- 2 days ago
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00:00Welcome to MasterChef India, co-presented by VBAMEO Ketchup and Sauces, co-powered by IKEA,
00:23Fortune Chakki Fresh Rata, Partner Kohler, Catch Salt and Spices, Vijay Sales and Switz Frozen Snacks.
00:28And this year, MasterChef India's winner will get a beautiful kitchen from IKEA, international design, world-class quality and 25-year-old warranty with our perfect IKEA dream kitchen.
00:42MasterChef's journey is coming to mid-point. It was the beginning of 12 weeks and now it's only 10 weeks. And this week, there's only 9 weeks left.
00:56So this week, if you don't want to wear that black apron, you don't want to leave your dreams completely and leave your home.
01:05Listen to my attention. Give your best today.
01:10Why?
01:11Why?
01:12Why?
01:13Why?
01:14Why?
01:15Why?
01:16Why?
01:17Why?
01:18Why?
01:19Why?
01:20Why?
01:21Why?
01:22Why?
01:23Why?
01:25Why?
01:26Why�.
01:27Why?
01:28Why?
01:29Why?
01:30Why?
01:31Why?
01:32Why?
01:41Wait!
01:46If you don't understand, then I'll say goodbye.
01:48Oh, you can do it too, too.
01:51Totally, two times.
01:52I'm here, I'm here, I'm here,
01:53I'm here, I'm here, I'm here, I'm here.
01:55I understand, Papa.
01:56Please welcome the two legends of Bharti cinema,
02:00Neena Gupta Ji,
02:02and please welcome the Sanjay Mishra Ji.
02:16You are so happy.
02:19As much as you eat, as you eat, as you eat, as you eat, as you eat, as you eat.
02:27You made it to be a master chef.
02:29We both are foodies.
02:31We talk about the work in shooting.
02:35We should do it.
02:36We are very excited to be here.
02:38You know that my dad's favourite actor, Neena Ji,
02:42and that's one thing.
02:44Neena's heart is big.
02:46That means that his face is a glow.
02:49That's why Mirza Galip had to remember all of them.
02:52Because he was in love with us.
02:54And in the last film, my dad's name was his name.
02:57My dad gave you a name, Nour.
02:59So, his name is Nour.
03:01And this is the name of his face.
03:04And the world has more light.
03:06Wow.
03:08We've seen a lot of couples on the screen.
03:10Romance, love, love.
03:12But this is the most cute couple in the picture.
03:15And now, part two is coming.
03:17Part two is coming on the 6th of February.
03:19Tell us a little more.
03:20We are the actors.
03:22But the story is not the continuation of it.
03:26The story is completely different.
03:28Sanjay Ji's question is that intense role,
03:32or comic role,
03:34The timing is perfect.
03:36I don't know how you do it.
03:37But your bandwidth
03:39from being very intense to being very comic,
03:41amazing it is.
03:42Yeah.
03:43The timing is very important.
03:46The timing is very important.
03:47And the concentration.
03:48When I make it a little bit,
03:50I saw that if I don't want to think about anything,
03:53then it's wrong.
03:55Absolutely.
03:56The shooting schedule is so heavy,
03:57so how do you manage your mind?
04:01I don't have time to do it.
04:03I'll go somewhere,
04:04I'll sit somewhere,
04:05I'll sit somewhere,
04:06I'll go with myself.
04:09The other thing is,
04:10my cook,
04:11the rest of my work.
04:13The rest of my work is done.
04:14In the shooting,
04:15I'll make my food in the vanity van.
04:18When the shooting is coming,
04:20we buy some food in the location.
04:22And this is how we work.
04:25And one more time will pass,
04:27that at lunch time,
04:29I'll be here with their vanity van,
04:31but they never called me.
04:34No.
04:37Neera, ma'am, and Sanjay,
04:38we told them that
04:40we won't give them the challenge,
04:42but you will give them.
04:43So tell them the challenge.
04:44Tell them.
04:45Do you have a little bit here?
04:47Yes.
04:48We will make food in one day.
04:52We have to cook in one day.
04:54And if we do this,
04:55it's not possible
04:57how can the dish in one day
04:58master chef's level?
05:00Tell me, tell me,
05:01one day.
05:02Yes.
05:03We will use one of them.
05:04We will use them.
05:05We will use them.
05:08One of them challenge.
05:14In the last challenge,
05:15Simran Himanshi was your best dish.
05:17So,
05:18you will choose your first of them.
05:21Chef, we will choose the wok.
05:23You will choose the wok.
05:24You will choose the wok, right?
05:25Anju, Manju.
05:26We want to take the dish.
05:27Chef, we will take the dish.
05:29I will put a fry pan in the answer.
05:31We will put pressure.
05:32We will take the wok.
05:32You will take the wok, right?
05:33Yes.
05:34Toss pan.
05:35Toss pan.
05:36Steamer.
05:38Now, in this one jodi,
05:39one of them challenge,
05:40you will choose your wok.
05:41You will choose your wok.
05:43You will use this one wok.
05:45You will make the dish.
05:46Master chef's level dish.
05:48For this,
05:49you will get 75 minutes.
05:51In which,
05:52Master chef's world-class pantry
05:54is included in 5 minutes.
05:57which will take the dish.
05:59All right?
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07:23and also very much.
07:30Get,
07:31set,
07:32PARTAL!
