- 13 hours ago
MasterChef India 9 23rd February 2026 Full Episode
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02:54Why?
02:55Do you choose the three ingredients?
02:56Fire.
02:58The one that was kept in front of the eyes.
03:02Oh, wow, wow.
03:04Archanan Ji, you understood the game, huh?
03:07In the finale, we don't have any difficulties.
03:13What happened, Vikram Ajinkya?
03:15There are difficulties, but what will it be?
03:19I ask a simple question.
03:20What kind of thing is the best friend of fire?
03:25And the enemy of it?
03:30Chef, ice.
03:32Water?
03:34If it looks like water, you drink water.
03:36Now, let's do the water and water.
03:40Master Chef's history hasn't happened in this mystery box.
03:46Fire mystery box has opened you.
03:48And this is the ice mystery box.
03:57Fire's work is burning.
03:59Fire's work is burning.
04:17Fire's work is burning.
04:18Fire's work is burning.
04:18In this mystery box, avocado, black grapes, baby carrots, kaffir lime, malta orange, strawberry, passion fruit, cherry tomatoes, turnip and
04:29mint.
04:31Man, the only thing is that it is?
04:33No, your turn is burning.
04:34The fire is burning.
04:34Where is the temperature is burning.
04:37The temperature is burning.
04:41The pressure you can get.
04:51Whether it's a visual, a taste, a concept, or a thought
04:59Today, MasterChef's World Class Pantry will be closed
05:01You will get the supporting ingredients in your counter
05:06MasterChef's World Class Pantry in Veeba's Special Zone
05:09You will get Veeba's wide range of super tasty ketchup
05:11Variety of creamy mayonnaise, dressings, sauces, spreads
05:15Or walk-talk instant noodles and Chinese sauces
05:17Because the power of Veeba is Veeba
05:21And in IKEA Zone, you will get all the beautiful plates and bowls
05:25And here, you will get cast iron pans, premium nonstick cookware, stainless steel cookers, and knives
05:31You will get Fortune's rack, Fortune Chucky Freshata, Suji, Mayda, Fortune soybean oil, Fortune mustard oil, and many other things
05:40And for your cooking stations, you will get multi-purpose, spacious and durable sinks
05:46And with touchless technology and multi-spray options, innovative faucets
05:54Catch sauce and spices, you will get catch sauce and spices rack
05:59Catch sauce and spices rack
05:59And with catch sprinklers and pink rock salt
06:04And you will power the electronic appliances in your kitchen
06:07In Veeba's sales zone, you will get durable refrigerators, mixer grinders, quality air fryers
06:13Hand blenders, hand blenders, and a lot of things
06:16In the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets, delicious puff paratha,
06:24puff pastry sheets, crispy threads, tasty kunafa dough, and a lot of things
06:31In your kitchen, you will make hygienic and maintenance friendly
06:34Specta Quartz surfaces
06:35Crafted with Italian technology, experience the MasterChef feel with these luxurious stone surfaces
06:43For making this dish, you will get 75 minutes
06:49Now, when Mausam has made such a big twist
06:51In this challenge, you will also make a twist
06:56Thank you, sir
06:59Thank you, sir
07:00In this kitchen, you will only meet two birds
07:02That means, you will have to raise them once and once
07:04And you will have to raise them once
07:06The sun and the sun and the sun
07:10Are you guys ready for the challenge?
07:11Yes, sir
07:12And I count
07:13Get
07:18Set
07:19Fire and Ice
07:42Fire and Ice
07:47Fire and Ice
07:48Fire and Ice
07:50Today's dish, both of these vessels are sufficient because they were making ice and gel in a steamer and the
08:01curry is made in non-stick.
08:03I'm using the firebox, mutton chops and radish.
08:09Then I'm using the ice mystery box, mint, passion fruit and baby carrots.
08:15So I'm making a good salad with radish and mint and oil.
08:22Then I'm using the mutton chops to dry rub and bake it.
08:29I'm making a mashed potato.
08:31So I'm using a sauce pot and sauce pan.
08:34I'm using the rice.
08:37So we have chosen radish, kaffir lime, wasabi paste and wild chilies which is very important for us.
08:48We have chosen carrots, kaffir lime and grapes.
08:53We have chosen a sauce pan to fry it.
