MasterChef India Episode 34 | 23 February Episode 2026 - video Dailymotion

Entertainment World

Indian drama

Transcript

00:13Transcription by CastingWords

00:19Oh my God!

00:23When we entered today,

00:26the whole MasterChef kitchen is not in the kitchen.

00:31Today, there is something else.

00:33The clarity has risen from our minds

00:35because what we are seeing,

00:38is it true or not?

00:40Welcome to MasterChef India,

00:42co-presented by Veeba Mayo Ketchup & Sauces,

00:45co-powered by IKEA,

00:46Fortune Chucky Freshata,

00:48Partner Kohler,

00:49Catch Salts & Spices,

00:51Vijay Sales,

00:52Swiss Frozen Snacks,

00:53and Specta Quartz Surfaces.

00:57Welcome to MasterChef India,

01:00हमारी Top 7 जोडियों!

01:03आप सब,

01:05फिनाले से कुछी कदम दूर हैं.

01:08और जैसे फायर जल रही है,

01:11ठीक ऐसे ही जो फायर आपके अंदर जल रही है,

01:14उस आग को चलते रहने दीजे,

01:16क्योंकि यही आग, यही फायर,

01:19आगे चलकर,

01:20मुश्किलों में आपके लिए मशाल का काम करेंगी.

01:25और अब जब फिनाले के इतना नजदीक है,

01:27तो आपके फिनाले का रस्ता इसी आग से होके गुजरता है.

01:31Let's reveal the fire mystery box.

01:36On the count,

01:383, 2, 1, reveal!

01:44What we are seeing in front of us is a fire mystery box.

01:47We are seeing the box in our minds that we will do this.

01:53This is your fire mystery box,

01:57which is green and red lawn,

01:58पंगी,

01:59ड्राइ गुन्टू चिली,

02:01वसाबी पेस्ट,

02:02मतन,

02:03प्रॉंस है इसके अंदर,

02:04फ्रेश हल्दी है,

02:06लॉंग पेपर जिसे हम टिपली पेपर कहते हैं,

02:08और साथ में विस्की,

02:09चार्कुल,

02:10और साथ में लाल मूली.

02:13देख के खुश हैं आप लोग?

02:17क्या हो गया अवनी?

02:18शेफ पूरा कन्फूजन लग रहा है मुझे,

02:21पता ने चल रहा है क्या करनी है इस सब चीजों से.

02:25अरे इतने अच्छे इंग्रीडिएंस बिल गए आपको आपको गबराने की ज़रूरत क्या है?

02:29शेफ सैमी फिनाले में है गबराट तो होगी.

02:32देखिए आज का चैलेंज बहुत ही सिंपल है.

02:35आपके सामदे है फायर, मिस्ट्री बॉक्स ए इंग्रीडियंस.

02:38जिस वह से आपको तीन इंग्रीडियंस को यूज करके एक मास्टर शेफ लेवल की डिश बनानी है.

02:45तीन इंग्रीडियंस, तीन पारामेटर्स.

02:48अर्चना सिंपल है?

02:49प्रॉंस को देखा है कही बार, लेकिन आज का ये सिंपल नहीं है.

02:55इंग्रीडियंस तो चूज करने है?

02:56फायर, जो रखा था, वही आखों के सामने आ रहा है.

03:02अरे वाँ बही वाँ, अर्चना जी आप तो खेल समझ गई है?

03:06बही फिनाले के इतना पास आके थोड़ा तो हमें भी मुश्किलें वढ़ानी है न?

03:13क्या हो गया, विक्रम अजिंक्या?

03:15मुश्किले तो है, और क्या बढ़ेगी वह सोच रहा है.

03:19एक सिंपल सा सवाल पूछता आपको.

03:22ऐसी एक कौन सी चीज है, जो फायर का बेस्ट फ्रेंड भी है, और साथ में उसका दुश्मन भी.

03:30Chef Ice.

03:33पानी, तीका लगता है तो पानी पीते हैं न?

03:36चलिए, अब दूद का दूद, पानी का पानी आग की आग कर देते हैं.

03:41Master Chef की हिस्टरी में आज तक ऐसा Mystery Box नहीं हुआ.

03:47फायर Mystery Box आपने खोल दिया और यह है Ice Mystery Box.

03:57Fire का काम है जलाना, और Ice का काम है जमाना.

04:02और जब यह दोनों perfect balance में मिलते हैं, तब जादू होता है.

04:07और आज हम आपकी उस dish में वही magic देख रहे हैं.

04:12वह balance, वह creativity, वह concept, वह showmanship.

04:17इस Ice Mystery Box में है आवोकाडो, black grapes, baby carrots, kafir lime, malta orange, strawberry, passion fruit, cherry tomatoes,

04:29turnip and mint.

