MasterChef India Hindi Season 4 Episode 19 | Restaurant Takeover Challenge | 29 January 2026 | Full Episode #trending #viral #foryou
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00:00You
00:05You
00:10You
00:15You
00:20You
00:22Welcome to Mainland China
00:25You
00:27You
00:29You
00:30You
00:32You
00:34You
00:35You
00:37You
00:39You
00:40You
00:42You
00:44You
00:45You
00:47You
00:49You
00:50You
00:52You
00:54You
00:55You
00:57You
00:59You
01:00You
01:05You
01:10You
01:12Welcome to Masterchef India
01:14Co-presented by Viva
01:15Mayo Ketchup and Sauces
01:17Co-powered by IKEA
01:18Fortune Chucky Fresh Aorta
01:20Partner Kohler
01:21Cat Salt and Spices
01:22Richer Sales
01:23And Swiss Frozen Snacks
01:25Today
01:27Today
01:28You
01:29The first restaurant
01:30Take-Over Challenge
01:32A true example of a flagship restaurant
01:35And a fine-dined restaurant
01:37This is Mainline China
01:38This is
01:40The first restaurant
01:42And a flat-down restaurant
01:43Last year
01:4430
01:45This is it.
01:46This is it.
01:47This is it.
01:50This restaurant's second name is Trust.
01:55This restaurant's second name is Trust.
02:00This restaurant's second name is Trust.
02:05Today we will make Indian style Chinese dishes using none other than...
02:10This restaurant's second name is Trust.
02:15This restaurant's second name is Trust.
02:20This restaurant's second name is Trust.
02:25This restaurant's second name is Trust.
02:30This restaurant's second name is Trust.
02:35This restaurant's second name is Trust.
02:40This restaurant's second name is Trust.
02:45This restaurant's second name is Trust.
02:50This restaurant's second name is Trust.
02:52For the national flavor and texture, use viva dips, sauces,
02:57dressings, spreads, or different types of mayonnaise.
03:02MasterChef's World Class Pantry's Viva's Special
03:07Zones, you will get viva's wide range of super tasty ketchups, variety of
03:12creamy miyonis, dressings, sauces, spreads, or wok-talk-a-instagrams.
03:17And noodles in Chinese sauces.
03:19Because the fruit is viva.
03:22And in the eye care zone, you will see every style of plates and bowls.
03:27Here you will get cast and pans, premium non-stick cookware, stainless steel cookers,
03:31and kardai.
03:32For the fortune of the rack, you will get a fortune.
03:34Fortune, Chucky, Freshata, Suji, Mayda, Fortune.
03:37Fortune soybean oil, Fortune mustard oil, and other things.
03:42So, for the cooking stations, you will get a bold and luxurious look.
03:44You will get a multi-purpose, spacious...
03:47and durable sinks.
03:48And with touchless technology and multi-spray options, innovative products.
03:52Faucets.
03:53Gatch, salts, and spices right here.
03:57So, you will get all the food.
03:58You will get all the food.
03:59Cash-missalee's wide range with variety of cats.
04:02sprinklers and pink rock salt.
04:07We power Vijay Sales.
04:08In the zone of Vijay Sales, you will find durable refrigerators.
04:12Mixer grinders, quality air fryers, hand blenders and all that.
04:17In the ready-to-cook frozen snack section, you will get ready-to-cook frozen snack section.
04:22Quality samosa sheets, spring roll sheets, delicious puffed paratha, puffed pastry sheets,
04:26crispy...
04:27...threads, tasty kunafa dough and all that.
04:29MasterChef's world-class pantry today.
04:32MasterChef
04:37In the first time you have a challenge, you don't have to do the work in the jodas, so you can split the jodas.
04:42Based on individual strength, you have to do your team.
04:47You have to do the work in the kitchen, and you have to do the work in the kitchen.
04:52Service is equally as important.
04:57As the back of the house, we will try to live in every mode.
05:02In the front of the house, I will guide you.
05:05And in your kitchen,
05:07I will guide you.
05:09Okay?
05:10Thank you, Chef.
05:12In the front of the house, I will guide you in the kitchen.
05:17And I will guide you in the kitchen.
05:18So, let's go.
05:19Both captains ask us, which 4 people have been in the kitchen?
05:22In the front of the house,
05:23and which 6 people will go to the kitchen with Chef Kunal?
05:27We have to plan this whole night,
05:31that 10 people will be in the kitchen.
05:32We have to plan this whole night,
05:34which 10 people will be in the kitchen.
05:32What will we do in the kitchen?
05:33What will we do in the kitchen?
05:34Now, one thing that we have in mind is that
05:36we have to plan this whole night.
05:37people have to plan this whole night.
05:39So, let's do a lot of cooking.
05:42They are not strong enough, they have a little bit of experience.
05:47We will keep it in the kitchen.
05:49I'll leave this kitchen in the kitchen.
05:52All right, blue team.
05:53Chef Himanshi, Himang, Mehfuz, and Channah.
05:57You will service them in the restaurant.
05:59And the rest of the kitchen will cook them in the kitchen.
06:02Manju Ji, Manju Ji, who will be in the service?
06:04Venu Ji.
06:05Venu.
06:06And Anju.
06:07And Harshani and Prabhu.
06:10You four.
06:12We will service them in the kitchen.
06:14We will not do anything in the kitchen.