08:58We have chosen a deep bowl.
09:01We have chosen a deep bowl.
09:02We have thought that if we both have to get fire and ice,
09:05then we have to do something like that.
09:09We have chosen a cracker.
09:12So we are going to make a Lakshmi bomb.
09:15We are going to be afraid of the chefs.
09:30Our flair is that we are making shrimp cocktail.
09:34Usually shrimp cocktail is served with a cocktail sauce.
09:38So we will make a cocktail with the ingredients of the mystery box.
09:41We will mix the ingredients with the chefs in the shaker.
09:45And we will also add a chili which will be added on the live coal.
09:49Which will be added on the cocktail.
10:00In the fire and ice mystery box,
10:03we have chosen long pepper, chili and wasabi.
10:08And in the cold, we have chosen passion fruit, kaffir lime, oranges and mint.
10:14Today we have got one sauce pan and one sauce pan.
10:18The last dish is making a little up and down.
10:21We have added Yenaya Niang.
10:24This is a symbol of two opposites.
10:27Like fire and ice are two opposites.
10:29We will also show it in our dish.
10:31So I will add granita.
10:34Because granita will go to my freezer.
10:36And we have to scrape it into the texture.
10:39And granita tray will be added in the glass freezer.
10:43Now until now.
10:47If we talk about fire and fire,
10:49we say in the tasting menu.
10:52After a little while,
10:54we feel the same temperature and the same taste.
10:56That's why it's very important to give your palate a shock.
10:59If it's warm or fire,
11:02then we need a barf.
11:03If it's like a barf,
11:05then we need a barf.
11:06This is a very important rule for tasting menus.
11:09That if you have a dish,
11:11you will remember your palate.
11:12And palate will be more interesting.
11:14You will taste the flavors.
11:15I think the jodians will ace them.
11:19Ajankya Vikram.
11:23Simran Himanshi.
11:24And sometimes I feel like Anshmit Rabdi.
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.
11:35Ajankya Vikram and Simran Himanshi
11:38in the last few challenges.
11:42If we understand these concepts
11:44then 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 chicken.
12:02No.
12:02This is a cold prawn salad.
12:05Yes.
12:06So, I have made it.
12:09We will make it with him.
12:09We will make it with him.
12:10Yes.
12:10And avocado.
12:11Who has your fire and ice?
12:14Chef, I am sure.
12:15My name is part of ice.
12:18Himka Ansh.
12:19Himka Ansh.
12:19Himka Ansh.
12:21What?
12:22Simran's name is Simran.
12:23His name is Simran.
12:25It is Simran.
12:25It is Simran.
12:27If we talk about three,
12:28then tell us about
12:29which three jodians in the finals.
12:32Can you give your name?
12:33Of course.
12:34Why do you not.
12:36I'm not.
12:37We both,
12:38Vikram Ajinkya.
12:40And...
12:41On third,
12:43would be Anshmi Prapti.
12:46Anju Manju and Anju aussi.
12:49Also, would be Anju Manju.
12:50On third, would be an a tie.
12:52Anju Manju and Anshmi Prapti.
12:55On third.
12:56On third.
12:57Anju Manju
12:57On the side.
12:58Yes, sir.
12:59I think that slowly, slowly, you guys are going to slow speed.
13:04Yes, sir.
13:07Second, Simran and Himanshi are running out of ideas.
13:13You were always in the top three.
13:16But after last week, please, don't change my mood.
13:21Make your speed and make your ideas.
13:23Yes, sir.
13:28Yes, sir.
13:31Anju, Manju ji, Jai Jagarnath.
13:33Jai Jagarnath.
13:34Don't say Manju ji, Manju ji or Anju Don?
13:36Anju Don.
13:37What fire is here, both of you?
13:40Fire.
13:41I am, I consider myself.
13:43I will cry quickly.
13:45So, don't say that you are right?
13:47I am not, it's a different thing.
13:49But I can't see it wrong.
13:53You tell me that if you are fire,
13:56If you are an Anju ji, you are a fire and Manju ji, you are a ice, then how do
14:01you make santulan?
14:02When I get angry, I don't know how it gets to know and it comes to the phone.
14:10I also want to keep the tension on it but I won't tell it.
14:14If he does it, he does it, he does it, he does it, he does it, he does it.
