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00:00Transcription by ESO. Translation by ā
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!
01:23Chay!
01:24Maze ki baat hi ha, ke, 27 janwari ko haaak bharat ki jayaki tivi pah hai, hamaa ak bharat ki jayaki tivi.
01:29Bilkul.
01:30Harad pata ki, jayaki tivi, bilkul.
01:31Ya wa?
01:32Thank you very much.
01:33So, your heart is full of joy, right?
01:36That's great.
01:37Manjoo Ji, Manjoo Ji, tell us a challenge quickly.
01:40Look at this.
01:42Look at this.
01:44This is North, East, West, South, and Central India's most sweet place.
01:51The Great Indian Panting.
01:54Panting.
01:57And this is some kind of ingredients that you know, which you have used.
02:06And some ingredients that are very difficult, are very difficult.
02:14How beautiful is our Great Indian Panting.
02:22This, wherever you are, is our country.
02:27We celebrate our diversity.
02:29We celebrate our food.
02:31So, today's challenge, you have to use, in the Great Indian Pantry,
02:38from all of our country.
02:39By this country, we use only one ingredient.
02:43We have to make, in the Great Indian Pantry's dish,
02:47which is only in the Great Indian Pantry.
02:50That is, that's your challenge.
02:52Today's challenge is,
02:53India's plate,
02:55MasterChef's world-class pantry in Veeba's special zone
02:59You'll get Veeba's wide range of super tasty ketchup,
03:03a variety of premium mayonnaise, dressing, sauces, spreads
03:07and instant noodles and Chinese sauces
03:10because the joy of Veeba is Veeba.
03:14And in the next zone, you'll get
03:16every style of beautiful plates and bowls
03:18so you'll get cast and pants, premium nonstick cookware,
03:21stainless steel cookers and knives.
03:23You'll get in the Fortune rack
03:25Fortune Chakki Freshata, Suji, Meida, Fortune Soabinoil,
03:29Fortune Mustard Oil and more than anything.
03:33And to give your cooking stations a bold and luxurious look,
03:36you'll get the multi-purpose, spacious and durable sinks
03:39and with touchless technology and multi-spray options
03:42innovative faucets.
03:46You'll get in the cash, salts and spices rack
03:47every food's food.
03:49cash masalae's wide range, a variety of cat sprinklers
03:54and pink rock salt.
03:56And you'll power your kitchen's electronic appliances
03:58with Vijay Sales.
04:00In Vijay Sales, you'll get durable refrigerators,
04:03mixer grinders, quality air fryers, hand blenders
04:06and also a lot of things.
04:09In the Swiss ready-to-cook frozen snack section
04:12you'll get quality samosa sheets, spring roll sheets,
04:15delicious puff paratha, puff pastry sheets,
04:18crispy threads, tasty kunafa dough
04:20and also a lot of things.
04:21For this India on the Plate challenge,
04:28you'll get to meet with Pulp Pulp Kumari
04:29for 120 minutes.
04:31Yianni ki 2 ghanta.
04:34Aray ek Äiiz zah vatana bhuuli ga hy.
04:36Bajjabababab Friday ho gaye to,
04:38thĆ³ humnne abo kaha tha,
04:38ke, hamayciha ham souch,
04:40surat aur, swad ki bat ka baat karte hi
04:41lelykin agle hai hafate,
04:43aapke presentation ka level,
04:45up honne waala ha.
04:46So in this challenge, a challenge for you is that you will use a flare with your presentation.
04:56That means that today's presentation is a story with a plate.
05:01A story, an experience, a flare.
05:04Start the challenge.
05:06Yes, Chef.
05:07Get.
05:09Set.
05:11Fire.
05:16That's it. The great Indian pantry is now closed.
05:31Let's start our cooking.
05:33Start our cooking for 1 hour and 55 minutes.
05:48Get. Set. Cook.
05:52Let's start our cooking for 4 minutes.
05:54Let's go.
05:55To say, come.
05:56Okay
05:57And to give people some comfort.
05:58Do you have to give people something else?
06:03Let's say, come.
06:04We can do a lot of Americans in the world.
06:05From the last one, we can sell to the whole plate.
06:06There are six january.
06:07I have to show a whole plate.
06:09So I have taken a little item from the pantry.
06:11I have taken a little item.
