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TVTranscript
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 challenge.
03:58As I said, there is no one who has seen the recipe of Chefs Tanjot's recipes,
04:03or made.
04:04Is there anything in the kitchen?
04:06Who has not made the recipe of your food lab?
04:09Yes, sir.
04:10Basically, your challenge has been told.
04:13Chefs Tanjot's recipes are made.
04:15It's not made.
04:17But,
04:19this time,
04:20this time,
04:21this recipe is not made.
04:24Chefs Tanjot's
04:257-7.
04:31Only the dish is not finished at the time.
04:33With them,
04:34second by second,
04:35the dish is the same.
04:37The look is the same.
04:39Are you guys ready?
04:40Yes, Chefs.
04:42Today,
04:43we will cook only one of the dishes.
04:49We will cook only one of the dishes.
04:51We will listen to,
04:52oh, brother, what is this?
04:54It is a habit that
04:55we will cook with our mom.
04:57Now, suddenly,
04:58I sent myself to make the dish alone.
05:00That is also a very weird feeling in the Black Apron Challenge.
05:03It is really weird.
05:09Thank God.
05:11Jamna ji, Dipali ji,
05:12who will cook with you?
05:14You will cook with me.
05:16Jamna ji,
05:16take one step.
05:19Yes, Sai Shri Chandana ji,
05:21who will cook with you?
05:22I will do this to my daughter.
05:23Mama.
05:24If you will cook with you,
05:26Venu ji will do it.
05:27Get set,
05:29Let's cook along!
05:59You don't need to take the weighing scale and take a mixing bowl.
06:0868 grams of oil.
06:12It's very important to measure the measurement.
06:16Mom's speed was going to cook.
06:19Before that, there was a table in which Mom gave it to me.
06:2268?
06:23Yes.
06:26You've got mustard oil.
06:29You've got to take normal oil.
06:3160 grams of caster sugar.
06:37Now, you've got to take 122 grams of milk.
06:46You've got to measure everything.
06:47And you've got to cut with this, which you've already added.
06:51Sometimes I feel like if we're going with this speed,
06:55then I will lag back.
06:57We'll mix well.
06:58You've got to mix the sugar with wet ingredients.
07:07Once again, it's dissolved.
07:10After that, you've got 40 grams of milk.
07:1230 grams of milk.
07:1360 grams of milk.
07:1460 grams of milk.
07:1560 grams of milk.
07:1720 grams of milk.
07:18Now, we'll add 20 grams of milk.
07:19How much do we need to take?
07:21How much do we need to take?
07:2220 grams of milk.
07:2320 grams of milk.
07:24As they're telling me, I'm going to do it right.
07:26Because I don't want to make the baking so bad.
07:29And if they don't forget it, then my car will drop down.
07:35Once again, your batter is ready.
07:37You've got to make a base with foil.
07:41Okay?
07:45It's done?
07:46Now, pour it into the batter.
07:50No, no, no.
07:51Cover it like this.
07:54Like this, right?
07:55Yes.
07:56Mom, I have a strength.
07:57Mom, check this.
07:58Now, the void feeling is very little.
08:01After that, in the preheated oven,
08:04we'll leave the sponge to bake it for 25 minutes.
08:08You have to set a timer for 25 minutes.
08:15Okay, next element.
08:16First of all, two tablespoons of kachampuli.
08:23Jaggery powder.
08:24One tablespoon.
08:25One tablespoon.
08:26One tablespoon.
08:27Kashmiri lalmish powder.
08:33Okay?
08:34Add a little water.
08:37Like a syrup.
08:38It's like the consistency.
08:40Keep your attention.
08:42It will be cold.
08:43Then it will be more dry.
08:44Okay.
08:45So, if you like that,
08:46if the car is cooked,
08:48you can introduce a little water here.
08:51Okay?
08:52So, I put the gas in there.
08:53I'll leave it here.
08:59Can I taste this, Chef?
09:01I'm going to go to the chef's counter.
09:03I'm going to taste it.
09:04Because I have to understand that
09:05I have to go to the same line.
09:07Or not.
09:08So, I tasted it.
09:09It felt soft and sweet.
09:10It wasn't really sweet.
09:11So, I put it with jaggery powder.
09:14I tasted it.
09:15It felt good.