07:38I went to the pantry
07:39and took the pantry
07:41and put everything in the basket
07:42that I thought
07:44that I could use
07:45what elements
07:46today.
07:47in the one-pot challenge.
07:49In MasterChef's
07:50world-class pantry
07:51as we enter
07:52all the ingredients
07:54I get confused
07:55and I forget
07:56for 2 minutes
07:57I forget
07:57what I want to make
07:58today.
08:00Last one minute.
08:01What did you miss?
08:03I'm seeing.
08:04I'm seeing.
08:05You're seeing.
08:06You're seeing.
08:07You're seeing.
08:08What's left?
08:09No, everything.
08:10Did you take it?
08:11I'm going.
08:12I'm going.
08:13I'm going.
08:14You've seen.
08:14I remembered one thing.
08:18Last 30 seconds.
08:20The Englishman has come
08:21good.
08:22I came to the counter
08:23and Vikram has warmed up
08:24the water.
08:25And I remember
08:26that I had to make
08:28bread.
08:29And I saw
08:30that I forgot
08:31to eat.
08:3210,
08:339.
08:3310,
08:349.
08:3410,
08:359,
08:368.
08:37I ran back to the counter.
08:383,
08:402,
08:412,
08:422,
08:432,
08:442,
08:451,
08:452,
08:462,
08:462,
08:472,
08:482,
08:492,
08:503,
08:512,
08:522,
08:533,
08:542,
08:553,
08:563,
08:573,
08:584,
08:594,
09:004,
09:014,
09:024,
09:031,
09:042,
09:062,
09:071,
09:082,
09:101,
09:121,
09:131,
09:141,
09:161,
09:181,
09:201,
09:212,
09:221,
09:231,
09:251,
09:261,
09:273,
09:28I have divided my work so that it will be done with my work, but the most important thing is that the burtons are one of you.
09:38It's a very challenging challenge. We have to make a burton in one burton. It's very difficult.
09:42We have to fry it, bake it, and steam it.
09:47It's a little difficult.
09:48It's like a cooker, it's a pressure.
09:50It's always possible to feed it.
09:52It's always possible to feed it.
09:54My goal is that I'm making a different flavor.
09:59I'm giving the base of the burtons.
10:01I want to present it in a house.
10:07Today's challenge is very difficult.
10:10We have to make gravy, masala, and chawal.
10:14Whatever we have to do, we have to do in one burton.
10:17Like I made gravy, chutney,
10:19I will cut it, I will boil it, I will boil it.
10:22We have to do everything in one burton.
10:29We have the opportunity to choose the burtons.
10:31First of all, we have to choose the burtons.
10:32So we will choose the burtons.
10:35We have to choose the burtons.
10:40We have to choose this burtons.
10:41Because this burtons are very good.
10:43It's a burtons.
10:44The burtons are very good.
10:45The burtons are very fast.
10:46So we think that we can do it with all the items.
10:49We will do it with all the items.
10:55How is this?
10:56How is this?
10:57The chef is just getting ready.
10:59I'm getting ready.
11:00The filling of chicken is ready.
11:03You're doing cooking for the burtons.
11:05You have to put the brtons on the burtons.
11:07No, she is also doing it together.
11:08What are you planning to do?
11:09What are you making and how do you provide your work?
11:12Chef, we have a cooked chicken in North East, which is a black sesame gravy.
11:20We are making a roulade in a form.
11:23We will have a filling with a black sesame, which is a chicken roulade.
11:27And we will have a caramelized cauliflower mash.
11:30And we will have a raw mango salad.
11:33And we will have a bell pepper and tomato sauce, which I will add in the oven.
11:37So, roulade, which is how do you cut chicken?
11:40Chef, I am using the breast.
11:42I will cut it, pound it and fill it with it.
11:44And then I will poach it.
11:45Then I will fresh fry it.
11:46You are making the chicken breast.
11:48Usually, it will be very dry.
11:50Yes, Chef.
11:51So, when you put it in the oven, just make sure that it is right in the temperature and the right time.
11:57Usually, when we do it in high heat,
12:01it will return the juices from outside.
12:05This was your today's Viva tip of the day.
12:07Thank you, Chef.
12:09So, that thing was in my mind that my chicken should not be dry or undercooked.
12:14They should give me a perfect cooked chicken.
12:16I feel like a black apron is sitting on my head.
12:19So, I'm scared of that.
12:21If the chicken is dry and out of the head,
12:22then the black apron is sitting on my head.
12:25So, I am scared.
12:32Archanan Ji, Rupali Ji.
12:33Yes.
12:33Yes.
12:34How are you doing?
12:35It's okay.
12:36What are you doing?
12:37Today I'm doing a pot of bread.
12:40A pot?
12:40A pot of bread.
12:42A pot of bread, so it's a pot of bread.
12:44It's a pot of bread.
12:45It's a pot of bread.
12:46It's a pot of bread.
12:47It's a chicken.
12:47Chicken.
12:48It's usually a button.
12:49It's time for a pattern of bread.
12:51Everything is a pot of bread.
12:53You just need to put everything in the pot.
12:56Deena Ji and Sanjay Ji have given you today a challenge.
12:59This is the most important thing for you.
13:28You give a small tip.
13:30When we put the muttons,
13:31because it feels like it's a half hour,
13:33if it's a small piece, it goes out.
13:35The chicken gets out quickly and without it, it's a big piece.
13:39If you cut the cut, it gets out of the way.