06:12I have taken the gifts for Rajasthan.
06:14I have taken the gifts for something.
06:16And then I have taken a littleious.
06:17Have taken some time.
06:18ogenous.
06:19...and took some flowers with himachal...
06:22...so I'm trying to get everything from East West...
06:25...so I'm trying to try to give it to a plate.
06:31Today is the first time...
06:33...we have put a photo on Dr. Baba Sahib...
06:36...and put a photo on Dr. Baba Sahib...
06:38...so that Dr. Baba Sahib...
06:41...we have put a photo on Dr. Baba Sahib...
06:44...as well as Samantha, Shikshan...
06:48...and where they were born...
06:51...and they gave their freedom...
06:53...and they gave their freedom...
06:55...and we are going to work with them...
06:57...and they are changing.
07:09So we are making a dish...
07:10...and it's an international dessert...
07:12...which they call Begdelazka.
07:13Usually there is an ice cream...
07:15...but we are making it with a different flavor...
07:17...with kulfi.
07:18Today's challenge is very important...
07:21...because today it will be safe...
07:23...and we want to be safe...
07:25...so I don't want to get the tension...
07:27...with Black Apron again.
07:36Hello.
07:37Hello.
07:38Do you have a push-up for the 20th January?
07:39Same to you, Chef.
07:41Tell us what you are making.
07:42What are you making?
07:43We are making almost a menu...
07:46...with a banana leaf...
07:48...and we are making you today.
07:49The 18th variety is focused.
07:51There will be 8 varieties of dishes today...
07:53...in the kale salad.
07:54In the kale salad.
07:55Yes.
07:56The idea is good...
07:57...but it's time to make 8 dishes...
07:59...yes, Chef.
08:00The one who has a strong strength...
08:02...and the one who has a strong strength...
08:04...and the one who has a strong strength...
08:06...and I will continue.
08:07Yes, Chef.
08:08The one who has a strong strength...
08:10Hi, Chef.
08:17What are you making?
08:18We are making a deep water in India.
08:21We are revolving around air.
08:24Water?
08:25Yes.
08:26We are making a desert of Malayos.
08:28Malayos.
08:29We usually try it in a siphon.
08:32And with that, we will make a sugar balloon.
08:38Sugar helium, which will be flared.
08:40Flared.
08:41Flared.
08:42Flared and air will be filled.
08:44Vikram Ajahn, today's dish,
08:46which we celebrate on 26th January,
08:49is a happy thing.
08:50The food should be so beautiful,
08:53as well as diverse and diverse country.
09:03What are you making?
09:04Chef, we are making Bangla fish.
09:07The food will be baked in the midi.
09:10We have wrapped in the pan.
09:13We will put the pan in the pan.
09:15Then we will bake the pan and the pan.
09:16Then the pan will bake the pan.
09:17Not in Poland.
09:18A Tiere.
09:19We will use the curso.
09:20Very good idea.
09:21And a six-year-old shirt is a roti.
09:22It's a raw oil.
09:24We are making unequal fish.
09:26We will mix black rice with white rice.
09:28Yes.
09:29To mix black rice with white rice.
09:31You will have a danger to cook the fish perfectly in the middle.
09:37And this is usually salt baking and mud baking.
09:40Okay.
09:41It will be good in the middle and it will be good in the middle.
09:44Yes, Chef.
09:45Tell me about your dish.
09:46Chef Bacchpan's color.
09:48Our dish's concept is Chutney and Pakode.
09:51So, we're making four Chutney in different flavors.
09:55And we're going to make three Pakode.
09:57I'm going to make a big plating.
10:01Chutney and Pakode.
10:03I want to say one thing to you, heart to heart.
10:06I'm also happy and not happy.
10:09Okay.
10:10On the one hand, Simran.
10:11Yes, Chef.
10:13I think in MasterChef's history, we've never seen so competitive taste tests.
10:19Fantastic.
10:20Thank you, Chef.
10:21But on the other side, Himanshi, I think you're very quiet.
10:25Now, you're going to make a difference.
10:29I want you both to fight equally.
10:31You're going to have to drag one another.
10:34Yes, Chef.
10:35You want to inspire another another.
10:37Look, I'm going to have two steps.
10:38You're going to have to fight.
10:39Yes, Chef.