06:15We will not do anything?
06:16That's what I mean.
06:17Yes.
06:18Only six people will go to the kitchen.
06:20Four people will stay down.
06:23We are completely shocked.
06:25Because the four people will not do anything.
06:27We will not do anything in the kitchen.
06:28We will not do anything.
06:29We have a lot of major responsibilities in kitchen.
06:30We have a lot of major responsibilities in the kitchen.
06:32And we will not do anything.
06:32and all people were sent on the bench.
06:34So this is very shocking for us.
06:36The people who are going to go with me...
06:37in the kitchen, there are chefs in the kitchen, who are in the restaurant, they are in the servers.
06:42The server doesn't cook.
06:46Now, the people.
06:48The kitchen is assigned to me.
06:50Let's go.
06:52The kitchen is assigned to me.
06:56The kitchen is assigned to me.
06:57I see kitchen.
07:02When I was entered, I was scanning the whole 360 degrees of what it is and what it is.
07:07I felt good because we entered a commercial kitchen.
07:12It was also a master chef level.
07:17It was also a master chef level.
07:22Everybody ready? Yes, sir.
07:24Captain and captain.
07:27Before you begin, I will tell you that these burners are high-pressure burners.
07:32Be very careful.
07:33This heat is very fast.
07:35You can also eat food.
07:37You can also eat food.
07:39So, you both captains.
07:42Please division your team.
07:44Who will do this?
07:46Because…
07:47the first customer will come in three hours.
07:50This way, all the very best.
07:52Get, set, cook!
07:55Thank you, thank you.
07:57Come on, guys.
08:02First of all, I told Archana that you have to boil rice.
08:07Let's start.
08:08Archana said to Rupali,
08:09let's boil noodles.
08:10I will manage both of them.
08:11I said, okay.
08:12Let's boil rice.
08:15Rajasthani garlic and chili.
08:17Parvati auntie said,
08:18I will make it very good.
08:20Shree and Shree are starting spring.
08:22This is the filling of the egg rolls and the chicken dumplings are going to be in.
08:27As soon as Yasmin said to cut it, you need to cut it and stick it in the filling.
08:32I'm going to get to the end of the day and I'm going to get to the end of the day.
08:37we have done work with all of them.
08:41Like Dipali.
08:42and Zamna Ji are both vegetarians, so we have to do our vegetation.
08:47They are our baker, so we have to work with them.
08:52I have a whole section of non-wage. Vishnu Ji is working with rice and noodles.
08:57Now we have to work with rice.
09:02We have to work with rice.
09:07Now we have to work with rice.
09:09First of all, let's do this quantity.
09:12Vishnu Ji?
09:15Vishnu Ji?
09:17Rice?
09:18Separate.
09:19Noodles?
09:20Separate.
09:23So, your teammates, who are making food, are preparing their own.
09:26You are preparing for your preparation.
09:27We have to work with them.
09:28Three things are very important here.
09:31First of all,
09:32Guest to greet them.
09:34Sit down.
09:35The other thing is,
09:36Guest to make a menu.
09:37Guest to make a menu,
09:38order to make a menu,
09:39order to make a menu,
09:40order to make a menu.
09:41The third thing is,
09:42food to make a kitchen.
09:42And to make a menu,
09:43take the menu,
09:44in order to make a menu,
09:45take the menu.
09:46The third thing is,
09:47you can have a menu.
09:47cover.
09:48So, today is the time that you have to get one of those who have been 43 years.
09:52In 43 years, many restaurant brands have been created and started.
09:57India's first share market has been listed.
10:02Restaurant, company, speciality foods, which is more than 120.
10:07The founder of the restaurant, please welcome Anjan Chata.
10:12Wow.
10:22Anjan Chata.
10:23Anjan Chata.
10:24I think that your journey has been...
10:27Absolutely.
10:28...hospitality world, a dreamer.
10:47And discipline also.
10:48So the essence of its essence is so much.
10:52I love you.
10:53Oh, yeah.
10:54I love you.
10:55I love you.
10:56I love you.
10:57Look, we can take this very clearly from Anjan Ji.
11:00The aspect of service is the same.
11:02Right?
11:03But I think if we talk about the front of the house,
11:07if we talk about the house to touch, move and inspire,
11:11then...
11:12In the whole world,
11:13we touch, move and inspire,
11:17if there isn't a restaurant,
11:19then there isn't a bungalow.
11:22I love you.
11:24I love you.
11:25I love you.
11:26I love you.
11:27So, in the living room,
11:28which I used to go to a restaurant,
11:30I love you.
11:32I'm gonna get it again.
11:33Woo.
11:34Woo.
11:35Woo.
11:36Woo.
11:37I learned something that's very personal for me.
11:40I don't have any advice at this restaurant.
11:42Or if it's your child or my son or a dream,
11:45so he said you don't realize that one point
11:47between two and three,
11:48you don't realize that one point
11:49for two,
11:50and that one.
11:51And that one.
11:52And that one.
11:54And that one.
11:55And that one.
11:57I heard that it's an example of the other.
11:59You're not my son.
12:00When he believed in that situation,
12:02when he was a person,
12:03he had a transformation.
12:07He lived in his life and his dream,
12:09was the one.
12:10He lived here in India.
12:11I'll see you next time.
12:16Where did he tell me about this at Columbia hospital?
