- 1 hour ago
MasterChe India Episode.26 9 February 2026
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00:00Welcome to MasterChef India, co-presented by Viva Mayo Ketchup & Sources, co-powered by IKEA Fortune Chucky Fresh Ata, Partner Cooler, Catch Sals & Spices, Vijay Sales, Switch Frozen Snacks and Spectra Quartz Surfaces.
00:30The race is on.
00:49On my count, 3, 2, 1.
01:00The race is not the same.
01:07The race is not the same.
01:10How do you make food?
01:12Do you feel different?
01:14The race is not the same.
01:16No.
01:17The race is not the same.
01:19The race is not the same.
01:21The challenge is to give us a chance.
01:23Manju, Manju, are you doing BPI?
01:28BPI?
01:29Full.
01:30Full.
01:31Full.
01:32Down.
01:33Today, you are taking a challenge.
01:35It's one of the best chefs in the world of India without gas.
01:40Today, you are reaching the world to India's regional cuisine.
01:46Today, you are reaching the list of their achievements.
01:47But if you want to tell something, you have to leave a diary.
01:52He is a pioneer in the first modern Indian restaurant, Earth, where food is not on gas.
01:57It's called firewood on firewood.
02:01He is the founder partner of Kikli, Bavari and Tipai.
02:05Barbat and Pals.
02:06The final table at a global stage, they have been in the world of the world.
02:10The commitment of the women of the chef-level training is being completed.
02:15National Tourism Award 2016, Best Chef.
02:18Times Food Festival 2019, Chef of the Year.
02:21Today's challenge is the guardian of Indian traditional ancestral kitchens, Chef Amninder Sandhu.
02:30Such an honor, Amninder. Welcome to Master Chef kitchen.
02:48Chef Amninder, welcome to Master Chef.
02:50The most important chefs are basically male's industry and man's industry.
02:55But, Chef Amninder has proved that this industry is the one that has a joy, a joy, and a vision.
03:03For all those girls who are watching, this industry is also the same.
03:11Now, Chef Amninder, what are the challenges?
03:13First of all, thank you so much, Chef. It's an absolute honor to be standing with three of you.
03:17I've long admired your work and it's just incredible to be here today.
03:21Today, I'm taking a challenge that I've never had before in Master Chef's history.
03:35Today, we will make food in one of the most modern kitchens in India using ancient cooking techniques.
03:40Each house has a huge part of our kitchen. Our foodist starts here from this mess.
03:47But today, in this mess, even with honor and legacy of this mess,
03:52Today without gas and without water,
03:56Today, without gas and without water, while using water, thinking about the beauty and the beauty of water,
04:04you have to make a master chef's dish.
04:07In your dish, you can complete those ingredients, such as fruit and vegetables.
04:15For this challenge, we will give you 90 minutes.
04:20And Master Chef's World Class Pantry will open for 5 minutes in the challenge.
04:27From which, you can take a drink from there.
04:32Are you ready for my challenge?
04:34Yes!
04:35In the special zone of Master Chef's World Class Pantry, you will get a wide range of super-tasty ketchups,
04:41a variety of creamy mayonnaise, dressing, sauces, spreads and wok-tok instant noodles and Chinese sauces,
04:46because the success is Viva.
04:49In the high-tech zone, you will get a great style of plates and bowls.
04:52And here, you will get cast and pants, premium non-stick cookware, stainless steel cookers and bowls.
04:57In the rack, you will get Fortune Chucky Freshata, Fuji, Meida, Fortune Serving Oil, Fortune Mustard Oil and other things.
05:04For your cooking stations, you will have multi-purpose, spacious and durable sinks,
05:10and with touchless technology and multi-spray options, innovative faucets.
05:14You will get the catch sauce and spices in the rack.
05:17In the catch sauce and spices rack, you will get the catch sauce and the catch sprinklers and pink rock salt.
05:22And you will power your kitchen's electronic appliances, Vijay Sales.
05:27In the zone of Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders and all that.
05:33In the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets,
05:40delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafa dough and all that.
05:45You will make your kitchen hygienic and maintenance friendly.
05:49Spectra Quartz Surfaces.
05:51Crafted with Italian technology, experience the MasterChef feel with these luxurious stone surfaces.
05:57So that we start with 90 minutes in...
06:00Get. Set. Chuna.
06:04It's a great-to-date.
06:06Okay, wait.
06:07I'll take a look.
06:08I'll take some water from the fruit that I want to make like pineapple, coconut and the water of the vegetable.
06:13And the water of the tomato can also be available.
06:15So I'll take a look at tomato roots.
06:17And the rest of the complimentary ingredients are these.
