- 7 weeks ago
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00:00Welcome to Mainland China
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.
06:55everybody ready?
06:57Yes.
06:58They are.
06:59Yeah.
07:00Yes.
07:01Everybody ready?
07:02Yes sir.
07:03Yes sir.
07:04Yes sir.
07:05They are.
07:07It was very good because we were entering in a commercial kitchen.
07:13That's also a MasterChef level.
07:22Everybody ready? Yes, Chef.
07:24Captain and Captain.
07:27Before you begin, I'll tell you,
07:29these burners are high-pressure burners.
07:32So be very careful.
07:33This heat comes very fast.
07:35You can eat food and your hands.
07:39So you, both captains,
07:42division in your team.
07:44Who will do that?
07:46Because the first customer is going to come in three hours.
07:50All the best.
07:52Get.
07:53Set.
07:54Cook.
07:55Come on, guys.
07:58Come on, guys.
07:59Give.
08:00Come on, guys.
08:01Come.
08:02Come on, guys.
08:03We are going to be hungry.
08:04First of all, I told Archana to Arjuna that you would boil rice.
08:08Archana said that you would boil rice rice.
08:10Well, I'm going to boil rice rice.
08:12I'm going to make the noodles both.
08:15Rajasthani 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 our crystal chicken dumplings.
08:27Yasirin told me that this dough will need it and fill it in the filling.
08:35Whatever we are going to cook, we have done everything.
08:41Dipali and Jamna Ji are all vegetarians.
08:45We have done the work of the vegetable section.
08:48They are our baker, so we have done the work of the bag.
08:51And I have done the whole section of non-wage.
08:54Vishnu Ji is working on rice and noodles.
08:57Now he has done rice.
09:06You don't need that much.
09:09First of all, do the same quantity.
09:15Vishnu Ji, rice separate, noodles separate.
09:23So your teammates who are making food are preparing themselves.
09:26They should be prepared for you.
09:28Three things are very important here.
09:30First of all, to greet guests.
09:33Greet, sit and sit.
09:35The second thing is to reach.
09:37The third thing is to run out of the kitchen.
09:39The third thing is to run out of the kitchen.
09:41These three aspects should be covered under four people.
09:45So this is the time you will find a place.
09:47Which has been created in 43 years.
09:49For 43 years, many restaurant brands have been created.
09:52They have been created.
09:53What a matter of fact.
09:54The first share market in India is listed.
09:58The first restaurant company.
10:00Speciality Foods.
10:02Which has 120 more restaurants.
10:04The founder of its founder.
10:06Please welcome Anjan Chatterjee.
10:08Wow.
10:21I think that your journey has a legacy for yourself.
10:24Absolutely.
10:25For hospitality world.
10:26For a dreamer.
10:28And for an entrepreneur.
10:32Look, these people who are standing here,
10:34they are aware of what you know.
10:36So, we are not aware of this.
10:38I will tell you one thing.
10:40You need passion, hard work and discipline.
10:44So, this is the essence.
10:48You need passion, hard work and discipline.
10:50You need passion.
10:51Yes, yes.
10:52Tell me.
10:53Yes.
10:54Look, what we can take very clearly from Anjan Ji.
10:57The aspect of service is love.
10:59Right?
11:00But I think if we talk about the front of the house.
11:03And if we talk about the artist's touch, move and inspire.
11:08Then, in the whole world.
11:10If there is a restaurant in the whole world.
11:13If there is no restaurant,
11:15then it is a bungalow.
11:17Yes.
11:18H toughness
11:19Yes.
11:20This is long, we keep joining us.
11:22Our friend said that,
11:24Yes, our babysitter could be the place in just all our life.
11:27Together, who died at the restaurant,
11:28was the place for ģķactive.
11:29First of all we thought I was going to leave a temple.
11:34One thing I taught,
11:35ģź° I was very personal to me.
11:37I hadn't cared for Jawablongļæ½ ėź°.
11:39It was mine.
11:40It was my daughter's dream.
11:41He said it was one of mine.
11:42He said that he didn't realize that
11:445 billion people, you're the chosen one.
11:47You're our prateek.
11:49You feel like a family member.
11:51God has given it to you.
11:53Don't use it in business.
11:55Don't build a community.
11:57I won't see it.
12:03I won't see it.
12:05But I know that India will bring me back to India.
12:14I know that I'm going to tell you about the rest of the hospital.
12:19I'm going to tell you about the rest of the hospital.
12:22We are going to tell you about the rest of the hospital.
12:25We will not be able to take a visit.
12:27I will not be able to take a visit.
12:34That was a lot of pain.