04:31आपने जमाल की बात है, आग जहाँ temperature बढ़ाती है, बरफ temperature गिराती है.

04:38इन ही के बीच में कहीं आपका balance है.

04:41लाइफ का भी, डिश का भी.

04:43यानि कि आपकी concept में fire और ice का वो balance, fire और ice का वो dance दिखना चाहिए.

04:51चाहे वो visual हो, taste में हो, concept में हो, soch में.

04:59आज MasterChef की world class pantry बंद रहेगी, आपको supporting ingredients आपके counter पर मिल जाएंगे.

05:06MasterChef की world class pantry के वीबा के special zone में आपको मिलेंगे वीबा के wide range of super tasty

05:11ketchups, variety of creamy mayonnaise, dressings, sauces, spreads और walk talk के instant noodles and Chinese sauces.

05:18क्यूंकि मैनत का फल वीबा होता है.

05:21और IKEA zone में आपको मिलेंगे हर स्टाइल के खूबसूरत plates और bowls, ताथ ही यहां मिलेंगे cast hand pants,

05:28premium non-stick cook wear, stainless steel cookers और कडाईया.

05:31Fortune के rack पे आपको मिलेगा Fortune Chucky Freshata, Suji, Maida, Fortune soybean oil, Fortune mustard oil और और बहुत

05:39कुछ.

05:40और आपके cooking stations को bold and luxurious look देने के लिए लगे हैं कोलर के multi-purpose, spacious और

05:46durable sinks और उनके साथ touchless technology and multi-spray options वाले innovative faucets.

05:54कैच मसाले है हर खाने की जान.

05:56कैच salts and spices rack पे आपको मिलेंगे कैच मसाले और उसके साथ cat sprinklers and pink rock salt.

06:04और आपके kitchen के electronic appliances को power करते हैं Vijay sales.

06:07विजए sales के zone में आपको मिलेंगे durable refrigerators, mixer grinders, quality air fryers, hand blenders और भी बहुत कुछ.

06:17स्विट्स के ready to cook frozen snack section में आपको मिलेंगे quality samosa sheets, spring roll sheets, delicious puff paratha,

06:24puff pastry sheets, crispy threads, tasty kunafa dough और भी बहुत कुछ.

06:31आपके kitchen को hygienic and maintenance friendly बनाते हैं Spectra Quartz surfaces.

06:36Crafted with Italian technology, experience the master chef feel with these luxurious stone surfaces.

06:44इस डिश को बनाने के लिए आपको मिलेंगे पूरे 75 minutes.

06:49अब जब मौसम ने इतना बड़ा twist लिया है तो इस challenge में भी एक twist तो बनता है.

06:59आपको अपको इस kitchen में सिर्फ मिलेंगे दो बड़ते हैं.

07:03आपको बार बड़तोनों को दो के आगे बढ़ना होगा.

07:07आग का जनून और बरफ का सकून.

07:10Are you guys ready for the challenge?

07:12Yes sir.

07:12And I count.

07:13Get.

07:18Set.

07:19Fire and ice.

07:20Fire and ice.

07:26Manju ji ने डिसाइड किया कि वो gingerbread बनाएगी उसका cutting-wating सही.

07:32तरह से पहले हम लोगो ने माप लिया कि किस साइज का हड बनाएगे.

07:36मैं मुस मुस के काम में लग गई, औरेंज मुस बनाएगे.

07:40जिए पहले से तैकर लिया.

07:49Our dish is sufficient for today's today because the ice and gel was made in a steamer

07:59and the curry is made in non-stick.

08:03I'm using the firebox with gundo chili, mutton chops and radish.

08:09I'm using the ice mystery box with mint, passion fruit and baby carrots.

08:16I'm making a good salad with radish and mint and oil.

08:23I'm using mutton chops to dry rub.

08:29I'm making a mashed potato.

08:31I'm using a sauce pot and sauce pan today.

08:37We chose radish, kaffir lime, wasabi paste and wild chillies which is very important for us.

08:48We chose carrots, kaffir lime and grapes.

08:53We chose a sauce pan.

08:55We chose to fry it.

08:57There is a deep bowl.

09:02We thought that if we both have to get fire and ice,

09:05we have to do something like that.

09:08We have to do something like that.

09:10It's a cracker.

09:12So, we're going to make a laxmi bomb.

09:15We're going to make a lot of fat.

09:16But we're going to be scared to the chefs.

09:17Let's go.

09:31Our flair is that we're making a shrimp cocktail.

09:34Usually shrimp cocktail is served with a cocktail sauce.

09:38So, we're going to make a cocktail with our mystery box ingredients,

09:42which we'll mix with the chefs in the shaker.

