the first time attempt.
21:27So we have to show this thing.
21:29When the plating time came and the dish kept in the crockery,
21:33everything is in control.
21:34Simple crockery, no distraction.
21:36Pure passion on the plate.
21:38Now, the hope is that the judges can see it.
21:41What do you want to do?
21:42Put it in a minute.
21:44I'm so scared to me.
21:46I took chicken with chicken.
21:50I put it in a vegetable.
21:52We put it in line-wise.
21:54When I started to keep it, the chefs started the countdown for 10 seconds.
21:59Keep your last 10 seconds for the plate.
22:0510.
22:05Hurry, hurry, hurry.
22:07Hurry, hurry.
22:08That's right.
22:08That's the wrong thing with us.
22:13Seven.
22:15Six.
22:16Five.
22:17Four.
22:19Three.
22:20Two.
22:21And one.
22:23That's it.
22:24Time is finished.
22:25Back is finished.
22:28Anju Manju Ji's plate is not even on the plate.
22:32Parvati Ji and Himam Ji have not been able to do the plating.
22:37Now, the fear is coming, I don't know,
22:39because the main ingredient is the main ingredient.
22:41If you don't put it on the plate, then it's bad.
22:44Master Chef's kitchen is here,
22:45but if it's so big, if it's so big,
22:49then the fear is going to go further.
22:52And we've seen our dreams,
22:53then we'll go back to the plate.
22:58You're all playing a popular game like this,
23:00and you're playing a great way.
23:04In a historic moment,
23:05you want to share a historic game with a historic game with you.
23:09Hello, Home Chefs.
23:10How are you all?
23:11The pressure of the immunity challenge is on the face of the face.
23:16And honestly, you need to see it.
23:18I know that immunity is so important.
23:22And for that, you have to be able to make it.
23:25I just want to say so much.
23:27I've seen a lot of episodes of Master Chefs.
23:31And I've seen a lot of episodes of this season,
23:33and I've seen a lot of episodes of this season.
23:35I'm very interested in it.
23:37I can say,
23:39that you are changing the cost of the world.
23:40And when it comes to change the cost of the world,
23:43after Master Chefs,
23:45I'm also taking a show of the cost of the world,
23:46which is called the Wheel of Fortune.
23:49which is called the Wheel of Fortune.
23:52Wow!
23:54This game has changed the fortune of people in 50 to 70 countries.
24:00And now, you will be happy to know that
24:04for 140 crore hindustanians,
24:06this wheel has come to our country.
24:11So remember that we will see
24:14the MasterChef of Sony TV.
24:16Thank you so much.
24:18At night, at 9am, all the best.
24:20That's right, Akshay sir.
24:23Akshay ji, you're OG host.
24:25Thank you so much for giving these friends
24:27so much love and so motivated.
24:30The whole entire India, the whole family,
24:33we're all very excited to see the Wheel of Fortune.
24:37And we want to tell you and your whole team
24:41All the best!
24:43In that show, the Wheel of Fortune will be
24:46but here, you will give your plate of fortune.
24:51Time for tasting.
24:52Time for tasting.
24:53That's the first thing,
24:55which is showing our flair
24:57and our flair
24:59is Simran and Himanshi.
25:01There is a wonderful restaurant in the other store,
25:04Darren Farrah.
25:09I will talk about a festival
25:11in any restaurant in any restaurant.
25:14It was like a L&A restaurant,
25:15where she started a table side full art work
25:16for desserts in Chicago.
25:17Millions of chefs have copied it.
25:19full art work for desserts in Chicago.
25:22Millions of chefs have copied it.
25:24But there was never such a beautiful Indian mandala
25:26look at it.
25:31Thank you, chef.
25:32This is pure work of art for me.
25:35What a joke, Simran and Imam.
25:39I will tell you that,
25:40less than less,
25:42less than less than 10,000 copies
25:44will be made in the next week.
25:46This is going to be viral.
25:48Absolutely.
25:53Chef, our name is today's dish,
25:54Bajpan Ke Rang.
25:55Because in India,
25:56every festival is made very colorful.
25:59There are many colors used.
26:01The whole house is filled.
26:03Like my master chef's set is filled.
26:05And we make every festival
26:08Rangoli,
26:09for it's auspicious.
26:11That's why we made Rangoli today.
26:13the whole house is made in the north.
26:16The north is the base.
26:18The west is the onion.
26:19The east is the mustard oil.
26:21The central is the moon dal.
26:24And the south is the tamarind.
26:26We have made four sauces.
26:29One is Kassundi and Raw Mango.
26:32Peelie.
26:33The second is Pumpkin, Peanut and Tamarind.
26:35One is Hunkard, Mint and Poriander.
26:39And one is Beetroot and...
