MasterChef India | S4 | Episode 24 | 6th February 2026 - video Dailymotion

EDITORIUM

#yrkkh #anupama #mannat #biggboss19 #rohitpurohit #tmkoc #samriddhishukla #shivangijoshi #rupaliganguly  #gauravkhanna #rubinadilaik #tanyamittal #naagin7 #priyankachaharchoudhary #ranbirkapoor #rashmikamandanna #viratkohli #shahrukkhan #aliabhatt #deepikapadukone #salmankhan #msdhoni #cid #rohitsharma #shraddhakapoor  #thegreatindiankapilsharmashow #akshaykumar #ajaydevgan #dedepyaarde2movie #ddpd2 #rakulpreetsingh #indvssa #stree2 #indvsaus #indvseng #benstokes #cricket #saiyaaramovie #ahaanpandey #aneetapadda #abhishekmalhan #fukrainsaan #elvishyadav #serials #kiaraadvani #war2 #jrntr #kantara #jahnvikapoor #sunnydeol #varundhawan #Border2 #KGF2 #Yash #alpha #kritisanon #dhanush #kartikaryan

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 पूरा 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 इनों ने 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 जोड़ी-जोड़ी है नहीं पर तो एक बरतन में खाना बनाएंगी.

04:50एक बरतन में कुकिंग करने हैं.

04:54और हम ऐसे हो गए ये तो पॉसिबल ही नहीं है,

04:57एक बरतन में मास्टर शेफ लेवल की डिश कैसे बन सकती है.

05:00बता बता बता एक ही बरतन में.

05:02हाँ, एक ही बरतन यूज करेंगे.

05:04जह उसको वापस दोके यूज करेंगे.

05:06एक बरतन चैलेंज.

05:10पिछले चैलेंज में,

05:15Simran Himanshi आपके डिश बेस थी.

05:17इसलिए आप अपना बरतन सबसे पहले चूज करेंगे.

05:20शेफ हम लोग चूज करेंगे वाप.

05:23वाप चूज किया अपना चूज करेंगे.

05:24अन्जू अन्जू जी.

05:25हम कढ़ाई लेना चाहते हैं.

05:27शेफ, हम पतिला लेंगे डगकनवला.

05:29अंसर में फ्राइपन लेंगे.

05:31प्रेशर को कर लेंगे अब.

05:33डगकनवला सौटे पहने हैं?

05:35स्टीमर.

05:37अब इस एक जोड़ी एक बरतन चैलेंज में आपने अपने अपने बरतन चूज कर लिए हैं.

05:43इसी एक बरतन को इस्तमाल करके आपको बनानी हैं Masterchef लेवल की डिश.

05:48इसके लिए आपको मिलेंगे 75 मिनट.

05:51जिसमें Masterchef की वर्ल क्लास पैंट्री से समान लाने के 5 मिनट.

05:57जो की एक जोड़ीदार जाके लेके आएगा.

05:59All right?

06:02Masterchef की वर्ल क्लास पैंट्री के वीबा के स्पेशल जोन में आपको मिलेंगे

06:06वीबा के वाइड रेंज ऑफ सूपर टेस्टी केचप्स,

06:08वराइटी ओफ क्रीमी मियोनेज,

06:09ड्रेसिंग्स,

06:10सॉसेज,

06:11स्प्रेट्स और वाक्टॉक के इंस्टेट नूडल्स और चाइनीज सॉसेज,

06:14क्योंकि मैनद का फ़ल वीबा होता है.

06:18और आईक्या जोन में आपको मिलेंगे

06:19हर स्टाइल के खूबसूरत प्लेट्स और बोल्स,

06:21ताथ ही यहां मिलेंगे

06:22कास्टाइंड पैंस,

06:23प्रीमिम नॉंसिक कुक्वेर,

06:25स्टेल स्टील कुकर्स और कढाईयां.

06:27फॉर्चुन के रैक पे आपको मिलेगा

06:29फॉर्चुन चक्की फ्रेशाटा,

06:30सूजी, मैदा,

06:31फॉर्चुन सूअबी नॉयल,

06:33फॉर्चुन मस्टर्ड उयल और और भी बहुत कुछ.

06:35और आपके कुकिंग स्टेशन को बोल्ड और लक्शूरिस लुक देने के लिए

06:39लगे हैं कोलर के multipurpose,

06:41spacious or durable sinks

06:42और उनके साथ

06:43touchless technology and multi-spray options

06:46वाले innovative faucets.

06:47कैच सॉल्ट और स्पाइस रेक से आपको मिलेगा हर खाने की जान,

06:53कैच मसाले के वाइड रेंड के साथ,

06:55वराइटी ऑफ कैच स्प्रिंकलर्स और पिंक रॉक सॉल्ट.

06:58और आपके किचिन के एलेक्ट्रोनिक अप्लाइंस को पावर करते हैं

07:03विजय सेल्स.

07:04विजय सेल्स के जोन में आपको मिलेंगे डुरेबल रेफिजरेटर्स,

07:07मिक्सर ग्राइंडर्स,

07:08व्यालिटी एर फ्रियर्स,

07:09एंड-blेंडर्स और भी बहुत कुछ.

