Master Chef India 6 Feb 2026

Apna Plus TV

21 hours ago

Transcript

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,

04:14जब शुटिंग मेरा फूरा खाना बनता है,

04:18जब 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,

04:31जब लेकिन कभी इनोंने बुलाया नहीं.

04:37इना 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 ये तो पॉसिबल ही नहीं है,

04:58एक बरतन में मास्टर शेफ लेवल की डिश कैसे बन सकती है?

05:00आप आप आप आप एक ही बरतन में.

05:02हाँ, एक ही बरतन यूज करेंगे,

05:04जाए उसको वापस दोके यूज करेंगे.

05:06एक बरतन चैलंज.

05:10पिछले चैलंज में,

05:15तिमरन हिमानशी आपके डिश बेस थी इसलिए आप अपना बरतन सबसे पहले चूज करेंगे.

05:20शेफ हम लोग चूज करेंगे वाप.

05:23वाप चूज किया अपने अजू जी अम कढाई लेना चाहते हैं.

05:26शेफ, हम पतीला लेंगे दखकन वाप.

05:28अंसर में फ्राय पैन लोगे.

05:30प्रेशर को कर लेंगे अप.

05:32दखकन वाला सौटे पैन है ना?

05:34तॉस पैन.

05:36स्टीमर.

05:38अब इस एक जोड़ी एक बरतन चैलंज में आपने अपने अपने बरतन चूज कर लिए हैं.

05:41इसी एक बरतन को इस्तमाल करके आपको बनानी है MasterChef लेवल की डिश.

05:47इसके लिए आपको मिलेंगे 75 मिनट.

05:50जिसमें MasterChef की वर्ल क्लास पैंट्री से समान लाने के 5 मिनट इंक्लूड़ेड है.

05:56जो की एक जोड़ीदार जाके लेके आएगा.

05:58All right?

06:00MasterChef की वर्ल क्लास पैंट्री के वीबा के स्पेशल जोन में आपको मिलेंगे वीबा के वाइड रेंज ऑफ सूपर टेस्टी केचप्स, वराइटी ऑफ क्रीमी मियोनेज, ड्रेसिंग्स, सॉसेज,

06:10स्प्रेड्स और वॉक्टॉक के इंस्टेट नूडल्स और चाइनिज सॉसेज, क्योंकि मेहनत का फल वीबा होता है.

06:15और आई के जोन में आपको मिलेंगे हर स्टाइल के खूबसूरत प्लेट्स और बोल्स, ताथ ही यहां मिलेंगे का स्टाइन पैंस, प्रीमिम नॉंसे कुक्वेर, स्टेल स्टील कुकर्स और कडाईयां.

06:26फॉर्चुन के रैक पे आपको मिलेगा फॉर्चुन चक्की फ्रेशाटा, सूजी, मैदा, फॉर्चुन सोयबी नॉयल, फॉर्चुन मस्टर्ड ओयल और और भी बहुत कुछ.

06:35और अपके कुकिंग स्टेशन को बोल्ड और लक्शुरिस लुक देने के लिए लगे हैं कोलर के मल्टी पॉर्पस, स्पेशिस और दूरिबल सिंक्स और उनके साथ तच्छलेस टेक्नोलजी और मल्टी स्प्रे ओप्शन वाले इनोवेटिव फॉसिट्स.

06:47केच शॉल्स और इन को मिलेगा हर खाने की जान, केच मसाले के वाइड रेंड के साथ, वरायटी ऑफ गज्श प्रिंकलर्स और पिंक रॉक सॉल्ड.

06:58And you can power the electronic appliances of your kitchen, Vijay Sales.

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07:29Get, set, paratha.

07:37I took the pantry and took everything in the basket.

07:41I thought I could use all the elements today in the one pot challenge.

07:48As we enter the world class pantry in MasterChef, I am confused by looking at all the ingredients.

07:55I will forget about two minutes.

07:57What do you want to make me a banana?

07:59Last one minute.

08:01Archanah Ji, what have you missed?

08:02I am looking at it.

08:03I am looking at it.

08:04I am looking at it.

08:05I am looking at it.

08:06You are looking at it.

08:07You are looking at it.

08:08What have you left?

08:09No, everything.

08:10Did you take it?

08:11I am going to take it.

08:12I am going to take it.

08:13I am going to take it.

08:14I am going to take it.

08:17Last 30 seconds.

08:18I am going to take it.

08:19I am going to take it.

08:20I am going to take it.

08:21I am going to take it.

08:22Vikram has warmed up the water.

08:23I remember that I am making bread.

08:25I have seen that I have forgotten to eat.

08:26Ten.

08:27Nine.

08:28Ten.

08:29Nine.

08:30When I am going to take it, I am going to take it.

08:32Ten.

08:33Nine.

08:34Ten.

08:35Nine.

08:36Ten.

08:37Nine.

08:38Eight.

08:39I am running back on the counter.

08:40Three.

08:41Two.

08:42Two.

08:43Two.

08:44One more round.

08:45One more round.

08:46And.

08:47One.

08:48Water.

08:49One more.

08:50One more.

08:53If I am not going to run away,

08:55but I am not taking it.