12:37I've told you, where do I keep this?
12:40I don't want to be able to take a visit.
12:42He said that this time we need to do a job.
12:44Don't take your restaurant and take your whole cuisine.
12:50There was a friend who passed his hand and gave a dream to him.
12:54You have to do this to me.
12:56This time you don't have to open a restaurant.
12:58You have to make a house.
13:12Groans.
13:36You are very lucky in theåren.
13:38Because I always don't see everyone on me.
13:42We have to show the world what we can do.
13:47We have to show the world what we can do.
13:49Thank you, thank you.
13:54Thank you so much.
13:59Our team's name is Walk Desi, and our team is here today.
14:11Today's strategy is that we have to finish our work for 2 hours, so that we can make portions, 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 it goes, we will be ready for demo, so that we don't have any confusion.
14:36And as much as possible, we will create a standardization so that all the dishes will be the same taste.
14:43How much is this?
14:44How much is this?
14:45How much is this?
14:46How much is this?
14:47Simran.
14:482 kilos.
14:492 kilos of this?
14:50I don't know how much is this?
14:521, 2 kilos, 3 kilos.
14:532 kilos.
14:54How much is this?
14:552 kilos.
14:56How much is this?
14:57Simran.
14:582 kilos.
14:592 kilos of this?
15:00Wait.
15:012 kilos.
15:022 kilos of this?
15:03How much is this?
15:04I don't know how much of this is going to be done.
15:061 kg, 2 kg, 3 kg?
15:092 kg?
15:10Yes, 2 kg.
15:11Is it good?
15:12Is it full?
15:13And how much of noodles is it?
15:17I don't know how much of this is.
15:19You don't know noodles, you don't know rice.
15:23Arsana, you have made food first.
15:26We are confused in this kitchen.
15:29Why are you confused?
15:30We have to eat with everyone.
15:34We have to eat more quantity.
15:37I understand.
15:38Yes.
15:39But I ask why we have to eat Chinese food.
15:41Or rice or noodles.
15:43The vegetables are ready.
15:45But the rice is finished.
15:47Yes.
15:48Will you boil the rice in the last moment?
15:49Yes.
15:50I feel that the rice is less.
15:52Yes.
15:53Yes, it is.
15:54It is.
15:55It is.
15:56It is.
15:57It is.
15:58It is.
15:59When I eat, I will take the rice.
16:00After I eat, I will take a bite.
16:01After I eat, I will take a bite.
16:02After I start, I will take a bite.
16:03It is.
16:04It is.
16:05Because the rice and noodles are in Chinese.
16:07Chinese
16:37Chinese
17:07What's the scene of dimsums?
17:12Why didn't I put the peanuts in the oven?
17:15I would cut it with the sausage.
17:18I want to learn camera attention.
17:22I and two or three of our members have felt
17:26that when the camera comes here,
17:28guys, you are working or not,
17:30everything is perfect,
17:32it's a bit of a bad thing.
17:38Yasmin, dumplings have a lot of time.
17:42I have to do it.
17:44Just do it.
17:46When the camera came,
17:49Shai Shri came and took my hands
17:52because the camera came in front of me.
17:54Then the camera came,
17:56then Parvati came.
17:58I tried to do everything,
18:00and I was working on the camera.
18:02I had to do it on time.
18:04Because when the service starts,
18:06we don't know how much of a tension
18:08will become.
18:14I used chili vinegar for Veeba's walk-talk range
18:17for my 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 told me
18:30that I can't go anywhere
18:32because the chicken and prawns
18:34can make them all the way.
18:36So, the non-vegetarians come,
18:38I took the take-over
18:40that I will check all the elements
18:42once again
18:43and update Manju Ji.
18:45So, Manju Ji knows
18:47how the flow is going
18:49and no need to run more.
18:52He's in the cook,
18:53and he's just chopped the arsenic
18:57instead of fiery rice.
18:58Oh, he's not really good.
19:01He's finished,
19:02this material is really good.
19:04You canē» up his announcer
19:07and see that he knows
19:08what he's still doing.
19:09So, he's still down,
19:10He's still still in two hours.
19:11Come on.
19:12only two hours. Come on.
19:42I used a lot of things I was managing.
19:47I had to make the appetizer, make the stuffing, make the main curries and I had to manage the whole team.
19:51So, is it going to be done or not?
19:53Because in every 10-15 minutes, chefs are asking, Captain, what's the update?
19:59So, it's a lot of tension that our cooking can't be completed in time.
20:04Because it's so much of a work, so it's a lot of tension that our time will be finished or not.
20:12Madam, this is an international way.
20:15A little bit, it will go like this.
