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00:00Transcribed by ESO, translated by —
00:30We have to serve real food.
00:34Our chef Ranveer helped to make the menu,
00:36who made both teams a strategy
00:39and prepared their own menus.
00:42Now it will be real action.
00:44Yay, Jagannath!
00:46Yay, Jagannath!
01:00We have to serve real food.
01:02We have to serve real food.
01:04We have to serve real food.
01:06We have to serve real food.
01:08We have to serve real food.
01:12Welcome to MasterChef India.
01:14Co-presented by Viva Mayo Ketchup and Sauces.
01:17Co-powered by IKEA,
01:18Fortune Chucky Fresh Aata,
01:20Partner Kohler,
01:21Cat's Salt and Spices,
01:23Vichy's Sales,
01:24and Swiss Frozen Snacks.
01:26Today is your first restaurant take-over challenge.
01:32A true example of a flagship restaurant
01:35and a fine-dined restaurant.
01:37This is Main Line China,
01:39which started from one restaurant
01:42and today is more than 30 of its branches.
01:49That's why this restaurant's second name is Trust.
01:53classic Chinese dishes
01:55to bring Indian customers to Indian customers.
01:57The work they've done,
01:59they've done no one.
02:01What a joke!
02:05Today we're going to bring
02:06Indian-style Chinese dishes
02:07using none other than
02:12Voktau's wide range of Pan-Asian sources
02:15which give you
02:17Indian-style Chinese taste and experience.
02:20Because when we talk about flavors,
02:25then Voktau by Viva is the best.
02:28If you want to bring all your happiness
02:30and creativity
02:31to the next level,
02:33then innovate your Indo-Chinese dishes
02:36with Voktau by Viva products.
02:39They will give you authentic Indian-style Chinese peel.
02:45And...
02:49And...
02:50For your dishes,
02:51global touch,
02:52international flavor,
02:53texture and texture
02:54use Viva dips,
02:56sauces,
02:57dressings,
02:58spreads,
02:59and different types of mayonnaise.
03:00In the world-class pantry,
03:01Viva's special zone,
03:02you'll get Viva's wide range of
03:03super-tasty ketchup,
03:04variety of creamy mayonnaise,
03:05dressing,
03:06sauces,
03:07spreads,
03:08and walk-talk instant noodles
03:09and Chinese sauces.
03:10Because Viva's love is Viva.
03:22And in the Ikea zone,
03:23you'll get all the beautiful plates and bowls.
03:26And here,
03:27you'll get cast and pans,
03:28premium non-stick cookware,
03:29stainless steel cookers,
03:30and kardai.
03:31You'll get in the Fortune rack
03:33Fortune Chucky Freshata,
03:35Suji,
03:36Meida,
03:37Fortune soybean oil,
03:38Fortune mustard oil,
03:39and many more.
03:41And to give your cooking stations
03:43a bold and luxurious look,
03:44you'll get multi-purpose,
03:46spacious and durable sinks
03:47and touchless technology
03:49and multi-spray options
03:51with innovative faucets.
03:52In the Gatch Salts and Spices Rack,
03:56you'll get in the Gatch Salts
03:57and Spices Rack,
03:58every food,
03:59with a variety of
04:01cat sprinklers
04:02and pink rock salt.
04:05And you'll power your
04:06kitchen's electronic appliances
04:07with Vijay Sales.
04:09In the Gatch Sales zone,
04:10you'll get durable refrigerators,
04:11mixer grinders,
04:13quality air fryers,
04:14hand blenders,
04:15and also very much.
04:18In the Switch's ready-to-cook
04:19frozen snack section,
04:21you'll get quality samosa sheets,
04:23spring roll sheets,
04:24delicious puff paratha,
04:25puff pastry sheets,
04:26crispy threads,
04:27tasty kunafa dough,
04:28and also very much.
04:30MasterChef's world-class pantry
04:31will be closed today.
04:36Remember,
04:37this is the first time
04:38you'll get a challenge.
04:39You don't have to do a job
04:40in it.
04:41Now you can split the jodas.
04:43Based on individual strength.
04:45Absolutely.
04:46You'll have to divide your team.
04:486 people in the kitchen
04:50and 4 people in the service floor.
04:53Service is equally as important
04:56as the back of the house.
04:58We'll try to live in every mode.
05:01In the front of the house,
05:03I will guide you.
05:05And in the kitchen,
05:07Kunal will guide you.
05:09Okay?
05:10Thank you, Chef.
05:11And when the service time comes,
05:13I'll go to the kitchen upstairs
05:15so that the food will get out of time.
05:17So, let's go.
05:18The two captains are asking
05:20which 4 people will see
05:22front of the house
05:23and which 6 people
05:25will go to the kitchen with Chef Kunal.
05:28We've planned the whole night
05:30that the 10 people
05:31will work in the kitchen.
05:33Now, one thing is clear
05:35that the 6 people
05:37have to go to the kitchen
05:39all need to be very strong cooks.
05:41And those who are not strong
05:43and who have less experience
05:45will be able to handle the restaurant
05:47to the kitchen.
05:48I'll go to the kitchen.
05:52Alright, blue team.
05:53Chef Himanshi, Himang, Mehfuz
05:55and Chanda auntie.
05:57You will service in the restaurant
05:59and the rest of the 6 people
06:00will cook in the kitchen.
06:01Anju ji, Manju ji,
06:02who will be in the service?
06:03Benu ji.
06:04Benu ji.
06:05Benu.
06:06And Anju.
06:07And Harshani.
06:09And Prabhbi.
06:10You will service 4 people
06:12in the kitchen.
06:14They will not cook in the kitchen.
06:15They will not?
06:16That means,
06:17that's right.
06:184 people,
06:19only 6 people will go to the kitchen.