07:13स्विच्ज के डेडि तो कुक फ्रोजन स्नैक सेक्शन में आपको मिलेंगे

07:17quality samosa sheets, spring roll sheets, delicious puff paratha, puff pastry sheets,

07:21crispy threads, tasty kunafa dough, and also very much.

07:30Get set,

07:32Bartal!

07:38I ran into the pantry and took it.

07:40I wanted to put everything in the basket.

07:42I thought I could use all of the elements today.

07:46In the one-pot challenge,

07:49As we enter into the world-class pantry,

07:52I see all of the ingredients,

07:54I get confused.

07:56I forget about two minutes.

07:57What do I want to make?

08:00Last one minute.

08:01Archanan ji, what did you miss?

08:03I'm looking at it.

08:04I'm looking at it.

08:05You're looking at it, and the time will go out.

08:08Jifali ji, what's left?

08:09No, everything.

08:10Did you take it?

08:11I'm going.

08:12I'm going to take it.

08:14See, I've given you one thing.

08:16Last 30 seconds.

08:19All of the ingredients are good for me.

08:21I came to the counter,

08:22Vikram has warmed up the water.

08:24I remember that I had to make bread.

08:28And I forgot to eat.

08:31Ten, nine.

08:34Ten, nine.

08:35When I started 10, nine, eight,

08:37then I ran back to the counter.

08:41Three, two.

08:44The second round is also done here.

08:45Ajinkya.

08:47And run.

08:48Water run.

08:49The second round is done here.

08:50The second round is done here.

08:51The second round is done here.

08:52The second round is done here.

08:53If I'm not going to run away,

08:55and I'm not going to take the east,

08:57then our dish is not going to be done here.

08:59The second round is done here.

09:02The second round is done here.

09:04The second round is done here.

09:06And I've been working for one another.

09:07I told you to run a whole lot of food here,

09:08and that's how I'm going to finish it.

09:09I will simply break the water.

09:10This is the first thing.

09:12We've always thought,

09:13the food will be made by the woods.

09:14We'll build a new kitchen.

09:16We'll build a year in the forest.

09:18I'll build a new tree.

09:19We'll produce a new garden in the forest.

09:21I'll produce a new garden.

09:23I'll produce a little tariė.

09:24We will grow.

09:25We are always thinking about dip, so this is what we have divided.

09:28We have to work with phatak, but the most important thing is that the burton is the only one.

09:37It's a very challenging challenge.

09:38We have to make a burton in one burton because it's very difficult.

09:41We have to fry it in one burton, bake it in one burton, steam it in one burton.

09:47It's a little difficult, and the cooker has a pressure.

09:50It can always be eaten, and it can always be eaten with it.

09:53My plan is that I'm making a different flavor,

09:58and I'm giving the base of the burton below,

10:00and I want to present it in a burton shape.

10:07Today's challenge is very difficult,

10:09because we have to make gravy,

10:12and make masala, and then make chowal.

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

10:16I've made gravy, chutney,

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

10:21We have to do everything in one burton.

10:28We have the opportunity to choose the burton,

10:31so that we can choose the burton,

10:34so we can choose the burton.

10:39We've made this burton,

10:41because this burton is very good,

10:43and it's very fast.

10:46So we think that we can do all the items with it.

10:54How is casserole?

10:56The chef is just coming up.

10:58I'm going to eat it.

10:59Because the filling of my chicken is ready.

11:03You're doing the cooking,

11:04and you've put the burton in the burton.

11:06My chef is also doing it.

11:08What are you planning on doing?

11:09What are you doing here,

11:09and how do you provide your work?

11:12The chef is made in North East,

11:14a cooked chicken,

11:17which is made in a black sesame gravy.

11:20We're making it in a roulade.

11:23The filling will be made with my chicken roulade,

11:27and a caramelized cauliflower,

11:30and a raw mango salad,

11:32and a bell pepper and tomato sauce,

11:35which I have made in the oven.

11:37So, roulade,

11:38which is how do you cut the chicken?

11:40Chef, I'm using the breast.

11:42I'll cut it, pound it,

11:43and fill it with it.

11:44Then I'll poach it,

11:45and then I'll flash fry it.

11:46You're going to get the chicken breast,

11:48and usually it's very dry.

11:50Yes, Chef.

11:51So, when you put the breast,

11:52and sear it,

11:53just make sure that it's right in the temperature,

11:55and at the right time.

11:56Usually, when we sear the chicken in high heat,

12:01it will return juices from outside.

12:05That was your today's Viva Tip of the Day.

12:08Thank you, Chef.

12:10So, that's what I was thinking,

12:12that my chicken should not dry or undercooked.

12:14They should give me a perfect cooked chicken.

12:17I feel like a black apron is sitting on my head.

12:20So, I'm scared that if the chicken is dry,

12:23then I have a black apron.

12:26So, I'll make the chicken.

12:28I'm scared.