06:19That's it.
06:22Don't forget that today you're not making food on the gas.
06:25Don't use these ingredients, which it's time to make a lot of time.
06:29Okay? First of all, you're making food on the chule.
06:31A little bit more.
06:34What's that, Hindi?
06:35A type of blood going from the middle.
06:37Maybe a type of blood going from the middle.
06:40I used my strategy,
06:42with my running water,
06:43smoking water,
06:45smoking water,
06:46smoking water,
06:47smoking water,
06:49drinking water.
06:50We will give the water's forces
06:51more.
06:53I wanted to get watermelons.
06:54I had to throw in a lot of water.
06:57I wanted to take water like that.
06:58I had to put some water as well as that.
06:59Don't shoot it, don't shoot it.
07:02Five, four, three, two, and Manchu ji. Time up.
07:22We need to manage the heat, but we won't fall.
07:29First of all, we took the heat and took the heat and took the heat.
07:32We started the heat and started the heat.
07:38First of all, I started to peel the loki.
07:41We were going to pickle the loki.
07:45To make the chicken, we marinate the chicken in the oven.
07:49Because it takes almost 40 minutes to cook it.
07:56I hope they will pick such ingredients with inherent moisture.
07:59Today, we have to extract our ingredients from the oil.
08:06In this cooking, we have another thing.
08:08If it's a little bit, the moisture of the food will be retained maximum.
08:12If the food will be very fast, it will be very dry.
08:16Chef, is there any favorite food?
08:18My favorite food is Anjhtip and Prabhu.
08:20I like their relationship.
08:21Man, I don't have to look at it.
08:26I'm going to get up and take it down.
08:28I'm going to stick it down.
08:30I thought of creating the dessert at Mawa Jalibi.
08:32I thought of making the dessert at the moment.
08:34Because the food will be less water.
08:36I put the pineapple on the grill.
08:38What are you doing?
08:39I thought I had to make a dessert with Mawa Jalibi,
08:43in which I had less water.
08:45I put the pineapple on the grill.
08:47Leave it.
08:49I cut the pineapple on the grill.
08:51Then I had to make a meringue so that we could make a cake.
08:57It's not a lot of meat.
08:59It's not a lot of meat.
09:01If you make a sandwich, you can make a sandwich.
09:03We both have started working.
09:05I put the rice in the bowl.
09:07We started working with the chattani.
09:09If you look at it, it's not a lot of meat.
09:11I'm going to ask you.
09:12I'm going to eat the meat.
09:13I'm going to eat the meat.
09:14I'm going to eat the meat.
09:16The meat is not the meat.
09:18No.
09:19It's a small size.
09:20It's a little bit of a fish.
09:21It's a little fish.
09:22It's a fish.
09:23It's a fish.
09:24We're going to eat the meat.
09:26Where are you going?
09:35We're going to eat the meat.
09:36We all go out in theюle of the hamster.
09:37Since we're eating the meat.
09:38We have got soup and not given that.
09:39We'll make a bite about it.
09:40You make some soup and we'll make a lot of nachos.
09:44That's why we won't be eating the rice.
09:45We'll make some soup soup too.
09:46If there's a kitchen.
09:47We don't have a kitchen.
09:48We will heat the food.
09:49It's the same meal as we go out there.
09:50That's the same meal as we have done.
09:51The same meal is the same.
09:53We are getting to eat the meat.
09:54This is the feeling of the village.
09:57We are packing food in our village, but without water, it's difficult.
10:02But we are sorted, like we have got water of tender coconut.
10:05We can add it in everything.
10:08The semi-finale is coming, and we have not used our immunity pin.
10:13We are happy and we are also happy.
10:15So we are just balancing.
10:17Our salamiya bendi is usually made in our village in a mud pot.
10:22So the good thing is that today we have got a mud pot.
10:25In that pot, we can add a lot of flavors in that pot.
10:28We will make aluminum foil.
10:30How?
10:31What you want to make.
10:32First of all, these two.
10:33Chito and Pitha.
10:34In the Nadal juice.
10:36I have charred the pineapples on the oil.
10:39The sweetness of it also increases.
10:42And it has a smoky flavor.
10:45Hello, Chef.
10:46Did you get the pineapples?
10:47I have to do the pineapples.
10:49How do you do the pineapples?
10:51I have a mango curry.
10:52I am making a pineapple curry.
10:53I am making a cured fish with a lemon.
10:54I am making a smoked radish salad.
10:55I am making a smoked radish salad.
10:56I am going to glaze it in the salad.
10:57I am going to serve it in the salad.
10:58And I am going to serve it with a ragi crisp.
