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21:49The feeling is very spicy and sweet.
21:53It's ready to be breaded outside, but inside it will be hot and spicy.
21:58I'm just shaping the bow.
22:01When it starts to start, we will put it in the steam.
22:06We will get fresh and go to our guests.
22:10After a half hour, our first customer will come to the restaurant.
22:1680% of the food is done.
22:20We are just checking the bow.
22:22There are sauces and curries ready.
22:25The non-wedge prawns and chicken are also fried, cooked.
22:30Now we have to taste everything.
22:36I saw the filling of the spring rolls ready.
22:39The dumplings are made by Yasmin.
22:41But now I'm still getting tension
22:43that our spring rolls will not start.
22:46Then I saw Parvati Aunty's dips duty.
22:48They are made dips.
22:49Now they are not doing anything.
22:50So I said Aunty, come here and roll the spring rolls.
22:53So let's roll the layering rolls.
22:54So let's roll the layering rolls.
22:56I have kept the layering rolls perfect?
22:59Or something else?
23:00No, no.
23:01The layering rolls are very good.
23:03It's very good.
23:04Perfect.
23:05When we make dim sum or dumplings,
23:07we should have more stuffing.
23:10We don't have casing.
23:11But if you are getting out,
23:14the best is to put the steamer in the first place.
23:17You can chuck it.
23:18You can chuck it too.
23:19You can chuck it too.
23:20If it's approval,
23:21then you can do it again.
23:23So this is your Viva Tip of the Day.
23:26Thank you, sir.
23:27I'll tell you one thing.
23:28Every team member who is making it,
23:32you have to taste it.
23:33You can't taste it.
23:34You can't taste it.
23:35You can't taste it.
23:36You can't taste it.
23:37You can't taste it.
23:38That's why everyone is ready.
23:39You can taste it.
23:41You can approve it.
23:42Okay, sir.
23:43Guys, whatever thing is ready,
23:46you can taste it.
23:54Yes, brother.
23:55What's going on?
23:56The ball is very warm.
23:57Yes.
23:58Simran is the captain of the blue team.
23:59He's a big fan.
24:00He's a big fan.
24:01He's a big fan.
24:02He's a big fan.
24:03He's a big fan.
24:04He's a big fan.
24:05He's a big fan.
24:06He's a big fan.
24:07He's a big fan.
24:08He's a big fan.
24:09He's a big fan.
24:10He's a big fan.
24:11Yes, sir.
24:12Come on.
24:13Chef Kunal has told me
24:15that he's a little bit of a fan.
24:16He's a big fan.
24:17Can you see this?
24:18Who will stand on the counter?
24:20Who will take the order?
24:21Who will take the order?
24:22Who will take the order?
24:23You will take it.
24:24If there's a table for me,
24:25who will take the order?
24:26You will take it.
24:27You will take it.
24:28Now, there's two confusion in my mind.
24:31If I'm a counter chef,
24:33will Sri manage the kitchen
24:35so that the other pair
24:37will manage the team
24:39and the counter chef
24:40will make the order
24:41to get the order.
24:42So, will Sri give me
24:44or I will give Sri better?
24:46You want to be?
24:48What?
24:49The K.O.T.s you want to handle?
24:51I can do that very well.
24:52But here,
24:53you have to manage the kitchen
24:54here.
24:55You can manage it properly.
24:56I can see the K.O.T.s
24:58and plating
24:59and finishing.
25:00Okay.
25:01Final decision.
25:02Yes, sir.
25:03So, my point of contact,
25:04Saishri, is your team.
25:05Yes, sir.
25:06Final?
25:07Yes, sir.
25:08Final?
25:09Yes, sir.
25:10Yes, sir.
25:11Look, the whole aeroplane...
25:12Look, it's written.
25:13It's written.
25:14Yes, sir.
25:15Decided?
25:16Yes, sir.
25:17All the best.
25:18Let's go.
25:23This is my go-to game everyday.
25:25I can do this very well.