09:45And we'll add a chili with a live cold chili.

09:49Which will go on our cocktail.

09:50We're going to make a cocktail.

10:01Today, we've added a fire and ice mystery box.

10:03We've added long pepper, chili and wasabi.

10:09And we've added passion fruit, kaffir lime, oranges and mint.

10:14Today, we've added a fry pan and a sauce pan.

10:18With the plating, we've added a little up-and-down.

10:21This time, we've added an onion-yagging.

10:24The onion-yagging symbol is two opposites.

10:27Like, fire and ice are two opposites.

10:29So, it will also be seen in our dish.

10:32So, I'm going to put a granita in the first place.

10:34Because this granita will go to my freezer.

10:37And it has to scrape the texture.

10:39And my granita tray is filled with blast freezer.

10:42And it has been filled with water.

10:47If we talk about fire and fire,

10:50So, we say in the tasting menu,

10:52Yes.

10:52After a little while,

10:54It feels the same temperature and the same taste.

10:56So, it's very important to give your palate a shock.

11:00If it's warm or fire,

11:02So, it needs a fire.

11:04If it's like fire,

11:05It needs a fire.

11:06This is a very important rule for tasting menu.

11:09If you have a dish,

11:11You will remember the palate.

11:12And the palate will feel more interesting.

11:15I think the jodians will ace it.

11:19Ajankya Vikram.

11:23Simran Himanshi.

11:24And sometimes I feel like Anshmit Prabdi.

11:27Because when some jodians are fire and ice,

11:30They can handle it better.

11:32And sometimes I think Avani Venu also will do well in this.

11:36Ajankya Vikram and Simran Himanshi.

11:38In the last few challenges,

11:40They perform very well in the past.

11:42If we understand the concept properly,

11:45Then I think they will give them the top dishes.

11:55Simran, what are you doing today?

11:57I'm making lasagna.

11:59Lasagna.

12:00But the same as you made chicken?

12:02No, no.

12:02This is a cold prawn salad.

12:05Yes.

12:06So, I made it with shalgam.

12:09We're going to make it with it.

12:10You're going to make it with it?

12:10Yes.

12:10And avocado.

12:12What do you have to do with fire and ice?

12:14Chef, ice is perfect.

12:15My name is part of ice.

12:18Him.

12:19Him.

12:20Samran.

12:21I'm not going to make it with fire.

12:22His name is Simran.

12:24His name is Simran.

12:25Your name is Simran.

12:27With fire.

12:27If you talk to three,

12:28Then tell me about your guess.

12:30What three of you will win the finals?

12:32Can you give your name?

12:33Of course, you can't.

12:35Why not?

12:35We both are Vikram Ajinkya and in the third we can be Anshmi Prabhdi and Anju Manju Aunty.

12:48In the third we can tie.

12:52Anju Manju and Anshmi Prabhdi.

12:56Mazaak on the side.

12:58I think that slowly, slowly, you guys are going to slow speed.

13:04Second, Simran and Hibanshi are running out of ideas.

13:13You were always in the top 3.

13:16But after the last week, please don't change my mood.

13:20Don't change your speed and your ideas.

13:23Yes, sir.

13:31Anju Manju Ji, Jai Jagarnaath.

13:33Jai Jagarnaath.

13:34Anju Manju Ji, don't say.

13:35Manju Ji and Anju Don.

13:36Anju Don.

13:38Jai Jagarnaath.

13:38Who is fire here?

13:40That is fire.

13:41I am.

13:41I believe myself.

13:43Because I am angry very quickly.

13:45So don't say then?

13:47No, don't.

13:48Don is a different thing.

13:50Don is a different thing.

13:51Don is a different thing.

13:52I can't see the wrong place.

13:53I can't see the wrong place.

13:53Please tell me, if you are fire.

13:56Please tell me, if Anju Ji is fire and Manju Ji is ice.

14:00How does Santulan make it?

14:02Yes, when I am angry, I don't know how he knows.

14:08He has a phone.

14:10I always tell him that I don't have any tension.

14:12But I will not tell him.

14:13I am angry at him.

14:14He does not do this.

14:14If he does not do this, he does not do it.

14:17He does not do it.

14:19And he keeps me out.

14:21He does not do it and he keeps me out.

14:22The fire and Manju balance is very good.

14:24Tell me who are the top 3 fans of your list.

14:28Who are the two in the number one?

14:29We are the one to be the one.

14:31The rest of the two.

14:33I also see him and I also see him.

14:37I also see him.

14:38They are still in his hands.

14:38I'm so happy.

14:39You've got a number one.

14:41Jai Jagana.

14:42Jai Jagana.

14:52What a matter of fact.

14:54Will you use it again?