13:45You will seal it and put it in a little bit.
13:48If it's gone, you will wear a pink apron today.
13:54It won't go.
13:54The Chef Vikas and Chef Kunal
13:59gave us a good idea.
14:01We put chicken in the chicken and put it in the mouth.
14:11What are you doing today?
14:13What are you doing today?
14:15Today, we are giving a tribute to Indian railways.
14:18The Indian railways?
14:19The meat of the railway?
14:21The savoury railways.
14:22The railway mutton curry is making a sauce.
14:26The other nostalgia is beetroot cutlets.
14:28Super-shubay.
14:29We are making mutton and beetroot cutlets.
14:32Okay.
14:33We will serve brioche bread in the oven.
14:37The rest of it will be made.
14:39But why did you choose the concept of railway?
14:42We love to travel.
14:43We used to travel a lot in childhood.
14:45So, when we went to the train, we used to eat something in every station.
14:51And cutlets, we have to eat.
14:52So, our memories are made from our family.
14:57So, why not?
14:57We thought that today, we will do something with railway.
15:01Very interesting.
15:02I don't think that we should use the mutton.
15:03We should use the mutton.
15:05Yes.
15:05So, we are doing the mutton, but bones will be used for the gravy and the stock.
15:09So, it's not even in the mutton curry, right?
15:12Basically, it's not in the mutton curry, it's going to be railway curry.
15:15I heard the mutton railway curry, but you are making something different.
15:18Yes.
15:19We separate it.
15:19We have inspiration from the mutton railway curry.
15:22It's like that the engine is going on one side, the truck is going on the other side.
15:27So, we talk about the mutton curry.
15:28Why does it feel like the meat is made of meat?
15:32Right.
15:32So, we will try to remove the bones from the bones.
15:35So, we will roast the bones in the oven.
15:38We have a lot of travel from the three chefs.
15:39Nina and Sir have a lot of travel from the three chefs.
15:42We will do the railway curry.
15:44We will come here.
15:46Because we are misrepresenting the dish.
15:49Actually, you are making a cutlet.
15:53I think you are left in the right country,
15:55but you are not able to explain the right way.
15:59There is a ticket and you are going somewhere else.
16:01Yes.
16:02We will do it in the right direction.
16:04Thank you, Sir.
16:05It's a little bit of time to remove more flavors.
16:08It's the fact that the flavor will come in because we are roasting the bones.
16:13And the flavor and the depth of bones comes from the bones.
16:16It's our job.
16:32Manjuji and Anjuji.
16:34Jai Jagannath.
16:35Jai Jagannath.
16:36Jai Jagannath.
16:37Jai Jagannath.
16:38Jai Jagannath.
16:39Jai Jagannath.
16:40Jai Jagannath.
16:41Jai Jagannath.
16:41Jai Jagannath.
16:42Jai Jagannath.
16:42Jai Jagannath.
16:43Jai Jagannath.
16:44Jai Jagannath.
16:45Jai Jagannath.
16:45Jai Jagannath.
16:46Jai Jagannath.
16:46Jai Jagannath.
16:47Jai Jagannath.
16:48Jai Jagannath.
16:49Jai Jagannath.
16:50Jai Jagannath.
16:51Jai Jagannath.
16:52Jai Jagannath.
16:53Jai Jagannath.
16:54Jai Jagannath.
16:55Jai Jagannath.
16:56Jai Jagannath.
16:57Jai Jagannath.
16:58Jai Jagannath.
16:59Jai Jagannath.
17:00Jai Jagannath.
17:01Jai Jagannath.
17:02Jai Jagannath.
17:03Jai Jagannath.
17:04Jai Jagannath.
17:05Jai Jagannath.
17:06Jai Jagannath.
17:07Jai Jagannath.
17:08Jai Jagannath.
17:09Jai Jagannath.
17:10Jai Jagannath.
17:11Jai Jagannath.
17:12Jai Jagannath.
17:13Jai Jagannath.
17:14Jai Jagannath.
17:15We call it Sukhya Aamla, it's called Sukhya Aamla, it's called Sukhya Aamla, we're making a chattani with the dhih.
17:26I'm going to talk about this, hello?
17:29Hello?
17:30Yes, you are alone, you will make a banana stem, and Kanika Bhat will also be made, and you will make a Sukhya Aamla.
17:38And what?
17:39And a beetroot tree.
17:40And a beetroot tree.
17:42And then he took the kardai and said, what are you going to do?
17:45So I felt like a little child took the baby.
17:51I have two items.
17:52I don't know, I have a kardai.
17:54That's the item?
17:55Yes.
17:56They have rice and fish.
18:00And this is the third item.
18:02You have a great advantage.
18:03My mother remember me.
18:05She never had a lot of bread.
18:08Yes, I too.
18:09What is it?
18:10She said, you have to take four bretons and all of them have to do it.
18:12You have to clean it up and clean it up.
18:14We do that too.
18:15I do that too.
18:16I don't do that much.
18:17I don't do that much.
18:18I don't do that much.
18:19This is why Anju Manju is comfortable.
18:20Anju Manju.
18:21Anju Manju.
18:22Anju Manju.
18:23I feel like Anju Manju has an advantage here.
18:28Because there is a habit of making food.
18:30Yes, yes.
18:31You have to take advantage of this advantage.
18:33Yes, yes.
18:34In the last two?
18:35I don't have to come.
