- 12 hours ago
MasterChef India 24th February 2026
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00:09It's been a long time for a long time.
00:30and this is a seed from the soul to anyone.
00:35This is the same thing, Mama.
00:36Where is India's tea?
00:38Where is India's tea?
00:40I think the rain is a true emotion of India.
00:47Everything is burning down.
00:48Everything is burning down.
00:50Everyone is standing up and appreciating Mother Nature
00:53and the beauty of being alive.
00:54Welcome!
00:56It is also the summer, it is also the beginning,
00:58So let's call our condescence.
01:04As we entered in the kitchen,
01:07all of us are seeing the rain.
01:09There is a big breeze.
01:10There is a cold wind.
01:12And we are happy to remember the monsoon season.
01:19Welcome to MasterChef India.
01:21Co-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,
01:33and Spectra Quads Surfaces.
01:38When the sun was created,
01:40the sun was born on earth.
01:43And in Hindustan,
01:44the sun is not just a sun,
01:46it's a storm.
01:48In India,
01:48the sun is very personal.
01:53Right?
01:55Enoji,
01:56do you remember anything?
01:56In the rain,
01:57our pond,
01:58it's a big pond,
02:01In the rain,
02:02I was doing that too.
02:03I and our friends,
02:05we used to talk about this,
02:07that the rain will come,
02:08so that the rain will come,
02:08in the rain will come.
02:09Yeah.
02:12You know,
02:13my parents told me that
02:13the rain will continue to cancel the rain and the rain will come.
02:17And sometimes this happens,
02:17It will continue to cancel the rain.
02:19And sometimes this happens,
02:20the rain will still be jalao.
02:23And sometimes this happens,
02:25that the rain will come,
02:25It was the rain, then the rain was in the rain.
02:28The rain was in the first place.
02:29First, the rain was in the rain.
02:35Then, the rain was in the head.
02:39Now, it's true.
02:43It was the rain that had a stormy storm.
02:48This is the rain that gives the rain and the rain.
02:51You can give a smile on your face.
02:52What do you say?
02:59Ranveer Ji, you became a man, I didn't know.
03:03No, he wasn't a man, Kunal.
03:05It was his challenge.
03:12Challenge?
03:14You have to make a master chef's dish.
03:16You have to make a master chef's dish.
03:20A dish will make a celebration of the rain and the mind of the inside.
03:27If you are confused, let's solve your problem.
03:32With a dish, give a visual explanation.
03:36First, the sense.
03:54Smell.
03:57This dish's name is Five Senses.
04:00This is our five senses.
04:03First, theč¦é¢ is from curry leaf smoke.
04:07Then the noise.
04:10As he gets a crunch, products like this.
04:15Then the taste.
04:16You have to make a dish.
04:18First, the visual senses.
04:21We have to make different colors and designs.
04:25After that, there is a touch or a texture that we express with mouthfeel with mouthfeel.
04:33Today, you need to see these five senses that are directly associated with the sawan.
04:42For this sensational sawan challenge, Palpal Kumari Ji will give you all 75 minutes.
04:47At this time, MasterChef's World Class Pantry is open for 5 minutes.
04:53In the MasterChef's World Class Pantry, you will find a wide range of super tasty ketchups,
04:59a variety of creamy mayonnaise, dressings, sauces, spreads and walk-talk instant noodles and Chinese sauces.
05:05Because the fruit of the world is Viva.
05:09In the IKEA zone, you will find a great style of plates and bowls.
05:13And here, you will find a cast iron pans, premium nonstick cookware, stainless steel cookers and knives.
05:18In the Fortune rack, you will find Fortune Chakki Freshata, Suji, Mayda, Fortune Soybean Oil, Fortune Mustard Oil and other
05:26things.
05:28And for your cooking stations, you will find a multi-purpose, spacious and durable sinks.
05:34And with touchless technology and multi-spray options, innovative faucets.
05:41Catch and spices in every food.
05:44Catch and spices in the rack.
05:45You will find catch and spices in the rack.
05:47Catch and spices in the rack.
05:47And with catch sprinklers and pink rock salt.
05:51And you will power your kitchen's electronic appliances, Vijay Sales.
05:55In the zone of Vijay Sales, you will find durable refrigerators, mixer grinders, quality air fryers, hand blenders.
06:01And a lot of things.
06:04In the ready-to-cook frozen snack section, you will find quality samosa sheets, spring roll sheets, delicious puff paratha,
06:12puff pastry sheets, crispy threads, tasty kunafa dough.
06:15And a lot of things.
06:19You will make your kitchen hygienic and maintenance friendly.