10:40You know, the dishes are very good in one day, then they're flat.
10:44This is not so good in the variation.
10:49Our plan is simple.
10:51Starting in 30-40 minutes, I'll make the base of Chutney.
10:56I'll make the base of Chutney, and this is the base of Chutney.
11:08Archana, Rupali.
11:09Yes.
11:10Chutney is very good.
11:11I'm making the base of Chutney.
11:12I'm making the base of Chutney.
11:13You're making the base of Lobster's head?
11:14Yes, head.
11:15Okay.
11:16When we make the base of Lobster's head, we need to clean the head from inside.
11:21Otherwise, it's a strong seafood smell.
11:23This is your tip of the day.
11:26Today, you will make the base of Chutney, North, South, East, West, Central.
11:31There should be no one of those ingredients.
11:34Obviously, there will be one of those ingredients.
11:36I'll tell you, the food that you have to eat, the food that you have to eat.
11:40The food that you have to eat, the food that you have to eat, the food that you have to eat.
11:45You both have to leave your job here.
11:50The food that you have to eat, the food that you have to eat, the food that you have to eat.
11:57You have accepted the challenge.
11:59You have put everything on the food.
12:01That's why I want you to be the best.
12:05And I want you to see both in the top five.
12:08You are deserving.
12:09You are talented.
12:11And the most important thing is you both are very sweet.
12:14Very sweet.
12:15Jodiyo, take care of you.
12:21It's been almost 60 minutes.
12:23Only 60 minutes left.
12:25Come on.
12:26No, no, no, no.
12:29Avil is always white.
12:31Don't make that face.
12:33Mama, just...
12:34I'm going to kill you.
12:37Can I put it on the ground?
12:38It's on the ground.
12:39The flavor is different.
12:40Mix the jar, put it on the ground.
12:42Mix the jar first, do it on the ground.
12:43Take a cake for me, please.
12:45Tell me 10 times, please.
12:46Mix the jar first.
12:48Please?
12:49Please, please, please, please.
12:50It's been half the time, but half the time is still.
12:53And I'm going to take about 30 to 40 minutes.
12:57Because I have to mix the jar with the jar.
13:00I have to mix the jar with the jar with the jar.
13:03I have to mix the jar with the jar with the jar with the jar.
13:06I have to mix the jar with the jar with the jar with the jar.
13:11The gravy is ready.
13:13I'm afraid we'll put the fish on the fish,
13:18when we'll put it, when it's ready.
13:20And Pulpalkumari is running,
13:23he's not taking the milk,
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 the time,
13:33and I started the comport of strawberry.
13:36Because it's a lot of time,
13:38and it's time to take the time.
13:41It's time to take the time to take the time to take the time.
13:47Namaskar.
13:48Ram Krishnakari.
13:51How are you?
13:52Great.
13:52Archana, the food is great.
13:55It's great.
13:56Your words are beautiful, it's great.
13:59So you should have a dance of Marathi, right?
14:02Yes, it should be.
14:04Dipali, Dipali.
14:05Let's go, Dipali, here.
14:08One, two, three, music.
14:11My dear God, thank you very much.
14:13Don't love me.
14:14Don't love me.
14:18Say oh, my dear God.
14:20Don't love me.
14:22Don't love me.
14:23Don't love me.
14:24Don't love me.
14:25don't love me.
14:27Pray that.
14:27Say oh, my dear God.
14:28Don't love you.
14:30Hey listen.
14:31Do you have any idea?
14:33Play it, what's wrong?
14:34i can I use here by you.
14:37If it's bad or wrong,
14:39you can't win.
14:40I love you.
14:42I love you.
14:44It's very good.
14:46It's very good.
14:48It's very good.
14:50All the best. Thank you.
14:52I hope today you can make a beautiful food.
14:55It's very tasty.
14:57And if you don't have tension today,
14:59you can relax tomorrow.
15:01I'll teach you something.
15:03Yes.
15:04What is this?
15:10It's so clean.
15:11It's like you're not working here.
15:13I'm angry.
15:15Are you baking?
15:16No, no.
15:17Today we're making a swig.
15:19We've made the flavor of Nalan Gour.
15:24And we're making a pista cream.
15:27We're making a cheesecake.
15:29Tell us what you're making.
15:31We're making a dish.