10:59When you are cooking in the open fire, you will add a little milk or milk.
11:00It will make a pumpkin.
11:01And it will give it a gently flavor.
11:02So you will use the chili sauce.
11:03You will use the chili sauce.
11:04You will use the chili sauce.
11:05Yes.
11:06You will use the chili sauce.
11:07You will use the chili sauce.
11:08When you are cooking in the open fire, you will add a little milk or milk.
11:12It will make a pumpkin.
11:13And it will give it a gently flavor.
11:15So you will use the chili sauce.
11:17Yes.
11:18And the raw fish you are serving, be very careful.
11:21Yes.
11:22You should cut the cut of fish.
11:24Yes.
11:25Okay, Chef.
11:26And the fishy smell of fish in the fish.
11:27Yes, Chef.
11:28Yes, Chef.
11:29And the curing and the marination of the neemu,
11:31it is important.
11:32Yes, Chef.
11:33You have to cure the fish for a long time.
11:36The rawness is also finished.
11:38And the smell of fish is also finished.
11:41We had to cook the fish in the lemon.
11:43So the fish should be very dry.
11:48Yes, Chef.
11:49How are you doing?
11:50Very good.
11:51You worked with the chili sauce first?
11:52Yes, sir.
11:53You worked with the chili sauce first?
11:54Yes.
11:55Yes, sir.
11:56It is from the Rajasthan.
11:57There is water.
11:58We are not sure.
11:59We are going to cook the chili sauce.
12:00And the chili sauce is very sweet.
12:02Very good.
12:03Do you put the water here?
12:04No, we have to put the water in the Naryal.
12:05We will put the water in the Naryal.
12:06You will put the water in the Naryal.
12:07Yes, sir.
12:08I have to put the water in the Naryal.
12:09Yes, sir.
12:14This is soft.
12:15I have to put the pieces.
12:16cht?
12:17Yes, sir.
12:30Put that Nouched off.
12:31Right here.
12:32Put it with coconut.
12:33And keep it with coconut.
12:34I have at least coconut.
12:35Don't you have coconut water?
12:36Here.
12:37I am going to have coconut water?
12:38I have not removed.
12:39Where now?
12:40I have removed the metals.
12:41Exactly.
12:43I have made the loki chili and the beach also baked it.
12:55We can make some elements, this is not our plan.
13:00Simran ji, Manshi ji, what are you making?
13:02Is this a challenge okay?
13:03No, this is not a challenge.
13:06We can never do it at the beginning.
13:08But the water is a bit challenging.
13:11Because if the masala is a little dry, we need water to deglase it.
13:15Yes, absolutely.
13:16What are you making, Simran?
13:17We are going to use the loki in many ways.
13:19We are going to grate the loki.
13:20We have extracted the loki because it is 90% water.
13:23We will use the loki for cooking.
13:25I am also making the peels.
13:28I have also made the peels.
13:29I have also made the peels.
13:30We will also make the stuffing.
13:33Did we call the loki musallam?
13:35Yes, it is.
13:37They are very intelligent ingredients.
13:39When you have made the peels.
13:41What do you think of the peels?
13:43I don't need the peels in the kitchen.
13:45It will only make the loki on the loki.
13:47Actually, the credit of the restaurant is Ms. Sarvesh Kaur.
13:51She is the granddaughter of Maharaja Bhupinder Singh.
13:53She had her family recipes, which her mother had handwritten.
13:56She told us about it.
13:58She always told us about it.
13:59But if the same thing goes into the peels in open fire,
14:02it will taste absolutely different.
14:04And I think that ignited that spark in me.
14:06And I decided to do it.
14:07But what is the purpose?
14:08It's the wisest way to elevate even just basic opinion.
14:14Even just basic opinion.
14:15You know?
14:16Yeah.
14:17It is so good.
14:18And you know?
14:19Yeah.
14:20What we are trying to do.
14:21And look at that.
14:22Oh, God.
14:23And I think that's when you go to fazendo it.
14:24That's how we can do it.
14:25Okay, thank you.
14:26And then we will take a look at that.
14:29And again, the purity of thei,
14:31and then we'll be trying to make a look at it.
14:32And then we are trying to make a look at it.
14:33Our miraheng has been done properly.
14:35We had our own work.
14:36In our 15 minutes, we completed 40% of our work.
14:44Let's check the flavor first.
14:46It's not over.
14:47No, it's perfect.
14:48We don't have to overpower.
14:50We will only do this.
14:51We will put it in the roti.
14:53Roti on salt.
14:54Roti on salt.
14:55Roti on salt.
14:56We will do this with biscuits.