06:22Spectra Quartz Surfaces.
06:23Crafted with Italian technology, experience the master chef feel with these luxurious toned surfaces.
06:31Yad rake,
06:32Aaj,
06:33Jis bhi jodi ka khana,
06:34Hemari senses ko tickle nahi kareega,
06:36Woh jodi jayegi,
06:37SIDHA,
06:38Elimination me.
06:45In a new day,
06:46Yad rake,
06:47Yad rake,
06:49Is ma'i land rake,
06:59Yad rake,
07:01Wa jahar rake,
07:04In this challenge, you had won an advantage that you could not open yesterday.
07:09Today is time to open it and tell us what it has written in it.
07:17Plus 15 and minus 15.
07:20So Ajinkya Vikram, you will get 90 minutes for cooking today.
07:25That means you will get extra 15 minutes.
07:28Ajinkya Vikram, that 15 minutes you will get,
07:31it is a 15 minutes.
07:33That means that today, one Jodi, which is Ajinkya Vikram, will cook for 90 minutes.
07:39And one Jodi will cook for 60 minutes.
07:43We have to tell you, who will be the Jodi.
07:46Oh, my God, what a advantage has been.
08:14I want everyone to cook well.
08:18I want everyone to cook well.
08:18I want everyone to cook well.
08:21I want everyone to cook well.
08:22So, we will give them a disadvantage, which is not good, but it is okay.
08:29Ajinkya Vikram, Rupali ji, you will cook for 60 minutes.
08:34Ajinkya Vikram, the team will cook for 60 minutes.
08:36Ajinkya Vikram, the team will cook for 60 minutes, which is a very special thing.
08:48Ajinkya Vikram, this challenge is clear.
08:51One thing is clear, who is the most challenging one?
08:56Because the most challenging one is less than 15 minutes.
09:00Today, they have told India this challenge
09:05that the most challenging one is the most challenging one.
09:14You should be happy.
09:16We are happy.
09:17Yes, Chef.
09:17Yes, Chef.
09:18We will get 90 minutes.
09:21We will get 75 minutes.
09:23Arshana Ji, we will get 60 minutes.
09:28Are you guys ready?
09:29Yes, Chef.
09:31On your marks, get, set, saavan.
09:36Come on, rush.
09:43You should be pleased, Chef.
09:44Please keep to mind, Chef.
09:47Please, do your 5 senses evoke you 5 senses.
09:50You will help all the ingredients.
09:53Please, take your attention.
09:58What kind of pressures are you feeling here?
10:00Are you Fit at home or equivocating?
10:02No, Chef.
10:02I forgot the spices, but they kill me.
10:04But you kill me.
10:07Manju Ji isn't getting anything.
10:09Manju Ji has eaten.
10:10Manju Ji, take it away from all of you.
10:13In food, taste and smell can come very clearly.
10:16But the other senses, the touch, the sound,
10:20all these things are very difficult to bring, especially when it comes to food.
10:25So it's a difficult challenge that we put on a plate
10:28and all these senses, it was a big challenge.
10:32Arjun Ke Vikram, your cooking starts now.
10:36Now, come on.
10:45Dundee brothers, you have the most time.
10:48Yes, Chef.
10:48And there's no guarantee that your dish will be the best.
10:51Yes, Chef.
10:52How do you justify your memories of the rain?
10:53What do you think of the memories of our childhood?
10:54Our childhood loves chocolate and coffee,
10:58which are very associated with the rain.
11:00So we are going to make a dessert and chocolate and coffee.
11:03And we both of the wives are related to coffee.
11:06Like I was living in Goa,
11:07so there's a rain that there are peacocks in the spring.
11:10So we were excited to be able to drink coffee in the balcony
11:14and we'll see the peacocks.
11:15So that story is very close to my heart.
11:17What a story.
11:17And a little bit of a brief about how we do coffee tastings.
11:23So we will do that on the table.
11:26First of all, I start with Nava chocolates.
11:31Usually, Nava chocolates are made overnight.
11:34But that's what I am achieving in 90 minutes.
11:37So it's a difficult task.
11:38So I start with Nava chocolates.
11:40That's what I do as a
11:43You can make a whole 60 minutes.
11:46Yeah, because we will get competition.
11:50Wow!
11:52Just watching with this,
11:53and there staying there and staying there,
11:55it's to show you that
11:55we can make a half hour so we can make one dish
12:00with a master shape of Tomatoes for small hours.
12:03And we will also bring over 5 cents.
12:35We will take this too.
12:41We like the rain both of us.
