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00:09It's been a long time for a long time.
00:30And this pacoada is a soul of the soul.
00:35Whatever you say, Mama Ji,
00:37where is India's peace and pacoada?
00:39Yes.
00:42I feel like the rain is a true emotion of India.
00:47It's a whole thing.
00:48It's a whole thing.
00:49It's a whole thing.
00:50It's appreciating Mother Nature and the beauty of being alive.
00:54Absolutely.
00:56There is also an atmosphere.
00:57There is also an atmosphere.
00:58So let's call our condescence.
01:05As we entered in the kitchen,
01:07we are seeing the rain.
01:09There is a breeze.
01:11There is a breeze.
01:11There is a breeze.
01:12There is a breeze.
01:13And we will be happy.
01:14We will remember the monsoon season.
01:20Welcome to MasterChef India.
01:22Co-presented by Viva Mayo Ketchup and Sauces.
01:24Co-powered by IKEA,
01:25Fortune Chucky Freshata,
01:27Partner Kohler,
01:29Ketch,
01:29Salts & Spices,
01:31Vijay Sales,
01:32Switz Frozen Snacks,
01:34and Spectra Quartz Surfaces.
01:38They say,
01:39When the sun was created,
01:40the sun was created,
01:41the sun was created.
01:43And in Hindustan,
01:44the sun is just a breeze.
01:46It's a storm.
01:49It's a storm.
02:01In India,
02:01I was also doing that.
02:03I and our friends,
02:05I often talked about this.
02:07When the sun came,
02:08so that the sun will come,
02:08so that the sun will come.
02:09Wow!
02:12My friend said,
02:13that the sun will probably cancel the school.
02:16And sometimes this happens,
02:17that the sun will probably cancel.
02:19And sometimes this happens,
02:20that the sun will be 7.
02:22It's 9.30.
02:23And the sun will fall in the middle of the sun.
02:24Like the sun with the sun?
02:25It's raining?
02:28It's raining.
02:30the sun will come to the sun.
02:40And its raining noise from the lungs.
02:51Aha!
02:52And the sun will be lit
02:53Yeah, that's it.
02:58Wow, Ranveer Ji.
03:00You didn't know how to be a man.
03:03No, he wasn't a man, Kunal.
03:05It was his challenge.
03:12Challenge?
03:14You have to make a dish of a matcha chef level
03:15that you have to make sure of your memories
03:18and bring it to the plate.
03:20A dish will make the celebration of the rain
03:24and our mind's sensation.
03:27If you're a little confused,
03:30let's solve your problems.
03:32With a dish,
03:33let's give you a visual explanation.
03:36So first, the sense.
03:54Smell.
03:57This dish's name is Five Senses.
04:00This is our five senses.
04:01First, we are using five senses to simulate.
04:04First, the smell,
04:05which came from curry leaf smoke.
04:07Right?
04:08After that, the sound.
04:10The sound which comes from a crunch.
04:14After that, the taste is what makes a dish.
04:17What happens to eat?
04:18First of all, to stimulate the visual senses.
04:22We have used different colors and designs.
04:26After that, the touch or texture,
04:29which we express with mouthfeel.
04:33In today's dish,
04:35you should see these five senses
04:38which are directly associated with the sawan.
04:42For this sensational sawan challenge,
04:44you will give them all for 75 minutes.
04:48At this time,
04:49MasterChef's World Class Pantry is open for 5 minutes.
04:53In MasterChef's World Class Pantry,
04:55you will find a wide range of super tasty ketchups,
04:59a variety of creamy mayonnaise,
05:01dressings, sauces, spreads,
05:03and walk-talk instant noodles and Chinese sauces,
05:05because the fruit of the work is Viva.
05:09In the eye care zone,
05:10you will find a beautiful plate and bowls
05:13so that you will find a cast and pans,
05:15premium non-stick cookware,
05:16stainless steel cookers,
05:17and kardai.
05:18In Fortune's rack,
05:20you will find Fortune Chucky Freshata,
05:22Suji, Mayda,
05:23Fortune soybean oil,
05:24Fortune mustard oil,
05:26and other things.
05:28For your cooking stations,
05:30you will find the multi-purpose,
05:33spacious and durable sinks,
05:34and with touchless technology
05:36and multi-spray options,
05:37innovative faucets.
05:41You will find the catch sauce
05:42and spices in the rack.
05:44In the catch sauce and spices rack,
05:45you will find the catch sauce,
05:47and with it,
05:47the catch sprinklers
05:48and pink rock salt.
05:51And you will power the electronic appliances
05:54with Vijay Sales.
05:55In Vijay Sales,
05:56you will find the durable refrigerators,
05:58mixer grinders,
05:59quality air fryers,
06:01hand blenders,
06:01and a lot of things.
