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MasterChef India 9 6th February 2026 Full Episode
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00:00Welcome to MasterChef India, co-presented by Veeba Mayo Ketchup and Sauces, co-powered
00:14by IKEA, Fortune Chakki Fresh Aata, Partner Kohler, Katz Salsa Spices, Vijay Sales and
00:19Switz Frozen Snacks.
00:21MasterChef's World Class Pantry in Veeba's Special Zone, Veeba's wide range of super
00:26tasty ketchups, variety of creamy mayonnaise, dressings, sauces, spreads or walk-talk
00:31instant noodles and Chinese sauces, because the role of the work is Veeba.
00:37And in the next zone, you will get all the beautiful plates and bowls, and here you will get
00:42cast and pans, premium non-stick cookware, stainless steel cookers and kardai.
00:46You will get Fortune Chakki Fresh Aata, Suji Meida, Fortune Soybean Oil, Fortune Mustard Oil
00:53and also something else.
00:56And to give your cooking stations a bold and luxurious look, you have multi-purpose, spacious
01:01and durable sinks, and with touchless technology and multi-spray options, innovative faucets.
01:09With the catch, salts and spices racks, you will get all the food, with the catch,
01:13with the wide range of catch sprinkles, a variety of catch sprinklers and pink rock salt.
01:17And you will power your kitchen's electronic appliances, Vijay Sales.
01:23In Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders
01:29and also a lot of things.
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 a lot of things.
01:44Today, you have experienced our challenges, pressure tests, our enemies, our enemies, the challenges
01:59and our enemies, the first time, you have experienced a professional chef, which has been extraordinary
02:09as well as extraordinary.
02:16The one who started the first was MasterChef's AC Kitchens, and today, the one who made the recipes
02:21from the country and the world of all the people of all the people of all the people of all the people of all the world.
02:26If you talk about achievements of their achievements, then Chef Vikas, we walk on the red carpet on the
02:31Please welcome the founder of YFL, your food lab, the young, the dynamic chef Sanjot Keeer.
03:01Chef Sanjot, how are you going to come back to this kitchen?
03:09First of all, Chefs, thank you so much.
03:11There is a lot of gratitude and grateful that you have shaped my journey.
03:16I have learned a lot from everyone, a lot of inspiration.
03:2011 years ago, when I was working behind the cameras in this kitchen,
03:27it was a very big thing for me.
03:29And this MasterChef kitchen has made me a new thought.
03:32If I am behind the camera,
03:35only 10 or 11 years old,
03:38if I am standing here,
03:40I can say every young Indian that
03:43you can be honest with me.
03:51Welcome home.
03:53This is a celebrated house.
03:56Let's talk about the challenge.
03:58As I said in the world,
04:00there is no one who has seen the chef Sanjot Keeer recipes,
04:03or made.
04:04Is there any one in this kitchen?
04:06Who has not made a recipe for your food lab?
04:09Yes, sir.
04:10Basically, your challenge has been told.
04:12Chef Sanjot Keeer recipes are made.
04:15The only thing is made.
04:16But today,
04:18if you notice this recipe for the video,
04:20not this time,
04:21not this recipe for the video,
04:22but it's not the same.
04:23Chef Sanjot Keeer's 7-7.
04:26The dish is not just done in time.
04:28With the dish,
04:30the dish is not done in time.
04:31With the dish,
04:33the dish is not the same.
04:34The dish is the same.
04:36The looks is the same.
04:38Are you guys ready?
04:40Yes, Chefs.
04:41Yes.
04:42Today,
04:43only one dish will cook.
04:46One dish will cook from the dish.
04:48One dish will cook from the dish.
04:50One dish will cook from the dish.
04:51One dish will eat.
04:52One dish will listen to me,
04:53brother, what's going on?
04:54The dish will be used to cook with my mom.
04:56Now, suddenly,
04:58I sent myself to make a dish.
05:00That is also in the Black Apron Challenge.
05:02I feel very void.
05:10Jamuna Ji, Dipali Ji.
05:12Who will cook with you?
05:14Dipali Ji,
05:15you will cook.
05:16Jamuna Ji,
05:17take a step back.
05:19Yes,
05:20Sai Shri,
05:21who will cook with you?
05:22My daughter.
05:23Mom.
05:24If you will cook with me,
05:26Venu Ji,
05:27go back.
05:28Get.
05:29Set.
05:30Cook along.
05:31The Home Cooks.
05:32Home Cooks.