14:19He does it and he does it.
14:21Anju Manju's fire ice balance, why do you make it?
14:24Now tell us who are the top 3 fan-list.
14:28We are the ones who are the ones who are the ones who are the ones who are the ones
14:31who are the ones who are the ones that are.
14:31Give it to me the rest of the two.
14:33I also see an Anju and an Arsana.
14:37They are also the ones who are the ones who are in their hands.
14:39You're able to take your number one, Jay Jagannath.
14:42Jay Jagannath.
14:43I see a situation where we're going.
14:53Aray...
14:53Watts must be used again.
14:56...so that you can get fr multitude Zus.
14:58You can Avati wh мало, yes.
15:01You can take that color too.
15:01We will replace the flavor of the food value.
15:02We will change it.
15:04What's it making?
15:06Today we're making...
15:10Today we're making...
15:12Gajpacho.
15:15Gajpacho
15:16Saar.
15:18Gajpacho Saar?
15:19It's called Kokum Saar.
15:20You will make Gajpacho Spanish Chilled Soup.
15:24You will make Saar.
15:25This is so beautiful.
15:28Green.
15:29What a joke.
15:31Put it in any way.
15:34This is ice.
15:35How will fire come?
15:36Fire.
15:37We will fry it.
15:40We will put a pudina with crunch crisp.
15:43There will also be mint.
15:45There will be long spices.
15:49There will be mint.
15:51The flavor will be good.
15:53This is safe for the longs.
15:54Yes.
15:54Yes.
15:56Who is fire?
15:58Who is fire?
15:59I'm a fire.
16:01Here it seems.
16:03We don't say anything.
16:05We don't say anything.
16:18We don't say anything.
16:20We don't say anything.
16:21We don't say anything.
16:22We don't say anything.
16:24Yes, we don't say anything.
16:26Yes, we don't say anything.
16:27What is it?
16:27Asana, Rupali Ji.
16:28I want to say that.
16:29You don't need to be in the middle of the room.
16:32Because this is giving a lot of people.
16:44Hello.
16:45Hello.
16:45Hello.
16:45Hello, Chef.
16:46Hello.
16:47Hello, Chef.
16:47I'm doing it.
16:48I'm doing it.
16:48I'm doing it.
16:49I'm doing it.
16:51We've asked the question for you.
16:53Who are the top three finalists?
16:55But to all, it is confirmed that you are both.
16:59It's a good one.
16:59But the responsibility has also increased now.
17:02First week, we were listening to our journey very good.
17:06First week, we were thinking of the lowest contender.
17:10You can also increase speed.
17:19It's about half an hour left.
17:2145 minutes are up.
17:23The time of plan B and C is already gone.
17:25Now, take it and take it.
17:26Take it and decide your plates from now.
17:32We have only 30 minutes left.
17:35Our main element, the salad,
17:38has not been cold in the fridge.
17:40We have to make a cold salad.
17:46After baking,
17:49there was no problem in soda.
17:52Everything was different.
17:56There was no satisfaction of its shape.
17:59It was just like a house is perfect.
18:01We wanted to work on the shelves.
18:05We didn't work on the shelves.
18:07We didn't work on the shelves.
18:09So, we didn't satisfy our work.
18:19We didn't work on the shelves.
18:20At 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.
18:42to make sure that it appears
18:43Amni ji and Venu ji,
18:44you know what are you doing here?
18:44Let me quickly tell you what are making.
18:46We are going to make a suti bomb.
18:49It's going to be a cracker.
18:52We are going to dip it as a fire element.
18:55We have made a source of carrot
18:57that is going to be cold.
18:59Now, if you make the filling,
19:01it will be staid,
19:02So, this will get warm and get warm.
19:05This was your Viva tip of the day.
19:07Thank you, Chef.
19:25Guys, last 10 minutes, huh?
19:30Tricky, tricky, tricky.
19:31Tricky, tricky.
19:32What are we going to do on this?
19:33Will you dust something?
19:34No, no.
19:35On one side, there is ice cream.
19:37And on one side, there is granita.
19:38So, it's forming.
19:39And what you want to do?
19:41If you want to do the sauce,
19:42if you want to do the sauce,
19:44then the effect of it will not come.
19:48Normally, what do you want to do?
