- 2 hours ago
MasterChef India Season 4 Episode 24 brings an intense One Pot Challenge that pushes the contestants to their limits. With just a single pot to create a show-stopping dish, creativity, time management, and flawless execution become the ultimate test.
Judges closely observe as home cooks battle pressure, surprises, and bold flavors in today’s thrilling episode. Who will impress the judges, and whose journey might be at risk?
📅 Aired on: 5 February 2026
📺 Show: MasterChef India Season 4
🔥 Challenge: One Pot Challenge
Don’t miss the excitement, drama, and mouth-watering moments in today’s full episode!
🏷️ Tags
MasterChef India
MasterChef India Season 4
MasterChef India Episode 24
One Pot Challenge
MasterChef India Today Episode
MasterChef India Full Episode
5 Feb MasterChef India
Indian Cooking Show
Cooking Reality Show
MasterChef India Latest Episode
Food Challenge India
MasterChef India Contestants
MasterChef Kitchen Drama
Judges closely observe as home cooks battle pressure, surprises, and bold flavors in today’s thrilling episode. Who will impress the judges, and whose journey might be at risk?
📅 Aired on: 5 February 2026
📺 Show: MasterChef India Season 4
🔥 Challenge: One Pot Challenge
Don’t miss the excitement, drama, and mouth-watering moments in today’s full episode!
🏷️ Tags
MasterChef India
MasterChef India Season 4
MasterChef India Episode 24
One Pot Challenge
MasterChef India Today Episode
MasterChef India Full Episode
5 Feb MasterChef India
Indian Cooking Show
Cooking Reality Show
MasterChef India Latest Episode
Food Challenge India
MasterChef India Contestants
MasterChef Kitchen Drama
Category
😹
FunTranscript
00:00Welcome to MasterChef India, co-presented by Vibamiyo Ketchup and Sauces, co-powered by IKEA,
00:23Fortune Chakki Fresh Ata, Partner Kohler, Catch Salt and Spices, Vijay Sales and Switz Frozen Snacks.
00:28और इस साल, MasterChef India की विनर को मिलेगा IKEA की तरफ से एक शानदार किचिन.
00:33इंटरनाशनल डिजाइन, वर्ल्ड क्लास क्वालिटी और पचीस साल की वारेंटी के साथ पाएं अपना परफेक्ट IKEA ड्रीम किचिन.
00:42MasterChef का सफर, मिड़ पॉइंट पर आ गया है.
00:46शुरुआत हुई थी बारा जोडियों से और अब सिर्फ दस बची है और इस हफते के अंथ में सिर्फ नौ जोडिया रह जाएंगी.
00:56तो इस हफते अगर आप वो ब्लाक अपरन नहीं पहनना चाहते हैं, अपने सपने को अधूरा छोड के घर नहीं जाना चाहते हैं.
01:07अबरी बात ध्यान से सुनिये, गिव यर बेस्ट टोड़े.
01:10क्यूंकि आज जिनकी डिश सबसे कम अच्छी होगी, वो एक जोड़ी, नहीं.
01:20वो दो जोड़ियां सीधे जाएंगी ब्लाक अपरन चालेंज में.
01:28आज का जो चालेंजे हम आपको नहीं देंगे.
01:32हमारे कुछ खास मेहमान है, वो आपके लिए लेकर आएंगे.
01:36कि जो मेहमान हैं, वो आपके और हमारे तिल के बहुत करीब है.
01:41आखो देखी?
01:42जी.
01:43बधाई हो.
01:44येस वामा जी.
01:45ऐसा तो नहीं जो मैं समझ रहा हूँ, वही आ रहे हैं.
01:46अगर नहीं समझ आता, तो मैं आपको खुटपाई कह देता.
01:48ओ, आप वज भी कर सकते हैं मेरा.
01:51टोटली, दो बार.
01:52वही आरे कट होड़ू, जिनका वेलकम करने के लिए में बेटाब हो रहा हूँ.
01:55ठीक समझे, पापा.
01:57जोरदार ताली से स्वागत करिये भारती सिनेमा के दो लेजंड्स का.
02:01नीना गुपता जी का.
02:02और साथ भी स्वागत करिये, संजय मिश्राणी का.
02:21आप लोगा बहुत बहुत स्वागत है.
02:23जितना प्यार आप लोगों को खाना बनाने से, खिलाने से है.
02:27मास्टर शेफ में आपका आना दो बनता ही था.
02:29और वैसे भी हम दोनों फूड़ी है.
02:31हम शूटिंग में काम के अलावा सिर्फ काने की बात करते हैं.
02:35करना भी चुए है.
02:36तो भी एक्साइटिट तो बहुत बहुत है.
02:38आप जानते हैं कि
02:40मेरे दादा जी की फेवरिट अक्टिस नीना जी थे.
02:43और एक यह बात करते हैं,
02:44नीना दे मूँ ते नूर बढ़ा है.
02:46यानि कि इनके मूँ पे ग्लो है.
02:49उनकी वज़ा से मुझे मिर्जा गालिफ सारा याद करना पड़ा था.
02:52विकॉस ही वाज़ा था.
02:54और तभी मेरी फिल्म लाश कलर में इनका नाम था.
02:56मैंने का था,
02:57मेरे दादा जी ने आपको नाम दिया था,
02:59नूर.
03:00इनका नाम इन फिल्म में नूर है.
03:02और ये नूर इनके चेहरे पे हमेशा रहे.
03:04और दुन्या को और रोष्टी मिलती रहे.
03:06बाँ.
03:08हमने स्क्रीन पे अलग-अलग कपल्स देखे हैं,
03:10रोवान्स करते हुए, प्यार करते हुए, लड़ते हुए,
03:12लेकिन ये कपल,
03:13सबसे क्यूट कपल लगा वद पिचर में.
03:15और अब पार्टू हा रही है.
03:17वद तू आरे है चेह फरवरी को.
03:19कुछ और बताईए उसके विशह में.
