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MasterChef India Hindi Season 4 Episode 28 brings an intense culinary showdown as contestants face the ultimate Seven Courses One Verdict challenge! With creativity, precision, and timing pushed to the limit, every dish counts as the judges prepare for one final decision. Who will impress, and who will fall short under pressure? Watch the full episode from 11 February 2026 to find out!
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masterchef india season 4, masterchef india hindi, masterchef india episode 28, seven courses one verdict, masterchef india 11 feb 2026, masterchef full episode, cooking reality show india, masterchef india latest episode, masterchef india challenge, indian cooking show, reality cooking competition, masterchef india today episode, masterchef india hindi full episode, masterchef judges verdict, food competition india
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00:00The MasterChef in India
00:11Yesterday, MasterChef in India,
00:13Celebrity Chef Suvir Sarat
00:15and started another Team Challenge.
00:17Today, you will have to make a 7 first meal.
00:22Until the challenge, Blue Team is ahead.
00:25Team Blue 8.
00:27And today, we will see which team will impress the judges and win the challenge today.
00:36Two courses are in the hands of Chef Suvir.
00:40Are you ready?
00:44Welcome to MasterChef India.
00:46Co-presented by Vibamiyo Ketchup & Sauces,
00:48Co-powered by IKEA, Fortune Chakki Freshata,
00:50Partner Kohler, Ketch Salts & Spices, Vijay Sales,
00:53Switz Frozen Snacks & Spectra Quartz Surfaces.
00:56You will also taste the same as Marks too.
00:59It's gonna be so tough.
01:01In MasterChef's World Class Pantry,
01:03Viba's Special Zone,
01:05Viba's wide range of super tasty ketchups,
01:07a variety of creamy mayonnaise,
01:09dressings, sauces,
01:10spreads,
01:11and walk-talk instant noodles and Chinese sauces.
01:13Because the role of the success is Viba.
01:17In the IKEA Zone,
01:18you will get all the beautiful plates and bowls.
01:21And here,
01:22you will get cast and pans,
01:23premium nonstick cookware,
01:24stainless steel cookers,
01:25and crudges.
01:27In the Fortune rack,
01:28you will get Fortune Chakki Freshata,
01:29Suji,
01:30Maida,
01:31Fortune Soybean Oil,
01:32Fortune Mustard Oil,
01:33and other things.
01:36And for your cooking stations,
01:37to give bold and luxurious look to your cooking stations,
01:39you will get the multi-purpose,
01:41spacious and durable sinks,
01:42and with touchless technology,
01:44and multi-spray options,
01:45innovative faucets.
01:50Catch and spices are all the best.
01:52Catch and spices in the rack,
01:53you will get catch and spices in the rack,
01:54with catch and sprinklers,
01:56and pink rock salt.
02:00And you will power your kitchen's electronic appliances,
02:02Vijay Sales.
02:03In Vijay Sales,
02:04you will get durable refrigerators,
02:06mixer grinders,
02:07quality air fryers,
02:08hand blenders,
02:09and all that.
02:13In the ready-to-cook frozen snack section,
02:15you will get quality samosa sheets,
02:17spring roll sheets,
02:18delicious puff paratha,
02:19puff pastry sheets,
02:20crispy threads,
02:21tasty kunafa dough,
02:22and all that.
02:27You will make your kitchen hygienic and maintenance friendly,
02:29Spectra Quartz surfaces.
02:31Crafted with Italian technology,
02:33experience the MasterChef feel with these luxurious stone surfaces.
02:38And you will make your kitchen
02:40easy to make your kitchen.
02:41And you will make your kitchen.
02:42And you will make your kitchen.
02:43Yes, you will make your kitchen.
02:47Why the hell?
02:51Why are you doing this?
02:52It's not the mistake.
02:53It's because of my mum's mum's mum's mum's mum.
02:55It's not the same as my mum's mum.
02:56We don't need this anymore.
03:01While her mum's mum's mum's mum's mum's mum's mum.
03:02Bloody damn plated it nice.
03:03Do not.
03:04Let's do it.
03:05Mall it.
03:06Shai Shri lost her cool food. She was hyper. She was going to get out of here.
03:13But if it's falling, then you can ready.
03:16I put it in my pipe and gave it to Shai Shri.
03:20If she will allow it, put it on the plate.
03:23Chef, while she's coming, it drops from the plate. Is it okay if I place another one?
03:28It's falling.
03:29No, sweetie.
03:33Whatever comes to the table is what we'll eat.
03:36If you're late, you're not going to eat this food.
03:41I'm not going to eat this food.
03:43I'm not going to eat this food.
03:45You're going to take it there, right?
03:47Archana Ji.
03:48No, you've seen it. I've seen it.
03:50Yes?
03:51Don't give it to her name.
03:57She was waiting for you to come in.
04:01So, Blue Team, what is this?
04:04Chef, our dish's name is Pani Puri Masti.
04:07We've made a crisp, a type of papadi.
04:09We've made a mulberry and hunkard sauce.
04:12We've made a bonbon.
04:14We've made a bonbon.
04:15It's a raw mango and a pomegranate flavor.
04:18It's a pomegranate pearl.
04:20It's like a pearl.
04:21We've made a savpuri cake.
04:23So, we've made a papadi.
04:27We've made a sweet potato mousse.
04:29We've made a burnt garlic flakes.
04:33We've mixed it with a little soft.
04:36We've made a plum tangy and sweet sauce.
04:40A little spicy also.
04:42And we've made a basil sauce.
04:45We've made a little freshness.
04:47And we've made a little crunch.
04:49We've made a potato sauce.
