MasterChef India 25th February 2026

PAK DRAMA TV

2 days ago

Transcript

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07:03of super tasty ketchups, a variety of creamy mayonnaise, dressings, sauces, spreads

07:07and walk-talk instant noodles and Chinese sauces, because the fruit of the work is good.

07:13In the IKEA zone, you will get all the beautiful plates and bowls,

07:18and here you will get cast-hand pans, premium non-stick cookware, stainless steel cookers,

07:22and kardai. You will get on the rack of Fortune Chakki Freshata, Suji Maida,

07:28Fortune Soybean Oil, Fortune Mustard Oil, and many more.

07:33And to give your cooking stations a bold and luxurious look, you will get a multi-purpose,

07:37spacious and durable sinks, and with touchless technology and multi-spray options, innovative faucets.

07:46Catch-masalas is a good food. You will get on the catch-masalas and spices rack with catch-masalas,

07:51and with catch-sprinklers and pink rock salt.

07:56And to power your kitchen's electronic appliances, Vijay Sales.

08:00In the zone of Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers,

08:05hand blenders, and many more.

08:09In the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets,

08:15delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafa dough, and many more.

08:23You will make your kitchen hygienic and maintenance friendly.

08:26Spectra Quartz Surfaces. Crafted with Italian technology, experience the MasterChef feel with these luxurious toned surfaces.

08:36And this year, we will get the winner of the MasterChef of India,

08:39from IKEA's side, a wonderful kitchen.

08:42With international design, world-class quality, and 25-year warranty,

08:46we will get our perfect IKEA dream kitchen.

08:50Get. Set. Slider.

08:53Get. Set.

08:53The Crard Mask of �, sit here.

08:58Our idea was that we will put a Buddy Burger with three different international�ers.

09:04That depicts that Amendment food is for all.

09:21I like the rest of the preparation.

09:23I would like to cut the cutting.

09:26I would like to cut the sausage.

09:26It's ready to cook it.

09:34We will make a bang bang sauce.

09:38We will make a little bit of a bit of a spicy sauce.

09:41The third one, we will make a hot sauce.

09:44We will make a pineapple pair with it.

09:47And the fourth one, we will try a Mexican flavor.

09:53I have to make an Asian slob, which is made from purple cabbage.

09:57I brought the purple cabbage, add carrots, salt, pepper, mayonnaise and put it on the side.

10:10Today we have a challenge that we have to elevate our burgers.

10:15We are making a Korean street style burger,

10:19which we will glaze with soy sauce.

10:29I will taste all the sauce.

10:33I will taste all the sauce.

10:34If there is no flavor, I will add some flavor to it.

10:38I will add some flavor to it.

10:39I will add some flavor to it.

10:40It is a good combination with soy sauce.

10:46I will mix it separately.

10:48I will taste everything.

10:50We have to taste everything.

10:51We have to taste everything.

10:51The garlic dip is very tasty.

10:54We have decided to make a slider and garlic.

10:58We have to make a slider.

10:59We have to make 4 sliders.

11:00And this is done like this.

11:04The only thing you've done with food is very tasty.

11:05I will respond to the burger.

11:06I told you we have made a pizza,

11:07which is a pizza.

11:09In Mumbai, I do some pizza with a pizza.

11:13The pizza is meeting my chefs.

11:15Whatever the pasta is getting salty.

11:18In the burger, I will place with a barbecue.

11:20I would like to put on my burger on the side of my burger.

11:30I used my Mexican burger for making my Mexican burger.

11:32I used Viba's salsa and Viba's chipotle sauce.

11:36After that, I made a Korean burger.

11:39For the Korean burger, I used Viba's walk-talk range

11:44Korean sauce and Korean mayonnaise.

11:48The Korean burger is a bit spicy,

11:51we are making a little glaze.

11:53There will be an apple slaw,

11:55because there is an apple served in Korean cooking.

11:58We made an apple slaw and added a barbecue sauce.

12:02In Korea, an apple salad with mayonnaise is very popular.

12:07Because when the world war started,

12:09when Americans were there,

12:11with every barbecue,

12:13there is a Korean potato salad.

12:16So, your dish is just falling into place now.

12:19There are so many interesting flavors.

