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TVTranscript
00:00A PYM JBZ
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!
01:23Jaya!
01:26Maze ki baat hi hai, ka 26 janvari ko, ek bharat ki janki tv pe hai.
01:30Or ek bharat ki janki tv. Bilkul.
01:32Yaa barat ki.
01:35Toh Goost to pura Bharapur ho gaya na.
01:37Nanju ji manju ji kare hjeri ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha.
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.
05:13Anish,
05:14a moment that the rest of the people
05:15do not flair then you can do that.
05:28Because we have a bakery background,
05:29so we have great skill with some techniques.
05:31That's the thing,
05:32where my expertise is.
05:33To take this dish,
05:34they may be chasing them for 2 hours,
05:37that's it!
05:38You made it, you made it, how can I make it?
05:40That's it. The Great Indian Pantry is now closed.
05:44Let's start our cooking.
05:46You have to rest for 1 hour and 55 minutes.
05:49Get set, cook!
05:52The Great Indian Pantry is now closed.
06:06It's the 26th of January.
06:08I have to show the whole place in Bharat.
06:10I have taken a little item from every pantry.
06:13I have taken the Kersangri of Rajasthan.
06:16I have taken a little bit of mossam.
06:18I have taken a little bit of masala in South.
06:20I have taken a little flowers.
06:23I have taken everything from East West.
06:25I have tried to give it in a little bit.
06:31Today's first thing happened.
06:33We have taken a photo of Dr. Baba Sahib.
06:38So, Dr. Baba Sahib has taken a photo of Dr. Baba Sahib.
06:46Like Samantha, Shikshan,
06:49and has taken four houses and made it open to them...
06:52and gave them a sense of security and freedom...
06:55We will now work with our family.
06:58They are changes.
07:00So we're making a dish, it's an international dessert, which is called Baked Delasca.
07:14Usually there's ice cream, but we're making it with a different flavor of kulfi.
07:19Today's challenge is very important for us today, because today it will be safe.
07:24And we want to make sure that we will be safe,
07:26and we want to make sure that there's a tension between black aprons,
07:30I don't want to make sure that we're making it again.
07:37Hello!
07:38Do you have any push-up in January?
07:40Same to you, Chef.
07:42Tell us, what are you making?
07:43We're giving you a menu of Karada.
07:47We're giving you a banana leaf today.
07:50We're focused on 18 variety.
07:52There will be 18 varieties of dishes today.
07:54Today?
07:55Yes.
07:56The idea is good, but it's time to make 18 dishes.
07:59Yes, Chef.
08:00The strength of Papa, he has to go ahead.
08:05And the strength of Papa, I have to go ahead.
08:16Hi, Chef.
08:17What are you making?
08:18What are you making?
08:19We're making the sweet water.
08:21We're making the sweet water.
08:22We're making the elements revolving around air.
08:24The water?
08:25Yes.
08:26We're making the desert of Malayo.
08:28Malayo.
08:29Which is usually made overnight.
08:30We'll try to make it in a siphon.
08:32And with that, we're giving another element,
08:34which will signify the air.
08:36We'll try to make a sugar balloon.
08:38Sugar helium.
08:39Which will be flared for you.
08:40It will flared for you.
08:41It will flared for you.
08:42It will flared for you.
08:43It will flared for you and the air will complete.
08:44Vikram Ajankai,
08:46Today's dish is the dish we celebrate.
08:49It's a happy place.
08:50It's a happy place.
08:51The food should be so big and beautiful,
08:54as well as diverse in the country.
09:04What are you making?
09:05Chef, we're making bhangra fish.
09:07It's made in the thick of it.
09:09In the thick of it, you'll wrap it in the broth.
09:13Then you'll put it in the broth,
09:15you'll put it in the oven.
09:16No, it's made in the oven.
09:17Very good idea.
09:21And this is a roti.
09:23It's called anggar roti.
09:25It's made in koilas.
