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00:00Welcome to MasterChef India, co-presented by Veiba Mayo Ketchup & Sauces, co-powered
00:14by IKEA, Fortune Chakki Fresh Aata, Partner Kohler, Katz Salsa Spices, Vijay Sales and
00:19Switz Frozen Snacks.
00:21In MasterChef's World Class Pantry, Veiba's Special Zone, you will get Veiba's wide range
00:26of super tasty ketchups, variety of creamy mayonnaise, dressings, sauces, spreads
00:30or walk-talk instant noodles and Chinese sauces, because the role of the work is Veiba.
00:37In IKEA Zone, you will get all the beautiful plates and bowls, and here you will get cast
00:42sand pans, premium nonstick cookware, stainless steel cookers and kardai.
00:46You will get Fortune Chakki Fresh Aata, Suji, Maida, Fortune Soebin Oil, Fortune Mustard Oil
00:53and more and more.
00:56And to give your cooking stations a bold and luxurious look, there are multi-purpose, spacious
01:01and durable sinks, and with touchless technology and multi-spray options, innovative faucets.
01:06With the Ketch Salt and Spices Rags, you will get all of the knowledge of the Ketch Masale,
01:12with a variety of Ketch sprinklers and pink rock salt.
01:17And you will power your electronic appliances with Vijay Sales.
01:23In Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders
01:29and also very much.
01:32In the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets,
01:38delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafa dough and also very much.
01:47Today, you have faced our challenges in this kitchen.
01:53You have faced the pressure test challenges, and faced the challenges of our enemies.
02:00But in this season, the first time, you have faced a professional chef
02:08who has had a journey to become extraordinary from the ordinary.
02:15The ones who started the master chef's AC kitchen.
02:18And today, the people who have made the recipes of the country and the world.
02:25If you talk about achievements,
02:27after Chef Vikaaz, you will walk on the red carpet of India's second chef on the Kants.
02:33You will put a video on the internet and social media.
02:37And in a few hours, there will be millions of views in the world.
02:42Please welcome the founder of YFL, Your Food Lab.
02:49The young, the dynamic, Chef Tanjot Kee.
03:03Chef Tanjot, how are you feeling once again to come to this kitchen?
03:09First of all, Chefs, thank you so much.
03:11I have a lot of gratitude and grateful that you have shaped my journey.
03:16You have learned a lot from me.
03:18I have been very inspirational.
03:2011 years ago, when I was working behind the cameras in the master chef's kitchen,
03:26it was a very big thing for me.
03:29And this master chef's kitchen has made me a new thought.
03:32If I'm behind the camera,
03:34I don't have much more than 10 or 11 years now.
03:38If I'm standing here,
03:40then I can say every young Indian,
03:43that you can be honest with me.
03:51Welcome home.
03:52This is a celebrated house.
03:57So let's talk about the challenge.
03:58I was telling you that there is no one who has seen the recipes of Chefs Tanjot Kee.
04:02I don't have seen the recipes of Chefs Tanjot Kee.
04:04Is there anyone in this kitchen?
04:06Who has not made the recipes of your food lab?
04:09Yes, sir.
04:10So basically, your challenge has been told.
04:13The recipes of Chefs Tanjot Kee are making the recipes of Chefs Tanjot Kee.
04:17But
04:18is this time?
04:19Is bar video decke,
04:21or are recipe note ker ke ne.
04:24Chefs Tanjot Kee,
04:25Sath Sath.
04:31Siraf dish time pe khatam hi hoonni chahiya.
04:33Inke saath second by second,
04:35dish ka taste be same hoona chahiya.
04:37Look be same hoonni chahiya.
04:39Are you guys ready?
04:40Yes, chef.
04:41Today, he will only cook only one cook.
04:46He will only cook only one cook.
04:48He will only cook only one cook.
04:50He will always listen to me,
04:52Oh brother, what happened to me?
04:53It's a habit to cook with my mom.
04:56Now suddenly, I sent myself alone to make a cook.
04:59That's a very weird feeling in Black Apron challenge.
05:08God bless you.
05:10Jamuna ji, Dipali ji, who will do cooking with you?
05:13Dipali ji, you will do cooking.
05:15Jamuna ji, take a step back.
05:19Yes, Sai Shri, Chandana ji, who will do cooking with you?
05:22My daughter.
05:23Mom.
05:24If you don't cook, Venu ji, go back.
05:27Get set, cook along.
05:33Homecooks start the first element.
05:35When we start, our dhai balla element.
05:38It's the first sub-element.
05:40It's inspired by a sponge.
05:44First of all, you have to preheat the oven to 180 degrees Celsius.
05:50I've seen R, par, or something else.
05:53I was just seeing the shape on the screen,
05:55because our screen was also on the screen.
05:57You have to take a scale and take a mixing bowl.