14:57Because it doesn't taste good.
14:58We will put it in a little bit.
15:00But usually salt is on the bed.
15:02It's the salt that has to be added.
15:04It's the salt that leaves it on the bed.
15:05It keeps the salt in the bed.
15:06The salt is added to the roti.
15:07And then it comes from one side to the other side.
15:10Okay.
15:11And what's your name?
15:12Drums and ruts.
15:13Drums and ruts.
15:14What's your name?
15:15Drums and ruts.
15:16Drums and ruts.
15:17It's a punch-pute fruit.
15:18It's a chutney.
15:19It's da-i-wari.
15:20It's a sweet tomato.
15:22I put salt in the added raw辣.
15:24And I'm giving it to the Rajasani sauce.
15:26What's your name?
15:2790 minutes.
15:28What did you eat?
15:29No, I'm very happy.
15:31What a good challenge for me. I'm going to get it in a good day.
15:34One hand, four hands.
15:35Gumbina Ji told me a whole line.
15:46I had a good rest of the night at night.
15:48I left it.
15:48I started to make chips.
15:51I cut it in a circle and set it in the oven and set it in the oven.
15:57Because this curry is very low in quantity.
16:00Usually, in our house, we make a lot of quantity.
16:02Our joint family is a lot of time.
16:05So, I thought that half an hour is needed.
16:07And to slow cook it.
16:08And to the heat of the cold.
16:10Then, we tried to make it as fast as possible.
16:19Take care of the chef.
16:22You've finished 30 minutes of this challenge.
16:25And now, it's time to meet someone.
16:28Stop cooking.
16:30Palpal Kumari Ji, you also have to wait for 5 minutes.
16:35Now, we have put blindfolded on.
16:37Then, we put our stove on.
16:38We put our water on.
16:39Now, we got a twist.
16:40Will we change partners?
16:42Take it, please.
16:43Look at this.
16:44Listen to me.
16:46I will stop.
16:54What's going on, Tis?
16:54What's going on, Tis?
16:55What's going on, Tis?
16:56Three, two, one.
17:05We never thought about it in the Mastership.
17:09Looking at the black apron, it was stopped by my eyes.
17:11This week, you are in all of the losses.
17:16Now, put your white apron on and put your black apron on.
17:20Now, this is the Bedwick Challenge.
17:26Every half an hour, there are new twists coming.
17:29Then, what will happen next?
17:30When did you get your name in your name?
17:34After you reached the MasterChef kitchen,
17:38this week, you are the second person.
17:41Because now, India has started to find your MasterChef.
17:45Today and this week, the dish will be the best.
17:51Only that one will get your white apron back.
17:55And the rest of the kitchen will go away from this kitchen.
18:00One step in your home.
18:05So, come on, Kumari Ji.
18:07Start on three, two, one.
18:11All the guests. Come on.
18:15The food is not the best.
18:20It's hot.
18:22It's hot.
18:23I'm going to put my ginger.
18:24Why are you putting my food?
18:26It's not the best.
18:27I'm sorry.
18:28What do I do?
18:29I'm sorry.
18:33Arshana Ji, Rupali Ji.
18:35Han Ji.
18:35Yes, sir.
18:36How's it going?
18:37It's very good.
18:37What are you doing here, Jack?
18:38We are doing seafood today.
18:42We are eating seafood when we go to the village.
18:44We are making a sauce with tomato and rimli, like chutney.
18:49And we are also making soups too, because next time we don't make soups.
18:53Last time.
18:54Last time.
18:55Last time.
18:56We are making soups with some bread.
18:57Yes, bread, bread, nachos.
18:58Yes, bread, bread.
18:59It's complete.
19:00Yes, garlic bread.
19:01Do you think you enjoy making a lot of fun in the morning?
19:03Yes, it's a lot of fun because it's a lot of fun in the morning.
19:05What is the main ingredient of the poppy?
19:08With prawns and fish.
19:11Fish.
19:12Fish.
19:13So, prawns and fish are all together.
19:15Is this not a fish?
19:16No, it's the most fish.
19:18And the sweet potato is the bottom.
19:23And the corn.
19:24And the butter and butter.
19:26It's like a layer.
19:28So, the technique you use is using?
19:29Did you add some liquid?
19:30Yes, it's a little oil.
19:32We have put coconut water on it.
19:35It's a little bit.
19:36I think it's a little bit.
19:37So, I think that you're going to be a surprise.
19:41And you're going to put it in a pot and present it.
19:43Make sure that it's very beautiful.
19:45Because it's easy to put it in one pot.
19:47In the presentation, it's a little bit tricky.
19:49We're going to keep it.