14:56Yes.

14:56So you'll get it fresh again.

14:58Whatever residue flavors and other flavors,

15:01we'll change the taste of your food.

15:05What's it doing?

15:06Today we're making...

15:10Today we're making...

15:13Gajpacho.

15:14Yes, Gajpacho.

15:15Gajpacho, saar.

15:18Gajpacho, saar.

15:19Gajpacho, saar?

15:19Saar.

15:19It's a kokum saar.

15:20Kokum saar, tomato saar.

15:21Gajpacho, which is a Spanish chilled soup,

15:24you'll make saar.

15:25This is so beautiful.

15:28Green, masala.

15:30What a matter.

15:31Put it in any way.

15:34This is ice.

15:35So how will the fire come?

15:36Fire.

15:37What?

15:38We'll fry it.

15:39Then?

15:40And we'll give a crunch,

15:42crisp, pudina.

15:43There will also be mint.

15:45And we'll add some long spices.

15:50So the flavor will be good with mint.

15:52Like the safe is the one.

15:54Yes.

15:55Yes.

15:56So, who is fire or the fire?

15:59I'm going to fire.

16:02Here it looks like it.

16:04Here it looks like it.

16:04Here it looks like Rupali.

16:05We don't have to say anything.

16:05Rupali is still in the fire.

16:07I'm going to smoke.

16:10You agree?

16:11I'm angry.

16:12I'm angry.

16:13What a matter.

16:14We didn't have to say anything.

16:16It was like it.

16:16We're angry.

16:17We don't say anything.

16:18We say it.

16:19You have to say it.

16:20That's crazy.

16:21You're a bit dangerous.

16:22You're a bit nervous.

16:24You're a bit nervous.

16:26You're a bit nervous.

16:29You're a bit nervous.

16:41I should say that Rupali and Rupali,

16:46It's made sweet?

16:47It's made sweet.

16:49It's made sweet.

16:49Three weeks later, we're making sweet.

16:51Let's tell you, we've asked each question.

16:53Who are the top three finalists?

16:55To all of you, it's a confirmed finalist.

16:59It looks good.

17:00But you've increased responsibility now.

17:02In the first week, we were listening to our journey.

17:06In the first week, we were thinking the lowest contender.

17:10Let's see.

17:11You've increased speed.

17:19It's half an hour left.

17:2145 minutes are up.

17:23The time of plan B, C is already gone.

17:25Now, take it and take it.

17:27And decide your plates from now.

17:33So, it's only 30 minutes left.

17:35And our main element, the salad,

17:38is not going to be cold in the fridge.

17:40And we have to make a cold salad.

17:47So, after baking,

17:49there was no problem in soda,

17:51or what it was.

17:52It's a little different shape.

17:56It's not satisfying.

17:59It's not satisfying.

18:00It's like a house is perfect.

18:01We wanted to work on the walls.

18:04We wanted to work on the walls.

18:05We didn't work on the walls.

18:07So, we didn't satisfy our work.

18:10We're not even naked.

18:19At this stage of MasterChef,

18:21the competition is tough.

18:23And we need to be the best.

18:24And at this time,

18:25we have only the utensils of IKEA

18:28because they will make sure

18:29that we are at the top of our game.

18:43Aamni ji Venu ji. Yes, chef.

18:44Let me quickly tell you what you are making.

18:46Today, we are going to make a sootli bomb.

18:50It's going to be a cracker or a patakha.

18:52So, we are going to dip it as a fire element.

18:55Carrot is made of a sauce which is going to be cold.

18:59Now, if you make the filling in it,

19:01if it gets more moist, it will be soft and soggy.

19:05This was your Biba tip of the day.

19:08Thank you, chef.

19:25Guys, last ten minutes, huh?

19:30Tricky, tricky, tricky.

19:32Thank you, Tricky.

19:32What will we do on this?

19:33Will we do something on this?

19:34No, no.

19:35On one side, there is a cake.

19:36On one side, there is ice cream.

19:37And on the other side, there is granita.

19:38So, it's forming.

19:39What you want to do,

19:41if you want to do the sauce,

19:42if you want to do the sauce,

19:44then the effect you want to do is not come.

19:48Normally, what should we do in this area?

19:50That the area of the sauce is going to dust on it.

19:55Cocoa powder or something.

19:56It will be amplified.

20:00It will be amplified.

20:01Now, what do you want to do?

20:02What do you want to do?

20:04Because the consistency and thickness doesn't match.

20:06Okay, sure.

20:07Right?

20:07Yes, sure.

20:08We can dust it and take it.

20:17What's your sweet sweet sweet mom?

20:18Now, there will be butter on it.

20:20And then, the bud of the bomb will come.