25:28Because I'm trying to figure out
25:29almost 60 to 40 K.O.T.s
25:31one time.
25:32Because today,
25:33Captain,
25:34is it or not?
25:35Who is doing what is doing?
25:36They don't want to think about it.
25:43Now, tell me,
25:44what is your job?
25:45Where did it come from?
25:46Yes.
25:47In the final stage,
25:48the first thing is going to go out.
25:49Yes.
25:50And our prawn is fried.
25:52Yes.
25:53The masala is prepared.
25:54Yes.
25:55And our chicken is also fried.
25:56Yes.
25:57And our chicken is prepared.
25:58Five minutes.
25:59Five minutes.
26:00In a Chinese restaurant,
26:01people believe that food will come soon.
26:03Yes.
26:04Think about it.
26:05The noodles are prepared.
26:07The rice is also prepared.
26:08All the best.
26:09All the best.
26:11Thank you, sir.
26:13I made the 30-40 bau.
26:15I made the bread.
26:16It was fried in the fryer.
26:18There was also a scene.
26:20I used the fryer.
26:22I used the fryer.
26:23I used the fryer.
26:24I used the fryer.
26:25I used the fryer.
26:26I used the fryer.
26:27I used the fryer.
26:28But then,
26:29what happens is that
26:30the oil of the fryer
26:31is burning.
26:32Oh my God!
26:34Stop!
26:35Stop!
26:36Stop!
26:37There is burning fire.
26:38There is burning fire.
26:39Oh my God!
26:46There is a grave.
26:47The red team has burned
26:49all the fire.
26:50They saw that we were scared
26:52of the fire.
26:53They were all rangers
26:55and all the fire.
26:56They were all off.
26:57No.
26:58Stop!
26:59Stop!
27:00Stop!
27:01Stop!
27:02Stop!
27:03Stop!
27:04Stop!
27:05Stop!
27:06Stop!
27:07Stop!
27:08Stop!
27:09Stop!
27:10Stop!
27:11Stop!
27:12Stop!
27:13Stop!
27:14Stop!
27:15Stop!
27:16Stop!
27:17Stop!
27:18Stop!
27:19Stop!
27:20Stop!
27:21Stop!
27:22Stop!
27:23Stop!
27:24Stop!
27:25Stop!
27:26Stop!
27:27Stop!
27:28Stop!
27:29Stop!
27:30Stop!
27:31Stop!
27:32Stop!
27:33Stop!
27:34Stop!
27:35Stop!
27:36Stop!
27:37Stop!
27:38Stop!
27:39Stop!
27:40The most important thing is that there is no accident in the kitchen.
27:44Don't panic.
27:48Give me a shower.
27:49I have it here.
27:50There is also a fire for it.
27:52There is water in there.
28:03Let's go.
28:05Put the oil in the refrigerator and waste all the time.
28:07When it started, I thought that I had to stop it.
28:12But what happened?
28:18I have used Viva's walk-talk range for making our main ports.
28:24In our team, the clarity is that I have to do the plating.
28:30Because the non-vegetarians only have two people.
28:32They have to do it.
28:34If Manjoo Ji has a plating on the table, who will do prawns, gyros?
28:39Who will do this non-vegetarians?
28:43So, we made the decision that I am going to plating on the counter and plating on the counter.
28:49I have to do it.
28:51When the service starts, the duty of making the fried rice,
28:56the responsibility of the starters was Yasmeen.
29:00So, the starters sorted and fried rice sorted.
29:02I have to do it because we have less people.
29:05So, I have to toss the responsibility of both of them.
29:08Because we have prepared the condiments.
29:11All right.
29:12All right.
29:13All right.
29:14All right.
29:15All right.
29:16All right.
29:17All right.
29:18All right.
29:19All right.
29:20All right.
29:21All right.
29:22All right.
29:22All right.
29:23All right.
29:31Let's go.
29:32All right.
29:33All right.
29:34All right.
29:35Let's see, guys.
29:36In the charter, we are giving happiness in the name.