15:32At the end,
15:33we're making a little master chef style player.
15:35We're making some of our dreams.
15:37Yes, yes.
15:38What's going on?
15:40Today we've made a dry ice collection.
15:44We've made a little prayer for our country.
15:48We'll try to show you.
15:50You have an idea.
15:51So, in dry ice,
15:52add some dry ice.
15:54Add some dry ice.
15:56Add cinnamon.
15:57Add cinnamon.
15:58Add cinnamon.
15:59Add cinnamon.
16:01It's nehme gum.
16:02It's dope.
16:03See?
16:05Thank you, sir.
16:06We have been so busy and so disappointed in the work that the main flare is ready.
16:15We have not done it yet.
16:17I told them that we will do it like this.
16:19We will bind it in a little bit of a root and a little bit of a chini so that we will get better.
16:26What will happen is that the flare will keep the flare and the flare will bind it.
16:33When we crack it, it will come out of crack.
16:37I hope the chef will listen to it and listen to it.
16:41Because it will not be cooked until it will not be cooked,
16:43so it will be impossible to cook in it.
16:48I took a pan to caramelize Khoa.
16:51When it is caramelized, it has a very good nutty flavor,
16:54which we need with Malayi.
16:56So that the sweetness of Malayi will complement with nuttiness.
17:01So, I took Khoa first.
17:03We thought that a beautiful ingredient from South,
17:06which is vanilla bean.
17:08I took Khoa a little milk with vanilla bean,
17:11and then caramelize it in the oven.
17:14So that the nuttiness will also be a little rich.
17:24Oh my God, what are you making?
17:28You're not making it.
17:29Okay.
17:30Let's see, Chandra.
17:32I want to talk to you both about a serious thing.
17:34It's good to have fun, it's good to have fun.
17:38But I'm not happy with the progress of both.
17:43Somehow, the immaturity of both is now out.
17:49I'm not saying that you're going to lose your energy with one another.
17:54But you can go up the game.
17:57You're a very ruthless kitchen.
18:00You have an error here and you're still out.
18:01MasterChef is only half an hour left.
18:14It's a challenge. We accepted it, but it's the pain and the pain and the feeling of it is now.
18:21It's a challenge.
18:24So, our elements are almost done.
18:27Almost 90% of the elements are already packed.
18:30And we have already put it in a different way.
18:34The mixture of cocoa butter and white chocolate is coming to room temperature.
18:38Until we are set our bonbons.
18:40We are going to caramelize it in our oven in a caramelized oven,
18:44which I am giving every five minutes.
18:47Our pot is also packed in the pot.
18:51With that, the mixture is also going to be fresh.
18:55So, our work is working in a systematic way.
19:02Cheers.
19:03Yes.
19:07Today we are going to make rangoli with chutney.
19:10I am going to start making mandala.
19:13At least 10-12 circles for rangoli.
19:16Your wow factor is to express your piping in your design.
19:22If rangoli is your highlight,
19:24then you will place the pots very critically.
19:27Yes, Chef.
19:28It's not that rangoli will dry from the pots.
19:30Yes, Chef.
19:31Yes, Chef.
19:32Yes, Chef.
19:33Yes, Chef.
19:34Your show is making Alaska.
19:35It will be in a shape of a volcano.
19:36I'm trying to create a crater.
19:37He's trying to build a jliamo market for it.
19:38ador If jutsi,
19:39when we set chocolate,
19:40like that,
19:41we set them out.
19:42What are you making?
19:44I'm going to be in Alaska.
19:46I'm going to be in a shape of a volcano.
19:48I'm trying to make a crater on it.
19:50I'm trying to make a crater on it.
19:52Whenever we set chocolate,
19:54we set it out so that it will go out.
19:57If we set it out, the chocolate will not go out.
20:00What's that?
20:01Put it in and dip it in the chocolate.
20:03The cup will go out and it will become a crater.
20:09Not at all.
20:12It's a simple solution.
20:14If it's not hard peak, it's a little bit soft peak.
20:18This is a soft peak.
20:20The green onion is red.
20:22Look at this.
20:24If I'm taking it,
20:26it should be at least a peak.
20:28Your onion is underbeaten.
20:30It should be a bit more beat.
20:32If you want to cut it.
20:34Do not cut it.