08:57But today, my dress would not be so working.

09:03We were done at ourselves.

09:04One more day, I tell Rapali that,

09:06I have told Rapali before you,

09:07that,

09:08you will have made a salad pele,

09:09just make a on the ground.

09:10I am going to get some wet plant.

09:16We thought that we will make a dad.

09:18We will make a child in Bakhrim,

09:20we will make a new acre,

09:21we will make a vegetable.

09:23We are going to make a vegetable.

09:25So we have divided our work so that we can work with our work.

09:29But the most important thing is that the burton is the only one.

09:36It's a very challenging challenge.

09:38We have to make a burton in one burton.

09:40It's a very difficult one.

09:42We have to fry it, bake it, steam it.

09:46It's a little difficult.

09:47It's a cooker like that.

09:49It's a pressure.

09:50It can always be eaten.

09:52My plan is that

09:54I'm making a different flavor.

09:57I'm giving the base of the burton below.

09:59And I want to present it in a bag.

10:06Today's challenge is very difficult.

10:08We have to make gravy.

10:11We have to make masala,

10:12and we have to make chowal.

10:14We have to make a burton in one burton.

10:16Like I've made a burton,

10:17I've made a burton,

10:18I've made a burton,

10:19and I'll boil it in another burton.

10:21We have to make a burton in one burton.

10:23At times oui et al mange!

10:28The earliest we've made a burton left out.

10:31So the burton will be Parents ought to fire.

10:34Let's make a burton,

10:36to size the burton.

10:37We have made this bread, because this bread is very good,

10:42and it gets to eat very quickly.

10:45So, we think that we can do it with all the items.

10:53How is casserole?

10:55Chef is just coming up.

10:57I'm going to drink it.

10:58Because the filling of my chicken is ready.

11:01So, you're going to cook for cooking,

11:03and you're going to put your wife on it?

11:05My chef is also doing it.

11:07What are you planning?

11:08What are you doing?

11:09And how do you provide your work?

11:11Chef, in North East, we have made chicken,

11:17which is in a black sesame gravy.

11:19So, we're making it in a roulade.

11:22The filling will be made with my chicken roulade,

11:26and it will be caramelized cauliflower,

11:29and it will be a raw mango salad,

11:32and a bell pepper and tomato sauce.

11:34which I will put in the oven.

11:36So, roulade, how do you cut the chicken?

11:39Chef, I'm using the breast.

11:41I'm going to cut it, pound it,

11:42and then I'll put it on the plate.

11:44Then I'll put it on the plate.

11:45Then I'll put it on the plate.

11:46Chicken breast, and usually it's very dry.

11:49Yes, Chef.

11:50So, when you put it on the plate,

11:52just make sure that it's right in the temperature,

11:54and at the right time.

11:56Usually, when we put it on the plate,

11:58and we're going to serve it on high heat,

12:00then we'll return the juices from outside.

12:04That was your today's tip of the day.

12:06Thank you, Chef.

12:08So, that's what I'm thinking,

12:10that my chicken should not be dry,

12:12nor undercooked.

12:14I'll give them a perfect cooked chicken.

12:16I feel like the black apron is sitting on my face.

12:19So, I'm scared of that.

12:20If the chicken is dry,

12:22then the black apron is sitting on my face.

12:24ḥᵐᵃ⁡ᵃ⁻ᵃᵃ⁽ᵃᵃ Çālichᶍ

12:25ḗᾷᵃ⁣ᵃᵃ⁢ᵃᵃᵃᵃ⁺ᵃ ②⁺�ald⁺�ᵃ⁶� evolves ¥ᵃ⁣ᵘᵃ⁺� 노력

12:46specially?

12:47Is it usually made in the button?

12:49It's time to use the button.

12:51You have to make it all together.

12:53Put it all together.

12:55Deena and Sanjay have given you a challenge today.

12:59What do you want to use this button?

13:01What do you want to use this button?

13:03It will put it on the button.

13:05It's usually made in the button.

13:07It's made in the button.

13:09It doesn't need a little water.

13:11We will put it on the button.

13:13If you put it on the button,

13:15it will put it on the button.

13:17If you put it on the button,

13:19it will put it on the button.

13:21It will put the chicken in the juices.

13:23It will put it on the juice.

13:25This is the most important part.

13:27I'll give you a small tip.

13:29When we put it on the button,

13:31it will feel like it's a half hour.

13:33If the chicken is small,

13:35it will put it on the chicken.

13:37It will put it on the chicken.

13:39If you cut it off,

13:41it will dry well.

13:43When you put it on the button,

13:45it will dry well.

13:47It will dry well.

13:49Because if it is dry,

13:51you will wear a black apron today.

13:53It will not dry.

13:55It will dry well with the chicken.

13:57It will dry well with the chicken.

13:59It will dry well with the chicken.

14:01In that way, we put chicken in a good way and put it in a good way.

14:10What are you doing today?

14:14Today, we are giving a tribute to Indian Railways.

14:17Indian Railways?

14:18Indian Railways?

14:19Railways of meat?

14:20Railways of savoury.

14:21Railway mutton curry is made of sauce.

14:24Another nostalgia is to get beetroot cutlets.