12:21This restaurant will be such a restaurant that when it comes to restaurants, it will be such a restaurant.
12:26This restaurant will be such a restaurant.
12:29Do you remember that?
12:31This restaurant will be such a restaurant.
12:36This restaurant will be such a restaurant.
12:41Where do I keep this restaurant?
12:43My husband said that this restaurant will be such a restaurant.
12:46Do you need to work your own restaurant?
12:49Do you have a whole cuisine?
12:51A brother who has passed his hand in his hand, a dream...
12:56that you have to do this with me.
12:59This time you don't have to open a restaurant.
13:01You have to open a house.
13:06You have to open a house.
13:11You have to open a house.
13:16You have to open a house.
13:21You have to open a house.
13:25You have to open a house.
13:26You have to open a house.
13:27You have to open a house.
13:28This is where I'm going.
13:29You will live tonight.
13:34Okay, good to see you guys.
13:35Let's be in here.
13:37Bye.
13:36No words.
13:38You're lucky you're in a row.
13:41because I don't see everyone on my own.
13:46We have to show the world what we can do.
13:52We've got a little time left, we've got ready.
13:54We've got a cruise.
13:56Thank you. Thank you. Thank you so much. Thank you.
14:11Our team's name is Walk Desi and this is our strategy today.
15:06I'm not sure what happened.
15:07It's 2 kilos of chicken.
15:08I'm not sure what happened.
15:09I'm not sure what happened.
15:10I'm not sure what happened.
15:11How much travel has happened? 1 kg, 2 kg, 3 kg?
15:162 kg?
15:16Yes, 2 kg.
15:17Is it good?
15:18Is it full?
15:19And how much noodles is it?
15:21I don't know.
15:23I don't know.
15:24I don't know.
15:25I don't know.
15:26I don't know rice.
15:30Archanal, you have...
15:31I don't know rice.
15:32I don't know rice.
15:33I don't know rice.
15:34I don't know rice.
15:35I'm confused.
15:36Cure?
15:38Here we go, see it then.
15:41Any bite?
15:42So it is schleured.
16:01.
15:41With the team, there is a lot of quantity.
15:44I understand.
15:45Yes.
15:46I will ask you why this is Chinese food.
15:48Or this is a noodle.
15:50I know that the vegetables are ready.
15:51The vegetables are ready.
15:52But the vegetables are finished.
15:53Yes, sir.
15:54Will you boil the vegetables in the last moment?
15:56Yes, sir.
15:57I feel that the vegetables are low.
15:59Yes, sir.
16:00And one more.
16:01Smell the vegetables now.
16:02Let them take it and get another soup.
16:04After жел 껍os,
16:27I will not fry it so that it will not be done.
16:30After that, I have the sauce.
16:32No, no, no, no.
16:33How much time do you take prawns?
16:35Only one minute.
16:37One minute.
16:38Why are you getting the sauce right now?
16:41Now...
16:42How much time do you get the sauce right now?
16:44No, I am thinking that all the prawns...
16:47I will keep the sauce right now.
16:48After that, I will assemble it with the sauce.
16:51Then it will be done.
16:52What is your decision?
16:53What is your decision?
16:54Fish and prawns.
16:55Because they are deep-fried.
16:57Yes.
16:58And you don't have time to cook it.
16:59That's why the sauce is freshly fried.
17:02Yes.
17:03It's your decision.
17:04Okay.
17:05Then the prawns are over-cooked.
17:06Yes.
17:07You have to cook it so fast.
17:09No, sir, doctor.
17:10Okay.
17:11Okay.
17:12Let's go.
17:13Let's go.
17:14Let's go.
17:15Okay.
17:16Let's go.
17:18What is this scene of the dim sums?
17:19Yes.
17:20What is this scene of the dim sums?
17:21Yes.
17:22What is this scene of the dim sums?
17:23E-
17:22I don't have to cut the noodles in the oven, so I'm going to cut the noodles in the oven.
17:27I want to learn camera attention too.
17:32and two-three members have felt that when the camera comes here,
17:37Guys, you are working or not?
17:40Everything is perfect or not.
17:42Sometimes our Jethani ji felt a little bad.
17:47Asmin, dumplings take a lot of time, a lot of time.
17:52Do it, just do it, just do it.
17:53Just do it, quickly, quickly.
17:56When the camera is coming in front of you,
17:57I am coming in front of you.
17:58And I am coming in front of you.
17:59And I am coming in front of you.
18:00Because my camera is coming.
18:02And Hillary.
18:03Then the camera is coming.
18:04And then the camera is coming.
18:05And then the camera is coming.
18:06I am coming.
18:07I am going to try it.
18:08Because I am coming in front of you.
18:10And I am coming in front of you.
18:11And I am coming in front of you.
18:12And I am coming in front of you.
18:17It becomes a tension.
18:22I have used Veeba's Walk Talk range chili vinegar for my momos.
18:27Manju ji, like Captain...
18:32She is doing a great job because we only have two non-vegetarians.
18:37So, Manju ji said that I can't go anywhere.
18:42Because the chicken and prawns can only do that.
18:46So, like...
18:47So, like non-vegetarians have less, I took the take-over to check all the elements.
18:52I will update Manju ji.
18:54So, Manju ji know that...
18:57How is flow going?
18:58And there is no need to run more than them.
19:02I will update Manju ji.
19:04I will update Manju ji.