20:24Look, if we use height and contrast on the plate,

20:27then we need to settle that contrast.

20:30If it comes from the plate,

20:32then it doesn't look good at the plate.

20:34It's not pleasing to the eye.

20:38That's why,

20:39the contrast of height is created.

20:42I'm standing on it.

20:43It will be a little mellow.

20:45That means, the height of the beach will not be able to look at it.

20:49Okay.

20:50The grapes have been saved.

20:52I've put all the height to cover up.

20:56I've put it a little bit.

20:58Then, I've put a slice of radish in the middle.

21:04Saishri?

21:05Yes, sir.

21:06Five minutes,

21:06the plate is on the plate.

21:09There will not be any time for you.

21:11Oh.

21:12The plate is not clean until now.

21:14Let's go, Saishri.

21:21What happened?

21:24Our home.

21:26It's not like that.

21:27It's not like that.

21:28It's not like that.

21:30It's not like that.

21:34You've made the icing.

21:35Yes.

21:36You've made the royal icing type.

21:38Yes, yes.

21:39You've made the icing.

21:40This icing is not set.

21:42After that,

21:43you can always construct it.

21:45It's not like that.

21:46Okay?

21:47First of all, you set the foundation.

21:49You've got the foundation here.

21:51Okay?

21:51After that,

21:52when you set it,

21:54you set the angle properly.

21:56After that,

21:59you set the angle.

22:00And because you have the level

22:02not to be the same,

22:03you can't do it.

22:05So you can do it.

22:06At least,

22:07two L

22:07and you can do it.

22:09You can do it.

22:10You can do it.

22:11You can do it.

22:13You can do it.

22:15You can do it.

22:18You can do it.

22:20You can do it.

22:39You can do it.

22:41You can do it.

22:41Underliner means

22:42a plate under it,

22:44which also gives it support

22:46and also gives it a color.

22:48You have the idea of it.

22:49I think that today,

22:51you're going to struggle with the most time.

22:53You're going to increase your speed.

22:59I'm confident that today's theme,

23:03hot and cold,

23:04you should see it on your plate.

23:06It's clearly on our plate.

23:07It's clearly on our plate.

23:08Now,

23:09flavors and taste-wise,

23:10you can tell the chef.

23:16I think we've used the ice box

23:18and the fire box

23:20properly.

23:22And there are some presentations

23:23on our plate.

23:24It's very good.

23:26When it's flared,

23:27it will look more beautiful.

23:33I've made good elements

23:34and utilized.

23:35It's good.

23:36It's good.

23:37It's good.

23:38It's good.

23:39It's good.

23:40It's good.

23:40Now, I'm going to get a good dish

23:41and I like it.

23:43I'm going to love it.

23:4910,

23:519,

23:538,

23:547,

23:566,

23:575,

23:594,

24:023,

24:032,

24:051.

24:06That's it.

24:07And done.

24:09Time is finished.

24:10Back is finished.

24:13What a great job.

24:15Huh?

24:15Time to taste.

24:21Arjuna Rupali starts with Arjuna Rupali.

24:44Arjuna Rupali starts with Arjuna Rupali.

25:00What's the name of Arjuna Rupali?

25:01What's your dish?

25:02Our dish's name is Gaj Pacho.

25:07What's the name of Arjuna Rupali?

25:11What's the name of Arjuna Rupali?

25:14the soup's name is the

25:16sweet element.

25:17Right?

25:18So,

25:19the sweet element.

25:20What do you want to eat?

25:21The dish is tomato saor.

25:24That's something you call the dish.

25:27Gaj Pacho is made.

25:29It's very sweet.

25:30The passing of the dish is made in tomatoes.

25:30What's the name of Arjuna's legend?

25:33In the Hungarian Foundation,

25:33the あlement

25:34is made for tomato saor.

25:36Yes, yeah.

25:36How did you want to eat tomato saor?

25:39Very good.

25:39In many countries,

25:41the sweet soup is made of sweet.

25:42But I usually sign the difference

25:44The fresh soup is bland now.

25:46Now, you've given a new character to that sweet tomato soup.

25:52I think it's very better than the original soup.

25:59The shrimp marination will be spot on.

26:03I love it with this flavor.

26:07It's very loving it.

26:09The coating is very evenly.

26:10The shrimp is cooked perfectly.

26:13And as you've given a new shape of the European soup,

26:17you've made a coconut.

26:19You've made a tomato.

26:21I'm in love with it.

26:24The dish's highlight is your prawn marination.

26:29And when the prawn marination is made with the soup,

26:33and when the flavors are blended,

26:36you don't even know that the prawn marination is so tasty.

26:41But what we were looking for,

26:42the combination of the cold and the warm combination,

26:44and how do you play with that combination?

