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MasterChef India 9 20th Febuary 2026
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00:18Welcome to MasterChef India, co-presented by Viva Mayo Ketchup & Sauces, co-powered by IKEA,
00:24Fortune Chucky Fresh Ata, Partner Coler, Catch Salts & Spices, Widget Sales, Swiss Frozen Snacks & Spectre Quartz Services.
00:33When Jagannath Ji's name entered, we entered the kitchen.
00:38I was scared of seeing the clothes, that there will be something necessary in it.
00:43All of you have a clothes in front of your counters.
00:46Today, it is your honor and your challenge.
00:54Any guesses, what will happen in this?
00:56It seems that something is very difficult.
01:00What will happen with a small clothes?
01:02There will be a lot of things.
01:03This is MasterChef.
01:05Here is a small, big thing.
01:07Everything is big.
01:08It was like yesterday's challenge.
01:09Today, it may be something like this.
01:11It may be something from our comfort zone.
01:13It may be something from our comfort zone.
01:15It may be something from our comfort zone.
01:19Today, it may be something very exotic.
01:24It may be something very exotic.
01:27Let's see, I'll tell you a story about an exotic ingredient.
01:29It may be something from our comfort zone.
01:31It may be something from our comfort zone.
01:35It may be something from our comfort zone.
01:37It may be something from our comfort zone.
01:39In that time, there was a new ingredient in India.
01:44The route of the South of America.
01:48The new ingredient was very expensive.
01:57It may be something from our comfort zone.
02:01This is the unique ingredient of the third.
02:03It may be something from our comfort zone.
02:04The typical ingredient is our comfort zone.
02:12This is a kind of ingredient that has a new knowledge of the chef at Heston Bloomingthalp.
02:18This is a kind of ingredient that Attica, the best restaurant in the Southern Hemisphere,
02:26comes in 17 courses in the main course.
02:29And at 10 to 7 tables, someone eats a dish.
02:33Are you ready for watching?
02:34Yes, Chef.
02:37On three.
02:43Two.
02:46One.
02:54Alu.
02:56Alu.
02:56Yes, Alu.
02:57Everyone guessed from Biryani's story.
02:59Today we thought it was an elimination challenge,
03:02because Alu has given us a skill test,
03:05make a potato bracelet,
03:06do all this.
03:07It comes in a skill test.
03:08But in the pressure test,
03:09there is a dome,
03:10there is a pool,
03:12there is something like this,
03:13there is Alu.
03:15In all of us,
03:16in any corner,
03:17you will find the Alu,
03:18in any corner,
03:18somewhere you will find the Alu.
03:20And you,
03:21the audience,
03:23in this moment,
03:23you will feel like,
03:25that Master Chef's level,
03:26on this table,
03:28you will find the Alu.
03:31But not a little bit of Alu,
03:33take the Alu,
03:34take the Alu.
03:34Take the Alu,
03:36take the Alu,
03:36take the Alu,
03:37take the Alu,
03:37take the Alu's range.
03:39After the water,
03:41the most versatile ingredient,
03:43is the Alu.
03:45Today,
03:46you have the responsibility,
03:47to make this simple Alu,
03:49very special.
03:52In front of you,
03:54there are 5 kinds of Alu.
03:55Purple Potatoes,
03:57White Potatoes,
03:58Long Potatoes,
03:59Russet Red Potatoes,
04:01and also Baby Potatoes.
04:05In front of you,
04:06all of the Alu's character is different.
04:08Every one of the cooking techniques,
04:11is different.
04:13So,
04:14the Alu's character,
04:16according to that,
04:18you have to make a dish.
04:19You have to focus on this thing.
04:22Look,
04:23as India is celebrating,
04:25today,
04:26you have to celebrate the Alu.
04:28Whatever,
04:29take the Alu,
04:30make an extraordinary,
04:31exotic,
04:32Master Chef's level dish.
04:35That means,
04:36in this Black Apron Challenge,
04:38your core ingredient,
04:40is the Alu.
04:41So,
04:42all of you,
04:44make the Alu the best.
04:46It's not very simple.
04:47What?
04:48No?
04:50It's not a simple thing.
04:50No,
04:51no,
04:51there's a lot of things.
04:53Okay.
04:54Let's do it.
05:02Let's do it.
05:03Let's do it.
05:21Korean cuisine.
05:22We've never made Korean cuisine.
05:23We've never made Korean cuisine,
05:24but we've eaten.
05:25And what did you get to Simran Himanshi?
05:27Mexican.
05:28Hello.
05:29As we've studied,
05:30I love Mexican,
05:31I said,
05:32this is what you thought of my mind.
05:33I actually love Mexican.