19:06I will update Manju ji.
19:07How is flow going?
19:08What is flow going to I am with?
19:11Take care.
19:12Okay, then.
19:14Theтора to her.
19:19I will update Manju ji.
19:22I can't goII ji.
19:23I can't goII ji.
19:28I will update Manju ji.
19:31I will update Manju ji.
19:36We are ready for our area.
19:38We are ready for our area.
19:40We are ready for our area.
19:41It is hard for us to offer the performance.
19:43We are ready for our area.
19:46We are making the Batch main course and the base gravy is also made.
19:49In that way, Viva's walk-to-of range.
19:51I used the sausage.
19:54I managed a lot of things.
19:56I wanted to make the appetizer's stuffing.
19:58I wanted to make the main currys and manage the whole team.
20:01We are asking, Captain, what's the update?
20:06So, you are getting a lot of attention that our...
20:11If you have time, the cooking cannot be completed.
20:13Because it is a lot of work,
20:15it will be much more attention.
20:16We are getting a lot of attention that our time will be finished.
20:19We are getting a lot of attention.
20:21Madam, which is an international way?
20:23It will be a little bit like this.
20:25It will be a little bit like this.
20:26If you're making a lot of attention,
20:27you will cut your hands.
20:28This is probably not the same.
20:29It will be a little bit like this.
20:30You can keep it in the middle of the morning.
20:31you can do the kitchen, you decide, you run the restaurant, ma'am.
20:36Yeah, I'm going to go.
20:41Clean, clean, clean, clean, clean.
20:46Look, professional kitchen is very important in professional kitchen.
20:49Your own restaurant is a restaurant.
20:51Do you know this?
20:52I don't even know how much I do clean and go back to work.
20:56Now, why not clean?
20:57Today, you are in pressure.
21:01No, Shivaya, nothing.
21:02I am on point.
21:06I will tell you who is nervous, who is fake.
21:11Who is working?
21:14Who is nervous?
21:15Confused.
21:16Confused.
21:17Totally confused.
21:22I am in pressure.
21:23I am in pressure.
21:24I am in pressure.
21:26In pressure.
21:26It's completely different from MasterChef's kitchen.
21:28In MasterChef's kitchen, we'll have our counters peacefully.
21:31What a great deal.
21:35Team Blue, Team Red.
21:36Time is very low.
21:38You have only half minutes left.
21:41Come on.
21:46The filling is very spicy and crusty.
21:51You can also take it in the Twitter notes.
21:53So, it's like a bread from outside.
21:55But the inside.
21:56because it will be hot and spicy and I'm just shaping the bow.
22:01And when our service will start, we will steam it for 20 minutes.
22:06We will get fresh and fresh and we will go to the guests.
22:11After half, our first customer will come to the restaurant.
22:1680% of the customers will come to the restaurant.
22:21And with this, there are sauces and curries ready.
22:26So, non-veg prawns or chicken, they are fried, ready, cooked.
22:30Every chicken...
22:31Now, we will taste it.
22:33Is it enough?
22:36So, I have seen that the spring roll filling is ready.
22:39The dumplings are made of Yasmin.
22:41But now, I'm still getting tension that our spring rolls will start to coat.
22:46And then, I saw Parvati Aunty's dips are made of duty.
22:49Now, they are not doing anything.
22:50So, I told them...
22:51So, let's go and roll the spring rolls.
22:53Let's go and roll the spring rolls.
22:56We are also getting tired of this.
22:57How would I put the layering on the left?
22:58Is it perfect or something else?
23:00No.
23:01Then, we have a couple of different things.
23:01This is very good and very good.
23:04Perfect.
23:05When we make dim sum,
23:06dumplings make, so the stuffing needs to be more stuffed in the outside.
23:11and if you have a doubt,
23:14it's best.
23:15First, Steven has done it.
23:16and check the captain to the captain.
23:19If the approval is approved,
23:21we will be able to check it out.
23:21...and then you can do bulk booking.
23:24So this was your today's Weber Tip of the Day.
23:26I will tell you about your team members.
23:31You can taste it, you can taste it, you can taste it, you can taste it.
23:36to make sure that everyone is ready to taste it.
23:41Okay, sure.
23:44Guys, Joby G is ready.
23:46Let me taste it first.
23:51Okay, what's going on?
23:55What's going on?
23:56It's very warm.
23:57Simran is the captain of the blue team.
23:59It's very warm.
24:00Because...
24:01It's very warm.
24:02It's very warm.
24:03It's very warm.
24:04It's very warm.
24:06Don't tip it.
24:11Hanji, Simran.
24:12Yes, Chef.
24:13Come here.
24:14Chef Kunal told me that
24:15there's a little bit of food here.
24:17Can you take a break dance?
24:18Who will sit on the counter?
24:19Who will order on the counter?
24:20Who will take the order?
24:21Who will take the order?
24:22You will take the order.
24:23If there's a table for me,
24:24who will take the order?
24:25You.
24:26You.
24:27You.
24:29Now, there are two confusion in my mind.
24:31If I become a counter-chef,
24:33then will Sri manage the kitchen
24:35with the rest of the bread?
24:36Because at that time,
24:37we have to manage the team.
24:38Because the counter-chef is the order.
24:41You need to get the order.
24:42So, will Sri give me the order?
24:44Or will Sri give me better?
24:46You.