26:48You've played it.

26:49You've played it very well.

26:51Very well done.

27:00And we all have to learn from both of you.

27:09Now, Venuji.

27:20Shaf, close your eyes, it might blast.

27:22Blast?

27:23Have you made a bomb in the truth?

27:26Happy birthday to us.

27:35Oh, wow.

27:39Chef, the hot element is that the filling inside is very spicy and I have used wild chillies

27:48and pepper, long pepper, and wasabi.

27:52It's a chaat, an appetizer, and I have made pataka, it's a thepla, so I converted it to

28:02cannoli.

28:03The cool element, the ice element, is the carrot sauce, which is managed with cheese.

28:09We call it Menesu Pataki in our village.

28:11Menesu means mirchi.

28:13Menesu means mirchi.

28:13Menesu means mirchi bomb.

28:15Yes.

28:15If we talk about the dish look, beautiful.

28:21Beautiful.

28:21Aesthetically, balanced, artistic, renaissance period, painting, a candle burning, sauce pouring,

28:30and it's symmetrical alignment.

28:33And use of the plate, beauty is the word.

28:36What is the ice element in it?

28:39Ice element, the sauce.

28:41Chilled carrot sauce.

28:42Chilled carrot sauce.

28:57Chilled carrot sauce.

28:58Fire extinguisher is more than fire and ice.

29:02Fire is more than fire.

29:11The answer is fire.

29:13Oh.

29:15It is hot.

29:16Oh.

29:19Oh.

29:19Money.

29:20Money.вид

29:50Oh my jam.

29:57Vikaaz, what should you say?

29:59Wow.

30:01It's a little bit more.

30:03It's coming out with a face.

30:05That's the feeling of the inside.

30:07What happened?

30:08It's closed here, Vikaaz.

30:10But, you've listened to your assignment.

30:14And you've made some dishes like this.

30:16No, no, no.

30:17No, not for me.

30:21It's not for me. I think that the balance of fire and ice is very dominating.

30:28Ice is not able to balance it.

30:30The carrot sauce is what we were talking about in june and sukoon.

30:38In this place, june, which is a lot of fire,

30:41sukoon, now you can see.

30:43It's bad.

30:44Look at this.

30:46It's not in june.

30:51Simran and Emanshi, take your dish.

31:00Wow, what a color.

31:02Nice.

31:12We made a cold lasagna.

31:14There are three layers.

31:16We took the heat from the fire.

31:18We made turnips yellow.

31:21There are prawns.

31:24There are avocadoes.

31:25There are curry leaves.

31:29The sauce is a coconut, onion, tomato sauce.

31:33The sauce is mildly spicy.

31:37There are two flavors of ice cubes.

31:40We put the hot ice cubes in the cold.

31:43You can add less flavor.

31:46Where are you?

31:49The hot ice cubes.

31:51Does it look better or the same?

31:53It looks better.

31:54It looks better.

31:54It looks yellow.

31:54It looks beautiful.

31:55It looks beautiful.

31:57So beautiful.

31:58So beautiful.

32:01So beautiful.

32:02You can fan out the whole beauty.

32:07It looks beautiful.

32:08Look.

32:08Every element.

32:09There are so many layers.

32:10There are so many layers.

32:11There are so many layers.

32:12There are so many layers.

32:13They are speaking to us now.

32:15What are the fire elements?

32:17And what are the ice elements in this dish?

32:18Our sauce is fire.

32:22Our ice is in an ice cube.

32:26Our salad is cold.

32:28Our prawn is spicy.

32:32It's very delicious.

32:34This plate is alive.

32:36This is a big compliment for eating.

32:38You feel that it's very alive.

32:41There are layers of texture, crunchiness.

32:44There are coconut sauce.

32:45The sauce is good.

32:47There is flavor.

32:48There is density.

32:49There is spiciness.

32:51I want to see this dish.

32:52I want to see this dish.

32:55But when I see that the techniques are repeated.

32:59Like I made chicken noodles.

33:04Like I made chicken noodles.

33:05Like I made prawns.

33:07I made prawns.

33:08When I see that we are not thinking through.

33:12I am not thinking through.

33:14Then I feel like I am thinking.

33:18This is the time Simran Himanshi.

33:20When the graph matters.

33:23This is the time when you have done anything.

33:27It doesn't matter.

33:28This is the last 10 meters.

33:30Which decides which race will win.

33:33It will win.

33:34And I see Simran Himanshi in the last 10 meters.

33:38I am looking slow.

33:39I need a little focus.

33:48Anju, Anju.

33:53Huh?

33:57What happened?

33:58What happened there?

34:00We need to ask.

34:02We don't want to ask if we want to.

34:05We wanted to make the dish.

