- 5 hours ago
Master chef India season 9
Category
๐น
FunTranscript
00:23When we entered the master chef's kitchen,
00:28The kitchen is not a kitchen.
00:31Today there is something else.
00:33The clarity has risen from our minds
00:36because what we are seeing is true or not.
00:58Welcome to Basis of India,
01:00our Top 7 Jodians.
01:04Now, we have a few steps far from the final.
01:08As the fire is running,
01:10the fire is running in you.
01:14The fire is running.
01:16Because the fire is running,
01:18the fire is running,
01:19and it will work for you.
01:25When the final is so close,
01:27if you see,
01:27the path of the final is running.
01:31Let's reveal the fire mystery box.
01:36On the count,
01:383, 2, 1, reveal.
01:44What we are seeing is a fire mystery box.
01:47We are seeing the fire mystery box.
01:48As the box has opened,
01:50it's in our mind that we will do it.
01:53This is your fire mystery box.
01:56There are green and red lavangi,
01:59dry goon to chili,
02:01wasabi paste,
02:02mutton,
02:03prawns,
02:04fresh haldi,
02:06long pepper,
02:06which we call kipoli pepper,
02:08and with whiskey,
02:09charcoal,
02:10and with lal moly.
02:13Look,
02:14you are happy.
02:16What happened?
02:18Chef,
02:19I feel completely confused.
02:20I don't know what to do with all these things.
02:25There are so many ingredients,
02:26what do you need to do?
02:29Chef,
02:30it will be a semi-final.
02:32Look,
02:32today's challenge is very simple.
02:35Today's challenge is very simple.
02:35In front of you,
02:36the ingredients of the fire mystery box.
02:38In which,
02:39you have to use 3 ingredients
02:41to make a dish of a MasterChef level.
02:45Three ingredients,
02:46three parameters.
02:48It's very simple.
02:48I've seen some of them sometimes,
02:51but today's challenge is not simple.
02:54Why?
02:55Choose the ingredients.
02:56The fire,
02:58which I kept,
02:59is coming in front of my eyes.
03:02Oh wow,
03:03wow,
03:04Archana ji,
03:05you've understood the game.
03:06Oh,
03:07so much so close,
03:09there are some more problems.
03:13What happened, Vikram Ajinkya?
03:15The problems are,
03:16and what will it be,
03:17is that the fire?
03:19It's a simple question.
03:21What is the fire?
03:25The fire is the best friend of the fire?
03:26And it's the enemy of the fire?
03:30Chef,
03:31Ice.
03:32Water?
03:34It's like water.
03:35It's like water.
03:36It's like water.
03:37let's do the water.
03:38Water and water.
03:39Water and water.
03:40The water is not in the master chef's history.
03:43There's no mystery box today.
03:46The fire mystery box,
03:48you've opened,
03:49and this is the ice mystery box.
03:57Fire's work is burning,
03:59and ice's work is burning.
04:02And when both of them are in perfect balance,
04:05then it's jadu.
04:06And today,
04:08we're watching the magic of your dish.
04:12That balance,
04:13that creativity,
04:14that concept,
04:16that showmanship.
04:17In this ice mystery box,
04:19there are
04:19avocado,
04:20black grapes,
04:21baby carrots,
04:23kafir lime,
04:24malta orange,
04:25strawberry,
04:26passion fruit,
04:27cherry tomatoes,
04:28turnip,
04:29and mint.
04:30There's a highlight.
04:31There's a lot of people who said it to me,
04:34to be here in the dark.
04:34Where the fire are growing,
04:35is the force of the temperature.
04:37Wherever the fire is growing,
04:39There's a balance.
04:41there's a balance,
04:42as well as the nature.
04:43This means
04:43that the fire yourself,
04:45and the ice teacher will allow fire
04:46and the ice.
04:47The fire will allow fire wise,
04:49and the ice to show that it will allow fire
04:52and ice to show that it will allow fire
04:52Whether it's visual or taste or concept,
04:56or dream,
04:59Today, MasterChef's World Class Pantry will be closed.
05:02You will get the supporting ingredients on your counter.
05:05In the special zone of MasterChef's World Class Pantry,
05:08you will get a wide range of super tasty ketchup,
05:12a variety of creamy mayonnaise, dressings, sauces,
05:15spreads and walk-talk instant noodles and Chinese sauces,
05:18because the fruit of the work is Viva.