14:28We are making cutlets with mutton and beetroot cutlets.

14:32And we will serve brioche bread.

14:35The rest of us will be put in the oven.

14:38But why did you choose the concept of Railways?

14:41We love to travel.

14:42We used to travel a lot in childhood.

14:45When we go to train, we have to eat something in every station.

14:50And we have to eat cutlets.

14:52So, our memories are made from our family.

14:56So, why not?

14:57We thought that today, we will do something in railway.

15:00Very interesting.

15:01I don't think that we are going to choose the mutton.

15:03We are going to eat the mutton.

15:04Yes.

15:05So, we are doing the mutton.

15:06But the bones we will use for the gravy and the stock.

15:08So, we are not using the mutton curry, right?

15:10Basically, we are using the mutton curry.

15:12We are using the mutton curry.

15:14You are using the mutton curry.

15:15But you are making something different.

15:17Yes.

15:18We are separating.

15:19Inspiration Railway from Mutton Railway Curry.

15:21We are using the mutton curry.

15:23We are making the mutton curry.

15:26I think the meat is being a bit wet.

15:28For the guts.

15:29Right.

15:30We will try and remove the bones.

15:31And if we can remove the bones from the bones.

15:33We have to roast the bones.

15:34I have been having a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of the bones.

15:36We have travelled in the oven with three chefs.

15:38Ninah Ji also has traveled.

15:39We have travelled with all the best.

15:40We will do the most of the favorite.

15:42We will come here and get angry.

15:44We will come here because we are misrepresenting the dish.

15:48Actually, you are making a cutlet.

15:51I think you are left in the right country,

15:55but you are not able to explain it correctly.

15:58There is a ticket and we are going somewhere else.

16:01Yes.

16:02We will do it in the direction.

16:03Thank you, sir.

16:04It is a little bit of time,

16:06so we need to remove more flavors.

16:08We say that the flavors are coming,

16:10because we are roasting the bones.

16:12The flavor of the bones, the depth of the bones,

16:15is our work.

16:31Manju and Anju.

16:33What is the name of the bones?

16:36What is the name of the bones?

16:38We call the bones.

16:40We call the bones.

16:42We call the bones.

16:43Tell us.

16:44Today, we are making a flavor of Odisha.

16:47We are making Kanika rice.

16:49This is my favorite.

16:51In the world, if you have written a book on the meat and meat,

16:54then what will be Kanika?

16:57It is very good.

16:59I hope we will buy you.

17:02We are making Kanika rice.

17:04We are making a Malai Bhaeggan bhagta.

17:06This is my favorite of Odisha.

17:07My dad is making a favorite.

17:11We are making a banana stem.

17:13We are making a banana stem.

17:15We are making a kale chane.

17:16And we call it Sukhi Amla.

17:20We are making a chattani.

17:23We are making a chattani with dahi.

17:25Hello?

17:27Hello?

17:29Yes, you are alone.

17:31You will also make a banana stem.

17:33And also make a kanika bhaad.

17:35And you will also make a sukkha aam.

17:37And what?

17:39And a beetroot.

17:41And a beetroot.

17:43Then he took a beetroot and said,

17:45what will you do?

17:47I felt like a little kid

17:49took a baby.

17:51I have two items.

17:53The item is made?

17:55Yes.

17:57The rice is also made.

17:59And the rice is also made.

18:01And this is the third item.

18:03You have a great advantage.

18:05My mother never used to eat a lot of vegetables.

18:07Yes, I too.

18:09She says, you have to take 4 vegetables.

18:11You have to eat all of them.

18:13We do this too.

18:15I do this too.

18:17I don't do this much.

18:19This is why she looks comfortable.

18:21I think a lot of vegetables will run away.

18:25I think a lot of vegetables will be made.

18:27Because there is a lot of vegetables.

18:29Yes, yes.

18:30This is a good advantage.

18:31Yes, yes.

18:32In the last two?

18:33Yes, yes.

18:34I don't have to come.

18:35Good.

18:36Good.

18:37Good.

18:38Good.

18:39Good.

18:40Good.

18:41Good.

18:42Good.

18:43Good.

18:44Good.

18:45Good.

18:46Good.

18:47We have to do all the work.

18:50Luckily, the sink is a full workstation sink.

18:54So, everything is easy.

18:56I am cutting the salad.

18:59We are ready to cut the salad.

19:02We had to cut the salad a little bit.

19:05We had to cut the salad a little bit.

19:12You are a champion.

19:15We have to cut the salad a little bit.

19:17But I learned to make food and theatre.

19:20As much as there is theatre in the kiosks,

19:23it is so big.

19:25If I give everything to me,

19:27then I will not make food.

19:29When I go to Lona,

19:31there is only a tree.

19:33There is a tree.

19:35There is no tree.

19:37There is no tree.

19:39There is no tree.

19:41There is no tree.

19:43But this is chaos.

19:44You can see what is showing on the table.

19:46Yes, chaos.

19:47It is chaos.

19:48It is chaos.

19:49So, the food is not done on the table.

19:50This is a panna.

19:52With this panna.

19:53With this panna.

19:54With this panna.

19:55With this panna.

19:56With this panna.

19:57With this panna.