20:36Do not cut it.
20:38I can do it.
20:40I can do it.
20:42If you're going to fill this Italian marine,
20:44you should make it another one.
20:46I can do it.
20:48I can do it.
20:50I can do it.
20:52I can do it.
20:54I can do it.
20:56If you're going to fill this in India on a plate,
20:58you have only 5 minutes.
21:00You have to focus on plating and your wow experience.
21:04The rest of the things are going on.
21:08It was said that we have to flare one.
21:10But we had a little bit more.
21:12We thought that we will flare more.
21:14There was a balloon flare, a siphon flare,
21:16and there was a bonbon flare.
21:18We thought that this is not the same.
21:20There are two flares.
21:22But we have to give it 100% that we can make it.
21:24Because this is the first time attempt.
21:26We have to show this thing.
21:28When the plating time came,
21:30and the dish was kept in the crockery,
21:32everything is in control.
21:34Simple crockery.
21:35No distraction.
21:36Pure passion on the plate.
21:38Now the hope is that the judges can also show it.
21:40What do you want?
21:42Fata fat, fata fat, fata fat.
21:43I'm so scared of me.
21:45I took chicken and took chicken.
21:48I put a chicken and put a chicken.
21:49I put a vegetable in it.
21:51We put them in line-wise.
21:53Until it was done,
21:55the chefs started the countdown for 10 seconds.
21:59For the last 10 seconds,
22:00wait for your last 10 seconds.
22:0410.
22:05Hurry, hurry, hurry.
22:06Just hurry, hurry.
22:07That's the wrong thing.
22:127,
22:146,
22:155,
22:164,
22:173,
22:192,
22:20and
22:211.
22:22That's it.
22:23Time is finished.
22:24Back is finished.
22:27Anju Manju ji,
22:28you didn't have any plates on the plate.
22:31Parvati ji and Himang ji
22:33didn't have any plates on the plate.
22:36Now there's a lot of time
22:38that you don't know
22:39because it's the main ingredient.
22:40If you don't have any plates on the plate,
22:42then it's a mess.
22:43Then it's a mess.
22:44Master chef's kitchen is here,
22:45but there's so much mess.
22:46If there's so much mess,
22:48then there will be more trouble.
22:51And we will be able to get back.
22:53We will be able to get back.
22:55We will be able to get back.
22:57We will be able to get back.
22:58We will be able to get back.
22:59And we will be able to get back.
23:01We will be able to get back.
23:02We will be able to get back.
23:03We will be able to get back.
23:04We will be able to get back.
23:05We will be able to get back.
23:08Hello, home chefs.
23:09How are you all?
23:10The pressure of the immunity challenge
23:13on the face of the face.
23:15And honestly,
23:16you need to see.
23:17I know how much immunity is important.
23:21And how many people have to get back.
23:24I just want to say so.
23:27I've seen many episodes of Master Chef's.
23:30And this season,
23:32I'm personally enjoying it.
23:34I can say that you are changing the world.
23:39And when we are changing the world,
23:42we will be able to change the world.
23:44After this,
23:45I'm also changing the world.
23:47I'm also changing the world.
23:48We are called Wheel of Fortune.
23:51Wow!
23:54This game,
23:5550 years from the country,
23:57people have changed the world.
24:00And now,
24:01I'm happy to know you.
24:03That for 140 crore of Hindustani,
24:05this wheel has come.
24:09This wheel has come.
24:10So remember,
24:12we will meet on the next time of the Master Chef.
24:15Thank you very much.
24:17At night,
24:18at 9am.
24:19All the best.
24:20That's great, Akshay sir.
24:21Wow!
24:23Akshay ji,
24:24you are OG host.
24:25Thank you so much,
24:26Master Chef.
24:27Thank you so much.
24:28Thank you so much.
24:29Thank you so much.
24:30Thank you so much.
24:31Master Chef.
24:32Thank you so much.
24:33Thank you so much.
24:34I'm very excited to see Wheel of Fortune.
24:36I'm very excited to see Wheel of Fortune.
24:37And to meet you and your whole team,
24:40All the best.
24:43In that show,
24:44there will be a chance to win with Wheel of Fortune.
24:46But here,
24:47you will have a chance to win with your plate of fortune.
24:51Time for tasting.