03:20उसमें हम एक्टर वही हैं,
03:22वद बताईए लेकिन कहानी उसका कंटिनुएशन नहीं है.
03:26कहानी बिलकुल अलग है.
03:28Sanjay जी की खास बात है कि
03:30इंटेंस रोल हो बहुत,
03:32या फिर पिर प्रोमिक रोल हो,
03:34तोनों की टाइमिंग इंकी बिलकुल परफेक्ट होती है.
03:36I don't know how you do it,
03:37but आपका जो बैंडविट्ट है,
03:39from being very intense to being very comic,
03:42amazing it is.
03:42या, खाना बनाने में भी टाइमिंग का ही पूरा खेल है.
03:46टाइमिंग लाइफ में बहुत जवी है.
03:47And concentration.
03:48जब मैं बनाती हूँ जब कभी,
03:49थोड़ा बहुत,
03:50मैंने देखा,
03:51अगर मैं कुछ और सोचने लग जाओ,
03:52तो नमा कर वो गलत पड़ता है.
03:55बिलकुल.
03:55अब बुलो का शूटिंग स्केडूल इतना ही रहता है,
03:57तो कैसे मैनेश करते हैं अपना मन पसंद का काना?
04:01बै तो वक्त बरबाद नहीं करता हूँ.
04:03कहीं जाओँगा, कोई बैठा हूँगा, तब खाऊँगा,
04:06मैं अपने साथ अपना रायता खुद ही लेकर चलता हूँ.
04:10मेरी जो साथ में जाती है,
04:11मेरी कुप,
04:12जो वाकी काम भी मेरा कर लेती है,
04:14छुटिंग मेरा पूरा खाना बनता है,
04:17जब शुटिंग मेरा होती हो लोक्वेशन पर तो रस्ते में सबजी खरी लेते हैं,
04:22और ऐसे हमारा चलता है.
04:25मेरा एक और टाइम पास होता है,
04:27कि लंच के टाइम पर मैं इनके वनेटी के इधर उधाया है,
04:31लेकिन कभी इनोंने पुलाया नहीं.
04:37लिए मैम और संजय जी,
04:39हमने इनको बताया कि आज का चालेंज हम इनको नहीं देंगे,
04:43आप देंगे.
04:44तो इनको चालेंज बताते हैं.
04:45आप जोडी-जोडी है नहीं पर तो एक बरतन में खाना बनाएंगी.
04:50एक बरतन में कुकिंग करने हैं और हम ऐसे हो गए यह तो पॉसिबल ही नहीं है,
04:58एक बरतन में मास्टर शेफ लेवल की डिश कैसे बन सकती है?
05:01बता बता बता एक ही बरतन में.
05:03हाँ, एक ही बरतन यूस करेंगे, जाए उसको वापस दोके यूस करेंगे.
05:06एक बरतन चैलेंज.
05:10पिछले चैलेंज में तिम्रन हिमानशी आपके डिश बेस थी,
05:17इसलिए आप अपना बरतन सबसे पहले चूस करेंगे.
05:20शेफ हम लोग चूस करेंगे.
05:22वाप. वाप चूस किया अपने?
05:24अन्जु मन्जु जी.
05:25हम कढ़ाई लेना चाहते हैं.
05:27छेफ, हम पतिला लेंगे डगकन बला.
05:29अंसर में फ्राइपन लेंगे.
05:31प्रेशर को कर लेंगे अब.
05:32डगकन बला सौटे पहने ना?
05:34तॉस पहने.
05:36स्टीमर.
05:38अब इस एक जोड़ी एक बरतन चैलेंज में आपने अपने अपने बरतन चूस कर लिए.
05:43इसी एक बरतन को इस्तमाल करके आपको बनानी है Masterchef लेवल की डिश.
05:48इसके लिए आपको मिलेंगे 75 मिनट.
05:51इसमें Masterchef की World Class Pantry से समान लाने के 5 मिनट included है जो की एक जोड़ीदार जाके ले के आएगा.
05:59Alright?
06:02Masterchef की World Class Pantry के वीबा के Special Zone में आपको मिलेंगे वीबा के wide range of super tasty ketchups, variety of creamy mayonnaise, dressings, sauces, spreads और wok talk के instant noodles and Chinese sauces.
06:14क्यूंकि मैनत कफल वीबा होता है.
06:16और IKEA Zone में आपको मिलेंगे हर स्टाइल के खूबसूरत plates और bowls, ताथ ही यहां मिलेंगे cast and pants, premium non-stick cookware, stainless steel cookers और कडाईया.
06:27Fortune के rack पे आपको मिलेगा Fortune Chucky Freshata, Suji, Maida, Fortune soybean oil, Fortune mustard oil और और बहुत कुछ.
06:35और अपके cooking stations को bold and luxurious look देने के लिए लगे हैं कोलर के multi-purpose, spacious or durable sinks और उनके साथ touchless technology and multi-spray options वाले innovative faucets.
06:47कैच salts and spices rack से आपको मिलेगा हर खाने की जान, कैच मसाले के wide range के साथ, variety of catch sprinklers and pink rock salt.
06:58और आपके kitchen के electronic appliances को पावर करते हैं विजय सेल्स. विजय सेल्स के zone में आपको मिलेंगे durable refrigerators, mixer grinders, quality air fryers, hand blenders और भी बहुत कुछ.
07:11स्विच के ready to cook frozen snack section में आपको मिलेंगे quality samosa sheets, spring roll sheets, delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafah dough, और भी बहुत कुछ.
07:28Get, set, cartel.
07:33मैं भागी पैंट्री को और लेकर गई जो बास्केट में सब डालना है वो सब जो मेंने सोचा है कि क्या-क्या elements यूस कर सती हूं आज वन पाट चालेंज में.
07:47MasterChef की World Class Pantry में जैसे हम एंटर होते हैं मैं इतने सारे ingredients देखके एकड़ कन्फ्यूज हो जाती हूं तो मिनिट तो भूल ही जाती हूं आज में को बनाना क्या है?