29:41In the non-veg, there is a Chinese prawn ghee roast.
29:44There will be prawn prawn with Chinese and ghee roast, which is our Indian fusion.
29:50My team is blue.
29:51You have to give me blue and red.
29:55Our customers were very happy with our menu.
29:59Our team's name is Workday.
30:01The items like Pushparaj, Panneer Gone Crunchy, Glass Jumpling.
30:06It was very interesting to see what it would look like.
30:10They were asking.
30:12Let's try this.
30:13It sounds interesting.
30:15Let's see how it looks.
30:20Do you want to have rice or noodles?
30:23Okay.
30:24We are taking the order here.
30:27Which order should be taken on the table?
30:31And first order!
30:33The first order is Team Hi-Fi.
30:40Yay!
30:44Okay, one Chinese prawn ghee roast.
30:46The second order is Team Hi-Fi.
30:49The next order is Team Hi-Fi.
30:51The first order is Red Team.
30:55The second order is Red Team.
30:57The third order is Red Team.
30:59And now we are ready.
31:01Everything is ready.
31:02Why don't our order come?
31:03Why don't we try to come up?
31:04We are so happy to get one of our first orders.
31:06And it's also the hug of our customers who are standing in the building.
31:10They are really doing good.
31:11So that we are doing their first orders are our first order.
31:12Let's go ahead and start our first order.
31:13The next order is Team Hi-Fi.
31:17The next order is Velvet India Firm Team, Hi-Fi.
31:21They're going to get us.
31:25Chicken Manchurian.
31:26Chicken Manchurian.
31:27What are they doing?
31:28They don't have one order at the restaurant.
31:31At least one order.
31:32They have almost five to six orders.
31:35Literally in the first two minutes.
31:44How are you preparing?
31:46Your kitchen is more organized.
31:48Then your order is less.
31:50Do you think people are wrong?
31:52Is there anything else to do for service?
31:53They're not able to sell your menu?
31:55They will come orders.
31:56Do you believe it?
31:57Yes, sir.
31:58The world is still in hope,
31:59but the restaurant is still in sales.
32:02And remember, at the end of the day,
32:04where are the team going to come?
32:06Let me ask.
32:09Remember that.
32:10In the first phase,
32:11when one, seven, eight orders came,
32:13we did it very well.
32:15Until it plated one plate,
32:17until we prepared it in the bowl.
32:20Don't make it more.
32:21Team high five.
32:22You have working.
32:23Two ghee prawns,
32:25one chicken Manchurian,
32:26one chow mein,
32:27and a velvet india puck.
32:29In the middle of the meat,
32:30yes,
32:31you have to eat.
32:32In the middle of the meat,
32:33you have to eat a chicken.
32:34How are we eating?
32:36In Indian street.
32:37In Indian street,
32:38In Indian street.
32:39In Indian street?
32:40In Indian street.
32:41Here,
32:42in Indian street.
32:43Manchurians will feel fried, but Manchurians don't provide fried,
32:47we provide Manchurians with their Punjabi spices.
32:51Our Blue Team is our name is Walk Desi.
32:54We have a spring roll in Paneer, which is a creamy Paneer.
33:08New order for Team Walk Desi.
33:13Your mouth is open.
33:16Class dumplings.
33:24New order for Team Walk Desi.
33:28I am Megan Pushparaj.
33:30New order Hakka noodles for Team Walk Desi.
33:33One Hakka noodles.
33:35New order Hong Kong fried rice for Team Walk Desi.
33:39Karchana ji, you have a Hong Kong fried rice.
33:42And one Hakka noodles.
33:44Who are you doing?
33:45I am doing it.
33:46Hakka noodles.
33:47Where is it?
33:48Where is it?
33:53This is ready.
33:54New order for Team High Five.
33:58Don't order Team High Five.
34:07Happy Belly 2.
34:08So, make a body fried rice.
34:19Team Walk Desi.
34:21Are you ready?
34:22Yes, Chef.