06:204 people will remain below.
06:24We are completely shocked.
06:25Because the 4 people
06:27we are keeping below,
06:28we had a lot of major responsibility
06:30in the kitchen.
06:31And all the people
06:32were on the bench.
06:34This is very shocking.
06:36Those who go to the kitchen
06:37are today chefs.
06:39Those who go to the restaurant
06:40are the servers.
06:42The servers cook.
06:44Oh.
06:46Now those who are assigned to the kitchen
06:49will come with me.
06:50Let's go.
06:55In the kitchen.
06:56In the kitchen.
06:57In the kitchen.
06:58In the kitchen.
06:59In the kitchen.
07:00In the kitchen.
07:01In the kitchen.
07:02In the kitchen.
07:03I was actually
07:03doing 360 degree scan.
07:05The kitchen.
07:06What is it?
07:07I was very good.
07:08Because we are entering
07:10in a commercial kitchen.
07:11That is also
07:14a MasterChef level.
07:15level
07:16Everybody ready?
07:23Yes, sir.
07:24Captain and captain.
07:26Before you begin, I'll tell you, the burners here are high pressure burners, so be very
07:32careful.
07:33This heat comes very fast, the food can also work with your hands, so you both captains
07:41in your team, who will do what they will do, because the first customer will come in three
07:48hours.
07:49Therefore, all the very best, get set, cook.
07:55Come on, guys.
07:58First of all, I told you to start boiling rice.
08:07I told you to start boiling rice.
08:08I told you to start boiling rice.
08:09I told you to boil noodles.
08:10I will manage both.
08:11I said, okay.
08:12Rajasthani, garlic and chili chutney, Parvati auntie told me that I will make it very good.
08:20I and Shri started with the filling of spring rolls and my crystal chicken dumplings are going
08:26to be done.
08:27And Yasirin told me that this dough will knead it and fill it in the filling.
08:31We also have a different food that we have done with the spaghetti, so we have done a
08:33good job.
08:34What we do for us to cook is to cook the strength.
08:36We have done all the work on our dishes by department.
08:44We have done all the work on our dishes.
08:46We've done all the work on our dishes.
08:49We have done all the work on our dishes.
08:51We are done with a lot of dishes.
08:52I've done with non-grease.
08:53Vishnu Ji is going to work on rice with a noodle and noodles.
08:57Now we have done rice.
08:59You don't need this much, first of all you need to do this quantity.
09:15Vishnuji, rice separate, noodles separate.
09:23So your teammates are making food, they are preparing themselves.
09:26You need to be prepared.
09:28Three things are very important here.
09:30First of all, to greet guests and sit.
09:34The second thing is to reach.
09:37The third thing is to run out of the kitchen.
09:41These three aspects should be covered under 4 people.
09:45So this is the time to meet you for 43 years.
09:49For 43 years, many restaurant brands have been built.
09:53What a matter.
09:55India's first share market listed restaurant company.
10:00Specialty Foods, which has more than 120 restaurants.
10:04His founder.
10:06Please welcome Anjan Chatterjee.
10:09Wow.
10:21I think that your journey has a legacy for hospitality world, a dreamer and entrepreneur.
10:55Look, what we can take very clearly about Anjan Ji's story, the aspect of the service is love.
10:59Right?
11:00But I think if we talk about the front of the house and the story of the story of the story,
11:05we talk about touch, move and inspire, then we talk about the whole world.
11:10If there is a restaurant, if there is a restaurant, then it is a bungalow.
11:22The people who say that I have lived in the life of the restaurant in the past, I felt like a restaurant.
11:27It was the first time I felt like a temple.
11:30It was the first time I felt like a restaurant in the past.
11:33I learned something that was very personal for me.
11:37At this restaurant, it was not a restaurant.
11:39It was my daughter's dream.
11:40It was my daughter's dream.
11:41She said, you know, you don't realize that you are the chosen one from 1.5 billion people.
11:47You are the chosen one.
11:48You are our prateek.
11:49You feel like a family member.
11:51You are the one who has given you, God has given you.
11:53Don't use it in business.
11:55Don't build a community.
11:57Don't look at it.
11:58Don't look at it.
11:59Don't look at it.
12:00Don't look at it.
12:01Don't look at it.
12:02Don't look at it.
12:03I will not see it.
12:04I will know that India will take me to one side of my wife.
12:08I will take my wife's back to one side of my wife.
12:11Don't look at it.
12:12Turn off aораpe of my wife's back to me.
12:14You
12:17Don't mind
12:18Don't look so happy I'll touch my wife's back to me.
12:20How can you stay with me?
12:21People shall see how風ح line during the million people.'
12:22They will offer us a little to
12:25who see이에요.
12:27Whyrose?
12:28that I will not be able to see you there.
12:35So that was a very bad thing.
12:37So I said that there is such a pain, where do I keep it?
12:40There was no doubt about it.
12:42So my mother said that this time,
12:44do not do your own restaurant,
12:46do not do your own cuisine.
12:50There was a friend who passed his hand,
12:52there was a friend who gave a friend,
12:54that you have to do this to me.
12:56This time you have to open a restaurant,
12:58you have to make a house.
13:24I have to make a house.
13:26What I am very lucky you have in the
13:51Yeah, thank you. Thank you so much. Thank you, Anjanji. Thank you
14:08Our team's name is Walk Desi. And today's strategy is that we have to finish our work for 2 hours.
14:17So that we can make one portion so that we know what portion size is, what quantity is going to be in this plate.
14:24We are preparing all the preps in the first 1 hour. And as we go on time, we will be ready for demo so that we don't have any confusion.
14:36And we will create a standardization so that all the dishes will be the same taste.
14:42How much food is there?
14:59What? Simranji!