05:21In the Ikea zone, you will get a beautiful plate and bowls,
05:25so you will get cast and pans, premium non-stick cookware,
05:29stainless steel cookers and kardai.
05:31You will get Fortune Chucky Freshata, Suji Meida,
05:35Fortune soybean oil, Fortune mustard oil and many more.
05:40For your cooking stations, you will get multi-purpose, spacious and durable sinks
05:46and touchless technology and multi-spray options with innovative faucets.
05:54You will get the catch sauce and spices in the rack.
05:56In the catch sauce and spices rack, you will get the catch sauce,
05:59and with the catch sprinklers and pink rock salt.
06:04And you will power the electronic appliances of the kitchen,
06:07Vijay Sales.
06:08In the Vijay Sales zone, you will get durable refrigerators,
06:11mixer grinders, quality air fryers, hand blenders and all that.
06:16In the Swiss ready-to-cook frozen snack section, you will get quality samosa sheets,
06:22spring roll sheets, delicious puff paratha, puff pastry sheets,
06:25crispy threads, tasty kunafa dough and all that.
06:31You will make your kitchen hygienic and maintenance friendly.
06:34Spectra Quartz surfaces.
06:36Crafted with Italian technology,
06:38experience the MasterChef feel with these luxurious stone surfaces.
06:44For this dish, you will get 75 minutes to make this dish.
06:49Now, when the weather has made such a big twist,
06:52there will also be a twist in this challenge.
06:59In this kitchen, you will only get two birds.
07:02That means, you will have to increase the birds once again,
07:04and you will have to increase the birds once again.
07:06The sun and the sun.
07:10Are you guys ready for the challenge?
07:11Yes, sir.
07:12For a count, get.
07:18Set.
07:19Fire and ice.
07:23Take cange.
07:25who will make it?
07:27Manjoo Ji decided that he will make gingerbread.
07:30He's cutting, wetting.
07:32Before we decided to make what size we will make.
07:36I worked in the work of mousse.
07:38We will make orange mousse.
07:40I've done it before.
07:50Our dish is for today.
07:52Both vessels are sufficient.
07:54Because it was made of ice and gel.
07:57It was made of steamer.
08:00And the curry was made of non-stick.
08:03I'm using a fire box.
08:07Mutton chops and radish.
08:09I have made mint, passion fruit and baby carrots.
08:15I made a good salad with radish and mint.
08:19And I also made oil with mint.
08:22Then I dry-rubed mutton chops.
08:28And I made a mashed potato.
08:31So I took a sauce pot and a sauce pan.
08:37So we chose radish, kaffir lime,
08:43wasabi paste,
08:45and wild chilies,
08:46which is very important for us.
08:48In the ice box, we had carrots, kaffir lime and grapes.
08:53We had a saucepan.
08:55We had to fry a deep bowl.
09:02We thought that both fire and ice,
09:05we had to do something like that in our mind.
09:10It was a cracker.
09:12So, we are going to make a Lakshmi Bomb,
09:14we are going to make a shrimp.
09:15We are going to make a shrimp cocktail.
09:31Our flair is that we are making a shrimp cocktail.
09:34Usually, shrimp cocktail is served with a cocktail sauce.
09:38So, we will make a cocktail with our mystery box ingredients
09:41which we will mix with the chefs in the shaker.
09:45We will also add a chili which will be filled with live coal.
09:49The chili will be filled with our cocktail.
10:00In the fire and ice mystery box,
10:03we have added long pepper, chili and wasabi.
10:08In the cold, we have added passion fruit, kaffir lime, oranges and mint.
10:14Today, we can add one saucepan and one saucepan.
10:18The plating is up and down.
10:21This time, we have added Yenai Niang's thoughts.
10:24Yenai Niang is a symbol of two opposites.
10:26Fire and ice are two opposites.
10:29Our dish will also be visible in our dish.
10:32So, at the start of the cook,
10:33I will add a granita.
10:34Because granita will go to my freezer
10:36and scrape it twice to the texture.
10:39And granita tray will be filled with blast freezer.
10:42And now, it will be filled with water.