19:58With this panna.

19:59This panna.

20:01with this panna.

20:03After every dish, we had to wash our dishes.

20:06We had to wash our dishes quickly, then we had to wash our dishes.

20:09Because every dish has a different flavor.

20:11If we wash our dishes, we mix the flavor together,

20:15and we will taste bad.

20:16I have no idea how to do this challenge.

20:19How many times do we wash our dishes?

20:21We wash our dishes in one dish.

20:23We wash our dishes, we have to fry our dishes,

20:27we have to fry our dishes.

20:29It was a difficult time for us.

20:31I thought that it will be enough for 90 minutes.

20:39How many of you are all of us?

20:42We are here in Jagannath.

20:44We are very inspired by you.

20:46We are also very inspired by your clothes.

20:48So you wear shorts?

20:50No, you wear traditional clothes.

20:53I wear traditional clothes too.

20:55I wear shorts and jackets too.

20:57You wear everything.

20:59Yes, yes, yes, yes.

21:01We are also the same philosophy.

21:02We are only one life.

21:04We have all our aspirations in our bucket list.

21:08And what is the grammar of what is now?

21:13This is my life.

21:14This is my life.

21:16Now, just keep attention to someone.

21:19Keep attention to children and children.

21:22Keep it.

21:23You have to keep your duty.

21:24You have to keep your mind and keep your mind.

21:27But you have to keep your own.

21:31It was very good to meet you.

21:33Yes, it was very good.

21:35You will see what you will eat.

21:36All the best.

21:37All the best.

21:44This is the Ghandhe Brothers.

21:46Hello.

21:47Hello.

21:48And this is the Ghandhe Brothers.

21:50Oh, this is very popular.

21:54From Nagpur.

21:55From Nagpur.

21:56How do you play both?

21:57I'm telling you, the food has given them.

22:01I've had a lot of fun.

22:03Wow.

22:04And then, today, I am always cheerful.

22:08My experience is very valuable.

22:11This is a mutton.

22:12We didn't have to get up from the wolves.

22:14Yeah.

22:16In my years,

22:17I have a small way.

22:19As I never told you,

22:21I am not going to be a lesson.

22:23I have to become a slug.

22:25I have to become a slug.

22:27Where is the mutton?

22:28Yeah.

22:30You have to come to know.

22:31Don't let him in a pet.

22:34What's your name?

22:35Sarsu's tail is only mutton and red.

22:39There are so many tights, big lines.

22:41What was it?

22:43Who likes Sanjay sir's picture?

22:45All the best is my favourite acting.

22:48Do you know any dialogue?

22:49Don't do justice.

22:53Those who are saying, understand, it's 70 minutes.

22:55That's how you say, don't do justice.

22:57And the name of Nathpur is up to you.

22:59Yes.

23:00Paster Chefs are in the last 2 minutes.

23:10I want to make our dish special today and give a completely home vibe.

23:14IKEA plate has made the plating elegant and durable.

23:17It's exactly the same as you want in your home.

23:26I forgot to plating.

23:28I had time for plating.

23:29I've seen Madam Aram, they're going to be cooking there.

23:31I said, let's leave it, let's plate it.

23:34It's 2 minutes left.

23:35I checked the steamer on our stacked lasagna.

23:39Sometimes I feel like the upper layer is cooked.

23:43The lower layer is cooked.

23:45If the beach layers are not cooked,

23:47it can be a little bit.

23:49I feel like the plating is cooked.

23:50I thought it was cooked.

23:51I did it.

23:52But I wanted to do some more work in it.

23:54I don't have any satisfaction in it.

23:55And I feel like we are satisfied with the taste.

23:56We are satisfied with the taste.

23:57I like the taste.

23:58I like it.

23:59I like it.

24:00I like it.

24:01I like it.

24:0210.

24:039.

24:048.

24:059

24:088

24:107

24:136

24:165

24:184

24:203

24:222

24:25Or 1

24:27Time Kha Tam, Pichak Kha

24:29Good job everyone

24:31Ajankar Vikram, take a dish

24:45Much better

24:54What did you get and what did you make?

24:56Trostpan

24:57Trostpan

24:58We have inspired it

25:00And we do a lot of travel from childhood

25:03That's why our dish is called Safar

25:06And it is inspired by the railway

25:10Usually there are cutlets in the railway

25:13Today we have made the cutlets but we have made the mutton and beetroot

25:16After that there is a curry

25:19Which is made of aloo

25:21So we have made aloo in a different form

25:23In a chokha form

25:24In a chokha form

25:25In a chokha form

25:26And the gravy is made of railway curry

25:30Usually there is a white bread

25:32We have made it

25:34So we have made it

25:36And to complete it

25:38We have made kale chips

25:40Very nice

25:42This is looking beautiful

25:44It's looking so rich

25:45And beautiful

25:46And professional

25:47In the English

25:48In a chokha form

25:49I loved it

25:50In a chokha form

25:51In a chokha form

25:52In a chokha form

25:53In a chokha form

25:54In a chokha form

25:55..or Muslim food and table in English.

26:00English presentation.

26:01Yes.

26:02It's a good thing, friends.

26:04I always have a precision in your dish.