04:51You've made 10 elements in your mouth.
04:53I've made 10.
04:54I've made 10.
04:55After that?
04:56That's it, Chef.
04:57Just two sauces.
04:58One mousse and the papad.
04:59It's a chart against a chart.
05:01You've made a chart.
05:02And they've made a chart.
05:04Decisions little bit later.
05:06Don't fight.
05:07Don't be scared.
05:08Don't touch the plate.
05:09Don't touch the plate.
05:10I didn't tell you.
05:11I didn't tell you.
05:12Everyone told us that we were like.
05:14I didn't tell you.
05:15I didn't tell you about that.
05:16At the other table, what did you always have come to eat?
05:19Some of you smile like?
05:21Anah.
05:22Some of you espionage.
05:23Some of you smile like this.
05:24Some of you smile like this.
05:25Some of you.
05:26Some of you smile like this.
05:27I'm always walking on the table.
05:28Right and people walking on the table.
05:29You didn't get her.
05:30Why did you inhale?
05:31Why did you bring this or why?
05:32Why did you hug this or why?
05:33I was very happy that I chose Ashtim Khushu.
05:38I've never had to go with them.
05:42Now, we have our second team.
05:44We have to prepare.
05:45Do a little bit of work.
05:46If you put a few elements, you can do it.
05:49If you don't listen, that's the same thing.
05:52Look at this.
05:54What a story.
05:56Look, it's clear that...
05:59Blue Team's take-on chart evolved.
06:03No, no. What this is, is amuse-bush at its highest level.
06:07That in Hindustan, if we all do this first bite,
06:14you can show a few bites.
06:18Do a bite.
06:20Cheers.
06:25They succeeded.
06:28Wow.
06:34Wow.
06:35One more, please.
06:37Blue Team, it's fun.
06:40And to be having this on MasterChef on a food contest,
06:43how incredible is that?
06:45I think the explosion inside it is so delicate,
06:48the cocoa butter is so delicate.
06:49And the aampanna in the mouth is great.
06:52Flavour bomb.
06:53For an amuse-bush, I think it's the most important emotion that comes from the first shock and then the happy.
07:05And it has delivered both things.
07:07With the temperature, with the texture and with the spice.
07:11They have warm, they have cold, they have dardara, they have smooth, they have tanda and then they have an awakening.
07:21What a delicious dish.
07:23What a delicious dish.
07:23What a delicious dish.
07:27Cheers.
07:28Cheers.
07:32Pretty good.
07:32It is yummy, but it doesn't have magic.
07:38You know, in this, there's a papadi on the base.
07:41Then there's a sweet potato on it.
07:42It's called too much of starch, right?
07:45It's in the head of the chip.
07:47And usually, in Ammoosbush, you keep minimal starch.
07:53All right, let's see all the people on the scoreboard.
07:57The next course is coming.
07:59Team Red,
07:59in Ammoosbush, judges have given you 6 out of 10.
08:06And Team Blue,
08:079 out of 10.
08:18Fantastic Ammoosbush,
08:20it's been a explosion in the head.
08:22It's been a lot of fun.
08:23And now, the next course of the soup,
08:27it ends 60 minutes.
08:29Come on guys.
08:29Back to work.
08:30Back to work.
08:32I'm afraid that their points are a little high.
08:35And their team is also strong.
08:38So, sometimes I was scared.
08:42There are three elements in our soup.
08:44The chicken and tomato shorba are making manjuwanti,
08:48which are already ready.
08:49So, when we were tasting, our Ammoosbush,
08:50when we were tasting, our soup is also ready.
08:52So, at that time, my soup is also ready.
08:53So, our crystal bread is also ready.
08:55So, I put it in the oven in the start of the oven.
08:58So, I put it in the oven.
08:58So, I put it in the oven.
08:59So, I put it in the oven.
08:59So, there's only one element that has a form of basil.
09:02And at that time, when our guests came to our guest today,
09:05they gave us an idea,
09:06that we can add pistachios with basil.
09:09So, we're making this a drink.
09:13Hey, I'm calling Chef.
09:14I'm calling Chef.
09:15Yes.
09:16Han, yes.
09:17Chef.
09:18For 10 minutes,
09:19Chef.
09:20He was in the second.
09:21For 10 minutes, Chef.
09:23Chef.
09:24Chef.
09:25Chef Noshad, be ready.
09:27Okay, no.
09:28I can't tell you anything.
09:29Arshana, Rupali, Chef Noshad,
09:32Chef Noshad, you have 10 minutes.
09:35All the best, Chef.
09:37So, we've called Chef Noshad.
09:39So, he helped us a little bit in our soup.
09:42We're making a mutton-kesar mask.
09:45It's a soup.
09:46And we're keeping a crispy, shredded mutton.
09:50We kept it little.
09:51It's the soup.
09:52It's the whole mutton's taste.
09:53And the keesari mask, he said,
09:55we'll fry it differently.
09:56So, he helped us in our soup course.
09:59And then, Saishri took us.
10:01And also, Chef, we're making a prawn.
10:04And a burnt corn salad.
10:06Saishri's element is making salad.
10:09So, he took the chef's to hog me.
10:12So, tell me what's going on in the salad.
10:15What do you make dressing exactly?
10:17Chef, tell me.
10:18Vinegar, mustard, honey.
10:19Because Saishri's responsibility is the salad.
10:21The salad is the same.
10:22I'm going to take the chef's to the salad.
10:24I'm going to take the salad.
10:26So, I'm going to take the chef's to the salad.
10:28I'm going to take the salad.
10:30I'm going to take the salad.