09:27It's made with black rice and white rice.
09:30Black rice and white rice are mixed.
09:32If you have so big and thin,
09:34you will have a danger to cook fish perfectly.
09:37And this is usually salt baking and mud baking.
09:40That's right.
09:41It will keep anggar good and it will keep salt.
09:44Yes.
09:45Tell me about your dish.
09:47The color of childhood.
09:49Our dish's concept is chutney and pakode.
09:51So we are making four chutney
09:53in different places, different flavors.
09:55And we will make three types of pakode.
09:57I will make a big plating.
10:01Chutney and pakodes.
10:03I will say one thing to you.
10:06I will be happy and not happy.
10:09On one side, Simran.
10:11You had the taste test.
10:13I think in MasterChef's history,
10:15we have never seen so competitive taste test.
10:19Fantastic.
10:20Thank you, Chef.
10:21But on the other side, Simran Sri,
10:23I think you are very quiet.
10:25You are going to be quiet.
10:27You are going to be quiet.
10:29I want you both to fight equally.
10:31You are going to be quiet.
10:32You are going to be quiet.
10:33Do not drag one another.
10:34Yes, Chef.
10:35You should inspire another another.
10:37Look, I have two steps ahead.
10:39You are coming.
10:40You are going to be quiet.
10:41The dishes in one day are good.
10:43Then they are flat.
10:44This is not so good.
10:46Our plan is simple, starting in 30-40 minutes, I will prepare the base of the chutneys for starting in 30-40 minutes.
10:56I will put the chutneys in the pot and it will put it in the pots.
11:07Archana, Rupali.
11:09Yes.
11:10Khusbu is very good.
11:12Stock is making.
11:13Stock is making?
11:14Lobster's head?
11:15Yes.
11:16Okay.
11:17When we make the head of the head, it is necessary to clean the head from the inside.
11:21Otherwise, it has a strong seafood smell.
11:24This is your tip of the day.
11:27Today, you will make a dish in North, South, East, West and Central.
11:32There should be no one ingredient.
11:34Obviously, there will be no one ingredient.
11:36I will tell you, your food is coming.
11:40You are refreshing in the world.
11:41You are welcoming, and you have a natural food.
11:42You will leave the most fuel for your food.
11:46And you will leave your job as you move here.
11:50You will tend to be a big bite.
11:52And you will accept the challenge.
11:54I want to give the best of your food.
11:55And I want to show you in the top five.
11:56You have accepted this challenge.
11:59You have put everything on the ground.
12:01That's why I want you to be your best.
12:05And I want you to see both in the top five.
12:08You are deserving. You are talented.
12:11And the best thing is you both are very sweet.
12:15It's very sweet.
12:20Jodiyo, take care of it.
12:22It's almost 60 minutes.
12:25Come on.
12:28No, no, no.
12:30Avil is always white.
12:32Don't make that face.
12:33Mama, just...
12:35I'm going to kill you.
12:37Can I put it on the ground?
12:38It's a little bit on the ground.
12:39The flavor is different.
12:40Mix it up, put it on the ground.
12:42Mix it up first.
12:43So, come on, please take care of me.
12:45On the ground please, say it.
12:46Mix it up, put it on the ground.
12:49Please?
12:50Please, please.
12:52It was only half the work but half the work is here.
12:54And I took about 30 to 40 minutes.
12:57I have to mix it well.
13:00I have to mix it well.
13:01I have to put, put sugar,
13:02put it on the ground.
13:04I have to add it on the gas and add the yolks.
13:06Now that these are already placed.
13:08with tomatoes and butter.
13:10Now my gravy is ready.
13:13Now I'm afraid we'll put the fish on the fish,
13:18when we'll put it on the fish, when we'll put it on the fish.
13:20And the pig is running,
13:23he's not taking the fish, he's not taking the fish.
13:26Until Anju was working on his own,
13:29because it was a long procedure,
13:31so I started to save the time,
13:33and I started the comport of strawberry.