15:022 kilos. 2 kilos of rice.
15:04Your chef doesn't know how much rice has been made.
15:061, 2 kilos, 3 kilos.
15:092 kilos?
15:10Yes, 2 kilos.
15:112 kilos? It's good?
15:12Yes.
15:12It will be full?
15:13And how much noodles is it?
15:17I don't know how much noodles are.
15:19You don't know noodles, rice.
15:213 kilos of rice.
15:23Yes, of course.
15:25I have to improve food so that you don't have to eat it...
15:28Because there isn't a Georgian food.
15:29And I am notなので sure to eat it.
15:31Because there is no meal.
15:32I don't see any meal.
15:33No.
15:34It's great for people.
15:35I don't know why.
15:38It's good for time.
15:39You do not have to pay a meal.
15:41Because there is too much noodles.
15:42These are the noodles.
15:43The vegetables are ready and ready, but the rice is finished.
15:47Yes.
15:48Will we boil the rice in the last moment?
15:50Yes.
15:51I feel that the rice is less.
15:53Yes, I'll take another one.
15:54I'll take another one.
15:57After taking the rice, Saai Shri helped.
16:02I'll take the rice, because the rice needs to dry rice.
16:05The main rice and noodles are Chinese.
16:12Manju ji, what are you making?
16:17I'll fry prawns a little bit.
16:19I won't fry it so that it won't be done.
16:21After I have the sauce.
16:23No, no, no.
16:24How much time do prawns take the prawns?
16:27Only 1-1.5 minutes.
16:281-1.5 minutes.
16:29Why are you taking it from now?
16:32Now, the customer will come after 3 hours.
16:36I'm thinking that the prawns are half done.
16:39Then I'll assemble it with the sauce, so it will be cooked.
16:43The decision is that the prawns are deep-fried.
16:48It doesn't have time to cook it.
16:50So, the prawns are fresh in the sauce.
16:53Okay.
16:54The decision is that the prawns have been overcooked.
16:57Yes.
16:58You don't need to cook it for 3 hours.
17:01Okay, okay, okay.
17:09What's the scene of dimsums?
17:11Huh?
17:11What's the scene of dimsums?
17:13Why didn't you put the peanuts in the oven?
17:16I'll cut it for the sauce.
17:18Saai Shri says, I want to learn the camera attention.
17:22I and 2-3 members have felt that when the camera comes here...
17:28Guys, you are working or not.
17:31Everything is perfect.
17:32If not, then they are a little bad.
17:38Yasmin, dumplings are in my place.
17:40They take a lot of time.
17:42Please.
17:43I have to do it.
17:44Do it quickly.
17:45Take a step.
17:47When the camera came in,
17:48the Saai Shri came in,
17:50took my hand and took my hand.
17:52Because the camera came in front.
17:53And then the camera came in front.
17:55Then Parvati came in front.
17:58I try to do it because all the work is done.
18:01It has to be done on-time.
18:03Because when the service starts,
18:05we don't have to know how much tension will become.
18:12I have used Veeba's walk-talk range chili vinegar for Momos.
18:21Manju Ji, as a captain,
18:23is doing a lot of work.
18:25Because we only have two non-vegetarians.
18:28So Manju Ji said,
18:31I can't be able to eat every place.
18:33Because the chicken and prawns can only do that.
18:37So as non-vegetarians come,
18:39I took over.
18:40I will check all the elements once again.
18:43And I will give Manju Ji an update.
18:45So Manju Ji knows how the flow is going.
18:49And there is no need to run more.
18:52I will ask you to take over.
19:06Where is the time going?
19:08You will not boil all the way.
19:08When you cook them.
19:10You've finished one hour,
19:12just two minutes remaining.
19:13Come on.
19:14Our sauce has been made and our cutting and chopping is going on.
19:21We have cooked cheese and our noodles are also cooked.
19:25They are prepared to go to steam.
19:29And the beans are also fermented,
19:32because it takes time to ferment.
19:36We are making the base gravy.
19:39We use Viva's walk-to-of-range sauces.
19:44I was managing a lot of things.
19:46I have to make an appetizer.
19:48I have to make the main curries and manage the whole team.
19:51Is it going to be done or not?
19:53Because in every 10-15 minutes, chefs are asking,
19:55Captain, what's the update?
19:59So I have a lot of tension that our cooking can't be completed.
20:04Because there is so much work,
20:06so we have a lot of tension that our time will be finished.
20:10What is the international method?
20:14It will go like this.
20:16It will also fall and you will also cut your hands.
20:18Look at this.
20:19Look at this.
20:20Can you keep it there?
20:21Why can't you keep it there?
20:22You have to decide the kitchen.
20:24You have to run the restaurant.
20:26What are you doing?
20:28Keep it here.
20:33Clean, clean, clean.
20:36Look, in the professional kitchen,
20:38there is a lot of preparation.
20:40You have to have a restaurant.
20:41Do you know it?
20:42I don't like it.
20:43I don't like it.
20:44I don't like it.
20:45I don't like it.
20:46I don't like it.
20:47Why are you not cleaning?
20:48Today, you are in pressure.
20:50No, Shabazz.
20:52Nothing.
20:53I am on point.
20:54I will tell you who is nervous, who is fake, and who is working.
21:04Who is nervous?
21:05Confused.
21:06Confused.
21:07Confused.
21:08Confused.
21:09Confused.
21:10Confused.
21:11There is a rush.
21:12Where is someone running?
21:13Where is someone running?
21:14Where is someone running?
21:15There is a lot of trouble.
21:16This is a lot different from MasterChef's kitchen.
21:18In MasterChef's kitchen, we are doing our counters peacefully cooking.
21:22Team Blue, Team Red.
21:23You have a lot of trouble for only half hours.
21:24Come on.