05:33Home Cooks.
05:34First element.
05:35Home Cooks.
05:36Home Cooks.
05:37First element.
05:38The first element.
05:39The first element.
05:40The first element.
05:41The first element.
05:42From the beginning.
05:43We're making a sponge.
05:44First of all,
05:45you have to heat the oven.
05:46180 degrees Celsius.
05:50I've seen the pan,
05:51or the pan,
05:52or anything else.
05:53I was just looking at the shape on the screen,
05:55because it was on the screen.
05:57You need to take a scale of the pan.
06:02And take a mixing bowl.
06:04Take a bowl.
06:0968 grams of oil.
06:13It's very important.
06:14Measurement.
06:15You need to measure your attention.
06:16Mom's speed.
06:18She was going to take a piece.
06:20Before she came,
06:21she told me.
06:2268?
06:23Yes.
06:27Mustard oil.
06:28You have to take a normal oil.
06:3060 grams of caster sugar.
06:38Now, you have to take a 122 grams of milk.
06:46You have to measure everything.
06:47And, with this,
06:49you have to cut it.
06:50You have to cut it.
06:51You have to cut it.
06:52Sometimes,
06:53I feel like,
06:54if we're going to the speed,
06:55then I will lag back.
06:57We'll mix it well.
06:58The sugar is good.
06:59You have to mix it with wet ingredients.
07:08Once again,
07:09it is dissolved.
07:10After that,
07:11you have to add 40 grams of milk.
07:1760 grams of milk.
07:20How much will we add 20 grams?
07:22How much?
07:2320 grams.
07:24As they are telling me,
07:25I'm doing it.
07:26I'm doing it.
07:27I'm doing it.
07:28Because I don't like baking.
07:29I don't like baking.
07:30And if they don't forget.
07:31So, this will be my car.
07:32This will be a damadol.
07:35Once, your batter is ready.
07:37So,
07:39you have to make a base with foil.
07:41Okay?
07:46Now,
07:47you have to pour the batter.
07:48You have to pour it.
07:49No.
07:50No.
07:51No.
07:52No.
07:53No.
07:54No.
07:55No.
07:56No.
07:57No.
07:58So,
07:59you have to make a moment of oil.
08:00And it's not that void.
08:01I might feel very needs one of them.
08:02After that,
08:03in the preheated oven,
08:04we will leave the sponge to bake them.
08:07We will leave it 25 minutes.
08:09You have to set the timer for 25 minutes.
08:16The next element is,
08:17First of all,
08:182 tablespoons,
08:19Pachampuli, jaggery powder, 1 tablespoon, 1-foot teaspoon Kashmiri Lal Mirch powder.
08:33Add a little water with it.
08:37It's like a syrup. It's like it's consistency.
08:41Take care of it, it's cold. Then it will be a little more dry.
08:45So, if you think that if it's cooked by the car, you can introduce a little water here.
08:51Okay, I've closed the gas and I'll leave it here.
08:59Can I taste this, Chef?
09:01I'm going to go to the chef's counter and I'm going to taste it,
09:04because I understand that I have to go to the same line or not.
09:08So, I tasted it. It was soft and sweet. I didn't taste it.
09:12So, I put it in the pot with jaggery powder. I tasted it.
09:19What kind of hair do I have to do?
09:21I'm going to check it out. I'm going to be testing it.
09:23I'm going to be wrong.
09:26On the side, we'll make another element simultaneously.
09:30Four tablespoons of cream cheese.
09:33And three tablespoons of hung curd.
09:39Three, three, three.
09:41It's a little more.
09:42One four teaspoon of black salt.
09:44Black salt.
09:45I have no pink salt.
09:47It's white.
09:48It's behind the maida.
09:50Behind the maida.
09:53We have to mix it and strain it.
09:57So we have to get a creamy texture.
09:59Do it or go home.
10:01I don't have to go home, I need to go home.
10:03I don't want to go home now.
10:04I have to do my dreams.
10:05I have to do the shape as well.
10:07We will add this in a piping bag.
10:16And we will put this in the fridge.
10:23It's sad.
10:28The challenge is very difficult.
10:30Because the flavor of the chef and his hands
10:33can change anything.
10:35If you have a contestant,
10:37you're 100% confident and confident.
10:39I'm doing this.
10:41We're going to get out.
10:43It's a best to be done.
10:45It's all I got.
10:48I made my sauce.
10:50We were very mild.
10:52We have to add in piping bag.