10:32That color is perfect.
10:34Why Saishri, make sure you taste the soup.
10:36I'm going to take the salad.
10:37You can take the chef's to the salad.
10:38I'm going to take the salad.
10:39I'm going to take the salad.
10:40I'll take the salad.
10:41He eats it and eats it and eats it.
10:44But he said that the salad should be better.
10:47That's what I ask to the chef.
10:48Just ask another question.
10:50I'll ask my salad.
10:51And also, how to cook prawns, Chef?
10:54Don't cook prawns, let's put it on the side.
10:56Don't cut it, don't cut it.
10:57Don't cook soup, it's the soup plating.
10:59MasterChef, you've already done five minutes.
11:03In the next five minutes, you have to serve soup in the next five minutes.
11:06Come on!
11:07I thought that I didn't do anything wrong.
11:10So, before we count down, our soup was ready for the soup.
11:15The soup was ready for the soup, but Simran has put it on the plate.
11:21It's very complicated.
11:23I'm sure it's very fragile because these elements are very fragile.
11:30The rice has made the pot for it to keep it on the plate.
11:36The last ten seconds.
11:38Come on, guys.
11:42It's now or never.
11:43Go ahead.
11:44Ten.
11:45Look, look, look, man.
11:46Ten seconds, there's no problem.
11:47Nine.
11:48Plate, plate, plate.
11:50Do you have to keep it on the plate?
11:52Eight.
11:53Seven.
11:54Come, come, come.
11:56Six.
11:57Nine.
11:59Five.
12:00Five.
12:01Five.
12:02Five.
12:03Six.
12:04Five, two, six.
12:06Five.
12:07I think the soup will probably not go out today.
12:14Dude!
12:16Two!
12:18Simran, and...
12:21One!
12:25Time is up.
12:28Simran,
12:30you will take your soup after finishing your soup.
12:33We said two complete portions.
12:37Only one soup is complete, the other is not.
12:40Simran and Blue Team,
12:44we will not mark you on the soup.
12:48In your soup,
12:53there is already zero marks in your soup.
12:56You can take your soup, Blue Team.
13:00This will not taste.
13:03It is very good that the soup will not reach the same time.
13:07We were not taking the soup.
13:09Now, your soup is not gone.
13:16Red Team, what have you made about this dish?
13:19This is a mutton kessari mass.
13:22The garnish that I have done is shred and fry the mutton mass.
13:28And the soup is the mutton's soup.
13:31And the crisp is the Jowar's crisp.
13:33It is also very beautiful.
13:36I will take the photo first.
13:39Good job, Red Team!
13:42This is the start of the comeback.
13:44Good luck!
13:45Good luck!
13:49Good luck!
13:52Good luck!
13:56Let's go for a new one.
13:57It's a chance. We're not getting it.
13:59We have four courses to cover up.
14:13Chef Subhir, I'll talk to you.
14:15His hand is very good.
14:17Very good.
14:18Today, the save of the dish is made.
14:20Many people will be surprised.
14:22But I like it. It's adding a little texture to me.
14:24But I wish that the soup is a little bit of salt.
14:29It's bitter.
14:31It's bitter.
14:32It's bitter in soup.
14:33It's very much.
14:34It's very oily.
14:36You need richness in soup.
14:38But it's so fat.
14:40The palate is completely numb.
14:42But still, I feel that it's a pretty decent dish.
14:45You know, it looks amazing.
14:47I've seen its beautiful.
14:49Appealing.
14:50This texture with the meat is amazing.
14:53The soup.
14:54For making it in a kitchen like this.
14:56Which is a beautiful kitchen.
14:58But you're still stressed.
14:59Not bad.
15:00Not bad.
15:01I like the soup.
15:02I like the soup.
15:03It's a simple rustic soup.
15:04It's filled with the flavor of the mutton.
15:07Very good.
15:08Blue team, red team.
15:09Take a look at the scoreboard.
15:11This time, blue team's score will be 0.
15:15Because your food has not come from the table.
15:18And red team, you get the soup course with you.
15:237.
15:24Fantastic.
15:26So, red team's score was 19.
15:29And blue team's score was 17.
15:31So, red team is now from two angles.
15:35It's very good.
15:36It's very good.
15:37It's very good.
15:38Very talented.
15:39Thank you so much.
15:46Best of luck, guys.
16:12Best of luck, guys.
16:43There are hot honey peppers on it, which has made an Anju auntie's hot honey,
16:49which has made a sheet of cutoffee pastry, and the stuffing of cutoffee stuffing,
16:55which we have made with curry leaves, that's what I have made.
16:59And this is what I'm doing to fry it.
17:11It's very big.
17:12Yes, that's why I'm doing it.
17:13Simran?
17:14You need to add more quantity.
17:15No, no.
17:16Yes, Chef.
17:17Don't leave this for 10 seconds.
17:18No, it's very small.
17:20Yes, Chef.
17:21What's next course?
17:22Our paneer cutoffee.
17:24Paneer cutoffee?
17:26Cutoffee.
17:27Yes, and I made a coconut and prawn sauce.
17:31I put the sauce first, we'll fry it.
17:34It's got hot honey peppers.
17:37You know, in the cutoffee pastry,
17:40it's very amazing.
17:41You can go to some restaurant.
17:43Where is it?
17:44Bangalore.
17:45Bangalore.
17:46Oh.
17:47So, you're making paneer cutoffee,
17:49but the benchmark is Bangalore cutoffee.
17:53I'm not nervous.
17:56I'm just going to set a benchmark.
17:58Bangalore.
17:59Bangalore.