06:0468 grams of oil.
06:09It's very important to measure the measurement.
06:14with your attention.
06:16Mom's speed was going to cook.
06:19First of all, there was a table,
06:21whose mom gave it.
06:2268?
06:23Yes.
06:24Mustard oil.
06:27You have to take a normal oil.
06:3060 grams of caster sugar.
06:37Now, you have to take a 122 grams of milk.
06:41You have to take a milk.
06:46You have to measure everything.
06:47You have to cut it with this.
06:50You have to cut it with this.
06:51You have to cut it with this.
06:52I think that if you go with this speed,
06:55I will lag back.
06:57We will mix it well.
06:58The sugar needs to be mixed with wet ingredients.
07:02You have to mix it well.
07:07Once again, the chini is dissolved.
07:10After that, you have 40 grams of milk.
07:1760 grams of olive oil.
07:19How many grams will you add?
07:21How much do you have to take?
07:2320 grams.
07:24As they are telling me,
07:25I have to do it right.
07:26Because I don't have to do so much baking.
07:29If they don't forget it,
07:30then my car will drop down.
07:32Once again, the batter is ready.
07:37You have to make a base with foil.
07:41Okay?
07:45Now, pour the batter.
07:48Cover it like this.
07:49Yes, yes, yes.
07:50Cover it like this.
07:51Yes, it's like this.
07:53Yes, that's it?
07:54Yes.
07:55Mom, I feel like a strength.
07:57Mom, check it out.
07:58I think it's a void feeling.
08:01After that,
08:02we will bake it in the pre-heated oven.
08:06We will leave the sponge for 25 minutes.
08:09You have to set the timer to set yourself.
08:11Okay, next element, first two tablespoon kacham puli, jaggery powder, one tablespoon, one foot teaspoon Kashmiri lal mirch powder.
08:29Okay, we have to add a bit of water, like a syrup, the consistency is like that.
08:41Keep your attention, it will be cold, then it will be more dry.
08:45So, if you think that if the car has been cooked, you can introduce a bit of water here.
08:51Okay, now I am going to put it on the gas and leave it here.
08:59Can I taste this chef?
09:01I am going to go to the chef's counter and I am going to taste it,
09:04because I have to understand that I have to go to the same line or not.
09:08So, I tasted it, it was soft and sweet, it wasn't very sweet.
09:12So, I put jaggery powder with jaggery powder, I tasted it, it was good.
09:19What kind of hair do I have to do?
09:21I have to check, I have to test, I have to say that I am wrong.
09:25We will mix it on the side, and make an element simultaneously.
09:30Four tablespoon cream cheese.
09:36Three tablespoon hung curd.
09:38Wow.
09:39Three, three, three, three.
09:40It was more.
09:41More than that.
09:42One-four teaspoon black salt.
09:44It's not green.
09:46I have a red, it's right behind it.
09:48It's behind the maida.
09:50We have to mix it with it and strain it so that we get a creamy texture.
09:59Do it or go home.
10:01I don't have to go home, I have to leave my dreams.
10:04I have to show the shape, just do it like that.
10:13We will add this in a piping bag.
10:20We will keep it in the fridge.
10:26It's very difficult.
10:29The flavor of the chef and the chef's hands can change.
10:34No one is a contestant.
10:36I have 100% confidence and confidence.
10:39I am doing this.
10:41We are playing with Prince.
10:43He is giving me the best.
10:45He will give me the best.
10:47We have made the chutney.
10:49It's a little cold.
10:51We have to add it in a piping bag.
10:53I have to add it in a piping bag.
10:55Do it with a spatula.
10:56Put a little water.
10:58Put the chutney in the piping bag.
11:01We have to put it on the side.
11:03We have to use it in the plating.
11:05I have to put it in the fridge.
11:07I have to put it on the side.
11:09I have to put it on the side.
11:11Next element.
11:12Mixi jar.
11:133 harimirs.
11:14Sathih.
11:15Dhaniya.
11:16Small handful.
11:1712.
11:1812.
11:1912.
11:20Now, 1 fourth teaspoon.
11:221 fourth teaspoon.
11:23Black salt.
11:241 fourth teaspoon.
11:261 fourth teaspoon.
11:27Bhunnehjire.
11:281 chutki.
11:29How much is the chef's name?
11:321 fourth.
11:34I have to put it on the black apron.
11:37Today, we decided to do it.
11:39Don't do it.
11:40What they're doing is the same way.
11:42You don't want to think that they have added so much.
11:44That's why I'm going to put it with them.
11:46That's why I'm going to put it with them.
11:48Roasted chana dal.
11:494 tablespoons.
11:53And you have to start the mix mode.
11:59You can see.
12:00You can see that.
12:01The cherry color is a bright green color.
12:04You should have the flavors.