26:41One more thing.
26:42Three of these.
26:43Three of these.
26:44Absolutely.
26:46We have made three pakodi.
26:48One is Besan.
26:49One is Saabudane.
26:50And one is Moongdale.
26:51Let's go.
26:52For the first time, I have made a sentence complete in one breath.
26:56My speech is complete.
27:00Chef, do you want to do this?
27:02How do you do this?
27:03Don't destroy it.
27:04No, it's like this.
27:07There's a jam.
27:12This was the purpose.
27:14Yes, sir.
27:15Yes, sir.
27:16Yes, sir.
27:17Yes, sir.
27:18Nice.
27:19Nice.
27:20This dish is a good dish in India's art.
27:22There will be a small version of it, Simran.
27:23Yes, sir.
27:24Yes, sir.
27:25Yes, sir.
27:26Yes, sir.
27:27Nice.
27:46Thank you sir.
27:54This is the culture of Madhara.
27:56Thank you, sir.
27:58Anshbeet and Pramdeep.
28:01Chef, what we have made today,
28:03this is a baked-dillaska.
28:15You are expert in making ice cream.
28:17You will only play on ice cream and pasta.
28:20You will not be able to be a master chef.
28:25Chef, today we will make Hyderabad's Veg Halim.
28:30Normally, there is no bread served with Halim,
28:33because it is already anaj.
28:50The texture is matched with Halim.
28:55But in the flavors of Halim,
28:57the most important thing is that
28:59there is some special sauce in Halim.
29:02There is no sauce in the pantry.
29:05It is not good.
29:07It is good.
29:08It is better.
29:09Yes.
29:10But there is no sauce in Halim,
29:11so how will Halim make it?
29:14Today we have made a dish,
29:15his name is Dadi Nani.
29:17and I will keep the dish.
29:18It is good.
29:19It is good.
29:20It is good.
29:21It is good.
29:22It is good.
29:36Good dish.
29:39I have come to Master Chef's level.
29:41He will not make that dish again?
29:42Is that correct?
29:43Let's say it's clean.
29:49Gundel Khandi Sizzlers.
29:58The way you served this platter,
30:01this is a retro style.
30:03It's brilliant. It's good.
30:05But if I talk about flavors,
30:07you're going to lose.
30:08I think that our team is the best performance.
30:16We are taking the Jhaki, Yasmeen and Mahfuz.
30:19Come on.
30:39Yeah, I'm going to record parts of the leg of tender.
30:57Chef, my dish's name is Marty Senniklaaswad.
31:00Jhali Bhattu, mubarak ho.
31:06You've made your sauce together,
31:07together, together.
31:08First class is cooked.
31:10Thank you, sir.
31:15We call it perfection in the cooking world.
31:17We call it fall of the bone.
31:19It means, when you get out of your mouth,
31:21you get out of your mouth.
31:22If we talk about food,
31:34then after the flare,
31:37we should get out of this dish again.
31:42That level.
31:42Because you've taken it to that level,
31:45that everyone here has been stopped.
31:47The meat is broken,
31:48broken, broken, broken.
31:49Everyone is watching it.
31:51After that, this dish doesn't come to that level.
31:55That's why the maiyusi is that.
31:57But congratulations.
31:59If you enjoy the flair,
32:01you've understood the best.
32:03Thank you, sir.
32:04Okay? Thank you.
32:05And our next dish will come to the maharashtra.
32:13Come here, Archana Ji, Rupali Ji.
32:15Take your dish and take your dish.
32:20Oh, Baba.
32:24Okay.
32:24Wow.
32:31Malwani Bix.
32:32Malwani?
32:33Bisak.
32:34Whisk.
32:34Whisk.
32:35I mean, it's good.
32:36Whisk is French.
32:37We say whisk.
32:39Whisk is good.
32:39We put lobster in a lot of butter.
32:42Because the color is white.
32:44It's white.
32:45It's white.
32:45It's white.
32:46It's white.
32:47So it's orange.
32:49And we add a little green oil.
32:52So we can see our country's color.
32:55And we can see our country's skin.
32:56Orange, white and green.
32:58It's a color.
32:58It's a color.
32:59Absolutely.
32:59It's a color in this dish.
33:02It's cute.
33:03But for me, what's the appetizer in the main course?
33:08It's like a soup.
33:09It's a loft soup.
33:10Loft soup.
33:11Loft soup.
33:12Loft soup.
33:13Loft soup.
33:30Loft soup.
33:30Loft soup.
33:33When we serve soup in restaurants, we try to make some bread that makes the soup wholesome.
33:43People say that they can dip the soup in the sauce with the soup, right?
33:48If you go to a restaurant, you also expect that.
33:52There are flavors in my palate.