24:47You want to be?
24:48What?
24:49The K.O.T.s you want to handle?
24:50I can.
24:51You can do that very well.
24:52But here, the kitchen has to manage the whole kitchen.
24:54Either you can manage it properly.
24:56I can see K.O.T.s, plating and finishing.
24:58Okay.
24:59Okay.
25:00Finally.
25:01So, my point of contact,
25:03Saishri, is your team.
25:04Yes, sir.
25:05You are right.
25:06Yes, sir.
25:06Final?
25:07Final?
25:08Yes, sir.
25:09Final?
25:10Yes, sir.
25:11Look at the aeroplane.
25:12Look at it.
25:11Yes, sir.
25:12Yes, sir.
25:13Yes, sir.
25:14You have to listen to it.
25:15Yes, sir.
25:16All the best.
25:17See you.
25:22This is my go-to game every day.
25:25I am very happy.
25:27I will be a big care-to-all.
25:28I can do it.
25:29You will start to figure out a big事情.
25:30I think, like, all the good details,
25:31I can do it.
25:32It is the exact same.
25:33You can do it.
25:35I can do it too.
25:36I am wide.
25:37I can do it.
25:38You can do it.
25:39You can do it.
25:40I can do it.
25:41It is the same.
25:42The other thing, you can do it.
25:44It is the same.
25:45I can do it.
25:46That's the same.
25:47I am the same.
25:48I can do it.
25:50Our prawn is fried, the masala is also ready and our chicken is also fried.
25:55How much time do you take the rice?
25:585 minutes.
25:595 minutes.
26:005 minutes.
26:00You should believe in this restaurant that the food will come soon.
26:04Think about this.
26:05Our noodles are prepared with rice too.
26:08All the best.
27:02Yes.
27:10It's closed.
27:11Yes, it's closed.
27:13Anshmeet, this is here.
27:15this is a regulator
27:17okay
27:19if we use the oil
27:20If we fry it, 180-200 maximum
27:24Or 300
27:25Don't worry, the fire will fall in the kitchen.
27:27I had to lower it, but it was on the regulator.
27:30It's broken. It's broken.
27:32It's broken.
27:34It's broken.
27:35It's broken.
27:37It's broken in the whole kitchen.
27:39It's broken.
27:40It's broken.
27:42It's broken.
27:44It's broken.
27:45It's broken.
27:47Where are you?
27:49It's broken.
27:50It's broken.
27:52There's water here.
27:55It's broken.
27:57It's broken.
27:59It's broken.
28:00It's broken.
28:02It's broken.
28:04It's broken.
28:05You put the oil in the fryer.
28:06It's broken.
28:09When it's broken, I'm not...
28:10I thought I closed it.
28:12But what happened?
28:15It's broken.
28:17I made the sauce sauce in Viva's walk-talk range.
28:20I'm using it for me to make it.
28:24In our team...
28:25The priority is that I have to do the plating, I have to do the plating.
28:30The priority is that the non-vegetarians are only two people, they have to do it.
28:35If you have a plating on the table, who will do this?
28:40This is Velvet Redeemer's non-vegetarians.
28:43So, we have made this decision.
28:45I am going to plating on the counter and plating on the counter.
28:50When the service starts, we will make fried rice.
28:55The responsibility of the starters was Yasmeen.
29:00The starters are sorted, fried rice is sorted.
29:02I have, because we have less people on the counter,
29:04so both...
29:05I have a responsibility to toss the currys manually,
29:08because we have prepared the condiments.
29:10All right, two teams, ready?
29:12Time is done.
29:15order should own a guy time through yannickie punga
29:20Okay, time started, let's get ready to go.
30:43Okay, eight Chinese Pranx Giros.
30:46Two order.
30:48Three Team Hi-Fi.
30:49The next order.
30:50Team Hi-Fi.
30:51Woo-hoo!
30:53The second order.
30:55Red Team.
30:56The second order.
30:57Red Team.
30:58The third order.
30:59Red Team.
31:00And now we're ready.
31:01Everything is ready.
31:02Why do we need our order?
31:03We're so happy that we have our first order.
31:06And we're also ready to make our next order.
31:08And we'll be right back.
31:09And we'll be right back.
31:11And we'll be right back.
31:12The third order.
31:13order team hi-fi
31:18well-wet idiopam team hi-fi
31:23they're going to cut us chicken manchurian
31:26chicken manchurian
31:27what are you doing?
31:28they don't have one order in the restaurant
31:31at least one order
31:33but almost five to six orders literally
31:35first two minutes
31:36in two minutes
31:38in two minutes
31:41in two minutes
31:43you are ready
31:45you are ready
31:46your kitchen is more than that
31:48then you are ready
31:49you are ready
31:50you think people are wrong
31:51they need something else to do for the service
31:53they are not able to sell your menu?
31:55we will order
31:56you are ready?
31:57yes sir
31:58you are ready
31:59but restaurants
32:00make sale
32:01and give this money
32:02all right?
32:03Remember, at the end of the day, where are the team going?
32:06I'll go to the challenge.
32:09Remember that.
32:10In the first phase, when we got one, seven, eight orders,
32:13we...
32:13We have done it very well,
32:15because until we plated one plate,
32:17we will get the other one.
32:18The team, high five!
32:20You have to...
32:21We have to...
32:22We have to...
32:23We have to...