12:44After the rain, the essence is very good.
12:49The colors of the beach, the sky, the water.
12:52The sky is so clear.
12:55So that's a thought.
12:56We are going to throw it on our plates.
12:59We are creating an ocean,
13:01so the eyes have become a sense.
13:03We are going to make a touch.
13:06We are going to make sand, shovels.
13:08We are going to make small elements,
13:11which we will also show in our dish.
13:13Then, we will play a sound,
13:15white noise in the background,
13:17which will be an ocean.
13:18For the smell,
13:19we will use spices with oil,
13:23so the smell will come, like an ocean.
13:26We will show the five senses on our plate.
13:36All right.
13:39Arjuna Rupali Ji,
13:40you have to start your 60 minutes.
13:42Now, come on.
13:44All you want to do is make a dish good.
14:09We are going to make a good dish.
14:10Today we are going to make an ice candy.
14:14Our childhood and our children are going to make an ice candy with ice candy.
14:20The sound of it feels nice.
14:23The taste, the taste and the color will also show it.
14:27The ice candy also feels good.
14:29The taste has a different feeling.
14:31We will give it a different flavor.
14:33The dish has a different flavor.
14:35It was popular and it was also a different flavor.
14:38The taste has an ice candy.
14:40We have a different flavor.
14:42The food has a different flavor.
14:44We have the taste.
14:44We all have to make a different flavor.
14:45After eating the food, Urupali has to make a food.
14:47Well, Arjuna, I'll tell you one thing.
14:49Do you see us at the final?
14:51Yes, we do.
14:52Why?
14:53Some of us have also seen.
14:54Look at us.
14:54We will improve our food.
14:56First, everyone wants to see you.
15:00We need to improve our food.
15:02and if you have killed the bazi today, it means that it will be fun.
15:06In the history of Masir Saif, who cut 15 minutes,
15:09will be made a big dish and it will be safe.
15:11What the truth is?
15:12Arjuna, today, we have all the eyes of you in India.
15:16What are you doing in 60 minutes?
15:19I will give you a tip.
15:20When you grind the pudin,
15:22grind with chilled water,
15:24so that the color of the skin will be maintained.
15:26This was your Viva Tip of Today.
15:33We were doing our work very smoothly.
15:37There was no problem.
15:38I cut the strawberry and prepared for the compost.
15:43I used to make the cream of the pasta.
15:47I had to prepare for it too.
15:49Then I put it on the plate,
15:52put it in the mushroom cloth,
15:54put it all out of the water.
15:56Then I left it so that the water would go out.
15:59Manju, tell me,
16:01what you have to deserve to go to the finals?
16:05Yes, I deserve it.
16:06Why?
16:07We have experienced,
16:08plus we have also experienced a lot of food.
16:12So we will put it on the experience and experiment.
16:15We will put it on both of them.
16:16Manju, Don,
16:17there is a question for every question.
16:19Why?
16:20That's why I took it.
16:22For the answer,
16:22for the answer.
16:32Anshmeet Pravdeep.
16:35Who is the best team with you?
16:36Tell me quickly.
16:39Who will you get to get us from black apron?
16:41Please tell me quickly.
16:42Ashna Rupali.
16:45Oh.
16:45Oh, no.
16:47We were doing it.
16:49When I heard it, they took our name.
16:52If Ajinkya Vikram is competent,
16:57then they should be thinking about who we are.
16:59It's a record print.
17:08Ajinkya Vikram, in Punjabi, they say,
17:10Khaleera.
17:11Do you have your 90 minutes confused?
17:14No, Chef.
17:15I have to clear it a little.
17:16Let me tell you something.
17:17MasterChef is the most important part of the contestant,
17:22or the Jodi, or the team.
17:24Never.
17:27Chef, our advantage is not to make more components.
17:32In the first season,
17:33if you have more time, then the components will increase.
17:35Lastly, we are always trying to make the plating.
17:38We will take the plating advantage.
17:39And how would you put the 5 senses in your dish?
17:44So, Chef, today we will take our coffee shop.
17:48Please.
17:49Chocolate and coffee are different components.
17:51We will play texturally.
17:52In the beginning, we are going to use a cold smoke.
17:56Jasmine tea.
17:57Very good.
17:58Jasmine 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.
18:16When the coffee shop starts,
18:18they put the beans in the hopper,
18:20the beans grind.
18:22The sensory experiences matter in the coffee shop.
18:26And that is the smell of coffee.
18:27You have seen the right inspiration.
18:30You have seen the right place.
18:30You have seen the right restaurant and the place.
18:32I just feel scared of getting more time
18:36and winning more times.