06:04In the ready-to-cook frozen snack section,
06:07you will find quality samosa sheets,
06:09spring roll sheets,
06:10delicious puff paratha,
06:12puff pastry sheets,
06:13crispy threads,
06:14tasty kunafa dough,
06:15and a lot of things.
06:19You make your kitchen hygienic
06:20and maintenance friendly
06:22Spectra Quartz surfaces.
06:23Crafted with Italian technology,
06:25experience the MasterChef feel
06:27with these luxurious stone surfaces.
06:31Remember,
06:32today,
06:33one of our senses will not tickle our senses,
06:36that will go straight to elimination.
06:45This one will be done once again,
06:47once again,
06:47for you to remind yourself,
06:49that any one of our senses
06:50will go straight to elimination.
06:55Okay?
06:56But now,
06:57let's talk about
06:59today's advantage.
07:00The advantage.
07:02Ajinkya Vikram,
07:04In the Fire Nice Challenge,
07:05you won the advantage
07:06you won the advantage
07:06that you didn't open yesterday.
07:09Today's time
07:10to open it
07:11and tell us what it is.
07:17Plus 15
07:18and minus 15.
07:20So, Ajinkya Vikram,
07:21you will get 90 minutes for cooking today.
07:25That means,
07:25you will get 15 minutes extra.
07:28Ajinkya Vikram,
07:29that 15 minutes
07:30that you are getting
07:31that you are getting 15 minutes.
07:34That means,
07:34that today,
07:35one one one,
07:36which is Ajinkya Vikram,
07:37will be able to cook for 90 minutes.
07:39Wow!
07:40And,
07:40one one one,
07:41will be able to cook for 60 minutes.
07:43So,
07:44you have to tell us
07:45that which one one one is going to be.
07:46Oh,
07:46the advantage.
07:51What advantage?
07:59What advantage?
08:02What advantage?
08:08is that,
08:08you will be able to cook for 60 minutes.
08:10It's not good for all.
08:13It's not good for all.
08:15It's not good for all.
08:15I want everyone to cook well.
08:18The rest of us
08:18is good for Archanar Ji.
08:19It was good for Archanar Ji.
08:31It was good for Archanar Ji.
08:37Who is in your pocket?
08:39That's not my name.
08:41That's why we are not in your pocket.
08:43Today,
08:43we are showing them.
08:48Archanar Ji,
08:49Archanar Ji,
08:49Rupali Ji,
08:49whenever this challenge is happening,
08:51at that time,
08:51one thing is clear,
08:53that who is the most challenging one?
08:56Because that challenge is less than 15 minutes.
09:00So,
09:01because of this challenge,
09:03they have told India
09:04that
09:05the biggest challenge
09:07to win
09:09is
09:10Archanar and Rupali.
09:15Are you happy?
09:16We are happy.
09:18We are happy.
09:18We are happy.
09:18Archanar Ji,
09:19we will get 90 minutes.
09:21We will get 75 minutes.
09:23Archanar Ji,
09:24we will get 60 minutes.
09:28Are you guys ready?
09:29Yes, sir.
09:30Yes, sir.
09:31On your marks,
09:32get,
09:33set,
09:35saaban.
09:36Come on, rush.
09:38Come on, rush.
09:43Master Chef,
09:44please,
09:45remember,
09:46one thing is,
09:47you have to evoke the five senses.
09:50In that,
09:50you will help you very much.
09:53Please,
09:53take care of yourself,
09:55and take your ingredients.
09:58Archanar Ji,
09:59take care of yourself.
10:00Do you feel better?
10:02No,
10:02Chef,
10:02I forgot the spices.
10:03They kill me.
10:04that's right.
10:07Manju Ji,
10:08I'm not getting anything.
10:09Manju Ji,
10:10Manju Ji,
10:11take care of yourself.
10:12Come on,
10:12come on.
10:13In the food,
10:14taste and smell are very clear.
10:16But the other senses,
10:18touch,
10:19sound,
10:20all these things are very difficult,
10:23especially when it comes to food.
10:25So,
10:26it's a difficult challenge,
10:27that we're going to eat on a plate,
10:28all these things,
10:30all these senses,
10:31all these senses,
10:31that's a big challenge.
10:32So,
10:33Arjanke Vikram,
10:34your cooking starts now.
10:36Now,
10:37come on.
10:46You have more time.
10:48Yes,
10:48Chef.
10:48This is not a guarantee,
10:50that your dish will be best.
10:51Yes, Chef.
10:52How do you justify your memories of the rain?
10:54Our childhood,
10:56chocolate and coffee,
10:58which are very associated with the rain.
11:00So, we're going to make a desert of chocolate and coffee.
11:03And,
11:03our wives' stories are related to coffee.
11:06Like I was living in Goa,
11:07the rain came,
11:08and the rain came,
11:08and the peacocks came.
11:10It's a must.
11:11So,
11:11we're going to eat coffee in the balcony,
11:14and then we'll look at the cocks.