18:36I don't have to come.
18:37Good.
18:38Good.
18:39Good.
18:40Good.
18:41Good.
18:42Good.
18:43Good.
18:44Good.
18:45Good.
18:46Good.
18:47Good.
18:48Good.
18:49Good.
18:50Good.
18:51Good.
18:52Good.
18:53Good.
18:54Good.
18:55Good.
18:56Good.
18:57Good.
18:58Good.
18:59Good.
19:00Good.
19:01Good.
19:02Good.
19:03Good.
19:04Good.
19:05Good.
19:06Good.
19:07Good.
19:08Good.
19:09Good.
19:10Good.
19:11Good.
19:12Good.
19:13Good.
19:14Good.
19:15Good.
19:16Good.
19:17Good.
19:18Good.
19:19Good.
19:20Good.
19:21Good.
19:22Good.
19:23Good.
19:24Good.
19:25Good.
19:26If I give everything to me, I can't make food.
19:30If I go to Lona, it's just a tree.
19:34It's just a tree.
19:36No, no, no.
19:38No, no, no, no.
19:40It's just a new thing.
19:44But this is chaos. What do you see on the table?
19:46Yes, it's chaos.
19:48This is chaos.
19:50This is chaos.
19:52It's just a drink.
19:54It's just a drink.
20:04After every dish, we didn't have to wash the dishes.
20:06We cleaned the dishes quickly, then we added a cup.
20:08Because every dish has a different flavor.
20:11If we drink it, we mix it with the flavor.
20:15It's a bad taste.
20:17I don't understand the challenge.
20:19How many times we drink it?
20:21It's just a drink.
20:23It's just a drink.
20:24It's just a drink.
20:25It's just a drink.
20:26We had to fry it.
20:27We had to fry it.
20:28We had to fry it.
20:29We had to fry it.
20:30It was difficult for me.
20:31I thought it would be enough for 90 minutes.
20:39Oh, oh.
20:40How many of you guys are here?
20:42We are here.
20:44We are very inspired by you.
20:46We are very inspired by you.
20:48You have to wear shorts.
20:50No, not shorts.
20:51You have to wear traditional clothes.
20:52Yes, traditional clothes.
20:53Yes, traditional clothes.
20:54Yes, very good clothes.
20:55I wear shorts and jackets.
20:57We all wear a single life.
20:59Yes, yes.
21:00We are all the same.
21:01We are the same.
21:02We are the same.
21:03We are one and one.
21:04We have all our aspirations and our bucket list.
21:08And we have to do this.
21:10Is it my age?
21:13Is it my age?
21:14Is it now done?
21:15Just keep up your attention.
21:18Keep up your attention.
21:19Keep up your attention.
21:20Keep up your attention.
21:21Keep up your attention.
21:22Keep it.
21:23Keep it.
21:24Keep it.
21:25Keep it.
21:26Keep it.
21:27Keep it.
21:28Keep it.
21:29Keep it.
21:30Keep it.
21:31It was very good to meet you.
21:33Yes.
21:34It was very good.
21:35And you will see what you think.
21:37All the best.
21:44This is the Ghandhe Brothers.
21:47Hello.
21:48And this is the family team.
21:50Yes.
21:51This is very popular.
21:55From Nagpur, right?
21:56From Nagpur.
21:57Let's go to the cafe.
21:58I'm telling you, I've given them a lot.
22:00I've given them a lot.
22:01I've given them a lot.
22:02I've given them a lot.
22:03I've given them a lot.
22:04Wow.
22:09This is a great experiment.
22:11This is the mutton.
22:12We didn't get the mutton from the muggles.
22:14Yes.
22:16It's a small mutton.
22:18It's a great feeling.
22:19it's a very good feeling.
22:20It's very good to have a lot.
22:22It's a graded,
22:23It's a great experience.
22:24That's not the lesson.
22:25It's actually an adraq.
22:26It's an adraq.
22:27So the question is where is the mutton?
22:28Yes.
22:30It's all the methods.
22:31I've given them.
22:32They have given them.
22:33It's written about it.
22:34That's all.
22:35The Alisa Kasteel was the with Mutton and Adraq.
22:37This is the great emotion.
22:39It's that good amount of mutton all the time.
22:41Hey, hey, what did you do?
22:43Which picture of Sanjay sir?
22:45All the best is my favorite acting.
22:48Yes.
22:49Don't do, just say.
22:53What are you saying?
22:55It's 70 minutes.
22:57Don't do, just say.
22:59Yes.
23:00Passer Chef's Jodio,
23:02are the last two minutes.
23:04I want to make our dish special today
23:12and give a totally home vibe.
23:14IKEA has made the plating elegant and durable.
23:17It's exactly what you want in your house.
23:26I forgot to plating.
23:28I had time for plating.
23:29I've seen this.
23:30I've seen this.
23:32I said, let's plate it.
23:34It's been two minutes.
23:35I checked that in the steamer
23:37our stacked lasagna.
23:39Some of them are looking at the top layer
23:42and the bottom layer is also cooked.
23:44If the bottom layer is not cooked,
23:47it can be a little bit.
23:51I thought of plating,
23:53but I had to do some more work.
23:56I don't have any satisfaction.
23:58I feel like we are very satisfied with the taste.
24:01We are very satisfied with the taste.
24:02I like the taste.
24:03Ten.
24:07Nine.
24:10Eight.