05:35It's also very nice.
05:36We both love Mexican.
05:37But we've never eaten Mexican food.
05:40French.
05:43Italian.
05:44Lebanese.
05:45We all have our core ingredient,
05:48i.e.
05:49And that is the cuisine that they have cooked.
05:52Like, every cuisine has made alu,
05:54and the alu has made every cuisine.
05:57That's the way,
05:59today,
05:59you also have made alu a master-ship level dish.
06:06Is alu the best challenge?
06:10I'll give you 60 minutes.
06:15MasterChef's world-class pantry in Viba's special zone,
06:17you'll get Viba's wide range of super tasty ketchup,
06:20a variety of creamy mayonnaise,
06:22dressings,
06:23sauces,
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06:26Because the beauty of Viba is Viba.
06:30In the IKEA zone,
06:31you'll get all style of plates and bowls,
06:34and here you'll get cast and pans,
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06:40In the Fortune rack,
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06:47and other things.
06:49And to give your cooking stations
06:50bold and luxurious look,
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07:02catch sauce,
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07:04Catch sauce,
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07:06you'll get catch sauce,
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07:09and pink rock salt.
07:13And you'll power the electronic appliances in your kitchen.
07:16In the zone,
07:18you'll get durable refrigerators,
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07:23and a lot of things.
07:25In the ready-to-cook frozen snack section,
07:28you'll get quality samosa sheets,
07:30spring roll sheets,
07:32delicious puff paratha,
07:33puff pastry sheets,
07:34crispy threads,
07:35tasty kunafa dough,
07:36and a lot of things.
07:40Make your kitchen hygienic and maintenance friendly.
07:43Spectra Quartz surfaces.
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07:46experience the MasterChef feel
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07:52Are you ready to cook?
07:54Yes, Chef.
07:56Get.
07:56Set.
07:58Aloo!
08:03There was green pepper,
08:05red pepper,
08:06which is made of potatoes.
08:08I had made tomatoes,
08:09tomatoes, onions,
08:10and basic-basic things.
08:11So I had made a spice blend.
08:13Who had made it?
08:15I went to the pantry run,
08:17so I went to the equipment area,
08:19so I went to the equipment area,
08:19I went to the equipment area,
08:20which we needed.
08:27Mexican,
08:28Lebanese,
08:29Korean,
08:29French,
08:30Italian.
08:31There are 5 cuisines,
08:32and its foundation now.
08:34But the foundation is only 30 seconds left.
08:37Let's go.
08:39The most important beef in Kunaafa
08:40is in the Kunaafah.
08:42I am giving the gel of passion fruit,
08:45so I am also giving the passion fruit.
08:46I also bring the passion fruit,
08:47and I also bring the passion fruit.
08:47Some supporting elements also.
08:49By chance,
08:50we will have something to eat.
08:50If there is a failure,
08:51then I can work on it.
08:57And...
08:58Mozzarella is not.
08:59Dukan.
09:00Dukan.
09:03Dukan.
09:03What happens in Indian recipes,
09:05is that we have more in the years.
09:07There is a little monotonous flavor,
09:10which we need to build,
09:11which is Italian cuisine.
09:12So I take two or three things
09:15from the pantry.
09:21Come on, guys.
09:22It's been 5 minutes.
09:25It's been only 5 minutes.
09:25It's been only 5 minutes left.
09:30Let's put it in the fridge.
09:32Let's put it in the fridge.
09:34Let's put it in the fridge.
09:35Let's put it in the fridge.
09:36White potato fork.
09:37Espuma?
09:38Yes.
09:38Then we can boil it in the fridge.
09:40No, no.
09:41I don't want to boil it in the fridge.
09:42It's a lot.
09:43It's a mash.
09:44Let's do 6 elements in the fridge.
09:46After 5 minutes of the pantry,
09:48it's almost 7-8 minutes every element.
09:49So we have to try to make the maximum
09:51things in the oven.
09:53I'll start with it first.
09:54I'll put it in the fridge.
10:00I'm going to eat the passion food.
10:01I'm going to eat it.
10:03I'm going to eat it.
10:04I'm going to eat it.
10:06I'm going to eat it.
10:06I'm going to eat it.
10:07I'm going to eat it.
10:08I'm going to make the crispy structure of the pastry.
10:11I've started the preparation.
10:19I'm going to eat it.
10:22I'm gonna eat it in the fridge because we can just eat it.
10:26I'm going to eat it.
10:26Let's get started.
10:26We got to eat it.
10:27We used to have a hero and to eat a potato?
10:29That is why it's tough.
10:30But it's impossible.
10:32Because it's the trend that we're all in the young generation.