24:52The first thing,
24:54the first thing,
24:55the first thing,
24:56the idea and the flair
24:57is really showing us
24:58that is
24:59Simran and Himanshih.
25:00Thank you, Manchik.
25:30Thank you, Chef.
25:31This is pure work of art for me.
25:34What about this? Zimran or Himansi.
25:38I'll tell you,
25:40less than less than less than 10,000 copies will be made in the next week.
25:46This dish is going to be viral.
25:48Absolutely.
25:52Chef, our today's dish is called the color of children.
25:55Because in India, every festival is made very colorful.
25:59There are many colors.
26:01The whole house is filled.
26:02Like my master chef's set is filled.
26:06And we make every festival
26:09for an auspicious festival.
26:11That's why today we have made Rangoli.
26:16From the north,
26:17from the west,
26:18from the west,
26:19from the east,
26:20from the east,
26:21from the east,
26:22from the east,
26:23from the east,
26:24from the south,
26:25from the south,
26:26from the south.
26:27In the west,
26:28we have made four sauces.
26:29Yes.
26:30One is
26:31cassundi and raw mango.
26:32Peely.
26:33The second is pumpkin, peanut and tamarind.
26:35One is
26:36hunkard, mint and coriander.
26:38And one is
26:40beetroot and
26:41one other thing.
26:42Three.
26:43Three.
26:44Three.
26:45Absolutely.
26:46Three.
26:47One is
26:48a
26:49a
26:50a
26:51a
26:52a
26:53a
26:54a
26:55a
26:56a
26:57a
26:58a
26:59a
27:00a
27:01a
27:02a
27:03a
27:04a
27:05a
27:06a
27:07a
27:08a
27:09a
27:10a
27:11a
27:16a
27:18a
27:19a
27:20a
27:21a
27:22a
27:25a
27:26a
27:28a
27:29a
27:30a
27:31a
27:32I'm in love with this. I love it.
27:47I love it.
28:27The Khaitarabadi Veg Haleem.
28:31Normally, there is no bread served with Haleem,
28:34because there is already anaj in it.
28:53The texture is matched with Haleem.
28:56But in the flavors of Haleem,
28:58there is an important thing about Haleem.
29:01There are some special sauce in the pantry.
29:05It's not good.
29:07It's good.
29:08It's better.
29:09Yes.
29:10But if Haleem doesn't have a sauce,
29:12how will Haleem make it?
29:14Today, we have made the dish.
29:16His name is Dadi Nani.
29:18It's good.
29:19It's good.
29:20It's good.
29:21It's good.
29:22It's good.
29:37How is this dish?
29:40You come here from MasterChef,
29:41so it doesn't have ancient dishes to master chef, right?
29:43Then it's the same thing, clean and clean.
29:49Gundel Khandi Sizzlers.
29:58The way you served this platter in your mind,
30:01this is a retro style.
30:03It's brilliant, it's good.
30:05But if I talk about flavors,
30:07then you're going to lose.
30:08I just think that our team is the best performance.
30:16We're taking the Jhaki, Yasmeen and Mahfouz.
30:19Come on.
30:38Yeah, under a car parcel like if time
30:57Chef Mary dish can I'm a piece any class for
31:04Telly about to move a record up to much cheaper rubber
31:07Mr. Sir, first class has been 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 the mouth from the mouth.
31:33If you talk about eating,
31:34after the flair,
31:36you should get out of the dish once again.
31:42Because you took us to that level,
31:44that everyone had stopped here.
31:47The meat is broken, broken, broken.
31:50This dish didn't get out of that level.
31:54That's why it's so good.
31:57But congratulations.
31:59If you enjoy the flair,
32:01you have understood the best.
32:03Thank you, sir.
32:04Okay? Thank you.
32:09And our next jhanki is from Maharashtra.
32:12Here, Archana Ji, Rupali Ji,
32:14take your jhanki.
32:20Oh, Baba.
32:21Wow.
32:24Wow.
32:30Malwani Bix.
32:31Malwani?
32:32Bisak.
32:33Bisak.
32:34Bisak.
32:35No, bisak.
32:36Bisak is French.
32:37We don't say bisak.
32:38Bisak.
32:39We have got a bit of butter.
32:41We put it in butter,
32:42because the color is white.
32:43We wanted white.
32:44It was white.