10:47If we talk about the fire and the fire,
10:50we say in the tasting menus,
10:52that after a little while,
10:53all the food is the same temperature,
10:55the same taste.
10:56That's why it's very necessary to give a shock to your palate.
11:00If it's warm or fire,
11:02it needs a fire.
11:03If it's like fire,
11:05it needs a fire.
11:06There is a very important rule for tasting menus,
11:09that if you have a dish,
11:11you will remember the palate.
11:12And the palate will be more interesting to your flavors.
11:15I think the jodians will ace it.
11:19Ajankya Vikram,
11:23Simran Himanshi,
11:24and sometimes I feel like Anshmit Rabdi.
11:27Because when the 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,
11:38they will perform very well in the past challenges.
11:42If we can understand the concept properly,
11:45then I think they will give them the top dishes.
11:55Simran, what are you making today?
11:57I'm making lasagna.
11:59Lasagna, Kishir.
12:00But the same way you made chicken.
12:02No, this is a cold prawn salad.
12:06So I made it with the shalgam.
12:09You are 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 good.
12:15My name is part of ice.
12:18Himmali.
12:18Himmali.
12:19Himmali.
12:19Himmali.
12:19Himmali.
12:31Himmali.
12:32He is my name.
12:33I am, I am.
12:34Of course I am.
12:34Why did he not?
12:36Himmali.
12:37Himmali.
12:38Vikram Ajinkya.
12:40And...
12:42Third.
12:43It's Anjhumi.
12:45It's Anjumiju.
12:47It's Anjumiju.
12:47It's Anjumiju.
12:47I also can tie them.
12:49In third.
12:51I will tie them.
12:52Anjumiju.
12:53And Anjumiju.
12:55Yes.
12:56Yes sir.
12:57Mazaak on 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.
13:20Yes sir.
13:21Make your speed and make your ideas.
13:23Yes sir.
13:31Anju Manju Ji, Jai Jagarnath.
13:33Jai Jagarnath.
13:34Anju Manju Ji, don't say it.
13:35Manju Ji and Anju Don.
13:36Anju Don.
13:38Jai Jagarnath.
13:38Who is the fire here?
13:40I am the fire.
13:41I am the fire.
13:41I am the fire.
13:43Because I am angry very quickly.
13:45So you say Don then?
13:47I am not Don.
13:47Don is not a thing.
13:48It is a different thing.
13:49And I am angry.
13:51I cannot see where I am.
13:54If you are fire, you are fire.
13:57If you are fire and Manju Ji, you are ice.
14:00How do you make the fire?
14:02When I am angry, I don't know how to get the phone.
14:08So, I am the file.
14:11I always tell you that I don't have a tension.
14:12But I am not told.
14:14It is a thing.
14:14If you are saying this, you are saying that you are saying that you are saying that.
14:16And the fire comes and then you are moving.
14:19And then I am giving away.
14:21After the fire comes, your fire eyes balance is very mad.
14:24Tell you about which people of your customers are the top three.
14:26Who are you going to be a finalist?
14:28We are going to be going to be a number one.
14:31Let me tell you the rest of the two.
14:33We are watching them and we are watching them.
14:37They are also watching their hands.
14:39Have you checked on your number one?
14:41Jai Jagana.
14:51What a joke.
14:53We will use it again.
14:56So you will be fresh again.
14:58We will change the taste of the food.
15:04What is making?
15:06Today we are making...
15:10Today we are making...
15:12Today we are making...
15:12Gajpaacho.
15:14Gajpaacho.
15:15Gajpaacho saar.
15:18Gajpaacho saar?
15:19It is a kokum saar.
15:20Gajpaacho saar.
15:21Gajpaacho saar.
15:24Gajpaacho saar.
15:25It is so beautiful.
15:28Green masala.
15:30What a joke.
15:31Gajpaacho saar.
15:31Gajpaacho saar.
15:31Gajpaacho saar.
15:34It is ice.
15:35How will fire come?
15:37We will fry it.
15:39Then?
15:40With this, we will give a crisp crunch.
15:43With this, we will have mint.
15:45And a little bit of long spices.
15:50So the flavor will get good.
15:52Like the save is made.
15:54Yes.
15:55Yes.
15:56Which fire is on your own?
15:59I am going to fire.