20:16This will also fall, and your hands will also cut.
20:18Look at the top.
20:20Why can't you keep it there?
20:23The kitchen, you have to decide.
20:25You run the restaurant, Madam.
20:27What are you doing?
20:28Keep it here.
20:33Clean, clean, clean, clean.
20:37Look, in the professional kitchen, the food is very important.
20:40Your own restaurant is a restaurant.
20:42You know it?
20:43I don't know.
20:44I don't know.
20:45I don't know.
20:46I don't clean it.
20:47I don't clean it.
20:48Why are you not doing it?
20:49Today, you are in pressure.
20:51No, Shav, nothing.
20:53I'm on point.
20:54I'm on point.
20:55Look at the picture, I'll tell you from the distance.
20:59Who is nervous?
21:00Who is fake?
21:01And who is doing it?
21:03Who is nervous?
21:04Yes.
21:05Who is nervous?
21:06Confused.
21:07Confused.
21:08Okay.
21:09I'm totally confused.
21:11I'm totally impressed.
21:13I'm floating around.
21:14I'm running around.
21:15I'm running around.
21:16I'm running around.
21:17It's completely different from the master chef's kitchen.
21:19In the master chef's kitchen, we're doing peacefully cooking on our counters.
21:23Team Blue, Team Red, you have a lot of time, only half an hour left.
21:32Come on!
21:53We will put it in 20 minutes, we will put it in the steam.
21:58The fresh-fresh bowls will come out and the guests will go out.
22:03After half an hour, our first customer will come to the restaurant.
22:0980% of the bowls are just checking.
22:13There are sauces, curries and non-wage prawns and chicken.
22:19They are also fried and cooked.
22:22Now we have to taste everything.
22:27I saw that the spring roll filling is ready.
22:30Dumplings are made by Yasmin.
22:32But now I am still concerned that our spring rolls will not start to code.
22:37Then I saw Parvati Aunty's dips have been made.
22:40Now they are not doing anything.
22:41So I said Aunty, come here and roll the spring rolls.
22:47The layering is perfect or something else?
22:51No, no.
22:52You have added it.
22:53It's very good and good.
22:54It's perfect.
22:55When you make dimsum or dumplings, you need to add more stuffing.
23:01There is no casing on the outside.
23:03But if you doubt it, it's best.
23:06First, put a piece of stuff and chuck it.
23:09Then you can chuck it.
23:10Then you can pull the captain's approval.
23:12Then you can do bulk cooking.
23:14So this is your VB tip of the day today.
23:17Thank you, sir.
23:18I will tell you.
23:19Every team member who is making it, you have to taste it.
23:24You can't be able to taste it.
23:26You can't be able to taste it.
23:28You can't be able to taste it.
23:29So make sure everyone is ready.
23:30If you are ready, you will be able to taste it.
23:32You will approve it.
23:33Okay, sir.
23:36Guys, whatever thing is ready, let me taste it.
23:45Yes, brother.
23:46What's going on?
23:47The ball is very warm.
23:48Yes.
23:49Simran is the captain of the blue team.
23:50He has a cup of coffee.
23:51He has a cup of coffee.
23:52He has a cup of coffee.
23:53He has a cup of coffee.
23:54He has a cup of coffee.
23:55He has a cup of coffee.
23:56He has a cup of coffee.
23:57He has a cup of coffee.
24:02Yes, sir.
24:03Simran.
24:04Yes, sir.
24:05Come on.
24:06Chef Kunal has told me that he has a cup of coffee.
24:08Is this a break dance?
24:09Who will stand on the counter?
24:11Who will take order and who will take out?
24:13You will take out.
24:14If there is a table for me, who will I take?
24:17You.
24:18You.
24:20Now, I have two confusion in my mind.
24:22If I am a counter chef,
24:24will Sri manage the kitchen
24:26for the rest of the pairs?
24:27Because at that time,
24:28we have to manage the team.
24:29And if the counter chef is a counter chef,
24:31we need to make orders.
24:33Will Sri give me orders?
24:35Or I will give Sri 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.
24:43But you have to manage the kitchen here?
24:45You can manage it properly.
24:47I can see K.O.T.s,
24:49and plating and finishing.
24:50Okay.
24:51Final decision.
24:52Final decision?
24:53Okay. Yes, sir.
24:54So, my point of contact,
24:55Saishri, is your team.
24:56Yes, sir.
24:57Yes, sir.
24:58Final?
24:59Yes, sir.
25:00Final?
25:01Yes, sir.
25:02Yes, sir.
25:03Look, the whole aeroplane...
25:04Look, the whole...
25:05Yes, sir.