19:50In that area,
19:52you can dust something on it.
19:55Cocoa powder or something.
19:56It will be amplified.
19:58The sauce will be fried.
19:58The sauce will be fried.
20:00The sauce will be fried.
20:01The sauce will be fried.
20:01What do you want to do?
20:03The sauce will be dipped.
20:04Because the consistency and thickness
20:05are not matching.
20:06Okay, Chef.
20:07Right?
20:07Yes, Chef.
20:08You can dust it.
20:08You can put it.
20:17You can add the sauce.
20:18Yes, Chef.
20:18Yes, Chef.
20:18Yes, Chef.
20:18Now, if you want to get the sauce,
20:22the blood of the bomb will cut.
20:24Look, if you use the contrast in the plate.
20:27Sometimes, if you use the contrast on the plate,
20:28you need to make it subtle.
20:30If you want to make the contrast on the plate,
20:34It's not pleasing to the eye here.
20:38That's why you created a contrast of height.
20:42You have to make it a little mellow.
20:45You have to look at the height of the beach.
20:49Okay.
20:50Grapes have been saved.
20:52I made it a little cover up for height.
20:58Then I made it a slice of radish.
21:04Saishri?
21:05Yes, sir.
21:06Five minutes for the plate.
21:09There is no time for the plate.
21:11Oh, the plate is not clean.
21:14Let's go Saishri.
21:21What happened to our house?
21:26It's not like that.
21:27It's not like that.
21:28It's not like that.
21:31First, the icing is made.
21:36This is the royal icing type.
21:38Yes.
21:39This is the royal icing type.
21:40Yes.
21:40This icing is not set.
21:42After that, you can always construct any of the city.
21:45This is the royal icing type.
21:46This is the royal icing type.
21:47First, you set the foundation.
21:49Here you have the foundation.
21:51Okay?
21:51After that, you set it.
21:54First, you set the angle.
21:56Set the angle.
21:57After that, you set the angle.
22:00And because you are not equal to the level.
22:03So, it's possible that it doesn't fit from the four sides.
22:05So, you can add at least two L.
22:08And you can add it.
22:09You can add it.
22:11You don't know.
22:13You won't know.
22:14You won't know.
22:15You won't know.
22:15You won't know.
22:16You won't know.
22:17You won't know.
22:18You won't know.
22:23You won't know.
22:33But, after that, anytime we use transparent plates,
22:38then anyone should use underliner.
22:41Underliner means a plate under this,
22:44who also allows it to support it
22:46and will increase its color also.
22:48That's what you mean.
22:49I think that today you are doing the most difficult time.
22:53Let's take your speed, please.
22:59I'm confident that what today's theme is hot and cold
23:04should be seen on your plate.
23:06It's clearly seen on our plate.
23:08And taste-wise, Chef can tell the flavors.
23:15I think we've used the ice box and fire box.
23:21And there are some presentations on our plate.
23:24It's very good.
23:26When it's flared, it will look more beautiful.
23:33I've made good elements and utilized.
23:36I'm doing a good representation of the ice, fire and fire.
23:38I'm doing a good dish now.
23:42I want to taste the taste.
23:49Ten.
23:51Nine.
23:53Eight.
23:54Seven.
23:56Six.
23:57Five.
23:59Four.
24:02Three.
24:03Two.
24:05One.
24:06That's it.
24:09It's time for the moment.
24:10Back, back, back.
24:13What a great job.
24:15Huh?
24:15Time to taste?
24:22Arjuna Rupali, let's start with you.
24:34What's the deal? There's a flambe here.
24:39Very good, very good.
24:40What's the deal?
24:41I love it.
24:42Remember that the alcohol is not available to eat.
25:00Arjuna Rupali, what's your dish?
25:02Our dish is...
25:04Gaj Pacho.
25:07It's a Spanish cold soup.
25:10It's a chilled soup.
25:11In your food, the soup is a cold element.
25:17Right?
25:18Yes.
25:19What's the cold element?
25:20What's the difference?
25:21In Maharashtra, there's a dish called Tomato Saar.
25:25It's a dish called Gaj Pacho.
25:28It's a cherry tomato.
25:30What's the difference?
25:31Like here, in Maharashtra, there's a coconut.
25:36There's a coconut.
25:36Yes, it's a coconut.