34:23If you are not ready, you are going to play your band.
34:25Yes, Chef.
34:26One, two, three, four, five orders.
34:28Five orders.
34:29Five.
34:30Do you know?
34:31What order has come to us?
34:32Paneer gone crunch.
34:33Cut and ready.
34:34Get ready.
34:35Get up.
34:36One Hong Kong fried rice.
34:38And a green basil veggie.
34:40And a Hakka noodles.
34:42Team Walk Desi.
34:43Four other orders.
34:44In one minute, you have nine orders.
34:46Now, you will have the real test of the kitchen.
34:52And another order.
34:53Pushparaj.
34:54Hong Kong fried rice with extra chicken chips.
34:57Yasmin.
34:58Glass dumplings egg.
35:08This is the chaos in the kitchen.
35:09This is our oxygen.
35:10We live for this.
35:12And the customer doesn't know exactly what happens.
35:15Everything is happening in peace.
35:17We live for this.
35:18One thing is,
35:19the whole chaos has come.
35:21We have to do everything in the wrong place.
35:23After all, we have to do everything in the wrong place.
35:25And we have to have to do everything in the wrong place.
35:27We have to do everything in the wrong place.
35:28When we're eating milk,
35:29we're going to eat milk.
35:30And then, we'll have to do everything in our sandwich.
35:31These are the food that we're going to do.
35:32Ikea's simple plate has reached our dish, Chinese prawn ghee roast, on the master's level.
35:57It's not sweet, it's full.
35:59It's a sweet, sweet, sweet, sweet.
36:02Hello, Gene.
36:03My name is Tikko.
36:05How did our challenge feel today?
36:07Very, very, very wonderful and delicious and delicious.
36:11In all senses.
36:13It's like everything is not just from hand.
36:16Everything is added in your heart.
36:19It's all in our dish.
36:20You know it's good for both teams.
36:22The food was good, but the Red Team came in a little bit and ate the food from the Red Team,
36:27and they were looking for the food.
36:29After that, the food was good, so the food was like this.
36:31Well, well, well, well, well.
36:40The menu is ordered from the Blue menu, such as Paneer Gaun Crunchy,
36:43Dreamy Basil Weges, and Hong Kong Fried Rice.
36:46It has a very flavorful taste, and it should be authentic Indo-Chinese.
36:51It should be genuine.
36:53The Red Team was so good that Ranveer's style would have to say that Ranveer's style.
36:59It was great.
37:00We had the same amount of food from the Blue Team and Red Team from the menu.
37:05The food from the Blue Team came very well.
37:07The service was very good.
37:08The food was very comforting.
37:10The flavors were good.
37:11And the push-parade chicken was good.
37:14We are preferring more Red Team than the Blue one,
37:17because the flavors are good in the fusion.
37:20The food from the Blue Team came from the Blue Team.
37:22It was the best we had in the main post.
37:24The push-parade chicken.
37:25And then, we had the noodles.
37:28It was really good.
37:29The noodles from the Blue Team and the fried rice.
37:32Both were amazing.
37:33Today, I'm a vlogging guru.
37:34Whatever the order of fried rice, they made Arshuna.
37:37And Arshu made the fried rice, brother.
37:40This is so much appreciated.
37:42There are so many compliments on fried rice.
37:44Today, the crockery of IKEA,
37:47has elevated my push-parade dish to MasterChef level.
37:50Red Team, Blue Team,
37:52this is your work today.
37:54Beautifully done.
37:55Well done.
37:56Hip-hip!
37:57Hooray!
37:58Hip-hip!
37:59Hooray!
38:00Hooray!
38:01Hooray!
38:02Hooray!
38:03Hooray!
38:04Hooray!
38:05Hooray!
38:06Hooray!
38:07Hooray!
38:08Hooray!
38:09Hooray!
38:10Hooray!
38:11Hooray!
38:12Hooray!
38:13Hooray!
38:14Hooray!
38:15Hooray!
38:20This is your dishes, please.
38:25Come on, let's taste it.