10:35so we will do it in a healthy way today.
10:37We will dry it and spread it a little.
10:47I got Lebanese cuisine.
10:49I am happy because we have eaten Lebanese a little bit.
10:54We also know some of our tastes.
10:56Today, making good food and safe is very important
10:59because today we have an elimination task.
11:01We can get out of this kitchen.
11:08We have an Italian cuisine.
11:10It is the next semifinale week.
11:11That's why today's challenge is very important.
11:14We can't play here.
11:15So we need to show some skill.
11:18So we are making a dessert.
11:20There is something in this black apron that has a different anxiety.
11:25I can't focus on anything at one time.
11:28I'm going to roast the hot sauce for the hot sauce.
11:32I'm going to boil the aloo.
11:33I'm going to boil it.
11:34I like Mexican cuisine.
11:37We both love it.
11:38But we've never cooked aloo in Mexican cuisine.
11:41It's very easy on the surface.
11:42It's just aloo.
11:44But we've got aloo in MasterChef.
11:46It's also in the Black Apron Challenge.
11:48So we have to do a crazy invention with it.
11:52In the 60 minutes, we have to make a dish with French technique.
11:57We have to make a dish with aloo.
11:58We also have to make a dish with aloo.
12:01It's said that the health is great, it's great.
12:03That's why we have to make a healthy way to make food.
12:06It's a soya bean oil.
12:07It's a nutrifier which gives health 5 benefits.
12:10And it's a kudrati antioxidants which helps to increase aloo.
12:13It helps to increase the oil.
12:16Before we have made a crosshaw,
12:18but we've never made a crosshaw until now.
12:21So I've sliced the potato nicely nicely.
12:26And I've given it a shape of the crosshaw.
12:29And then put it in the oven.
12:32So we've tried to do this first.
12:35So if it's not ready for the time,
12:38then we have to be at least ready for our plan.
12:45And then put it in the mandarin and put it in the oven.
12:48It's about 20 minutes in an hour.
12:50It's so much motivated to make the chips.
12:54If we're in the last day in our kitchen,
12:56then Himanshi made the chips.
12:58It's so cute with a little flower.
13:01I said, let's do it quickly.
13:02It's only 60 minutes.
13:05Hanji.
13:06Hello, Chef.
13:07What are you doing?
13:08Chef, I thought something.
13:10I had a thought.
13:10I thought that when we come to MasterChef,
13:14we're only going to eat on the plate.
13:16Will we do it on our own?
13:17No.
13:18Today we'll make a plate of aloo.
13:21Aloo-tokali jar will get a new shape today.
13:25How's it going?
13:26It's an interesting thought, Simran.
13:27But it's technical.
13:29There are chances of mistakes.
13:31There's a risk in this mode.
13:34If it happened, it will be very good.
13:37But it can also fall flat.
13:40Now I think it will end up at a time.
13:43Our whole work is done.
13:45Our chipotle sauce is ready.
13:47Now it's high time to make our basket,
13:50which is our edible vessel.
13:52So I added a lot of cheese in the pan.
13:55We have sliced the baby potatoes.
13:58It's all arranged.
14:00It's all arranged.
14:03It's not, baby.
14:04It's not.
14:04There's another one under.
14:05Let's show it.
14:06We'll do it.
14:07We'll do it, right?
14:08How do we do it?
14:09If we keep the hot boil,
14:12we'll cut it off.
14:15There's a risk.
14:16Because we have to go to the semi-final,
14:19we'll cut it off.
14:20We'll cut it off.
14:25Wow.
14:26I love French.
14:27What are you making?
14:28Today, we're taking a little bit of an Indian.
14:32Because there's a French influence in the pond.
14:34There's a Vadoon curry.
14:36So we're making an espuma, which is a French technique.
14:40There's a little parmesan flavor,
14:42because French love their cheeses.
14:44There's a crossover.
14:46But we're making a potato crossover.
14:48Then, after that,
14:50we're making a parmesan crisp.
14:52And with that, we're making a palm dish.
14:56We're making purple potatoes.
14:58In French cooking,
14:59there are many classic dishes in potatoes.
15:01You're using the reference.
15:02Whether it's a Dauphin wine,
15:05whether it's a pom rosette,
15:07a pom douche.
15:08But the disadvantage is that
15:10when you put a lot of classes together,
15:13sometimes there's confusion.
15:15Right.
15:16I think that advantage and disadvantage
15:17you have to have to look at balance.
15:20The competition is very tough.
15:22That's why we've planned more.
15:24But that's why we're getting
15:26a negative position.
15:28Because the time is coming.
15:30We're getting a lot of things.
15:33But our potatoes are boiled.
15:35We're getting ready.