13:36Because it has to be a lot of peace,
13:38and it has to be a lot of time.
13:47Namaskar.
13:48Ram Krishnakari.
13:51How are you?
13:52Good.
13:52Archana, the food is great.
13:55It's great.
13:56Your words are beautiful, it's so great.
13:59So you should also be a Marathi dance.
14:02Yes, it should be.
14:04Dipali, dipali.
14:05Here.
14:08One.
14:09Two.
14:10Three.
14:10Music.
14:11Nasushri.
14:16Nasushri.
14:16Oh, my God.
14:46Very good.
14:47Very nice.
14:48Nice.
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 today,
14:59I'll relax you tomorrow.
15:01I'll teach you something.
15:02What?
15:09What is this?
15:10It's so clean.
15:11It's like you're not working here.
15:13I'm scared.
15:15Are you baking?
15:16No, no.
15:17Today, we're making a swig.
15:19Shena Poudo?
15:20Yes.
15:21We've made the flavor of Nalan Gur.
15:24And we're making a cream of Pista.
15:27We're making a cheesecake.
15:29Okay.
15:30Tell us what you're making today.
15:32In the end,
15:33we said you're going to be a master chef style player.
15:36You're going to do something in your mind.
15:39What's going to happen?
15:40Today, we've made some dry ice collection.
15:44We're making a little prayer.
15:46We're making a dream of dry ice.
15:47We're going to try to make a dream of our country.
15:50You have an idea.
15:51In dry ice,
15:52add a little bit of dry ice.
15:54Add a little bit of dry ice.
15:55Add a little bit of dry ice.
15:56Add cinnamon.
15:57Add cinnamon.
15:58Add cinnamon.
15:59Add a little bit of cinnamon.
16:00Add a little bit of cinnamon.
16:01It's not a long one.
16:02Okay?
16:05Thank you, sir.
16:07We've been working on the farm.
16:08We've been busy,
16:09we've been busy so far and so far.
16:10Our main flare,
16:11the middle of the farm has been ready.
16:14We've never done it.
16:15I have told you that we are doing it like this.
16:19We have a little hair and a bit of a bit of a bit of a bit of a bit of a bit of a bit of an iron.
16:23And then we have a little bit of a bit of a bit of a bit of a bit of a bit of a bit of water.
16:25What will happen is that the flour will keep the flour
16:28and the flour will bind the flour in the flour.
16:33When we crack the flour, the flour will come from the flour.
16:37And the chef has a hope to hear the flour.
16:41Because the flour will not keep the flour,
16:43so the flour will be impossible to keep the flour in the flour.
16:48I took a pan to caramelize Khoa.
16:51When it is caramelized, it has a very good flavor.
16:53It has a very good flavor that we need with Malayi.
16:55So that the sweetness of Malayi will complement with the nuttiness.
17:00So, I took a flour and I thought that a very beautiful ingredient is vanilla bean.
17:07So, I took a little milk with vanilla bean and caramelized it.
17:13So that the flour will also have a little richness of vanilla.
17:23Oh, boy, boy.
17:25You're making another one.
17:27You're welcome.
17:28You're welcome.
17:29You're welcome.
17:30You're welcome.
17:31I want to be serious with you both.
17:34It's good for you.
17:36It's good for you.
17:37I'm sorry.
17:38But you're not happy with the progress of both.
17:40Somehow, the immaturity of both is now out.
17:47I'm not saying that you're going to lose your energy with one another.
17:52But you're going to lose your gain.
17:55You're welcome.
17:56You're welcome.
17:57You're welcome.
17:58Let's go.
17:59Remember, we need to go, show this place.
18:01MasterChef is only half an hour left.
18:14It's a challenge. We have accepted it, but it's a pain,
18:18and it's a pain, and it's a feeling now.
18:24So, our elements are almost done.