16:02Here is the fire.
16:03Here is the fire.
16:04Here is the Rupali.
16:05Here is the Rupali.
16:07I am going to fire.
16:10Do you agree?
16:11I am angry.
16:12What a joke.
16:14We are not angry.
16:15We are not angry.
16:18We are not angry.
16:18We are not angry.
16:20We are not angry.
16:20We are not angry.
16:21We are not angry.
16:21This is a very dangerous thing.
16:22Is it right?
16:24Is it right?
16:26Is it right?
16:27What a joke.
16:27Rupali Ji.
16:28I want to say that.
16:29You should not be aware of both of us.
16:32Because this is a lot of people.
16:43Hello.
16:45Hello, Chef.
16:45Hello, Chef.
16:47Morning.
16:47We are walking right now.
16:48Four months later our Mate.
16:51Just tell me.
16:52We has asked a question.
16:53Who is the top-three finalists from us?
16:55With all of you in the opiniรณn, your winnerquoints.
17:02First week.็ฌฌไธ
17:07week. The
17:08lowest contender
17:09at the top level. Remember the
17:11speed.
17:19It's about 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.
17:32The last is only 30 minutes left.
17:35And our main element, salad,
17:38is not going to be cold in the fridge.
17:40And we have to make a cold salad.
17:46After baking,
17:49there was no problem in soda,
17:51but it became different.
17:56The shape of it was not so satisfying.
17:59The house should be perfect.
18:01We wanted to work on the walls.
18:05We didn't have to work on the walls.
18:07We didn't satisfy our work.
18:19The house should be naked.
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 to take care of the utensils.
18:28Because they will make sure
18:29that we are at the top of our game.
18:43We need to be the best.
18:44Yes, Chef.
18:44We need to quickly tell you,
18:45what are you doing?
18:46Today, we are going to make
18:48a suetli bomb.
18:50It is going to be a cracker
18:51or a patakha.
18:52So, we are going to dip it
18:53as a fire element.
18:55A sauce of carrot is made
18:57which is going to be cold.
18:59Now, you must be aware
18:59that the filling you can make
19:01is much more moist,
19:03it will be soft.
19:04It will be soft.
19:05Correct.
19:05This was your viva tip of the day.
19:07Thank you, Chef.
19:25Guys, last ten minutes, huh?
19:30Tricky, tricky, tricky.
19:32Yeah, thank you, Tricky.
19:32What do you want to do?
19:33Do you want to dust something?
19:34No, no.
19:35One side has a cake, one side has a ice cream,
19:37and this side has a granita,
19:38so it's forming here.
19:40What do you want to do?
19:41If you want to do the sauce,
19:42if you want to do the sauce,
19:44it will not get the effect.
19:48Normally, what do you want to do?
19:50In that area,
19:52you want to dust something on it.
19:55You want to dust something on it.
19:56It will amplify it.
20:00You want to do it.
20:01What do you want to do?
20:02What do you want to do?
20:03You want to do it.
20:04Because the consistency and thickness
20:05doesn't match.
20:06Okay, Chef.
20:07Yes, Chef.
20:08You can dust it.
20:08You can put it on it.
20:17What do you want to do?
20:18What do you want to do?
20:19What do you want to do?
20:30What do you want to do with the butter?
20:38I want to do it,
20:39because it turns that you've created a contrast of height.
20:42I'm sitting here standing.
20:43Okay.
20:44You need to be more mature than it,
20:45so you can see the height of the beach.
20:48Okay.
20:50What are the grapes to hold,
20:52I raised all the grapes.
20:53Iํํ
roasted them,
20:55and made them cover up.
20:58Then I planted it and then I put the radish to eat.
21:00I took a slice.
21:01Huh?
21:04Saishri?
21:05Yes, sir.
21:06Five minutes, boy.
21:07Where is the plate?
21:09I don't have any time.
21:11Oh.
21:12The plate is not clean now.
21:14Let's go, Saishri.
21:21What happened?
21:24Our house.
21:26It's not like that.
21:27It's not like that.
21:28It's not like that.
21:30It's not like that.
21:32First, it's like that
21:33You have made the icing.
21:35This.
21:36You have made royal icing.
21:38Yes, yes.
21:39The icing is not set.