19:50Yes.
19:51The poppy will open.
19:52There will be some surprises.
19:53So, there's a little tension.
19:54Because it's a little shape.
19:55It's a little bit.
19:56It's a little bit.
19:57It's a little bit.
19:58It's a little bit.
19:59It's a little bit.
20:00It's a little bit.
20:02It's a little bit.
20:03Yes, option to make my jalap,
20:04as if you put it in the pot,
20:05it's a little bit.
20:06Now, the newspaper started it.
20:07Not so much.
20:08I don't need milk to drink anything.
20:09Yes.
20:10Your solidity is.
20:12I realized that the material also became very easy.
20:13I thought it was made from the beginning,
20:15because I put it in oil.
20:16Then, for the temperature to reduce the temperature,
20:17I put it extra micronutrients.
20:19Then, I put it in pot and then,
20:20then, and then, it's a nice piece.
20:22You don't put it in the pot.
20:23Yes.
20:24Because you have no doubt to put the lid on the lid.
20:27You have to be conscious of that we will not get it.
20:30It will be a waste of time also.
20:32And you have to have time very less.
20:34When this batter was made, you added liquid in it?
20:37Yes.
20:38It was milk.
20:39You added it.
20:40I will tell you about this.
20:41This dish is not like your both.
20:44No.
20:45You know why this is not like your mouth.
20:48Because if you have a mouth, you will not remove it from outside.
20:50So it will be cleaned from the heat.
20:52Yes.
20:53That means, we remove it a little bit.
20:55This is your tip of tip.
20:57Thank you, sir.
20:57Look, it's possible that the water will also be in your mouth.
20:59Yes, sir.
21:00You can add water in this recipe.
21:01And because the water is in it, it will caramelize quickly.
21:04Yes.
21:04This is a waste of water.
21:06Yes, sir.
21:08And I don't like this dish.
21:11That place is Gartmama Jalebi.
21:13That plate is disappointment for me.
21:16Sir, I'll try a new one.
21:17I'll have a better one.
21:18Make sure.
21:18Make sure.
21:19Yes, sir.
21:20Good luck.
21:20Thank you, sir.
21:21MasterChef has the expectation that we will do good.
21:24So, I'm afraid of that.
21:27Now, how do I make this beautiful, beautiful, pale Jalebi?
21:42In the early April of the MasterChef,
21:44it's been one hour.
21:45It's been a half hour.
21:4630 more minutes to go.
21:47Give it your best.
21:51What's your best?
21:572.
21:572.
21:582.
21:593.
22:002.
22:013.
22:023.
22:034.
22:044.
22:055.
22:065.
22:076.
22:08In the 6th class, I have written books in the 6th class.
22:12For example, I would make a book full of drawings.
22:14So, I had to write a cookbook, which is illustrated.
22:17So, that's my...
22:18You mean people understand the recipe?
22:20Yes, and it's hand-illustrated ingredients.
22:23Do you remember this girl?
22:25This is my 9th and 10th photo.
22:30There was no idea of this girl.
22:32One day, she would be on such a big platform.
22:34And she would not be on.
22:36She would be confident that she would win.
22:44I don't want to cry.
22:50Simran, do you know what happens?
22:51Those painters, they see things.
23:02Yes.
23:03People don't see it.
23:04Because the painting is only in Simran's mind.
23:06And in Simran's mind, there is a very beautiful painting.
23:09Yes.
23:10And that painting...
23:11That painting keeps you alive.
23:13That painter keeps you alive.
23:14Yes, sir.
23:15This is your story.
23:17And you are going to win in this story.
23:20Thank you, sir.
23:23I have a flashback.
23:24I have a struggle for the last 10 years.
23:26And I have a cry.
23:27And I have a little emotional.
23:29And when the chef came, we had our plating.
23:31I wanted to make my dish special and give a totally home vibe.
23:38Ikea's plate has made my plating elegant and doable.
23:41It's just the same as you want to be in your house.
23:43I want to be in your house.
23:44MasterChef, you have only 5 minutes left.
23:48In the last 5 minutes, we will decide today
23:50who will be able to get your name again.
23:53Come on.
23:54Now I have a micro-greens.
24:01Your station is very messy.
24:04Yes.
24:05I have plated on the extra element side.
24:08We are just cleaning it up.
24:10No, but that's not an excuse.
24:12I have doubts for this dish.
24:15Because it's a messy counter.
24:16Messy mind.
24:17Messy flavors.
24:18No, no.
24:19No, sure.
24:24The colors are good on your plate.
24:29But the flavors, I'm not sure, will know.
24:41I feel a little incomplete.