34:17We didn't make the dish.

34:20But how do we get that dish in front of you?

34:32Anju, we respect what you're saying.

34:34But once again, we're not looking for the worst dish.

34:42But we've learned that when you're satisfied with your dish,

34:46we don't want to keep it in front of you.

34:52You know, it's a big surprise that you can do so much work,

34:56bring the food on a plate,

34:58and then don't go to the customer or the judges.

35:02It's a lot of courage to say that

35:04I'm not going to do your food today, or not.

35:12For their work and courage, we should appreciate it.

35:28It's a big surprise.

35:34What's the difference in it?

35:36It's a very sweet house.

35:40It's a big surprise.

35:43It's not a big deal.

35:44That's not true, right?

35:47You've come to a very good dish.

35:48Once you get to 19 hours,

35:50you won't have to worry about it.

35:51Everything is okay.

35:57Let's do it.

36:03Let's go.

36:06Anshmit Pradeep.

36:28What a joke.

36:29Very nice.

36:35We have our own dish,

36:37Prawn's婦.

36:38The visual, the fire,

36:40was evident.

36:41It was visible.

36:42And the live action

36:44was visible.

36:44It was a mocktail.

36:45You put it on it fresh.

36:47Superb.

36:48It was very hot and cold.

36:49It was very good.

37:05It was very good.

37:06It was very good.

37:07It was a wasabi flavor.

37:08But I'll just say that

37:1075 minutes

37:12in the semi-finale

37:13the world is seeing you.

37:15And we've made it in martini glass.

37:22How do you justify this?

37:27It's so hard. It's so dense.

37:30It has to be flaky.

37:33In the future,

37:35when there is a minute-minute

37:36in this kitchen,

37:38how will the dishes go further?

37:40How will it go, Anshmi?

37:43Very disappointment.

37:50Guys, this is the time when

37:52actually we

37:54and the viewers

37:55have come to understand

37:56that this show

37:57can win,

37:58this show can win,

37:59this show can win.

38:00This is the time

38:01when we have to take off.

38:04She worked for 7 weeks.

38:07And a small mistake.

38:10Yes sir,

38:12please take your dish

38:13in your place.

38:27Our restaurant is very warm.

38:38My brother.

38:43My name is Dishka Naang.

38:45It's like different kind of temperatures and different kind of textures.

38:49So the moment you keep eating, you will feel different.

38:52It's like brother's bro, it's like temperature's temperature.

38:55Yeah.

39:09There are many textures in this dish.

39:15Now, when I call it, it's a temperament.

39:19I feel that it's the passion food source.

39:21One is the passion food source.

39:23It's the atmosphere of sweetness.

39:25It's the chillies.

39:26It's good.

39:27And then, followed by your mashup, the choice of radish is brilliant for me.

39:38Thanks.

39:39Where you can improve, there should have been the marination of the lamb chops.

39:44Okay.

39:44We leave lamb and mint sauce, lamb and mint jelly, lamb and tamarind.

39:50But lamb and passion fruit, I love the flavour combination.

39:56I'm taking many high points to this dish.

40:02Nagpur, Naginow, come on.

40:06Thank you very much.

40:24We are just about meny canon.

40:28It's a wasabi ice cream.

40:29The financier of the pistachio is hot served.

40:34The caramel is orange and long pepper.

40:38The granita is passion fruit, mint and guntur chili.

40:44The twill is honey and soy sauce.

40:48You can see a little powder under the ice cream.

40:53It's a sweeter version of Purikake.

40:54So it's nori sheets, sesame seeds, sugar, salt and spice mix.

40:59It means a little French and Asian approach.

41:02Both milkers.

41:03Very nice. Interesting.

41:12Where did you come from?

41:14It means a lot of good combinations.

41:19Beautiful combinations.

41:20The wasabi can't miss in ice cream.

41:24It means you don't have a charm.

41:26The pistachio financier that you have made,

41:28I miss the classic shape.

41:30The financier is called financier because it's like gold bar.

41:34But the execution of financier is very good.

41:38And the one that you put in the soya sauce.

41:41I always say, what's going on?

41:43But if you take the soya sauce,

41:46I can't think of it.

41:48The most important thing is the construction of the dish in your mind.

41:53And when you think about the dish in your mind,

41:56it's the greatest power.

42:02It's a blessing.

42:06It's a blessing.

42:07Very well done.

42:08Thank you, sir.

42:15And I say,

42:16by the way,

42:16I see my children

42:17Leavitt on yourself.

42:19This gives me joy.

42:23It gives you respect them to heart.

42:23My family has been in the first education.

42:27It's easy to make it easy to make it together.

42:45We were happy that we took this step, a small step to reach a cafe stage.