18:37You have seen the over-confidence in the dish.
18:40All the best.
18:43Our main elements are ready.
18:46Our target is that
18:47in the next 15 minutes,
18:48everything is ready.
18:50a very good use.
18:55Did you change the jasmine,
18:56or is it?
18:57We put the gheen in the lip and the gel,
18:59and the white.
19:00I put the cream in the Bocklet.
19:00I have some.
19:01Add in the milk,
19:02put the cream in the milk.
19:03Put the cream in the milk.
19:03Yeah, that's good.
19:03You're going to change the juice
19:05and the gummy soft will get more.
19:07Soft and soft.
19:08And the soft will get MORE?
19:10We also have a cream.
19:12We were sure we could bring it to the texture.
19:17I'm just sitting there.
19:18Now, I'm sitting down.
19:18In 30 minutes, I thought it was going to take a look at it.
19:20Because you have to give a factor to the senses,
19:23that it will be shocked that this thing will be clear.
19:26But inside this one, inside this one, inside this one.
19:28Simran ji, Himanshi ji, tell us what we are making.
19:31We are making a smoothie,
19:33and we are making a smoothie, but it is the sun.
19:35What is this?
19:36That both Simran are making a white dish,
19:38which didn't taste.
19:40Manju, Manju are making a white dish,
19:42which didn't taste.
19:43Is there a doubt that the judges have to taste these dishes?
19:46Are they out of ideas?
19:47No, Chef, it's not like this.
19:49It's a different idea.
19:50Is this sushi rice?
19:51You have to take it?
19:53Yes.
19:53If I take it, it will be cooked a little bit.
19:55It's 99 percent.
19:59I don't need to put it in my hand.
20:01I will tell you that this sushi rice is already overcooked.
20:07One second.
20:08I'll give it to you.
20:09I'll give it to you.
20:10I'll give it to you.
20:11I'll give it to you.
20:14I would not waste my time on this Simran.
20:17Now, take any of the rice.
20:19It's not like this sushi.
20:22It's finished.
20:23You can't live it.
20:25Okay.
20:26I'm a little worried.
20:27Over-confidence, Simran.
20:28out of the rice.
20:30To make sushi rice,
20:31there is a ratio of a chili and water.
20:35The rice is like boiled rice.
20:37You cannot make boiled rice.
20:38I've never made sushi rice in excess water.
20:40It puts your mind and starts to be hard.
20:42All the best.
20:44I want you to think what's your dish?
20:47Yeah, Chef.
20:48By chance, there was a lot of nice rice that I brought extra rice.
20:55Let's boil it.
21:02The chef said that it's not the same water.
21:06I use the same water, but I think it's not the same.
21:09I feel a little scared about Simba.
21:13I feel like the car is falling off the ground.
21:18The problem is that the time is against them.
21:21The time is going to take away and save time.
21:24It's very difficult to make it back.
21:25And when someone is wrong, your confidence is low.
21:29I think the confidence today is Anju Manju Ji.
21:31Because they have not presented their country today.
21:34And today, they are fully confident.
21:43For the MasterChef, remember that in your prepared dish,
21:47you should clearly look at our five senses.
21:52And you have only 45 minutes left. Come on!
22:15Anju, Namaskar Mandli.
22:17Anju, Bola.
22:18Tell me, how many people are here,
22:20which group of people are not the only group of people?
22:24Punjabi brother.
22:26Shmit and Prabhup.
22:28You don't have much work in your work, right?
22:31I don't. We do work.
22:33But not that.
22:35Anshmit, nothing, nothing. What's wrong?
22:38Just tell me.
22:39Just, okay.
22:41Arshana, tell me, you've heard a lot about the rain.
22:44I like it, but in the rain there's water in our house and then there's a problem.
22:50And the clothes are not dry.
22:52In my house, there was a lot of trouble in the rain.
22:56Then I had a child and we had a lot of trouble in the rain.
22:59You don't have trouble.
23:01How are you?
23:03All the best.
23:04Thank you, Mama Ji.
23:13You have started in a different time.
23:15You have only 15 minutes.
23:19Come on.
23:20Our soil is ready.
23:22The problem is that we have to cut the time.
23:25Now I have to coat it.
23:27First of all, I put orange gel on the plate.
23:29Then cut it so that the sushi will fit.
23:33Then cut it so that the sushi will fit.
23:34I was saying that if I have to take the time, then I take the time with Simran.
23:40Because Simran takes a lot of time to make the Rangoli.
23:43Now we are nervous.
23:46Don't be nervous.