24:43I feel like it's only 4 roti.
24:47It's good or great?
24:48You can use your dad's recipe,
24:50but it doesn't reflect the emotion on the plate.
24:53Okay.
24:54I want to do it.
25:01Are you making your jalebs?
25:02Yes.
25:03Are you making the first time?
25:04Yes.
25:05We're making the first time.
25:06We're making the first time.
25:07Mawa jalebs and the first time.
25:08You were very happy with the challenge.
25:09But you don't keep your station clean.
25:12We didn't get water.
25:13We cleaned the counter.
25:14It's very difficult.
25:15And the equipment,
25:16it's just a habit.
25:17It's just a habit.
25:18It's just a habit.
25:19It's just a habit.
25:20It's just a habit.
25:21Now, where do I start from?
25:22Where do I start from?
25:27Ashi Chakki, join us.
25:28In the last minute,
25:29we'll get to know
25:30which one jalebs is
25:31that will take your name back.
25:32All the elements are ready,
25:33but we'll keep the foam now.
25:34Because if the foam will keep the foam
25:36a long time,
25:37it will be converted into the foam.
25:38So when we go to the chefs,
25:39we'll replace the foam again.
25:40It was a perfect, colorful dish.
25:42We're happy with the foam.
25:43We're very happy with the foam.
25:44We'll see how the foam will come.
25:46The last 10 seconds.
25:47Ten.
25:49Nine.
25:51Eight.
25:53Seven.
25:55Six.
25:57Five.
25:59Four.
26:00Three.
26:02Two.
26:04One.
26:05Time is finished.
26:06Back is finished.
26:07Good job, guys.
26:08Good job, guys.
26:11Today's challenge,
26:12which Chef Amninder took us
26:14was without water
26:15and without gas cooking.
26:16In which,
26:17you tried to cook with natural water
26:18with the ingredients of natural water.
26:20And after this challenge,
26:22after tasting,
26:23someone will be safe.
26:24It's time to know.
26:25Time for tasting.
26:27Simran,
26:28Himanji,
26:29take your dish.
26:34Oh, nice.
26:37The chef,
26:38our dish's name is
26:42Locki-Ek,
26:43Roop-Anek.
26:44There are all elements of Locki
26:45in one direction.
26:46There is a main element
26:47from Locki Muslim.
26:49Under Locki,
26:50there is Locki Thepla.
26:51There is a green ribbon
26:53that is Locki Peel
26:54and on the side,
26:56the sauce is onion,
26:57tomato,
26:58Locki,
26:59and coconut based.
27:01The green balls
27:03are Locki Peel
27:04and Peanut Chutney.
27:06There is a meat root
27:08and a meat root
27:09and the small ones
27:10are in the middle of Locki
27:11and we have cooked
27:12them in a crisp
27:13and crisp.
27:14Very artistic looking plate.
27:15We have a great idea
27:16of the chefs
27:17and their restaurants
27:18in the entire world
27:19that how to celebrate Locki
27:20in the world.
27:21It's not only
27:23our culture
27:24but we have a child
27:25all.
27:26We all eat Locki
27:27as well.
27:28It's good or bad.
27:29But today,
27:30you've given us
27:31so much love
27:32from Mr. Kirschi.
27:34Thank you, sir.
27:35The next tasting is Venu Ji and Avani Ji.
27:50Chef, our dish is called Rannani.
27:52What?
27:53Rannani means Chula in our language.
27:55Rannani means Chula.
27:56Yes.
27:57It's very cute first.
27:58For both of us and for this.
28:00Come here.
28:05What you have made is Instagramable.
28:08This dish is so beautiful if you like it.
28:10At least 5 million views should be made.
28:20What is this curry?
28:27The curry has failed my mind.
28:29You have made this curry.
28:31You can't make it like this.
28:34You can't make it like this.
28:35100% correct.
28:36What a curry, Arkunal.
28:38He's crazy.
28:39Give me a recipe.
28:40Red chili and coconut.
28:41We grind a little bit with Emily.
28:43And we cook it separately.
28:45We cook it in slow steam with water.
28:47And we add some salt.
28:48Good?
28:49We add good last.
28:50So that it will be a tangy, sweet, spicy combination with coconut.
28:55Love it.
28:56I love it.
28:57My name is Bangan.
28:58And Tindali.
29:00By God.
29:01This is sweet.
29:02Thank you, sir.
29:05Thank you, sir.
29:08Archana and Rupali, take the food.
29:16Very nice.
29:17Upti.
29:18Upti?
29:192.0.
29:20Archana and Rupali, 2.0 today.
29:22Upti is great.