24:12Seven.
24:15Six.
24:17Five.
24:19Four.
24:21Three.
24:24Two.
24:26Or one.
24:27Time if your time is finished,
24:41each other.
24:42Good job everyone!
24:43some taste.
24:44Much bacon.
24:55What did you get and what did you make?
24:57I got a saucepan.
24:58So, we got an inspiration for that.
25:01And we do a lot of fun from childhood.
25:04Our dish is also called Suffernama.
25:07And it's inspired by the railway.
25:11Usually, there are cutlets in the railway.
25:13So, today we have the cutlets.
25:15But we have made the mutton and beetroot.
25:17After that, there is a curry.
25:20The curry is made.
25:22So, we have made the curry.
25:24In a chokha form.
25:25In a chokha form.
25:26And the gravy is the railway curry.
25:31Usually, there is a white bread.
25:34So, we have made the bread.
25:36And we have made the kale chips.
25:41Very nice.
25:42Very nice.
25:43This is looking beautiful.
25:44It's looking so rich and beautiful and professional.
25:47It's looking so rich and professional.
25:48In the beginning, my grandmother told me that
25:52It's a ritual of Hindu food.
25:54And food of Muslims.
25:57And the table of English.
25:59English presentation.
26:00Yes.
26:01Yes.
26:02Yes.
26:03Yes.
26:04Yes.
26:05Yes.
26:06Yes.
26:07Yes.
26:08Yes.
26:09Yes.
26:10Yes.
26:11Yes.
26:12Yes.
26:13Yes.
26:14Yes.
26:15Yes.
26:16Yes.
26:17Yes.
26:18Yes.
26:19Yes.
26:20Yes.
26:21Yes.
26:22Yes.
26:23Yes.
26:24Yes.
26:25Yes.
26:26Yes.
26:27Yes.
26:28Yes.
26:29Yes.
26:30Yes.
26:31Yes.
26:32Yes.
26:33Yes.
26:34Yes.
26:35Yes.
26:37Amazing.
26:38One aspect.
26:39Honey, please.
26:40Yes.
26:41Yes.
26:42Yes.
26:43Thank you very much.
26:44I don't cheat until I got this bread.
26:45I don't know who looks know who looked this bread addワ ethy come here
26:48just from that bread fl好好И paving withoni.
26:49Good.
26:50Wow.
26:51Very nice.
26:52Yes, very fresh.
26:53Amazing.
26:54Amazing.
26:59That's how this bread became pretty Jewish, my Rules was just made it in proud
27:05There is a lot of pressure.
27:07You have to make a chicken in one day.
27:09You have to make a chicken.
27:11Then you have to make a mutton.
27:13So this combination is the first one.
27:17That's all.
27:23Oh my god, the sauce.
27:25What have you done?
27:31Good?
27:33So good.
27:34Oh my god.
27:36So good.
27:46The real mutton curry, which I remember in my childhood,
27:48is very spicy.
27:50The bones, the marrows,
27:52all the flavor of the curry is intense.
27:56It's concentrated.
27:58I was scared that you are making,
28:00it's less time.
28:02You have to achieve it.
28:04It's the density of flavor, which we call it.
28:06Right.
28:08It's the density of the flavors.
28:10The railway ticket is the flavor.
28:12It's the flavor.
28:14It's the flavor.
28:16What?
28:18It's the flavor.
28:20What do you do?
28:22It's the flavor,
28:24It's the flavor.
28:26It's the flavor.
28:28It's the flavor.
28:30It was a question in many people's minds.
28:33On the other hand, and what we see in this show,
28:37in their minds,
28:38that these guys make good,
28:40they make good,
28:41they make good,
28:42they make good,
28:43they make good.
28:44After that,
28:45nobody will ask that question.
28:46They make good,
28:47they make good,
28:48they make good.
28:49Very well done.
28:57Anshmik Prabdi,
28:58thank you.
29:08Nice.
29:09We have named Shephi Shephi,
29:11Ghoomer Murgh.
29:12It's called a black sesame chicken roulade.
29:15We have made a black sesame chicken roulade
29:18with a caramelized cauliflower puree.
29:21Under it,
29:23there's basil and black sesame sauce.
29:27And what is poured on it,
29:29it's red bell pepper sauce.
29:31And these are side pipes?
29:32Colum-lized cauliflower puree.
29:34And what did you get?
29:35Chef, I got stock pot,
29:36patilla.
29:37Casserole.
29:38Casserole.
29:39What is this?
29:40It's appetizer,
29:41it's main course.
29:42Chef, it's main course.
29:43Main course, no bread,
29:44no rice, nothing required.
29:48Chef, for carbs,
29:49I gave the cauliflower puree.
29:50Chef,
29:51what did you do?
29:52Chef,
29:53he ate the sides.
29:54Huh?
29:58He's dieting,
29:59Prabhdi.
30:00Prabhdi,
30:01tell me,
30:02you look like this.
30:03Only Punjabis can do that,
30:04don't you?
30:05Yeah.
30:06This plate is also cut down
30:07by cutting the teeth.
30:08Like this.
30:12If I talk about the presentation,
30:13I liked this idea.
30:14I wish this was even.
30:16It's a technique to do it.
30:18But besides that,
30:19it's a beautiful looking plate.
30:20The choice of plate is so sexy.
30:21But,
30:22I'll just say,
30:23I'm very confused.