15:36We're getting ready.
15:38We're getting ready in the oven.
15:39We're getting ready for 10 to 15 minutes.
15:43MasterChef,
15:43we're getting ready for this aloo challenge.
15:46Now, it's only half an hour.
15:52So we're getting ready for 10 minutes.
15:5520 minutes.
15:55I'm going to be the first half an hour.
15:58I'm going to make a meal.
16:00If I'm not going to make a meal.
16:04You're getting ready to prepare for 20 minutes.
16:05I'm going to make a meal.
16:07So when I first went to make a meal,
16:13I will go through 7 minutes,
16:15the meal goes through pizza,
16:16I will make a meal,
16:16so you don't have to work.
16:17It's not any time I expect to make a meal
16:17I will make a roll of cannoli and fry it.
16:19He is also making a proportion that our cannoli is crispy.
16:23When judges eat, a snap, a crunch.
16:26Do you know how many Punjabis are in Italy?
16:29Oh, oh, oh, oh.
16:30The Parmesan is making all of them.
16:33The Parmesan and Regiano are making their hands from their farms.
16:36They are mostly priced in the world.
16:39The Parmesan, which was in the Second World War,
16:41was the verge of extinction.
16:43The whole dairy industry, Italy,
16:46has made the dairy industry.
16:49Now tell me.
16:50The dairy industry is also made.
16:53Tell me about it.
16:55What is making it?
16:56Chef, we are making a dessert with a dessert.
16:59We are making a cannoli.
17:00The dough will be made with my dairy.
17:02The filling will be made with purple potato and mascarpone.
17:07The crumble will also be made with citrus and almond.
17:11We will also make a coffee gelato.
17:13We will dust it with the skin of the purple potato.
17:16I love that you are taking a risk.
17:18I am happy with that.
17:19And I'm scared too.
17:20Because you slip in this dish is very easy for you.
17:24If you don't have to balance the flavors.
17:27But I love it, Anshmeet.
17:28You are making a long jump.
17:31You can go straight to the semi-final.
17:33And you are making a sense of your Italian food.
17:37Now translate it.
17:38Yes, Chef.
17:40We have to take danger.
17:40The tension has changed.
17:42That the expectations are increased.
17:43If this is right, we will begin to say,
17:46what will we have to do today?
17:47We will get to get a place in semi-final.
17:49It will get a place in the middle of the pan.
17:54We don't have time to see others.
17:57What's going on?
17:59We just have to keep ourselves on the plate.
18:00This was our aim.
18:01What's going on?
18:02Chef, I'm making potato kunafa.
18:04I'm giving potato mousse.
18:07I'm giving passion fruit gel.
18:09And I'm giving my purple potato crisp.
18:13So, you're making sweet kunafa?
18:15Yes, Chef.
18:15Look, an interesting idea, Yasmin,
18:17but cheese and almond balance is very good.
18:21But if the filling is overpowered,
18:24the almond is dipped,
18:25then it will be regular.
18:28So, this can be a challenge.
18:33Are you adding some flavor with almond?
18:35Lemon and it's flavor.
18:37So, the flavor with almond,
18:38if you increase its balance in your filling,
18:41then the perception of cheese will go on to you.
18:44This was your tip of today.
18:48It's important in the techniques.
18:50You do good things.
18:52You do good things.
18:53The flavor of your flavor is very good.
18:55That the things in the last 15-20 minutes
18:57that are bad things in the last 15-20 minutes,
18:59that would not happen today.
19:00Yes.
19:00The food is the risk.
19:02We don't want to take any risk today.
19:04We are close to our house today.
19:07There are two ingredients that will be made in the oven,
19:09and one is the one that will be made in the fridge.
19:11So, this will be the first work.
19:12Then sugar syrup,
19:13and the rest of the milk and the cream,
19:15all that will be made in the gas.
19:16So, that was the last one.
19:18We were going to the table
19:19and everyone is taking risks.
19:24I think Anju Manju Ji is probably the best risk.
19:30Korean noodles,
19:31thick potato noodles,
19:32they are making.
19:33And they are saying that we will make some sweet.
19:34We will make some sweet.
19:35The sweet potato noodles is made,
19:37but we need an expertise to make it.
19:40And it is very limited.
19:40Anju Manju Ji,
19:42let's do it.
19:42Let's do it.
19:43Let's do it.
19:44Where Ajankya and Vikram have French cuisine,
19:47and Anjadeep and Prabhadeep have Italian cuisine,
19:50they are naturally blended in this cuisine.
19:53But in Lebanese cuisine,
19:54they are not so high.
19:56They are talking about meats.