12:06You should have the flavors.
12:07You should have the flavors.
12:08You should have the flavors.
12:09Some little taste.
12:11It should have the same texture.
12:12It should have the same texture.
12:13You should have the same texture.
12:14You should check the consistency.
12:15Look at this.
12:16The next element of home cooks.
12:20And this is very important.
12:22So, follow your attention.
12:24If your element is not made.
12:27So, it will not make the entire dish.
12:29Now you have to take five grams of wheat.
12:34Fifteen grams of wheat.
12:36Fifty-five.
12:37Intelligent mother.
12:38Chandan auntie, she has instructions of the wheat.
12:40She is also confused.
12:41We are also confused.
12:43What are you talking about?
12:45She is not getting confused.
12:46How long did you take your time?
12:48It's done.
12:49It's done.
12:50It's done.
12:51It's done.
12:52It's done.
12:53It's done.
12:54It's done.
12:55You have to melt the wheat.
12:58Add the wheat in a jar.
12:59Add an ice cube in a jar.
13:00Add an ice cube.
13:01I'm exhausted.
13:02The wheat is warm.
13:03Now we are going to be cold.
13:04What will we make with the wheat and the ice?
13:05Can we guess what we are making?
13:06Gever.
13:07Gever.
13:08Gever.
13:09Your guess is right.
13:10But we will make something else.
13:11We will make something else.
13:12What will we make with the wheat and ice?
13:13Can we guess what we are making?
13:14Gever.
13:15Gever.
13:16Gever.
13:17Gever.
13:18Gever.
13:19Gever.
13:20Gever.
13:21Gever.
13:22Gever.
13:23Your guess is right.
13:24But we will make something else.
13:29No.
13:30No.
13:39You can see that the wheat is different, the water is different and the wheat isema and it will
13:43be replaced and it will not be made better.
13:44We will not make our batter right.
13:46I am from Rajasthan.
13:48But I have never made a ghaver like that.
13:52Their ghaver's measurement
13:54and what they wanted to do,
13:57was very new for me.
13:59Four elements of our dhai-balle are full.
14:02Our kachampuli chutney,
14:05our hari chutney,
14:07our dhai and cream cheese mixture.
14:10Then you have to take 135 grams.
14:14And add 8 grams of basin.
14:18And you have to put the mixer on the pulse mode.
14:23Look, this has become a crumble.
14:27Now we will add 600 grams of water.
14:30Chilled water.
14:32When you add the whole water,
14:35you will add 1 teaspoon of nembu.
14:39And you can see,
14:41the batter is ready for us.
14:46This should be seen in this way.
14:48This should not be split.
14:51Perfect.
14:52We will transfer the batter in a squeezy bottle.
14:58We will put it in the fridge
14:59to chill in the fridge.
15:01All right, home cooks.
15:05The next element is for our ragda patties.
15:08We will take 2 white onions.
15:10And we have to slice them.
15:12We have to take care of this.
15:14We have to take care of this.
15:16And we will add 1 tablespoon of vinegar.
15:17And we will add 1 tablespoon of vinegar.
15:19Large pinch of salt.
15:20When you cook it,
15:21we will add 1 tablespoon of vinegar.
15:22In the frying pan,
15:23we will add 1 tablespoon of vinegar.
15:26We will add 1 tablespoon of vinegar.
15:29Large pinch of salt.
15:38When you cook it,
15:39you have to take care of 1 teaspoon of vinegar.
15:41You should not use a lot of color on the pan.
15:43It is very important.
15:45We don't have to brown it.
15:47We don't have to caramelize it.
15:49We will be using a coriander stem.
15:52Dhaniaki dandha.
15:55Now you take 65-6 leaves mint leaves,
15:58poo-daining seeds.
16:01Poo-daining seeds have processed.
16:03We will add 1 tablespoon of vinegar.
16:07We will add 1 tablespoon deil in ali.
16:09To add 1 tablespoon of lime lime.
16:14And to add 1 tablespoon of lime lime.
16:18and add one-foot teaspoon brown chini.
16:24One-foot teaspoon green onion,
16:26and add a green onion.
16:30Now you need to add a green onion or a green onion
16:33in a mixer grinder jar.
16:35I'm adding some water here.
16:39I have to put this on.
16:40I'm going to check that there's a binding.
16:52If there's a binding, it's done.
16:55With this, it's three tablespoons of hunkard.
16:59Hunkard, dala?
17:01Dala.
17:04I'm shaping our patties.
17:08We've made this mixture of 9 grams.
17:15I'm making 5 sections.
17:18I'm shaping the shape of a round.
17:21I've shaped all the patties round.
17:26Then, I'm coating it with olive oil.
17:31Then, the rest of it, we'll cut it with crumbs.
17:38Now, I'm going to fry these patties.