23:47Where are you?
23:49Chef, my thought is that when there is rain,
23:54there are many things in nature.
23:56The beach, the sky.
23:58We say that the rain and the rain is clean.
24:01There are many beautiful colors in the sky.
24:04I like the beaches.
24:05So I am representing them.
24:08First of all, let's take a look here.
24:10Okay.
24:12If you have ever plating,
24:13there is no counter.
24:15The other thing.
24:18I don't understand this plate until now.
24:23Absolutely.
24:36I will leave it up to you.
24:37First of all, you have surprised us.
24:39I will pray that today you will surprise us.
24:42Okay.
24:50Next is beautiful.
24:51Tomorrow will either conten down here,
24:51sunlight or something.
24:54seump,
24:54what would it nice for us to bear is in our prices?
24:54You will see the tsunami coming.
24:55Immediately aufers how big you see on the day?
24:59variable mess.
25:00Oh, man.
25:00How did too soon come out of that decade?
25:00What did it happen?den
25:01these dancing in your kuia paranormal YEara? No,
25:03it happened all. It has
25:05nothing as you can experience this everything. It is
25:06not done and a candy inside. And a
25:09tract Lake area.
25:10The five elements that you have said.
25:121, 2, 3, 4, 5, and all the elements are ready.
25:18And for plating, you have been waiting for 15 minutes.
25:20I mean, in 45 minutes, you have made it all.
25:23Yes.
25:24You had a little bit less, but you didn't have a little bit less.
25:27This is the problem.
25:33Jai Jagannal.
25:34Jai Jagannal.
25:35Is Sena Podo ready?
25:36Yes, ready.
25:37Now, I'll tell you all about everything.
25:38Let me tell you something.
25:39Last time, when you didn't have any taste,
25:41I didn't have any taste.
25:41Do you remember?
25:42Yes.
25:43I thought that I had reached the sea,
25:46and I was eating prasad.
25:47Yes.
25:48It was so sweet.
25:50Now, tell me, where is the most beautiful
25:52in the world in the world?
25:55The most beautiful in the world is the most beautiful
25:57in my eyes.
25:58Yes, on my bed.
25:59My bed is so beautiful.
26:01My bed is made by Amazon.
26:05I'll tell you.
26:05The most beautiful in the sky is the most beautiful
26:08in the eyes of my eyes.
26:12And today, I hope,
26:14I hope that after the rain,
26:14I will look at the indra dhunush.
26:19Thank you so much.
26:21All the best.
26:33In our journey, we have improved our plating.
26:38Now, the competition is at a very serious level.
26:41Here, things can be very wrong.
26:43But one thing that we always give to is IKEA plates.
26:52Pastor Chef, please take care of Pulpal Kumari.
26:56Only one minute left.
27:02And when the countdown starts, I'm adding the soil to it.
27:08So, I added the soil to it quickly so that it will fall.
27:12Our bonbons, when our turn comes to tasting,
27:16we don't want to taste anything.
27:18Now, the tension that we want to create the experience,
27:21will come to us better.
27:23It's going to be a good element.
27:24It's going to be set on our plate and thinking.
27:26It's going to be set on our plate.
27:27So, we feel confident that today's dish is not going to be the worst dish.
27:32Last 10 seconds.
27:35Ten.
27:38Five.
27:41Eight.
27:43Please.
27:44Please.
27:45Bless me, Tulsi Mata.
27:47Save me today.
27:48Don't do anything.
27:48Now, you're okay.
27:49Five.
27:52Four.
27:54Three.
27:57Two.
28:00One.
28:02One.
28:03That's it.
28:04Two.
28:05Two.
28:06Two.
28:18One.
28:19Why did you start the podcast?
28:21This is the mic because the sound of food is very necessary to capture the sound of food.
28:28So this mic will capture the sound of your food.
28:31It's just like the storm of the rain.
28:35Now let's start tasting.
28:37Let's start with those who have a disadvantage of minus 15 minutes.
28:42Arshana Rupali Ji, take your dish.
28:51The dish's name is Bajpan Chuske, which means we eat at school.
28:55But first, listen to some noise.
28:59Tell us what it is.
29:00Action.
29:06Oh, the school's name.
29:09After the school's turn,
29:13there's a turn on the turn on the turn on the turn.
29:16You can eat it now because you will remember your childhood.
29:22You have to eat it outside of school.
29:26What's the name of the Gola?
29:29Cherry.
29:30Cherry.
29:31And what's this?
29:32It's a syrup.
29:34And it's a sauce.
29:37It's a chaat masala.