18:26Almost 90% of the elements are already packed
18:29and we have already put it in a different way.
18:34Our cocoa butter and white chocolate mixture is coming to room temperature
18:38until our bonbons are set.
18:40We are going to caramelize it in our oven in a caramelized oven
18:44which I am giving away every 5 minutes.
18:47We are also packed with a pot in the pot.
18:51With that, the mixture is also going to be in the fridge.
18:55We are doing our work in a systematic way.
19:01Chill.
19:02Yes.
19:03Today we are going to make rangoli with chutney.
19:10I have started making mandala
19:12which you need at least 10-12 circles for rangoli.
19:15Your wow factor is to express your piping in the design.
19:21If rangoli is your highlight,
19:24then you will place the pots very critically.
19:27Yes, Chef.
19:28It won't be that the rangoli will dry from the pots.
19:29Yes, Chef.
19:30What are you making?
19:31I'm making a shape of a volcano.
19:33I'm making a shape of a volcano.
19:48I'm making a creator for that,
19:50which I have been making rangoli.
19:52If you set the chocolate in the middle, you will set the chocolate in the middle so that the chocolate will disappear.
19:57If you set the chocolate in the middle, the chocolate will not disappear.
20:00Okay?
20:01Put it in the middle, dip it in the middle and the cup will disappear and you will become a crater.
20:09Not at all.
20:12Look, a simple solution.
20:14If it's not hard peak, it's a little bit soft peak.
20:18This is a soft peak.
20:20This is a soft peak.
20:22Look at this.
20:24If I'm taking it, it should be at least a peak.
20:28Your duck is underbeaten.
20:30Okay.
20:31It should be a bit more beat.
20:33If you want to spread it.
20:35Do I do it?
20:37I can do it.
20:39But my opinion is that this Italian marina will fail.
20:44You should make it another one.
20:50If you want to keep India on a plate, you have only 5 minutes of plating and your wow experience.
21:03You should focus on the rest of everything.
21:05You should make it another one flare.
21:07But we had more flare in it.
21:08We thought that we would flare in it.
21:09We would add more flare in it.
21:11On the dish, we thought that we would flare more.
21:13So there was a balloon flare, a syphon flare.
21:15And at last, there was a bonbon flare.
21:17So we thought that this isn't even a flare.
21:19If this isn't even a flare, then it's two flare.
21:22But we have to give it 100% that we can make this thing.
21:25Because it's the first time attempt.
21:26So we have to show this thing.
21:28When the plating time came and the dish kept in this crockery,
21:32everything is in control.
21:33Simple crockery.
21:34No distraction.
21:35Pure passion on the plate.
21:37Now the hope is that the judges can show it.
21:40What do you want?
21:41Do you want the one more?
21:42Put it one more.
21:43Put it one more.
21:44Put it one more.
21:46Put it one more.
21:47Put it one more.
21:49Put it one more.
21:51Put it one more.
21:54Then it was done.
21:55When we had to keep it,
21:56the chefs started our team to 10 seconds.
21:59For your last 10 seconds.
22:05Quick, quick, quick.
22:06Just there.
22:07But, that's the wrong thing with us.
22:13Seven, six, five, four, three, two, and one.
22:22Time is finished.
22:23Back is finished.
22:27Anju Manju Ji, you didn't have any plates on your plate.
22:31Parvati Ji and Himanji have not done any plates.
22:35Now, we are looking at the time, because it's the main ingredient.
22:40If you don't put the plate on your plate, it's a mess.
22:43In MasterChef's kitchen, if there's so much mess,
22:48then the problem will go further.
22:51And we will go back to our dreams.
22:57You're all playing like a popular game.
23:01In a historical moment, we want to share something special with you.
23:08Hello, Home Chefs.
23:09How are you all?
23:10The pressure of the immunity challenge is on the face.
23:14And honestly, we need to see.
23:17I know that immunity is so important.
23:22And that's why we need to make it.