18:01Bangalore.
18:03Ikea Servier also made the plating effortless.
18:09It's the perfect design, sauce and garnish
18:11where it needs to be spot on.
18:14Our starter, Archana Rupali Ji, is making chicken kebab
18:22and it's a different salad and green chutney.
18:28All of us have tasted it.
18:30It's very good when it comes out.
18:32It's also ready because we're going to take it on time.
18:36Start with the starter.
18:38Start with the starter.
18:39Now, only one minute left.
18:49Start with the starter in 10 seconds.
18:5310.
18:54Let's go.
18:55Go, go, go.
18:565.
18:578.
18:588.
18:597.
19:016.
19:035.
19:054.
19:07And that's it.
19:11Blue Team, what is your thought process?
19:14What is it and why it's made it?
19:16We have made a starter from the paneer.
19:18Our inspiration is Vikaas's chef's dish.
19:22Dahi ke kaba.
19:24But we've whipped the stuffing with paneer.
19:28We've fried curry leaves.
19:30There's prawn and coconut sauce.
19:33And we've added hot honey and hot honey chili.
19:36And fried curry leaves.
19:39Curry leaves.
19:40Kataifi, you've made it yourself?
19:41Yes, sir.
19:42Very nice.
19:43You don't use frozen kataifi?
19:44No, sir.
19:46You can go.
19:47Red Team.
19:48Take care.
19:49By the way, I'm making chicken chapli kebab.
19:52Very nice.
20:22with garlic,
20:24and black pepper.
20:27That dish is inspired by me,
20:29and this dish is inspired by Veer.
20:31How amazing is that?
20:32Very nice.
20:33Let's try it with Seshik.
20:36Vikaash, what did you learn from the district?
20:39This was a big mistake for me.
20:42We had to make a piece of bread
20:44with a soji crust or a pova crust.
20:47It was not our crust.
20:49We had to make a sweet dish.
20:51Then we used it.
20:53That became the starting point.
20:54How beautiful is this?
20:55It is.
20:56I think the honey-glazed chili
20:59and the thoughts they added on it.
21:01When I went to the counter,
21:02I said, you know,
21:03if anything is wrapped in Kataifi,
21:05what is the best benchmark of the world?
21:07Bungalow.
21:08That is how I celebrate it.
21:21And on a TV show and a MasterChef India,
21:34you should have seen this world.
21:35Wow.
21:36Really good.
21:38Anand Adhya.
21:39I think Kataifi is so great.
21:41I think Kataifi is so great.
21:42It's so great.
21:43It's so perfectly made.
21:44And on the top,
21:45the honey,
21:46the sauce.
21:47It's fantastic.
21:48We mustn't forget the sauce.
21:51This is what the sauce is.
21:53This sauce is very good.
21:54It's very good.
21:55It's delicious.
21:56It's amazing.
21:57I think with the honey whip,
21:59the consistency of the ricotta.
22:01The graininess.
22:02The texture.
22:03Amazing.
22:04The blue team,
22:05what have you made?
22:06Wow.
22:08What have you seen the red team?
22:28Ranbir Ji,
22:29your kebab is not too bad.
22:30I think,
22:31what is it?
22:32The kebab is made from the mouth.
22:35The kebab is made from the mouth.
22:36It's a small slice of tomato.
22:38We put it on the meat.
22:39We put it on the meat.
22:40Then we put it on the meat.
22:41Then we put it on the meat.
22:42With the tomatoes,
22:43the juiciness,
22:44the dryness of the kebab.
22:47And the other,
22:48this kebab is made from red meat.
22:51Because it's more fat.
22:53So,
22:54the two nuances
22:56the differences in this kebab
22:58are missing.
22:59I do feel that
23:00one of the ingredients
23:01is missing.
23:03Salad.
23:04It could be a salad
23:05or chutney
23:06or something.
23:07This is amazing.
23:09This is amazing.
23:10I keep going back
23:11to the world class.
23:12Five,
23:13two, three.
23:14Who have you made?
23:19Come here.
23:22What is this?
23:23Come here.
23:26I'm standing in front of my mouth.
23:29I'm standing in front of my mouth.
23:30We're seeing each other.
23:31We've not made it.
23:32I've made it.
23:33I've made it.
23:34And I'm like that.
23:35Why did I do it?
23:36I don't know anything.
23:37Who has made it?
23:41Will they make it for me?
23:47Make it for me.
23:48I'm falling here.
23:49Day one of those things.
23:50You don't want to eat this.
23:51You filled me the world class food.
23:52I've put it harder to eat it.
23:53I've made it harder
23:54to eat it.
23:59I love it.
24:00I got cooked for you.
24:01Men eat it to the TV show.
24:03You should watch all the world.
24:04MasterChef India.
24:05What?
24:06You did everything
24:07today.
24:08In my restaurant,
24:09I haven't eaten like it for a long day.
24:12Congratulations.
24:13Congratulations!
24:14Wow!
24:15And the technique, your dish was on top.
24:18Fantastic!
24:22I'll give the score of this round.
24:23Of course.
24:24Come here.
24:28The scoring of your starter round is now.
24:31Let's see.
24:32Red team,
24:34you will get
24:367.
24:42Blue team,
24:44What do you think your score is?
24:46Chef, 9.
24:4710.
24:48What is it?
24:499.
24:5010.
24:51I'll give you something today.
24:5410.
24:5810 out of 10.
25:00That's all.
25:01Team Red, 26.
25:03Team Blue, 27.
25:05Brilliant.
25:06Blue team, brilliant.
25:0710.
25:0810.
25:0910.
25:1010.