07:59Last one minute. Archanah ji, क्या miss होगा आपका? देख रही हूँ. एक कुछी हूँ. आप देखे देखे देखे ऐसे टाइम निकल जाएगा.
08:07Jifali ji, क्या रहे क्या? नहीं सब बसक्ता. नमक ले लिया? जहा रहे हैं. काला नमक होना है. देखा, एक चिस्ता याद दिलाई मैंने.
08:17Last 30 seconds.
08:19All Englishmen have a good meal. I came to the counter. Vikram ने पानी गरम करके रखा है. और पानी के तरफ देखे मैं को याद है कि मैं को ब्रेड वनानी है.
08:29And I saw that I forgot to eat.
08:31Ten. Nine.
08:35When I started ten nine eight, I was running back on the counter.
08:40Three. Two.
08:44The second round is the other round.
08:46And...
08:48Water ran.
08:49He's gonna run.
08:50He's gonna run.
08:54If I wasn't running away today, I didn't get away from the east.
08:58So, today, our dish is not possible.
09:04We both worked together.
09:06I said to Rupali,
09:08that you made a lot of lessons.
09:11I'm gonna throw out the hot sauce here.
09:16I'm not so checky see away garray didi banangi
09:19Bakri may ban on ghi Naya car we made on ghi subjiby may ban on ghi a
09:24coach or test of the hikabhi deep day like I'm so sorry to use this up some
09:27Nekam divide car liya kipa taxa kamo the upper house up say very much
09:31kia here kibartan aapka aek it
09:37challenge what the challenge English is my name a button a banana is it
09:40It's very difficult to fry it, bake it, and steam it.
09:46It's a little difficult.
09:47It's like a cooker.
09:49It can always be fresh.
09:50It can always be filled with something.
09:52My plan is that I'm making a different flavor.
09:57I'm giving the base of the base below.
10:00I want to present it in a bowl.
10:06Today's challenge is very difficult.
10:09We have a habit of making gravy,
10:11making masala,
10:12making chicken soup.
10:13Today's challenge is to make gravy and chutney.
10:18I'm going to cut it,
10:19and then I'm going to boil it.
10:21We have to do everything in a bowl.
10:27We have the chance to choose the first one.
10:30So we will choose the first one.
10:32So we will choose the first one.
10:34We will choose the first one.
10:35We have to do it.
10:36We have to do this bread.
10:37We have to do this bread.
10:39Because the bread is very good.
10:42It's made of bread.
10:43And it gets eaten very quickly.
10:44So we think we will do it with the first one.
10:48I'll do it with the second one.
10:50I'll do it with the third one.
10:52I'll do it with the first one.
10:54I'll do it with the first one.
10:56The food is at the first one.
10:57I'll do it with the first one.
10:58I'll do it with the third one.
10:59Because the filling of my chicken is ready.
11:01So you are cooking for cooking?
11:02And put your wife in the food?
11:05My chef is also doing it.
11:07What are you planning on making?
11:09And how do you provide your work?
11:11The chef has a cooked chicken with a black sesame gravy.
11:19We are making a roulade.
11:22The filling will be made with my chicken roulade.
11:26And it will be a caramelized cauliflower.
11:29And it will be a raw mango salad.
11:32And it will be my sauce in the oven.
11:36So, roulade, how do you cut the chicken?
11:39Chef, I am using the breast.
11:41Cut it, pound it.
11:43Then I will flash fry it.
11:45The chicken breast is usually dry.
11:49So, when you cut the chicken,
11:52just make sure that the chicken is right.
11:56Usually, when we cut the chicken in high heat,
12:00they will return the juices from outside.
12:04That was your tip of the day today.
12:06Thank you, Chef.
12:08So, I thought that my chicken should not dry,
12:12nor undercooked.
12:14They should give me a perfect cooked chicken.
12:16I thought that the black apple is sitting on my face.
12:19So, I was scared of that.
12:20If the chicken is dry,
12:22then the black apple is sitting on my face.
12:24It will give it to me.
12:27Already, ya know what?
12:28Oh, yeah, not at least.
12:30Mm-hmm.
12:31You are also asking me otherwise.
12:34What?
12:35And we want to leave my vegetables here meantime.
12:37Well, we will fashionable,
12:39and then I want to jeep.
12:40I always get here to make the vegetables.
12:42Yes, you got to take up some changes
12:43and make me that is better,
12:44can be eaten by cow.
12:45Yes, I want to put the chicken in my house.
12:47I want to cut them the chicken about that usually.
12:48You have to eat.
12:49We need your medicine from pottery.
12:50Because then the little homem bottle
12:52We have to make our hands again.
12:55It is the same.
12:56Deena and Sanjay have given you today a challenge.
12:59We need to make this plant.
13:01What are you using?
13:03This will only be used.
13:04The plant will be used on it.
13:05This is used in dirt and it doesn't need a little water.
13:11So, we will keep this plant on it.
13:13If you put a little apple, you will put a little bit of sweet.
13:17If you put a little apple, you will have to put a little leaf with it.
13:19We will seal it.
13:21so you will eat chicken in your juices,
13:23and you will eat chicken in your juices.
13:25This is the most important thing for you.
13:27I'll give you a small tip.
13:29When we put the muttons,
13:31because it feels like it's a half hour,
13:33if it's a small piece of chicken,
13:35the chicken will eat quickly,
13:37and it's a small piece of chicken.
13:39If you cut it off,
13:41it will dry well.
13:43When you seal it,
13:45you will put it in a little bit.
13:47Because if it's gone,
13:49you will wear a white apron today.
13:53It won't come out.
13:57Chef Vikas and Chef Kunal
13:59have given us a good idea.
14:01In that way,
14:03we put chicken in a good shape
14:05and started putting it on the bottom.
14:11What are you doing today?
14:13What are you doing today?
14:15We are giving a tribute to Indian Railways.
14:17Railways?
14:18Indian Railways.
14:19Railways' meat?
14:20Railways' savoury.
14:21Railway mutton curry,
14:23which is made of sauce.
14:24The other nostalgia is
14:26beetroot cutlets.