26:06It's looking for me.

26:08I always have proofing this bread.

26:10I can feel it's perfectly proofed bread.

26:13Like you didn't have kale chips.

26:15So you don't have some crunchy chips.

26:18So what do you use for the kale?

26:22Amazing is the word.

26:25The texture of the brioche, the color of the brioche, amazing is the word.

26:33Very nice.

26:34You both have to give a hand to your brothers.

26:37Because the bread was fantastic.

26:41I don't know if anyone saw it or not.

26:43They opened a drawer.

26:45There was a bowl in the water.

26:47There was steam in the water.

26:49And they closed the drawer and closed the drawer.

26:51So they got a temporary proving chamber.

26:54Where it came from, and it came from.

26:57So the bread was so sweet and so soft.

26:59Very nice. Very fresh.

27:00Amazing.

27:01Amazing.

27:02Amazing.

27:03Amazing.

27:04Amazing.

27:05Amazing.

27:06Amazing.

27:07Yes.

27:08Awesome.

27:09Hello?

27:10Thanks.

27:11Thanks.

27:12Thanks.

27:13So, the combination of you both is the first one in the real world.

27:18That's all.

27:23Oh my God, the sauce!

27:26What have you done?

27:31Is it good?

27:32Huh? So good!

27:34Oh my God!

27:36So good!

27:44I remember in the real world, mutton curry,

27:48what I remember in the first time,

27:49it's very soft.

27:50So the stock of bones, the marrow,

27:53all the flavor of the curry is intense.

27:56It's concentrated.

27:57I was scared that you're making, it's less time.

28:00What can you make, achieve it?

28:02That's the density of flavors,

28:04which we call it.

28:05Right.

28:06That's the density of the flavors.

28:08Yeah!

28:13This is the railway ticket.

28:15What?

28:16That's the flavor.

28:17What do you do?

28:19You make good people, Nagpur.

28:23Thanks, Guru.

28:24Is this really sauce?

28:28Mmmmm.

28:29It was a question in many people.

28:33On the left too.

28:34And in the one who watched the show,

28:36they thought,

28:37do you make good people,

28:39do you make good people,

28:40do you make good people,

28:41do you make good people,

28:42do you make good people?

28:43After that,

28:44no one would ask that question.

28:45Do you make good people make good people?

28:47Yes.

28:48It was great.

28:51Very well done.

28:52Thank you, thank you.

28:54Anshmi Prabdhi

28:58Nice

29:08We have called the Chef S.P.

29:11The Chef S.P. is called the Chef S.P.

29:12The Chef S.P. is called the Chef S.P.

29:14We have made a black sesame chicken roulade

29:17with a caramelized cauliflower puree

29:20and it has a basil and black sesame sauce

29:25and it has a red bell pepper sauce.

29:30And the side of the piping?

29:32Caramelized cauliflower puree.

29:34What did you get?

29:35I got a stock pot.

29:36I got a pot.

29:37Casserole?

29:38Casserole.

29:39What is the appetizer?

29:40What is the main course?

29:41This is the main course.

29:43No bread, no rice.

29:44Nothing required.

29:45Chef S.P.

29:48I gave the cauliflower puree.

29:50What did the last rollout have done?

29:52The Chef S.P.

29:53He ate the side dish.

29:54What??

29:56So you're in dieting.

29:59What would you say will you do?

30:01I feel like you.

30:02Only Punjabis can do that.

30:04Yeah.

30:05He also cut his teeth by tissue laying his teeth on his face.

30:08If I talk about the presentation, I really liked the idea.

30:14I wish this was even.

30:16It's a technique to do it.

30:18We put something in the mold or cutter to make it easily.

30:22It's even.

30:24But besides that, it's a beautiful looking plate.

30:27The choice of plate is so sexy.

30:29But I'll just say that I'm very confused.

30:32For the main course, we'll serve only so much in the restaurant

30:36without any something to accompany this.

30:39And in the casserole, you've also made your chicken poached?

30:43Yes, it's also made fried.

30:44And my cauliflower also made my sauce in tempering.

30:47And the sauce below is made of black till.

30:50It's also made of Pool Gobi.

30:59Anshmit Pradeep.

31:01I love the dish!

31:03Wow!

31:06Technically, there was a lot of wrong things in this dish.

31:09You can make a roulade.

31:11It can dry very easily.

31:13The dish can dry very easily.

31:15You can add an asomese combination with a mkhani gravy.

31:20It can fail very easily.

31:22If I put a portion of this dish, which you've given the quantity,

31:25I'll side it.

31:27So, in my opinion, flavor combinations and techniques,

31:30which you've achieved in this dish,

31:32and which you've shown in this dish,

31:35are surprisingly good.

31:37Very, very good.

31:45But the only thing I would again tell you, for me,

31:47see, we've cried here.

31:49If we had any bread,

31:50a lavasse or a crispy bread,

31:52it would have added to the experiential eating.

31:56That would have taken your creativity to next level.

32:01Or even rice.

32:09Archana Rupali ji, please, take your dish.

32:13Wow!

32:15This looks so good.

32:16Champaran chicken.

32:18Yes.

32:19Sauté pan.

32:21Sauté pan.