25:1110.
25:1210.
25:1310.
25:1413.
25:1510.
25:1610 of them.
25:2910.
25:3010.
25:3110.
25:3210.
25:3310.
25:3410.
25:3510.
25:3610.
25:3810.
25:39So I'm taking the whole salad.
25:49The next two dishes are salad and main course.
25:53Salad May and Simran are making
25:54and main course is May and Appa are making.
25:57So you need more time and ideation and elements.
26:02So we have a lot of stress on time.
26:06Back-to-back, good remarks are coming,
26:09but it's very necessary to come too.
26:18Your hand is for salad
26:20and we need salad.
26:22We are reaching our fifth course in one minute.
26:27We have made a salad with burnt sweet corn and bell peppers.
26:30We have made prawns with it
26:33and put on the prawns with our dressing.
26:36It's simple, but it's innovative and flavourful too.
26:40So I like to see the chefs.
26:42I think it will be good for our salad.
26:50Finally, the plating is finished.
26:52Today's plate was used very subtle flavours.
26:55And with IKEA, I kept the plating very minimal.
26:58This dish looks fancy yet authentic.
27:01Good luck.
27:05Come on.
27:06Come on.
27:07Nine.
27:08Come on, come on.
27:09Eight.
27:10Seven.
27:11Six.
27:12Five.
27:13Five.
27:14Four.
27:15Three.
27:16Two.
27:17And one.
27:18That's it.
27:19That's it.
27:20You've got 90 minutes of your cooking.
27:22The salad has come.
27:23It's time to taste it.
27:24Now it's time to taste it.
27:25Blue team.
27:26Yes, Chef.
27:27Yes, Chef.
27:28What is this?
27:29What is this?
27:30Chef, this is a salad.
27:31And it's the sauce that's put in it.
27:33It's jamun.
27:34It's jamun.
27:35It's jamun.
27:36It's jamun.
27:37It's jamun.
27:38It's jamun.
27:39No.
27:40No.
27:41Yes, Chef.
27:42What is this?
27:43Chef, this is a salad.
27:44And it's put in the sauce.
27:45It's jamun.
27:46It's jamun.
27:47Is it so much?
27:48It's jamun.
27:49It's jamun.
27:50It's grapes.
27:51Grapes.
27:52Grapes.
27:53Sorry.
27:54Grapes.
27:55And the fruit we have tossed in the grape.
27:59Kale and leaves.
28:00We have tossed in orange vinegary.
28:03And the musk mellot.
28:04Who is this?
28:05We both.
28:09Chef, who is this?
28:11Chef, who is this?
28:12So, you said, let's steam it.
28:14So, I gave it a bite.
28:16So, we charred it.
28:18Then, it was bell peppers.
28:19Little lettuce.
28:20Canberries.
28:21And candied walnuts.
28:24And it's dressing.
28:25We made a dressing with kassundi mustard.
28:30And we cooked prawns and blanched it.
28:33We put it on the dressing.
28:36And put it on the dressing.
28:38And put it on the prawn.
28:39For that freshness.
28:41Who is this dish?
28:43I am.
28:44You.
28:49I have to say.
28:50Hands down.
28:51Hands down.
28:52Hands down.
28:53Blue team's presentation.
28:55A perfect portion.
28:57A tasting menu.
28:58Salad.
28:59For me.
29:00And the colors.
29:01Flare.
29:02And the flair.
29:03You can see the flair in salad.
29:04I think the flair and portion size.
29:07The blue team stands out.
29:09It stands out.
29:10You know I am busy photographing it.
29:14What are these things you have made?
29:16I am so impressed boys.
29:18MasterChef India.
29:19You guys have taught us from professional chefs.
29:23eating.
29:24I am so impressed.
29:25I am so impressed.
29:26I am so impressed.
29:27I am so impressed.
29:28I am so impressed.
29:29I am so impressed.
29:30I am so impressed.
29:31The blue team's salad.
29:33I loved it.
29:34The dressing on the leaves.
29:37Fantastic.
29:38Minimum.
29:39And the oats.
29:40How refreshing is Vikars.
29:41And the dressing of Rasambali.
29:43So good.
29:45So good.
29:46I think the concept of grapes is like fresh grapes.
29:50And it's a season.
29:51And it's a season.
29:52It will be from South India.
29:55Who is the king of salad?
29:57Blue team.
29:58Who is the king of South India?
29:59Who is the king of salad?
30:00Come here.
30:01One minute.
30:02What is going on?
30:03Again.
30:05What are you doing, man?
30:07Kassar goat.
30:08Kassar goat.
30:09Do you boil grapes in season?
30:12Yes.
30:13Amazing.
30:14Amazing.
30:16Love it.
30:17Black grapes.
30:18Yes.
30:19Blue team.
30:22Biggest award for any chef.
30:23Maza.
30:24The biggest compliment for any chef.
30:25This is the biggest compliment for the chef.
30:26This is the biggest compliment.
30:27This is the biggest compliment.
30:33Plate is perfect.
30:34Our dish was so good.
30:36Like finger licking good.
30:38Plate licking good.
30:40Look, the plate is empty.
30:42So it shows who made this dish.
30:44So we thought that it will be good.
30:47Chef.
30:48Try this.
30:49Red team salad.
30:51Fantastic.
30:52Fantastic.
31:01What is the crunch?
31:02Good.
31:03Sweet.
31:04Namkeen.
31:05And that charred corn.
31:06Yummy.
31:07This is addiction.
31:11Red team.
31:12Thank you, chef.
31:13Thank you, chef.
31:14Thank you, chef.
31:15Thank you, chef.