32:24Two prawns,
32:25one chicken manchurian,
32:26one chicken chow mein,
32:27one chicken chow mein,
32:28and we will be ready to happen.
32:33We have to...
32:36We have to speak more.
32:37We have to speak more.
32:38Did it very well.
32:39Don't say,
32:40who works for it?
32:45He knows!
32:43Manchurians, you think it will be fried, but Manchurians don't provide fried, we don't provide.
32:48Manchurians provide pick-up with Punjabi spices.
32:53We have a spring roll with a creamy paneer.
33:08New order for Team Walk Desi.
33:11Woohoo!
33:14Your food is opened.
33:16Glass dumplings.
33:18Woohoo!
33:19Woohoo!
33:20Woohoo!
33:22Woohoo!
33:24Okay, new order.
33:25Push Paraj for Team Walk Desi.
33:28I'm Megan Push Paraj.
33:29New order, Akka noodles, Team Walk Desi.
33:33Hey, Akka noodles, sir.
33:34You're heading to Bangla.
33:36New order, Hong Kong fried rice, steamed rice.
33:38Akka Oh-san, do you want to walk these days?
33:39Now, Akka noodles, just try and powers with a Houka dry rice.
33:43Okay, so I can't stand deep.
33:43You have to do Hakka noodles. Who are you doing?
33:45I'm doing you.
33:46Hakka noodles.
33:47Kumpao chicken.
33:48Are you ready?
33:52I'm ready, aren't you?
33:53New order for Team Hi5.
33:58Going to order Team Hi5.
34:03Happy Belly Dog!
34:08Make a fried rice.
34:10Make a fried rice.
34:18Team Walk Desi, are you ready?
34:22Yes, Chef.
34:23If you're not ready, you're going to be going to play a band.
34:25Yes, Chef.
34:26One, two, three, four.
34:28Five orders.
34:29Five.
34:29You know, how many orders have come from our past?
34:32Yes, Chef.
34:32What kind of paneer?
34:32and crunch cut cut ready
34:34and go quickly
34:36Hong Kong Pride
34:37and a green basil
34:39and a kakka noodle
34:41Team walk this
34:424 more orders
34:44in one minute
34:459 orders
34:46now your
34:47real tester
34:48kitchen
34:51Another order
34:52Pushparaj
34:53Hong Kong
34:54fried rice
34:55with extra chicken
34:56chips
34:57Yasmin
34:58glass dumpling
34:59egg
35:02Sharma
35:03Sharma
35:04Sharma
35:06Sharma
35:07This is our oxygen.
35:11We live for this.
35:12We live for this.
35:17We live for this.
35:18I'm thinking that the whole K.O.T. is coming out without the wrongdoing.
35:22We live for this.
35:23We live for this.
35:24We live for this.
35:25We live for this.
35:26This is my focus.
35:27It goes ahead.
35:33We live for this.
35:36We live for this.
37:23And we also had the Hakka noodles, which was very good.
37:28Blue team noodles and hot rice. Both were amazing.
37:33The order of fried rice is made by Arshuna and Arshu, what?
37:38I have made fried rice, brother. How much it is.
37:41There are so many compliments.
37:43Today, Ikea's crocker has made my wish.
37:48Red team, Blue team, this is your today's...
37:53...beautifully done, well done.
37:56Hippie!
37:58Red team!
37:59Red team!
38:00Red team!
38:01Red team!
38:03Red team!
38:04Red team!
38:05Red team!
38:07Red team!
38:08Red team!
38:09Red team!
38:12Red team!
38:13I say I get it!
38:18Take your dishes please.
38:24Let's taste it.
38:25Thank you, all the best.
38:26Let's go.
38:28Let's go.
38:33Happy Belly Bao Ji.
38:38Cloud soft bao hugging crispy paneer.
38:40Not for lactose intolerant people.
38:43Let's go.
38:44Let's go.
38:45Let's go.
38:46Let's go.
38:48Let's go.
38:49Let's go.
38:50Let's go.
38:51Let's go.
38:52Let's go.
38:54Let's go.
38:55There's more milk.
38:56It's a filling.
38:57It's milk inside, but it's soft.
38:58But I'm missing a little bit.
39:00I feel like the filling inside the bow is a mistake.
39:03It's a filling.
39:04It's a filling.
39:05It's a filling.
39:06It's a filling.
39:07I think it's a filling.
39:08It's not like the filling.
39:09I just need a filling.
39:10It's a filling.
39:11It's a filling.
39:12It's a filling.
39:18A fiery meeting of South Indian Ghee, curry leaf crackle and
39:23old Chinese walk talk sauces.
39:25Chinese sauce or kadi patta.
39:28Red leaf first.
39:33And body.
39:38I'm really enjoying the sauce.
39:40I didn't expect it.
39:42I had doubts.
39:43It's called Karnataka's classical dish in Chinese form.
39:48I thought it's really interesting.
39:51It's spiked in it.
39:52It's sweet.
39:53The sauce is made.
39:54It's good.
39:55jerome or tuna.
39:56A sauce.
39:57The sauce.
39:58This is a very good
40:03idea for Indo-Chinese restaurants.
40:05This is Chick Chick Manchurian.
40:08Chick Chick Manchurian grilled chicken
40:10wrapped in glossy Chinese flavours
40:12finished with familiar
40:13Indian Spice Noot.