23:25I just want to say so.
23:27I've seen many episodes of MasterChef.
23:30I want to be very satisfied with that season.
23:33I was very happy to see this season.
23:34I can say that you are changing the amount of blessings to be in Brigham.
23:39When you start changing the world,
23:42then after MasterChef,
23:44I am also changing the amount of blessings to be in the world.
23:49That they call Wheel of Fortune.
23:51This 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.
24:10So remember, we'll meet on Sony TV.
24:15Thank you very much.
24:17At night, at nine o'clock, all the best.
24:23Akshay ji, you are OG host.
24:25Thank you so much for giving these friends so much and motivating.
24:30The entire India, the whole family of Masterchef,
24:33we're all very excited to see Wheel of Fortune.
24:37And we want to say all the best.
24:42In that show, the Wheel of Fortune will be the best of them.
24:45But you will be the best of your plate of fortune.
24:49Time for tasting.
24:52The first thing that is showing our flair,
24:58that is Simran and Himanshi.
25:00I will tell you that in some restaurant,
25:15they have started a table-side artwork for desserts in Chicago.
25:21Millions of chefs have copied.
25:22Millions of chefs have copied.
25:24But there was never such a beautiful Indian mandala
25:27who didn't come to that place.
25:31Thank you, Chef.
25:32This is a pure work of art for me.
25:35What the matter is, Simran and Himansi.
25:39I will tell you that,
25:40less than less than less than 10,000 copies
25:45are going to be made in the next week.
25:47This is going to be viral.
25:48Absolutely.
25:52Chef, our dish's name is Bacchpan Rang.
25:55Because 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.
26:06And we make rangoli in every festival.
26:09It's an auspicious place.
26:11That's why we have made rangoli today.
26:16In the north, there is a basin.
26:18The west, there is an onion.
26:20The east, there is a mustard oil.
26:21From the central, there is moong dal.
26:24And from the south, there is tamarind.
26:26We have made four sauces.
26:28One is cassundi and raw mango.
26:32Peely.
26:33The second is pumpkin, peanut and tamarind.
26:35One is hunkard, mint and coriander.
26:38And one is beetroot and...
26:40One is beetroot and...
26:41One is three.
26:42Three.
26:43Three.
26:44Three.
26:45Absolutely.
26:46And we have made three pakodi.
26:48One is besan,
26:49one is saabudane,
26:50and one is moong dal.
26:51One is moong dal kiya.
26:52Let's go.
26:53The first time,
26:54I have made a sentence complete in one breath.
26:56That's why I have made a sentence complete.
26:57That's why I have made a sentence complete.
27:00Chef, how do you do this?
27:02How do you do this?
27:03Don't destroy it.
27:04No, yes.
27:05It's like that.
27:06It's like that.
27:07There's jam at it.
27:09Yes.
27:12This was the purpose.
27:17You just made this plate like this.
27:18It will be like the rest of your journey
27:21of MasterChef's.
27:22It will be like you.
27:23Yes, Chef.
27:24It will be like.
27:25Nice.
27:26This dish is a great dish of the art and the beauty of India.
27:29In Kashkan,
27:31it will be a small version, Simran.
27:33Yes, Simran.
27:34Yes.
27:35And in Kashkan,
27:36whenever we do IT,
27:37once again,
27:38we will have the version of these great mandalas.
27:42There will be a promise.
27:44I'm in love with this.
27:45I love it.
27:46I love it.
27:47India has seen the world like this.
27:54Let's show this culture of Madhara.
27:58I'm Shbeet and Pramdeep.
28:00The chef that we made today is a baked Dillaska.
28:16You are expert in making ice cream.
28:18You will only play on ice cream and pasta.
28:20You will not make a MasterChef.
28:21You will not make a MasterChef.
28:25So, Chef,
28:26today we will make
28:27Hyderabad's Veg Haleem.
28:31Normally,
28:32there is no bread served with Haleem.