17:44To add the patties to the oil, you need to be medium to high.
17:51Now, I'm going to make the eggs.
17:57The chef has said that the mold is to keep the mold.
18:04The heat of the oil should be together.
18:07Then, we can pour the eggs.
18:10We can pour it.
18:11I've never put the egg on the oil.
18:13I've never put it in the oil.
18:14How could I see it in 190?
18:16We put it in the oil.
18:17We put it in the oil.
18:18We put it in the oil.
18:19We put it in the oil.
18:20I don't understand anything.
18:23I don't want to catch up.
18:24I'm going to put it in the oil.
18:25I'm going to put it in the oil.
18:26I'm going to put it in the oil.
18:27I'm going to put it in the oil.
18:28It's almost done.
18:29I'm going to put it in the oil.
18:30I don't want to catch up.
18:31I'm going to put it in the oil.
18:34I'm going to put it in the oil.
18:36I'm going to put the batter.
18:39Mix the batter properly.
18:44Let's mix the batter properly.
18:51Look at how to make it.
18:54This is the batter we are making today.
18:56This is different because we have to create walls.
18:59If you don't have a temperature,
19:01then walls will not create walls.
19:03If you have to know,
19:04then the plating will be together.
19:06You have to add a batter for 25 times.
19:09This is such a detailed recipe.
19:12Oh my God!
19:13After this, let's pour it in the oil.
19:19It's a perfect golden brown color.
19:21It's a sign that it's well cooked.
19:24Once your color is achieved,
19:28you will remove the batter with tongs.
19:30Take a rack carefully.
19:36My batter is ready.
19:37I'm going to transfer them to the rack.
19:43You can see how my batter's color came.
19:46This is exactly how your batter's color came.
19:50If you look at the edges,
19:52there's a wall formed.
19:55That wall is very important.
19:58Stop! Stop!
20:00It's hot!
20:01It's hot!
20:02It's hot!
20:03After putting it on the edges,
20:05it's hot!
20:06It's hot!
20:07It's hot!
20:08It's hot!
20:09It's hot!
20:10It's hot!
20:11It's hot!
20:12Now,
20:13you have to put them with tongs.
20:15You have to put them with tongs.
20:17You have to clean the edges.
20:19You have to clean the knife with a knife.
20:21You have to clean the edges.
20:22It's hot!
20:23It's hot!
20:24Your face is cold!
20:26You have to clean the edges.
20:27You have to clean the edges.
20:28And then,
20:29you have to clean the edges.
20:30It's hot!
20:31Usually,
20:32the side it's a cold.
20:33imagine what?
20:34The other side you have to clean the edges.
20:36You have to clean the edges.
20:37Let's clean the edges.
20:38Yes, I'm going to do one thing, look at it.
20:43You can see how these walls are all intact.
20:52MasterChef's contestants, take a look at it.
20:56It's called perfection.
20:59It's not less than a gala.
21:05It's a perfect ghaver, right?
21:08It's like that.
21:09It's more important than the chef Kunal.
21:12We'll show him once again.
21:14You're looking at it.
21:15It's very important to create depth.
21:19If it's not depth,
21:21it's going to be flat.
21:25And Kaina said, I have to do this.
21:28Because this is the main hero element.
21:30If it's not a ghaver,
21:32then what will I do with the plate?
21:34It's not going to be done.
21:36It's not going to be done.
21:37It's not going to be done, sir.
21:39I'm saying I'm using tongs.
21:41Why are you not using it?
21:42The two ghaver that you've put,
21:44it's not going to be done.
21:46It's not going to be done.
21:47Please don't waste time.
21:49I'm using it.
21:50Start from the beginning.
21:51This ghaver won't take you far away.
21:57The ghaver is so many.
21:59It's one drop,
22:00two drops.
22:01It's like it will be broken,
22:03it's broken,
22:04and it's broken.
22:05It's like a ghaver.
22:06It's a ghaver.
22:07Do it.
22:08Do it.
22:09Do it.
22:10I'll sit.
22:11I'll make it.
22:12I'll make it.
22:13Do it.
22:14Do it.
22:15Do it.
22:16Do it.
22:17Do it.
22:18Do it.
22:19Do it.
22:20Pardisji,
22:21if you've made ghaver,
22:22then the ghaver should be warm
22:24because there's water in the ghaver.
22:26As the water gets cold,
22:27then the ghaver gets cold.
22:28Yes.
22:29So, keep the ghaver medium hot.
22:31Then the ghaver will be made.
22:33Yes.
22:34The ghaver's Veeba tip of the day.
22:38I'm throwing it.
22:39I'm throwing it out.
22:40I'm throwing it out.
22:41It's not ghaver.
22:42I'm getting a ghaver.
22:43I'm building so much tension.
22:45I'm controlling it.
22:46I'm controlling it.