29:50Archanar Upali, 5 elements you have created in one hour.
29:54Fundamentally, it's a very good dish.
29:56In the 30 minutes, you've done it and done it very well.
30:02If you talk about this dish, there's a sound.
30:07Definitely.
30:08There's a very good taste of mint.
30:11There's a little soft and soft.
30:13And the touch, especially you.
30:16The chaat masala and the berry compote.
30:21It's delicious.
30:26Take your dish today, Vikram.
30:35So, this is our start of opening coffee shop.
30:40First of all, the best thing to hear is that we go to the hopper.
30:44So, this is...
30:47Coffee going inside the hopper.
30:49Yeah.
30:50So, next step is grinding.
30:56Sound too.
30:58And smell too.
31:00Very nice.
31:05It's a taste.
31:05Today we've made a dessert of coffee and chocolate.
31:08We want to smell it first.
31:10And then you taste it.
31:16It's a taste.
31:18You taste the drink.
31:18So, what's the next step of this tasting from this tasting?
31:19Is this the one?
31:19Chef, now we taste the dish.
31:26Wow.
31:33So, our plate is house number six.
31:36The cafe's plot number is six.
31:38That's why the plate's name is house number six.
31:41All things are chocolate and coffee,
31:43but we've played with textures.
31:46Let's talk about the presentation.
31:48I love the presentation.
31:50I think monotones are very good.
31:57Definitely a snap.
31:58How?
31:59On the board, and on the board,
32:00the snap was a snap.
32:02You can snap it, snap it.
32:04Okay.
32:23For my main highlight, it's from brownie and namalak.
32:29It's a Japanese mousse and I think it's one of the best creations of the chocolate.
32:37The first one I've eaten in Japan, I don't believe that these textures are timinous with the chocolate.
32:43Chiffon textures.
32:45It just has to relax on your palate.
32:47I just feel it. It's the way it is.
32:50For me, that is the center point.
32:51I wish that you had made it into a bigger celebration.
32:54And you can crumble the brownies around it.
32:58But this is as good that I've had in the top restaurants in Tokyo.
33:07Venu ji, Avni ji, come on.
33:32I don't know.
33:33Chef, take away the bread.
33:35This is what you've given the water and salt.
33:39The purpose of it?
33:40Chef, it's basically because of taking a look at the table.
33:44You have to do one more.
33:47Don't pack the bread.
33:49Chef, your hand.
33:50I like to do it like this.
33:53This is very cool.
33:56People say that they are just putting it on the face.
34:01Venu ji, first of all, thank you for taking a look.
34:06This plate's name is Pausadi Tulsi Kattay.
34:11Pausadi Tulsi Kattay.
34:12Pausadi means Monsoon Tulsi.
34:15This is Tulsi's pot.
34:17So, if you have to enter the house,
34:20you can go inside the house,
34:23then we can go inside the Tulsi round.
34:26I really like that in the history of MasterChef,
34:29the first time she has used Tulsi so much love.
34:34There is Tulsi and basil leaf aroma.
34:40There is a cream layer of water and soapari.
34:44and the moss is made of oats.
34:57Visually,
34:58you can listen to it with your story,
35:00and listen to it,
35:01which I am matching.
35:02Fantastic.
35:03But let's talk about it.
35:05The cake inside the inside is very dense.
35:08It has Tulsi and basil.
35:10It has a flavor.
35:11But the cake is very dense.
35:15And at the end,
35:16I thought,
35:17that when I cut it,
35:19there will be some dirt.
35:20You know?
35:21A soil,
35:22edible soil.
35:23There will be some roots.
35:25There will be some roots.
35:25that after cutting the cake,
35:28I will see that.
35:29Everything was missing.
35:31It was very good in the thought.
35:34It was very good.
35:34It was very good.
35:35It was very good.
35:35But in the world,
35:36it will be a little better.
35:42Chandana Sai Shree,
35:43take your dish please.
35:58Beauty.
36:01My favorite fishbow.
36:05If you talk about the presentation,
36:07if I look at this part of the plate,
36:10if I look at this part of the plate,
36:12if I look at this part of the plate,
36:13it's called a language.
36:15There is sand,
36:16pebbles,
36:17there are many textures.
36:20But as I look at this part of the plate,
36:23I go to sleep.
36:25Because this part of the plate is missing.
36:31What did you name?
36:33The dish's name is Our Love for Rain.
36:47Yes, sir.
36:48Do you taste all the components here?
36:50Yes, sir.
36:53Do you want to taste it?
36:54Do you want to taste it?
37:02Slightly cinnamon.
37:04I've tasted it.