19:58So,
19:59where Mehfuz and Yasmin have a real-time challenge,
20:02and how to make it,
20:03and to make it,
20:04and to make this fat sauce,
20:05if it will make it,
20:06I think it will be the best dish in this kitchen.
20:08What do you think, Chef Kunal?
20:10Who will go to the house today?
20:12Ajankya and Vikram,
20:13who will work with Alu?
20:15I haven't seen it yet.
20:18Alu is such a thing,
20:19that sometimes you will satisfy
20:22and sometimes you will be disappointed.
20:23And sometimes you will be disappointed,
20:23that Alu...
20:25So, the bandwidth of Alu,
20:27how will people think about it?
20:29It will be interesting.
20:36In the last 20 minutes,
20:38the info of Alu isìš±.
20:40fry fish with a potato.
20:44We will fry rice.
20:45We will fry fish.
20:51We will fry fish with a potato,
20:51And the other half of the potl yaom would fry fish with a fish.
20:59So, we have divided the things.
21:01We have made an edible plate, but when we taste the cheese,
21:05the cheese can be cold and rubbed,
21:06so, for giving it a little flavor,
21:08I made a Mexican seasoning.
21:11The sugar syrup is the most important part of the kunafa,
21:18which will be a rose flavor.
21:19So, I have prepared it.
21:21After that, the kunafa is fully ready.
21:24I have put it outside so that it will be cold.
21:25If I put it in warm,
21:28there will be more chances of it to break.
21:30The purple one was kneading it with the noodle shape.
21:35If it was water, then I added a noodle.
21:37It will come a little purple.
21:38We are very excited to see how the color comes from it.
21:41MasterChef, for the last 10 minutes.
21:47The most attention we had to do is to break it,
21:51or to break it in water.
21:53It is very firm,
21:54because we didn't use any egg in noodles.
21:57If we put it in noodles,
21:59it will be packed very quickly.
22:00It will be formed.
22:01But we wanted to put it in noodles.
22:04We will make it with potatoes.
22:06We will make it with potatoes.
22:06Oh, wow!
22:07The noodles?
22:08Yes.
22:09Have you ever made it before?
22:10No.
22:12Do you eat Korean food?
22:14No.
22:15Do you eat it?
22:16No.
22:16No.
22:45No.
22:46Where you wrap out,
22:50no yellow is.
22:52Do it perfectly?
22:56No yellow one more.
23:07It was a little purple, light bangles, and its texture was so good.
23:13It was very good.
23:15It felt like we had won a long fight.
23:19The chef should also like the taste of the chef.
23:26How do you make it?
23:29It's a putty-two.
23:31I'll trim it.
23:33Do we trim it with scissors?
23:35Yes.
23:35Do we have a knife?
23:36Yes.
23:38If you don't have a dish, we'll have to take a plate.
23:41It's edible.
23:42Add the meat sauce, and the nibbu-chat masala
23:45I'll taste the menu.
23:46Our whole job is done.
23:49Our only hot sauce is ready.
23:51Our only chipotle sauce is ready.
23:53I've been roasting all of the things.
23:55Green tomatoes, onion, chilies, garlic,
23:59all of these are roasting all, but time to assemble only,
24:02I felt like...
24:03that this dish will be completed or not?
24:07Because the whole table is filled.
24:09Both, come in.
24:11You have to ask something.
24:11You don't need to listen to anyone.
24:13Both, come in.
24:14It's a personal thing.
24:16According to your opinion, who will go to your house?
24:20What do you think, which one can go to your house today?
24:24Why did you ask this question?
24:26This is the question of the lads.
24:28Which dish has been incomplete today, maybe.
24:31That's what it looks like today.
24:32I don't want to go to your house today.
24:34They're telling you all.
24:35I feel like Anju Manju Ji can be done
24:37because the Korean cuisine is not familiar.
24:43Anshmit seems to me a little doubt.
24:48Because he's getting to make one thing for each other.
24:52I don't have to give anything new.
24:54When he took our name, Anshmit and Prabhup,
24:57it seemed to me that I had the best performance today.
25:01I'm going to prove this thing.
25:03But at that time, I didn't have anything to say.
25:06We can't say anything.
25:07But that has a lot of motivation for us to give our best.
25:12We won't go.
25:14Very good.
25:14It's our aim.
25:15I like this attitude.
25:16We won't go.
25:18Here, we're the biggest competitor.
25:20We're the biggest competitor.
25:21Because when a dish comes in front of us,
25:23the judge of our previous dish and our previous dish,
25:26we compare it with our caliber.
25:30So we're the biggest competitor.
25:33Yeah, how about our stuff?
25:35Can I research the plating?
25:36Yeah.
25:36What time will I try to see?