42:55It's a small cafe, but it's our own cafe.

43:00The shadow we are creating is a small shadow.

43:03But MasterChef is a small shadow.

43:06It's a source for us.

43:07And it's a big inspiration for us.

43:16You are such a joint in this season

43:18that surprise us with every challenge.

43:23Sometimes MasterChef opens the doors

43:24and there are many contestants coming to us

43:28and we will keep our kitchen in this MasterChef.

43:33This is such a dish

43:35which will justify your skill and passion.

43:44Thank you, sir.

43:48I think Kunal, we say that

43:50this is the dish that can go to any other MasterChef

43:55and the judges will say,

43:57what have you made?

43:59More importantly, what have you thought?

44:01This is that dish.

44:02Thank you so much.

44:03Very nice.

44:56Thank you Thank you.

45:10Shire and Talkchef

45:13we are going to use

45:14with an illumination

45:14Today we are making eggless queser sponge cake with Fortune Meida.

45:19At home, everyone has a great shock to eat sponge cake.

45:23Everyone's favorite is sweet.

45:25So today we are making eggless queser sponge cake.

45:28We will use Fortune Meida because this is an all-purpose flower

45:33which gives us so many options for eating.

45:37Then we call it Meida 1, recipes and 1.

45:40So let's see if the cake is made before or my brother is made before.

45:46First, we will add egg in a bowl.

45:56We will add Chini.

45:57With Chini, we will add Fortune's refined oil.

46:02Now we will mix it well.

46:06We will add saffron-infused milk.

46:09We will toast it with saffron.

46:17Now it is mixed well.

46:19We have taken 60 grams of Meida.

46:22We will add Meida.

46:24We will add baking powder and baking soda.

46:28We will add a little pinch of salt.

46:31We will fold the batter well.

46:32Cake is a very important role.

46:37Cake is a very important role in everyone's life.

46:38We are getting married, birthday, anniversary.

46:41So what do we cut first?

46:43We cut the cake.

46:44Pradeep.

46:45Pradeep, I am using Fortune Meida for the cake.

46:47I am using Fortune Meida for the cake.

46:47Can I tell you about Meida?

46:49I know.

46:51You can tell me that Fortune Meida is made from high-quality wheat.

46:54Yes.

46:55The batter looks good.

46:57Very nice.

46:58I was testing you.

47:00I was testing you.

47:01I was testing you.

47:02You are working with me.

47:09Our batter is ready.

47:11Now we will bake it in the molds.

47:13I have preheated the oven to 180 degrees.

47:15Let's make it in the oven to boost the butter.

47:19We will bake it for for 20 minutes.

47:21One time we tap it as if there will be water bubbles out.

47:29We have got 20 minutes.

47:30Now we will remove the cake from the oven.

47:36We will keep the cake well.

47:39Now we will keep it going for it.

47:49When the cake is dry, we make a cream cheese frosting.

47:54First, we take a whipping cream, add powdered sugar in it and add cream cheese, elachi powder and mix it

48:02properly and ready our frosting.

48:08When the cream is ready, we shift it into the piping bag and decorate the cake.

48:14When we fill the whipping cream in the piping bag, there is a small tip that if your cream is

48:20not coming down,

48:21and if you don't want to use it, you can use it like this.

48:26It will come down.

48:28Now our cream is ready, our cake is cold.

48:31We will decorate it properly.

48:39Now we will assemble the cake.

48:41You can add nuts for the texture.

48:46Now we will polish it.

48:49Wow, the texture is so soft and the color is so good.

48:53Isn't it?

48:54We got the best results in the few efforts.

48:56Today, we have made this eggless caser sponge cake.

49:01But you can make something new every time.

49:04Because the recipe is a great recipe.

49:14Whatever you say, Baba Ji.

49:16The dish is so popular in India, which free in the top of the cake.

49:19There is a dish from the equivalent of a Graeme.

49:20If you have created a chef's dish,

49:22then lay your ingredients in the plate.

49:28Do you have any white sugar.

49:30This sushi isn't the same like that.

49:33It's finished, Chawal can't do it alive.

49:44For me, Idrish's name is Indra Dhanoshi.

49:49I can say a lot of chefs with Dawit,

49:52but in front of them, they don't have anything.

49:55I can put a pin code in my restaurant,

49:58your recipe?

50:01Thank you for joining us.

50:05This is my best routine one over the last 10 years.

50:05We'll be back now!

50:05After you, Idrish's name is Dhanosh,

50:06and in that moment,

50:06it's this day...

50:06I have to wait.

50:09I really wasn't going to be here.

50:11I really wanted to talk to you a little bit.

50:12but I usually just walk through them.

MasterChef India Episode 34 | 23 February Episode 2026

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