28:34There is a new skin from the outside.
28:35With a delicious juice of the vegan powder,
28:37you will be able to see the taste of the purity of it.
28:39Well,
28:40the texture of it is mixed with Haleem,
28:41the style of the texture is made by Haleem.
28:43But in the flavor of the taste of Haleem,
28:45The texture is matched with Haleem, but in the flavors of the Haleem, there are a few different flavors in Haleem that are in the pantry.
29:04It's not good. It's good. It's better. Yes.
29:10But if there's no flavors, how will Haleem make it?
29:14Today, we have made the dish. It's called Dadi Nani.
29:36How big is this dish?
29:39If you've come to MasterChef, the dish will not be bigger than MasterChef.
29:42Then that's the thing. Don't be happy.
29:48Oh.
29:49Gundel Khandi Sizzlers.
29:57What you've served with this platter, this is a retro style. It's brilliant. It's good.
30:04But if I'm talking about flavors, then wherever you go.
30:09I think that our mix is the best performance.
30:13This is the best performance.
30:16We are taking the Jhaki, Yasmeen and Mahfuz.
30:18Come on.
30:19Thanks for having us.
30:26Yeah, wow.
30:27Another parcel of gifts is in the store.
30:28In the store, there's a parcel of gifts.
30:32Yeah, there's another parcel, a gift, and there's another parcel.
30:56Chef, my name is Matis and Niklaswad.
31:02The first thing is, you have a great meal.
31:06Your meal is made in the first class.
31:10Thank you, sir.
31:14We call it perfection in the cooking world.
31:16We call it fall of the bone.
31:18It means, when you fall from the mouth, you fall from the mouth.
31:22If you talk about food, after the flair, you should be able to get this dish again.
31:40Thank you, sir.
31:42Because you have taken us to that level, that everyone here was crying.
31:46The meat is broken, broken, broken, broken.
31:49Everyone is watching this dish.
31:50After that, this dish, I didn't get it to that level.
31:54That's why the maiusi is this.
31:56But congratulations.
31:58If you enjoy the flair, you have understood the best.
32:02Thank you, sir.
32:03Okay?
32:09And our next dish will come from Maharashtra.
32:12Come here, Archana Ji.
32:14Vipali Ji.
32:15Bring your dish.
32:16Oh, Baba.
32:20Oh, Baba.
32:23Okay, wow.
32:30Malwani wix.
32:31Malwani?
32:32Bisak.
32:33Bisak.
32:34Bisak.
32:35Bisak is good.
32:36Bisak is French, but we don't say bisak.
32:38Bisak.
32:39We put a lobster in the butter.
32:42Because the color is white.
32:44This is white.
32:45The skin is fried.
32:46So it looks orange.
32:48And we add a little green oil in our kadi.
32:51So that we can see the color of India.
32:54And we can see the skin of India.
32:56Orange, white and green.
32:57Tiranga.
32:58Tiranga.
32:59Absolutely.
33:00Those three reds are in this dish.
33:02It's cute, but for me,
33:04what will this appetizer happen in the main course?
33:07What is this soup?
33:09It's a loft soup.
33:10Loft soup.
33:18Theeni.
33:19Thei.
33:20Thei.
33:21Thei.
33:22Thei.
33:23Thei.
33:24When we serve the soup in restaurants, we try to make some bread.
33:40The soup looks delicious.
33:42People say that the soup can dip the bread in the sauce.
33:47If you go to a restaurant, you can expect this.
33:50If you go to a restaurant, you can select the soup.
33:57I think the soup is 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 two small mistakes.
34:17They take it to the top.
34:25Passer go to Karat.
34:27Keral and Dakshin Karnataka.
34:29They take the food in front of Karnataka.
34:31They take their food in front of Karnataka.
34:33They take their food in front of Karnataka.
34:35They take the food in front of the UK to prepare a food with faleecus.