21:25The Vibha's siracha chili sauce, I have used the filling for the bao.
21:27It will be spicy and some sweet notes.
21:29It will be ready for the bao.
21:30It will be ready for the bao, but in it, it will be hot and spicy.
21:35I am getting the bao with the bao.
21:39I am shaping my bao.
21:42When it is made of the bao, it is ready for the bao.
21:45In the bao, it's ready for the bao.
21:47It will be hot and spicy.
21:48I am shaping the bao.
21:51And when our meal is going to start, we will put it in 20 minutes, we will put it in the steam.
21:57The fresh-fresh bowls will come out and we will go to the guests.
22:02After half an hour, our first customer will come to the restaurant.
22:0880% of the bowls are just checking.
22:12And with this, there are sauces, curries and non-wedge prawns and chicken.
22:18They are also fried, ready, cooked.
22:21Now, we have to taste everything.
22:26So, I saw that the spring rolls are ready.
22:29Dumplings are made by Yasmeen.
22:31But now, I'm still concerned that our spring rolls won't start.
22:36Then, I saw Parvati auntie's dips are made.
22:39Now, she's not doing anything.
22:41So, I said auntie, come here and roll the spring rolls.
22:44The layering is perfect or something else?
22:50No, no.
22:51You've added this, it's very good.
22:53It's very good.
22:54Perfect.
22:55When we make dimsum or dumplings,
22:57we need to add more stuffing.
23:00We don't have the casing.
23:02But if you have doubts,
23:04the best is,
23:05put a piece of the
23:07and chuck it.
23:08Then, the captain also.
23:09If the approval is approved,
23:11then you can do bulk cooking.
23:13So, this is your VBA tip of the day.
23:16Thank you, sir.
23:17I'll tell you one thing.
23:18You're making the team members,
23:20you're making the team members.
23:22You're making the taste.
23:23You can't get the tongue down.
23:25You can't get the tongue down.
23:27You can't get the tongue down.
23:28So, make sure to everyone.
23:29If you're ready,
23:30you're making the taste.
23:31You're making the taste.
23:32Okay, sure.
23:35Guys, whatever thing is ready,
23:36let me taste it at once.
23:44Yes, brother.
23:45What's going on?
23:46The ball is very warm.
23:47Simran is the captain of the blue team.
23:49He's a good guy.
23:50Because he's a good guy.
23:51He's a good guy.
23:52He's a good guy.
23:53He's a good guy.
23:54He's a good guy.
23:55He's a good guy.
23:56He's a good guy.
24:02Aanji, Simran.
24:03Yes, Chef.
24:04Come here.
24:05Chef Kunal told me that
24:06there's a little raita here.
24:07Can you see this?
24:09Who will sit on the counter?
24:10Who will take the order?
24:11Who will take the order?
24:12Who will take the order?
24:13You will take it.
24:14If there's a table delay for me,
24:15who will I take it?
24:16You.
24:17You.
24:18I think two of my concerns are now.
24:21If I become a counter chef,
24:23then will Sri manage the kitchen
24:25and the other pairs?
24:27Because the team needs to manage the team
24:29and the counter chef,
24:30they need to make the orders
24:31to make the order.
24:32So will Sri give me the orders
24:34or will Sri give me better?
24:37You want to be?
24:38What?
24:39The K.O.T's you want to handle?
24:41I can do that very well.
24:42But here is to manage the kitchen
24:44here.
24:45Either you can manage the order
24:46I can manage K.O.T.s, plating and finishing.
24:50Final decision.
24:52So, my point of contact Saishri is your team.
24:55Counter face Saishri.
24:56Final?
24:57Final?
24:58Yes, sir.
24:59Look, the aeroplane...
25:00Look, look.
25:01It's a book.
25:02You're going to pick it up.
25:03Pilot or co-pilot?
25:04Yes, sir.
25:05Decided?
25:06Yes, sir.
25:07All the best.
25:13This is my go-to game every day.
25:15I can do this very well.
25:18Because I can do almost 60 to 40 K.O.T.s once again.
25:22Because today, Captain, who is doing?
25:25Who is doing?
25:26They don't want to think about everything.
25:33Now tell me, where did your job come from?
25:36In the final stage,
25:38we are going to go first.
25:40Our prawn is fried.
25:42The meat is also prepared.
25:44Yes.
25:45And our chicken is also fried.
25:46Yes.
25:47How much time do you have to eat?
25:48Five minutes.
25:49Five minutes.
25:50In Chinese restaurants,
25:51people are hoping to eat food soon.
25:53Yes.
25:54Think about it.
25:55The meat is prepared with the noodles.
25:57The rice is also prepared.
25:58All the best.
25:59All the best.
26:01You're ready.
26:02All the best.
26:03The rice is also prepared.
26:04I have fried the meal.
26:05I have fried the chicken in the fryer.
26:08There was also a scene where I used the fryer.
26:11I used it and kept it.
26:13I used it, and used it.
26:14I used it.
26:15I used it.
26:16I used it.
26:17I used it to.
26:18But what happens is that the oil of the fryer's oil...
26:21Then the oil of the oil is filled with fire.
26:23Oh, my God!
26:25Stop! Stop!
26:27There's fire! There's fire!
26:29Oh, my God!
26:36There's a lot of fire!
26:37In that station, there was a lot of fire.
26:40They saw that we were scared of what happened.
26:43So, they saw that all the Rangers were kicking off.
26:46They were all off or not.
26:48Stop!
26:50Stop!
26:57There's water in the side.
26:59Don't smoke the air.
27:00Don't smoke the air.
27:01The gas has been closed.
27:03Anshmeet,
27:05this regulator is put on the temperature here.
27:08Okay?
27:09If we fry the oil,
27:12then 180-200 maximum.