11:15So,
11:16that story is very close to my heart.
11:17What a story.
11:18And,
11:19we got a brief about how we do coffee tasting.
11:23So,
11:24we'll do it on the table.
11:26First of all,
11:27I start with Nama chocolate.
11:31Usually,
11:32Nama chocolate is made overnight.
11:34But,
11:34that's what I've achieved in 90 minutes.
11:37So,
11:37it's a difficult task,
11:38so I start with Nama chocolate.
11:41Arshana,
11:41Rupali,
11:42you're very happy,
11:44that you'll get a full 60 minutes.
11:46Yes,
11:47I'm happy,
11:47that we'll get a competition.
11:50Oh,
11:51wow.
11:52There,
11:52there,
11:53there,
11:53there,
11:53there,
11:53there,
11:55there,
12:02there,
12:23there.
12:25Please, stop it, because it's time to go to the rest of the rest.
12:31Now!
12:42We both love the rain.
12:45After the rain, the essence of the rain is very good.
12:49The colors of the beach, the sky, the water, the sky is so clear.
12:55So, that's a thought.
12:56We are going to throw it on our plate today.
12:59We are creating an ocean.
13:01So, the eyes of the sense is this.
13:04We will also create a touch.
13:06We are going to create sand, shovels.
13:08We are going to create small elements,
13:11which we will also show in our dish.
13:13Then, we will play a sound with white noise in the background,
13:17which will be an ocean.
13:18And, if we use the smell of spices and oil,
13:23then, the smell will come from the ocean.
13:25So, we will see the five senses on our plate.
13:37Alright!
13:38Arjuna Rupali, you have started your 60 minutes.
13:43Now, come on!
13:44And, come on!
13:58Today's dish is very necessary.
14:00We have to take advantage of others,
14:02who have just given us.
14:05Today, we have to show that we can make good dish dish in at least.
14:10Today, we are going to make an ice candy.
14:14Our childhood and our children's childhood is also gone.
14:19We are eating ice candy.
14:20The sounds are nice.
14:23The taste, the taste and the color will also be shown.
14:27The ice candy also feels good.
14:29The taste is also a different feeling.
14:31We will give it a flavor.
14:33We had to make the cherry first.
14:34It was a comport.
14:36We had to make an ice candy.
14:38We had to make an ice candy.
14:40We had to make the cherry first.
14:42We had to make the cherry first.
14:44We had to make the cherry first.
14:44We had to make the cherry first.
14:47We had to make the cherry first.
14:48Arjuna, let me tell you, Arjuna.
14:49Do you see yourself in the final?
14:51Yes, yes.
14:52Why?
14:53We all see.
14:54We will continue.
14:56First, we will continue.
14:58We want to continue.
15:00So, today, we have been late for 15 minutes.
15:03If you have killed Bazi today,
15:05it will be fun.
15:06It will be fun.
15:06It will be fun.
15:09It will be fun.
15:11It will be fun.
15:11It will be fun.
15:12It will be fun.
15:12Arjuna,
15:13today,
15:14you have to look at Arjuna's eyes.
15:18What are you doing in 60 minutes?
15:20I will give you a tip.
15:20When you grind the pudding,
15:22you grind with chilled water.
15:24It will be maintained.
15:26This was your Viva tip of today.
15:34When we start to make the cherry first,
15:37I tried to make it smooth.
15:37I prepared my carrot to make it,
15:38I put it on my one side by putting it.
15:44I prepared my chicken.
15:47I decided to make it for my brother.
15:49And then he threw it in the muslin cloth and threw it all out of the water.
15:56Then he left it so that the water didn't go out.
16:00Manju, tell me, do you deserve to go to the finals or do you deserve it?
16:05Yes, I deserve it.
16:06Why?
16:07We've experienced a lot of food.
16:12So we'll put it on experience and experiment.
16:15We'll put it on experience and experiment.
16:18That's why I took it.
16:20That's why I took it.
16:22To answer your question.
16:23To answer your question.
16:32Anshmeet Prabhadeep.
16:35Who's the biggest team with you? Tell me quickly.
16:39Who will you get today? Tell me quickly, Prabhadeep.
16:42Arshana Rupali.
16:45Oh.
16:47Mmm.
16:47We were doing it.
16:49I heard it.
16:49They took our name.
16:52If we are competent for Ajinkya Vikram, then we should think about it.
16:59Who's the name of Ajinkya Vikram?
17:09In Punjabi, they say, khaleera.
17:11Are you getting confused with your 90 minutes?
17:14No, Chef.
17:15I have to clear it a little.
17:16One more thing.
17:17MasterChef, there are the most time to take the contestant,
17:22or Jodi, or team.
17:24Never need you.
17:25I have to clear it.
17:28Chef, our advantage is to make more components.
17:31Because in the first MasterChef season,
17:34if you have more time, then the components will increase.