25:39Very good.
25:39In many countries, there's a sweet soup in many countries.
25:42But I think it's a bland soup.
25:46Now, you've given the sweet tomato soup to a new character.
25:52And I think it's better than the original soup.
25:54It's a Monsieur Bon 벌ak for me.
26:02Have a unique definition as a nam предpal environment.
26:02I mean, can you tell the stick to your meat?
26:05Your сы Morocco is very good!
26:08Amazing.
26:09Awesome.
26:09Really beautifulçe попal젼 dish.
26:10I got some hum 대해서 very challenging soup.
26:13You're happy.
26:18f訓um feel.
26:19We got some cherry了吧…
26:21To do your potato soup…
26:22In the middle of señora divisions…
26:22And we got a mint Emala,
26:22And we signed a yum.
26:23Also, we have a coulda chicken soup.
26:24The highlight of this dish is your prawn marination.
26:30And when it comes to the soup with prawn marination,
26:34and when the flavors blend,
26:36I didn't even know that it could be tasty.
26:41But what we were looking for is the combination of cold and warm.
26:44And how will you play with that combination?
26:48You've played well.
26:49You've played well.
26:51Well done.
26:53You've played well.
26:55Now you've played well.
26:56And the way you understand how to mix well and how to honor it.
27:02How to flavor it.
27:04We all have to learn from both of you.
27:09Avni Venuji.
27:20Chef, close your eyes.
27:21It might blast.
27:22Blast?
27:23You've made a bomb in the truth.
27:25Happy birthday to us.
27:35Oh.
27:36Wow.
27:39Chef, the hot element is that the filling inside is very spicy.
27:46And I used wild chilies, long pepper, and wasabi.
27:52It's a chaat, an appetizer.
27:54And the filling that I made, I made the sauce of the sauce.
27:59It's the sauce of the sauce.
28:00So I converted the sauce into the cannoli.
28:03The cool element, the ice element, is the sauce of the sauce.
28:07The sauce of the sauce is the sauce.
28:09It's the sauce of the sauce.
28:18Beautiful.
28:20Beautiful.
28:21Beautiful.
28:21Aesthetically.
28:23Balanced.
28:24Artistic.
28:25Renaissance period.
28:27Painting.
28:27A candle burning.
28:29Sauce pouring.
28:30And the symmetrical alignment.
28:32And the use of the plate.
28:35Beauty is the word.
28:36Avni, who is the ice element?
28:38Ice element?
28:40The sauce.
28:41Chilled carrot sauce.
28:42Chilled carrot sauce.
28:58Fire.
28:59Fire extinguisher.
29:00Fire and ice.
29:04Fire.
29:11Fire.
29:12Fire.
29:14Fire.
29:15Fire.
29:15It is hot.
29:15Oh!
29:18Let's drink water.
29:20It's a mouthful.
29:24And since my spice tolerance is better than both of them,
29:29I can eat a lot of good food.
29:32But this is the good food that you eat,
29:35so take your heart a little bit more.
29:38Take a little bit more.
29:40I'm going to eat it.
29:42I'm going to eat it.
29:44I'm going to eat it.
29:45I'll give it a little bit more.
29:57Vikas, what do you want to say?
29:59Wow.
30:01A little bit more.
30:02Your face is red.
30:03Your face is coming out.
30:05That's the feeling of inside.
30:07What happened?
30:08It's closed, Vikas.
30:10But this is what you've listened to.
30:12You've understood your assignment.
30:14And you've made the dish like this.
30:16No, no, no.
30:17No, not for me.
30:21Not for me.
30:22Not for me.
30:36We were talking about the water and the water.
30:37We were talking about water and the water.
30:38In this dish, the water is very light.
30:41Look at the water.
30:43The water is now broken.
30:44It's gone, Vikas.
30:45Look at this.
30:46Look at this.
30:46This is in the water.
30:52Simran and Imanshi, take your dish.
31:00Wow.
31:01What a color.
31:02Nice.
31:12We've made a cold lasagna.
31:14There are three leaves.
31:16We took the water from the fire.
31:19We took the water from the fire.
31:20We took the turnip to the turnip.
31:21There are prawns.
31:24There are avocadoes.
31:25And there are curry leaves.
31:28And the sauce is a coconut, onion, tomato sauce.