10:55Why did I do that?
10:57quando I put water.
10:58This was going to put in piping bag.
11:01We have put it on the side.
11:03Now we have to use it straight in the plating.
11:05Si, do you want to put it in the fridge?
11:07Put it on the side.
11:11Next element, mixi jar.
11:133 harimirs.
11:15Dhaniya, small handful.
11:17Pudine ke patte, 12.
11:21Now, 1 fourth teaspoon black salt.
11:251 fourth teaspoon dhunejireka powder.
11:291 fourth teaspoon.
11:31How much is it, Chef?
11:331 fourth, 1 fourth.
11:49Roasted chana dal.
11:514 tablespoons.
11:53And you have to start the pulse mode.
11:57You should see the color of the chutney.
12:01The color of the chutney should be bright green.
12:05The flavors should be a little light.
12:09It should be a bit of sand texture.
12:13The consistency should be checked.
12:15Check it out.
12:17Look at this.
12:19The next element of homecooks is very important.
12:23Follow with your knowledge.
12:25If you don't make the element right,
12:27it will not make the whole dish.
12:29You're going to do it.
12:31That's right.
12:32Now, you have to drink the meat.
12:3415 grams.
12:3515 grams.
12:3755 grams.
12:385 grams.
12:395 grams.
12:405 grams.
12:415 grams.
12:425 grams.
12:436 grams.
12:445 grams.
12:465 grams.
12:485 grams.
12:495 grams.
12:506 grams.
12:515 grams.
12:525 grams.
12:53No, no, no.
12:56We have to melt this measured ghee.
13:02It's melted.
13:03We have to add this ghee in a jar in mixer grinding.
13:11We will add an ice cube.
13:13I'm exhausted, ghee is warm.
13:15We are going to go cold.
13:16What will we do with ghee and ice?
13:18Can we guess what we are making?
13:20Gever.
13:21Gever.
13:22Gever.
13:23Gever.
13:24Your guess is right.
13:28But we have to make something else.
13:38You can see that the water should be different, the water should be different,
13:42and the ghee should be added.
13:44We will not make our batter better.
13:46I'm from Rajasthan.
13:48But I have never made the ghee in such an ordinary way.
13:52The ghee of the ghee and the ghee that they wanted to do,
13:57was very new for me.
13:58Because the ghee of the ghee of the ghee is more...
14:03Then we have 4 elements of water.
14:04Our chutney, our curry chutney, our ghee and cream cheese mixture.
14:09Then you have to take 135 grams of water.
14:13You have to add water and add 8 grams of basin in it.
14:19And you have to put the mixer on the pulse mode.
14:24Look, this has become a crumble.
14:27Now we add 600 grams of water.
14:31Chilled water.
14:33When you add the whole water, you have to add 1 teaspoon of nembu.
14:43You can see that the batter is prepared.
14:46You should have to show some of this.
14:49It shouldn't be split.
14:52Perfect.
14:54We transfer the batter in a squeeze bottle.
14:58We will put it in the fridge to chill.
15:04Alright, homecooks.
15:06The next element is for our ragda patties.
15:08We will take 2 white onions and slice them.
15:14We need to take care of this.
15:21The oil is hot in the frying pan.
15:23We will add the paste in the slice.
15:26We will add 1 tablespoon of vinegar.
15:30Large pinch of salt.
15:32These are hard liquid.
15:39When you touch the pepper, thebeing of my puppy is hot.
15:44This is great.
15:46You must not gay.
15:48You don't caramelize this pill later.
15:49We do not have any size.
15:51Now we have to take coriander stems.
15:53The seeds of the dhanyi.
15:55Now take 6 mint leaves.
15:59The seeds of the seeds.
16:01The seeds of the seeds you have cut.
16:03Add them.
16:09Then add 1 tablespoon of the pulp.
16:11The pulp is the same.
16:13Add them.
16:15and add one-foot teaspoon brown chini.
16:23Add one-foot teaspoon brown chini.
16:26Add one-foot teaspoon brown chini.
16:28Add one-foot teaspoon brown chini.
16:30Now you need to add some red mutter or green mutter in a mixer grinder jar.
16:35I'm adding some water here.
16:37I have to go with this.
16:40Add one-foot teaspoon brown chini.
16:48I'm checking that there is binding.
16:52If there is binding, it's done.
16:55Add three tablespoons of chini.
16:58Add one-foot teaspoon brown chini.
17:00Add one-foot teaspoon brown chini.