17:35Lastly, we're always trying to take the plating.
17:38Yes.
17:38We will take the plating advantage.
17:40And how would you put the five senses in your dish?
17:44How would you put the five senses in your dish?
17:44So, Chef, our aim is to take our coffee shop.
17:48Place.
17:49Chocolate and coffee are different components.
17:51We will play the texture.
17:53In the beginning, we're going to smoke a cold, jasmine tea.
17:57Very good.
17:58So, jasmine tea is proven to build your senses for coffee and chocolate.
18:02As you smell the jasmine,
18:04you will open the fruity notes and the chocolate notes.
18:08And then, we have coffee beans and a grinder.
18:13So, we will also involve you with the experience.
18:15When the coffee shop starts,
18:18when it starts,
18:19they put the beans in the hopper,
18:21the beans grind.
18:22It matters more to sensory experiences
18:24when entering the coffee shop.
18:26And that's the smell of coffee.
18:28You have found the right inspiration.
18:30You have found the right place of your restaurant.
18:32I'm just scared that
18:33to get more time,
18:35and to win more times,
18:38do not see over-confidence in the dish.
18:41All the best.
18:43Our main elements are ready.
18:46The target is that
18:47in the next 15 minutes,
18:48every thing is ready.
18:55We have use the right place to go,
18:55Do you have the right place in China?
18:57I have added the cream for the cake
19:02and the appearance.
19:02The cream, the cream in the verdade.
19:03The cream in the chip Wait for it?
19:06Yes.
19:06The cream in the rice.
19:07The cream will grow the texture of your milk.
19:08Easy.
19:08The medium is more traditional.
19:10We've found a cream and a cream.
19:12So, we were sure that we will take the texture.
19:17We are sitting here,
19:18and we got to look at it for 30 minutes.
19:20Because we have to give the senses a factor
19:23that it will be shocked that this thing is not visible.
19:26But it is inside it, it is inside it.
19:28Simran and Himanshi, tell us what we are making.
19:31We are making a sushi,
19:33and we are making a sushi, but the color of the sun.
19:35What is this?
19:36That both Simran are making a white dish
19:38that didn't taste.
19:40Manjoo Manjoo is making the same dish that didn't taste.
19:43Yes.
19:43What is the idea that Jajji has to taste these dishes?
19:46Are you out of ideas?
19:48No, Chef, it is not a different idea.
19:50Is this a sushi rice?
19:51I have to take it.
19:53If I take it, it will be a little cooked.
19:55But it is 99% of it.
19:59I don't need to put it in my hand.
20:01I will tell you that this sushi rice is already overcooked.
20:06One second.
20:07One second.
20:08Two second.
20:09One second.
20:09One second.
20:10One second.
20:10One second.
20:11One second.
20:14I would not waste my time on this Simran.
20:18Now, take any of the rice.
20:19This sushi is not like this.
20:22It is finished.
20:23The rice will not be able to live.
20:25Yes.
20:26I am a little worried.
20:28Overconfident Simran.
20:30The rice will have a ratio of the rice.
20:35To make sushi rice.
20:35This is a ratio of the rice.
20:35It is the ratio of the rice.
20:37The rice will not be made as you make.
20:37In excess water, it is not made of sushi rice.
20:40You leave your mind.
20:41It is starting to get started.
20:43All the best.
20:44Do you want to think about how you have a dish in your dish?
20:47Yes, Chef.
20:48By chance, there was a lot of nice rice that I brought earlier.
20:54So, let's boil it.
21:01The chef said that I don't need the same water.
21:06I use the same water, but I don't want to continue.
21:09I feel a little scared of Simran's mind.
21:13I feel like the car is falling from the dirt.
21:28I'm saying the confidence today is Anju Manju Ji, because they didn't present their dish
21:34and they are fully confident.
21:52Come on.
21:53Come on.
22:04Come on.
22:15Anju, Namaskar Mandli.
22:17Anju, call me.
22:18Tell them the difference between their
22:21The only thing that is just a problem is not a problem.
22:24Punjabi brother.
22:26Shmit and Pradheed, you don't have much time in the work.
22:31No, we do work.
22:33But it's not enough.
22:35Shmit, nothing is nothing. What's wrong?
22:38Just tell me.
22:39Just tell me.
22:41Just tell me, you've heard about the rain.
22:44I like it, but in the rain, we'll get water from the rain.
22:49Then there's a problem. And the clothes are not dry.
22:52In my house, there was a lot of trouble in the rain.
22:56Then there's a brother who has been on top of the roof.
22:59You don't have any trouble.
23:01How are you?
23:04All the best.
23:04Thank you, Mama.
23:06Thank you, Pastor Shep.
23:13You have started in a different time.
23:15You just have 15 minutes.
23:18Come on, everyone.
23:18We are now ready for 15 minutes.