27:14Or you're doing 300,
27:16the fire will go in the kitchen.
27:18I had to slow it down.
27:19But the regulator is broken.
27:21It's broken.
27:22It's broken.
27:23The regulator is not broken.
27:24It's broken.
27:25It's broken.
27:26Okay?
27:27And the fire will go in the kitchen.
27:29Yes, sir.
27:30The most important thing in the kitchen
27:32is no accident.
27:33Don't panic.
27:35You need to do it.
27:36You need to do it.
27:37Do it.
27:38What do you do?
27:39Put a coat on the floor.
27:40That's right.
27:41There is also a fire.
27:42There is water.
27:43There is water in the floor.
27:44There is water.
27:45There is water.
27:46There is water.
27:47Let's go.
27:50There is water.
27:51Put the water in the refrigerator.
27:52It's got water.
27:53It's got water.
27:54After the water on the floor,
27:55I thought that I've stopped.
27:56What happened?
27:57I had to stop.
27:58What happened?
27:59I had to stop.
28:00But what happened?
28:01that I had to stop it, but what happened?
28:08I have actually used Viva's walk-talk range
28:11for making our main course.
28:14In our team, clarity is that
28:17I have to do the plating.
28:20Because the two non-vegetarians
28:22have to do it.
28:24If Manjoo Ji has a plating table,
28:27then who will do prawns and roasts?
28:29Who will do this non-vegetarians?
28:33We have made the decision
28:35that I will go to the counter
28:37and plating for the counter.
28:41When the service starts,
28:43I had to do fried rice
28:46which was the responsibility of the starters
28:49was Yasmeen.
28:50The starters are sorted, fried rice is sorted.
28:52I have, because we have less people,
28:54so I have to toss both curries
28:57because we have prepared the condiments.
29:00All right, all the teams,
29:02the time is finished.
29:04The order starts.
29:07The time is finished.
29:08That means,
29:10the time is finished.
29:11The time is finished.
29:12The time is finished.
29:13Let's go.
29:14The time is finished.
29:15I was running from the blue team.
29:16I started explaining my menu.
29:17In the charter,
29:18we have Happy Belly Bao Ji.
29:19In the name of the name,
29:20we are giving you happiness.
29:21In the non-vegetarians,
29:22there is Chinese prawns and roasts.
29:23There will be prawns
29:24with Chinese prawns and roasts.
29:25That is our Indian fusion.
29:27My team is blue.
29:42You can give me blue.
29:43You can give me red.
29:44You can give them.
29:45Our customers,
29:46they were very happy with our menu.
29:49Our team's name is Walk Desi.
29:51The items like Pushpa Raj,
29:53Panneer Gorn Crunchy,
29:55Glass Jumpling.
29:56It was very interesting to them.
29:58What would it look like?
29:59What would it look like?
30:00What would it look like?
30:01What would it look like?
30:02Let's see.
30:03Pushpa Raj.
30:04Sounds interesting.
30:05Do you want to have rice or noodles?
30:12Oh, okay.
30:13Happy Belly Bao Ji.
30:14We are going to take the order here.
30:17And which order is going to take on the table?
30:20And first order.
30:26Oh, yeah.
30:28The first order,
30:29team High Five.
30:31Yay!
30:32Okay.
30:34Okay.
30:35One Chinese from Gyros.
30:36The second order,
30:38V Team High Five.
30:39The next order,
30:41Team High Five.
30:42Woohoo!
30:43The first order,
30:45Red Team.
30:46The second order,
30:47Red Team.
30:48The third order,
30:49Red Team.
30:50And now,
30:51everything is ready.
30:52Why don't our order come?
30:53We are so happy
30:54that our first order came.
30:56And we have a burden
30:58that our services are standing
31:00very good.
31:01The first order,
31:02our orders come.
31:03The next order,
31:04Team High Five.
31:08The next order,
31:09Velvet India Pump.
31:10Team High Five.
31:11Woohoo!
31:14Manchurian.
31:15What are they doing?
31:16They don't have one order
31:18at least.
31:19One order.
31:20They have almost
31:21five to six orders
31:22literally
31:23in two minutes.
31:24They have already come.
31:32You are ready,
31:33you are prepared.
31:34Your kitchen is more organized
31:35than your kitchen.
31:36Then you have less order.
31:37Do you think
31:38that people are wrong?
31:39So,
31:40they are not able
31:41to sell your menu?
31:42They will come.
31:43Are you hoping?
31:44Yes, sir.
31:45The world is still waiting
31:46but the restaurant
31:47is still waiting for sale
31:48at the sale.
31:49Okay?
31:50And remember,
31:51at the end of the day,
31:52where are the team going?
31:53Let's go.
31:56Remember that.
31:57In the first phase,
31:58when one, seven,
31:59eight orders came,
32:00we did it very well
32:01because it was
32:02until they plated
32:03one plate
32:04until we prepared
32:05the other one
32:06and put it in the bowl.
32:07Keep making it more.
32:08Team High Five.
32:09You have working
32:11two ghee prawns,
32:12one chicken manchurian,
32:14one chow mein,
32:15and a velvet india.
32:16In the second phase,
32:17the one chow mein,
32:18and a young manchurian.
32:19the one chow mein,
32:20and a young manchurian.
32:21So how are your own your own?
32:26Thank you?
32:27Give me this.
32:28Here?
32:29Here.
32:30I'll say here.
32:31Manchurians, you will think it will be fried, but Manchurians don't provide fried,
32:35we provide Manchurians with their Punjabi spices.
32:38Our Blue Team is our name is Walk Desi.
32:41We have a spring roll in paneer, which is a creamy paneer.
32:56New order for Team Walk Desi.
33:01Your mouth is open.
33:03Glass dumplings.