22:48Come on.
22:49It's okay, Saishree.
22:50You will do it.
22:51You will do it.
22:52Saishree.
22:53Now, first of all.
22:56Your battle is very bright.
23:01Did it get out?
23:02I'm trying to make a ghaver.
23:03I think it's a good thing.
23:04I'm trying to make a ghaver.
23:05I'm trying to make a ghaver.
23:06I'm trying to make a ghaver.
23:07But Parvati is not a good thing.
23:08I don't want to make a ghaver.
23:09I don't understand this.
23:10I don't understand this.
23:11I don't understand this.
23:15I'll quickly throw it in a mix,
23:16then it'll be reworked.
23:18Beautiful is the word.
23:25Thank you, Chef.
23:26Shabbat.
23:27Chef Sanjot,
23:28let's see this.
23:30Martial Chef's perfection.
23:31Perfection.
23:36Oh, shit.
23:37I've got a little bit of a doubt
23:38that what I thought
23:39that it will never happen
23:41is that it will happen
23:42in one's own goal.
23:43Now, I have to concentrate
23:45on the other elements.
23:48Please, focus and continue.
23:50Okay?
23:56Chef Sanjot,
23:57what would you like?
23:58How much time would you like?
23:59Chef, just 20 minutes.
24:0020 minutes.
24:0120 minutes.
24:02Just 20 minutes.
24:05Let's go.
24:06In the last 20 minutes,
24:07all the ghavers will be together.
24:08We will help them
24:09because they don't know
24:10anything.
24:11We are very confused.
24:13But no.
24:14They didn't have to play a game with us.
24:20I'll tell one thing.
24:21No ghaver
24:22is not happy to come to their ghaver.
24:27I'm not happy to come.
24:29I'm not happy to come.
24:30After that,
24:31he started to have an eat.
24:32I'm working on rhythm
24:33and the rhythm of it was set.
24:34And suddenly,
24:35I've come.
24:42First of all,
24:43oven
24:44again on 180 degree Celsius
24:45preheat
24:46top and bottom.
24:49Sauce pan
24:50100 ml
24:51Water
24:53100 ml
24:54Coconut
24:55We have to boil it on the side.
25:07You have a small dough.
25:11I'm rolling out the dough.
25:13I almost rolled it.
25:15After that, you have to add an ajwain.
25:19Yes, ajwain.
25:21We have to roll it.
25:23You have to dock it with a fork.
25:26Then add it in the oven.
25:29The shape is like an express car.
25:32After that, we are making a thing.
25:35If we do the shape,
25:37if we do our work,
25:39or if we understand our partner,
25:41this is more confusing.
25:42The pickling liquid has been made.
25:44You have to close it.
25:46You have to keep it cold on the sides.
25:48You have to add three apples to the pickling liquid.
25:57If your crisp is golden brown,
25:59you can remove it.
26:01You can check the color.
26:03It should be like this color.
26:05tool will be done.
26:06The shape is found
26:07by a sour girl.
26:09Sauce pan.
26:10Gasson.
26:11Two tablespoon of oil.
26:12Cherry tomatoes.
26:14Cherry tomatoes.
26:18We made a tomato, which I made,
26:21I made a tomato,
26:22which I made,
26:23put in the oil,
26:24and put a little sauce on it.
26:27We cut it into two rows,
26:29and I put it in the plate.
26:31Then I mixed it,
26:32and put it in the plate.
26:34Sweet potatoes.
26:37We had cut the cutting for the raghda pettis.
26:40The same cutting will come here.
26:44The sweet potatoes,
26:45I didn't cut it into the plate.
26:47It was too hard.
26:48Who will cut potatoes?
26:49Because the mix of potatoes,
26:51they will go into the mixture.
26:55I won't open it up again.
26:56Look how you cut it in here.
26:58Let's go and see.
26:59Look at me.
27:00Look at me.
27:01Let's do it.
27:02No one does.
27:03Let's do it.
27:04Let's do it.
27:05Let's do it.
27:06Let's do it.
27:07Let's do it.
27:08Let's do it.
27:09I'm done.
27:10Let's do it.
27:11Let's do it.
27:12I'm going to do it with that chef.
27:13Let's do it with that chef.
27:14Immersion blender.
27:15Beaker.
27:16Here we have kokam agal.
27:19Kokam agal.
27:20Kokam agal, sir.
27:21Kokam agal.
27:26Add 150 ml of water.
27:28150 ml.
27:30500 ml.
27:31And we will add a pinch of the moshala.
27:34We will add an immersion blender.
27:40We will mix it with it.
27:42First, we will mix it with it.
27:47Our kokam form was also prepared in a very good way.
27:51We have to take a mixing bowl.
27:53The sweet potato cooked in it will go.
27:56What?
27:57Sprouted chane.