23:20Our soil is ready.
23:22But now it's time to go on.
23:25And we have to coat it.
23:27First, I put orange gel on the plate.
23:29and cut it out so that the sushi will fit it out.
23:34I was saying that if I had to take my time,
23:37I would take my time with Simran.
23:40Because Simran takes a lot of time to make a ring.
23:44I'm nervous.
23:46Don't be nervous, we're going.
23:48Where is the saavon?
23:49Chef, my thought is that when it's raining,
23:54it's like the beach, the sky,
23:58the sky, the rain, the rain, the rain, the rain.
24:01I like the beaches in the sky.
24:06So I'm representing them.
24:08First, look at this.
24:11If you have to plaiting, it won't be like that.
24:15The other thing is that this plate has not come to me.
24:23Absolutely.
24:24It won't be like that.
24:25Neither from the presentation nor from the concept.
24:31The narrative you're listening to,
24:33is clearly not seen in this plate.
24:36I'll leave it up to you.
24:37You've also surprised us.
24:39I pray that you're surprised us today.
24:41I'll leave it up to you.
24:42Yes, sir.
24:50Today, there will be rain.
24:51There will be rain.
24:53There will be a tsunami.
24:54What will happen to you?
24:55There will be rain on the apron.
24:56There was a tsunami.
24:57Yes.
24:58How are you both?
24:59Yes, sir.
25:00What has happened to you?
25:00What has happened to you?
25:01Because it has happened to you in your skin.
25:03No, it has happened to you.
25:04I just want to eat it.
25:05And it's got candy inside.
25:08And it's got candy inside.
25:09And it's got chocolate.
25:10You've said that the five elements are ready.
25:12One, two, three, four, five, four, five, five.
25:17And all the elements are ready.
25:18And for 15 minutes, you've been waiting for plating.
25:20You've put everything in 45 minutes.
25:23Yes.
25:24You had less than your dish.
25:25But you didn't have less than your dish.
25:27This is the problem.
25:33You have less than your dish.
25:33Yay, Jagannad.
25:34Yay, Jagannad.
25:35Is your dish ready?
25:36Yes.
25:37Yes.
25:37I'll tell you about everything.
25:39Last time, when I was actually like this,
25:41I didn't taste it.
25:41Do you forget that?
25:42Yes.
25:43I didn't say that.
25:44Because I thought I was like,
25:45I'm going to come to that dish,
25:46and I'm going to try and eat it.
25:47Yes.
25:48And it was so sweet.
25:50Tell me, where are the best places in the world that we have in the world?
25:55I think it's the best rain in my eyes.
25:58Yes, on my bed.
25:59My bed has made so beautiful a garden.
26:02My son told me that you have made an Amazon.
26:05Can I tell you?
26:06It's the best rain in my eyes.
26:12And today, I hope,
26:14I hope you will see Indra Dhunush.
26:18I pray for this.
26:19Thank you so much.
26:21All the best.
26:24I am not.
26:32A MasterChef in this journey.
26:35We have improved our plating a lot.
26:38Now the competition is at a serious level.
26:41Things can be very wrong here.
26:43But one thing we always give to us is...
26:48IKEA Plates.
26:52Please take care of Pastor Chef.
26:54Please take care of Palpal Kumari.
26:56Only one minute left.
27:02When it's one minute,
27:04and when the countdown starts,
27:06I'm adding soil to it.
27:07I'm adding soil to it.
27:08So I added soil to it quickly,
27:10so that it's going to fall.
27:12Our bonbons,
27:13when our turn comes to the tasting,
27:16we don't want to eat anything,
27:17we don't want to eat anything.
27:18The tension that we want to create experience,
27:21will come to us better.
27:23It's going to become an element,
27:25and it's going to be set on our plate and thinking.
27:27So we're feeling confident
27:29that today's dish is not going to be the worst dish.
27:32Last 10 seconds.
27:3510.
27:389.
27:418.
27:43Please.
27:44Please.
27:45Bless me Tulsi Mata.
27:47Save it today.
27:48Don't do anything.
27:48Now you're fine.
27:495.
27:524.
27:543.
27:572.
28:015.
28:025.
28:035.
28:075.
28:076.
28:095.
28:116.
28:129.
28:138.
28:1710.
28:1811.
28:1812.
28:1911.
28:1912.
28:2012.
28:2014.
28:2115.
28:21This is the mic because the sound of food is very necessary to capture the sound of food.
28:28So the mic will capture the sound of your food.
28:31It's like the storm of the storm.
28:35Now let's start the tasting.
28:37Let's start the tasting.
28:39Let's get the disadvantage of those who have minus 15 minutes.
28:42Arshna Rupali Ji, take your dish.
28:51Dish's name is Bajpan Ki Chuske, which means we eat at school.
28:56But first of all, listen to a little sound.
28:59Tell us about which one after.