25:06Decided?
25:07Yes, sir.
25:08Yes, sir.
25:09All the best.
25:10This is my go-to game every day.
25:16I can do this very well.
25:19Because I can do almost 60 to 40 K.O.T.s once.
25:23Because today is the captain or not?
25:26Who is doing what is doing?
25:27He doesn't want to think about it.
25:29He doesn't want to think about it.
25:30Yes, sir.
25:31Now tell me what you've done.
25:32How did it reach your job?
25:33How did you reach the final stage?
25:34Yes, in the final stage.
25:35Yes, the first thing was in the final stage.
25:36The first thing was in the beginning.
25:37Yes.
25:38And the prawns has been fried.
25:39Yes.
25:40The masala is also prepared.
25:41Yes.
25:42And the chicken is also prepared.
25:44Yes.
25:45And the chicken is also prepared.
25:46Yes.
25:47How much time do you have to eat?
25:495 minutes.
25:505 minutes.
25:51In a Chinese restaurant, people believe that food will come soon.
25:54Yes.
25:55Think about it.
25:56My noodles are prepared with them.
25:58The fries are prepared with them.
26:00All the best.
26:01Thank you, thank you, thank you.
26:04I made 30-40 bags and I made it ready.
26:07I made it fried in the fryer.
26:09There was also a scene where I used the fryer.
26:13I used the fryer and put it in the fryer.
26:15I stopped.
26:16I stopped.
26:17I stopped.
26:18But what happens is that the oil of the fryer is burning.
26:24Oh my god!
26:26Stop!
26:27It's burning.
26:28It's burning.
26:30Oh my god!
26:37It's burning.
26:38The station was burning.
26:41They saw that we were scared of what happened.
26:44All the rangers are burning.
26:47They are off.
26:48They are not.
26:49Get away!
26:50Get away!
26:51Get away!
26:52Get away!
26:53Get away!
26:58There is a water in the side.
26:59No, don't get any water.
27:01The gas has closed.
27:02Okay.
27:03Anshmeet, this regulator is put on the temperature here.
27:08Okay?
27:09If we fry the ale, then 180-200 maximum.
27:14Or you're doing it for 300, it'll burn in the kitchen.
27:18I had to put it on the regulator, but it's broken.
27:21It's broken.
27:22It's broken.
27:23It's broken.
27:24It's broken.
27:25It's broken.
27:26Okay?
27:27And in the kitchen, it'll burn in the kitchen.
27:30Yes, sir.
27:31It's the most important thing in the kitchen.
27:33There's no accident.
27:35Don't panic.
27:39Give a wet clothes.
27:40I have it here.
27:41Now there's a fire for it.
27:43There's water here.
27:44No water.
27:54Let's go.
27:55Put the oil in the refrigerator.
27:57The whole waste of the oil.
27:58It's just been a mess.
28:00After the oil, I thought that I stopped the oil.
28:03But what happened?
28:08I used the sauce for making our main course for the main course.
28:15The clarity of the team is that,
28:17you have to do the plating.
28:19What I have to do is I have to do it.
28:21Because the non-vegetarians are only two people.
28:23They have to do it.
28:25If Manjoo Ji has a plating on the table,
28:28who will do prawns, gyros?
28:30Who will do this non-veget version of Velvet Reduptment?
28:34So, we have made the decision
28:37that I am going to plating on the counter.
28:42When the service starts,
28:44we have to make fried rice duty.
28:47The responsibility of the starters was Yasmeen.
28:51So, the starters is sorted.
28:52The fried rice is sorted.
28:53Because we have less people,
28:55I have to make the responsibility of both curries
28:58because we have prepared the condiments.
29:01All right, all the teams,
29:03the time is finished.
29:05The time is finished.
29:08The time is finished.
29:10The time is finished.
29:12The time is finished.
29:14Let's go.
29:17The time is finished.
29:18So, I was running from the blue team.
29:20I started to explain my menu.
29:23In the starter,
29:28we have a happy belly, Bao Ji.
29:30We are giving you happiness in the name.
29:32In the non-veget,
29:33we have a Chinese prawn ghi roast.
29:35It will be prawn with Chinese and ghi roast.
29:39which is our Indian fusion.
29:41My team is blue.
29:42You have to give me blue.
29:44You have to give me red.
29:45You have to give them red.
29:46Our customers,
29:47they were very happy with our menu.
29:50Because our team's name is Workday.
29:52The menu items are Push Paraj,
29:54Panneergon Crunchy,
29:55Glass Jumpling.
29:56It was very interesting to them.
29:59What would it look like?
30:00What would it look like?