38:27All the best.
38:28Now, let's go.
38:32Happy Belly Bao ji. Clouds of Bao hugging crispy paneer. Not for lactose intolerant people.
38:50Look, the Bao jo is a lot of doughy. It's more of a filling in it.
38:57The pane inside is soft, but it's soft. But I'm missing a lot of it.
39:00I think that the filling in the Bao is a mistake. It's deep-fried the paneer. It's not necessary.
39:07I think it will work a lot. It will work a lot.
39:11And it should be saucy.
39:17This is Chinese Prawn Hero Style.
39:20A fiery meeting of South Indian ghee, curry leaf crackle and bold Chinese wok-tok sauces.
39:25Chinese sauce and kadi patta. I'll take it first.
39:30It's very sweet. I'm really enjoying the sauce. I didn't expect it. I had doubts.
39:43I'm going to bring it in Chinese and Karnataka's classical dish in Chinese form.
39:48I thought it's really interesting.
39:50It's spicy-ness, but it's sweet-ness. It's a nice sauce. It's a nice sauce.
39:55It's an umami that has a Chinese sauce. It's fantastic.
40:00This is Minoo Ji's good.
40:01Minoo Ji Ka Kamala, this is a very good idea for Indo-Chinese restaurants.
40:06This is Chick Chick Manchurian.
40:09Chick Chick Manchurian. Grilled chicken wrapped in glossy Chinese flavours,
40:12finished with familiar Indian spice notes.
40:15I would like to believe that they have written a very good menu.
40:17It's like poetry.
40:18And that's why, their orders came from the beginning.
40:21Honestly, Chick Chick Manchurian is not doing any work.
40:33In that, they don't have to add two pieces of milk.
40:36Look, it can also be like this, because the orders are coming out,
40:41so the order comes from us, it doesn't make the order.
40:43I think consistency in a dish is very important.
40:45It's important.
40:48Next is Red Dragon Curry.
40:50A bold, spicy Indo-Asian curry with deep heat,
40:53and lingering warmth, and a tangy, sweet richness.
40:56Yes.
40:57And you can choose this in paneer, mushroom, or baby corn.
41:01Very intelligent.
41:11The dish is worth it.
41:12The paneer is very soft.
41:14The flavours absorbed it.
41:16The sauce is very interesting.
41:20I love the sauce.
41:21I like the sauce.
41:22I like the sauce.
41:23I like the sauce.
41:24I like the sauce.
41:25I like the sauce.
41:26The combination?
41:27I don't know.
41:28I like the sauce.
41:29I like the sauce.
41:30I like the sauce.
41:31I like the sauce.
41:32I like the sauce.
41:33It's a form of hot sauce.
41:34With good texture.
41:35So good, Kunal.
41:37I just think it's amazing.
41:39I think it's outstanding.
41:40I like the sauce.
41:41I like the sauce.
41:42You know what that sauce is?
41:43You know what I mean?
41:44No spicy.
41:45It's so spicy that you dig into more noodles.
41:47The best part is that they didn't make it super spicy.
41:51They made it so spicy that you dig into more noodles.
41:56It's spicy, but it's very suavely spicy.
41:58It's spicy that you dig to eat more.
42:01It reminds me of Shadakulhi Chowmin.
42:03Thecha Chowmin is 400 Pah, I give it to 600 Pahs.
42:08This is the perfect example of Indian-style Chinese street food.
42:13Wow!
42:14Velvet Idiapam.
42:18South Indian Silk Meets Chinese Heat.
42:21In a spicy noodle-style sauce.
42:24The new description below is this.
42:27Velvet is not available.
42:28The name is a big darshan.
42:37The whole idea of Velvet Idiapam was to flare a bit.
42:42And what did you do?
42:43It steamed the balls of the rice.
42:45What happens when Idiapam is that you take out the chicken and then sweep it.
42:50I think this dish Idiapam is a miss.
42:52Yeah.
42:54This is the Marathi Shirole.