34:41They take a manual food in the
34:58World of ideals, the human mentioned ridiculous.
35:02We are in our country.
35:03We are in every place.
35:04In the school, in the Republic Day,
35:06we are standing in assembly and standing behind each other.
35:09When there is a parade,
35:11we see each other on each other.
35:13This is our Karada.
35:16So, each other.
35:18Each other.
35:19Each other.
35:20Then, each other,
35:22we will get together.
35:24Very nice.
35:33We were scared today
35:35that our plating experience,
35:37the life plating,
35:39it is not very simple
35:41that chefs comment on this,
35:43that anyone can do it.
35:51I think that the person who has a food,
35:55he is a very lucky person.
35:57I agree.
35:58He is a good person.
35:59And the good person who loves so much love,
36:01so much love,
36:03and so much variety.
36:06So, first of all,
36:08thank God for your thanks,
36:10that we have so beautiful food
36:12and so beautiful country
36:15where we make so beautiful ingredients
36:18and this food is our love.
36:20It is a good person.
36:22It is a good person.
36:24What a good person.
36:25Let's taste it.
36:31That is Kosamri,
36:43There is Guava chutney,
36:46Guava bud,
36:48Radish Kaliyya,
36:50Ramadan,
36:51Well, this is the one?
36:52Yes, Radish Kaliyya.
36:54Brasil cabbage Kaliyya.
36:55It is the one that is?
36:56Injithair.
36:56Ginger and Dahiko.
36:58Ginger and Dahiko.
36:58Dahi ka tatka.
36:59Pickle.
37:00And this is Ambe Bhajjay.
37:01That's a pickle.
37:03Mirchi ka bhajji.
37:05And this is a sweet potato.
37:07Desert cum appetizer.
37:11I like mirchi.
37:13Is this mirchi?
37:16This is mirchi.
37:17What did you do?
37:18Let's see.
37:19Cheers.
37:25I like this.
37:27I like this.
37:30I want to serve this in the restaurant.
37:32I like it.
37:33Hands down, this might be one of the most delicious meals I've had in MasterChef.
37:43Today, you are representing something much bigger than both of you.
37:47They say, they're standing standing.
37:49Awesome.
37:57Thanks to everyone.
38:00Thanks to everyone.
38:07Thank you to both of you.
38:10Thanks to everyone.
38:12When Chef Ranveer took a spoon, it was a moment because I wanted to come for a long time since he was waiting for the tap.
38:42Oh, oh, oh, oh.
38:45The swath came.
38:50This is the real India on a plane.
38:55Very good. Very good. Very happy.
39:03Now, today's final tasting.
39:05Anjuji, Manjuji, Parvati Ji, Himang, your food is not complete.
39:09This is why your tasting will not be done.
39:12It's true.
39:17And in the future, this is for you all.
39:21Sorry.
39:23Today's final tasting is from Nagpur.
39:33Nice.
39:34Oh, oh, oh.
39:36We're taking a bite.
39:37You're putting a bite on it.
39:42Oh, oh, oh.
39:43Oh, oh, oh.
39:44Oh, oh.
39:45Oh, oh.
39:51This is a jadu.
39:52It's a jadu.
39:53It's a jadu.
39:54It's a jadu.
39:55It's a jadu.
39:56Can I ever eat?
39:57You guys see the puzzle delivered?
39:58What have you done?
39:59California has Done.
40:00What did you do?
40:02Oh!
40:03Oh!
40:04Oh!
40:05What's going on?
40:06Put it, put it, put it!
40:08In the kitchen of Master's chef,
40:10this thing never happened before.
40:12It was very happy for us
40:14that we will attempt this thing today.
40:25It's so cute.
40:26Can I eat this?
40:28Wow!
40:29I thought it was plastic.
40:38Like our balloons are failing,
40:40going up and going up,
40:41but we don't consider failure
40:43because our goal was
40:45to create a nostalgia
40:48and create memories of childhood
40:50that if a balloon is flying
40:51and someone can catch it.