37:21I've tasted it.
37:24The look and feel.
37:26There is no way.
37:27It's made it.
37:28It's made it.
37:30It's made it.
37:31It's made it.
37:32It's not coming.
37:33It's very bad.
37:35It's very bad.
37:36Thank you, Sai Shree Chandna ji.
37:40Anju ji Manju ji,
37:41take your dish.
37:42Thank you very much.
37:45Jai Jagannath.
37:47Jai Jagannath.
38:12Yes.
38:13And the rain used to be big.
38:16A lot of dust was getting too wet.
38:17Mary made this.
38:19We never had to take that away.
38:21When did she get away?
38:23Then we bought her a lot, and then we had to go with it.
38:29What did Mary do?
38:31As the liva I made, the land was there,
38:35we made the agriculture and we had to put all of it.
38:37I had to be with all my milk, dried milk,
38:38...and all of them were made like a small candy.
38:43We also made a candy in this place, which is our childhood's memory.
38:48We took a wish and listened to this presentation, listened to it and listened to it.
38:53Now, it's about to taste and to taste it.
38:57Vikas has given the expressions...
39:00...that they understand.
39:02In life, there is a time for everything.
39:05You've made it in MasterChef.
39:10It's not a taste. It was his purpose.
39:14We could not make this dish.
39:18That's why we don't want to take this dish.
39:28He waited for you so many weeks.
39:31So when you make this dish again,
39:34you can only make this dish.
39:39So this dish should be called Indra Dhanoshi.
39:47I've always had a lot of food.
39:50I've never had a lot of food.
39:52I can say,
39:54we celebrate Western cheese cakes.
39:57It's something I've never had.
40:08Anju ji, Manju ji.
40:09I have to take permission from you.
40:11Can I take it?
40:12Sir, what's the matter?
40:13Can I put it in my restaurant?
40:15Can I put it in my restaurant?
40:16What's your recipe?
40:17This is for us.
40:18This is for us.
40:19This is for us.
40:19This is for us.
40:20This is for us.
40:30This is for us.
40:32You have to drink one day.
40:35This is for us.
40:38This is for us.
40:42This is for us.
40:57Look at this one day.
41:00We have citrus peels, mint, dundi and whole spices.
41:06Tell us what it is.
41:07Chef, our dish is Savan by the Beach.
41:11This is a sunset depiction of the beach.
41:16We put the Sushi in gradients.
41:19The sun and rays are orange and spices.
41:25The C 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.
41:36You put Sushi, put some curry, panko crumbs and gels.
41:44And the chicken is also good.
41:56What is this dish?
41:58I'm trying to understand it.
42:00There are many things in it.
42:02There is a sauce that is tasty, some crumbs that is interesting.
42:07There are two jelly and a piece of sushi.
42:10So, is this dish a soil dish?
42:13Is this a jelly dish?
42:15Chicken?
42:15No, I'm trying to understand it.
42:17The Katsu curry is an interpretation of the chicken.
42:22The Katsu curry is an interpretation of the chicken.
42:23The Katsu curry is not a sushi dish.
42:27So, what do you do in the Katsu curry?
42:29The Katsu curry is an interpretation of the Katsu curry.
42:33But the Katsu curry is more jelly than the Katsu curry.
42:37Why do you think this dish is not sitting in my mind?
42:40If you need to justify your dish,
42:41if you need to justify your dish,
42:43then the dish is not sitting in my mind.
42:49Anshmeet Prabdip,
42:50take your dish.
42:53Prabdip is smiling.
42:55It looks like it.
42:56It's not going to happen.
42:59This is a katsu curry,
43:01which we also put in the kitchen.
43:03We used this katsu curry and cinnamon.
43:13We used this recipe called Bante Dibarsat.
43:16The katsu curry is filled with childhood memories.
43:20So, the katsu curry is not allowed to play the katsu curry.
43:24Today, we are playing a katsu curry.
43:26For all the references,
43:27katsu is called katsu curry.
43:28We are called katsu curry.
43:30We will play the katsu curry with this plate,
43:32which will also be an abstract art.
43:33We will play the katsu curry.
43:34Okay.
43:35How will it be?
43:38Kill the katsu curry.
43:40Oh, wow.
43:46What do you do?
43:47Here?
43:54Which one should you kill?
43:55Run me to the katsu curry.
43:59Whoa!
44:00Whoa!
44:01Whoa!
44:04Chef, banjo.
44:06Aram, say.
44:10Come on.
44:12Come on.
44:13Come on.
44:18Chef, we've tried to create an interactive dining experience.