42:57I think if you keep Idiapam in it,
42:59and put it on the table with hot sauce and vegetables on the table,
43:03it was a good enough layer.
43:04Absolutely.
43:05In the beginning of the challenge,
43:06I had put my money on the rice fried rice.
43:10Let's see how it is.
43:11I hope it's good.
43:12You two months around.
43:25Men will made the rice and45- bisturabi.
43:25salvar rice with daiski is common.
43:29Now, we get a Chinese twist today,
43:31which is an amazing idea.
43:32It isn't really bad for me anyway.
43:34I think it's very good and tasty.
43:36South Indian Ghee Podi Rice is a good one,
43:38but to Chinese Fried Rice or a Chinese Elevation,
43:43it didn't cross that boundary.
43:45Overall, it was hits and misses.
43:47For me, prawn and paneer were definitely hits.
43:50I think it's a little bit of Idiopam noodle.
43:54It's a miss.
43:55And the salt is a little bit there.
43:58Okay.
43:59Blue Team Captains, take your dishes please.
44:02We have all of our own knowledge,
44:04and all of our knowledge,
44:06to complete this challenge.
44:10Let's talk about tasting.
44:13Thank you, Chef.
44:14The first dish in our menu is the starter,
44:16paneer, corn, and crunchy.
44:20Crunchy rolls with a sumptuous paneer,
44:22corn and spinach surprise,
44:23served with the chef's special dip.
44:26In 400 rupees, it's worth the portion.
44:28If you saw the last one,
44:30it was 300 rupees.
44:32It's a small piece.
44:33It's 300 rupees.
44:34It's 400 rupees.
44:35It's 300 rupees.
44:36Let's see.
44:38Pretty amazing.
44:39It is, it looks great.
44:41Oh.
44:42It's very spicy.
44:43It's very spicy.
44:44Mmm.
44:45So good.
44:46Until now, you're holding a crunch.
44:48It's surprising.
44:49This chutney is fire and this is ice.
44:52It's spicy and it's soothing cool.
44:54But that green chutney is so good, Khudan.
44:56I love it.
44:57I love it.
44:58Crystal juicy and delicate chicken dumpling,
45:00500 rupees.
45:01Served with bold in-house oil and chutneys.
45:06Dim sum is usually good in restaurants too.
45:08There are 3-4 pieces and it's hot.
45:10Because it's hard to make it.
45:14Crystal skin is not easy.
45:16Dim sum skin, dim sum fold, steam.
45:18It's a craft.
45:19Absolutely.
45:20And this dish is very good on the craft.
45:24And it's a little bit of juice and chicken fat.
45:27Which is brilliant.
45:29But this is unnecessary.
45:30This oil is very tight.
45:34Let's see.
45:35In our main course,
45:36Push Paraj,
45:37Crispy Andra Fried Chicken Tossed
45:39in a delicious food puff sauce.
45:41It contains peanut and soy.
45:43It's a very good order.
45:45It's a very catchy name.
45:46It's a name like that.
45:47Push Paraj, Push Paraj, Push Paraj.
45:49Wow.
45:50Oh my god.
45:51This dish is a blockbuster like push puff.
45:57Push Piani Fool.
45:59But it's not flour.
46:00It's fire.
46:03I think it's the best dish of the day.
46:05In any restaurant,
46:06it can go like this.
46:08Completely same recipe.
46:10Cut to cut.
46:11Copy to copy.
46:12Reel to reel.
46:15Will you give Push Paraj 600 rupees?
46:17I'll give it.
46:18I'll give Push Paraj 800 rupees.
46:22If you talk about the blue team,
46:23it's a very value for money pricing.
46:25This dish is basil veggies,
46:27cubed veggies,
46:28wok fried in a faked in soy basil sauce.
46:30Okay, this is basil.
46:31I think that's a miss.
46:32This is a miss.
46:42This is a forgettable,
46:43gonstash,
46:44thicken sauce,
46:45Chinese style.
46:46Yeah.
46:47This is an andhra.