29:26This dish's name is Saagari Mutki.
29:28Saagari Mutki.
29:29Popti.
29:30Popti, who has no idea.
29:31могут tell you.
29:32It means a muttie in a muttie pot.
29:33It means a muttie.
29:34It means a muttie.
29:35It means a muttie in a muttie.
29:36It means a muttie.
29:37Fautamarshanous leaves.
29:38What does it say?
29:39Bamarudas leaves.
29:40Bamarudas leaves.
29:41The meat is put on the ground.
29:43It's put on the ground and it's put on the ground.
29:44The muttie in a muttie.
29:45There is a beautiful muttie.
29:46The muttie's here.
29:47There is a great plant.
29:48Don't get it.
29:49You've also made prawn.
29:50And a super presentation of Popti.
29:52If I am a contestant, I also make Popti.
29:55Because no water and no gas, this is a perfect dish.
29:59So I think it's a really clever thinking.
30:02Today we have done Popti.
30:04Both of us think that our D.C. guys are right today.
30:07And you can see both of us.
30:09This is my mind that the ladies who work in my kitchen,
30:13who I train,
30:15will also go to a cooking competition and present it.
30:20Thank you, sir.
30:22Do you think about these bhamrood leaves,
30:24do you think there's anything missing?
30:26No.
30:27We added a kale.
30:33But the bhamrood leaves have a flavor.
30:35Yes.
30:36But I still think it's a very hearty, wholesome, good dish.
30:39Well balanced.
30:40I like this.
30:45Commendable.
30:52The small notes are also Nimbu and both Imli.
30:54Imli.
30:55Very good.
30:56Very good.
30:57Archana and Rupali,
30:58I would like to invite you both.
31:00That you both will come.
31:02And we will all meet Popti party there.
31:05Fantastic.
31:08I feel like after eating these Popti,
31:11it will be a puppet.
31:24Next, Anju and Manju,
31:25take your dish.
32:00You will not find like a white apron for this challenge.
32:05Sashri Chandana.
32:09Today I have made Ragi Muddeh and Kura today.
32:16This gravy is very...
32:19With confit chicken, this is not working very well
32:22because it's too greasy on the palate.
32:25What do you want to take your dish?
32:30Our dish is called Govan Sivich.
32:31Govan Sivich.
32:32Govan Sivich.
32:36It is so delicious, the sausage.
32:42This dish is not a good dish.
32:43It's a good dish.
32:45Dipali, Jamana Ji.
33:00Umar Thali's name is Dadi Nani Ki Yad
33:02because today we have given the name of the task.
33:05This dish was made by my father and dadi Nani.
33:08So today we have remembered Dadi Nani.
33:11That's the name of Thali.
33:13I love Thali.
33:14It's a good dish.
33:15I love Thali.
33:16All that is good.
33:18All that is good.
33:19Very nice.
33:20Especially the roti.
33:22I think everything is good in this dish.
33:32It's very good. Very nice.
33:34Especially the roti.
33:40The consistency of roti is amazing.
33:42Thank you sir.
33:43The consistency of roti is so good.
33:45No sir, it's good for you. It's good for you.
33:49It's good for you.
33:50It's good for you. The caramelization is good.
33:54It's good for you.
33:56It's good for you.
33:58It's good for you.
33:59It's good for you.
34:00It's good for you.
34:02It's good for you.
34:06Mayfuz and Yasmin.
34:10Wow.
34:11Desert.
34:12What a look.
34:17The first challenge is the desert.
34:19The last one is the best.
34:23I think you're making the thoi.
34:25Tell us what you're making.
34:26Our dish is called Mithas Agni.
34:29Keep your mouth.
34:30It's good for everyone.
34:31It's good for you.
34:32It's good for you.
34:33It's good for you.
34:34We have made the mawa.
34:35We have made the foam of kaju kathli.
34:37We have roasted the sponge in the fridge.
34:39We have grilled the orange juice.
34:40We have put the juice in the fridge.
34:45We have put the fruits of the milk.
34:49And we have used orange gel.
34:51We also have grilled the orange.
34:53We have also grilled the pineapple.
34:54It was also grilled the pineapple. It's also a gel. There's a little chili flavor in it.
35:08Wow!
35:10Those who were making the jalebi,
35:11were dried from the beginning.
35:13It's very crunchy.
35:15Superb! What a taste!
35:24It's a big surprise that all chefs are standing with us.
35:28What is this?
35:31A shop in Delhi, which is called Shahan.
35:34I'm going to go just to drink the jalebi.
35:38Keep it in mind.
35:39Thank you, Chef.
35:40I love the idea.
35:41I love how you used our chule.