14:28We are making
14:30mutton and beetroot cutlets.
14:32And we will serve
14:34brioche bread,
14:36which will be added in the oven.
14:38But why did you choose the concept of Railways?
14:40We love to travel?
14:42We love to travel.
14:43We had a lot of travel in childhood.
14:45We used to travel in train.
14:46We used to travel every train.
14:47We used to eat something
14:48that we used to eat everything.
14:50Cutlets and eat everything.
14:51So,
14:52we have our memories and family memories.
14:55Why not?
14:57We thought that today
14:58we would do something to do with railway.
15:00Very interesting.
15:01I don't think that we would choose
15:03that we would do with the mutton.
15:04Yes.
15:05So, we are doing the mutton
15:06but bones we will use
15:07for the gravy and the stock.
15:08That means that
15:09it's not in the mutton curry, right?
15:11Basically, it's not in the mutton curry,
15:13it's in the railway curry.
15:14The mutton is in the railway curry,
15:15but you are making something different.
15:18Yes.
15:19Inspirational railway from Mutton Railway curry.
15:21It's like that
15:22your railway engine is going on one side
15:23and the other side is going on the other side.
15:26Now, we talk about the mutton curry
15:27and we talk about the mutton curry.
15:28Why does it feel like the meat
15:30that makes the meat
15:31for the meat?
15:32Right.
15:33So, we will try that
15:34the bones out of the bones.
15:35Whatever the flavor it can be,
15:36they will roast the oven in the oven.
15:37We've traveled a lot of three chefs.
15:39Nina and Sir have traveled a lot.
15:41We will be the favorite of the railway curry.
15:43We will come here and we will get
15:45because we are misrepresenting
15:46this dish.
15:49Actually, you will make a cutlet.
15:51I think you are left in the right country,
15:54but you are not able to explain it in the right way.
15:58There is a ticket
16:00and we will go and do it.
16:01Yes.
16:02We will do it in the direction.
16:03Thank you, Sir.
16:04It's a little bit of time
16:05and we have to make more flavors.
16:07We have to say that
16:09the flavors are coming
16:10because we are roasting the bones.
16:12When we are roasting the bones,
16:14the depth of the bones
16:16is our work.
16:19Indeed,
16:20we paid for the bones.
16:21Good morning, sir.
16:22Good morning, sir.
16:23Enjoy yourest,
16:24Good morning, sir.
16:26What's happening about the bones?
16:28We call bones.
16:30Manju Ji and Anju Ji.
16:34Jai Jagannath.
16:36What is making in the kardhia?
16:39We call it kardhia.
16:41We call it kodhi.
16:44Tell us.
16:45Today we are making a flavor of odisha.
16:48We are making kanika rice.
16:50My favorite.
16:52If you read the book on the meat and meat,
16:55then what will it be? Kanika Bhat.
16:58Very good.
17:00I hope that we are making a meal.
17:03Kanika rice is making a malai bangan bhagta.
17:07It's my favorite, my dad.
17:11We are making a banana stem with a kale chani.
17:16We call it Sukhya Aamla.
17:21We are making a chutney with dhahi.
17:26I'm going to talk about this kardhia.
17:27Hello?
17:28Hello?
17:29Yes.
17:30You are alone.
17:32You will also make a banana stem.
17:34Kanika Bhat.
17:35And you will also make a sukha aam.
17:38And what will it be?
17:39And a pachadi.
17:40And a pachadi.
17:41And a pachadi too.
17:42Then he took a kardhia and said, what are you going to do?
17:45I'm going to talk about this kardhia and a pachadi.
17:48I'm going to talk about this kardhia.
17:50I'm going to talk about this kardhia.
17:51I'm going to talk about this kardhia.
17:53I don't know.
17:54I've got two items.
17:55I don't know.
17:56I've got two items.
17:57I've got rice and pachadi too.
17:59And this is the third item.
18:01There's a big advantage.
18:02I remember my mom's mother.
18:04She never made food in a mackerel.
18:07Yes.
18:08I also.
18:09She says, you have to take 4 mackerel.
18:10You have to make all of the mackerel.
18:11You have to clean it up.
18:12You have to clean it up and clean it up.
18:13We do this too.
18:14I do this too.
18:15I do this too.
18:16I don't like the mackerel.
18:18Because today, the boys see the mackerel.
18:20Today, the boys see the mackerel and run away.
18:25I think it's an advantage of the mackerel.
18:28Because there's a mackerel.
18:30It's advantage of the mackerel.
18:32You have to take advantage.
18:33In the last two?
18:34I have to take a look.
18:36Good.
18:37I have to take a look.
18:38I have to take a look.
18:39I have to take a look.
18:46It's such a fast-paced show.
18:48We have to do all the work.
18:50Luckily, the polar sinks are full work station sinks.
18:54So, everything is easy.
18:57We have to cut the salad.
18:59We have to cut the salad.
19:00We have to cut the salad.
19:02We have to cut the salad.
19:04We have to cut the salad.
19:05We have to cut the salad.
19:09Good.
19:10I am the one with heaven.
19:11Wasn't there?
19:12This could be belle of the haven.
19:13We have to prepare for the about the top of Frederic,
19:14ginger drink areถulac.
19:15Oh, she makes it true.
19:16Put it on.
19:17Oh yes, she makes it to be fun.
19:18But we have to cook some Vide strategies.
19:19Yes.
19:20What I ever did were to cook some water.
19:21What the hell is?
19:22This is great.
19:23What we could poi do here for casinoPE vendor?
19:24We have to make some food.
19:25No.
19:26So, I got even...
19:27You can get any food here.
19:29It's horrible.
19:30Like I am going to go to Lona, it's only a snake.
19:33It's just a snake.
19:34And now it's a snake.
19:35No, no, no.
19:36It's not that.
19:38It's not that.
19:39It's not that.
19:40It's not that.
19:41It's not that.
19:42It's not that.
19:43But this is chaos.
19:44What does this look like on the table?
19:46It's chaos.