32:45It was white.
32:46It was white.
32:47It was white.
32:48It was fried,
32:49so that it was orange.
32:50And we added a little green oil in our kadi.
32:52So, it would also show the color of our Thailand.
32:54And it would also show the smell of our Thailand.
32:56Orange, white, and green.
32:57It's a tirling.
32:58It's a tirling.
32:59It's a tirling.
33:00It's a tirling.
33:01It's a tirling.
33:02It's cute.
33:03But what will happen to me in the main course?
33:07It's a loft soup.
33:09It's a loft soup.
33:10Loft.
33:29It's a tirling.
33:30It's a tirling.
33:31It's a tirling.
33:33In restaurants, we do have soup.
33:36We try to serve it with bread.
33:38We'll try.
33:39It's a tirling.
33:40We want to look back.
33:41If a dish is a tirling.
33:42It smells well.
33:43People say the soup is better than to to be interesting.
33:46If you wear the soup with the sauce,
33:48you can dip it with the sauce.
33:49But if you go to a restaurant,
33:50you don't expect the taste of it.
33:51The texture on my palate has the taste.
33:54And with one thing.
33:56I would say the oil.
33:59I thought this dish was very good, but Vikas said that I'm missing bread, I'm missing rice, and definitely this dish is very oily.
34:10So wherever your technique is good, the flavors are good.
34:15There are only two small mistakes that take a little bit to the top.
34:21Passer go to Karat, Kerala and Dakshin Karnataka.
34:33.
34:54Chef, first of all, I would like to tell you about this.
34:59Yes.
35:00The one that we see in our country.
35:03Every place.
35:04In the school, in the Republic Day, we are standing in the assembly.
35:07The one behind the one.
35:09When there is a parade, we see one there.
35:12This is our Karataka.
35:16One dish.
35:18One dish.
35:20Then we will be one.
35:23Very nice.
35:24We are scared today, that our plating experience, the live plating, it's very simple that chefs comment that anyone can do this.
35:43I think that anyone can do this.
35:50I think that the person who has food full of food is a very lucky person.
35:56I agree.
35:57Yes.
35:58It's very nice.
35:59And the people who have so much love, so much love, so much love, and so much variety.
36:05First of all, thank God for that.
36:09That we have so beautiful food and so beautiful country.
36:14Where we make so beautiful ingredients.
36:18And this food is our gift.
36:20Anadato Suki Bhava.
36:21Anadato Suki Bhava.
36:22Anadato Suki Bhava.
36:23Anadato Suki Bhava.
36:24Anadato Suki Bhava.
36:25Let's taste it now.
36:26Let's taste it now.
36:42That is Kosamri.
36:45Guava Chutney.
36:47Guava Bud.
36:48Radish Palya.
36:50This.
36:51Yes.
36:52Radish Palya.
36:53Cabbage Palya.
36:54Inji Tair.
36:55Inji Tair.
36:56Ginger and Dahi.
36:57Ginger and Dahi.
36:58Ginger and Dahi.
36:59Pickle.
37:00And this is Ambe Bhajjay.
37:01That's a pickle.
37:02Mirchi Bhajji.
37:04And this is a sweet potato dessert.
37:07Come appetizer.
37:11I like mirchi.
37:13This is mirchi.
37:15This is mirchi.
37:16This is mirchi.
37:17Let's see.
37:18Cheers.
37:19Cheers.
37:26This is mirchi.
37:27This is mirchi.
37:28This is mirchi.
37:29This is mirchi.
37:30This is mirchi.
37:31This is mirchi.
37:32This is mirchi.
37:33This is mirchi.
37:34Hands down.
37:35This might be one of the most delicious meal I've had in MasterChef.
37:43Today, you are representing something much bigger than both of you.
37:47ā
37:48This will be rankenke.
37:49Awesome.
37:54We'll take advantage of the eating approach, as well as we know, we need food for us.
37:57This also is my food.
38:00This also is my pode to look.
38:02We cannot stay to sleep.
38:04We cannot takeį»Æ it suddenly.
38:05We can can just leave.
38:06Thank you for this and the both of you.
38:08Thank you, thank 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.
38:38Oh, oh, oh, oh!
38:45It's great.
38:50This is the real India on a plane.
38:55I'm very happy.
38:56Very happy.