40:14This is a good idea
40:15because I have written it very well.
40:16It's like poetry.
40:18This is a good idea.
40:19This is a good idea.
40:20This is a good idea.
40:23This is a good idea.
40:24This is a good idea.
40:25This is a good idea.
40:27Let's take a look.
40:28Honestly, Chik Chik Manchurian is not going to work without it.
40:33It's not going to work without it.
40:38It's not going to work without it.
40:42It's not going to work without it.
40:43I think consistency is very important in a dish.
40:45It's important.
40:47Next, yes.
40:48This is Red Dragon Curry, a bold, spicy Indo-Asian curry with deep heat.
40:53It's a lingering warm and a tangy sweet richness.
40:56You can choose this.
40:58It's very intelligent.
41:03What an interview has happened here in lounge.
41:05cheering
41:08It's not going to work with seacrest.
41:10It's pushing the horses to fill香港 into common.
41:12It's always going to be refused to keep the horses up.
41:15It kind of takes a row.
41:18It's sort of parking.
41:19You've only been running for the horses and more.
41:20So what?
41:27Ah, the light's looking around.
41:29The divide.
41:30As you can see, it's also a form of hot sauce.
41:35With good texture.
41:37So good Kunal.
41:40I just think it's amazing.
41:43I think it's outstanding.
41:45The best part is that they are super spicy.
41:50It's so spicy that you dig into more noodles.
41:55It's spicy but it's very suavely spicy.
41:57It's very spicy that you dig into more noodles.
42:00It reminds me of Sradakwali Chowman.
42:02Hecha Chowman was $400 and I gave it to $600.
42:05This is the perfect example of Indian style Chinese.
42:10Sradakwali Chowman.
42:12Wow.
42:13Wow.
42:16Velvet area pump.
42:17South Indian silk meets Chinese heat.
42:20In a spicy noodle style sauce.
42:23In a spicy noodle style sauce.
42:24Newy description of this.
42:25This one will be written down below.
42:26That's what it is.
42:27Velvet is not anywhere.
42:28The name is big.
42:29Little.
42:30We'll see what's in the next.
42:31You can see.
42:32Oh.
42:33Oh.
42:34Oh.
42:35Look, the whole idea of Velvete Rediapam is that it is the idea of Velvete Rediapam.
42:40The idea of Velvete Rediapam is that it is the idea of Velvete Rediapam.
42:45The idea of Velvete Rediapam is that it is the idea of Velvete Rediapam.
42:50The idea of Velvete Rediapam is that it is the idea of Velvete Rediapam.
42:55The idea of Velvete Rediapam is that it is the idea of Velvete Rediapam.
43:00The idea of Velvete Rediapam is that it is the idea of Velvete Rediapam.
43:05The idea of Velvete Rediapam is that it is the idea of Velvete Rediapam.
43:09Let's see.
43:10Yes, sir.
43:11I hope you have a job.
43:15The idea of Velvete Rediapam is that it is the idea of Velvete Rediapam.
43:19Let's see.
43:20Kunal, your money has multiplied.
43:25rice or pori with desi ghee is common.
43:28Yup.
43:29Today, there is a Chinese twist.
43:30Which is an amazing idea.
43:32It's not bad at all, actually.
43:34I think it's a good idea.
43:35It's a good taste.
43:36South Indian ghi, pori rice, but it's Chinese fried rice.
43:40So, it's a good idea.
43:41But it's not a Chinese elevation.
43:43We have crossed the boundary.
43:45Overall, it's a good idea.
43:45Hits and Misses, definitely prawn and paneer definitely hits.
43:50In my opinion, the idea of pump noodle is a miss.
43:55Salt is a little bit here.
43:58Let's go, Blue Team Captains.
44:00Let's take your dishes please.
44:02We have our own own own own own own.
44:05all of us to complete this challenge.
44:10Let's talk about tasting. Thank you.
44:12Thank you, Chef.
44:36Let's see.
44:37Pretty amazing.
44:38It is.
44:39It looks great.
44:49The chutney is fire and the ice is spicy and soothing cool.
44:54Green chutney is so good, Khudal.
44:56I love it.
44:57Crystal juicy and delicate chicken dumplings.
44:59Served with bold in-house oil and chutneys.
45:05Dimpsons are also good in restaurants.
45:07Three to four pieces.
45:09I love it.
45:10I love it.
45:11I love it.
45:13Crystal skin.
45:14I love it.
45:15Dimpsom skin.
45:16Dimpsom fold and steam.
45:18The craft.
45:19and this dish is a very good land on the dish.
45:24There's a little juice and chicken fat wrapped in it, which is brilliant.
45:29It's not necessary.
45:30This oil is a lot of pressure.
45:34In our main course, Pushparaj Crispy Andhra Fried Chicken Tossed.
45:39In a delicious kumpaf sauce, it contains peanut and soy.
45:44It's a very catchy name.
45:45It's a name.
45:46Pushparaj pushparaj.
45:47Wow.
45:49Oh, my God.
45:50This dish is a blockbuster like Pushpar.
45:54Pushparaj full.
45:55Pushparaj full.
45:56But this is a big deal.
45:57Pushparaj full.
45:58Full.
45:59But this is a big deal.
45:59It's not flour.
46:00It's fire.
46:01I think the best dish of now is the best dish.
46:04It's the day.
46:05It can go in any restaurant like this.