31:33And the sauce on the side is mildly spicy.
31:37The sauce is mildly spicy.
31:38We have two flavor of the sauce on the side.
31:40So we will add cold ice cubes in the sauce.
31:43So you can add less flavor.
31:46Here.
31:47Come here.
31:49It's a beautiful color.
31:51Is it better or is it better?
31:53It's better.
31:54It looks better.
31:54There are yellow ones.
31:55It looks beautiful.
31:56It looks beautiful.
31:57There are so many beautiful elements that you have hidden inside it.
32:01You can fan out it and make the whole beauty of it.
32:08Look.
32:08Every element.
32:09There are so many layers you have hidden below.
32:13They are speaking to us.
32:15What are your fire elements and what are your ice elements in this dish?
32:18Our sauce is fire.
32:22Our ice is in an ice cube.
32:26Our salad is cold.
32:28The prawn is spicy.
32:32It's delicious.
32:34This plate is alive.
32:36This is a big compliment for eating.
32:38You feel that it's alive.
32:40There are layers of texture, crunchiness and coconut sauce.
32:46There is flavor, density and spiciness.
32:51I want to see this dish.
32:55But when I see that the techniques are repeated,
32:59I made chicken noodles.
33:03I made a prawn sheet today.
33:08When I see that we don't think through it,
33:14then I feel like I'm getting confused.
33:18This is the time, Simran Himanshi, when the graph matters.
33:23This is the time when you've done anything,
33:26it doesn't matter.
33:28This is the last 10 meters,
33:30which decides which race will win.
33:34And I see Simran Himanshi in the last 10 meters.
33:38I need a little focus.
33:48Anju, Anju.
33:49Come on.
33:53Huh?
33:57What's going on?
33:59Sir?
34:00We don't want to forgive.
34:04We want to forgive.
34:05We were just not the same.
34:09We could make a diss like this.
34:13We couldn't make a diss like this.
34:21How do we get that dish in front of you?
34:31Anju, Anju ji.
34:32Yes.
34:32We respect what you're saying.
34:34But once again, let's give it to you.
34:36Today, we're not looking for the worst dish.
34:42But we've taught you that when you're satisfied with your dish,
34:46we don't want to keep it in front of you.
34:52You know, there's a lot of doubt that if you do so,
34:55let's take the food on the plate,
34:58and then don't go to the customer or the judges.
35:02I feel very proud to say that
35:04I won't be able to keep your food today.
35:12For their work and courage, we should appreciate it.
35:27and the matter is,
35:30you know,
35:34we can actually make a lot of affirmation.
35:36You know,
35:37we're very excited.
35:40But I have to make them feel very much,
35:42and say,
35:43you know,
35:43I'm really excited.
35:46I'm really excited.
35:47I came to the desktop.
35:48If you will be 19 hours, you won't be able to drink.
35:51Everything is okay.
35:57Let's do it.
35:59Give it to me.
36:03Let's go.
36:04Let's go to the next tasting.
36:06Anshmit Prabhdeep.
36:27What a joke.
36:29Very nice.
36:35We have our country's name, Prawn's wedding.
36:38The visual of the fire was evident.
36:41The visual of the fire was visible.
36:42The live action mocktail was fresh.
36:46You put it on the fire.
36:47Superb.
36:48That was hot and cold.
36:49We were able to understand it visually.
37:00Wow.
37:03It was very good.
37:05It was like a bronze grill.
37:07It was the flavor of the wasabi.
37:09But I will say that
37:10in 75 minutes of the semi-final,
37:13the world is seeing you.
37:15And we have made it in martini glass.
37:22How do you justify this?
37:26It's so hard.
37:28It's so dense.
37:30It has to be flaky.
37:33The time we are moving,
37:35where a minute-minute-minute will be in this kitchen.
37:37But how will the dishes go ahead, Anshmi?
37:43Very disappointment.
37:51Guys, this is the time when actually we and the viewers also think that this show can win, this show
37:58can win, this show can win, this show can win.
38:00This is the time when we have to take off.
38:047 weeks of work.
38:07And a small mistake.
38:11Sashree, let's take your dish.
38:28Oh, it's very good, brother.
38:38Wow.
38:43I have kept the temperature of the dish.
38:45It's like different kind of temperatures and different kind of textures.