12:29If it's your favorite.

12:31I'm scared.

12:32I'm scared.

12:33Yes.

12:33I'm scared.

12:34How am I going to make them?

12:34I'm going to make them fine.

12:36What's it doing?

12:38Today, I'm doing great chicken.

12:40Great chicken.

12:45Champaran.

12:46Champaran, chicken?

12:47Chicken.

12:48Is it usually made in butter?

12:49It's a lot of time.

12:51You have to make it all together.

12:53Put it all together, put it all together.

12:55It's a little.

12:56Deena and Sanjay have given you a challenge today.

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

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

13:03It will put it on the bread.

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

13:08It doesn't need a little water.

13:11We will put it on the bread.

13:13If we put it on the bread,

13:15it will put the bread.

13:17We will put it on the bread.

13:19It will seal it.

13:21The chicken will put it in the juices.

13:23The chicken will put it on the juice.

13:25It will put it on the water.

13:27This is the most important part.

13:29A little tip.

13:31When we put it on the muttons,

13:33it will make it a little bit,

13:35the chicken will put it on the chicken.

13:37The chicken will put it on the chicken.

13:39If you cut it,

13:41it will get out of the sauce.

13:43Now you will seal it.

13:45You will put it on the tongue.

13:47Because if it has gone,

13:49you will wear a white apron today.

13:53It will not fit.

13:57Chef Vikas and Chef Kunal Ji

13:59have given us a good idea.

14:01We have put it on the chicken

14:03and put it on the chicken.

14:05We have put it on the chicken.

14:11What are you doing today?

14:13What are you doing today?

14:15Today, we are giving a tribute to Indian Railways.

14:17Railways?

14:18Railways?

14:19Railways of meat?

14:20Railways of savoury.

14:21Railway mutton curry.

14:23We are making a sauce.

14:25We are making a sauce.

14:26Another nostalgia is

14:27beetroot cutlets.

14:29We are making a cutlet with mutton and beetroot.

14:31We are making a cutlet with mutton and beetroot.

14:33And we will serve a brioche bread.

14:35We will put it in the oven.

14:37We will put everything in the oven.

14:39But why do you choose the concept of Railways?

14:41We love to travel.

14:43We have to travel in childhood and train.

14:45When we travel in the oven,

14:46We are always working on the train.

14:48To eat something at a station.

14:50It is something to eat.

14:51And the cutlet is to eat.

14:52Now, we are making our memories.

14:55And family memories are made.

14:57So why not?

14:58We thought that today

14:59Railway is making something new to the store.

15:01Very interesting.

15:02I don't think that I am doing another choice.

15:03We have to take the mutton to get to get to get to the meat.

15:05Yes.

15:06We are doing the mutton.

15:07But bones will be used for the gravy and the stock.

15:09That's why mutton curry is not for the meat.

15:11Basically, mutton curry will be doing railway curry.

15:15Mutton railway curry was heard, but you are making something different.

15:19We separate it.

15:19Inspiration railway from mutton railway curry.

15:21It's like you're driving the engine on the one side,

15:24on the other side.

15:27We talk about mutton curry.

15:28Why does it feel like the meat is made of rice?

15:32For the meat.

15:33We'll try to get the bones out of the bones.

15:35Whatever flavor it can be, they'll roast the bones in the oven.

15:38We've traveled a lot of three chefs.

15:39Nina ji has also...

15:41Sir has traveled a lot.

15:42We'll do the railway curry's favorite.

15:44We'll come here, because we're misrepresenting this dish.

15:48Actually, you're making a cutlet.

15:52I think you're left in the right country,

15:55but you're not able to explain it properly.

15:58There's a ticket, but we'll go somewhere else.

16:01Yes.

16:02We'll do it in the direction.

16:04Thank you, sir.

16:04It's a little bit of a time,

16:06so we'll get more flavors.

16:08We'll get more flavors, because we're roasting the bones.

16:13And the flavor and the depth of the bones comes from the bones.

16:16That's our job.

16:17Manju ji and Anju ji.

16:34Jai Jagannath.

16:35Jai Jagannath.

16:36Jai Jagannath.

16:37Jai Jagannath.

16:38Jai Jagannath.

16:39Jai Jagannath.

16:40Jai Jagannath.

16:45Jai Jagannath.

16:47Now, we're making a flavor of Odisha.

16:48So, we're making Kanika rice.

16:51My favorite.

16:52If you're reading the list on thePark Kitea River,

16:55then what will we share Kanika?

16:58Yes, very good.

17:00I hope that we are making rice for you.

17:03We are making rice for Kanika.

17:05We are making Malai Bengan Bhakta.

17:07This is our Odisha.

17:09My dad is a very favourite.

17:11We are making a banana stem.

17:14We are making a banana stem.

17:16We are making a banana stem.

17:18We call it Sukhi Aamla.

17:21We are making a chutney.

17:24We are making a chutney.

17:26I am going to talk about this.

17:28Hello?

17:29Yes.

17:30You are alone.

17:31You will make a banana stem.

17:33And Kanika Bhat will make.