46:07It's completely...
46:09The same recipe.
46:10Cut to cut.
46:11Copy to copy.
46:12Reel to read.
46:14Pushparaj full.
46:15Will you give me $600?
46:16I'll give you.
46:17I'll give you.
46:18I'll give you $800.
46:19If you talk about Blue Team, if you want to talk about Blue Team, it's a very value for money.
46:24Pricing.
46:25In English, dreamy basil veggies.
46:26Cube veggies, wok fried in a faked and soy basil sauce.
46:29Oh, this is basil.
46:30I think that's a miss.
46:34A little bit.
46:35I'll give you.
46:37A communion.
46:38The diesen ш Mc Dharma reduce the—the recipe is
46:39This is a very forgettable concept.
46:44Thicken sauce, Chinese style.
46:46Yeah.
46:47How much of that andhra...
46:49...the benchmark has increased...
46:50...the density of flavors.
46:51This is a little bland with it.
46:53Yeah.
46:55Abhay ji, Hong Kong fried rice...
46:57...or hakan noodles.
46:59Really?
47:00Mmm.
47:01Mmm.
47:04This is the radio fried rice.
47:07I can eat it.
47:08Yeah.
47:09This is Indian style Chinese street food.
47:14You know, this is rice.
47:15You can eat rice with more thanhra.
47:18You can eat rice with more thanhra.
47:19Mmm.
47:20That good.
47:21Then, if I have disappointed in one dish...
47:22...dreamy basil veggies...
47:23...but the rest of the dishes...
47:24...I think it's a forced dish.
47:25It's a vegetarian option to trade.
47:27This dish is hakan noodles.
47:29Trimple hakan noodles.
47:30Which shrimp?
47:31500 rupaiti.
47:35It's not innovation, but...
47:36...hakan noodles...
47:37...so...
47:38...haan.
47:39This dish...
47:39...and talk about this dish...
47:40...on your way back home.
47:41I try this.
47:42It'll be like this.
47:43No, it'll be like this.
47:44That's why I'm not sure.
47:45It'll be like this.
47:46It's like this.
47:47It'll be like this.
47:48It'll be like this.
47:49...for everyone to tell us what we've tasted.
47:52Which is a symbol of a very good restaurant.
47:55And after this, they knew that this is their signature.
47:58They paid it high price.
47:59And the price was justified.
48:01Good?
48:02Well done.
48:03Okay, let's go.
48:05Something good, something good, something good and something good.
48:09But ultimately...
48:09...homara decision matter nahin karta.
48:13Aaj matter karta hai dhanda.
48:15Business.
48:16Shelly.
48:17Challenge.
48:18Ab bari hai result ki.
48:19Sale ke basis.
48:21Business ke basis peh.
48:24Jho team ji ti.
48:24That's why it's time to tell us.
48:28Aaj aadono teams have walked talk.
48:29by Veeba and Veeba's entire range to use a lot of innovations.
48:34You can use Veeba's dressings and walk-talk by Veeba's sources
48:38and use Indian style
48:39by creating a different level of Chinese.
48:42But the winner...
48:44Veeba's team is one of those who understand innovation techniques
48:46and customers' preferences.
48:49And put it on your plate.
48:51Today, our blue and red...
48:54Veeba's team has gained 80,000 MasterChef currency.
48:59Asiha's eyes...
49:04Veeba's team has made 45,700 business.
49:09Wow.
49:13And the other...
49:14Veeba's team has made 34,300 business.
49:19The other...
49:20The other...
49:21Where the club will be.
49:22The other club will play.
49:23The other club will play.
49:24The other club will play.
49:24Pushpa Raj.
49:26Wow.
49:27Lekin Bazi.
49:29एक टीब ने बार लिया.
49:33उस्तिमिंकी एक दिश.
49:34बन गई यह अप सिगनेचर.
49:38तो भई आज का...
49:39चैलेंज जिस टीम ने जीता है
49:41और कमाल का खाना बनाया है.
49:44बोहे!
49:49लोटे!
49:54अणियान है!
49:55लोटे!
49:58आप टीम एक आपूझास्ट!
49:595 jodhiaan banty hain
50:01Is season ki pahli top 10
50:04Jodhiaan
50:09Blue team
50:11Aapka kitchen
50:12Vakhi a professional kitchen
50:14Ki tada chal raha
50:14Mere hesaab se
50:16Ye pushpa
50:17Definitely not
50:19Juga
50:20Aapka
50:24Aapka
50:24Aapka
50:24Aapka
50:26Aapka
50:27Aapka
50:28Aapka
50:29Aapka
50:34commendable और तब ही आज आपके उपर से सब के उपर से काज़ाइब करें
50:39आप जा सकते हैं
50:44और अब हमारी red team
50:49इप प्रंस को कस लीजे लाल नहीं काले
50:54क्योंकि कल का challenge आप ही में से किसी का आखरी challenge होगा
50:59इस master chef kitchen के अंदर
51:01आज आप से
51:04सब को face करना होगा पहला pressure test
51:09कुड़ का आप
51:10कुड़ का आप
51:11कुड़ का आप
51:14जल्गे अगिरा दिया
51:15औरी यार
51:19कुड़ का आप
51:20कुड़ का आप
51:24कुड़ का आप
51:25कुड़ का आप
51:26कुड़ का आप
51:29कुड़ का आप
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