17:02Add one-foot teaspoon brown chini.
17:04I'm shaping our patties.
17:08And this mixture we have made of nine grams.
17:11I'm making five sections of nine grams.
17:16I'm shaping the shape of a round.
17:20I've shaped all the patties round.
17:25And then I'm coating it with a potato.
17:30And then the rest of the part, we'll cut it with a crumb.
17:36Now I'm frying these patties.
17:42And add the patties to the oil.
17:44And add the patties to the oil.
17:49You should be medium to high.
17:52I'm getting the meat.
17:55And add thecia.
17:58And turn the toast.
18:00Then I'm going to pour the crust.
18:02And add the toast to the salt.
18:04And we need to add a flavor to the salt.
18:06So that is the falling on the feet.
18:08And then we can pour the batter.
18:10And add the protein.
18:12I mean, I'm so happy to see it.
18:14I'm so happy to see it.
18:16When we're going to take our bread,
18:18we'll take our bread,
18:20we'll take our bread,
18:22we'll take our bread,
18:24I don't understand anything.
18:26I'm going to take our bread,
18:28and we're almost ready.
18:30There are such instructions,
18:32that I won't do the ketchup
18:34if we're going to go to this pace.
18:38We have to put the batter
18:42and mix the batter properly.
18:50Look at how to do it.
18:54We're making the bread today,
18:56it's different,
18:58because we have to create walls.
19:00If you don't have a temperature,
19:02then the walls will not be created.
19:04If you have to put it,
19:06then the plating will be together.
19:08You have to add the batter for 25 times.
19:10This is such a detailed recipe.
19:12Oh, my God!
19:14After that, we have to pour a warm-warm oil.
19:20It should be a perfect golden-brown color.
19:22It means that it is well-cooked.
19:24Once you've achieved this color,
19:28if you've achieved this color,
19:30then you will remove the batter from a rack.
19:32You will remove the batter from a rack.
19:36My batter is ready.
19:38I'm going to transfer them to the rack.
19:40You can see how my batter's color came out.
19:42You should be exact.
19:44If you have to see the edges,
19:46if you have to see the edges,
19:48then the wall is formed.
19:50That wall is very important.
19:52Stop it.
19:54Stop it.
19:56It's hot.
19:58It's hot.
20:00It's hot.
20:02It's hot.
20:04After putting it,
20:06it's hot.
20:08It's hot.
20:10It's hot.
20:12Now, you have to put them with a tongue.
20:16You have to clean the edges.
20:18You have to clean the edges.
20:20With a knife.
20:34You have to do one pour.
20:36I'm telling you,
20:37why are you doing this three times?
20:39Yes.
20:40I'm doing this one.
20:41I'm doing this one.
20:42I'm doing this one.
20:43If you can see,
20:45the walls are all intact.
20:52MasterChef's contestants.
20:54Take care of this.
20:56It's called perfection.
20:58It's not less than a color.
21:05It looks like a perfect giver, right?
21:07It looks like a color.
21:08It looks like a color.
21:09It's more important than Chef Kunal.
21:12Chef Kunal will show it once again.
21:14You're watching it.
21:15It's very important.
21:17It's very important to create depth.
21:19If it doesn't come in depth,
21:21then the whole dish will be flat.
21:23This will happen.
21:24And Kaina said,
21:26I have to do this.
21:28Because this is the main hero element.
21:30If the giver is not made,
21:32then what will I do?
21:36It's not made.
21:37It's not made.
21:38It's not made, sir.
21:39I'm saying I'm using the tongs.
21:41Why are you using it?
21:42Why are you not using it?
21:43The two giver that you have put
21:45are not made.
21:46It's not made.
21:47It's not made.
21:48Please don't waste time.
21:49It's not made.
21:50Start from the beginning.
21:51This giver will not take you away.
21:57The giver is so many.
21:59There are two drops.
22:01It will grow.
22:02The giver will grow.
22:03It will grow.
22:04It's hard to grow.
22:05It's a little bit of a giver.
22:06It's a system for the giver.
22:07Go ahead.
22:08Come on.
22:09I'll sit.
22:10I'll make it.
22:11Yes, I'll make it.
22:14Go ahead.
22:15Go ahead.
22:16Go ahead.
22:17Go ahead.
22:18It's not a problem.
22:19No problem.
22:20If you make giver,
22:21then the giver should be more warm.
22:22Because the giver is water.
22:25In the giver,
22:26as water goes,
22:27then the giver gets cold.