09:16I was going to taste it.
09:17I was going to try it.
09:18I was going to try it.
09:19I was going to try it.
09:20I was going to check it.
09:21I was going to test it.
09:23I was going to try it wrong.
09:24I'm going to try it wrong.
09:25On the side,
09:26we will make another element simultaneously.
09:30Four tablespoons cream cheese.
09:36And three tablespoons hung curd.
09:38Three.
09:39Three.
09:40Three.
09:41Three.
09:42One-fourth teaspoon black salt.
09:44I don't have a black pepper.
09:46Yes.
09:47It's behind the maida.
09:49We have to mix it.
09:54And strain it.
09:56So, we get a creamy texture.
09:59Do it.
10:00Or go home.
10:01I don't want to go home.
10:02I don't want to go home.
10:03I want to give my dreams.
10:04I want to show the shape.
10:05I want to do it.
10:06I want to do it.
10:13We will add this in a piping bag.
10:21And now we will put it in the fridge.
10:22Okay?
10:27The challenge is very difficult.
10:29Because the flavor of the chef and his hands
10:33can change anything.
10:34I don't have to do it.
10:35Okay?
10:36No one is either.
10:37No one is a contestant.
10:38I have 100% confidence in my mind.
10:39I am still doing this.
10:40I am still doing it.
10:41We have to take it out.
10:42Go out there.
10:43And if it's good enough,
10:44the best is to give me.
10:45And I will give you all the courage.
10:47And I will give myself up.
10:48Kachampuli's chutney was made in a little cold, so we add it in a piping bag.
10:53Kachampuli's chutney put it in a piping bag.
10:58Kachampuli's chutney put it in a piping bag.
11:02Now, we have to use it in a plating.
11:05Sai, you have to put it in the fridge?
11:07You have to put it in the side.
11:10Next element, in Mixi's jar,
11:133 harimirch,
11:14Dhaniya, small handful.
11:17Pudine ke patte, 12.
11:20Now, 1 fourth teaspoon black salt,
11:241 fourth teaspoon bhunejiere ka powder,
11:27Safej namak, 1 chutki.
11:30How much is this, Chef?
11:321 fourth, 1 fourth.
11:34I have come to Dimaak, so I have come to Black Apron.
11:37Today, we have decided to do Dimaak.
11:40We are doing the same way.
11:42We don't have to think that they added so much.
11:44And that's why I'm going to go with them.
11:48Roasted chana dal, 4 tablespoons.
11:53And we have to start mixing in Pulse Mode.
11:59You can see, the color of chutney should be bright green.
12:04The flavors should be a little bit.
12:07The flavor should be a little bit.
12:10The texture should be a sand.
12:12The rate should be a little bit.
12:13The consistency should be checked.
12:15Look at this.
12:16Now, the next element of Home Cooks is very important.
12:21So, follow your attention.
12:23If you don't make the element right,
12:26if you don't make the element right,
12:27then the whole dish will not make the element right.
12:29Look at that.
12:30Do you know yourself.
12:31Now, you have to take 15 grams of milk.
12:3415 grams of saai.
12:3555 grams.
12:36Intelligent mother.
12:37Chandana auntie, saai has been given instructions.
12:40Saai is also confused.
12:41We are also confused.
12:43What are you talking about?
12:44He is not getting confused.
12:45How long have you taken your time?
12:47It's done.
12:48It's done.
12:49It's done.
12:50It's done.
12:51It's done.
12:52It's done.
12:53It's done.
12:54Nothing.
12:55We have to melt this measured cheese.
13:01It's done.
13:02It's done.
13:03Add this cheese in a jar.
13:10We will add an ice cube.
13:12I'm missing.
13:13It's hot.
13:14We are going to the cold side.
13:16What are we going to make with cheese and ice?
13:18Can we guess what we are making?
13:20Gever.
13:21Gever.
13:22Gever.
13:23Your guess is right.
13:28But we have to make something else.
13:37You can see that the water should be different.
13:40The water should be different.
13:42And the milk should be dropped.
13:44We will not make our batter better.
13:46I am from Rajasthan.
13:48But I have never made a batter so much.
13:52Their batter's measurement and what they wanted to do.
13:57It was very new for me.
13:59For the nuts and cramping.
14:00We are primarily working for the nuts and bolts.