30:24For the main course,
30:25we will serve the restaurant
30:26without any something
30:27to accompany this.
30:28And,
30:29in the casserole,
30:30you've also made the chicken
30:31poached?
30:32Poached,
30:33fried,
30:34and cauliflower,
30:35it's also made the sauce
30:36in my sauce.
30:37It's also made the sauce
30:38in my sauce.
30:39And,
30:40in the casserole,
30:41you've also made the chicken
30:42poached?
30:43Yes,
30:44fried,
30:45and my cauliflower
30:46made the sauce
30:47in tempering.
30:48And,
30:49the sauce below
30:50made the sauce
30:51also made it.
30:52This is Pool Gobi.
31:00Anshmit,
31:01Pradeep,
31:02I love the dish!
31:04Wow!
31:07Technically,
31:08there was a lot of wrong
31:09in this dish.
31:10You make a roulade,
31:11you can dry it easily.
31:13You can dry it easily.
31:15You can dry it easily.
31:16You can dry it easily.
31:17You can add an assamese combination
31:19with a mkhani gravy.
31:20It can be very easy.
31:22If I put a portion of this dish,
31:24which you've given the quantity,
31:26I will side it.
31:27I think,
31:28in my opinion,
31:29flavor combinations
31:30and techniques
31:31that you've achieved in this dish
31:33and the results
31:34that you've shown
31:35surprisingly good.
31:37Very, very good!
31:39Very good!
31:45The only thing,
31:46I would again tell you,
31:47for me,
31:48we've stopped here.
31:49If we had some bread,
31:50lavash,
31:51some crispy bread,
31:52it would have added
31:54to the experience
31:55of eating.
31:56And,
31:57you can do it in the
31:58casserole.
31:59That would have taken
32:00your creativity
32:01to the next level.
32:02or even rice.
32:09Archana Rupali ji,
32:10please,
32:11take your dish.
32:14Wow!
32:15This looks so good!
32:17Champaran chicken.
32:18Yes.
32:19Sauté pan.
32:21Sauté pan.
32:23Sauté pan.
32:24So,
32:25our dish's name is
32:26Champaran Chicken Vada.
32:29What do you do with it?
32:31The dish's name is
32:35your dish.
32:36We made the dish so that
32:37our dish is standing
32:38good.
32:39If a dish has also made
32:41the dish,
32:42the dish remains
32:43the dish.
32:44But when there is
32:45it's the dish,
32:46it's a lot of time to eat.
32:47The dish is the dish.
32:48So, it's a portion
32:49of it.
32:50It's the meat.
32:51You can add the dish.
32:52The dish will bring the dish.
32:53It's the same.
32:54It's the same.
32:55It's the sort of dish.
32:56The dish is the meat.
32:57You have the chicken because
32:58the dish doesn't make the dish.
32:59You need the dish.
33:00that your garlic is a good one.
33:08I love it.
33:16The flavor of the chicken,
33:17I say in one direction,
33:19is it a good one.
33:22The garlic is brilliant.
33:26The garlic is a bad one.
33:30If you add a small bulb in a small size, it will be better.
33:37I do.
33:38Or if you add half of it, it will be better.
33:41That's right.
33:43One more time, it's not a lesson.
33:45How does the chicken taste like this?
33:47It's good.
33:48It's good.
33:49It's good.
33:51It's good.
33:52It's good.
33:53Full marks.
33:55Very nice.
33:59What's the name of the dish?
34:04Our dish is Kassundi Connection.
34:07We've eaten a lot in Bengal.
34:12It's inspired by our take.
34:15We've made a fish sausage.
34:21We've eaten a lot in Bengal.
34:23We've eaten a lot in Bengal.
34:24We've eaten a lot in Bengal.
34:27Ghasundi's sauce, and the salad is 5 more. Amazing!
34:32Thank you. Amazing!
34:33I didn't understand how you made it.
34:37The sausage of fish is in there.
34:39You also have the details and colors.
34:41I feel that you couldn't use it.
34:45Your fish's horse meat is technically very good.
34:50It's a creaminess that you've achieved.
34:53It's very difficult to achieve in the meat.
34:55That's the strong point of this dish.
34:58Now, with Ghasundi, Ghasundi is always the best.
35:01You've also added Ghasundi with Ghasundi.
35:04Again, very strong flavor combinations, very strong techniques.
35:08But when there are many strong players,
35:10there's no need to make a strong team.
35:14So, when you're mixed,
35:16you won't be able to make a dish.
35:19You won't be able to make a dish.
35:22But good techniques and good flavor.
35:27Avni and Venu ji.
35:35Yeah.
35:35Look at this.
35:36Oh, wow.
35:37We've made a unicorn thin-took.
35:47Thin-took.
35:47If I'm talking about the presentation, I know there's a lot of effort,
35:52but it's almost to the borderline of synthetic.
35:54It's a lot of color.
35:55It's a lot of color.
35:56It's a lot of color.
35:57It's a lot of color.
35:59It's a lot of color.
36:00It's a lot of color.
36:01It's a lot of color.
36:02It's a lot of color.
36:03It's a lot of color.
36:05It's a little.
36:06Like the bisque,
36:07I'll show you the same.
36:08It's a lot of color.
36:09And so this is the same.
36:10I have steamed the whole cake.
36:12I did it with one.
36:14I feel like it will be cooked from the beach.
36:19How big a disc are you seeing?