21:42After that,
21:43you can always construct
21:44any sort of painting.
21:46First, you set foundation here.
21:49You have to put foundation here.
21:50Then,
21:52when you set it,
21:54you set the angles
21:55properly.
21:57and then,
21:59you set the angles.
22:00And,
22:00because you don't have a level
22:02together,
22:03that's why it can happen
22:04if you don't have four sides.
22:05So,
22:06you can make it at least
22:06two L.
22:08You need to make it.
22:08You can add it.
22:09You can make it.
22:11You don't know the thing.
22:13You can make it.
22:14and then,
22:15you'll be able to make it.
22:18You can get it.
22:33When we use transparent plates, no one needs to use any underliners.
22:41Underliners means an AC plate which also gives support and also gives a color.
22:48I feel like you are doing the most of the time.
22:53You can increase your speed.
22:58I am confident that today's theme is hot and cold.
23:04You should clearly see our plate.
23:08You can tell the flavors and taste-wise.
23:15I feel like we have used the ice box and fire box.
23:20I have used it well.
23:21There is a presentation on our plate.
23:24It looks very good.
23:26When it is flared, it will look more beautiful.
23:33I made good elements and utilized.
23:35I also did good.
23:36The representation of the eyes and fire is good.
23:39So, I am thinking about the dish coming out and I like it.
23:43I like it.
23:43and it depends on it.
23:528, 7, 6, 5, 4, 3, 2, 1.
24:06That's it.
24:09Time is finished.
24:10Go back.
24:13What a great job.
24:15Time to taste.
24:21Let's start with Arjuna Rupali.
24:22Let's start with Arjuna Rupali.
24:34What is this?
24:34It's going to happen here.
24:39Very good.
24:40Very good.
24:40Very good.
24:42Remember that the alcohol is not available.
24:45It's evaporated.
25:00Let's start with Arjuna Rupali.
25:01What's your dish?
25:02Our dish is called Gaj Pacho.
25:08It's a Spanish cold soup.
25:10It's a chilled soup.
25:11In your food, the fire was lit.
25:14The soup is a cold element.
25:17Right?
25:18Yes.
25:19What is this cold element?
25:20What is this?
25:21In Maharashtra.
25:23There is a dish called Tomato Saar.
25:25It's called Gaj Pacho.
25:28It's like cherry tomatoes.
25:30What is this?
25:31Like here in Maharashtra,
25:33there is a coconut.
25:36Yes.
25:36There is a tomato saar.
25:39Very good.
25:39In many countries, it's a cold soup.
25:42But I think it's a bland soup.
25:46It's very good.
25:47Now, I've put this sweet tomato soup to the soup.
25:50I think it's a new character.
25:52This soup is the best of all.
25:52In my opinion, this is the original soup.
25:59The marination is really็ด ๆ.
26:02I take a good choice.
26:04You need to make it by the marines.ะบะพะน
26:04with a diessi flavour. This
26:07is a marination. This
26:08is really good. I
26:08love my freshestMS. It's
26:09good. The marination
26:09is very sweet. You're beautiful.
26:11shrimp. You're good.
26:12You're good.
26:13Perfectly.
26:13And as you have given a new shape of a European soup,
26:17you have made a coconut.
26:19Then you have made a tomato sauce.
26:21I am in love with it.
26:24The highlight of this dish is your prawn marination.
26:29Oof!
26:30And when it comes with prawn marination with soup,
26:33and when the flavors are blended,
26:36I don't even know that this dish is so tasty.
26:41But what we were looking for,
26:42is 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.
26:51Very well done.
26:54Now, let's do both of you.
26:56And as you understand,
26:58how to mix the dish of the dish,
27:00how to honor it,
27:02how to flavor it,
27:04we all have to learn from both of you.
27:09My name is Venuji.
27:20Chef, close your eyes.
27:21It might blast.
27:22Blast?
27:23Have you made a bomb?
27:26Happy birthday to us.
27:35Oh, wow.
27:39Chef, the hot element is that the filling inside is very spicy.
27:45And I have used wild chillies,
27:49and pepper, long pepper,
27:50and wasabi.
27:52It's a chaat, an appetizer.
27:55And that which I have made pataka,
27:58is made of thepla.
28:00So, I have converted it into cannoli.