14:01The nuts and nuts.
14:02These are over questions.
14:03These are over arrows.
14:04These aremüş all the nuts.
14:05The nuts and nuts.
14:06These are nuts.
14:07These are nuts and nuts.
14:08These nuts and nuts.
14:10You have to make them all the nuts.
14:11And then you have to make them all the nuts.
14:12They will add to this.
14:13We have to add 8 grams of basins in it.
14:17And you have to put the mixer on the pulse mode.
14:22Look, this has become a crumble.
14:25Now 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.
14:43You can see that the batter is prepared.
14:46This should be seen in this way.
14:49This should not be split.
14:51Perfect.
14:53We will transfer the batter in a squeeze bottle.
14:58We will put it in the fridge to chill.
15:04Alright, homecooks.
15:05The next element is for our ragda patties.
15:08We will take 2 white onions
15:10and slice them.
15:13We will take care of this.
15:15We will take care of this.
15:20The oil is hot in the frying pan.
15:22We will add the paste in the slice.
15:25Now we will add 1 tablespoon of vinegar.
15:29Large pinch of salt.
15:38You will take care of this paste.
15:40We will buffalo caucus.
15:42Now that you have got some flavor.
15:43You have chilled on moving Water.
15:45May the pepper on the meal for thekolk intensive.
15:48For the sauce.
15:49Give them a few cherubders.
15:51I will add lot of Kurriyaan Das saia from will.
15:53Tons of Tampa.
15:55Now, take 6 mint leaves for mint leaves.
16:01You have cut the leaves.
16:03Add them.
16:07In the same way,
16:091 tablespoon of the pulp of Imli.
16:13Add them.
16:18Add 1 fourth teaspoon of brown chini.
16:23Add 1 fourth teaspoon of brown chini.
16:27Add 1-4 teaspoon of brown chini.
16:29Now, you need to add green butter or green butter.
16:32Add in a mixer grinder jar.
16:34I'm adding some water here.
16:37I have to do this.
16:47At this stage,
16:49I'm checking that there is binding.
16:51If it's binding, it's done.
16:53Add 3 tablespoon of brown chini.
16:57Add hunkard.
16:59Add hunkard?
17:00Add hunkard.
17:01Add hunkard.
17:03Add 10 scalp of brown chini.
17:04Add nine grams,
17:11add 5Sarah.
17:13Let the mixture have a covenant.
17:15Add five Nesong.
17:17Add 1 shabbat.
17:19Now, I have buffed these åtger parts.
17:20I has palmmas on my governess.
17:23I have shaped it and then I will coat it with olive oil.
17:30Then the rest of it is we will cut it with crumbs.
17:40Now I am going to fry these patties.
17:43You add the patties in the oil to 170 degrees.
17:48You should be medium to high.
17:53Now I am going to fry them.
17:58The chef has said that the mold is necessary to keep the mold.
18:03The heat of the oil should be together.
18:06Then we can pour it with the batter.
18:10I have never put it in the oil.
18:13How do I put it in 190?
18:15If we put it in the oil, then we put it in the mouth.
18:18If we put it in the oil, I don't understand anything.
18:22I am going to fry them.
18:23I am going to fry them with the butter.
18:25I am going to fry them.
18:27It is nearly all.
18:28There are so many instructions.
18:30I cannot do ketchup if we are going to get this paste.
18:33If we are going on this pace.
18:36We have to bring the batter.
18:42Mix the batter properly.
18:50Look at how we have to do this.
18:53We are making the batter today.
18:55This is different because we have to create walls.
18:59If you don't have a temperature,
19:01the walls will not be created.
19:03If you have to give it,
19:04the plating will be together.
19:06You have to add a batter for 25 times.
19:09This is so detailed recipe!
19:12Oh my God!
19:13After this, you have to pour a warm warm oil.
19:18It should be a perfect golden brown color.
19:21It is a sign that it is well cooked.
19:24Once you have to achieve this color,
19:28you will remove the batter with tongs.
19:31You will remove the batter with a rack.
19:35My batter is ready.
19:37I am transferring them to the rack.
19:42You can see how my batter's color came out.
19:45It should be exactly your batter's color.
19:49If you look at the edges,
19:52you will remove the edges.
19:54You can use a piece of clay.