31:16Thank you, chef.
31:17Thank you, chef.
31:18Look at the texture they've given.
31:19Crunch.
31:20Very nice.
31:22If I had tasted this salad before,
31:24I would have said,
31:25Oh my God.
31:26I'm going to go to the sky,
31:28the sky.
31:29The sky.
31:30Maza.
31:31Amazing.
31:32Red team.
31:33Red team.
31:36Super salad.
31:39Good job.
31:40What you've made today's dish,
31:44we all have done everything.
31:46You've learned everything today.
31:48You've learned me today.
31:50And you have a lot of value.
31:52Thank you, chef.
31:53It's very nice and delicious.
31:54Amazing.
31:55Amazing salad.
31:56Thank you, chef.
31:57Thank you, chef.
31:58Refreshing is the word.
31:59Thank you, chef.
32:00Very good.
32:04Guys, I'm taking the liberty of scoring this again.
32:06Absolutely.
32:07And I'm like a baby.
32:09Yes, sir.
32:12Blue team.
32:13You are eight.
32:14Thank you for your effort.
32:16Team Red.
32:17Red team.
32:18Red team.
32:19Red team.
32:2010 babies.
32:2110 babies.
32:22Can you give a man to each team?
32:2411.
32:25No, I can't give you 11.
32:30I can't give you 11.
32:32My mind was that I'll give you 11.
32:35But you're getting 10.
32:36No, sir.
32:3711.
32:3812.
32:39Congratulations.
32:40Next to the answer.
32:41Give a man a pending.
32:42I was so happy.
32:43Because we went all the best.
32:46So, our salad got 10 on 10.
32:48Red team.
32:49You're leading.
32:51One.
32:52Come on.
32:53Total score.
32:54Red team 36.
32:55Blue team 35.
32:57We're going next to the next.
33:00We know that we have to cover up.
33:02Two things.
33:03One was the main course and one was the desert.
33:06I have full confidence in my brother.
33:08I have many elements ready.
33:10I have made my mangoes.
33:11I have made my mangoes ready.
33:13I have made my mangoes.
33:14I have made my mangoes.
33:16I have piped it.
33:17I have to put the layering in it.
33:18I have to make my mangoes.
33:19I have to put two layers in it.
33:20I have made a long form of comport.
33:21I have to add another layer.
33:23I have caramelized white chocolate.
33:26That is also my method.
33:27I have made my two-three elements ready.
33:29Two or three elements have already been ready.
33:34The last two dishes are done.
33:35We have only reached one point.
33:37I feel like the pressure is on Banjhmeet because the main course and the dessert are left.
33:41If we have done it well, we will win.
33:43The dessert has also made it and the main course has also made it.
33:46Our gravy is done.
33:47Our mosaic is ready.
33:49The chawal that Chandna Ji has made on the side is also ready.
33:52The main course is ready.
33:59The cabbage is very transparent.
34:02It's not a branch, it's not a branch, you have to cook it.
34:05Cook it.
34:06Steaming it.
34:08Let it all be transparent.
34:10Yes.
34:13It's like the main course is about the main course.
34:17We want to represent the South.
34:20There is coconut curry and a little spicy note.
34:24We want to present the three variety of rice in mosaic.
34:29The main course will be the main course.
34:31The main course will be the main course.
34:35Hello, sir.
34:36Wow, what is going on?
34:38It is the main course?
34:38Everybody is involved in the main course.
34:41Blue team, make care about it.
34:43The Red team is involved in the main course.
34:49There is the main course-
34:50The main course in any restaurant is the main course.
34:52What are you guys' main course?
34:54If you want to make a different twist,
34:57we used a Kashmiri dish.
34:59We made Kashmiri a Chaman Tomato Paneer dish.
35:03We made a mosaic,
35:05which we used to make a mosaic.
35:08Is this your portion?
35:09Yes, Chef.
35:11Who did you think?
35:13Two.
35:15The idea of doing a Chaman Tomato was mine,
35:17but the mosaic was...
35:20This is so beautiful.
35:22And if there are flavors in the pan,
35:25it will be fun.
35:26And we make a mosaic and steam it.
35:29So, for the crusty texture,
35:31we put the mosaic on the side of the pan.
35:37So, the texture will also come.
35:39Got it, Chef.
35:40That was your today's Veeba Tip of the Take.
35:42Thank you, Chef.
35:43Thank you so much.
35:49Blue Team, Red Team.
35:50Just a minute to serve your main course.
35:58The plate looks really good,
36:00but Simran isn't happy with the plate.
36:03What do you want to do?
36:04It looks like pie chart.
36:06Let's make it a Mozart.
36:08I'm saying white,
36:09and then this one,
36:10and then white,
36:11and then abstract that one.
36:12I can add that one.
36:13I can add that one too.
36:14I can add that one too.
36:15I don't know what she wants.
36:17I mean,
36:18when she comes to her dish,
36:19she says,
36:20yes, this looks good.
36:22Okay,
36:23but our captain,
36:25she had a different thought.
36:26So,
36:27while respecting her,
36:28we again replated.
36:3010,
36:349,
36:378,
36:397,
36:416,
36:425,
36:444,
36:463,
36:482,
36:50and 1.
36:58Blue Team,
36:59what is your dish?
37:00What is your dish?
37:01Why?
37:02Chef,
37:03it has a whole south flavor in the plate.
37:10The whole south?
37:11Almost.
37:12Because we have three flavors of rice.
37:14One is coconut rice,
37:16one is polyogre,
37:17which is tamarind rice.
37:18Emily rice.
37:20And tomato rice.