38:49So the moment you keep eating, you will feel different, different.
38:52Like brother's bro, like temperature's temperature.
38:55Yeah.
39:09There's a lot of textures in this dish.
39:15When you're saying tempo, it's like a temperament.
39:19I feel that the source of passion fruit is the same as passion fruit.
39:23There are also undertones of sweetness.
39:25There are chillies.
39:26There are tons and tons.
39:27And then followed by your dish.
39:31The whole dish is the whole mash.
39:34The choice of radish is brilliant for me.
39:38Thanks.
39:39Where you can improve, there should have been the marination of the lamb shops.
39:43Okay.
39:44We leave lamb and mint sauce, lamb and mint jelly, lamb and tamarind.
39:54I love the flavor combination.
39:56I'm going to take a lot of high points for this dish.
40:02Nagpur Nagin.
40:03Come here.
40:04Thank you very much.
40:25We have made today Yin Yang,
40:28Wasabi ice cream.
40:29The financier of pistachios
40:31The financier of pistachios
40:33And the caramel is orange and long pepper.
40:38The granita is passion fruit, mint and guntur chili.
40:44The twill is honey and soy sauce.
40:47You can see a little powder under the ice cream.
40:53It's a sweeter version of puri kake.
40:55It's nori sheets, sesame seeds, sugar, salt and spice mix.
40:59I mean you have a French and Asian approach.
41:03Very nice, interesting.
41:11Where did you come from?
41:14I mean very good combinations.
41:18Beautiful combinations.
41:21Wasabi can't miss in ice cream.
41:23You can't do it.
41:24I mean you don't have a shame in it.
41:26The pistachios and financier
41:27Which you have made.
41:28I miss the classic shape.
41:30Financiers and financiers
41:31That's why they call it as a gold bar.
41:34But the execution of financiers is very good.
41:38Thank you so much.
41:38And you put the soya sauce on it.
41:41I always thought, what will happen?
41:43But if you take the soya sauce on it,
41:46I can't think of it.
41:48The most important thing is,
41:50the construction of the dish in your mind.
41:53And when you think about the dish in your mind,
41:56it's the greatest power.
41:57The flavor of the dish in your mind,
42:02and the flavor of the dish in your mind,
42:02and the flavor of the dish in your mind,
42:03and the flavor of the dish in your mind,
42:04it's a blessing.
42:06It's a blessing.
42:07It's a blessing.
42:07Very well done.
42:08Thank you so much.
42:14When I see that my children have
42:17their own way.
42:19This gives me a lot of joy.
42:23My family is in the first education.
42:27It's very easy to join with them.
42:31But it wasn't that.
42:33We didn't live in their shadows.
42:36We created our own identity.
42:38So we are on the same path.
42:43It was the only thought that
42:44we have to make food with a good heart.
42:46We have to make people with a good heart.
42:49We are happy that we have taken a small step
42:52to reach the stage of the cafe.
42:54It's our small cafe,
42:55but it's our own cafe.
42:59The shadow we are creating,
43:01it's a small shadow.
43:03But MasterChef,
43:04it's a small shadow.
43:05It's a source for us.
43:08It's a source for us.
43:08It's an inspiration for us.
43:20Thank you so much.
43:23Thank you guys
43:23and thank you,
43:30...the master chef's kitchen.
43:32This is such a dish...
43:35...that in reality...
43:37...your skill, your passion...
43:40...your talent...
43:42...justify yourself.
43:43I think Kunal, we all say...
43:50...that this is the dish...
43:52...that can go to any other master chef...
43:55...and the judges will say...
43:58...what have you made...
43:59...and more importantly...
44:00...what have you thought?
44:01This is that dish.
44:03Thank you so much.
44:03Very nice.
44:08Today, there is no need to say this...
44:10...the time for results.
44:12Today, we are standing here...
44:13...and can be done here...
44:14...and can be done here...
44:15...and all of you know.
44:17And this is the challenge...
44:19...and this is for you.
44:20Congratulations!
44:25Precision, passion...
44:26...patience...
44:27...and perfection.
44:28Thank you, sir.
44:30Ajagya Vikram...
44:31...this is your advantage...
44:32...that the dish will be closed tomorrow...
44:37...to tomorrow.
44:38Don't open it.