32:22Sauté pan.

32:23Sauté pan.

32:24So, our dish's name is Champaran Chicken Vada.

32:29What did you give in your hand?

32:30Panna.

32:31Ampanna.

32:32You've made the Champaran Mutan?

32:35Yes, that is what we did.

32:36So that our chicken is perfect.

32:38Our dish is good.

32:39If there be some meat and meat,

32:41you can go to the hatch.

32:43That is why the meat has been sangatmedenved.

32:45But when it comes to the meat,

32:47its more time to eat meat.

32:49So the meat has been really vitamin Dupa's asisine.

32:51It's become a big part.

32:53It's become a big part.

32:54You've added chicken.

32:55We've added chicken all the way to eat chicken.

32:59It might be that the garlic,

33:01Garlic is a good one.

33:16The flavor of the chicken.

33:17If I say that in one action, it's a good one.

33:22Aam-panna.

33:23Brilliant!

33:26The garlic, it's a regret.

33:31If you add a small bulb in a small size, it's better.

33:36I do.

33:37Or if you add a half of it, it's better.

33:40That's right.

33:42That's a good lesson.

33:44How does the chicken feel?

33:46The flavor of the chicken.

33:48The flavor is bigger.

33:50The flavor of the garlic.

33:52The flavor of the garlic.

33:54Full marks.

33:55Very nice.

34:00Oops.

34:01What's the name of the dish?

34:03Our dish is Kassundi Connection.

34:06We've eaten a lot in Bengal.

34:09It's inspired by our take.

34:14We've made a fish sausage.

34:19We've made a fish sausage.

34:20We've made a fish sausage.

34:26The sauce of Kassundi and the salad of the salad is amazing.

34:30Amazing.

34:32Amazing.

34:33I've never understood.

34:34I've made a fish sausage sausage.

34:36I've made a fish sausage sausage sausage.

34:39There's also some of your colors.

34:41I feel that you couldn't use it.

34:45The fish fish fish's meat is technically very good.

34:49It's a creaminess that you've achieved.

34:52It's very difficult to achieve it.

34:54It's very difficult to achieve it.

34:55It's very difficult to achieve it.

34:56It's a strong dish.

34:57It's a strong dish.

34:58Now, Kassundi is always the best with Kassundi.

35:01So, you've also added Kassundi with Kassundi.

35:04Again, very strong flavor combinations.

35:06Very strong techniques.

35:07But when there are a lot of strong players,

35:10there's no need to be a strong team.

35:14So, when you're together,

35:16you can't have a dish in your own.

35:18You can't have a dish in your own.

35:19You can't have a dish in your own.

35:22But, good techniques and good flavors.

35:26Avni and Venu.

35:35Look at this.

35:36Oh, wow.

35:45We've done a unicorn Thentuk.

35:49If I talk about the presentation,

35:50I know that there's a lot of effort,

35:52but it's almost to the borderline of synthetic.

35:58So, you've made so much of the color.

36:02These are discs in the middle.

36:04Which one is made from the middle?

36:05Ata.

36:06From the middle?

36:07Ata.

36:08You've made the discs all over the cake.

36:11One with the middle.

36:13You've made it all over the middle.

36:14You've made it all over the middle?

36:16You've made it all over the middle.

36:18How big of a disc?

36:20Are you seeing it?

36:21I said that I was very interested in your attention.

36:26On the top of that,

36:27that it's perfectly visible.

36:30And inside the ata,

36:32it's perfectly good.

36:41It's the only way that you have to pile up.

36:44You've had to steam them individually,

36:46even as well.

36:48Sorry, Shaka.

36:49It's the only way to see it.

36:51Oh, oh.

36:52It's like getting our dish.

36:53We need to place a dish.

36:56What?

37:00The food in the clothes,

37:01the food in the dress

37:02also presents better ideas.

37:03Yeah.

37:04Oh!

37:05Oh, oh!

37:06This is chocolate isn't it?

37:07Sir, this is where we've installed the Chandesh

37:09on the Jalgao side.

37:10There's inspired them.

37:11It's made a show,

37:12which has been made in Japan.

37:13With an iPad,

37:14they're fried the pan.

37:15It's like I used a frying pan, because I got a frying pan.

37:28This presentation is trying to become modern, but it's not getting it.

37:36If you talk about the taste, it's the taste of the khandeshi taste.

37:40The khandeshi taste is the khandeshi taste.

37:44But the khandeshi taste is not enough for the khandeshi taste.

37:49The apple bonbon is the khandeshi taste.

37:55Yasmina has taken his dish.

38:01We had a pressure cooker.

38:03Our dish is called the Time Swat.

38:06I thought you had the Time Swat that you would like to tell us

38:09that we are at 9 or 8.

38:12Chef, this is a dessert.

38:14The base is called the Kharmi.

38:18It's Kharmi, but it's sugar-free.

38:21The base is like a biscuit structure.

38:24It's sugar-free.

38:26The meat has a milk powder.

38:28It's added a bit of Nolangurh.

38:30It's added a bit of nutmeg.

38:32We have added a flavor.

38:33We have added a flavor.

38:34And there are 4 types of chur-type herbs.