33:11New order for Team Walk Desi.
33:15I am making Pushparaj.
33:17New order, Hakka noodles for Team Walk Desi.
33:21It's Hakka noodles.
33:23New order, Hong Kong fried rice for Team Walk Desi.
33:26Archana ji, you have a Hong Kong fried rice.
33:29And one Hakka noodles.
33:31Who are you doing?
33:32I am doing this.
33:33Hakka noodles.
33:34Who is this?
33:35Who is this?
33:36Who is this?
33:37Who is this?
33:38Who is this?
33:39Who is this?
33:40This is ready.
33:41Two.
33:42New order for Team High Five.
33:45Two order for Team High Five.
33:47Happy Belly dough.
33:51You have a Gajar Kato.
33:52You have a Gajar Kato.
33:53Party fried rice dough.
33:54You have a Gajar Kato.
33:55Make a Gajar Kato.
33:56Party fried rice dough.
33:57Team Walk Desi.
33:58Team Walk Desi.
33:59Are you ready?
34:00Yes, Chef.
34:01If you aren't ready, you are going to be a band.
34:02Yes, Chef.
34:03So, one, two, three, four, five orders.
34:04Hey, do you know what other orders are going to be?
34:06We have?
34:07Yes, Chef.
34:08If you aren't ready, you are going to be a band.
34:09Yes, Chef.
34:10If you aren't ready, you are going to be a band.
34:11Yes, Chef.
34:13One, two, three, four, five orders.
34:16You know, what other orders are going to be?
34:18Paneer gone crunch.
34:20Cut it and get ready.
34:22Get up quickly.
34:23One Hong Kong fried rice.
34:25And a green basil veggie.
34:27And a Hakka noodles.
34:29Team Walk Desi.
34:30Four other orders.
34:31In one minute, you will have nine orders in one minute.
34:34Now, you will have the real test of the kitchen.
34:39And another order came.
34:40Pushparach, Hong Kong fried rice with extra chicken and chips.
34:45Yasmin, glass dumplings egg.
34:55This is chaos in the kitchen.
34:56This is our oxygen.
34:58We live for this.
34:59We live for this.
35:01We live for this.
35:03We live for this.
35:05We live for this.
35:07Just think of the whole KOTS came.
35:09We need to do all of the right things.
35:11After all, you have to go to order.
35:13These are my focus.
35:29Ikea's Simple Plate has reached our dish, Chinese Prawn Ghee Roast, to the Master's App level.
35:44You didn't eat it, but it was full.
35:46Oh, my goodness.
35:48Oh, my goodness.
35:49Hello, my goodness.
35:50How did you feel today's challenge?
35:54Very, very, very beautiful, very delicious, and very happy in all senses.
35:59It's like everything is not just my hands, but I don't have a lot of love from my heart.
36:05And all of us, all of us, all of us, all of us, all of us, all of us, all of us.
36:07We both had a good food.
36:09The food was good, but the red team came a little bit and all of us, we were looking to eat all of us.
36:16It was good.
36:18It was good.
36:19Welcome, welcome.
36:27The menu is ordered from the Blue menu,
36:29such as Paneer Gaun Crunchy,
36:31Rimi Basil Veggies,
36:32and Hong Kong Fried Rice.
36:34It's a very flavorful taste,
36:35and with it,
36:36the authentic Indo-Chinese should come.
36:39It feels genuinely like it.
36:41The team's delicious was so good,
36:43that Ranbir would have to say,
36:45it's delicious.
36:47We had the same amount of food from the Blue team
36:49and the Red team from the menu.
36:51We had the same amount of food from the Blue team.
36:53The food from the Blue team came out,
36:55the service was very good,
36:56the food was very comforting,
36:57the flavors were very good,
36:58and the Pusparaj chicken was very good.
37:01We are preferring the Red team
37:03than the Blue one,
37:04because their flavors were very good in the fusion.
37:07We had a model from the Blue team,
37:09which was the best in the main post,
37:11Pusparaj.
37:12and with it,
37:13we had our Haka noodles.
37:15That's amazing.
37:16The Blue team's noodles
37:17and the Blue team's fried rice.
37:19Both were amazing.
37:20Today, I'm the Pusparaj.
37:21The order of the fried rice,
37:23they made Arshuna.
37:24And Arshu,
37:25what fried rice is made,
37:27brother.
37:28It's so much appreciated.
37:29It's so much appreciated.
37:30It's so much appreciated.
37:31It's so much appreciated.
37:32Today,
37:33Ikea's crockery,
37:34it's my Pusparaj Jish
37:35has elevated my Pusparaj Jish
37:36to MasterChef level.
37:37Red team,
37:38Blue team,
37:39this is your work today.
37:41beautifully done,
37:43well done.
37:44Hip hip!
37:45Hooray!
37:46Hip hip!
37:47Hooray!
37:48Hooray!
37:49Hooray!
37:50Hooray!
37:51Ikea..
37:52Hooray!
37:53Ikea...
37:54Ufaat!
37:55Ikea..
37:56Oh!
37:57Ikea...
37:58Ikea...
37:59Ikea..
38:00Misos...
38:01Ikea...
38:02You!
38:03Ikea...
38:05Let's take your dishes, please.
38:12Let's taste it.
38:13Thank you. All the best.
38:14Let's go.
38:24Happy Belly Bao Ji.
38:26Cloud soft bao hugging crispy paneer.
38:28Not for lactose intolerant people.
38:35Let's go.
38:38Look at me, Bao Ji is very sweet.
38:42There is a lot of meat.
38:44Filling is less.
38:45In the inside, but it's soft.
38:46But I'm missing a lot more.
38:48I feel like the filling in the inside,
38:50it's a mistake.
38:51It's deep-fried the paneer.