17:35And you will make Sukhi Aam.

17:38And what?

17:39And a pachadi.

17:40And a pachadi.

17:41And a pachadi.

17:42And a pachadi.

17:43And he said, what are you going to do?

17:45I thought it was very interesting.

17:47I thought it was a small child.

17:50I had two items.

17:52I didn't know.

17:53I had a pachadi.

17:54I had a pachadi.

17:55Yes.

17:56Two items.

17:57And the other items.

17:58The rice is also made.

17:59The rice is also made.

18:00And the pachadi is also made.

18:01And the third item.

18:02There is a great advantage.

18:03My mother remembered.

18:04My mother never had a food in the momma.

18:08Yes.

18:09What is it?

18:10She said, you have four babies.

18:11You have to be able to do all the animals.

18:12You have to clean them up.

18:13And then you have to go out.

18:14We do this in the house.

18:15I do this at home.

18:16I do not do this at home.

18:17I do not do this at home.

18:18I do not do this at home.

18:19This is why it is comfortable to see Anju Manju.

18:21When the brothers see the babies look at the babies, they go out.

18:26I think that Anju Manju is an advantage.

18:29Because the habit is to make a baby.

18:30Yes.

18:31This is an advantage.

18:33Yes.

18:34You have to go out.

18:35We have to go out.

18:36Good.

18:37You're going out.

18:38You have to go out.

18:39You have to go out.

18:46It's a fast-paced show.

18:48We have to do things fast.

18:50Luckily, the polar sinks are full workstation sinks.

18:54So, everything is easy.

18:57Rupal is cutting the salad and the salad is cut.

19:00Even with the salad is ready.

19:02I don't want to cut the salad a little bit, I don't want to cut the salad a little bit.

19:13You are a champion in front of you, right?

19:16Every place is a champion.

19:18But I learned to make food and make a theatre.

19:21The theatre is so big in the kiosks.

19:25And if I give everything to me, I can't make food.

19:30When I go to Lona, it's only fresh.

19:34It's fresh.

19:35It's fresh.

19:36No, no, no, no.

19:38No, no, no, no.

19:39No, no, no, no, no.

19:40It's not like that.

19:41You can make something new.

19:43But this is also chaos.

19:45What does it look like on the table?

19:46Yes.

19:47It's chaos.

19:48It's chaos.

19:49You can make food on the table.

19:50It's chaos.

19:51We're going to make food.

19:52We're going to make food.

19:53We're going to make food.

19:55Salad.

20:00Let's start.

20:02We're going to make food.

20:03We've got food before the dish.

20:06We've got food on the dish.

20:08And in a moment, we've got food.

20:09And we can clean it.

20:10Because the dish remains a different dish.

20:11If we're going to put everything together...

20:13...we're going to taste them well.

20:14If we're going to heat it with all the ingredients...

20:15... we're going to get food and get their flavor.

20:16I don't understand how much of this challenge is.

20:19How many times will it happen?

20:21The food is also in the same time.

20:23So, drink it, drink it.

20:25We had to fry it.

20:27We had to fry it.

20:28We had to fry it.

20:29It was a difficult time.

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

20:39Oh, you both are so big.

20:41The Jagannath is here.

20:43Yes.

20:44We are very inspired by you.

20:46Our clothes are also very inspired by you.

20:48So, do you wear shorts?

20:50No, no.

20:51You wear traditional clothes.

20:53I wear traditional clothes.

20:55I wear shorts and jackets.

20:57I wear everything.

20:58It's one's life.

20:59Yes.

21:00We have the same philosophy.

21:02We have one's life.

21:04We have all the aspirations of our bucket list.

21:08And this is the drama.

21:10What is my age?

21:12What is it, everyone?

21:14It's now done.

21:15Keep care of someone's attention.

21:17Keep care of children's attention.

21:20Keep care of children's attention.

21:22Keep it and keep it.

21:23Keep it there.

21:24Keep it to keep it and keep it to keep it.

21:26Keep it in mind.

21:27But, things do not need.

21:29Everything is beautiful.

21:31It was nice with your friends.

21:33Yes.

21:34Let us see what you will play.

21:36All the best.

21:38All the best.

21:44This is Ghandhe Brothers.

21:46Wow.

21:47Hello.

21:48And this is...

21:49This is a team page.

21:50Oh.

21:51This is very popular.

21:55From Nagpur?

21:56From Nagpur.

21:57I'm telling you both.

21:58I'm telling you the food.

22:00I'm telling you both.

22:01I've eaten a lot of them.

22:03Wow.

22:06Alright.

22:09A great experiment was that my Muttan.

22:12I didn't get up from the mountains.

22:15There was a small introductions.

22:20There wasn't a lesson.

22:23There were also a trugh.

22:25There was a priceless.

22:27Where did my Muttan get?

22:30We have to get this only.

22:32We have to get someone to ask someone.

22:35There are only muttons and reds.

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

22:41What did he do?

22:43Who do you like 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 that it's about 70 minutes,

22:55you'll say don't do justice.