37:21Oh.
37:22And coconut curry is a spicy note.
37:27And to give it a little bite,
37:30and to balance it,
37:31we have a soft layer of bangan.
37:35And this whole rice,
37:37if it looks good with a crisp element,
37:39it's a good one.
37:40That's why it's a good one.
37:41Who was the king of this dish?
37:43You have made it.
37:45This is a very delicious dish.
37:47You have given me a drink of Hindustan.
37:51I miss many years of Hindustan.
37:53Today,
37:54Hindustan is shining in the dish.
37:56It's beautiful.
37:57So, thank you.
37:58Red Team,
37:59tell us about your dish.
38:00Where did you come from?
38:01In our main course,
38:02we have used panneer.
38:03We want to celebrate panneer.
38:07Who is the king of this dish?
38:09Ansh.
38:10So, I think it's better,
38:12that the owner of this dish,
38:13who has worked in this dish.
38:14I'll call him.
38:15Come on.
38:16Hi.
38:19The idea of the dish?
38:20The doing the tomato chaman idea was mine.
38:23Yes.
38:23The owner of this dish,
38:25will explain it.
38:26You can go.
38:27So, Chef,
38:28we've given the tomato chaman,
38:30which is also inspired by a mosaic.
38:35The panneer,
38:36we've also crushed it in the spices,
38:38and fried it.
38:39Then, we've made the mosaic with cabbage,
38:41to give it a color.
38:43And the tomato sauce,
38:45which is made with the tomato chaman,
38:46this is the sauce.
38:47It's made with a walnut,
38:48with a chitney,
38:49and a candied walnut.
38:51It's made with a walnut.
38:52Chaman says salmon.
38:53Salmon.
38:54Salmon.
38:55Sir.
38:57Thank you, Chef.
39:08Spicy.
39:09Oh, oh.
39:17This dish is very tasty.
39:19But the curry is very spicy.
39:22Oh, my God.
39:23It's very spicy.
39:24No, it's not spicy.
39:28I'm alone in the desert,
39:29but there's no other deserts.
39:31The pressure is obvious.
39:36There are many elements that are ready.
39:38The moose has already been piped
39:41and refreeze in the radio.
39:44The only one element,
39:46which is saved,
39:47is the calacan.
39:49It's like a milk type.
39:50It's like a milk type.
39:51I've squeezed it well.
39:52After squeezing it well,
39:53I've squeezed it well.
39:54After squeezing it well,
39:55I've made it well.
39:57It's very creamy.
40:02At this time,
40:03there's a lot of pressure
40:04because we're in the desert competition
40:06and we're in the desert competition.
40:07They're going to go to the desert.
40:09So there's a lot of tension
40:10that our desert
40:11will be able to make it on that level
40:12or not.
40:13There's a lot of pressure
40:14to keep the desert
40:15with the desert.
40:16It's just a little bit
40:17of pressure.
40:18I'm going to take it down.
40:19I'm going to take it down.
40:20For the last course, I'm waiting for the rest of the day.
40:28Desert needs to be on our table in one minute.
40:36Under the desert, I had a sponge.
40:41I had a sponge.
40:42I had a sponge on my counter.
40:44I had a garnish on one side.
40:46I had a sponge.
40:47And Captain Sahab asked him to finish the plate.
40:51He had a little edible flower.
40:55I made my plate ready.
41:03In desert, we have confirmed that those teams will be more than ever.
41:07But Anshmit made the good health, it was also good.
41:12that don't see look at a key home look go in a coyote I guess I am look then
41:22nine
41:25hey
41:27seven six five four three
41:38Two. One. That's it.
41:50Blue team.
41:51My inspiration is Kalakandh, which I like.
41:55And Amrakhand, which is a lot of our home.
41:57I made a mousse from Amrakhand.
42:03I use longan fruit.
42:05Below you will get a longan fruit.
42:08On the side you have a caramelized brownish.
42:11That is caramelized white chocolate.
42:13I also use it inside and outside.
42:15Below you have a vanilla sponge.
42:19And on the side you have a color.
42:22That is Kalakandh.
42:24I have flavored it with a little bit of starnies and cinnamon.
42:30Red team, tell us about your desert.
42:32Chef, it's our desert.
42:34It's called a panna cotta.
42:38It's called a panna cotta.
42:43It's a gel that's on it.
42:45It's also a fennel-dusted brandy.
42:48It's also a crumble of walnuts and almonds.
42:50It's also made a whole course.
42:53After drinking, Archena has made a palate cleanser.
42:56A panna cotta.
42:57A panna cotta.
42:58For the desert.
42:59For the desert.
43:00For the desert.
43:01It's soft.
43:02Very good.
43:03Okay, thank you.
43:04Thank you, Chef.
43:06The new team is really good.
43:22Let's see, the tasting has been done.
43:32The rest of the comments and scores will get results.
43:36We are very nervous that we will cover up in the desert and the main course scores.
43:45Because our soup has not already been done, we are zero.
43:48If we have to win today, we need a good number in the dishes.
43:56Today, we are very important to win the desert,
43:59because the poor brother does a good dessert.
44:02We also want to show that we can not make a dessert,
44:05but we can also make it.
44:07Now, the scores are 36 and 35,
44:10and the scores of two courses in Chef Subir's hands.
44:16Are you ready?
44:17Yes, Chef.
44:20Team Blue, 5 out of 10.
44:26Now, your score is...
44:31...40.
44:32I don't think that our main course is 5 today.
44:38Team Red.
44:42What do you think?
44:43Seven or eight.
44:44Eight.
44:45Eight.