30:01What would it look like?
30:02They were asking.
30:03Let's do this for Push Paraj.
30:04It sounds interesting.
30:05Let's see.
30:06Let's go.
30:07Let's go.
30:08Let's go.
30:11Do you want to have rice or noodles?
30:13Oh, okay.
30:14Happy, baby.
30:15We are taking the order here.
30:17And which order is taken on the table?
30:21And first order.
30:26Garpati Bappa.
30:27Oh, yeah.
30:28First order, Team Hi5.
30:31Yay!
30:35Okay, one Chinese prawn ghi roast.
30:37The second order, V Team Hi5.
30:40The next order, Team Hi5.
30:42Team Hi5.
30:45First order, Red Team.
30:47The second order, Red Team.
30:48Then the third order, Red Team.
30:50And now we are ready.
30:52Everything is ready.
30:53Why don't our order come?
30:54We are so happy that our first orders come.
30:57And we have a burden that our service workers are standing
31:00are working very well.
31:02The first order, Team Hi5.
31:07The next order, Velvet Idiot Pump.
31:11The next order, Team Hi5.
31:13Wow!
31:14Manchurian.
31:15What are they doing?
31:16They don't have one order at the restaurant.
31:19At least one order.
31:20They have almost five to six orders.
31:23Literally in the first two minutes.
31:25or they are ready to go.
31:33You are so ready.
31:34You all are so ready.
31:35Your kitchen is more organized than the kitchen.
31:36Then you have less order.
31:37You think it's wrong.
31:38Do you think people are wrong and are not able to sell your menu for service?
31:43They will come orders.
31:44Do you believe it?
31:45The world is still in hope, but the restaurant is still in sales.
31:50And remember, at the end of the day, where are you going to come to the team?
31:54Let's go and ask.
31:57Remember that.
31:58In the first phase, when we got 7-8 orders,
32:01we did it very well.
32:02Because until they plated one plate, we prepared it in the bowl.
32:08Keep making it more.
32:09Team High Five, you have working.
32:12Two Ghee Prawn, one Chicken Manchurian, one Theta Chao Meen, and a Velvet Idia Park.
32:24Indian Street.
32:26It's all Indian Street.
32:28Here, let's see here.
32:29Manchurians, you will think it will be fried.
32:33But Manchurians don't provide fried.
32:36We provide Manchurians with their Punjabi spices.
32:39Our Blue Team, our name is Walk Desi.
32:42We have a spring roll in Panheer.
32:44We have a creamy Panheer tea for you.
32:47New order for Team Walk Desi.
32:59Woo-hoo!
33:00Woo-hoo!
33:01Aapta khata khul chuga hai.
33:04Glass dumplings.
33:05Woo!
33:06Woo!
33:06Woo!
33:07Woo!
33:07Woo!
33:08Woo!
33:09Woo!
33:10Woo!
33:11Woo!
33:12Woo!
33:13Woo!
33:14Woo!
33:15Woo!
33:16I'm Megan Bushbaraj.
33:18New order.
33:19Haka noodles, Team Walk Desi.
33:20Naa!
33:21Naa!
33:22Naa!
33:24New order.
33:25Hong Kong fried rice, Team Walk Desi.
33:26Naa, Archana ji, aah, aah, aah, aong kong fried rice kar doh.
33:31And aakka noodles kar doh, whoo n kar rehe?
33:33Okay, yeah, I do have the noodles car the punpao chicken getting it
33:40Yeah, I deal don't know cube you order for team. I don't know order T. My price
33:55Happy belly though that I was a market for deep side guys over now
34:03Team Vogue Desi, are you ready?
34:10Yes, Chef.
34:11If you're not ready, you're going to play a band.
34:13Yes, Chef.
34:14One, two, three, four, five orders.
34:17Guys, what are the orders we have?
34:20Paneer gone crunch.
34:22Cut it and get ready, go ahead.
34:24One Hong Kong fried rice.
34:26And a creamy basil veggie.
34:28And a khakka noodle.
34:30Team Vogue Desi, four other orders.
34:32In one minute, you have nine orders.
34:35Now, you're going to take your real test of the kitchen.
34:40And another order came.
34:41Push Parach, Hong Kong fried rice with extra chicken and chips.
34:45Yasmin, glass dumplings egg.
34:56The chaos of the kitchen, this is our oxygen.
34:59We live for this.
35:00We have to live for this.
35:01The chaos of the holding.
35:02We live for this.
35:03We live for this.
35:05We live for this!
35:35Ikea's Simple Plate has our dish, Chinese Prawn Ghee Roast,
35:43to the Master's App level.