22:57The name of Nathapur.

22:59Yes.

23:00Pastor Chef's Jodio,

23:01we have the last two minutes.

23:05I want to make our dish special today

23:08and give a completely home vibe.

23:10IKEA has made the plating elegant and doable.

23:13It's exactly what you want in your home.

23:16I forgot to plating.

23:18I had time for plating.

23:20I saw Madam Aram making a lot of things.

23:23I said, leave it for me.

23:25I have to plate it.

23:26I have to plate it.

23:27I have to plate it.

23:28I have to plate it.

23:29I have to plate it.

23:30I have to plate it.

23:31I have to plate it.

23:33I have to plate it.

23:34Two minutes left.

23:35I checked that in the steamer,

23:37our stacked lasagna is stacked.

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

23:43The bottom layer is cooked.

23:44If the bottom layer is not cooked,

23:47it can be a little bit.

23:49I have to plate it.

23:51I have to plate it.

23:52I have to plate it.

23:53I have to plate it.

23:54But I have to do some more work in it.

23:56I don't have any satisfaction in it.

23:58And I feel like we are very satisfied with the taste.

24:01It will taste.

24:02It will taste.

24:03eight.

24:04Eight.

24:05Eight.

24:06Seven.

24:07Six.

24:08Five.

24:09Four.

24:10Three.

24:11Two.

24:12Or one.

24:13Time cut cut cut cut,

24:29Good job, everyone.

24:32Ajankar, Vikram, take your dish.

24:46Much better.

24:55What did you get and what did you make?

24:56It got a saucepan.

24:57So, we got an inspiration for that.

25:01And we do a lot from childhood.

25:04That's why our dish's name is Safar.

25:07And it's inspired by the railway.

25:11Usually, there are cutlets in the railway.

25:14So, today we have made the cutlets.

25:16But today we have made the mutton and beetroot.

25:18And then there is a curry.

25:20Which is almond and it is made.

25:22So, we have made almond in a different form.

25:24In a chokha.

25:25In a form of chokha.

25:26And the gravy is the railway curry.

25:30In a form of chokha.

25:31And then, usually we have made white bread.

25:33We have made a briyosh bread.

25:36And we have made some crispy bread.

25:38And we have made kale chips.

25:40Very nice.

25:42Very nice.

25:43This is looking beautiful.

25:45It's looking so rich and beautiful and professional.

25:48I can feel it's perfectly proofed bread.

25:49I can feel it's perfectly proofed bread.

25:50I can feel it's perfectly proofed bread.

25:51I can feel it's perfectly proofed bread.

25:52I can feel it's perfectly proofed bread.

25:53I can feel it's perfectly proofed bread.

25:54I can feel it's perfectly proofed bread.

25:55Amazing is the word.

25:56Amazing is the word.

25:58Brioche's technique.

25:59Brioche's texture.

26:00Brioche's color.

26:01Brioche's color.

26:02Amazing.

26:03Brioche's texture.

26:04Amazing is the word.

26:05Brioche's texture.

26:06Brioche's color.

26:07Amazing is the word.

26:10Very nice.

26:11You guys should give up.

26:13Because the vinegar you have made out of this bread is amazing.

26:17I can feel it's perfectly proofed bread.

26:18It's perfectly proofed bread.

26:19It's not done for the kale.

26:20As you have added it, the cheese is not to do better.

26:24Amazing is the word.

26:25Brioche's texture.

26:27Brioche's color.

26:29Amazing is the word.

26:30Very nice.

26:35You should give it to both companions,

26:37Because you had to take this bread, it was fantastic.

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

26:43They opened a drawer, they kept a bowl.

26:47There was a water in which the steam came out.

26:49And they put the drawer in the drawer.

26:52So they got a temporary proving chamber.

26:54Where it got warm and warm.

26:57This bread was so beautiful and so soft.

27:00Very fresh.

27:01Amazing, amazing.

27:02There is a lot of pressure.

27:07You have to make a bread in one day.

27:09You have to eat so much.

27:11Then you have to make a mutton.

27:13So the combination of you both.

27:16This is the first one.

27:18That's all.

27:23Oh my God, the sauce.

27:26What have you done?

27:27Is it good?

27:32Huh?

27:33So good.

27:34Oh my God.

27:36So good.

27:45In real life, the mutton curry, which I remember in my first time,

27:48is very soft.

27:50So bones, the stock, the marrow, all the flavor of the curry is intense.

27:56It's concentrated.

27:58I was scared that you are making, it's less time.

28:01What can you make or achieve it?

28:03That's the density of flavor, which we call it.

28:05Right.

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

28:08Go back.

28:14This is with the railway ticket.

28:16Oh, that's the flavor.

28:18What do you do?

28:20You make good people, Nagpur-walo.

28:23Thanks, Guru.

28:25Is it really the sauce?

28:31There was a question in many people's minds.

28:33On the other hand,

28:35and on the show, they also have their own minds.

28:38That these guys make good good.

28:40Do they make good good,

28:42or do they make good good?

28:43After that, no one will ask that question.