44:46Eight.
44:47Eight.
44:48Eight.
44:49Eight.
44:55Clearly, Red Team has taken the lead at this time.
44:58In the main course,
45:00when we got eight marks,
45:01and the front team got five marks,
45:03I felt good.
45:04I had to show that we were so good,
45:06that we are a good team.
45:07We are a good team.
45:10We are a good team.
45:11We are a good team.
45:12In the main course,
45:13we are a good team.
45:14And now,
45:15we will decide the desert marks,
45:17which team has given the best performance.
45:21performance.
45:26Danvir, are you ready?
45:27Absolutely.
45:28Let's start with Team Red.
45:33Wow!
45:345-1-10.
45:39I mean, the total is 49 and 40.
45:429 points.
45:47We have to beat the lead to Team Blue.
45:52In my mind,
45:53that if we got eight,
45:55we will overcome this challenge
45:57and we will have to perform in Black Apron again.
46:00We will have to perform.
46:11The blood fell on your reserve.
46:13What?
46:17No, the blood fell on my brain.
46:19Sorry.
46:20Oh!
46:21Oh!
46:23Dan!
46:24Dan!
46:28Rootie!
46:29You are the winners of the challenge.
46:36Your dessert was one of the best desserts
46:38of a lifetime.
46:39I have been so beautiful in the world,
46:41so well-executed,
46:43so delicious dessert
46:46I've never eaten.
46:47And you who have played us today,
46:49the two teams were very big.
46:51But that dessert,
46:52your team,
46:53amazing.
46:54MasterChef's the best dessert of this season.
46:57MasterChef's the best dessert of this season.
47:01Hello!
47:03Hello!
47:04One thing,
47:05I've understood all of you,
47:06why were the teams fighting for the Naakpul brothers?
47:11Because of you,
47:12Blue Team won.
47:14What?
47:15Ended your meal.
47:16Come on!
47:17The judges,
47:19thank you for having me as a co-judge.
47:22Contestants,
47:23you all have taught me something today.
47:25So I'm very proud of you.
47:27Thank you all.
47:50My name is Anshmit Singh and my name is Prabhdi Pariah.
47:53And today,
47:54we're going to make the almond garlic piercings.
47:57That is also our favorite, with Fortune Chakki Fresh Atta.
48:02I like this planta so much that I can make breakfast, lunch, and dinner.
48:11Let's start making bananas quickly. I don't have to wait.
48:14First of all, we will take Fortune Chakki Fresh Atta.
48:27In a bowl, we will add some fresh atta in a bowl.
48:31We will add some fresh atta in a little bit.
48:34And add some salt.
48:36Add some wheat in it.
48:38And we will add a soft dough.
48:41How easy it is to do this!
48:45Because it has better water absorption.
48:47The water gets soaked properly.
48:49Therefore, the dough gets soft and doesn't make much effort.
48:53It's a perfect soft dough.
48:56We are all ready to make the paranta.
48:58Now, we are ready to make the paranta filling.
49:01First of all, we will take a grated gobi.
49:04Boiled and mashed potatoes.
49:06We will add some salt.
49:08Chopped green chilies.
49:10And finely chopped onion.
49:12And also chopped coriander.
49:14And we will mix it well.
49:22Now, our paranta filling is ready.
49:24The paranta filling is ready.
49:25Now, we will make the paranta filling.
49:26We will add the pan to warm.
49:28We have many memories of the paranta filling.
49:30With the paranta filling, we have a lot of memories.
49:32Because I remember,
49:33from school to go to school,
49:34we had 4-4-4 paranta filling.
49:38And you?
49:3910-10.
49:40No, I didn't eat it.
49:41It's 10-10.
49:42It is now too.
49:43Now, we will make the paranta filling.
49:45First of all, we will make aloe.
49:47And we will make a small paranta.
49:49The paranta is ready.
49:50Now, I am going to add the paranta filling.
49:56Add the filling a little bit.
49:57So, it will open.
50:01We will make it well.
50:02Now, this is my favorite paranta filling.
50:06We will make it well.
50:07First we will make it well.
50:08First, we will make it well.
50:09Then we will add the flour.
50:11Then we will add the flour.
50:12Then we will add the flour.
50:15Then we will add the flour.
50:17This is our connection with paranta.
50:20Because paranta filling is not the beginning.
50:23Paranta filling is not the first part of the paranta.
50:25We have to eat at breakfast.
50:27We also eat at breakfast, lunch and dinner.
50:29At the hour at 3 p.m.
50:30We will eat it at 3 hours.
50:32I don't have time to eat it.
50:38We will also put it on the other side.
50:40We will take it well and crispy.
50:42Look, this is a fortune made of Chakti Fresh Aata.
50:46How soft and fluffy is this.
50:49Aata is so good that it feels smooth at the time.
50:53After a while, the Aata is full of salt.
50:57It feels soft at home.
51:00It is perfect at home.
51:02Now the Paranthas are ready.
51:04We will plait it.
51:11Now the Aalu Gobi Paranthas is ready.
51:13We will add our Coriander Compound Butter.
51:17We will serve it with Chakti and Dahi.
51:21Our yummy and fluffy Aalu Gobi Paranthas is ready.
51:25And that is so fast.
51:27Because with Fortune Chakti Fresh Aata,
51:30the effort is full of 100 guarantee.
51:41Please welcome the Big Daddy, the OG Master Chef India Judge,
51:44Chef Ajay Chopra.
51:46Today is the day of war.
51:49You will assign a category to every single category.
51:55You should see these 5 ingredients in your dish.
52:00Let's see what your luck is brought to you.
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