19:47It's chaos.
19:48It's chaos.
19:49It's chaos.
19:50It's a food table.
19:52It's a food table.
19:54Salet.
20:00When we have to boil the dish, we have to boil the dish.
20:06We have to clean the dish and then we can pour the dish.
20:10If we boil the dish, we mix the flavor and taste it.
20:16I have not been able to feel this challenge.
20:19How many times it will be to boil the dish?
20:21I have to boil the dish.
20:23We have to boil the dish.
20:25We would have to fry it.
20:27We would have to do the dish.
20:28It was a difficult time to do it.
20:31I thought that 90 minutes will be enough.
20:39How big are you both of us?
20:41We are here in Jagannath.
20:44We are very inspired by you.
20:46We are very inspired by your clothes.
20:48So you wear shorts or shorts?
20:50No, you wear traditional shorts or traditional shorts.
20:53I wear traditional shorts and jackets.
20:57You wear all of us. We are one of the only ones.
21:00We are the same philosophy.
21:02We are one of the only ones.
21:04We have all of our aspirations in our bucket list.
21:08And this is the drama of what we have in this age.
21:12This is my age.
21:14We have to do this.
21:16Just keep attention to someone.
21:19Keep attention to children and children.
21:22Keep it.
21:23It's our duty to keep it.
21:25It's our own life.
21:27It's our own life too.
21:29It's our own life too.
21:31It was very good to meet you.
21:33Yes, it was very good.
21:35And we will see what we will eat.
21:36All the best.
21:37Okay, thank you.
21:44This is the Ghandhe Brothers.
21:46I have to ask you.
21:47And this is the Ghandhe Brothers.
21:49Oh, this is very popular.
21:54From Nagpur.
21:55From Nagpur.
21:56How do you play both?
21:57I'm telling you, I've given you food.
22:00I've given you a lot of food.
22:01I've given you a lot of food.
22:03Wow.
22:04I've given You, a lot of food to all.
22:05I know I also had a lot of food here.
22:09And, I've given you a lot of food.
22:11I want to pull it up because of a diet.
22:14So I used to eat my diet 2.
22:17And I've given you
22:28in the middle.
22:30You have to pay attention to the knowledge that you have given.
22:36In the French oil, there is no meat and meat.
22:38There are so many things.
22:40There are major lines.
22:41What was the idea?
22:43What about Sanjay sir's picture?
22:45All the best.
22:46My favourite is Sanjay's acting.
22:48Do you know any dialogue?
22:49Don't do justid.
22:53As the people saying,
22:54you understand that it's 70 minutes.
22:55That's why you say,
22:56Don't do justid.
22:58The name of the PasterChef is the last two minutes.
23:10I want to make our dish special today and give us a homely vibe.
23:14Ikea has made the plating elegant and durable.
23:18It is exactly the same as you want in your home.
23:21I forgot to plating. I had time for plating.
23:29I saw Madam Aram and I said, let's plate it.
23:34Two minutes left. I checked that our stacked lasagna on the steamer.
23:39Sometimes I feel that the layer on the top is cooked,
23:43and the bottom is cooked.
23:45If the layers are not cooked,
23:47then it can be a little bit.
23:51The plating was the same as I thought,
23:53but I wanted to do some more work in it.
23:56I don't have any satisfaction.
23:58I feel that we are very satisfied with the taste.
24:01I like the taste.
24:03Ten.
24:07Nine.
24:10Eight.
24:12Seven.
24:15Six.
24:17Five.
24:19Four.
24:21Three.
24:24Two.
24:26And one.
24:27Time's finished.
24:28Come back.
24:29Come back.
24:30Good job, everyone.
24:33Ajankir.
24:34Vikram.
24:35Take your dish.
24:36Take your dish.
24:37Nice.
24:38Big.
24:39Dang.
24:43So, please.
24:45Much better.
24:47They get so much better.
24:48Yes.
24:49Thanks.
24:50What did you get and what did you get?
24:56It was a saucepan.
24:58So, we got inspiration from that.
25:01And we do a lot of travel from childhood.
25:04So, our dish is called a saffar name.
25:06And it's inspired by the railway.
25:11So, usually we get cutlets on the railway.
25:14So, today we have cutlets.
25:15But today we have made mutton and beetroot.
25:17Okay.
25:17After that, there is a curry that is made.
25:20Which is made of aloo.
25:21Absolutely.
25:22So, we have made aloo in a different form.
25:24In a chokha.
25:24In a form of chokha.
25:26And the gravy is made of railway curry.
25:31After that, usually we have made white bread.
25:34So, we have made it a pre-oche bread.
25:36And we have made kale chips to complete it.
25:42Very nice.
25:42This is looking beautiful.
25:45It's looking so rich and beautiful and professional.
25:47I have made it a pre-oche bread.
25:50I have made it a pre-oche bread.
25:52and the food of Muslims and the table of English.
25:59English presentation.
26:00Yes.
26:01That's what you're learning, friends.
26:03Yes.
26:04There's always a precision in your dish.
26:06It looks like I'm looking at it.
26:07I can feel it's perfectly proofed bread.
26:12Like you've had kale and chips,
26:14so you don't have a bit of crunchy,
26:17so what do you use for the kale?
26:20Amazing is the word.
26:25The texture of the brioche,
26:27the color of the brioche,
26:29amazing is the word.
26:32Very nice.
26:34You don't have to give both brothers,
26:36because you had to raise the bread.
26:39Fantastic.
26:41I don't know if anyone saw it or didn't.
26:43They opened a drawer,
26:44and there was a bowl,
26:46and there was a water on it,
26:48and there was a drawer in it.
26:51So it was a temporary proving chamber,
26:53where it got warm,
26:55and it got warm.
26:56The bread was so sweet and soft.
26:58Very nice.
26:59Very fresh.
27:00Amazing.
27:01Amazing.
27:02Very nice.
27:05Great.
27:06There is much pressure.
27:07In a while,
27:08you have to make a crème,
27:09you have to do so much like,
27:10that you have to make a meat on the top,
27:11and you have to make a mutton,
27:12and you have to make a matter of it.