38:36There are different flavors.

38:38There are different flavors.

38:39There is a flavor of the phool.

38:41There is a flavor of mulberry.

38:43There is a flavor of the quesatut.

38:44There is a flavor of banana.

38:46There is a flavor of orange.

38:48There are some dishes that the time is burning.

38:55Literally.

38:56It's very beautiful.

38:58It's very different.

39:00It's very beautiful.

39:01It's very beautiful.

39:02The time is burning.

39:03The time is burning.

39:04The time is burning.

39:05The time is burning.

39:07It's burning.

39:08It's burning.

39:09It's burning.

39:10It's burning.

39:11It's burning.

39:12It's burning.

39:13It's burning.

39:14Thank you, Shaks.

39:15It's burning.

39:16It's burning.

39:17Let's check it out.

39:19Will your time come or won't come?

39:31It's very beautiful.

39:33Sanjay Ji,

39:34I think the quesatut.

39:35I think the quesatut.

39:36Why?

39:37I was going to come after the house.

39:38Look,

39:39there is a classic combination that has never failed.

39:41Dahi quesatut.

39:42That is the ultimate comfort.

39:44In that quesatut.

39:46You have made the quesatut.

39:48You have made the quesatut.

39:49And the quesatut.

39:50You have made the quesatut.

39:52The quesatut.

39:53The flavors are exploding.

39:54And the comfort of the quesatut.

39:56The quesatut.

39:58Very well done.

39:59Thank you, Shaks.

40:01Oh!

40:02Oh!

40:03Oh!

40:04Oh!

40:05Oh!

40:06Oh!

40:07Oh!

40:08Oh!

40:09Oh!

40:10Classic Thekwa.

40:11And Bhapa Dhoi.

40:13What a great presentation.

40:14It's fun.

40:16I mean, Mahfuz.

40:17This is the real MasterChef dish.

40:19Thank you, sir.

40:20Thank you, sir.

40:21Thank you, sir.

40:22I am going to eat the basic vegetables.

40:25I was going to eat the basic vegetables.

40:26And I was going to say that you were saying, right?

40:28Dahi.

40:29Dahi.

40:30Dahi.

40:31Dahi.

40:32Dahi.

40:33Dahi.

40:34I mean, I did not eat the best.

40:35But you are all presenting in Q&A.

40:36Dahi.

40:37I mean, I'm very surprised.

40:41And you are all not studying at the professional college and train fishing.

40:46And they tell us what we build and they say, what's up to us.

40:50I'm very surprised.

40:52And I have a lot of pride in our country.

40:57A big round of applause for all of you.

41:00And last, our youngest daughter Anju Manju.

41:05Good, good, good.

41:08Good, good.

41:10Good, good.

41:12Good, good.

41:14Good, good.

41:16Good, good.

41:18Good, good.

41:20Good, good.

41:22It's been a pleasure.

41:26We chose a kadhai.

41:28We have made Kanika.

41:30Banana stem.

41:32It's a green onion.

41:34It's a beetroot.

41:36It's a tomato sauce.

41:38It's a benggan.

41:40It's a banana chips.

41:42It's an aambula.

41:44We make it with a sweet aam.

41:46Something you have made in a kadhai.

41:48This is a mother's house.

41:50Use one baton.

41:52You don't have to worry about it.

41:54You take it with the baton.

41:56You make it with the baton.

41:58You make it with the baton.

41:59You make it with the baton.

42:00You make it with the baton.

42:02Amazing.

42:04Kanika Bhat is our favorite.

42:06Who is Kanika Bhat?

42:08Basically, good chawal.

42:10Cinnamon.

42:11Cinnamon.

42:12It's the main flavor.

42:13And in Jagannathpuri,

42:14in Anandu Bajar,

42:15in Prashad,

42:16Kanika Bhat,

42:17you get it.

42:18It's a sweet chawal, right?

42:19Yes, yes.

42:20It's a sweet chawal.

42:22I'll eat one piece more.

42:24It's very nice.

42:25Very nice.

42:26Good chawal.

42:27Very nice.

42:32Very nice.

42:34Very nice.

42:35Very nice.

42:44I got to go there and I got to go there and I got to go there.

42:49I'm going to shoot so I don't know what to do.

42:52I felt like this is my own place.

42:56It's such a simplicity.

42:59It's all about it.

43:02As chefs, as artists, as everyone.

43:05This food is what I'm taking.

43:07If you take one another,

43:14you feel that food is not only food.

43:18It's a prasad.

43:20This is so beautifully done.

43:24Sri Krishna was very understanding.

43:27Everything was aware of thinking.

43:30He was aware of thinking and understanding.

43:34And in that time of life,

43:37when he just wanted to eat food,

43:39he ate a prasad.

43:40He ate a lot of thinking and understanding.

43:43And today, you have proved here

43:46that Sri Krishna ate a prasad.

43:50That's right.

43:52That's right.

43:59Manju ji, manju ji,

44:00the word is coming.

44:02Oh, you were very interested.

44:03How a puppy is keeping food.

44:05If you get food,

44:06when you get food,

44:07you will be in food.

44:08In one time,

44:09let's do everything.

44:10This is the first time.