35:45You didn't eat meat, but it was full.
35:47Hey, how are you?
35:49Hey, hey, hey.
35:51How did you feel today's challenge?
35:55Very, very nice and delicious.
35:59In all senses.
36:01I feel like you don't eat meat from your heart.
36:05You put a lot of love in your heart.
36:07You put a lot of love in every dish.
36:09It feels good to me.
36:11Both of them were good.
36:13But the Red Team came up a little bit.
36:15And the Red Team ate the food,
36:17you're giving me everything to me.
36:19Well done, well done, well done, well done.
36:21The Red Team was ordered from the Blue menu,
36:29such as Paneer Gaun Crunchy,
36:31Dreamy Basil Veggies,
36:33and Hong Kong Fried Rice.
36:35It has a very flavorful taste.
36:37And with that,
36:38it should be an authentic Indo-Chinese.
36:40It feels genuinely good.
36:42The Red Team was so good,
36:44I think Ranveer's style would have to say.
36:48So that's it.
36:49We had the Blue Team and Red Team
36:51equal amount of food to the menu.
36:53The Blue Team ate a lot of food.
36:55The service was very good.
36:56The food was very comforting.
36:58The flavors were good.
36:59And the Pusparaj chicken was good.
37:02We are preferring the Red Team
37:04than the Blue one.
37:05Because the flavors were good in the fusion.
37:08The Blue Team was the best.
37:10The best we had in the main post.
37:12The Pusparaj.
37:13And with that,
37:14we had our Hakka noodles.
37:16That's great.
37:17The Blue Team noodles
37:18and the Blue Team fried rice.
37:20Both were amazing.
37:21Today I'm a blogging group.
37:22Whatever the order of fried rice,
37:24they have made Arshuna.
37:25And Arshu,
37:26what fried rice is made, bro.
37:28This is so much appreciated.
37:30There are so many compliments
37:32on fried rice.
37:33Today Ikea's crockery
37:35has elevated my Pusparaj dish
37:36to MasterChef level.
37:38Red Team, Blue Team.
37:40This is ouråŖå of today.
37:42Beautifully done.
37:43Well done.
37:44Hip, hip!
37:45Hooray!
37:46Hip, hip!
37:47Hooray!
38:02Asai on game!
38:03Thank you!
38:05Take your dishes, please.
38:13Let's go, let's taste it.
38:14Thank you, all the best.
38:15Now, let's go.
38:25Happy Belly Bao Ji.
38:27Cloud soft bao hugging crispy paneer.
38:29Not for lactose intolerant people.
38:35Look at my opinion, Bao Ji is very chewy.
38:42There is more meat.
38:44Filling is less.
38:45The paneer inside is soft.
38:47But I am missing a bit more.
38:49I feel like the filling in the bao filling is a mistake.
38:52He has deep fried the paneer.
38:54It is not necessary.
38:55I think it will be more work.
38:59It will be a big piece.
39:00And sauce.
39:05This is Chinese Prawn Hero Style.
39:08A fiery meeting of South Indian ghee, curry leaf crackle and bold Chinese wok talk sauces.
39:14Chinese sauce and kadi patta.
39:15I will take it first.
39:25This is very sweet.
39:26I am really enjoying the sauce.
39:28I didn't expect it.
39:29I had doubts.
39:30I had doubts.
39:31Hmm.
39:32That Chinese meal is going to take it in Karnataka's classical dish in Chinese form.
39:36I thought it's really interesting.
39:39It's the spiciness.
39:40It's the sweetness.
39:41It's the sweetness.
39:42It's the sweetness.
39:43It's the sweetness.
39:44It's the sweetness.
39:45It's the sweetness.
39:46It's the sweetness.
39:47It's the sweetness in Chinese sauces.
39:48Fantastic.
39:49This is Minu Ji's great.
39:50This is a very good idea for Indo-Chinese restaurants.
39:53This is Chik Chik Manchurian.
39:56Chik Chik Manchurian.
39:58Grilled chicken wrapped in glossy Chinese flavors, finished with familiar Indian spice nut.
40:02I would like to believe that they have written the menu very well.
40:04Yes.
40:05It's like poetry.
40:06That's why their orders came from the beginning.
40:09I think consistency in a dish is very important.
40:36Next is Red Dragon Curry.
40:38A bold spicy Indo-Asian curry with deep heat and lingering warmth and a tangy sweet richness.
40:44Yes.
40:45And you can choose this in paneer, mushroom, or baby corn.
40:48Very intelligent.
40:59The dish is worth it.
41:00The paneer is very soft.
41:02The flavors are absorbed.
41:04The sauce is very interesting.