19:57If you look at the edges,
19:58if you look at the edges,
19:59it is a wall.
20:00This wall is very important.
20:01Don't stop.
20:03Don't stop.
20:04It's hot.
20:05It's hot.
20:06It will be hot.
20:07After you get hot.
20:08After you go into it,
20:09it is hot.
20:10It's hot.
20:11It's hot.
20:12Now,
20:13you have to put them with tongs.
20:15We have to clean the edges with a knife.
20:33We have to do one pour.
20:36Why are you doing three times?
20:39Yes, we are doing one more.
20:42You can see how the walls are intact.
20:51The contestants of the MasterChef, please focus on this.
20:56It is called perfection.
20:58It is not less than a color.
21:04Does it look like a perfect giver?
21:06It looks like the color.
21:08It is more important to Chef Kunal.
21:11Chef Kunal will show it again.
21:13You are seeing it.
21:14It is very important to make the depth.
21:18If there is no depth,
21:20then the whole dish will be flat.
21:22This will happen.
21:23And Kaina said,
21:25I have to do this.
21:27Because this is the main hero element.
21:30If the giver is not made,
21:32then what will I do?
21:35Don't make it.
21:36Don't make it.
21:37Don't make it, sir.
21:38I am saying to use the tongs, sir.
21:40Why are you not using it?
21:42The two givers you have put,
21:44they are not made.
21:45They are not made.
21:46They are not made.
21:47Please don't waste time.
21:48Please don't waste time.
21:49I have not made it.
21:50Start from the beginning.
21:51This giver will not be able to take you far away.
21:57The giver is so many.
21:58There are two drops.
22:00There are two drops.
22:01It will grow.
22:02It will grow.
22:03It will grow.
22:04It will grow.
22:05It is a system of giver.
22:06Do it quickly.
22:07Do it quickly.
22:08Do it quickly.
22:09Do it quickly.
22:10I will do it.
22:11I will do it quickly.
22:12Do it quickly.
22:13Do it quickly.
22:14Do it quickly.
22:15Do it quickly.
22:16Do it quickly.
22:17No problem.
22:18No problem.
22:19Pardyji,
22:20if you make the giver,
22:21it should be more warm.
22:23Because the giver is water.
22:24The water gets cold from the giver.
22:26It will get cold from the giver.
22:28So, keep the giver medium hot.
22:30After the giver will start to make the giver.
22:32You will become the giver.
22:33This was your tip of the day.
22:35I'm pulling.
22:37It is not a fact that he's coming out of the giver.
22:38He's not being the giver.
22:40He's the giver.
22:41I am being the man of the giver.
22:43So, I control the giver.
22:44I can't believe.
22:45It's okay, Saishree.
22:46You will do it.
22:48Saishree.
22:49You will do it.
22:50Saishree.
22:51You are going to fight first.
22:52You have to fight first.
22:56The battle is very strong.
22:57Looks like this.
22:58It's okay.
23:02Saishree,
23:03Saai is very strong.
23:05He will not believe it like this.
23:07Parvati doesn't have to make the Ghevar in Rajasthan.
23:10I don't understand this.
23:15Quickly, I'll mix it in a mix,
23:16so maybe it will be reworked.
23:23Beautiful is the word.
23:25Thank you, Chef.
23:26Shabbat.
23:27Chef Sanjot,
23:29let's see the martial chef's perfection.
23:33Oh, shit.
23:35Oh, shit.
23:36Oh, shit.
23:37I've grown a little bit,
23:38that what I thought that it will never happen,
23:41that's already happened in the same way.
23:43Now I have to concentrate on the other elements.
23:46Please, focus and continue.
23:50Okay?
23:56Chef Sanjot, what do you think?
23:57How much time will you take?
23:58Chef, just 20 minutes.
24:0020 minutes.
24:01Just 20 minutes.
24:03Let's go.
24:04Let's go.
24:05In the last 20 minutes,
24:06all the Jodidars will be together.
24:08We will help them,
24:09because they don't know anything.
24:11We are very confused.
24:13But no.
24:14They didn't have to play a game with us.
24:18Let's go.
24:19Let's go.
24:20Let's go.
24:21Let's go.
24:22Let's go.
24:23Let's go.
24:24Let's go.
24:25Let's go.