27:13So the combination of both of the and�al countries,
27:15is the first place.
27:17That's all.
27:18Oh my god, the sauce!
27:24What have you done?
27:27Is it good?
27:31So good!
27:33So good!
27:36So good!
27:37Thank you very much.
27:44The real mutton curry is very spicy.
27:50The stock of bones, the marrow, all the flavor of the curry is intense.
27:56It's concentrated.
27:57I was afraid that you're making a little bit.
28:00What can you make?
28:02You can achieve it.
28:03The density of the flavor, which we call it.
28:06There's a density of the flavors.
28:08What the hell?
28:13This is with the railway ticket.
28:15What the hell?
28:16It's a flavor.
28:18What do you do?
28:19You make good people, Nagpur.
28:22Thanks, Guru.
28:24Is this sauce really?
28:30This was a question in many people.
28:32But I'm sure to ask you,
28:34I've heard of them here too.
28:36And in this show, they have a taste.
28:38They make good people.
28:39They make good people.
28:40They make good people,
28:41they make good people.
28:42They make good people.
28:43They make good people.
28:44After that, no one will ask that question.
28:45They make good people.
28:46They make good people.
28:47Yes.
28:48That was great.
28:50Very well done.
28:53Anshmi Prabdi
28:57Nice
29:07The name of the Chef S.S.P. is Ghoomer Murg
29:11which is made of asaam
29:13and inspired by a black sesame chicken roulade
29:17with a caramelized cauliflower puree
29:21is a basil and black sesame sauce
29:25which is also below
29:27and it is a red bell pepper sauce
29:29and the side of the piping
29:31is a caramelized cauliflower puree
29:33What did you get?
29:35I got a stock pot and a pot
29:37casserole
29:39Is this a appetizer or a main course?
29:41Chef, this is a main course
29:43No bread, no rice, nothing required
29:47I gave the cauliflower puree
29:49It's a cauliflower puree puree
29:51What did the rest of the roulade?
29:53Chef, he ate it
29:55What?
29:57He is dieting, Pradeep
29:59Pradeep, tell me what I'm doing
30:01Only Punjabis can do that
30:03Only Punjabis can do that
30:05This plate is also cut in the hand
30:07like this
30:09I think
30:11I like the idea
30:13I wish this was even
30:15It's a technique
30:17that we keep it
30:19and we keep it
30:20and we keep it
30:21and we keep it
30:22and we keep it
30:23and it is even
30:24but besides that
30:25it's a beautiful looking plate
30:27The choice of plate is so sexy, but I'll just say that I'm very confused about how much we serve in the main course
30:36without any something to accompany this.
30:39And in the casserole, you have poached your chicken.
30:43Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes.
30:57Anshmeet Prabdeep, I love the dish.
31:03Wow!
31:04Technically, there was a lot of wrong things in this dish.
31:09You make a roulade, it can be dry very easily.
31:13It can be very easy.
31:15You can add an assamese combination with makhani gravy.
31:20It can be very easy.
31:22If I have a portion of this dish, which you have given quantity,
31:26I'll side it.
31:28In my opinion, flavor combinations and techniques
31:31which you have achieved in this dish,
31:33and which you have shown in this dish,
31:36surprisingly good.
31:38Very, very good.
31:40But the only thing I would again tell you, for me,
31:48see, we've cried here.
31:50If we have any bread, any love, any crispy bread,
31:53it would have added to the experiential eating.
31:57And that would have taken your creativity to next level.
32:02Or even rice.
32:08Archana Rupali Ji, please, take your dish.
32:13Wow!
32:15This looks so good.
32:16Champaran Chicken.
32:17Champaran Chicken.
32:18Yes.
32:19Sauté pan.
32:20Sauté pan.
32:21Sauté pan.
32:22Sauté pan.
32:23Sauté pan.
32:24So our dish's name is Champaran Chicken Vada.
32:28What did you give to the dish?
32:30Panna.
32:31Ampanna.
32:32Did you make the dish's name?
32:34Did we make the dish's name?
32:35That dish's name.
32:36We made the dish's name.
32:37So our dish's name is good.
32:39Support.
32:40If you make the dish's name,
32:41then you'll make the dish's name.
32:43But when you put the dish's name,
32:46it takes time to eat meat.
32:48So your dish's name is a dish.
32:53It becomes a part of the dish.
32:54You put the dish here.
32:55You put the dish,
32:56whatever you put the dish,
32:57you can make of the dish's name.
32:59So it's possible that your garlic is a good one.
33:16The flavor of the chicken, if I say that in one action, it's delicious.
33:22The aam-panna, brilliant!
33:24The garlic, it's a regret of it.
33:32If you add a small size bulb, it's better.
33:38Or if you add a half of it, it's better.
33:41I'm telling you, it's a good lesson.
33:45How do you like chicken?
33:47The liver is bigger.
33:49The liver is bigger.
33:51The liver is bigger.
33:53Full marks.
33:54Very nice.
34:01What's the name of the dish?
34:03Our dish is Kassundi Connection.
34:07We've made a fish sausage in Bengal.
34:12It's inspired by our take.
34:15We've made a fish sausage.
34:20We've made a fish sausage sausage.
34:23We've made a fish sausage sausage sausage.
34:27We can't use it.
34:33You've made those pork meat.
34:35In the fish's sausage, you also have the details and colors.
34:41I feel that you can't use it.
34:43This fish's horse meat is technically very good.
34:49It's a creaminess that you've achieved.
34:52It's very difficult to achieve it in fish.
34:55It's a strong point in this dish.
34:57Now, it's the best with kashundi.
35:00You've also added kashundi with kashundi.
35:04Again, very strong flavor combinations, very strong techniques.
35:08But when there are a lot of strong players,
35:10there's no need to make a strong team.
35:13So, when you're mixed,
35:16you can't have a dish in your own.
35:21But, good techniques and good flavors.
35:26Avni and Venu.
35:34Yeah.