28:46Do they make good good?

28:47Do they make good good?

28:51Very well done.

28:57Anshmi Krabdi, please.

29:07Nice.

29:08What's your name on Chef's S.E.P.

29:10We have named Chef's S.E.P.

29:11Ghoomer Murgh.

29:11We have made a black sesame chicken roulade with a black sesame chicken roulade.

29:17We have made a caramelized cauliflower puree.

29:21Under it, there is basil and black sesame sauce.

29:26Under it, there is red bell pepper sauce.

29:31And this side piping?

29:32Colum-lized cauliflower puree.

29:34But what did you get?

29:35Chef, I got stock pot.

29:36I got salt.

29:37Casserole.

29:38Casserole.

29:39What is this?

29:39Is it appetizer?

29:40Is it the main course?

29:41What is it?

29:41Chef, this is the main course.

29:43Main course, no bread, no rice, nothing required.

29:48Chef, I gave the carbs for the cauliflower puree.

29:50What did the rest of the roulade?

29:52Chef, he ate the sides.

29:54Huh?

29:58He's the dieting, Pradeep.

30:00Pradeep, tell me, what do you do?

30:01I feel like it.

30:02Only Punjabis can do that.

30:04Yeah.

30:05This plate is also cut in the hand and cut it off.

30:11I like to talk about the presentation.

30:13I like the idea.

30:14I wish this was even.

30:16It's a technique of doing it.

30:18We keep some of the pieces and make it easy.

30:22It's even.

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

30:27The choice of plate is so sexy.

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

30:32For the main course, how much we will serve in the restaurant

30:36without any something to accompany this?

30:39And you've also done the chicken in the casserole?

30:43Yes, I've also done the chicken.

30:45And I've also done the cauliflower.

30:46I've also done the sauce with my tempering.

30:48And the sauce underneath is also made of black till.

30:50It's also made of Poulgobhi.

31:00Anshmit, Pradeep, I love the dish.

31:03Wow.

31:04I love the dish.

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

31:09You can make a rollout.

31:10It can dry very easily.

31:13It can dry very easily.

31:15You can add a nice assomese combination with a mkhani gravy.

31:20It can fail very easily.

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

31:26I'll side it.

31:27In 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.

31:39But the only thing I would again tell you,

31:47for me, see, we've lost here.

31:49If we have any bread,

31:51it would have added to the experiential eating.

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

32:01Or even rice.

32:09Archana Rupali ji, please,

32:10take your dish.

32:13Wow.

32:15This looks so good.

32:17Champaran chicken.

32:18Yes.

32:20Sauté pan.

32:23Sauté pan.

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

32:30What did you give in your hand?

32:30Panna.

32:31Ampanna.

32:33How did you make Champaran Mutant?

32:34That's the dish.

32:36We had to keep our dish so that our chicken is standing.

32:39Support.

32:40Some of the dish is made of meat,

32:42then it's a third dish.

32:43But what happens is,

32:44when the dish is made of meat,

32:46it's a lot of time to eat meat.

32:48Therefore, the dish is made of meat.

32:49It's a lot of meat.

32:50It's a lot of time to eat meat.

32:52It's a lot of meat.

32:53It's a lot of meat.

32:54You've added chicken.

32:55Chicken is made of meat.

32:59It's a lot of 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, right?

33:23Brilliant!

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

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

33:37I do.

33:38Or if you add a half of it, it's better.

33:40That's right.

33:42It's a good lesson.

33:44How does the chicken taste like this?

33:46The flavor of the chicken.

33:48The flavor is big.

33:49It's warm.

33:50It's warm.

33:51It's warm.

33:52Full marks.

33:54Very nice.

33:58What's the name of the dish?

34:03Our dish is Kassundi Connection.

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

34:08It's inspired by our take.

34:12It's inspired by our take.

34:14It's inspired by Luchi.

34:18We've made a fish sausage.

34:26The sauce of Kassundi and the salad of 5 moren.

34:30Amazing.

34:32Amazing.

34:33I don't understand the sauce.

34:35I've never understood the sauce.

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

34:38There are also the details of it.

34:40The colors.

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

34:43This fish's horse meat is technically good.

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

34:52It's very difficult to achieve in the fish.

34:54It's difficult.

34:56That's the strong point of this dish.

34:58Now, with Kachundi, we always make the best Kachundi with Kachundi.

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

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.

35:13So, when you're together,

35:16you won't be able to make a dish.

35:18You won't be able to make a dish.

35:20But, good techniques and good flavors.

35:26Avni and Venu.

35:35Look at this.

35:36Wow.

35:45We've cooked a unicorn.

35:47Thentuk.

35:48Thentuk.

35:49If I talk about the presentation,

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

35:52but almost to the borderline of synthetic.

35:59That's so much.

36:02These discs are made from the beach.

36:04Which one?

36:05Aata.

36:06Aata.

36:07You've done the whole cake with the discs?

36:11One.

36:12One.

36:13You think it will be cooked from the beach?

36:16It will be cooked.

36:17It will be cooked from the beach.