29:00Action.
29:06Oh, the idea of school.
29:10After the school's piss,
29:12when you get out, there's a piss.
29:17There's a piss.
29:17You can eat it now because you'll remember your childhood.
29:22You've always had to eat Gola in school.
29:27Gola, which is made of which one?
29:29Cherry.
29:30Cherry Chuski.
29:31And what is this?
29:32It's a pudina syrup.
29:34And it's a sauce.
29:37It's a chaat masala.
29:50Gola, which one of you have created five elements in one hour.
29:54It's a very good dish.
29:56In 30 minutes, you've done it and it's done it very well.
30:02I'm talking about this dish.
30:04There's a sound in it.
30:07Definitely.
30:09It's a very good taste of mint.
30:11It's a sweet taste.
30:12It's a very good taste.
30:13And the touch, especially you.
30:16The chaat masala and the berry compote.
30:21It's a good taste.
30:26Take your dish today, Vikram.
30:33Take your dish.
30:39And the first thing to hear is that we go to the hopper.
30:45So, this is coffee going inside the hopper.
30:49So, next step is grinding.
30:56Sound bean or smell bean.
31:00Very nice.
31:05Today, we've made a dessert of coffee and chocolate.
31:08We want to smell it first.
31:11And then, you taste it.
31:16What's the next step of this tasting?
31:19If now, we taste the dish.
31:26Wow.
31:33So, our plate's name is House No. 6.
31:36The plot number of the cafe is 6.
31:38That's why the plate's name is House No. 6.
31:41All things are chocolate and coffee.
31:43But we've played with textures.
31:46Look, after the presentation, I love the presentation.
31:50I think the monotones are very good.
31:57It's definitely a snap.
31:58How?
31:59When you hit, when you hit, when you hit,
32:01the snap was a snap.
32:03It was a snap.
32:07What is that?
32:37When I ate the first one in Japan, I don't even believe that these textures are like three minutes with
32:42chocolate.
32:43Chiffon textures. It just has to relax on your palate.
32:47For me, that is a center point. I wish that you had made it into a bigger celebration.
32:55This is as good that I've had in the top restaurants in Tokyo.
33:08Venu ji, Avni ji, come here.
33:32Okay, let's take a look.
33:36This is what you've given up with water and water. What's your purpose?
33:40Chef, basically, it's just to make a look at it.
33:44Chiffon, one more act.
33:48Don't put it on your feet.
33:49Chef, your hand.
33:50Let's cut it like this.
33:53It's very nice.
33:56People say that you're just putting it on your face.
34:00Venu ji, first of all, thank you.
34:06This plate's name is Pausadi Tulsi Cutte.
34:11Pausadi Tulsi Cutte.
34:12Pausadi means monsoon.
34:14Tulsi, which is a pot of Tulsi.
34:17So, if you have to enter the house in our village,
34:21If you have to enter the house,
34:23you can go inside the house.
34:26You can go inside the house with Tulsi.
34:39It's a cream layer.
34:40And the water and the soup is a cream layer.
34:45And the moss is made of oats.
34:47So, we're done with it.
34:57Let's run, let's do this.
34:58Visually,
34:59listen with your story,
35:01what I'm going to match,
35:02fantastic.
35:03But, if you ask Swat,
35:05that cake is very dense,
35:08the flavor of Tulsi, basil inside it,
35:11but the cake is very dense.
35:15And at the end, I was thinking that when I cut it, there will be some dirt in it.
35:20You know, a soil, edible soil.
35:23Or there will be some roots.
35:25There will be something that I will see after cutting this cake.
35:29Everything was missing.
35:31It was very good in thought and thought.
35:34It was very good.
35:35But in the world, it was a little better.
35:42Santana Sai Shree, take your dish.
35:58Beauty.
36:01Your favourite book.
36:02Oh.
36:06Look, let's talk about the presentation.
36:08If I just look at this part of the plate,
36:11if I look at this part of the plate,
36:13it is called a language.
36:15There is sand, pebbles, there are many textures.
36:20But as I look at this part of the plate,
36:23I go away from sleep.
36:25Because this part of the plate is missing.
36:31What is your name?
36:33The dish's name is Our Love for Rain.
36:47The dish's name is Our Love for Rain.
36:48Before you take it, did you taste all the components here?
36:51Yes, sir.
36:53Do you want to taste it?
36:54You want to taste it?
37:02Slightly cinnamon.
37:04I've tasted it.
37:06I've tasted it.
37:06No meat, no lemon.
37:07No meat.
37:08No taste.
37:09No taste.
37:24the look and feel, the gel is made.
37:27It's like someone hits a sense and says,
37:30it's fun.
37:32It's not coming.
37:32It's not coming.
37:37Thank you, Saishi Chandna Ji.
37:40Anju ji, Manju ji, take your dish.
37:46Jai Jagannath.