41:04I like Chawmin.
41:06I want Chawmin.
41:07The combination is a form of hot sauce.
41:09I like Chawmin.
41:10I like Chawmin.
41:11I like Chawmin.
41:12And Chawmin and Chawmin too.
41:13I like Chawmin too.
41:14In terms of combination?
41:15I don't know.
41:16As you can see, it's also a form of hot sauce with a good texture.
41:26So good, Kunal.
41:30I just think it's amazing.
41:32I think it's outstanding.
41:35The best part is that they didn't make it super spicy.
41:39It's so spicy that you dig into more noodles.
41:44Spicy, but it's very suavely spicy.
41:45It's very spicy that you dig to eat more.
41:48It reminds me of Sraddha Kuli Chowmin.
41:50Thecha Chowmin would give me $400 to $600.
41:55This is the perfect example of Indian-style Chinese sweet food.
41:58Thecha Chowmin.
42:04Velvet Idiapam.
42:05South Indian silk meets Chinese heat.
42:08In a spicy noodle-style sauce.
42:11The new description will be written down below.
42:14Velvet is not available.
42:15Velvet is not available.
42:16The name is a big darshan.
42:25The whole idea of Velvet Idiapam was to flare something.
42:29What did they do?
42:30They steamed the rice balls.
42:32What is it?
42:33You take out the chicken and then sleep.
42:37I think this dish, Idiapam is a miss.
42:40Yeah.
42:42This is Marathi Shirole.
42:44I think if you put Idiapam in it,
42:47and put it on the table,
42:50it was a good enough flavor.
42:52Of course.
42:53At the beginning of the challenge,
42:54I put my money on the rice fried rice.
42:56Yeah.
42:57Let's see.
42:58How is it?
42:59I hope it's good.
43:10Kunal, you have multiplied your money.
43:12It's not bad at all, actually.
43:22I think it's very good and tasty.
43:24South Indian pork, pork and rice,
43:26but to Chinese fried rice,
43:28or to Chinese elevation,
43:31it didn't cross that boundary.
43:33Overall, it was hits and misses.
43:34For me, definitely prawn and paneer.
43:37Definitely hits.
43:38In my opinion,
43:40the Idiapam noodle is a miss.
43:43And the salt is a little bit there.
43:45Okay.
43:46Blue Team Captains,
43:48take your dishes please.
43:50We have all our knowledge,
43:52and all our knowledge,
43:54and all our knowledge,
43:55to complete this challenge.
43:59Let's talk about tasting.
44:01Thank you, Chef.
44:02The first dish in our menu,
44:03is the starter paneer gone crunchy.
44:08With a crunchy roll,
44:09with a scrumptious paneer,
44:10with a corn and spinach surprise,
44:11served by the chef's special dip.
44:13400 rupees.
44:14It's worth the portion of 400 rupees.
44:16If you saw the last one,
44:17it was 300 rupees.
44:19It was 300 rupees.
44:20It was 300 rupees.
44:21It's 300 rupees.
44:22It's 400 rupees.
44:23It's 300 rupees.
44:24It's 300 rupees.
44:25Let's see.
44:26Pretty amazing.
44:27It is.
44:28It looks great.
44:29Oh.
44:30It's very spicy.
44:31It's very spicy.
44:32Mmm.
44:33So good.
44:34I'm holding a crunch now.
44:36It's surprising.
44:37With a chutney,
44:38this is fire,
44:39and this is ice.
44:40One spicy,
44:41and one soothing cool.
44:42But that green chutney is so good, Khudal.
44:44I love it.
44:45Crystal juicy and delicate chicken dumpling,
44:48500 rupees.
44:49Served with bold in-house oil and chutneys.
44:54Dimsum is usually good in restaurants.
44:56It's 3-4 pieces and it's hot.
44:59Because it's hard to make it.
45:00It's not easy to make crystal skin.
45:03It's not easy to make dimsum skin,
45:05to make dimsum fold,
45:06to make steam.
45:07It's a craft.
45:08Absolutely.
45:09And this dish is very good on the craft.
45:12And inside, it's a little juice and chicken fat wrapped.
45:15Which is brilliant.
45:17But this is unnecessary.
45:18This oil is very tight.
45:22Let's take a look at my main course.
45:24Push Paraj.
45:25Crispy andra fried chicken tossed
45:27in a delicious food puff sauce.
45:29Contains peanut and soy.
45:30It's a very good order.
45:32It's a very catchy name.
45:33It's a name like this.
45:34Push Paraj, Push Paraj, Push Paraj.
45:36Wow.
45:37Oh my god.
45:39This dish is a blockbuster like push puff.