36:18It will be cooked from the beach.

36:19You've seen it as big as a disc.

36:20You're watching it as big as big as a disc.

36:21I thought,

36:22I felt that…

36:23I was focused on it as a matter of your attention.

36:26It's perfectly visible.

36:28It's perfectly visible.

36:30And the…

36:31The…

36:32…as the…

36:33…as the…

36:34…as the…

36:35…as the…

36:36…was bicarb enough.

36:37Believe me…

36:41This is the only way

36:42that you were going to pile your detached

36:44You were going to steam them individually,

36:46even nicely.

36:48Sorry or…

36:49and also better ideas oh oh it's chocolate

37:06no sir here on the khandesh and jalgau side

37:11in there's a pair of keshav sabji

37:13bernayi jwari kek papad tell you

37:15this is jwari ki bhakri karthay

37:17wesey ki mujhe frying pan mila tha

37:19this presentation modern

37:30banne ki kooshis kar raha

37:31lakin ban nahin pa raha

37:34We are talking about the taste.

37:38This taste is the taste.

37:40The flame of the copper, the flame of the oil.

37:42The taste is the taste.

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

37:48This apple bonbon is not the taste.

37:54I have taken the taste of Yasmin.

37:57I got a pressure cooker.

38:03Our dish's name is Vaktka Swat.

38:06I thought you have put Vaktka Swat that you would like to tell us that we are not at 9 or 8.

38:12Chef, this is a dessert.

38:15The base is our Chhattiy Zad.

38:18It's a khormi.

38:19It's a khormi but it's sugar-free.

38:22The base is a biscuit-like structure.

38:25It's sugar-free.

38:26It's a milk powder.

38:28We add a little bit of Nolangur.

38:31We add a nutmeg.

38:33There are two Chah-type-bhapa-dohi.

38:37There are different four flavors.

38:39There is a flavor of Genda-phool.

38:41There is a mulberry, which is a kisatut.

38:45There is a banana and there is a orange flavor.

38:48Thank you, Chef.

38:52Thank you, Chef.

39:04Thank you, Chef.

39:16Thank you, Chef.

39:17Let's check this out.

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

39:21I'm going to go in.

39:23I'm going to go to the top of the top of the top of the top of the top of the top of the top.

39:31I have a lot of gharidu questions.

39:33Sanjay ji, this is a little bit of gharidu.

39:35Do you look like the gharidu?

39:36Why?

39:37I was going to come after gharidu.

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

39:42Dahi Thekwa.

39:43That's the ultimate comfort.

39:46In that Dahi Thekwa, you have done Dahi, Bhapa Doi.

39:49And you have given the local Kurmi.

39:52In the mouth, there is an explosion of flavors.

39:55And with the comfort of Dahi Thekwa.

39:58Very well done.

40:09Classic Dekwa and Bhapa Doi, what a great presentation.

40:15It's been fun.

40:16Yasmin Mahfuz, this is the real MasterChef dish.

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

40:26I am going to say that Dahi Thekwa.

40:30I have never eaten, I have never listened to it.

40:32But I am going to say that you are all the same as you are presenting.

40:36I mean, I mean, I mean, I am very surprised.

40:41And you have not studied any profession at school, right?

40:45You have trained on the train.

40:47And what do they make and what do they make and what do they make?

40:51And what do they make and what do they make?

40:52I was looking at the door and I was thinking,

40:54what happened?

40:55I am very surprised.

40:57And I have a lot of pride in our country.

41:06A big round of applause for all of you.

41:09And last time, our youngest children, Anju Manju.

41:13A big round of applause for all of you, Anju Manju.

41:18Thank you, Anju Manju.

41:21It was a great pleasure.

41:27We chose this.

41:28We have made Kanika, banana stem,

41:32and a vegetable, beetroot,

41:35and a tomato sauce.

41:38And it is filled with bangan.

41:39And it is made with banana chips.

41:41And it is our aambula,

41:43which we make with sweet aam.

41:45You have made everything in one place.

41:48Yes.

41:48This is my mother's house.

41:51You have to use one tree,

41:52and you don't have to do it.

41:54And you have to take it and take it and take it.

41:57You have to make nine items.

41:59Nine things.

42:00How many of you have in one tree?

42:02Amazing.

42:03Kanika Bhat is our two favorites.

42:06Basically, good chawal.

42:10Cinnamon.

42:11Cinnamon.

42:12It's the main flavor.

42:13And in Jagannath Puri,

42:14in Anandu Bajar,

42:15in Prashad,

42:16Kanika Bhat is the same.

42:18Okay.

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

42:19Yes, it's a sweet sweet chawal.

42:23I'll eat one piece more.

42:28There's a lot of things that come from different.

42:32It's very nice.

42:33Yes, yes.

42:34It's very nice.

42:36It's very nice.

42:40I believe that I've been in the temple for nine times in the temple.

42:46Every time I went there,

42:47I came back with a new tree.

42:49I'm going to shoot,

42:51so I can't go.

42:52I thought that Jagannath Puri came to me.

42:54Wow.