22:28That's why
22:29the giver will be made.
22:31Then the giver will be made.
22:32That's your giver's tip of the day.
22:33Yes, sir.
22:34This was your viva tip of the day.
22:37I'm putting it out.
22:38I'm putting it out.
22:39I'm putting it out.
22:40I'm putting it out.
22:41It's not a giver.
22:42It's not a giver.
22:43I'm building so much tension.
22:45I'm trying to control it.
22:46I'm trying to control it.
22:48Come on.
22:49It's okay, Aishree.
22:50You will do it.
22:51You will do it.
22:52Aishree.
22:53Now, first of all.
22:56Your battle is very warm.
22:58Beautiful is the word.
22:59Thank you, sir.
23:00Thank you, sir.
23:01Thank you, sir.
23:02Thank you, sir.
23:03Thank you, sir.
23:04Thank you, sir.
23:05Thank you, sir.
23:06Thank you, sir.
23:07Thank you, sir.
23:08Thank you, sir.
23:09Thank you, sir.
23:10I don't understand this.
23:15Quickly, I'm going to mix it in a mix,
23:16then maybe it will be reworked.
23:23Beautiful is the word.
23:25Thank you, Chef.
23:26Good job.
23:27Chef Sanjot,
23:29let's see this,
23:30MasterChef's perfection.
23:37I've got a bit of a doubt
23:38that what I thought
23:40that it will never happen,
23:41it will be done in the same way.
23:44Now I have to concentrate
23:45on the other elements.
23:48Please, focus and continue.
23:50Okay?
23:56Chef Sanjot, what do you think?
23:57How much time will you take?
23:59Chef, just 20 minutes.
24:0020 minutes.
24:01Only 20 minutes.
24:05Let's go to the last 20 minutes
24:06of the last 20 minutes.
24:08We will help them
24:09because they don't know
24:10what they're doing.
24:11We're getting confused.
24:14But no.
24:14They don't have to play a game with us.
24:19Let's go.
24:20I'll tell you one thing.
24:21No one of the last 20 minutes
24:23is not happy to come to their party.
24:28I'm not happy to come.
24:29Then after coming,
24:30he started to come.
24:31I'm not happy to come.
24:32I'm not happy to come.
24:33I'm not happy to come.
24:34I'm not happy to come.
24:41First of all,
24:42the oven again on 180 degrees Celsius.
24:45Preheat top and bottom.
24:48Sauce pan.
24:49100 ml water.
24:53100 ml coconut vinegar.
24:56Gas shuru.
24:57Teen ilai chi.
24:584 long and a little soft.
25:02Soft this packet.
25:03You have to boil it on the side.
25:06You have a dough.
25:07Give a round of dough.
25:10A small dough.
25:11I'm rolling out the dough.
25:12I almost rolled it.
25:14After that,
25:16you have to add the ajwain.
25:17Yes, ajwain.
25:19Keep it on the side.
25:20Then roll it.
25:21You have to do it with a fork.
25:23You have to do it with a fork.
25:24You have to do it with a fork.
25:25You have to do it with a fork.
25:26Then add it in the oven.
25:28Then roll it over.
25:29You have to do it with a fork.
25:30You have to do it with a fork.
25:31Then roll it over and start working on it.
25:33Keep it in the oven.
25:33After that, you have to do it with a fork.
25:35If we look at the shape, we do our work, or if we understand our partner, this is a lot of confusion.
25:42The pickling liquid has been made, we have to close it and keep it cold on the sides.
25:49The three of you have to add the pickling liquid in the pickling liquid.
25:57If your crisp is golden brown, you can remove it.
26:00You can check how it's color is, it should be the color.
26:09Sauce pan, gas on, two tablespoons of oil, cherry tomatoes.
26:18We made a tomato, where my mom put in the oil, garlic, garlic and a little masala.
26:27The cherry tomatoes, we cut it in two parts, and then I mixed it and put it in the plating.
26:33Sweet potato.
26:37Like we had cutting for rugga pettis, the same cutting will be done here.
26:43The sweet potato is not cut, it was very hard.
26:47Who will cut the potato?
26:48Because the mix of potato is going to go into the mixture.
26:52It's not cut, it's not cut, it will not be done here.
26:56See how it's going to cut there.
26:58Go and see, see.
26:59You are looking at what I'm looking at?
27:00Then do it.
27:01Nobody does.
27:02Hurry up.