38:53It's not necessary.
38:55I think it's a lot more work.
38:58It's a lot of work.
38:59And sauce.
39:00Cheers.
39:05This is Chinese Prawn Ghee Roastai.
39:07A fiery meeting of South Indian ghee, curry leaf crackle,
39:10and bold Chinese wok-tok sauces.
39:13Chinese sauce and kadi patta.
39:15I'll take it first.
39:17Ooh.
39:24It's very sweet.
39:25I'm really enjoying the sauce.
39:28I didn't expect.
39:29I had doubts.
39:30The Chinese dish make this dish
39:32all this in Chinese.
39:33You can bring the classic dish in Karnataka's classic dish,
39:36I thought it's really interesting.
39:38It's the spiciness, the sweetness, the beef roast, the new masala.
39:43It's an umami that has a back note in a Chinese sauce.
39:48This is Minuji Kamala.
39:50This is a very good idea for Indo-Chinese restaurants.
39:53This is Chick Chick Manchurian.
39:56Chick Chick Manchurian. Grilled chicken wrapped in glossy Chinese flavors,
40:00finished with familiar Indian spice notes.
40:02They have written the menu very well.
40:04It's like poetry.
40:06And that's why their orders came from the beginning.
40:16Honestly, Chick Chick Manchurian is not doing this.
40:20If you have to put the milk in two pieces,
40:23he won't put it.
40:26But it can also be like this,
40:27because the orders are coming out,
40:29we don't have to make the order.
40:31I think consistency is very important in a dish.
40:33It's important.
40:35Next is Red Dragon Curry.
40:37A bold spicy Indo-Asian curry with deep heat,
40:40and lingering warmth,
40:41and a tangy sweet richness.
40:43Wow.
40:44Yes.
40:45And you can choose this in paneer,
40:46mushroom,
40:47or baby corn.
40:48Very intelligent.
40:49The dish is worth it.
40:59The paneer is very soft.
41:01The flavors are absorbed.
41:02The sauce is very interesting.
41:04It's very interesting.
41:09The other is Thhecha Chawmin.
41:10I like Chawmin.
41:11I like Chawmin.
41:12The Thhecha too.
41:13The combination?
41:14I don't know.
41:15The Thhecha is a form of hot sauce here.
41:23With good texture.
41:25So good, Kunal.
41:30I just think it's amazing.
41:31I think it's outstanding.
41:32It's about sand.
41:35The best part is,
41:36they didn't make it super spicy.
41:39It's so spicy,
41:40that you dig into more noodles.
41:43It's spicy,
41:44but it's very suavely spicy.
41:45It's spicy.
41:46It's that spicy,
41:47you dig to eat more.
41:48It reminds me of Thhecha Chawmin.
41:50Thhecha Chawmin?
41:51Thhecha Chawmin is 400.
41:52I would give it even 600.
41:55This is the perfect example
41:57of Indian-style Chinese street food.
42:01Wow.
42:04Velvet Idiapam.
42:05South Indian Silk Meats Chinese Heat.
42:08In a spicy noodle-style sauce.
42:11The new description will be written down below.
42:14It's this.
42:15Velvet is not anywhere.
42:16The name is big.
42:20The whole idea of Velvet Idiapam
42:25was to flare something.
42:26And what did they do?
42:27They steamed the balls of rice.
42:31What is it?
42:32It's that you take out the chicken,
42:34and then sweep it.
42:37I think this dish,
42:38Idiapam is a miss.
42:39Yeah.
42:41This is Marathi Shirole.
42:43I think if you put Idiapam in it,
42:46and live on the table,
42:48you put a hot sauce and vegetables on the table,
42:50it was a good enough layer.
42:52Absolutely.
42:53In the beginning of the challenge,
42:54I had put my money on the pork fried rice.
42:56Yes.
42:57Let's see.
42:58How is it?
42:59I hope it's good.
43:00Come on.
43:10Kunal, you have my money multiplied.
43:12Rice and pork with mustard is common.
43:15Yep.
43:17Today, we got a Chinese twist.
43:18Which is an amazing idea.
43:19It's not bad at all, actually.
43:21I think it's very good and tasty.
43:23South Indian Ghee-Podi Rice is good,
43:25but until Chinese fried rice
43:27or a Chinese elevation,
43:30it didn't cross the boundary.
43:32Overall, it was hits and misses.
43:34For me, prawn and paneer were definitely hits.
43:37I think it's a little bit of idiopam noodle.
43:41It's a miss.
43:42And salt is a little bit here.
43:45Okay.
43:46Blue Team Captains,
43:48take your dishes please.
43:50We have all of our own knowledge
43:52and meat-pasteers
43:54to complete this challenge.
43:58Let's talk about tasting.
44:00Thank you, Chef.
44:01The first dish in our menu is
44:03starter paneer, corn, crunchy.
44:08With a crunchy roll,
44:09paneer, corn and spinach,
44:10rice, served by the chef's special dip.
44:13In 400 rupees, the portion is worth.
44:15If you saw the last one,
44:17it was 300 rupees.
44:19It's 300 rupees.
44:21It's 300 rupees.
44:22It's 300 rupees.
44:23It's 300 rupees.
44:24Let's see.
44:25Pretty amazing.
44:26It is.
44:27It looks great.
44:28Oh.
44:29It's very spicy.
44:30It's very spicy.
44:31Mmm.
44:32So good.
44:33It's so good.
44:34It's so good.
44:35It's so good.
44:36It's a crunch hold.
44:37Surprising.
44:38It's fire and it's ice.
44:39It's spicy and it's soothing cool.
44:41But that green chutney is so good.
44:43I love it.
44:44Crystal juicy and delicate chicken dumpling.
44:47500 rupees.