44:43Today, we will make...
44:45...fortune oil...
44:46...and fortune atta...
44:47...with a recipe...
44:49...which is not just tasty...
44:50...and healthy...
44:51...and which is perfect for every day.
44:52You all...
44:54...anjshmit...
44:55...and prabdip...
44:56...satsriyakal.
44:57Today, I have...
44:58...a simple recipe...
44:59...but...
45:00...very delicious recipe...
45:02...and I am assisting...
45:04...my brother...
45:05...assist?
45:07Hey, hello!
45:08...assistant...
45:08...but remember...
45:09...I am your brother...
45:10...mixer...
45:11...not...
45:11...you don't know...
45:13...how to make this one...
45:14...can't tell me...
45:16...got it is a shape...
45:17...back...
45:17...nessor pasta strand тел...
45:18...soy....
45:20...to eat ...
45:21...we use this...
45:28...and for that...
45:29...in...
45:29...we use too...
45:31...someplaplace food...
45:34...inge service in order...
45:37... confer effectiveness...
45:38...into pot...
45:40So let's see if the cake is made before or my brother is made before.
45:50First of all, we'll add in a bowl.
45:56We'll add chini.
45:58We'll add fortune's refined oil with chini.
46:02Now we'll mix it well.
46:06And we'll add saffron-infused milk.
46:09We'll toast it with saffron.
46:17Now it's mixed well.
46:19We've taken 60 grams of milk.
46:23We'll add milk.
46:25We'll add baking powder and baking soda.
46:28We'll add a little pinch of salt.
46:31We'll fold the batter well.
46:33The cake plays a very important role in everyone's lives.
46:37It's a wedding.
46:39It's a birthday.
46:40It's an anniversary.
46:41So what do we cut first?
46:43We cut the cake.
46:44Pradeep, I'm using the cake for the cake today.
46:46I'm using the fortune madea.
46:47Tell me about this madea.
46:49I know.
46:51It's like the fortune madea is made from high quality wheat.
46:53It's like the butter.
46:54Yes.
46:55The batter looks good.
46:57Very nice.
46:58I was testing you.
46:59I was testing you.
47:00I didn't know everything.
47:01You're good.
47:02You're good, right?
47:02You're good.
47:09Our batter is ready.
47:11Now we'll bake it in the molds.
47:13I've preheated the oven to 180 degrees.
47:19And bake it for 20 minutes.
47:20We'll make it for 20 minutes.
47:22First, we'll tap the cake.
47:23If there's any air bubbles, they'll come out.
47:28It's been 20 minutes.
47:30Now we'll remove the cake from the oven.
47:37The cakes are baked well.
47:39Now we'll keep it from the oven.
47:49When the cake is dry, we will make a cream cheese frosting.
47:54First of all, we will take a whipping cream.
47:55We will add powdered sugar in it.
47:58We will also add cream cheese, elachi powder.
48:00We will mix it well and ready our frosting.
48:08When the cream is ready, we will shift it in the piping bag and decorate the cake.
48:14When we fill the whipping cream in the piping bag,
48:18a tip is that if your cream is not coming down,
48:21and if you don't want to use it, you can use it like this.
48:26So it will come down.
48:28Now our cream is ready.
48:29Our cake is dry.
48:31We will decorate it well.
48:39Now we will assemble our cake.
48:41You can add nuts for the texture.
48:46Now we will garnish it.
48:48Wow! The texture is so soft and the color is so good.
48:53Is it?
48:54In the few efforts, we got the best results.
48:56Today, we have made the egg-less quesars sponge cake.
49:01But you can make something new every time.
49:04Because the meat is one recipe.
49:06in the machen-strike.
49:14That is good, mama!
49:15Whatever you said south of either of India's rice tea
49:17there will be this 110 bit of india soup.
49:19That is perfect.
49:19You have to make a conceit of a chef-level
49:21that produce your soups at its toast.
49:25I'm going to take a bite.
49:28You can take any chicken.
49:30This is not like sushi.
49:33It's finished.
49:34The chicken can't live.
49:44This dish should be called Indra Dhanoshi.
49:50I can say a big chef with Dawit.
49:52He has nothing to do with it.
49:56Can I add a recipe in my restaurant?
49:57Can I add a recipe in your restaurant?