24:26Let's go.
24:27Let's go.
24:28Let's go.
24:29Let's go.
24:30Let's go.
24:31Let's go.
24:32Let's go.
24:33Let's go.
24:34Let's go.
24:35Let's go.
24:36Let's go.
24:37Let's go.
24:38Let's go.
24:39Let's go.
24:40Let's go.
24:41Let's go.
24:42Let's go.
24:43Right on the pan on 180 degrees Celsius.
24:45Free heat top and bottom.
24:49Sauce pan,
24:50100 ml water.
24:53100 ml coconut.
24:55Vinegar.
24:56Gas shuru.
24:573 is Для чee,
24:594 long.
25:01And a little bit soft.
25:03Soft.
25:04This to boil.
25:06Let's do small portions.
25:12I amق activists.
25:12I have rolled out almost, and then you have to add an ajwain to it, and then roll it.
25:22With the help of a folk, you have to dock it, and then add it in the oven.
25:29The shape is like an express car, and then one thing is making, and then one thing is making.
25:35If we look at the shape, if we do our work, or if we understand our partner, this is more confusing.
25:41The pickling liquid has been made, so you have to close it, and keep it cold on the sides.
25:48There are 3 leaves. You have to add 3 leaves in the pickling liquid.
25:56If your crisp is golden brown, you can remove it.
26:01You can check how it is, and how it should be.
26:04It should be.
26:08Sauce pan, gas on.
26:11Two tablespoons of oil.
26:15Cherry tomatoes.
26:16Cherry tomatoes.
26:18Tomatoes.
26:19Tomatoes.
26:20Tomatoes.
26:21In which my mom put the oil in the oil.
26:23And then strain it.
26:26Cherry tomatoes.
26:28We cut it in two rows.
26:29My mom put it on the plate.
26:31And then I put it on the plate.
26:34Sweet potato.
26:35Sweet potato.
26:36Sweet potato.
26:37Sweet potato.
26:38It was not cut me. It was hard.
26:39Who will cut me?
26:40Because the potato is going to be mixed in the dish.
26:42I will not cut it.
26:43See how to cut it here.
26:44Go and see.
26:45See what I am looking for.
26:46See what I am looking for.
26:47See what I am looking for.
26:48Who will cut potato?
26:49Because the potato is going to be mixed in the dish.
26:54I will not open the dish.
26:55See how to cut it here.
26:57Go and see.
26:58Go and see.
26:59See what I am looking for.
27:00Then do it.
27:01Yes.
27:02No.
27:03No.
27:04No.
27:05No, no.
27:06No, no.
27:07No, no.
27:08No, no.
27:09No, no.
27:10No, no.
27:11No, no.
27:12No, no.
27:13No, no.
27:14No, no.
27:15No, no.
27:16No, no.
27:17No, no.
27:18No, no.
27:19No, no.
27:20No, no.
27:21No, no.
27:22No, no.
27:23No, no.
27:24No, no.
27:25No, no.
27:26Add 150 ml of water.
27:28150 ml.
27:30And we will add a pinch of water.
27:32Add a pinch of water.
27:38Use an immersion blender.
27:40First, we will mix it with it.
27:45We will mix it with a mix of potatoes.
27:48We will mix it with the potatoes.
27:50We will mix it with it.
27:51We will mix it with the potatoes.
27:52We will mix it with the potatoes.
27:53It will be used.
27:54What?
27:56Sproutted chanye.
27:59Add a little moody.
28:00It's a very new recipe for the sweet potatoes to fry and fry it.
28:10And there are a lot of masalas.
28:16I don't know what I'm making.
28:18I'm making something like this.
28:20Homecooks, all my elements have been finished.
28:23I'm cleaning my counter so that we can prepare the plating.
28:27And I'm ready to prepare my final dish.
28:32It's time for plating.
28:34The cook-along challenge was very tough.
28:38Luckily, I had a solid and stylish IKEA cookware.
28:43They supported me that I can produce the speed of Chef Sanjot.
28:49Spoon-spoon.
28:50Spoon-spoon.
28:51Spoon-spoon.
28:52Spoon-spoon.
28:53Spoon-spoon.
28:54Spoon-spoon.
28:55Spoon-spoon.
28:56Spoon-spoon.
28:57Spoon-spoon.