28:03The cool element, the ice element,
28:05is the carrot sauce,
28:06which is made with cheese.
28:08We call it Menesu Pataki.
28:11In our village,
28:11Menesu means mirchi.
28:13Menesu means mirchi.
28:13Menesu means mirchi.
28:14Menesu means mirchi bomb.
28:15Yes.
28:16If we talk about the dish look,
28:17it's beautiful.
28:20Beautiful.
28:21Aesthetically balanced,
28:24artistic,
28:25Renaissance period,
28:27painting,
28:28a candle burning,
28:29sauce pouring,
28:30and it's symmetrical alignment,
28:33and use of the plate.
28:34Beauty is the word.
28:36What is the ice element?
28:38Ice element,
28:40the sauce.
28:41Chilled carrot sauce.
28:42Chilled carrot sauce.
28:57Chilled carrot sauce.
28:58Fire extinguisher.
29:00Fire and ice.
29:02Fire and ice.
29:10Fire.
29:12Fire.
29:13Fire.
29:14It's hot.
29:17Water.
29:18Oof.
29:18It's hot,
29:19and it's hot.
29:20It's hot.
29:21It's hot.
29:22The it's hot.
29:26Tolerance is better than both of them.
29:30I can't eat a lot of good food.
29:32And this is the good food that you eat,
29:35so take your heart a little bit more.
29:38Take a little bit more.
29:40Your mind is eating.
29:42I will eat it.
29:43Tell me your tolerance.
29:45I'll give you a little bit more.
29:56Okay.
29:57What do you want to say?
29:59Wow.
30:01Your face is red.
30:03Your feet are getting wet.
30:05What happened to them?
30:07What happened?
30:10But you listened to your attention.
30:12You understood your assignment.
30:14And you made your dish like this.
30:16No, no, no.
30:17Not for me.
30:21Not for me.
30:22I think the balance of fire and ice
30:24is very dominant.
30:25Fire is very dominant.
30:28Ice is not able to balance it.
30:30That is your carrot sauce.
30:33That is what we talked about
30:37in the water and water.
30:38In the water and water,
30:39there is a lot of water.
30:41Look at the water.
30:43Look at this.
30:46This is in the water.
30:51Simran and Himanshi,
30:53take our dish.
30:59Wow.
31:01What a color.
31:02Nice.
31:12We have created a cold salad.
31:14There are three pads.
31:16We took a heat from fire.
31:19We have seen it yellowed turnip.
31:21We have used the prawn.
31:24We have added the avocado.
31:25On top we have made a curry leaf,
31:28Salt is made and the sauce is a coconut, onion, tomato sauce.
31:33And the sauce on the side has ice cubes.
31:35It's mildly spicy sauce.
31:38We've added two flavor of ice cubes on the side.
31:40So, we'll add these hot ice cubes in cold ice cubes.
31:43So, you can add less flavor in your according to the flavor.
31:46Where are you?
31:50Ate Sundarang.
31:51Does it look better or better?
31:53It looks better. It looks yellow, yellow, very beautiful.
31:55It looks beautiful?
31:56It looks beautiful.
31:56There are so many beautiful elements that you have hidden inside.
32:01You can fan out it by fan out the whole beauty.
32:08Look, there are so many layers that you have hidden below.
32:13They're speaking to us.
32:15What are your fire elements and what are the ice elements in this dish?
32:18Our sauce is fire.
32:22And our ice cubes is in an ice cube.
32:26Our salad is cold.
32:28The prawn layer is spicy.
32:32Ate delicious.
32:34It's alive.
32:36This plate is a big compliment.
32:37It's a big compliment for eating.
32:38Because it's very alive.
32:40It has layers of texture, crunchiness.
32:43Because the coconut sauce is good.
32:47It has flavor and density.
32:49It's spicy-less.
32:51I want to see this dish.
32:56I want to see this dish.
33:39I want to see this dish.
33:42I want to see this dish.
33:48Anju, Anju, come.
33:52Huh?
33:58What happened?
33:59Sir, I'm not sure.
34:01I don't want to ask you.
34:02I never wanted to ask you.
34:06I could not be able to ask you.
34:14That's why we don't want to take this dish in front of you.
34:18Whatever we don't like,
34:21that dish we'll take in front of you.