46:48This is a benchmark for the flavors,
46:50density and the flavors.
46:51This is a little bland.
46:53Yeah.
46:56Abeyji, Hong Kong fried rice and
46:58haka noodles.
46:59Oh my god.
47:00Really?
47:01Mmm.
47:02Mmm.
47:07This is the fried rice.
47:08You can eat it.
47:09This is Indian style,
47:11Chinese street food.
47:12You know,
47:13this is the rice.
47:14With this,
47:15you can eat more than anything.
47:17With this,
47:18you can eat more than anything.
47:19That's good.
47:20Only one dish has disappointed.
47:22Dreamy basil veggies.
47:23But the rest of the dishes?
47:24I think it's a forced dish.
47:25For a variety of vegetarian options.
47:27This dish is haka noodles.
47:30Simple haka noodles.
47:31With shrimp.
47:32500 rupees.
47:35It's not an innovation,
47:36but if you say haka noodles,
47:37it's the same delivery.
47:39You won't talk about this dish
47:40on your way back home.
47:42When'll you talk about this dish?
47:43Will you talk about it?
47:44No,
47:45there'll be a topic about the kajzaan.
47:46But in today's morning,
47:47there'll be a talk about it.
47:48Today's morning is the thing
47:49you can tell the story
47:50about what we've tasted.
47:52Yeah.
47:53Which is a symbolic
47:54to a very good restaurant.
47:56And as you can tell,
47:57they knew it is their signature.
47:58They've made it high price.
47:59It's justified the price.
48:01Good.
48:02Well done.
48:03See,
48:04food sounds good.
48:06Something very good.
48:07And it's a little bit sweet.
48:09But ultimately, our decision doesn't matter.
48:13Today matters is good, business.
48:16Okay, let's go.
48:18Now we have the result.
48:20On the basis of the sale, on the basis of the business,
48:23the team wins the time to tell.
48:28Today, both teams have used Walk Talk by Veeba
48:30and Veeba's entire range,
48:33many innovations.
48:35You have used Veeba's dressings
48:36and Walk Talk by Veeba's sources and used
48:39Indian-style Chinese to a different level.
48:43But the winner is one team,
48:45who understood the innovation techniques
48:47and the customer's preferences
48:49and put it on its plate.
48:52Today, our blue and red team
48:55has gained 80,000 MasterChef currency.
48:59This is the winner of Veeba's
49:02.
49:04From 80,000,
49:06one team did a business of 45,700.
49:09Wow.
49:10.
49:14And the other team
49:16has made 34,300.
49:18Yeah.
49:20Wow!
49:21But Bazi, one team has killed him.
49:27So his signature has become his signature.
49:34So today's challenge, which team has won, and Kamal's food has been made, that is...
49:49You are made of five coats in this season's first top ten coats.
50:05Blue Team, your kitchen was really a professional kitchen.
50:14In my opinion, this push-pump definitely didn't hit me.
50:23And I think that Simran has made a decision,
50:26it was perfect.
50:27You are eager to say that I'm captain, I'll do it.
50:30No.
50:31You gave him this command which was commendable.
50:35And that's why today,
50:37all of you,
50:39the top of your head.
50:42New team, you can go.
50:46And now, our red team.
50:51Don't take these aprons.
50:52Don't be blue,
50:53dark.
50:54Because tomorrow's challenge,
50:56will be the last challenge in this master chef kitchen.
51:03Today, you have to face all the first pressure test.
51:09It's gone.
51:12window.
51:13Girl 2angers me and my woman is not ligger on the Earth.
51:14I don't know why.
51:15I don't know why,
51:16but now what?
51:17Stand around the years.
51:18Nowadays,
51:19Hahaha.
51:20I want you to catch this report.
51:21And let me die.
51:23I want you to get the back of the décision.
51:24For some reason I don'tphere has had its normalized freedom,
51:25but here,
51:28I deh,
51:29we get the back.
51:31So nobody to learn how to get the up and down
51:33now to swim with the labs.
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