35:35Let's see.
35:36Oh, wow.
35:45We've made a unicorn than-took.
35:47Than-took.
35:48If I'm talking about the presentation, I know there's a lot of effort,
35:52but almost to the borderline of synthetic.
35:59It's so wrong.
36:01You've made discs like this.
36:02It's 100 miles.
36:03Are these discs Chris gurugam?
36:04And the discs are all also made from the outside.
36:05And the rumour.
36:06And the rumour did the resume with the cakes.
36:07So, with that the disc along the way,
36:10you made the cakes completely steamed?
36:11Yeah.
36:12You, one at the same with?
36:13You think that the Verbour will be spent with them on the outside?
36:17With so much to the deep disc.
36:18How big of a disc are you looking at it?
36:21I thought that I was very interested in your attention on it.
36:27That it is perfectly visible.
36:30And the inside is very good.
36:41It was the only way that you had to pile up.
36:44You had to steam them lightly, even as well.
36:48Sorry, Shaka.
36:50Ramana ji, Nepal ji, take your dish.
37:00I remember my mother's mehendi.
37:01And also, better ideas.
37:03Oh!
37:04It's chocolate, right?
37:06Sir, we have made the Khandesh Jalgao side.
37:10Inspired by all of them.
37:13The Khandesh Jalgao side is broken.
37:15Like the Khandesh Jalgao side.
37:17Because I got a frying pan.
37:19I was going to try to make it.
37:21The biggest is a pretty sweet.
37:23The Khandesh Jalgao side is broken.
37:25The Khandesh Jalgao side is broken.
37:27This is a great presentation of the Khandesh Jalgao side.
37:28I'm trying to create a modern look.
37:31But it's not getting it.
37:34I am going to talk about the taste.
37:38The taste is the taste of the taste.
37:40The taste of the cup and the taste of the cup.
37:42The taste of the taste is in it.
37:44But the taste of the taste is not enough for cutting.
37:48This apple bonbon is not the taste of the taste.
37:54I am going to take your dish.
37:57I got a pressure cooker.
38:03Our dish is called the taste of the taste.
38:06I thought you would like to tell people to tell you that we are not at 9 or 8.
38:12This is a dessert.
38:14The base is called the taste of the taste.
38:17It is a cream.
38:18It is a cream but it is sugar free.
38:21It is a base of the biscuit structure.
38:24It is a sugar free.
38:26The taste is a milk powder.
38:28It is a bit of a no-lan gourd.
38:30It is a nutmeg.
38:32And I can add it.
38:34We have two hot secs of the cup.
38:36The taste is how a pepper can be added.
38:38There is two different flavors.
38:40There are five different flavors of the fruit.
38:42There is a fruit seed.
38:43There is a lemon aroma.
38:45There is a fruit seed.
38:46There is a fruit seed.
38:47There is a fruit seed.
38:49There are some presentations and dishes that the time is going to melt. Literally.
38:56It's very beautiful.
38:59It's very different. The time is going to melt.
39:02The time is going to melt.
39:08So, my time is going to melt.
39:11It's very beautiful.
39:14Thank you, Chef.
39:15It's very beautiful.
39:16So, let's check it out.
39:19Will your time come or won't come?
39:31It's a very beautiful thing.
39:33Sanjay Ji, this is a little bit of a thick one.
39:36Why? Why? Why? Why?
39:37I was going to come after a thick one.
39:39Look, it's a classic combination that never fails.
39:41It's a thick one.
39:43It's an ultimate comfort.
39:45That's a thick one.
39:47You've done a thick one.
39:48Bhapa Doi.
39:49And you've done a thick one.
39:51You've done a thick one.
39:52It's a thick one.
39:53It's a thick one.
39:54It's a thick one.
39:55It's a thick one.
39:56Very well done.
39:58Thank you, Chef.
40:00Thank you, Chef.
40:03Oh, oh.
40:06Oh, oh.
40:07Oh, oh.
40:09Oh, oh.
40:10Classic dhaekwa.
40:11And Bhapa Doi.
40:13What a great presentation.
40:14It's been great.
40:15It's been a great presentation.
40:16What a sweet one.
40:17It's a real master chef dish.
40:19Thank you, Chef.
40:20Thank you, Chef.
40:21I'm going to eat a basic daloti and vegetables.
40:25And I'm saying that you were saying, right?
40:27Dahi.
40:28Dahi, take what.
40:29Dahi, take what.
40:30I've never eaten anything.
40:31I've never heard anything.
40:32But I'm...
40:33You guys are presenting everything.
40:36I mean, I'm very surprised.
40:41And you guys haven't studied any profession in school, right?
40:44Like training.
40:46And what do you do?
40:49And what do you do?
40:51And what do you do?
40:52And what do you do?
40:54What happened?
40:55I'm very surprised.
40:57And I'm very...
40:58I'm very proud that...
41:00What is the father in our country?
41:06A big round of applause for all of you.
41:08And lastly, our youngest daughter Anju Manju.
41:13Thanks so much.
41:20Amazing.
41:21Amazing.
41:22I've been looking for it.
41:23We chose a kardai. We have made a kanika, banana stem, green onion, beetroot, tomato sauce, bangan, banana chips, and a aambula.
41:45You have made all this in a kardai. This is my mother's house. Use one kardai. You don't have to use one kardai, but you don't have to use it.
41:57Create 9 items. 9 things.
42:00How many kardai is in one kardai? Amazing.
42:03Kanika Bhath is our favorite.
42:06Who is Kanika Bhath?
42:08It's basically good chawal. Cinnamon.
42:12And in Jagannathpuri, in Anandobajar, in Prashad, Kanika Bhath is a good thing.
42:17Kanika Bhath is a good thing.
42:18Kanika Bhath is a good thing.
42:19Yeah, it's a good thing.
42:23I'll eat a piece of bread.
42:27There is a lot of things that are different.
42:32It's a good thing.
42:33It's a good thing.
42:39It's a good thing.
42:40I think I have a great joy.
42:42I've been in the temple for nine times.