37:57Jai Jagannath.
38:00This dish's name is Sondhi Mithi.
38:03This is our memory of childhood and our children's memory.
38:08What did we say?
38:09Our dogs were very dark.
38:13In the rain, it was very dark.
38:17So Mom made it.
38:19We didn't have to take it all.
38:21When it took us, we had to take it away.
38:24We had to take him out and eat it.
38:29What did Mom do that?
38:31The fruit, the fruit, the fruit and the fruit,
38:34they had all the fruit.
38:37They had fruit, the fruit, the garlic, the banana,
38:39all theils.
38:40They made small candies.
38:43We also made a fruit and candy.
38:46That's our childhood.
38:47This is my memory.
38:48We took this presentation.
38:49We listened to this presentation.
38:50We listened to it.
38:52We listened to it.
38:53Now, it's about to taste and to chew.
38:57Vikas Sahib has given the expression.
39:00They have given the expression.
39:01They have given the expression.
39:02There is a time in life.
39:05You have made it in the MasterChef.
39:07You have made it in the MasterChef.
39:09I don't have any taste.
39:11It was his purpose.
39:13I don't have any taste.
39:17We didn't have any taste.
39:19We didn't have any taste.
39:22We didn't have any taste.
39:28We didn't have any taste.
39:29He waited for a week for you.
39:31So, when you make this dish again,
39:34you just put the name of the MasterChef in the MasterChef.
39:37For me, this dish is called Indra Dhanoushi.
39:47Let me tell you the taste of this dish.
39:48A big recipe is a bit good for you.
39:53There is also an ingredient in the MasterChef.
39:54You can celebrate the Western Cheeskakes.
39:58But nothing we don't do.
40:02Thank you!
40:08You can say that we celebrate the Western Cheeskakes.
40:11There is nothing.
40:11Can I say that?
40:12Sir, what's the matter?
40:13Can I put it in my restaurant in a pin code?
40:16What's your recipe?
40:17This is our honor.
40:19This is our honor.
40:19Let's try it.
40:27Look, if it's gone, it's like this.
40:31One day, it's gone.
40:35And when it's gone, it's gone.
40:38What?
40:43Let's go.
40:44Simran Himan Ji.
40:57What is this?
40:58What is this?
41:00We've made some peels of citrus, mint, dandy and some cold spices.
41:06Tell us about this.
41:07Chef, our dish's name is Sawan by the Beach.
41:11This is a sunset's depiction of the beach.
41:16We put the sushi in gradients.
41:19The sun and the rays are orange and spices.
41:25The sea is blue and white.
41:29White is coconut milk and the blue is chicken stock.
41:33What do I eat, Simran?
41:34I'll tell you how to eat it.
41:37You have sushi.
41:38Add some curry.
41:40Add some panko crumbs.
41:42Add some gels.
41:44Add some chicken.
41:45And the chicken too.
41:46Add a split.
42:00Add some more.
42:02Add some coconut milk and making it.
42:07Blow and add some vinegar vegetables.
42:10I'll be making too plain.
42:11This dish is theصل and tomatobye.
42:13What is the que Jean?
42:14Is it a jelly dish?
42:15Chicken?
42:15No.
42:17The katsu curry is an interpretation of the chicken.
42:22The crumb is different.
42:27So what are these two jellies in katsu curry?
42:29The spices of curry is to balance out the citrus.
42:33But the more jellies, the more jellies?
42:37Why don't you understand this dish?
42:40If you need to justify your dish,
42:43then the more jellies, the more jellies,
42:46the more jellies, the more jellies,
42:47the more jellies, the more jellies.
42:49Anshmeet Prabdip,
42:50take your dish.
42:53Prabdip is smiling,
42:55feels like a good thing.
42:58It's a good one.
43:00We put a katsu curry,
43:01which we put in the kitchen.
43:03We used this for the katsu curry.
43:05It's a good katsu curry.
43:06and cinnamon.
43:13We have the name of this recipe,
43:15a bunte.
43:16The sun is filled with childhood memories.
43:20So, bunte's memory is that we didn't play bunte's
43:23allowed to play on the house.
43:24Today, we're playing bunte's game.
43:25He's playing the game.
43:26Okay, for everyone's reference,
43:27Banta means Kuncha.
43:29Kuncha.
43:29We're talking about Kuncha.
43:30We'll play with this plate
43:32which will also be an abstract art.
43:34Okay.
43:35How will it be?
43:38Kill Banta.
43:39Oh!
43:40Oh!
43:41Wow!
43:46Here.
43:46What are you doing?
43:47Here.
43:54Who are you going to kill?
43:56Let me respect.
43:59Oh!
44:05Oh!
44:05Oh!
44:06Oh!
44:07Oh!
44:09Oh!
44:11Oh!
44:12Wow!
44:12Wow!
44:18Chef, we've tried to create an interactive dining experience.