44:48Served with bold in-house oil and chutneys.
44:53Dimsum is usually good in restaurants too.
44:55It's 3-4 pieces and it's hot.
44:57Because it's hard to make it.
44:59It's too easy to make it.
45:00It's hard to make it.
45:01It's easy to make it.
45:02It's hard to make it.
45:03It's hard to make it.
45:04It's hard to make it.
45:05It's hard to make it.
45:06It's a craft.
45:07Absolutely.
45:08And this dish is very good on the craft.
45:11And it's good to make it a little bit of fat.
45:14Wrapped up.
45:15Hmm.
45:16Which is brilliant.
45:17But this is unnecessary.
45:18This oil.
45:19It's a lot of palate.
45:22In my main course.
45:23Pushpa Raj.
45:24Crispy andra fried chicken tossed.
45:26In a delicious food puff sauce.
45:29Contains peanut and soy.
45:31It's very good.
45:32It's a very catchy name.
45:33It's such a name.
45:34Pushpa Raj, Pushpa Raj, Pushpa Raj.
45:36Wow.
45:37Oh my god.
45:39This dish is a blockbuster like Pushpa.
45:44Pushpaani full.
45:46But it's not flour.
45:47It's fire.
45:48I think it's the best dish of the day.
45:52In any restaurant, it can go like this.
45:55Completely same recipe.
45:58Cut to cut.
45:59Copy to copy.
46:00Reel to reel.
46:01Will you give Pushpa Raj for 600 rupees?
46:04I'll give it.
46:05I'll give Pushpa Raj for 800 rupees.
46:07If you talk about the blue team,
46:10it's a very value for money pricing.
46:12In English, dreamy basil veggies.
46:14Cubed veggies, wok fried in a faked in soy basil sauce.
46:17Okay, this is also basil.
46:18I think that's a miss.
46:29This is a forgettable,
46:31gonstash, thicken sauce, Chinese style.
46:33Yeah.
46:34Yeah.
46:35Andhra has a benchmark for the flavor and density.
46:39It's a little bit bland.
46:41Yeah.
46:42Abayji, Hong Kong fried rice.
46:45Oh my god.
46:47Really?
46:48Mmm.
46:49Mmm.
46:54This is the ready fried rice.
46:55You can eat it.
46:56This is Indian style, Chinese street food.
47:02You know, this is the rice,
47:03which you can eat more than anything.
47:06That's good.
47:08Only one dish has disappointed.
47:10Dreamy basil veggies.
47:11But the rest of the dishes?
47:12I think it's a forced dish.
47:13For a vegetarian option to trade.
47:15This dish is Hakka Nudis.
47:17Simple Hakka Nudis.
47:18Which shrimp?
47:19500 rupees.
47:20It's not an innovation,
47:23but if you say Hakka Nudis,
47:25it's the same delivery.
47:26You won't talk about this dish
47:28on your way back home.
47:29I try this.
47:30But you can start talking about it?
47:31No, it's not.
47:32It's not about the 부shpa saying.
47:33You can start talking about it again.
47:34But it will also talk about the food of today's cars.
47:37They will only talk to them
47:38when they tell you what we've tasted.
47:39Which is symbolic to a very good restaurant.
47:42Are you watching this?
47:43That's why they had known
47:44that this is their signature.
47:45They've given it a high price
47:46and their price was justified.
47:48Good.
47:49Well done.
47:51We got a good food.
47:53It was a good food.
47:54It was a good food and
47:55a little bit moist.
47:56But ultimately,
47:58The decision doesn't matter.
48:00Today matters matter.
48:02Business.
48:04Okay, let's go.
48:06Now the result is.
48:08On the basis of the sale, on the basis of the business,
48:11the time the team wins.
48:15Today, both teams have used Walk Talk by Veeba
48:18and Veeba's entire range
48:20and many innovations.
48:22You have used Veeba's dressings
48:24and Walk Talk by Veeba's sources
48:26have created an Indian style Chinese
48:28on a different level.
48:30But the winner is one team
48:32who has understood the innovation techniques
48:34and the customer's preferences
48:36and put it on its plate.
48:38Today, our blue and red team
48:42has gained 80,000 MasterChef currency.
48:50From 80,000 rupees,
48:52one team has done 45,700 rupees.
48:56Wow.
49:01And the other team has done 34,300 rupees.
49:06Yeah.
49:10If someone was a strongman hero,
49:11then someone was a pushpa raj.
49:13Wow.
49:14You know,
49:15I wish that,
49:16but Veeba's in a different shop,
49:17but Veeba's in two parts,
49:18one team beat up.
49:20That's it,
49:21a single one year,
49:22one team has brought it up.
49:23That's the signature.
49:26So,
49:27today,
49:28the challenge of our team
49:30has won,
49:31has changed
49:32and has become a good food.
49:33That's it,
49:34the game has come.
49:35The game has won!
49:36The game has won!
49:37The game has won!
49:38The game has won!
49:39Oh
49:47A part jordia banty is season keep pally top 10 jordia
49:58Blue team after kitchen baki professional kitchen kitra chal rata mere sapsi. Yeah, push pop definitely. No joke
50:09And I think that Simran has made the decision perfectly.
50:15You are eager to say that I am captain, I am not captain.
50:19You gave him this command which was commendable.
50:23And so today, with all of you,
50:27the gold apron has come.
50:30Blue Team, you can go.
50:35And now, our Red Team.
50:37Don't take these aprons.
50:41No red, it's dark.
50:43Because tomorrow's challenge will be the last one in this master chef's kitchen.
50:51Today, we will have to face everyone's first pressure test.
50:58You are gone.
51:00Oh my God.
51:02You got it, you got it.
51:04Oh my God.
51:07I'm not.
51:12I'm not.
51:14You
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