44:22The flavors come from Kala Khatya Bajpan, Amrood and Chili.
44:27One we've added, which has a very close flavor, is milk badam.
44:30And we've also added a soil, which has a citrus flavor.
44:35If you talk about the senses, the most important sense is the sense of humor.
44:39It's in this dish.
44:42It's so sweet.
44:43I'm really, it's a thing that you're enjoying eating.
44:47You're eating with your hands.
44:50It's that kind of dish.
44:51I'm very proud.
44:59So, the sensational sawan tasting is really fun.
45:02Huh?
45:03The result is probably not so fun for any one.
45:06Because if there's any one with you,
45:08it will go to the Elimination Challenge today.
45:39Let's go.
45:40In this dish.
45:49Well,
45:54you'll be taking a bit of a meal.
45:55You'll have to go to the Elimination Challenge
45:56in the technique.
45:59And you'll have to learn.
46:00You'll have to do some homework.
46:01You'll have to do some homework.
46:07You'll have to do some homework.
46:10...the quality brand is always in my mind.
46:12Today, we will bring Swiss quality products to the MasterChef.
46:15Joyful, tasty and fun dishes.
46:17Hello everyone, I am Avani Sharma...
46:20...and this is my super cool app-pub, Venu Sharma.
46:23We are very happy with you all...
46:24...with Swiss special recipes.
46:28Today, we are going to make Swiss puff pastry sheets...
46:31...with a delicious dessert...
46:33...berry cream cheese puffs.
46:35Let's start our Swiss recipe today.
46:45First of all, let's start our Swiss puff pastry sheets from the freezer.
46:52After this, we need to soak them well.
46:56That's why we keep them at room temperature for 40 minutes.
46:59Now, we are going to make our filling.
47:03First, we will take a bowl...
47:05...and we will add cream cheese.
47:071 tablespoon vanilla essence.
47:0850 grams of icing sugar.
47:10And cheese.
47:11And we are going to mix it.
47:16Our cream cheese filling is ready.
47:18And we will put it in a piping bag.
47:24Now, we are going to make strawberry comporte.
47:27And we need strawberries, sugar and lemon juice.
47:31And we will add a saucepan.
47:33And we will add strawberries.
47:37We will add 1 tablespoon of sugar.
47:39And 1 tablespoon of lemon juice.
47:45And add it to the shrimp.
47:46We have it in almost 10 to 15 minutes.
47:49Our strawberry comporte is ready.
47:51Now, we will transfer it into a bowl.
47:56Our filling and fruit topping are ready.
47:59Now we will cut the puff pastry sheets in different shapes and bake.
48:05Will you cut it?
48:11These puff pastry sheets are the best in the market.
48:15You can easily mold them in any shape.
48:19The layers are so good and you will find delicate, buttery, flaky, delicious puffs.
48:27Now we will cut it in different shapes.
48:31And we have already put it on the oven to preheat.
48:36Do you know how much interest you have in the desert?
48:39It was about 10 rupees for me.
48:41Because I love puff pastries.
48:45They are very crisp.
48:46You can also add sweet and savory.
48:51It is so versatile.
48:52Inspired from my school days.
48:54Today we are going to make puff pastry.
48:58But with sweet.
49:02Let's do it.
49:03Now we have shaped it.
49:05Now we will do a milk wash.
49:08So it will be layered properly.
49:11And we will put it in the oven for baking.
49:32Now our puff pastry is ready.
49:34How does it look?
49:36Wow!
49:37Beautiful!
49:37Now 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, it will rise.
49:50So that it will not be split and shape out.
49:53That's why we added the basil.
49:55This is our strawberry compote.
50:01Now we will do the plating.
50:08Now we will put a little sugar dust on it.
50:13Now our plating is ready.
50:17Now we will use our sweet puff pastry sheets.
50:19We will use them for delicious, yummy and rich pastry.
50:31You can also use them for endless gourmet, sweet and sweet dishes for your house parties.
50:38So what is the matter of time?
50:39You also go and make Swiss special recipes with puff pastry sheets with 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.
51:15Raj, people are really hoping that Mumbai is our home ground.
51:20Yes, sir.
51:21People are going to follow your recipes.
51:23So, make a banana together.
51:25Yes, sir.
51:31Wow, this is too good.
51:33You kept your word, my friend.
51:45No one has to be careful.
51:47We'll be able to fill up our team and we'll be able to fill up the best of the year.
51:47I'll be planning through the year's working.
51:47I will be ŃŠ°ŠŗŠ¾Š¹ and I'll be praying for today.
51:48You should be happy with us today.
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