42:45And every time I went there, I came back with a new bread.
42:49I'm running a shoot, so I can't go.
42:51I thought that Jagannathpuri is coming.
42:53Wow.
42:56It's a good simplicity.
42:59It's all over the world.
43:01As chefs, as artists, as everyone.
43:04I'm living in the temple for the old and old people.
43:06And those people all of us are taking.
43:07That's a great experience.
43:08I love it.
43:09I love it.
43:10It's all over the world.
43:11The discoveryami, the hidden people also have to take a place.
43:12And you know something that you can't just get there.
43:14You can't eat this food.
43:15You can't eat it.
43:16You can't eat it.
43:18You can't eat it.
43:19You can eat it.
43:20It is so beautifully done. Thank you.
43:52Well done.
43:58Manju ji, manju ji, swad is here.
44:10Today's party.
44:12Today's party.
44:14Today's party.
44:16When you get a spoon tap,
44:18every day we don't get it.
44:20Did you get the first time?
44:22The first time.
44:24The first time you get the spoon tap.
44:26Manju ji, manju ji.
44:28One more time.
44:30Good luck.
44:36Deena ji, Sanjay ji.
44:38Thank you very much.
44:40You have increased the amount of money.
44:42All the very best for worth two.
44:44Thank you so much.
44:46Thank you so much.
44:48Let's go.
44:50Let's go.
44:52All the best for worth.
44:58All the best for worth.
45:00Good luck.
45:02the challenge was that one one one one one one.
45:05In which you had just one one one,
45:08one one, one master chef's dish to make.
45:11Now, the two is the result.
45:16Now, you know which two two two,
45:19which will be the Black Apron challenge?
45:26The first one is Avni and Venu.
45:29And our second one is
45:32Jamuna and Dipali ji.
45:47MasterChef today we are going to take you
45:50in a kind of recipe for each bite
45:53where there is a taste, taste, creativity
45:56and a power-packed twist.
45:57Because we are going to be Veeba.
46:00Hello everyone, I am Ajinkya.
46:02And I am Vikram.
46:03We are The Ghandi Brothers.
46:04Welcome to Everyday Tasty Recipes by Veeba.
46:16And today we are making our favorite
46:18Harbi Pasta Pizza Sauce, Kulcha Kalzoon.
46:21Vikram, we used to eat a lot of Kulcha in school.
46:25Just to make sure to make this
46:27we are making this dish with a twist.
46:32First of all, I am making Kalzoon.
46:34I have added oil, a little salt and a little oil.
46:37Now we will make a good dough.
46:40It is not sticky, so you will need it to be a good dough.
46:50We will keep it in the side, 10-15 minutes.
46:51We will have the rest of the ingredients.
46:53I'm taking green capsicum, yellow capsicum and red capsicum.
46:59If you can add any other veggies, I'm adding onion.
47:04Corn.
47:05Seasoning and salt.
47:08And this will be Viva's pasta and pizza sauce,
47:12which will be stuffing our calzon.
47:17Viva's pasta and pizza sauce is a classic tomato-based Italian sauce.
47:21There are also veggies and Italian humps,
47:25such as oregano and chili flicks.
47:30In this way, our calzon filling is ready.
47:33We add many veggies,
47:35and Viva's pasta and pizza sauce.
47:38You can make restaurant-style red sauce pasta and pizza easily.
47:43You don't need any ingredients to make pizza or pasta.
47:51Do you know how easy to make pasta?
47:54How easy it is?
47:55If you have to make pasta,
47:57just boil it in the pan,
47:58add some veggies in the pan,
48:00add pasta and Viva's pasta and pizza sauce,
48:02and mix it.
48:03It's ready to make pasta, yummy and authentic restaurant-style pasta.
48:07Now, how easy it is to make pasta and pizza.
48:09How easy it is to make pasta and pizza?
48:11How easy it is to make pizza and pizza sauce.
48:13Spread the pizza base with Viva's pasta and pizza sauce.
48:16Spread the pizza sauce on the pizza base.
48:17Add chopped veggies and add your favorite toppings.
48:20Bake and enjoy a tasty restaurant-style pizza.
48:24I will rest the calzon-style dough.
48:27I will cut a circle with a cookie cutter.
48:30We'll add our chicken filling in the pan.
48:34I'm pinching it from the side.
48:38Calzon is ready.
48:40I've preheated it to the oven 180.
48:42Now, it will be baked in the oven.
48:44How easy it is to make calzon.
48:46How easy it is to make calzon.
48:48How easy it is to make calzon.
48:49It's very easy.
48:50The most important thing is that
48:52there are no added colors
48:54or artificial flavors.
48:56The best part is that it's transfered free.
49:00Now, it's 20 minutes.
49:01We'll check our calzon's.
49:03And our calzon's is perfectly ready.
49:05The color is very good.
49:07Let's plating it.
49:11Now, we'll add a plate with Viva's pasta and pizza sauce.
49:15We'll add a plate.
49:24This is our recipe.
49:26And we believe that our work will be very tasty and yummy.
49:30Because Viva's pasta is Viva.
49:38Please welcome Chef Sanjot Kiir.
49:42Your challenge is Chef Sanjot Kiir.
49:44Chef Sanjot Ki Recipe.
49:45We'll make the oven.
49:46First of all, you have to preheat the oven.
49:47First of all, you have to preheat the oven.
49:49Measurement with a bit.
49:50Measurement with a bit.
49:51Measurement with a bit.
49:54You make a bit good.
49:55But you made a small mistake.
50:01Please welcome our audition superstar Chef Ratna Tamangka.
50:06Bring us the Mungah discovering the heat.
50:07Let's go!
50:08Consumer Manca.
50:09Let's go!
50:11I'll try and get up.
50:12Let's go!
50:13Let's go!
50:14Let's go!
50:15Let's go!
50:16Let's go!
50:17We're gonna need a minute.
50:18Let's go!
50:20Let's go!
50:21Let's go!
50:22Let's go!
50:23Let's go!
50:24Let's go!
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