44:11You have picked a spoon-tap.

44:12This is the first time you get food.

44:13Why, this time?

44:14It's the first time you get food.

44:15This time,

44:16it's the first time you get food.

44:17To get food,

44:18the other way.

44:19Once,

44:20we have been Beijing.

44:21What happens,

44:22you will not get food.

44:23What happens,

44:24you will not get food.

44:25When you get food.

44:26You will not get food.

44:27Then,

44:29don't get food.

44:30Not like,

44:31Thank you, Ajay.

44:37Deena, Sanjay, thank you very much.

44:39You've come here. You've increased the amount of money.

44:42You've taken such a big challenge.

44:44All the very, very best for Word 2.

44:46Thank you so much.

45:01So, today's challenge was One Jodi, One Burtin.

45:05In which you used only one Burtin,

45:08one MasterChef level dish was made.

45:11Now, the result was the result.

45:16And you'll know which two Jodi are,

45:20which will go to the Black Apron Challenge.

45:26The first Jodi is Avni and Venu.

45:29And our second Jodi is

45:32Jamuna and Dipali Jai.

45:47MasterChef today, we are going to take you

45:50in such a recipe,

45:52where there is every bite,

45:54taste, creativity and a power-packed twist.

45:57because the role of work is Viva.

46:00Hello everyone.

46:01I'm Ajay Nkya.

46:02And I'm Vikram.

46:03We are The Ghandi Brothers.

46:04Welcome to Everyday Tasty Recipes by Viva.

46:16And today, we are making our favorite

46:18Harbi Pasta Pizza Sauce, Kulcha Calzone.

46:21Vikram, after school, we had a lot of kulches.

46:24We are making this dish.

46:27We are making this dish with a twist.

46:32First of all, we are making calzone.

46:34I have made meida, oil, salt and a little bit of dhaji.

46:37First, we will make a good dough.

46:39We will make it a bit sticky.

46:43We will make it a bit sticky.

46:45Until we need it.

46:48We will keep it in a little bit on the sides.

46:5010-15 minutes.

46:51Until we will make the rest of the ingredients.

46:55I am taking green capsicum, yellow capsicum and red capsicum.

46:59If you can add some other vegetables,

47:02I am adding an onion.

47:04Corn.

47:05A little seasoning, a little salt.

47:09And now, we will add Viva Pasta and Pizza Sauce.

47:12Which is our calzone stuffing.

47:17Viva Pasta and Pizza Sauce is a classic Harbi Tomato Based Italian Sauce.

47:21There is also an Italian sauce.

47:22There is also an Italian sauce.

47:24There is also an Italian sauce.

47:26Like Oregano and Chili Flicks.

47:30In this way, our calzone filling is ready.

47:33We will add a lot of veggies.

47:35And Viva Pasta and Pizza Sauce.

47:38With this sauce, you can make the restaurant style red sauce pasta and pizza.

47:41You can make the pizza and pizza easily.

47:43With this sauce, you don't need any ingredients to make pizza or pasta.

47:48How easy is it?

47:52How easy is it?

47:53How easy is it?

47:55When you make a pasta, you boil it.

47:58You have a little veggie and add some veggies in the pan.

48:00Add some pasta and Viva Pasta and Pizza Sauce.

48:02You mix it.

48:05It is ready for a meal.

48:07And the restaurant style pasta is ready.

48:09Now, how easy is it?

48:11How easy is it?

48:12How easy is it to make pizza?

48:13How easy is it to make pizza and pizza sauce?

48:15With pizza based on pizza, Viva Pasta and Pizza Sauce.

48:16Spread it, add chopped veggies and add your favorite toppings.

48:20Bake and enjoy a tasty restaurant-style pizza.

48:24The calzon dough was very well rested.

48:27I'll cut it with a circle with a cookie cutter.

48:31We'll add our baked filling.

48:35I'm pinching it from side to side.

48:38Now my calzon is ready.

48:40I've preheated my 180 oven.

48:42Now it will be baked in the oven.

48:46How easy to make calzon?

48:49It was very easy.

48:50The most important thing is that there are no added colors or artificial flavors.

48:55The best part is that it's also transferred free.

48:59Now it's 20 minutes.

49:01We'll check our calzons.

49:03Our calzons are perfectly ready.

49:05The color is very good.

49:06Let's plating it.

49:11Now we'll add a plate with Viva's pasta and pizza sauce.

49:16This is our recipe.

49:25And we believe that our work will be very tasty and yummy.

49:29Because Viva's pasta is Viva.

49:31Please welcome Chef Sanjot Ki.

49:40Your challenge is to make Chef Sanjot Ki recipes.

49:44First of all, you have to preheat the oven.

49:46You have to preheat the oven.

49:47You have to preheat the oven.

49:48You have to measure the oven with the oven.

49:50You have to be good with the oven.

49:51You have to make your hands good.

49:52But you have to make a small mistake.

49:53Please welcome our audition superstar, Chef Ratna Tamangka.

49:55You are a little creative person.

49:56You are a small star, isn't it?

50:01Please welcome our audition superstar Chief Ratna Tamangka.

50:07Hello!

50:08Hello!

50:09Tick it up and tick it up and...

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