40:53So, the catching element
40:54came into our flair.
40:58Flair King, I don't want to talk about flair.
41:00I want to talk about effort.
41:02I have never witnessed anything like this in Master's chef.
41:22Thank you, Vikram.
41:23Tell us about this.
41:24Today, we have made
41:26a sweet sweet water.
41:27Yes.
41:28So, air is a very good tool in cuisine.
41:31where we eat food.
41:33There are three elements used.
41:36One air balloon was made from sugar.
41:38One is inspired by Banaras.
41:40It is inspired by Banaras.
41:41It is inspired by Banaras.
41:42It is inspired by Banaras.
41:43It is inspired by Banaras.
41:44It is inspired by Banaras.
41:45It is inspired by Banaras.
41:47It is inspired by Banaras.
41:48It is inspired by Banaras.
41:49It is inspired by Banaras.
41:50It is inspired by Banaras.
41:51And we wanted to end the dish with a flair.
41:53Usually, in the chat,
41:55you serve the blood in the back of the Cattoran.
41:58It is a blood.
41:59The blood that is burning is a blood.
42:00So, if you keep it in 2 seconds,
42:03the blood will come down.
42:04So, we want to eat the dish later.
42:07We enjoyed the first up dish.
42:09We brought a pear from the north.
42:11We brought a nolan wood from the east,
42:14which we filled in the sand.
42:17We brought annaar from the west.
42:19We brought a vanilla bean from the south.
42:21We also brought a caramelized crumble in Malayia.
42:27We brought a caramelized crumble.
42:29Let's taste it.
42:37We brought two barrels of salt.
42:52This is for the sake of the dish.
42:58This is perfection.
43:02Thank you, sir.
43:04This is perfect.
43:09Perfection. Oh, that's great.
43:13It's like a little bit, it won't fall. It holds. Brilliant.
43:19Come on.
43:31This is my mother's children.
43:35This is for me, a perfect dish.
43:48That spoon drop is the next level.
43:50Before we get a spoon tap, we have two achievements in our kitchen.
43:55Back-to-back.
43:56My second spoon drop in this season.
44:00Thank you. Thank you so much.
44:02It's very low that in one day,
44:06it gets out of two times.
44:13We were on the clouds.
44:15We were on the clouds today.
44:17We are now sitting on it.
44:18You both, Naakpur brothers,
44:20two brothers,
44:21both brothers and brothers.
44:26I'm already watching these brothers in the top five.
44:31Brilliant.
44:36I'm sorry.
44:37I'm sorry.
44:38I'm sorry.
44:39I'm sorry.
44:40I'm sorry.
44:41I'm sorry.
44:42I'm sorry.
44:43I'm sorry.
44:44Now, the result is the result.
44:45The one who has written a new concept of food,
44:49who has achieved this challenge
44:51and has made itself safe,
44:53that one is the one who is...
44:55Ajinkya Vikram.
44:56You've made it.
44:58Ajinkya Vikram,
44:59you're safe from this week.
45:00You're safe from the elimination.
45:01In the kitchen,
45:02the superstar, Karizma Kapoor.
45:03I'm sorry.
45:04I'm sorry.
45:05I'm sorry.
45:06The dish is the soul of Kapoor.
45:07The originality of the dish.
45:08And the originality of the Indian dish.
45:09And the dish of the classic Indian dish.
45:10And the dish of the master chef level.
45:11The dish of the dish.
45:12The dish is the style of Kapoor.
45:17The originality of the dish.
45:18And the originality of the dish.
45:21And the originality of the classic Indian dish.
45:23And the dish of the master chef level.
45:26The dish came into my life.
45:29I have made it.
45:31I have made it.
45:34I have never thought
45:36the dishes of our family has so different.
45:40It can be a grandation. Superb!
45:44If they are Chin2 Uncle, they will also like it.
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