28:58Spoon-spoon.
28:59Spoon-spoon.
29:00Spoon-spoon.
29:01Spoon-spoon.
29:02we will plate a ragda pattis.
29:04We made a chutney.
29:06We will put a bed under it.
29:08I will put a spoon in it.
29:10In the middle of it,
29:12you have to place the most beautiful ragda pattis in it.
29:16Spoon, spoon.
29:18In the middle of it,
29:20you will place the chutney on it.
29:22You will place carefully
29:24in three corners
29:26microgreens.
29:28Plating is so good
29:30to match the chef's
29:32or to match the chef's
29:34because this is the moment
29:36of the truth.
29:48Once your charts are ready
29:50you will have this plate.
29:54There are four wooden blocks
29:56these blocks
29:58these blocks
30:00you have to make a place in the beach.
30:02The big chart
30:04you will place in the beach
30:06very carefully.
30:08We have to take the car
30:10and we will have to do so much decoration
30:12we will have to do
30:14how we will do it.
30:16I have never seen it
30:18but the shape is
30:20same to same
30:22the shape of your
30:24presentation
30:26you need to see
30:28this way.
30:30Yes, Chef.
30:32Yes, Chef.
30:34How long has it been?
30:36Almost there?
30:38Yes, Chef.
30:40How long has it been?
30:42Yes, Chef.
30:43How long has it been?
30:44Yes, Chef.
30:45So long has it been
30:46done.
30:47How long has it been?
30:48Yes, Chef.
30:49What is your presentation
30:51now?
30:52Just a last one.
30:53Just a taste.
30:54Just a taste.
30:55This is a last one.
30:56The dhyabala is looking
30:58mind-blowing.
30:59Very nice.
31:00Very nice.
31:01Vino Abni Ji.
31:03Wow! Beautiful!
31:06The elevation isn't enough, Sanjur.
31:09Okay, there is a little bit of chakni on it.
31:12Be careful, don't eat it.
31:15Because your presentation has already been done.
31:17The last three minutes are left.
31:19At this time, you have to take care of your presentation.
31:21Change it, don't do it. It's very fragile.
31:24Be careful.
31:26This is a little bit better.
31:31You've done something wrong here.
31:33What is wrong?
31:35Oh, oh.
31:37Dipali.
31:38Come on.
31:39You've made good friends,
31:41but you've made a small mistake.
31:43Madam, this is like this.
31:45One, two, three.
31:47Shaf Sanjur, you've put these three.
31:49You've put them in full.
31:51What do you call it?
31:52Overcrowd.
31:53You've got to do this.
31:54You've got to do this.
31:55We've got to do this.
31:56On the side there.
31:57Look at that.
31:58Well, there are three.
31:59Relax.
32:00Relax.
32:01Relax.
32:02Relax.
32:03Relax.
32:04Relax.
32:05Relax.
32:06Squeeze.
32:07It's okay.
32:08I said,
32:10It's okay.
32:11I'm just going to go to the top of the head.
32:13Come on.
32:14Come on.
32:15MasterChef.
32:16Take the last one minute.
32:17Come on.
32:18Last 10 seconds.
32:23And you begin the countdown.
32:25Five.
32:29Four.
32:30Three.
32:32Two.
32:34One.
32:35Time is done.
32:36Back is done.
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 such a big chef.
32:50I had confidence that I followed the whole instructions.
32:54It's the same thing.
32:55They have made it like that.
32:57But I can't do anything.
32:59Because there's something in trouble.
33:01No matter what I can do.
33:03An amazing chef.
33:05An amazing challenge.
33:07And after this amazing challenge,
33:09no one will leave this kitchen.
33:16Time for tasting.
33:19MasterChef of this season's first cook-along challenge.
33:23With Chef Sanjot Keef.
33:25We have made the whole country from different regions.
33:28His name was...
33:29...Bharat Ki Tokari.
33:31The whole India chart, which you celebrated,
33:41right from thought to execution.
33:44Brilliant is the word.
33:45Very good.
33:47Thank you so much.
33:48Thank you so much.
33:49Thank you so much.
33:50Thank you so much.
33:51Thank you so much.
33:52Yes.
33:53Let's taste.
33:54So Chandana Ji, Sai Shri,
33:55let's start with you.