39:02Now, today's final tasting.
39:05Manjoo Ji, Manjoo Ji, Parvati Ji, Himang,
39:07your food is not complete.
39:10That's why your tasting will not be done.
39:17And further, this is for you all.
39:22Sorry.
39:23Today's last tasting is from Nagpur,
39:26Gandhye Brothers, take your food from Nagpur.
39:33Nice.
39:34Oh, oh.
39:36Oh, we're going to get a dog.
39:37You're putting a dog on it.
39:42That's a jadugari. Oh, in the air.
39:52This is a jadugari.
39:53It's a jadugari.
39:54It's a jadugari.
39:57I'm happy.
39:57You guys can see me.
39:59Oh!
40:01What's this?
40:02Oh, it's a jadugari.
40:04Oh, it's a jadugari.
40:05What's it done?
40:06Put it, put it, put it, put it, put it, put it.
40:09In the kitchen of the master's chef's first,
40:10this thing has never been attempted.
40:12And it was very, very happy for us
40:15that we will attempt this thing today.
40:17It's a bit of a jadugari.
40:27You can eat it.
40:27Ah!
40:29It's plastic.
40:29It's plastic.
40:59Flair King, I don't want to talk about flair.
41:13I want to talk about effort.
41:15I have never witnessed anything like this in MasterChef.
41:19Thank you so much.
41:21What's your name, Vikram?
41:23Tell us about this.
41:25Today, we have made a sweet water.
41:27Yes.
41:28So, air is a very good tool in cuisine.
41:31We also eat food.
41:33There were three elements used.
41:35There was an air balloon made from sugar.
41:38One is inspired by the Malayians.
41:41The Malayians are inspired by the Malayians.
41:44The Malayians are inspired by the Malayians.
41:46It's inspired by the Malayians.
41:49And we wanted to end the dish with a flair.
41:53Usually, in the Dalat's chart,
41:55we serve the water in the Katori.
41:57The water is the water in Kesar's water.
41:59So, if you keep the water in 2 seconds,
42:02the water will come in.
42:04So, I want you to eat it later.
42:06Enjoy the dish.
42:08We have taken a pair from North.
42:10We have taken a Nolan Wood.
42:12We have taken a Nolan Wood.
42:14In the West, we have taken a Nair.
42:18In the South, we have taken a Vanilla Bean.
42:20Which we have also added in Malayians.
42:22And in the bottom, we have made a caramelized crumble.
42:26We have added a caramelized crumble.
42:28Let's taste it.
42:30Awesome.
42:39I feel joy.
42:40Low-jueil-ito doing this.
42:41Let me see in the 5th century.
42:42Now lets us feel making this chips
42:44If someone has eaten one time, he will tell you, by watching this chicken, this is perfection.
43:02Thank you, sir.
43:05Perfection.
43:09Oh!
43:10Oh, that's a little.
43:13It's a little.
43:15It holds.
43:16Brilliant.
43:18Come on.
43:31This is my mom's children.
43:34This is a perfect dish for me.
43:40That's too bad.
43:42Oh!
43:43Oh!
43:44Oh!
43:45Oh!
43:46Oh!
43:47Oh!
43:48Oh!
43:49Oh!
43:50Oh!
43:51Oh!
43:52Oh!
43:53Oh!
43:54Oh!
43:55Oh!
43:56Oh!
43:57Oh!
43:58Oh!
43:59Oh!
44:00Oh!
44:01Oh, thank you.
44:05We were on the clouds, which was our dish today, Badal, we've been sitting on it now.
44:18You both, Nagpur brothers, two brothers, both of them.
44:26I'm already watching these brothers in the top five.
44:43Aribaapro.
44:44Now we have the result.
44:46The one who has written the new form of food,
44:50has won a challenge and has made it himself,
44:53the one who has beenā¦
44:55Aajinkya Vikram, you.
44:57You are safe from the elimination of the master chef in the kitchen, the superstar Karizwag Kapoor.
45:14The dish of soul, the purpose of Kapoor's khandan, and the originality of classic Indian dishes.
45:23And the dish of a master chef's level.
45:25I never thought that the dishes of our family can be such a different rendition. Superb!
45:42If they are Chin2 Uncle, they will also like it.
45:47.
45:49Oh, yeah, thank you.
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