27:03Hurry up, hurry up.
27:05Hurry up.
27:07Hurry up.
27:08Hurry up.
27:09Hurry up.
27:10Hurry up, hurry up.
27:11Hurry up.
27:12I'm going to go with it.
27:13I'm going to go with it.
27:14Immersion blender, Pika.
27:17We have a kokam agal.
27:19Kokam agal.
27:20Sorry, my mother.
27:25Add 150 ml water.
27:28150, 1.500 ml.
27:30And add one pinch of water.
27:37Use the immersion blender.
27:40We have to mix it with first.
27:42It's a mix.
27:47It's a good form of cooking.
27:51You have to take a mixing bowl.
27:53It's cooked in the sweet potato.
27:55It will go.
27:56What?
27:57Sprouted chane.
27:59Little moody.
28:00The concept of bhel is a very new recipe.
28:05Cut the sweet potato and fry it.
28:09We have to mix it with a lot.
28:12We have to mix it with a lot.
28:15We have to mix it with a lot.
28:16I don't know what I'm doing.
28:18I'm doing something like that.
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 going to prepare my final dish.
28:31It's time for plating.
28:35The cook-along challenge was very tough.
28:38Luckily, I had a solid and stylish IKEA cookware.
28:42They supported me that I can produce the speed of Chef Sanjot.
28:48I can produce good.
28:51First of all, we need to use these baits carefully.
28:57We have to mix these baits, in addition to these baits..
28:59use these baits.
29:00We use these baits and raka patty.
29:03We have made a chutney and a bag of table..
29:06We will make a bed under it.
29:08I will put a spoon in it.
29:10Under it, you have to place the most beautiful ragda patties.
29:16Spoon, spoon.
29:18In this way, you will place the chutney on it.
29:22You will place the microgreens carefully in three corners.
29:28The plating is so good to match the chef.
29:32This is the moment of the truth.
29:48Once your charts are ready, you will have a plate.
29:54There are four wooden blocks.
29:58These blocks will be placed in the beach.
30:02The big chart, you will place it in the beach very carefully.
30:10We have to take the car.
30:12We will have to do so much decoration.
30:14How do we do it?
30:16I have never seen it and never done it.
30:18But the shape is done.
30:20The same to the same.
30:22I have never seen it.
30:24And your presentation should be seen in this way.
30:34Yes, Chef.
30:35How long has it been?
30:36Yes, Chef.
30:37Almost there?
30:38Yes, Chef.
30:39Oh, wow.
30:40You have written it, you have written it.
30:41Yes, Chef.
30:42Yes, Chef.
30:43Yes, Chef.
30:44Yes, Chef.
30:45Yes, Chef.
30:46Yes, Chef.
30:47Yes, Chef.
30:48Yes, Chef.
30:49Yes, Chef.
30:50Yes, Chef.
30:51Your presentation is not complete.
30:52Just a glance.
30:53Yes, Chef.
30:54Taste it.
30:55It's a glance.
30:56The dhibala is looking mind-blowing.
30:57It's very nice.
30:58Very nice.
30:59Very nice.
31:00My God.
31:01Are you ready?
31:02Are you ready?
31:03Yes.
31:04Wow.
31:05Beautiful.
31:06Do you have any more elevations?
31:08Sanjad?
31:09Okay.
31:10There is a little bit of a chakni on top.
31:12Be careful.
31:13Don't do anything.
31:14Don't do anything.
31:15Because your presentation has already been done.
31:17It's only three minutes.
31:19Now, you have to focus on your presentation.
31:21Change it.
31:22Don't do it.
31:23It's very fragile.
31:24Be careful.
31:29Until then, you are going a little bit.
31:31Here, you have to do something.
31:33What is it?
31:35Oh.
31:36Oh.
31:37Dipali.
31:38Come on.
31:39You have to make your hands good.
31:41But you have to make a small mistake.
31:43Madam.
31:44Here.
31:45One.
31:46Two.
31:47Three.
31:48Chef Sanjad has put these three.
31:49You have to fill it.
31:50You have to fill it.
31:51What do you call?
31:52Over crowd.
31:53On the side of the garnish.
31:54Look, there are three.
31:55Be careful.
31:56Be careful.
31:57Be careful.
31:58Be careful.
31:59Be careful.
32:00Be careful.
32:01Be careful.
32:02Be careful.
32:03It's okay.
32:04Come on.
32:05Master Chef.
32:06Come on.
32:07Master Chef.