34:09I saw that the beef was not even made.
34:12But now I can see that the beef has been made.
34:15One thing is that the height has increased.
34:20Almost double.
34:21So that is a different thing with my plating.
34:23It has a little bit of finesse.
34:26But given that the beef has been left behind,
34:29it has been cut up enough.
34:49Mom, you have a very lucky charm.
34:51No.
34:52I don't have a giver at the table.
34:54The moment she came to your counter,
34:56beautiful giver.
34:59This is the Bengali-inspired giver of Pushka.
35:03I think it's so amazing.
35:06It's taking me to the back streets of Kolkata.
35:08Beautiful balance of taste.
35:10Your observation is very good.
35:12You have that in here.
35:17Congratulations.
35:18Very good.
35:19One thing I would like to say to you,
35:20I'm Sai Shree.
35:21Today we have cooked food.
35:23You will come out from the MasterChef kitchen.
35:26You will come to my kitchen and we will cook food.
35:29Very nice.
35:30Wow.
35:32Thank you so much, Chef.
35:34This means a lot.
35:36At one time,
35:37I didn't think you were going to be a giver.
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 going to make this food.
35:54You don't know the rest of us,
35:56but you are safe.
35:58You are safe.
35:59Congratulations.
36:00Congratulations.
36:01Congratulations.
36:08Parvati Ji, Hemang, take your dish.
36:17Amazing.
36:18The chef showed me a giver.
36:20I thought this was done in the challenge for you both.
36:22We have a great place in India,
36:23where the giver also invented the giver.
36:28Now, we've struggled with this challenge.
36:30You've also struggled with this challenge, right?
36:31You don't have a giver in any giver.
36:36Are you seeing?
36:37Flat giver.
36:48There are hits and misses in this dish.
36:52If your frying is on the level of the flavor,
36:56then this was a very good dish.
36:59Okay? Thank you.
37:03Venu Avni ji, what are these dishes in the freezer?
37:08Avni ji, this is not a good dish.
37:11This is a good dish.
37:18The sponge is very airy. It is very soft.
37:36And according to my opinion, this is the best sponge.
37:40Great effort.
37:43Dipali ji, Jamuna ji, please, let us take a dish.
37:57Look, if I compare the look,
37:59it's a good plating.
38:01And you have to give a hand, Dipali ji.
38:04You put the dough down here.
38:06It was a great show when you put the dough down here.
38:10And it's very boldly reflected in this plate.
38:17This is a perfect plate.
38:19The white paint has a good color.
38:23Now, the white paint has a perfect color.
38:25I forgot to put the dough in the sauce.
38:26It's a good color.
38:27It's a good color.
38:28You've also forgotten to put the milk in the sauce.
38:31It's white.
38:34It's a good color.
38:36It's a good color.
38:38The flavor is also made very good, but in fact, there is no flavor in it.
38:46Let's go, thank you so much.
38:52We've said, and this is our belief, that this is not a munch, that this is the second time of life.
39:01There is no new mode from here.
39:04There are changes from here.
39:06And I want you to get a such a person,
39:10who is living and living and living.
39:13Absolutely.
39:23Please welcome our audition superstar, Chef Ratna Tamanca.
39:29Thank you three
39:36Well...
39:37Oh
39:54India master ship copy about was agreeable
39:57Okay, I think I'm a thank you well now. That's a little over again
40:01As a movie by envelope so well for superior
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.
40:20It was like a professional chef.
40:22At that time, we were all in our hearts.
40:25After that, what did you change for?
40:28When I came out of the video, I was shocked.
40:33I was looking at this video.
40:34I was looking at this video.
40:40I was looking at the subscribe button.
40:43I was looking at the same thing.
40:45What happened after that?
40:48After that, MasterChef will be the best.
40:52So, thank you very much.
40:54Thank you very much for coming here.
41:01We are all here, because you've only...
41:03...you've only learned about the whole country.
41:09After that, you've got so much love.
41:14There are so many million messages.
41:16We have so many million messages.
41:17We have to call you again.
41:19We have to call you again.
41:20We have to call you again.
41:21When I read your Instagram,
41:23I wrote my dream of a kitchen studio.
41:26Yes.
41:27I've sent you a message.
41:28Yes.
41:29I've promised you that...