25:37The plating is starting to come.
25:37I don't understand who I will do it.
25:40The plating is there.
25:41It's just a problem.
25:42That's why I'm here.
25:44This is why I'm here.
25:44How about it?
25:44Anshmit, Manjoo doesn't know who it is.
25:47What's your name?
25:48Show me.
25:49If you put these elements in a brown plate,
25:52then you will see brown plate?
25:53And you will see brown plate?
25:53How one will see the male plate?
25:54How does it do it?
25:56He will let it here.
26:10Let's do it.
26:11It's amazing.
26:12What is it?
26:13Brown ticky, brown base, brown, brown, brown,
26:18all the brown, the most fundamental thing.
26:20We keep it like this.
26:22At least there will be an elevation.
26:23Is it better?
26:25Like this?
26:34No.
26:35The best option is plating.
26:39I have two options.
26:41The best option is plating.
26:43I will do the best.
26:43This option is a fail.
26:44As you can add a cannoli in it.
26:46Where did the cannoli go?
26:47It will be closed.
26:49What is the problem in this option?
26:52There is so big and strong border on this plate
26:55that you might not justify in the design.
26:56Don't justify in the design.
26:57There is a chance for you.
26:59There is a chance for you.
27:03There is a chance for you.
27:07From there, there is a chance for them.
27:12Do you understand?
27:15This plate has been thrown.
27:24Last two minutes.
27:27We have to keep the plating time.
27:30The idea of the Ikea's stylish plates will elevate our plating.
27:33And they will always keep us MasterChef ready.
27:40The taste of the aloo is our dish.
27:42The taste of the sauces is good.
27:44We are satisfied with the taste.
27:48I have seen my elements as well.
27:50It is perfect.
27:51Plus, my plating is also beautiful.
27:53We are confident in our dish today that we will save this dish.
27:5610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
28:11That's it.
28:12Time is finished.
28:13Back is finished.
28:14Today's challenge was your core ingredient.
28:18To make our ordinary aloo extraordinary.
28:20And for that, you got the cuisines.
28:23Now it's about tasting.
28:30First of all, Simran Himanshi.
28:44Our dish is called M2M, Matra to Mexico.
28:51And our plate is made of aloo.
28:54Baby potatoes.
28:56And we have combined it and shaped it with cheese.
29:00There are two potato cakes.
29:02There is smoked chipotle chicken stuffing.
29:06And we have made the red chipotle.
29:09And the green one is made of salt.
29:12And we have corn cobs.
29:16If the dish is basically cooked,
29:19I can tell you this dish you won't get Mexico's visa.
29:25I don't understand the bakery in which aloo is filling.
29:28They look almost the same to me.
29:31If you can keep it on the different plate,
29:33you would look better at the plate on either.
29:53Your thought was good, but this basket, when it's binding, when you add something with something or another binding,
30:03until it gets out of the ground, it's perfect.
30:08Until you plate it, it gets a little chewy.
30:11Yes.
30:12That's what it's happening with.
30:13But you've made a little bit of a tip.
30:17I'll say that there are Mexican flavors from Punjabi.
30:21Yes.
30:23But I still feel that wherever the taste is so good,
30:26you could do better with the aloo.
30:26You could do better with this presentation.
30:29What you've got to eat Mexican food is in your chattis.
30:33Absolutely.
30:34Very good.
30:35It's spicy.
30:36It's burning.
30:37It's enjoying America.
30:39It's a good taste, but it's a good presentation.
30:42Very good.
30:43Very good.
31:23I was very excited about the dish, so tell us about your dish.
31:27Chef, we have made this dish. Potato Amur.
31:30We have made a canoli, which is Italian-Sicilian canoli.
31:34The dough is also made with potatoes.
31:38The filling is also made with purple potato mousse.
31:42And the crumble is also made with citrus.
31:44We have made a cup of coffee and vanilla.
31:51You think the combination of coffee and aloo is good?
31:54Aloo is good with everything.
31:57Aloo is good at all.
32:00Coffee is a very distinctive flavour.
32:02If chocolate and aloo is probably a better combination.
32:06Although I didn't taste it.
32:07I didn't taste it.
32:08Purple potato is very good.
32:12Creamy and fruity notes are also made.
32:14So, hot on point.
32:17Right?
32:17Let's see the execution.
32:21What is a dream?
32:39What is a dream?
32:41What dream?
32:42What dream?
32:42Chef, I want to go to the food line and learn about cuisines.
32:46And then at the end, I want to open a cafe or restaurant.
32:49I'll just go to the restaurant to eat this dish.
32:51Ah!
32:56This is brilliant.
32:59Aloo's own dish is made with you.