45:45Push Piani pool.
45:46But it's not flour.
45:47Fire.
45:48Fire.
45:50I think this is the best dish of the day.
45:53In any restaurant, it can go like this.
45:56Completely same recipe.
45:58Cut to cut.
45:59Copy to copy.
46:00Reel to reel.
46:02Will you give push Paraj for 600 rupees?
46:04I will.
46:05I will give push Paraj for 800 rupees.
46:09If you talk about the blue team,
46:10it's a very value for money pricing.
46:12This dish is dreamy basil veggies.
46:14Cute veggies, wok fried in a faked in soy basil sauce.
46:17Okay, this is also basil.
46:19I think that's a miss.
46:30This is a very forgettable,
46:31cornstarch, thicken sauce, Chinese style.
46:34Yeah.
46:36How much flavor and density is the benchmark,
46:39it's a bit bland.
46:41How much?
46:44Abayji, Hong Kong fried rice.
46:45Oh my god.
46:46And hakan noodles.
46:47God.
46:48Really?
46:49Mmm.
46:50Mmm.
46:55This is the ready fried rice.
46:56You can eat it.
46:58This is Indian style, Chinese street food.
47:02You know, this is the rice.
47:03With this, you can eat more than anything.
47:05You can eat rice.
47:08That's good.
47:09Sirip, one dish has disappointed.
47:10Dreamy basil veggies.
47:11But the rest of the dish?
47:12I think it's the first dish.
47:13It's a great vegetarian option to trade.
47:15No.
47:16This dish is hakan noodles.
47:18Simple hakan noodles.
47:19Which shrimp?
47:20500 rupees.
47:23It's not an innovation,
47:24but if you say hakan noodles,
47:25it's done its delivery.
47:27You won't talk about this dish,
47:28on your way back home.
47:30I try this.
47:31No, it's about pushpa.
47:32It's about pushpa.
47:33It's about pushpa.
47:34It's about pushpa.
47:35It's about pushpa.
47:36It's about pushpa.
47:37It's about pushpa.
47:38It's about to tell everyone what we've tasted.
47:40Yeah.
47:41It's a symbolic to a very good restaurant.
47:43And after this,
47:44they knew that this is their signature.
47:46They have made it high price.
47:47And it justified the price.
47:49Good.
47:50Well done.
47:51Okay, food was good.
47:53Something was good.
47:54Something was good.
47:55And something was good.
47:56But ultimately,
47:58our decision doesn't matter.
48:00Today matters is money.
48:03Business.
48:04Okay.
48:05Let's go.
48:06Now we have the result.
48:07On the basis of sale,
48:09on the basis of business,
48:11the team has won.
48:13It's time to tell us.
48:14Today,
48:15both teams have used
48:17Walk 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
48:26and created Indian style Chinese
48:28on a different level.
48:30But the winner is one team
48:33who understood the innovation techniques
48:35and the customer's preference
48:36and put it on the plate.
48:38and put it on the plate.
48:40Today,
48:41our Blue and Red team
48:43has gained
48:4480,000 MasterChef currency.
48:52From 80,000 rupees,
48:53one team has done
48:5545,700 rupees.
48:57Wow.
49:02And the other team has done
49:0434,300 rupees.
49:07Yeah.
49:08Yeah.
49:10If someone was a 4-man hero,
49:12then someone's wish.
49:14Wow.
49:15But Veeba,
49:17one team has won.
49:19One team has won.
49:21One day,
49:23one day,
49:24one day,
49:25one day,
49:26one day,
49:27one day,
49:28one day,
49:29one day,
49:30one day,
49:31one day,
49:32one day,
49:33one day,
49:34one day.
49:34Whatever that makes me,
49:36two days more.
49:41Blue team!
49:42New team!
49:44New team.
49:47This is five
49:52top ten.
49:54From four stars
49:55Blue team, your kitchen was really like a professional kitchen.
50:02According to me, this push-pump definitely didn't sink.
50:11And I think that Simran made the decision perfectly.
50:14You come to the ego, right?
50:16I'm captain, I'm not captain.
50:18You gave him this command which was commendable.
50:22And that's why today, all of you and all,
50:27the flag of the apron.
50:29Thank you, captain.
50:30Blue team, you can go.
50:34And now, our red team.
50:38Don't hate the aprons.
50:40No, no.
50:41Because tomorrow's challenge will be the last challenge in this master chef kitchen.
50:49Today, you will have to face the first pressure test.
50:57Where did you go?
50:58Oh, my God.
51:00It's gone, it's gone.
51:03Oh, my God.
51:04There you are.
51:07.
51:14.
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