41:30...that the kitchen studio is my dream.
41:33I'm your dream.
41:34I'm your dream, because that day...
41:36...you've given me a great goal of life.
41:39I can't remove that dream.
41:41But...
41:42...you can make your dream easily.
41:45I'm your dream.
41:46What are you doing?
41:47...
41:48A twenty-four.
41:49He won't make a chance.
41:50A twenty-four.
41:51Come on.
41:52Do not make a chance.
41:53A twenty-four is a great time.
41:54A twenty-four.
41:55A twenty-four is a great time.
41:56A twenty-four.
41:57Thank you very much for your support.
42:04What do I say?
42:06I'm sorry.
42:15I'm sorry, guys.
42:16I'm sorry.
42:17I'm sorry.
42:18I'm sorry.
42:19I'm sorry.
42:20I'm sorry.
42:21I'm sorry.
42:22I'm sorry.
42:23I'm sorry.
42:24I'm sorry.
42:25I'm sorry.
42:32One more surprise is for you.
42:34Your million, million, million well-wishers have sent us many messages.
42:39Yes, sir.
42:40And there is only one thing that you want personally to get and put something to you.
42:47That's it.
42:50Thank you, sir.
42:51Thank you, sir.
42:52My name is Prashant and I am from Enali Foundation.
42:56We saw Ratna Tamang Ji's audition at the MasterChef.
42:59I'll tell you first, a salute.
43:02She showed her passion and energy.
43:05She didn't have the passion.
43:06After that, we had a message to the MasterChef team
43:12that we wanted to do something.
43:13We wanted to get a surprise.
43:17So that's the prosthetic hand.
43:20This is the actual working hand.
43:22This is the electronic hand.
43:26And especially, we have made some changes in their hands
43:29so that they can use it.
43:31This is the electronic hand.
43:45Thank you very much.
43:46Thank you for giving us an opportunity.
43:49Because we have reached this hand for 15,000 people.
43:54But there are more people who need this hand.
43:57And this platform will be more aware of what the Enali Foundation is doing.
44:05Rathna, the hand on the top is always on your side.
44:17You will take a selfie.
44:19All of us are coming.
44:21Come on.
44:21One, two, three.
44:22Thank you very much, Chef.
44:27All of you, bye-bye.
44:29We'll meet you soon.
44:30We'll never forget.
44:35We don't have any taliyan.
44:36Taliyan makes a lot of people in Chef Sanjot.
44:43It's such a matter of pleasure.
44:45In this munch,
44:47once again, 12 years later,
44:49and not only if we meet,
44:50standing in your bagel,
44:52we'll be very warm.
44:53Thank you so much, Chef.
44:55Thank you so much, Chef Vikas.
44:56All the very best, Sanjot.
44:57Thank you very much for coming here
44:58and to inspire them all.
45:01Thank you so much.
45:02It was a fantastic challenge.
45:16All the best.
45:20We've started with four jodas.
45:22There are three jodas.
45:25That means that
45:26Bhimang Parvati Ji,
45:27Dipali Jamina Ji
45:29and Avni Venu Ji.
45:31There will be no one jodas from the three jodas.
45:35And now, the result is the one that is going to be the one jodas.
45:40Ralph Hamza,
45:41There will be no one jodas.
45:43We've been talking about the rest.
45:44And we have to put some forms on the 평 offline style.
45:47Which means that
45:48every one time you have given us,
45:49which means to be used.
45:50If I am the one jodas and to be done,
45:52I will not destroy me and use the table.
45:55We will not destroy it.
45:55Because you both are safe, you have been saved.
46:05This turakshah has not saved you, but your owner has saved you today.
46:19Harvati Ji, Iman.
46:20Thishya.
46:21Jamna Ji, Dipali.
46:23You are not the same.
46:25You are not the same in both dishes.
46:28Who is the same?
46:33Jamna Ji, Dipali is not the same.
46:53We wish you both all the very best.
47:23We wish you all the best.
47:53Please put your hands together for the legend, Chef Suveer Saran.
47:58I won't tell you today's challenge.
48:00I'll show you it.
48:07You can take your soup.
48:08It won't be a taste.
48:10You can do it.
48:11You can do it.
48:13You can do it.
48:15How did this make it?
48:17What is this?
48:19Come here.
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