28:00A little moody.
28:01The bhel concept is a very new recipe.
28:06We have to cut the sweet potato and fry it.
28:10We have to mix it with the aam.
28:12And there are a lot of masalas.
28:15We have to mix it with it.
28:17I don't know what I'm making.
28:18I'm making something like bhel.
28:20Homecooks, all my elements have been finished.
28:23I'm cleaning my counter so that we can prepare the plating.
28:28And I'm ready to prepare my final dish.
28:32It's time for plating.
28:35The cook-along challenge was very tough.
28:39Luckily, I had a solid and stylish IKEA cookware.
28:43They supported me that I can match the speed of Chef Sanjot.
28:49And I can produce it.
28:52First of all, we have to utilize the ghevars carefully.
28:57So, the two big ghevars, we will plate the dhai bala and the ragda pattis.
29:04So, we made a chutney.
29:06We will make a bed underneath.
29:08Spoon.
29:09Spoon.
29:10Spoon.
29:11Spoon.
29:12Spoon.
29:13In doing the correction it is that way we have to place these chutney on it against it.
29:20During it, you place this chutney on it.
29:23Carefully, there are microgreens around three por Ten corners made them мож safely on it.
29:28The plating is so good to match the chef so that the chef has not done it.
29:35This is the moment of the truth.
29:48Once your charts are ready, you will have a plate.
29:53There are 4 wooden blocks.
29:57These blocks are going to be a place in the beach.
30:02The big chart, you will place it in the beach very carefully.
30:09We have to take the car.
30:11Now we have to do so much decoration.
30:14How do we do it?
30:15I have never seen it and never done it.
30:18But the shape is the same to the same.
30:21The same is the same.
30:23And your presentation should be seen in this way.
30:26We have to look at it.
30:34Sai Shree, it's done?
30:35Yes, Chef.
30:36How long has it been?
30:37It's done, Chef.
30:38Almost done?
30:39Yeah, yeah.
30:40You have to look at it finally?
30:41Yes, Chef.
30:42You have to look at it, but it's bad for counter.
30:43Yes, Chef.
30:44It's a good thing.
30:45It's a good thing.
30:49Marwati, I'm not sure.
30:50Yes, Chef.
30:51Your presentation is not complete.
30:53Just a little bit.
30:54Just a little bit.
30:55Taste it.
30:56It's really last time.
30:57The Jahi Balla is looking mind-blowing.
30:58It's very good.
30:59Very nice.
31:00Very nice.
31:01Winwabhni Ji.
31:02Are you ready?
31:03Wow.
31:04Beautiful.
31:05Isn't it more than the elevation?
31:08Sanjur?
31:09It's okay.
31:10It's a little bit less.
31:12Be careful.
31:14Don't eat it.
31:15Because your presentation has already been done.
31:17It's the last 3 minutes.
31:19You have to focus on your presentation.
31:21Change it.
31:22Don't do it.
31:24It's very fragile.
31:25Be careful.
31:26You have to focus on your presentation.
31:29It's a little bit better.
31:32You have to focus on your presentation.
31:34What is it?
31:35Oh.
31:36Oh.
31:37Oh.
31:38Dipali.
31:39Come on.
31:40You have to be good.
31:42But you have to make a small mistake.
31:44Madam.
31:45Here.
31:46One.
31:47Two.
31:48Three.
31:49Chef Sanjurit.
31:50You have to fill it.
31:51You have to fill it.
31:52What do you say?
31:53Overcrowd.
31:54You have to fill it.
31:55You have to fill it.
31:56You have to fill it.
31:57You have to fill it.
31:58Take a breath.
31:59Take a breath.
32:00Take a breath.
32:01Take a breath.
32:02Take a breath.
32:03Take a breath.
32:04It's okay.
32:05I said,
32:06I said,
32:07How many times are you watching?
32:08Three or four times.
32:09What was wrong?
32:10But then,
32:11I didn't have to play.
32:12I was thinking.
32:13Come on.
32:14Come on.
32:15Master Chef.
32:16One minute.
32:17Come on.
32:21Last 10 seconds.
32:23And you begin the countdown.
32:25Five.
32:29Four.
32:31Three.
32:32Two.
32:34One.
32:35Time is done.
32:36Back is done.
32:37One.
32:38Three.
32:39One.
32:40Two.
32:41Three.
32:42Two.
32:43One.
32:44Two.
32:45One.
32:46One.
32:47One.
32:48One.
32:49One.
32:50One.
32:51Two.
32:52It was complete that I followed the whole instructions.
32:55The same thing is that they have made it like that.
32:58But then they can't do anything because there is something in trouble.
33:02No matter what I can do.
33:03An amazing chef has an amazing challenge.
33:07And after this amazing challenge,
33:09no one will leave this kitchen and leave it alone.