34:31Anju, Anju ji.
34:32Yes.
34:32We respect what you're saying.
34:34But once again,
34:35we're not looking for the worst dish.
34:37We're not looking for the worst dish.
34:42But we've taught you,
34:44that when you're aware of yourself,
34:46we don't want to keep it in front of you.
34:52You know,
34:53very soon.
34:54I feel like you're really struggling.
34:56You've got to get to eat.
34:58I don't want to eat this dish.
35:02You need to eat the dish.
35:06You can't eat it.
35:08You can eat it.
35:13But even if you eat it,
35:14you can eat it.
35:16I believe that.
35:16We don't want to eat it.
35:17You can eat it today.
35:18I don't want to eat it.
35:28The shape of the house is also broken.
35:33What is the lack of it?
35:36It feels like a very nice house.
35:40The shape of the house is broken.
35:43It's not a big deal.
35:46There are many of you at the desktop.
35:48If you're 19-19, you won't be able to read it.
35:51Everything is okay.
35:57Let's do it.
35:59I'll give it.
36:03Let's do it.
36:04Let's move on to the next one.
36:06Anshmit Prabhadeep.
36:21Let's move on to the next one.
36:27What a joke.
36:29Very nice.
36:35We have our family name.
36:37Prawn's wedding.
36:38The visual, the fire, was evident.
36:41It was showing.
36:42The live-action mocktail.
36:45You put it on fresh and shake it.
36:47Superb.
36:48Hot and cold.
36:49Visually.
37:00Wow.
37:03It was very good.
37:05It was like a brown grill.
37:07It was the flavor of the wasabi.
37:09I'll say that in 75 minutes,
37:12after the semi-final,
37:14the world is watching you.
37:15And we made it in martini glass.
37:22How do you justify this?
37:26It's so hard. It's so dense.
37:30It has to be flaky.
37:33It's so hard.
37:34At the time of the timeโฆ
37:35...when the wait for a minute in this kitchenโฆ
37:38...is the level of dishesโฆ
37:40...where the dishes can go along.
37:43Very disappointed.
37:51Guys, this is the time when actually we and the viewers also feel like 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.
38:11Sai Shri, take your dish.
38:27It's very warm, brother.
38:37Wow!
38:43My name is Rake Tempo.
38:46It'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 temper.
38:55Yeah.
39:09There are many textures in this dish.
39:11This dish is a celebration of textures.
39:14You are saying that this dish is a temperament.
39:19I feel that the sauce of passion fruit,
39:21one of the passion fruit,
39:23there are undertones of sweetness,
39:25there are chilies.
39:26It's cold.
39:27And then, followed by your dish,
39:31your mash.
39:33The choice of radish is brilliant.
39:37Thanks.
39:38Where you can improve,
39:41there should have been the marination of the lamb chops.
39:44Okay.
39:44We have lamb and mint sauce,
39:46lamb and mint jelly,
39:48lamb and tamarind.
39:50But lamb and passion fruit,
39:54I love the flavour combination.
39:56I'm taking a lot of high points.
40:02Nagpur, come on.
40:04Come on.
40:25Today we have made Yin Yang.
40:28It's a wasabi ice cream.
40:29The financier of pistachio is hot served.
40:33And the caramel is orange and long pepper.
40:38The granita is passion fruit,
40:42mint and guntur chili.
40:44And the twill is honey and soy sauce.
40:47And you can see a little powder
40:49under the ice cream.
40:53It's a sweeter version of puri kake.
40:55So it's nori sheets, sesame seeds,
40:56sugar, salt, and spice mix.
40:59So it means a little French,
41:01a little Asian approach.
41:02Both are meeting.
41:03Very nice.
41:04Interesting.
41:11Where did you come from?
41:14It means a lot of good combinations.
41:19Beautiful combinations.
41:20Wasabi is not able to miss in ice cream.
41:24It means you don't want to miss it.
41:26The pistachio and financier,
41:27which you have made,
41:28I'm missing its classic shape.
41:30The financier is called financier,
41:32because it's like gold bar.
41:34But the execution of financier is very good.
41:38Thank you so much.
41:38And you put the soya sauce on it.
41:41I always say,
41:42what will happen to you?
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 body.
41:53And you think the dish in your body,
41:55it's the greatest power.