36:22I thought I was very interested in your attention on it.
36:27It looks perfectly good.
36:31And the meat inside is very good.
36:40This is the only way to make a big pile.
36:44You have to have to lightly steam them, even as well.
36:48It's auditioning.
36:50Ramana ji, Nepal ji, take your dish.
37:00This is also better ideas.
37:03Oh, oh.
37:05This is chocolate, right?
37:07Sir, this is Khandesh Jalgao side.
37:10It's inspired by the show.
37:12It's made a show from there.
37:13There's a paper that's broken down.
37:15It's like Jwari.
37:17I got a frying pan.
37:27This presentation is trying to become modern.
37:31But it's not made.
37:34It's not made.
37:35You can see the taste.
37:37We can see the taste.
37:39We can see the taste.
37:40It's like a bowl.
37:41It's like the oregano, the spices.
37:42There's a taste.
37:43But we don't have enough.
37:45The taste is enough for it.
37:47But we don't have enough for that taste.
37:49The apple bonbon.
37:50We don't have enough.
37:52The taste of this taste.
37:53We don't have enough for that taste.
37:55Did you know what you're using?
37:56We have taken our own dish.
38:01We had a pressure cooker.
38:03Our dish's name is Wakt Ka Suat.
38:06We thought you had Wakt Ka Suat
38:08that you would like to tell us
38:09that we are at 9 or 8.
38:11Chef, this is a dessert.
38:13Yes.
38:14There is a base.
38:16There is a base.
38:17It is a kurmi.
38:18It is a sugar-free.
38:21It is a base.
38:22It is a base.
38:23It is a biscuit structure.
38:25It is a base.
38:26There is a base of this.
38:27It is in a base.
38:28There is a base.
38:29There is a base.
38:30There is a base of this.
38:31There is nutsmeg.
38:33There are four types of dish.
38:36They have all sorts of flavors.
38:38One is a floor.
38:40There is also a mulberry,
38:43which is so cute as well.
38:44One is a banana.
38:46One is an orange.
38:48Look.
38:49Often in the Master Chefs,
38:50to come a presentation,
38:52I see dishes that the time is getting wet. Literally.
38:56It's very beautiful.
38:59It's very different.
39:00The time is getting wet.
39:02The time is getting wet.
39:04Where there are some kind of things,
39:06where the time is getting wet.
39:08So, man, it's getting wet.
39:10It's getting wet.
39:12It's very beautiful.
39:14Thank you, Shaks.
39:16Let's check it out.
39:18Will your time come or won't come?
39:22This is one of the most beautiful clothes.
39:24My beauty is good.
39:26It's a good one.
39:28That's the very good one.
39:31Sanjay Ji.
39:32Is these clothes like the pants?
39:34Why? Why? Why?
39:36I was going to have to come back.
39:38A classic combination never fails.
39:40Dahi Thekwa.
39:42The ultimate comfort.
39:44You gave yourself the clothes in the clothes.
39:46You gave them the place.
39:48And you gave them the clothes.
39:50He has given the name of local gourmet.
39:52He has exploded flavors in his mouth.
39:55And in the start, the comfort of the Dahi Thekwai.
39:58Very well done.
40:10Classic Thekwai and Bhapa Dhoi.
40:14What a great presentation.
40:15It's fun.
40:16Jasmin Mahfuz, this is the real MasterChef dish.
40:20Thank you very much.
40:22I'm going to eat the basic vegetables.
40:26I'm going to eat the Dahi Thekwai.
40:29Dahi Thekwai.
40:30I've never eaten or listened to it.
40:33But as you all are presenting,
40:37I mean, I'm very surprised.
40:42And you've never studied from a professional school.
40:45You've been training.
40:47And what do you make?
40:49And what do you do?
40:51And what do you do?
40:51And what do you do?
40:52I'm going to say, what's going on?
40:54What's going on?
40:55I'm very surprised.
40:57And I'm very proud.
40:58I have a lot of pride that what's going on in our country,
41:02what's going on in our country?
41:07A big round of applause for all of you.
41:09And last, our youngest daughter, Anju Manju.
41:43We make it with a sweet ale.
41:46You've made everything in one place.
41:48Yes.
41:48This is the mother's house.
41:51Use one bertan and don't have to be hurt.
41:54And take the bertan and take it.
41:589 items.
41:599 things.
42:00How many bertans have you in one bertan?
42:02Amazing.
42:03Karnika Bhat is our favorite.
42:06Dikas and Meena.
42:07Who is Karnika Bhat?
42:09It's basically good.
42:10cinnamon
42:40I believe that I have been in the temple for nine times in the temple.
42:46Every time I went there, I came back with a new prerina.
42:49I was running a shoot, so I couldn't go.
42:52I thought that Jagannath was all over me.
42:56It's a very simple thing.
43:00It's all over it.
43:02As chefs, as artists, as everyone.
43:05This food is the only way to take me.
43:10If you take a new place to take another place,
43:15then you feel that food is not just food.
43:19It's a prasad.
43:20This is so beautifully done.
43:24Sri Krishna was very understanding.
43:27Every thing was to think and understand.
43:30They were to think and understand.
43:34And for their life, when they were just eating,
43:38they wanted to eat food.
43:40They had to eat food.
43:41They had to think and understand.
43:43And today, you have proved here,
43:46that Sri Krishna did not eat food.
43:49Why did you eat food?
43:50That's right.