32:08The last one minute.
32:09Come on.
32:10Last ten seconds.
32:11And you begin the countdown.
32:12Five.
32:13Four.
32:14Three.
32:15Two.
32:16One.
32:17One.
32:18Time is done.
32:19And you begin the countdown.
32:20Five.
32:21Four.
32:22Three.
32:23Two.
32:24One.
32:25Time is done.
32:26The last time is done.
32:27The last time is done.
32:28The last time is done.
32:29The last time is done.
32:30The last time is done.
32:31The last time is done.
32:32The last time is done.
32:33You go back.
32:34Time is over, back is over.
32:42I don't believe that I did a cook-along challenge today.
32:46It's also in a black apron.
32:48It's also with such a big chef.
32:50I was confident that I followed the whole instructions.
32:54The same thing is that they made it.
32:56I made it the same way.
32:58But I can't do anything because I can do anything with it.
33:01I can do anything with it.
33:03An amazing chef has an amazing challenge.
33:07And after this amazing challenge,
33:09no one left the kitchen.
33:18Time for tasting.
33:20The first cook-along challenge of the Master Chef season
33:23with Chef Sanjot Keef.
33:25We made the whole country from different regions.
33:28His name was Bharrat Ki Tokri.
33:33The whole India chart, which has been celebrated,
33:37right from thought to execution,
33:39brilliant is the word.
33:41Very good. Thank you so much.
33:43Thank you so much.
33:45I'm hungry.
33:47Yes.
33:48Let's taste it.
33:49So, Chandana Ji, Sai Shri,
33:51let's start with you.
33:53So, Chandana Ji, Sai Shri,
33:55let's start with you.
33:56I saw a bit of a 58 hour restaurant.
33:58After that, I went up in the middle of the house,
34:00I went up to see the shop and assured the shop was completely
34:02in the middle of the kitchen.
34:03I saw that the shop was completely in the middle of the house.
34:06But now I can see that the shop is completely done.
34:07I just want to look at this shop.
34:08I'm really happy.
34:09I got to know what's going on in the middle of my kitchen.
34:10But now I can see that the ghever has been made here.
34:15One thing is that the height of the ghever has increased.
34:20Almost double.
34:21That is a different thing with my plating.
34:23There is a little bit of finesse.
34:25But given that the ghever has been left behind,
34:28I have made it a lot of ketchup.
34:40You have a very lucky charm.
34:51I don't have a ghever at the table.
34:54The moment she came to your counter, beautiful ghever.
34:59This is the Bengali-inspired ghever.
35:03I think it's so amazing.
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.
35:31I miss so much, Chef.
35:34This means a lot.
35:36At one time, nobody thought you would be a ghever.
35:39Yeah.
35:40We were 100% sure that you are going to go out of this kitchen.
35:48And now we are 100% sure that you are making this food.
35:54I don't know the rest of the kitchen.
35:56But you are safe.
35:58Congratulations.
35:59Congratulations.
36:00Congratulations.
36:01Congratulations.
36:08Parvati Ji, Hemang, take your dish.
36:17Amazing.
36:18Chef has presented this challenge.
36:20I thought this challenge is made for you both.
36:22In India, we are from the region where the ghever invented.
36:28And then you have a lot of struggle in this challenge.
36:30Right?
36:31In your ghever, there is no other ghever.
36:36Are you seeing it?
36:37Flat and ghever.
36:50Hits and misses in this dish.
36:52If your frying is on the level of the flavor,
36:56then it was a very good dish.
36:59Okay?
37:03Venu, Avni Ji, what have you taken your dish?
37:08Avni Ji, this is not a ghever.
37:10This is a ghever.
37:12This is a ghever.
37:28The sponge is very heavy.
37:33It is a bit soft.
37:35And according to me, this is the best sponge.
37:39The whole dish is the best sponge.
37:40Great effort.
37:41Good effort.
37:43Dipali ji, Jamuna ji, please, please take your dish.
37:58Look, if I compare it, it's very good plating.
38:02And you have to give a hand, Dipali ji.
38:04You put the dough on the back and back.
38:07It was a great showing you when you put the dough on it.
38:13And it has been reflected on this plate today.
38:26The colour of the dough is correct, but you've forgotten to add mirch in the sauce.
38:33It's white, it's like it's colour.
38:38The dough is also very good, but it's clear.
38:42There is no flavor in this place.
38:46Let's go. Thank you so much.
38:52We've said that this is our belief that this is not a man.