41:58The flavor of the dish in your body,
42:02and the clarity of the food,
42:04it's a blessing.
42:06It's a blessing.
42:06It's a blessing.
42:07It's a blessing.
42:08Very well done.
42:08Thank you so much.
42:14When I see that my children
42:17saw their own path,
42:19it gives me a lot of joy.
42:23Our family is in the first education.
42:27It's easy to be able to join with them.
42:31But it wasn't the same.
42:33We didn't stay in their shadows.
42:35We had to create our identity.
42:38We were just on the same path.
42:43We were just on the same path.
42:44We thought that we had to make food with good minds.
42:46And we had to open our own people.
42:49We were happy that we took this step,
42:52a small step,
42:53to reach a cafe stage.
42:55It's a small cafe,
42:55but it's our own cafe.
43:01It's a small shadow.
43:02It's a small shadow.
43:03It's a small shadow.
43:03But MasterChef,
43:04our small shadow,
43:05it's a source for us.
43:07It's an inspiration for us.
43:16And it's a great inspiration.
45:14Today, we are making a glass case of sponge cake.
45:18That's also with Fortune Meida.
45:20We all have to eat sponge cake.
45:22It's very hot to eat all the whole thing.
45:23It's sweet.
45:23It's a sweet-sweet.
45:25Today, we are making a glass case of sponge cake.
45:28And we will use Fortune Meida because this is an all-purpose flour,
45:33which gives us so many options for eating food.
45:36We also call it one recipe recipe.
45:40Let's see if the cake is made before or my brother is made before.
45:48First, we take a bowl in a bowl.
45:56We add chini.
45:57We add fortune refined oil with chini.
46:02Now we mix it well.
46:06We add saffron-infused milk.
46:09We made saffron-infused milk with saffron.
46:16Now we mix it well.
46:19We take 60 grams of flour.
46:22We add flour.
46:24We add baking powder and baking soda.
46:28We add a pinch of salt.
46:31We fold the batter properly.
46:32The cake plays a very important role in our life.
46:38It's getting married, birthday, anniversary.
46:41So what do we cut first?
46:43We cut the cake.
46:43Pradeep.
46:45I'm using fortune madea for the cake today.
46:47I'm using fortune madea for the cake.
46:48Tell me about this madea.
46:49I know.
46:51You say fortune madea is made by high quality wheat.
46:54Yes.
46:55The batter is quite good.
46:57Very nice.
46:58I was testing you.
47:00I was testing you.
47:00You don't know.
47:01You don't know.
47:02You don't know.
47:09Our batter is ready.
47:11Now we bake it in the molds.
47:13I preheated the oven to 180 degrees.
47:14I preheated the oven to 20 minutes.
47:21We bake it in 20 minutes.
47:21We tap it in the oven.
47:22Once we tap it,
47:23if there are air bubbles,
47:24they will go out.
47:29It's been 20 minutes.
47:30Now we remove the cake from the oven.
47:31We remove the cake from the oven.
47:35The cakes are baked.
47:39Now we keep it in to warm.
47:49As the cake is warm,
47:51we make a cream cheese frosting.
47:53First of all,
47:54we take a whipping cream.
47:56We add powdered sugar.
47:58We add cream cheese.
47:59We add the cream cheese.
48:00powder and mix it well and ready our frosting.
48:08When the cream is ready, we shift it in the piping bag and decorate our cake.
48:14When we fill the whipping cream in our piping bag,
48:18a small tip is that if your cream is not coming down,
48:21and if you don't use it, you can't use it like this.
48:26So this will come down.
48:28Now our cream is ready.
48:30Our cake is cold.
48:31We will decorate it properly.
48:39Now we will assemble our cake.
48:41You can add the 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 have the best results.
48:55Today we have made the eggless kesar sponge cake.
49:01But you can make something new every time.
49:04Because the recipe is unique.
49:06All right, all right.
49:15All right.
49:24All right.
49:28You can take any cheese. This sushi doesn't make it like this.
49:33It's finished. The cheese can't be done alive.
49:38This is why Idrish's name is Indra Dhanoshi.
49:50I can say a lot of chefs with David.
49:52He doesn't know anything about it.
49:54Can I put this recipe in the restaurant?
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