33:19Time for tasting.
33:20MasterChef's first cook-along challenge with Chef Sanjot Keef.
33:25We have made the whole country from different regions.
33:29His name was Bharrat Ki Tokari.
33:39The whole India chart, which you have celebrated,
33:42right from thought to execution,
33:44brilliant is the word.
33:46Very good. Thank you.
33:47Thank you so much.
33:50The water is coming from me and you are hungry.
33:52Yes.
33:52Let's taste it.
33:53So, Chandana Ji, Sai Shri, let's start with you.
33:56Nice.
34:03That reason should be the water,
34:04it's very soft.
34:07I've found out the water is the water.
34:08You can find the water.
34:08I've found out the water.
34:09It's very much not-
34:10I have seen the water.
34:10I have found out the water.
34:11I have found out the water.
34:12I have found out the water.
34:12I have found out the water.
34:13I can see that here the ghever has been made.
34:17One thing is that the ghever's height has been increased, almost double.
34:22So that is a different thing with my plating.
34:25There is a little bit of a finesse, but given that the ghever's height has been kept up.
34:43A beautiful ghever's height has been made by your mother.
34:50You have a very lucky charm.
34:51I don't have a ghever at the table.
34:53The moment she came to your counter, beautiful ghever.
34:58Thank you, Chef.
34:59This is a Bengali-inspired ghever from Pushka.
35:03I think it's so amazing.
35:05Thank you, Chef.
35:06It's taking me to the back streets of Kolkata.
35:08Beautiful balance of taste.
35:10It's a very good observation.
35:12It's the most important thing for a chef.
35:14You have that in here.
35:17Congratulations.
35:18Very good.
35:19One thing I would like to say to you, Sai Shree.
35:21Today, we have cooked food in the kitchen.
35:23You will come to my kitchen and we will cook food in the kitchen.
35:29Very nice.
35:31Thank you so much, Chef.
35:33This means a lot.
35:35Congratulations.
35:36Congratulations.
35:37Congratulations.
35:38Congratulations.
35:39Congratulations.
35:40Parvati Ji.
35:41Hemang, take your dish.
35:42You will take your dish.
35:44You will come to the kitchen.
35:45You will come to the kitchen.
35:47And now, we are 100% sure that you are making this food.
35:52I don't know the rest of the people, but you are safe.
35:57Congratulations.
35:58Congratulations.
35:59Parvati Ji.
36:00Parvati Ji.
36:01Hemang, take your dish.
36:02Amazing.
36:03I love how you are making the dish.
36:04So, we are making this dish.
36:05Amazing.
36:06I thought the chef had presented this pager.
36:12We made this challenge with you both.
36:18We were invited to India in a region where the pager invented.
36:26Now you also have a lot of struggle in this challenge, right?
36:31You don't have a wall in any place in any place.
36:36Are you seeing it?
36:37Flat hangover.
36:50Hits and misses in this dish.
36:52If your frying is on the level of flavor,
36:56then this was a very good dish.
37:03What is this dish for you?
37:08Avani, this is not a good dish.
37:11This is a good dish.
37:22This is a good dish.
37:32The sponge is very airy.
37:34It's a bit soft.
37:36And according to me, it's the best sponge.
37:39Dahi Balle.
37:40Great effort.
37:41Good effort. Thank you.
37:45Dipali ji, Jamuna ji, please, let us take a dish.
37:57Look, if I compare it,
37:59it's a good plating.
38:01And you have to give a hand, Dipali ji.
38:03You put the dough together and together.
38:06That's what you were showing when you put the dough together.
38:09You put the dough together.
38:15And it's now reflected on this plate.
38:17And it's now reflected on this plate.
38:18and it's now reflected on this plate.
38:23I am going to add the dough in to the 화면.
38:25The Look of the dough is filling.
38:26I am going to add the dough to the flour.
38:32It's white.
38:33And it's not that the color is missing.
38:35It has been made like that.
38:36But it seems very good to you.
38:39But,
38:41the difference is no flavor here.
38:43in the water.
38:44There is no flavor.
38:45Let's go.
38:46Thank you so much.
38:48We've said that and our belief is that this is not a man.
38:57This is another opportunity.
39:00Where the price is new and new.
39:04Where the conditions change.
39:06And I want you to get a such a person...
39:10...who will live and live and live.
39:13Absolutely.
39:23Please welcome our audition superstar...
39:26Chef Ratna Tamanka.
39:36Chikara yaa.
39:38Chikara yae chikara hae.
39:41Chikara yae chikara hae.
39:43Chikara say the baby.
39:46Chikara yaa.
39:52India Master Chef Kupi.
39:55Thank you very much.
39:56Because I made a thank you for that.
39:58I wanted to say this but I would say it was perfect.
40:01And I'd like to see you.
40:03So thank you very much.