33:54There are only one thing.
33:56I would like to say, boiled.
33:58I thought this dish was very good.
34:01But Vikas said that I'm missing bread, I'm missing rice.
34:06And definitely, this dish is very oily.
34:10So wherever your technique is good.
34:13The flavors are good.
34:15There are two small mistakes.
34:17They take it to the top a little bit.
34:21Passer go to Karat.
34:27Kerala and Dakshin Karnataka have brought us a beautiful place in front of Kerala and Dakshin.
34:33Ka.
34:35Harada and Dakshin Karnataka have brought up by 52 situations.
34:38We are often told our weddingということで about our contenido featuring肉...
34:43And do some training, water slides.
34:45And we enjoyed our thunderstorms.
34:48No competition is good.
34:49Yes, we did not come to massacre soup with rice.
34:51Like a커, it does not turn theроп.
34:53Yes, it is great.
34:54In other words,
34:56I can tell our clothing to our style about this relationship.
34:58I'll tell you first.
34:59Yes.
35:00The acta that we see in our country.
35:03Every place.
35:04In school, in Republic Day,
35:06we stand in the acta,
35:08one behind one.
35:09When there is a parade,
35:11we see acta there.
35:13Like this is our Karada's acta-li.
35:17Acta-li.
35:18Acta-li.
35:19Yes.
35:20All acta-li will be together.
35:24Very nice.
35:28We were scared today
35:35that our plating experience,
35:37the life plating,
35:39it's not very simple
35:41that chefs comment that
35:43this can be done.
35:51I think that the person who has
35:53a body of food,
35:55is a very lucky person.
35:57Very cheap.
35:58The people who have so much love,
36:01so much love,
36:03and so much variety,
36:05and so much variety.
36:06First of all,
36:08thank God for the love,
36:10that we have so beautiful food,
36:12and so beautiful country,
36:15that we make so beautiful ingredients,
36:18and this food is our gift.
36:21Anadatav Sukhi Bhava.
36:22Anadatav Sukhi Bhava.
36:23Anadatav Sukhi Bhava.
36:24Sukhi Bhava.
36:25Yeah Bhavata.
36:26We will taste it now.
36:43That is Kosambri.
36:44This is Guava Chutney.
36:46Guava Chutney.
36:47Guava Bud.
36:48Radish Palya.
36:50Radish Palya.
36:51This.
36:52Yes.
36:53Radish Palya.
36:54Cabbage Palya.
36:55Injitair.
36:56Injitair.
36:57Ginger and dahi Chutney.
36:58Ginger and dahi Chutney.
36:59Pickle.
37:00And this is Ambe Bhajjai.
37:01That's a pickle.
37:02That's a pickle.
37:03Mirchi Bhajji.
37:04And this is a sweet potato
37:06dessert-cum appetizer.
37:12I like Mirchi.
37:13This is Mirchi.
37:16This is Mirchi.
37:17It's a Mirchi.
37:18No.
37:19Mirchi.
37:20Cheers.
37:26I like this.
37:27I like this.
37:28I like this.
37:31I want to serve this in the restaurant.
37:33I like this.
37:34I like this.
37:35Hands down.
37:36This might be one of the most delicious meal
37:38I've had in MasterChef.
37:44Today, you are representing something
37:46much bigger than both of you.
37:48They are standing standing.
37:50Awesome.
37:51What was it?
37:52We brought our country
37:54in a mode of freedom,
37:57that we also know
37:58that this is our food.
38:00This is our soul.
38:02It's our soul.
38:03We can't eat food.
38:04We can't eat food.
38:05We can't eat food.
38:06We can't eat food.
38:07Thank you to both of you.
38:10Thanks to everyone.
38:11Thanks to everyone.
38:18When Chef Ranveer
38:20took a spoon,
38:21it was a moment
38:22because I wanted to come
38:26every day,
38:27since MasterChef came
38:28until he was waiting
38:29for the tap.
38:31I was doing a great job.
38:46Good job.
38:50This is the real India on a plane.
38:55Very good. Very happy.
39:01Now, the last tasting.
39:04Anju, Manju, Parvati Ji, Himang, your food is not complete.
39:09That's why your tasting will not be done.
39:16Okay.
39:17And further, this is for you all.
39:21Sorry.
39:23The last tasting today,
39:25take your food from Nagpur.
39:31Nice.
39:33Oh, oh.
39:36We're going to get a dog.
39:37You're putting a dog on it.
39:38You're putting a dog on it.
39:42It's a witch. Oh, in the air.
39:52This is a witch.
39:53It's a witch.
39:54It's a witch.
39:56I'm happy.
39:57You guys are like this?
39:58Oh!
39:59What are you doing?
40:00Oh!