44:22The flavors are called Kala Khatya Bajpan,
44:25Amrood and Chili.
44:27We've added a very close flavor for our food.
44:30It's milk-badam.
44:31And we've also added a soil
44:32which is citrus-flavor.
44:35If you talk about the senses,
44:36the most important sense is
44:37the sense of humor.
44:39It's in this dish.
44:41It's in this dish.
44:41But it's very sweet.
44:43I'm really...
44:44It's a thing like children.
44:45That you're enjoying eating it.
44:47You're eating it.
44:50It's that kind of dish.
44:51I'm very proud.
44:58So, what is the sensational tasting tasting?
45:02Huh?
45:03The results probably won't come so much for any one.
45:06Because one of you will go to the elimination challenge today.
45:10Let's go.
45:11Let's go.
45:13Let's go.
45:17Let's go.
45:20Let's go.
45:48Let's go.
45:55Let's go.
45:57Black Apples.
46:07When we talk about frozen foods,
46:09the name of the Swiss is always in my mind.
46:12Today, we will bring the Swiss quality products
46:14and make joyful, tasty and fun dishes.
46:17Hello everyone, I am Avani Sharma
46:20and this is my super cool appa Venu Sharma.
46:23We are very happy to make your Swiss special recipes
46:26with Swiss puff pastry sheets.
46:28Today, we are going to make Swiss puff pastry sheets
46:31with a delicious dessert,
46:33berry cream cheese puffs.
46:35So, let's start our Swiss recipe.
46:40First of all, our Swiss puff pastry sheets are out of the freezer.
46:50After this, they have to cook well.
46:54We are going to cook well.
46:55That's why we keep them in room temperature for 40 minutes.
46:59Now, we are going to make our filling.
47:03First, we will take a bowl and add cream cheese.
47:071 tablespoon of vanilla essence,
47:0950 grams of icing sugar and cheese.
47:11We are going to mix this.
47:16Our cream cheese filling is ready.
47:18We will add it in a piping bag.
47:21We will add the baking bag.
47:24Now, we are going to make strawberry comporte.
47:27For this, we need strawberries, sugar and lemon juice.
47:32We will add a saucepan.
47:33We will add strawberries.
47:371 tablespoon of sugar and lemon juice.
47:45We have almost 10 to 15 minutes.
47:49Our strawberry comporte is ready.
47:51Now, we will transfer it in a bowl.
47:56Our filling and fruit topping is ready.
48:00Now, we will cut the puff pastry sheets in different shapes and bake.
48:05Now, we will cut it.
48:06Is that good?
48:08Is that good?
48:12These puff pastry sheets are the best in the market.
48:15You can easily mold them in any shape.
48:19The layers are so much puffed.
48:22Finally, you will get a delicate, buttery, flaky, delicious puff.
48:27Now, we will cut it in different shapes.
48:29We will cut it in different shapes.
48:31Now, we have already put the oven on preheat.
48:36Do you know how much interest you have in the desert?
48:40It was about 10 rupees from my mom.
48:41Because I love puff pastries.
48:45One is very crisp.
48:46You can add sweet and savory.
48:51It is so versatile.
48:52Inspired from my school days.
48:55Today, we are going to make puff pastry.
48:58But with sweets.
49:02Now, we have shaped it.
49:05Now, we will do a milk wash.
49:08So that it will be layered and baked.
49:11And we will put it in the oven for baking.
49:32Now, our puff pastry is ready.
49:35How does it look?
49:36Wow!
49:37Beautiful!
49:38Now, we will glaze it.
49:39Now, we will do filling and topping.
49:44Do you know why this is almond?
49:46No.
49:47So that when it is baked,
49:49it will rise.
49:50So that it will not be split and shape out.
49:53That's why we had an almond.
49:55Hmm.
49:56This is our strawberry comporte.
50:02Now, we will do the plating.
50:08Now, we will dust a little sugar on it.
50:14Now, our plating is ready.
50:16So, let's see.
50:18Let's see.
50:18Let's use our Swiss puff pastry sheets.
50:20We have made delicious, yummy and rich pastries.
50:31You can also use them.
50:33You can make endless gourmet, savory and sweet dishes for your house parties.
50:38So, what about this?
50:39You also go and make Swiss special recipes.
50:44With Swiss puff pastry sheets.
50:55Welcome to MasterChef India and welcome to Mumbai.
51:02Put your hands together for Chef Vicky Ratnani.
51:07The best ones are going to land on my menu with your permission, of course.
51:14Raj, people are really hoping to see you.
51:18Mumbai is your home ground.
51:20Yes, sir.
51:21People are going to follow your recipes.
51:23So, make a banana together.
51:25Yes, sir.
51:31Wow.
51:32This is too good.
51:33You kept your word, my friend.
51:44Wow.
51:48This is too good.
51:48You kept your word, my friend.
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