35:45Oof!
35:47Too good!
35:48We don't have to say much.
35:52When your plate is grabbed or non-stop,
35:55someone is eating it,
35:56it's the greatest compliment.
35:59My friend,
36:00the cake that you made,
36:02is so velvety, so moist, so tasty cake.
36:05It's a simple cake that I've made.
36:07It's a fantastic dessert.
36:08Fruits and desserts are very elegant.
36:13You all have used the chule very well.
36:15Time for results.
36:19This time, for a great deal, Chef Amninder,
36:21to reduce the tension between the two of you.
36:24You all eat food and your ideas,
36:26I'm so inspired.
36:27Today, the one day I spent with you,
36:29I felt very good.
36:30Thank you to the judges.
36:31I've had so much fun.
36:33And I look forward to hanging out with three of you again.
36:42Goodbye.
36:44You're all happy.
36:45You're all happy.
36:46You're all happy.
36:47Your white apron.
36:48The winner of the match is the name of the match.
36:55Mahfouz and Yasmin have made your day.
37:07Happy Mahfouz and Yasmin, you are safe for this week.
37:10You will get your white apron again.
37:18Today, we are going to take you with such a recipe.
37:24Then, I thought that why would I give a Korean twist?
37:28I am a K-drama fan.
37:31We take the soya chaps.
37:32We will marinate it with Walk Talk Viba Korean chili sauce.
37:37I am very spicy, so I am taking a little extra.
37:40Now, how much of the quantity can you take?
37:43We have to marinate this sauce properly.
37:49First, let's stir on a little oil.
37:52Walk Talk Korean chili sauce means full flavor, warm, spicy,
37:56ghumami, and with proper chili kick.
37:59With sesame and chili seeds,
38:02there are a lot of Korean style barbecue whites.
38:08The sauce is a little thick,
38:09so you can stir fry,
38:10you can use it like glaze,
38:12you can use it like dips,
38:13you can use it like dips.
38:14In every way, it feels very nice.
38:18This sauce is quite versatile.
38:20To marinate fish, meats, and vegetables,
38:22it is absolutely perfect.
38:27With spring rolls or fried snacks,
38:29this is very big.
38:30Or fried rice, noodles, veggies,
38:32and rice balls,
38:33you can bring the flavor to the next level.
38:36Or, with chai,
38:37you can enjoy your favorite K-drama-inspired snacks,
38:39like Tokoki or Manduk,
38:41you can also enjoy with cold as Korean dumpings.
38:46Now, our chop is fried in this sauce.
38:49Now, let's put it in the bread.
38:52Now, we cut these buns.
38:55Now, we take the Beba Korean Mayonnaise.
38:57We spread it well in the bun.
39:02Now, you can see,
39:03the Beba Korean Mayonnaise is so smooth and creamy.
39:05And with it,
39:07you can find the proper Korean style chili.
39:10Which gives a bit spicy and perfect Korean taste.
39:13Spicy is also very good.
39:16This is from normal Mayonnaise.
39:18And honestly,
39:19every bite will be more tasty,
39:20more spicy,
39:21more spicy,
39:22and more delicious.
39:24Now, you know,
39:25this Mayonnaise is very versatile.
39:28Kimchi, rice, veggies,
39:29or meat,
39:30rice balls,
39:31drizzle.
39:32Wraps and rolls,
39:33you can use spread.
39:34Or, mandu,
39:35Korean dumplings,
39:36spring rolls,
39:37or some fried snacks.
39:38It's a dip.
39:39It's a must work from every way.
39:42And the size of you know,
39:43there's zero transfer.
39:44In every serving,
39:45there's even less sugar from 1.1 gram.
39:48And there's no artificial flavors,
39:51or synthetic colors.
39:52So,
39:54now,
39:55we're ready to put it on the top.
39:56We're ready to put it on the top.
39:58We put it on the top.
40:01We put a little letters.
40:03Now,
40:04we take the Korean mayonnaise.
40:06And we top it.
40:10And we drizzle it nicely.
40:12And we finish it with spring onions and sesame seeds.
40:17Now,
40:18we're going to do this.
40:19And this is our recipe.
40:21Korean soya chup.
40:22And with the mother,
40:23there's also love and taste.
40:25There's also love and taste.
40:27And the truth is,
40:28the fruit of the life is a diva.
40:35Please put your hands together for the legend,
40:37Chef Suveen Saran.
40:39I won't tell you today's challenge.
40:41I'll show you it.
40:47You can take your soup.
40:48This won't be a taste.
40:55You can take your soup.
40:56You can take your soup.
40:57You can take it.
40:58I am.
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