42:56It's a simplicity.

43:00As chefs, as artists, as everyone.

43:04I'm going to take this food for me.

43:06Wow.

43:07If you can take one another to the top, then you feel that the food is not only food, it's a prasad.

43:19This is so beautifully done. Thank you.

43:23Sri Krishna was very understanding.

43:26Everything was followed by thinking.

43:29They had a lot of thought by thinking.

43:33And in that moment, when they were just eating food, they had a prasad.

43:40They had a lot of thought by thinking.

43:43And today, you have proved here that Sri Krishna did not have a prasad.

43:54Manju ji, manju ji, swad is here.

44:04Oh, my God.

44:08Today is the party.

44:11Today is the party.

44:14Oh.

44:15When everyone gets Spoon Tap, every day, we don't get them.

44:20Did you get the first time?

44:22The first time.

44:24The first time Spoon Tap.

44:26Manju ji, manju ji.

44:28And then,

44:29Happy Birthday!

44:37Deena, Sanjay,

44:38Thank you very much.

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

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

44:44All the very best for Wodh 2.

44:46Thank you so much.

44:58So, today's challenge was

45:04One Jodi, One Burtan.

45:05In which you used only one Burtan,

45:09one MasterChef level dish to make.

45:11Now, the result is.

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

45:20which will be in the Black Apron Challenge.

45:23The first Jodi is Avni and Venu.

45:29And our second Jodi is

45:32Jemuna and Dipali Ji.

45:48MasterChef, today we are going to take you

45:50on such a recipe, where every bite

45:54has a努力, taste, creativity

45:56and a power-packed twist.

45:58Because the role of the努力 is Veeba.

46:00Hello everyone, I'm Ajankya.

46:02And I'm Vikram.

46:03We are The Ghandi Brothers.

46:04Welcome to Everyday Tasty Recipes by Veeba.

46:07And today, we are going to make our favorite

46:18Harbi pasta pizza sauce,

46:20Kulcha Kalzoon.

46:22Vikram, we used to eat a lot of Kulcha in school.

46:25Just for the first time we are going to make this dish

46:27with a twist.

46:30First of all, we are going to make Kalzoon.

46:34I've added oil, a little salt and a little oil.

46:37Now, we will make a good dough first.

46:43It should not be sticky, until you need it.

46:48We will put it on the side, 10-15 minutes,

46:51until we have the rest of the ingredients.

46:53I'm going to make green capsicum, yellow capsicum and red capsicum.

46:59If you can add any other veggies,

47:02I'm going to add onion.

47:04Corn, a little seasoning, a little salt.

47:09And this will also be Veeba pasta and pizza sauce,

47:13which is going to be our Kalzoon stuffing.

47:17Veeba pasta and pizza sauce is a classic Harbi tomato-based Italian sauce.

47:22In this way, our Kalzoon filling is ready for our Kalzoon filling.

47:33We will add a lot of veggies and Veeba pasta and pizza sauce.

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

47:41easily.

47:43You don't need any ingredients to make pizza or pasta.

47:52Hiram, do you know how easy to make pasta?

47:55How easy it is?

47:56If you have to make pasta, just boil it,

47:58add some veggies in the pan, add some veggies,

48:00add pasta and Veeba pasta and pizza sauce,

48:03and mix it.

48:04It's ready to make pasta, yummy and authentic restaurant-style pasta.

48:10Now, how easy to make pasta pasta?

48:11How easy to make pizza?

48:12How much?

48:13You can make pasta pasta and pizza sauce for the pizza base.

48:17Add chopped veggies and add your favorite toppings.

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

48:25The Kalzoon's dough was very well rested.

48:28I'll cut a circle with the cookie cutter.

48:30The Kalzoon's dough is ready for the oven to preheat it.

48:43Now, the Kalzoon's dough is ready for the oven to bake it.

48:48How easy to make Kalzoon?

48:50It's very easy.

48:51The Kalzoon's most important is that there are no added colors or artificial flavors.

48:56The best part is that it's also transferred free.

48:59Now it's been 20 minutes, we'll check our Kalzoon's.

49:03And our Kalzoon's is perfectly ready.

49:06The color is very good.

49:07Let's plate it.

49:11Now, we'll add a plate of pizza sauce with Veeba pasta and pizza sauce.

49:25This is our recipe.

49:26And we believe that our努力 will be very tasty and yummy.

49:30Because the努力 will be Veeba pasta.

49:38Please welcome Chef Sanjot Kiir.

49:42Your challenge is to make Chef Sanjot Ki recipes.

49:45First of all, you have to preheat the oven.

49:48Minutes with my friend granite in the渡 cortar basket.

49:52Make some measurements face.

49:54Make your expenses better you did.

50:03Please address my pod room in the workout system.

50:06Keep my comida at that one.

50:06념 Find your shoes properly,

50:07but then I'll give youリzao.

50:09Please make a desire for our a your wisdom Master Chief Ratna Tamangka.

50:10Magic, you got it.

MasterChef India | S4 | Episode 24 | 6th February 2026

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