40:06Chef Ratna Taman, you came to MasterChef's auditions.
40:10Yes.
40:11You prepared the dish and noodles.
40:15Yes.
40:16You cut the vegetables and tossed the wok.
40:19It was like a professional chef.
40:21At that time, we were all in our hearts.
40:24After that, what did you change for?
40:27When I came out of the video, I was shocked.
40:32I was looking at this video.
40:34I was looking at all.
40:38I was looking at the same color.
40:43I was looking at the same color.
40:46What is the experience of MasterChef?
40:49After that, we will have a great experience of MasterChef.
40:52Thank you very much.
40:54You are very happy to come here.
40:57We all are looking at all of you.
41:03You have not only heard of India, but the whole country.
41:06You have learned a great experience.
41:09After that, you have got so much love.
41:14There are so many crores of our messages.
41:17We had to call you again.
41:19We had to call you again.
41:20We had to call you again.
41:21When I read your Instagram bio,
41:23it was written,
41:24My dream is a kitchen studio.
41:26I gave you a message.
41:27Yes.
41:28I gave you a message.
41:29I gave you a message.
41:30I gave you a promise
41:31that the kitchen studio is my dream.
41:33I am a dream.
41:34I am your dream,
41:35because that day,
41:36you have given me a lot of life.
41:39I can't throw that dream.
41:41But this way,
41:43your kitchen studio will be made well.
41:45This is your opinion.
42:01Thank you very much for your support.
42:04What do I say? Sorry.
42:15Sorry guys.
42:16Now it will be good.
42:18So, I want to thank all of you.
42:22I want to thank all of you.
42:24I want to thank all of you.
42:32One more surprise for you.
42:34Your 100,000,000,000 well-wishers
42:37sent us a lot of messages.
42:39Yes sir.
42:40Thank you sir.
42:50Thank you sir.
42:51Thank you sir.
42:52My name is Prashanth
42:53and I am from Nali Foundation.
42:55We have seen Ratna Tamang Ji in the audition of MasterChef.
42:59I want to tell you first a salute.
43:01Your passion and energy has not been given.
43:06And after that, we have message to MasterChef's team
43:11that we want to do something.
43:12We want to get a surprise.
43:17So, that's the prosthetic hand.
43:19This is the actual working hand.
43:21Yes.
43:22Which works.
43:26And especially, we have made some changes in their hands
43:28so that they can use that.
43:30This is the electronic hand.
43:36That's the number one.
43:37You are so happy.
43:41Thank you very much, Supriya.
43:46Thank you for giving us an opportunity.
43:49Maybe we have reached this hand for 15,000 people until now.
43:53But there are more people who need this hand.
43:56And because of this platform,
43:58you may know what the foundation is doing.
44:16We will take a selfie.
44:18We will meet you.
44:20Come here.
44:21One, two, three.
44:22Mass Chef.
44:27We will meet you.
44:29We will meet you.
44:34There are many dishes.
44:36There are many dishes in the chef Sanjot.
44:41It's such a matter of pleasure.
44:44In this month,
44:45once again,
44:46after 12 years,
44:48and not only meeting you,
44:49we will be very warm.
44:52Thank you so much, Chef.
44:54Thank you so much, Chef Vikas.
44:55All the very best Sanjot.
44:56Thank you very much for coming here.
44:58And to inspire you all.
45:00Thank you so much.
45:01It was a fantastic challenge.
45:08All the best.
45:14All the best.
45:15All the best.
45:16So we started with four groups.
45:23There are three groups.
45:25That means,
45:26Bhimang Parvati Ji,
45:27Dipali Jamna Ji
45:29and Avani Venu Ji.
45:31There will only be one group of three groups.
45:38Now we have the result and we will know who is the group.
45:41First of all, we will talk about
45:47Avani and Venu Ji.
45:48If I live in your place,
45:50I will not use this group of three groups.
45:55Because you are safe,
46:00you have saved them.
46:02This group of three groups has not saved you,
46:08but you have saved them today.
46:20Harvati Ji, Bhimang.
46:22Jamna Ji, Dipali,
46:24you were in both dishes today.
46:28Today, you were poor.
46:30The dish of Jodi was poor.
46:35That Jamna Dipali is not you.
46:43MasterChef Kitchen
47:10MasterChef Kitchen
47:10MasterChef Kitchen
47:32MasterChef Kitchen
47:34MasterChef Kitchen
47:36Today without gas and without water,
47:39we will make a master chef's dish.
47:47The time is for meeting someone.
47:49Stop cooking.
47:53Please put your hands together for the legend.
47:55Chef Subir Saran.
47:58I won't tell you today's challenge.
48:00I'll show you it.
48:07You can take your soup.
48:09This will not be a taste.
48:17Who made this?
48:19What is this?
48:20Come here.
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