33:02You made it delicious.
33:02This dish is made with me.
33:07This dish is made with you.
33:08The dessert you made, especially the cannoli.
33:11It's also made it like this other world.
33:13It's made so perfect.
33:15And it's made the cream inside.
33:17It's made it.
33:18It's made it.
33:19It's made it.
33:21It's made it.
33:21Wow.
33:22That's the beauty.
33:23That's the beauty.
33:24That's the beauty.
33:25Late.
33:31Don't go to Italy.
33:34Because they will keep you there.
33:37Anshmeet Prabhadeep, only three words for you.
33:40Chak de Phate.
33:42Chak de Phate.
33:43Chak de Phate.
33:48Now, this is your master chef's best dish.
33:51Chak de Phate.
33:53Chak de Phate.
33:54I like it.
33:55I don't know the rest of it.
33:57But you don't have to go home today.
34:01Chak de Phate.
34:03Chak de Phate.
34:06Wow.
34:07Wow.
34:08Wow.
34:14Congratulations.
34:15You both are safe.
34:18This is the gold standard for aloo now.
34:21Not in India.
34:22In Italy.
34:24It's a real thing.
34:25I'm happy to prove that Yasmin's story.
34:29The light that he put inside me today,
34:32he put it well.
34:33It's a beautiful Yasmin.
34:44Let's go quickly, element by element.
34:46This is your aloo kunaafah.
34:47Yes, Chef.
34:48Sauce?
34:49It's a passion fruit.
34:50Okay.
34:51And this is mash?
34:52It's a mash.
34:53It's a pistachio and aloo cream.
34:55And this is a mousse of aloo and nutmeg flavor.
34:59What's your name?
35:01Al-batata kunaafah.
35:03Al-batata?
35:04Al-batata kunaafah.
35:05Yes, Chef.
35:06There are also aloo krisp.
35:10You added the aloo in the shreds.
35:13Did you put it on the shreds?
35:14Did you put it on the shreds?
35:15Or did you put it on the shreds?
35:17Yes, Chef.
35:18I browned it and fried it.
35:21After that, it's totally browned it came to bake it.
35:41The filling of the cheese is also made.
35:43Now it's also made of the purple potatoes.
35:44Yes.
35:45The dessert you have made is a very good representation of the Middle Eastern dessert.
35:49It's brilliant.
35:50And by the way, you put the aloo in the shreds.
35:54It's crunchy.
35:55It's very good.
35:56This is a dessert.
35:58And when you put the chashni on it,
36:02I thought it was less.
36:05It's sweet.
36:06It's sweet.
36:08It's sweet.
36:09And if you're making a dessert,
36:11it's sweet.
36:13It's sweet.
36:14It should be a decent level.
36:15Yes, Chef.
36:16It should be a decent level.
36:18Yes, Chef.
36:18Actually, what's happening, Yasmin?
36:20You have fried the aloo, right?
36:21Yes, Chef.
36:23Yes, Chef.
36:24The aloo has been drinking the aloo.
36:25Yes, Chef.
36:27The aloo has been drinking the aloo.
36:27The dish has failed three places.
36:28One is the aloo's frying.
36:30The other is the aloo's frying.
36:32The other is the salad or the breaker.
36:33The other is the aloo's frying.
36:34And the third is the aloo's frying.
36:38Yes, Chef.
36:42Ajinkya Vikram, please take our dish.
36:47Oh.
36:49Oh.
36:49Oh, it's your.
36:50Our dish's name is Pom de Forms.
36:53Pom de Forms.
36:53In French, Pom means potato.
36:55It's different forms and textures.
36:57We have made it.
36:58So, in all the elements,
37:00potatoes are used in major elements.
37:02We have made potato and parmesan crisp.
37:04Good.
37:05We have made potato croissants,
37:07which we have made confit.
37:10We have made pom de chez,
37:12which is made with purple potatoes.
37:14We have added siphon foam.
37:17That is,
37:18Vaduan masala and potato espuma.
37:21Vaduan masala is basically French masala,
37:24which has been used in India,
37:25which has been used in pondicherry.
37:27And actually, in France,
37:28it can be used in France.
37:28So, we had to add that.
37:30So, we had to add that.
37:32So, we had to add that.
37:32So, we had to add Indianness red dish.
37:33And we had made fish with basic garlic.
37:38So, we had to add five ways of potato forms to this plate.
37:42Yes.
37:42And then, we had to add fish.
37:44Because it was very carb and fat heavy.
37:47So, we had to compliment it.
37:48And we had to balance it.
37:50So, we had to add fish with everything.
37:52So, if you give a salad,
37:55usually, what do we do?
37:56Usually, what do we do?