43:59Manju Ji, Manju Ji.
44:00Manju Ji, Swahad.
44:01That's it.
44:02That's it.
44:03That's it.
44:08Today, we'll have a party.
44:09Today we'll have a party.
44:10Today we'll have a party.
44:12We'll have a party.
44:14We'll have a party.
44:15Let's have a lot to hear everyone.
44:17When we are a spoon tap.
44:19It's never a spoon tap.
44:20Do you get the first time?
44:22The first time.
44:24The first time a spoon tap.
44:26Manju ji, Manju ji.
44:28One more time, Jai Jaganna.
44:30Jai Jaganna, Jai Jaganna.
44:36Dina ji, Sanjay ji,
44:38Thank you very much.
44:40You have increased the amount of money.
44:42You have taken such a big challenge.
44:44All the very very best for Vodh 2.
44:46Thank you so much.
44:50You have taken a big challenge.
44:52Every last round.
44:54Jai Jaganna, Jai Jaganna.
44:56Jai Jaganna, Jai Jaganna.
44:58Now, your last challenge was your first slice.
45:02We are using this slice of a slice.
45:04You have to make a slice of a slice.
45:06Today, it was your last slice.
45:08You have to make a slice of a slice of a slice.
45:10Now, the next one,
45:12the result.
45:16Do you remember which two slices are?
45:18Do you remember those two slices?
45:20We will go to the Black Apron Challenge.
45:27The first one is Avni and Venu.
45:30And our second one is Jamuna and Dipali Ji.
45:34MasterChef, we are going to take you today on such a recipe,
45:52where there is a taste, taste, creativity and a power-packed twist.
45:58Because the taste of the taste is sweet.
46:00Hello everyone, I am Ajankya.
46:02And I am Vikram.
46:03We are The Ghandi Brothers.
46:05Welcome to Everyday Tasty Recipes by Veeba.
46:16And today we are making our favorite Herbie Pasta Pizza sauce,
46:20Kulcha Kalzoon.
46:22Vikram, we used to eat a lot of Kulcha after school.
46:25We are making this dish today with a twist.
46:30The first one is Kulcha Kalzoon.
46:34I am adding oil, a little salt and a little oil.
46:37Now we will make a good dough before.
46:39The first one is Kulcha Kalzoon.
46:41It doesn't have to be sticky, until you need it.
46:47We will put it on the side for 10 to 15 minutes.
46:51Until we have the rest of the ingredients.
46:55I'm taking green capsicum, yellow capsicum and red capsicum.
46:59If you can add any other veggies, I'm adding onion.
47:04Corn, seasoning and salt.
47:07We will add Viva's pasta and pizza sauce.
47:12Which is going to be the stuffing of Calzone.
47:17Viva's pasta and pizza sauce is a classic tomato based Italian sauce.
47:22It also has veggies' goodness and Italian hums.
47:26Like oregano and chili flicks.
47:30In this way, our filling is ready.
47:33We will add many veggies.
47:35And Viva's pasta and pizza sauce.
47:38With this sauce, you can make restaurant style red sauce pasta and pizza.
47:41You can make pizza and pasta easily.
47:43With this sauce, you don't need any ingredients to make pizza or pasta.
47:48It's just no need to be on the inside.
47:49How much easier is really good to make pasta?
47:56How easy is it?
47:57To make pasta, you can begin to boil it in a pan.
47:58You can add some veggies.
48:00Put some vegetables in a pan.
48:01Then you put pasta and Viva's pasta sauce and pizza sauce.
48:03And mix them all in that.
48:05Just add some delicious, delicious restaurant-style pasta.
48:07Pasta ready.
48:10Now pasta is made.
48:11How easy to make pizza?
48:13How much?
48:14To spread pizza with pizza base,
48:15Viva, pasta and pizza sauce.
48:17Chopped wedges on top
48:19and add your favorite toppings.
48:21Bake and enjoy a tasty restaurant-style pizza.
48:25The door of Calzon was very good.
48:28I'll cut a circle with the cookie cutter.
48:33We'll add our filling.
48:36I'm pinching it from the side.
48:39Now my Calzon is ready.
48:40I've preheated my oven to 180.
48:43Now this will be baked in the oven.
48:48How easy to make Calzon?
48:50It was very easy.
48:51The most important thing is
48:53that there are no added colors
48:54or artificial flavors.
48:56The best part is that it's free.
49:01It's been 20 minutes.
49:02We'll check our Calzon.
49:03We'll check our Calzon perfectly ready.
49:06The color is very good.
49:07Let's plate it.
49:08Now we'll plate it.
49:12In this way,
49:13Viva's pasta and pizza sauce,
49:14we'll add a plate plate.
49:15We'll add a plate plate.
49:25This is our recipe.
49:26And we believe that our work will be very tasty and yummy.
49:30We'll add a plate plate.
49:31Please welcome Chef Sanjot.
49:40Your challenge is to make Chef Sanjot's recipes.
49:45First of all, you have to preheat the oven.
49:47You have to preheat the oven.
49:48Measurement with a bit.
49:49Measurement with a bit.
49:50Measurement with a bit.
49:51Measurement with a bit.
49:52Measurement with a bit.
49:53You'll become good.
49:54But you've made a small mistake.
49:56Please welcome our audition superstar, Chef Ratna Tamangka.
50:02Please welcome our audition superstar, Chef Ratna Tamangka.
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