40:01What's the matter?
40:02Oh!
40:03Oh!
40:04Balloon! Balloon!
40:05Balloon!
40:06Who's gone?
40:07Put it, put it, put it, put it.
40:09In the kitchen of Master's chef,
40:10this was never attempted.
40:12And it was very happy to be here
40:15that we would attempt this.
40:17So cute.
40:27Hey, hey, hey.
40:28Can I get this?
40:29Wow!
40:30I thought it was plastic.
40:31intelligent.
40:32What does he do?
40:33About, how do we do it?
40:34How do we do it?
40:35Well, that's something that we do.
40:36About, how do we pull our balloons?
40:37How do we do what we do?
40:39All right.
40:40We do it.
40:41How do we do it?
40:42How do we do it?
40:43My passion is to create a nostalgia for these kinds of opportunities.
40:45How do we do it?
40:46That's right.
40:47to create nostalgia, to create nostalgia,
40:50to create memories of a balloon
40:52and to catch someone.
40:54So that's the catching element of Flair.
41:12Flair King, I don't want to talk about Flair.
41:14I want to talk about effort.
41:16I have never witnessed anything like this in MasterChef.
41:23Ajinkya Vikram, tell me about this.
41:25Today we have made a sweet sweet water.
41:28Yes.
41:29Air is a very good tool in cuisine.
41:32We also eat food.
41:34There were three elements used.
41:36One air balloon was made from sugar.
41:39One is inspired by Banaras.
41:42The Chinese culture is inspired by the Chinese culture.
41:46He was inspired by a version.
41:48Yes, its inspired egg.
41:49And we wanted to end the dish with a flair.
41:53With a flair, usually in the chat,
41:56we serve blood in the same way.
41:58The blood is added to Kesar's blood.
42:01If you keep it in 2 seconds, the blood will come in.
42:05I want you to eat it later.
42:07Enjoy the first up dish.
42:09We have brought a pear from North.
42:11East, we have brought a Nolan Wood.
42:14We have filled it with sand.
42:17West, we have brought a Anar.
42:19South, we have brought a Vanilla Bean.
42:21We have brought it in Malay.
42:23And in the bottom, we have made a caramelized crumble.
42:28It has added a flavor.
42:29Let's taste it.
42:51Let's taste it.
42:54Let's taste it.
42:55Let's taste it.
42:57Let's taste it.
42:58Let's taste it.
42:59This is perfection.
43:01Thank you, sir.
43:03Perfection.
43:04Oh, that's awesome.
43:05Thank you, sir.
43:06Perfection.
43:07Oh!
43:08Oh!
43:09Oh!
43:10Oh!
43:11Oh!
43:12Oh!
43:13Oh!
43:14Oh!
43:15Oh!
43:16Oh!
43:17Oh!
43:18Oh!
43:19Oh!
43:20Oh!
43:21Oh!
43:22Oh!
43:23Oh!
43:24Oh!
43:25Oh!
43:26Oh!
43:26Oh!
43:30Yes...
43:31What?
43:32Wow!
43:34Oh!
43:35Positive.
43:37It's perfect dish.
43:41Nope.
43:42I hate it before the exponent.
43:45That spoon drop is the next level because we have a spoon tap for Ranvishef, so we have two achievements in our kitchen.
43:55Back to back.
43:56My second spoon drop in this season.
43:59Thank you. Thank you, sir.
44:02It's very low that, in one day, it gets out of two times.
44:08We were on the clouds, which was our dish today. Badal, we have been sitting on it.
44:18You both, Naakpur brothers, two brothers, both of them.
44:26I'm already watching these brothers in the top five.
44:30Brilliant.
44:35Thank you, sir.
44:44Now, the result is the result.
44:46The one who has written a new concept by winning the food,
44:50has won the challenge and has saved itself,
44:53that's the one who has saved you.
44:55The one who is your victory.
45:02So, Ajinkya Vikram, you are safe from the elimination.
45:06The master chef's kitchen.
45:07The master chef's kitchen.
45:08The superstar, Karizma Kapoor.
45:09The soul of the dish.
45:10The purpose of the dish.
45:11The purpose of the dish.
45:12The purpose of the dish.
45:13The purpose of the dish.
45:14The purpose of the dish.
45:15The purpose of the dish.
45:16The purpose of the dish.
45:17The purpose of the dish.
45:18The purpose of the dish.
45:19The purpose of the dish.
45:20The purpose of the dish.
45:21The purpose of the dish.
45:22The purpose of the dish.
45:23originality and make a master of level dish.
45:36I never thought that what our family's dishes
45:39can be such a different rendition. Superb!
45:44If they are chin-to-uncle,
45:46they also like them.
45:53I love you!
Comments