37:56We clean the palate.
37:57So, on the other side of the potato,
37:59as we taste it,
38:00the salad is better.
38:02Okay.
38:03If I look at this,
38:04this is a very scattered dish.
38:06This is collected.
38:07This is a very scattered dish.
38:08This is a very scattered dish.
38:08This is a very scattered dish.
38:09I understand that you have to pipe it properly.
38:12But you feel like this is cooked and cooked.
38:17When it comes out,
38:18the color came out,
38:19then it came out together.
38:20And it has a lot of fat in it.
38:36Coffee and potatoes are a classic.
38:39But when we eat potatoes,
38:42only oil as a medium of coffee,
38:45is not great.
38:46Classically,
38:47potato and duck fat,
38:48coffee is not great.
38:49That's what we're talking about.
38:50We're talking about.
38:52It's an oily oil.
38:53Right?
38:54So, if you don't have any coffee,
38:56if you don't get anything,
38:57then it's a clarified butter.
38:59It will taste.
38:59It will taste.
39:01It will taste.
39:01It will taste.
39:01Aaloo and butter,
39:01the combination is very good.
39:03So, it was not a great idea.
39:07It was not a great idea.
39:08Doucher potato,
39:09its juiciness is very important.
39:12It's dry.
39:14It's dry.
39:16It's hollow from the top.
39:17It's hollow.
39:18It's not hollow.
39:19It's in the mouth of mashed potatoes.
39:21When you eat doucher potatoes.
39:23And the third thing,
39:24you've made foam.
39:25I love it.
39:25I love the thought
39:27that it's going to take pondicherry.
39:29Because if you have to connect with France
39:30and India,
39:32then pondicherry is the perfect connection.
39:35And you've added the thought of Vadovan.
39:37It's very good.
39:39You've explained it.
39:41It's about 20 to 90.
39:43Okay.
39:47Anju Manju ji, come.
39:52Tell me.
39:53What is made?
39:54Our dish's name is Korean heart.
39:56Korean heart?
39:57Korean heart.
39:58What a word.
39:59We have used purple potatoes.
40:02Yes.
40:02And potato starch.
40:04And also,
40:05the white potatoes.
40:07We have all the white potatoes.
40:09And the white potatoes.
40:12We have made noodles.
40:14White and purple potatoes.
40:16And potato starch.
40:17Your dish's highlight is that
40:19you have made noodles from the almond.
40:22Korean style.
40:23Noodle is a highlight.
40:24And on the other side,
40:25there are chicken and mushrooms.
40:27It's a mushroom.
40:27It's a salad.
40:29It's an egg.
40:30It's an egg.
40:31Let's marinate it in the soy.
40:32Yes.
40:33Right?
40:52I've tried to make noodles with almond noodles.
40:55Yes.
40:55No.
40:56It's a simple mistake.
40:58People are leaving now.
41:00Forget it.
41:01No.
41:02That's the best elements.
41:04It's a cool movie.
41:06When one character is telling a story,
41:08and the rest of the small characters are supporting a story,
41:11those things.
41:12The story is called Aluki.
41:14In the world,
41:15there are many bunch of staples.
41:17Like in India,
41:18it's a chia-wal or a roti.
41:44Thank you, sir.
41:59I think you know where to win this fight?
42:02You win this fight in your pick-up pantry.
42:06When you decided that I'm going to be supporting cast,
42:09but it was not easy on the Korean taste,
42:13because in Korean taste,
42:15there are meatiness, umami and multiple layering.
42:19How did you achieve this?
42:22I don't know, but well done!
42:53Do a job.
42:55You don't go back.
42:56You also put your apron on and sit.
43:00Thank you for your support.
43:03Today's film was started with five main characters.
43:08Five men.
43:09There are three men.
43:11Now, it's time to know which men are going to be in the semi-finals.
43:16Time for results.
43:20Now, let's talk about that one,
43:22that is safe.
43:25And the first safe one is safe.
43:31That is...
43:33Ajinkya Vikram.
43:36Congratulations.
43:37Welcome to the semi-finals.
43:41Ajinkya Vikram, this should be a wake-up call for you.
43:45100%.
43:45Now, one of you will join us today,
43:49and one of you will join us here in the semi-finals.
44:00The food is limited.
44:02This is the time for food here,
44:02gives me your food.
44:04In...
44:05Today's food,
44:07is it not very low?
44:09In...
44:14It's not cold.
44:15It's petty known to eat.
44:16It's too dry.
44:18It's not very simple.
44:19It's too dry.
44:19There is no food.
44:19And you are not gone.
44:20It's weak.
44:43Thank you very much.
45:00Thank you very much.
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