38:56This is the second time of life.
39:01There is no limit.
39:03There is no limit.
39:05There is no limit.
39:06I want you to meet a person
39:08who lives in these things.
39:13Absolutely.
39:23Please, welcome to our audition superstar,
39:27Chef Ratna Tamanka.
39:38Oh, my.
39:39Oh, I need to hear right now.
39:41My.
39:42Oh.
39:43Yeah.
39:45They took the album.
39:53Hello, everyone.
39:54MasterChef. Thank you very much, because I want to thank you for coming here.
39:58I wanted to say everything, but it was full.
40:01And today, I will be able to meet the people. So, thank you very much.
40:07Chef Ratna Taman, you came to MasterChef's auditions.
40:10Yes.
40:11You prepared the dish and noodles.
40:15Yes, yes.
40:16You cut the vegetables and tossed the wok.
40:19It's like a professional chef.
40:21That moment, we were all in our hearts.
40:25After 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 it all.
40:35I was looking at it all.
40:38I was looking at it all.
40:40I was looking at it all.
40:42I was looking at it all.
40:44I was looking at it all.
40:46I was looking at it all.
40:47What happened after MasterChef comes here?
40:49After that, all of you will be able to get the MasterChef.
40:51So, I am very pleased.
40:53Thank you very much.
40:54No, I am very pleased to come here.
40:56Thank you very much.
40:57I can't see you.
40:58Thank you very much.
41:00I have been here for so much.
41:01Thank you very much.
41:02Thank you very much for that.
41:03Your love.
41:04All in this class have come with you.
41:05Thank you very much.
41:06That's for the very good part.
41:07You've always been here for like yesterday.
41:08So, your family has been there for you.
41:10Thank you very much.
41:11Thank you so much.
41:12So, my dream is for you.
41:13I am very proud to have me.
41:14My dream of a kitchen studio.
41:15All of you have been here.
41:16Yes.
41:17So, we had to call you back again, and when I read your Insta-bio, it was my dream of a kitchen studio.
41:26I had a message to you.
41:28And I promised you that the kitchen studio is my ring on your side.
41:34I am your ring because that day you have given me a very big goal of life.
41:39So, I can't remove that ring, but it will become your kitchen studio.
41:45Whatever the Rental Intro which has become your hardest piece.
41:48And the Rental adequ subdue me, and students.
41:53So, my eyes meet me, and hands meet me, and students.
41:56If you even find someoneā¦
41:59Unfortunately, I can't do this because of yourII,
42:03I couldn't experience his respect for this.
42:05Why are I just perę®ć£ć the hour of CEPS?
42:06Wellā¦
42:07I don't think this is regarding the future.
42:08If I can't make have a video,
42:10it's f Awakened that I'm all resilient.
42:12I'm sorry!
42:13Sorry guys, now it will be good.
42:18So, I want to say all the people who want to say this Master Shifu India.
42:26I want to say something.
42:31There is another surprise for you.
42:34Your million-dollar-dollar well-wishers have sent us many messages.
42:39We want to get you personally and bring something to you.
42:46Look at that.
42:50Thank you sir.
42:51My name is Prashanth and I am from Nali Foundation.
42:55We have seen the Master Shifu's audition for Ratna Tamang Ji.
42:59First of all, I want to say a salute.
43:01Your passion and energy has not been given.
43:06And after that, we have message to the Master Shifu team that we want to do something.
43:12We want to get a surprise.
43:16So, that's the prosthetic hand.
43:19This is the actual working hand.
43:21It works.
43:25And especially, we have made some changes in their hands according.
43:28So, they can use that.
43:30This is the electronic hand.
43:31This is the electronic hand.
43:47This is the opportunity for us to give us.
43:49Because we have reached this hand.
43:50We have reached this hand until now.
43:53But there are other people who need this hand.
43:56And because of this platform,
43:58we will probably know what the foundation is doing.
44:19You are no kind too tight
44:23To make your hands for 3000 minutes,
44:24not only the child
44:25It's such a matter of pleasure.
44:45Thank you so much, Chef.
44:55Thank you so much, Chef Vikas.
44:56All the very best, Sanjut.
44:57Thank you very much for coming and inspiring you all.
45:01Thank you so much.
45:03It was a fantastic challenge.
45:16All the best.
45:53No use this
45:55Because you are safe
46:00You are safe
46:02This
46:06Dureka Kavach
46:07You did not save
46:08But you have saved
46:09You today