12:21I think that both of your flavors are very strong.

12:25Soy and peanut flavor are strong,

12:28and barbecue flavor are strong.

12:29There are two strong flavors,

12:31so you need to add a layering.

12:33You need to add any creamy layering here.

12:35You can add any creamy layering here,

12:36so that the flavors will be cut out.

12:37So, this was your Viba tip for today.

12:39Thank you, sir.

12:53Thank you, sir.

12:57We have used the garlic dip,

13:00we have used the tandoori mayo,

13:02and we have used the olive oil mayonnaise,

13:04and we have used the soya sauce.

13:06Now, we are just hoping that the mix made the chefs

13:10will feel good.

13:10How are you doing?

13:20How are you doing?

13:23How are you doing?

13:26How are you doing?

13:26It's Great.

13:27The first class of this program allow you all

13:29And we are really looking forward at both.

13:31We are in a hybrid.

13:32From Mumbai,

13:32you are in a home ground here.

13:34What is the most bringing you today?

13:35So, what are you from today?

13:37We will use a classical honey mustard today so that it has a good flavor.

13:42With this sauce we have used a bit of chili and sweet, so it's a combination of it.

13:48Today we don't have the sauce, but we will get the sauce.

13:54And the sauce you choose, it will go to all the dishes.

14:00If you want to follow your recipes, then you will make it together.

14:06Go Maharashtra.

14:07Go Maharashtra.

14:08So you are making one sauce and four sliders?

14:10No, two sides.

14:12Two sides?

14:13Two sides.

14:14Two sides.

14:15We have to focus on how to eat the first food and the next one.

14:19If you want to eat the first food, then it won't come.

14:22It won't come.

14:24All the best.

14:37The second burger that I have made is a Tikka Masala Inspart Burger.

14:40So it has a very easy sauce.

14:42I have a little tandoori sauce on the base.

14:45I have used a little zestive vinegar sauce to make it.

14:49And with that, I have used a mint.

15:07I have heard a lot about your food.

15:09Nagpur is the second capital of Maharashtra, right?

15:13Tiger capital.

15:15Tiger capital.

15:16I can see two tigers over here.

15:18Good.

15:18I love the confidence.

15:19So what's happening?

15:21In Mumbai, we get all food from a fine-dine restaurant and cafe.

15:25So we thought that we will make a desi flavor and highlight three flavors with it.

15:30So we have a bang bang inspired sauce.

15:33So we have a slodge with a bang bang inspired sauce.

15:36The second sauce is a Tikka Masala sauce.

15:39It will go with desi piaz kachumbar.

15:42The third is a Mexican chipotle inspired sauce.

15:45I am going to give a salsa with it.

15:48And the fourth is a hot sauce sauce.

15:49So I usually make a mango hot sauce.

15:52But I have a pineapple in the pantry.

15:53So I am making a pineapple sriracha hot sauce with a burger.

15:57For them it is relatively easy.

16:00Because they are placed in Nagpur.

16:03And there will obviously be burgers and sliders.

16:07So there will be an easy expectation.

16:09I am telling you.

16:11And I also want to say this.

16:12If a chef has celebrated the cafe concept,

16:14a chef has celebrated the cafe.

16:17The king of the fun dining space is this.

16:20Definitely.

16:21So I am going to come and have lots of fun with you also.

16:24Cool chef.

16:25I will buy you a good coffee at Corridor 7.

16:28We will make a good coffee.

16:29We will make a good coffee.

16:29Good.

16:30This coffee is very good.

16:31I am stocking it on social media.

16:32I am stocking it.

16:34Very good.

16:35See, all the best.

16:54All the best.

16:55So if you need to help the pate,

16:57we will be taking a bit to jump and roll it in the pate.

17:01I am going to layer it on the patio's floor.

17:13Four sliders, two winnings.

17:15And there is a very big advantage.

17:18But we only leave one minute for this to get it.

17:20Come on, let's go!

17:23In the Outdoor Challenge, IKEA's stylus plate gave me my sliders to the master chef level.

17:36I think that when we eat burgers, we have patty and saucy.

17:41We have basic lettuce, onion and tomatoes.

17:44Then we have to elevate it.

17:45It's very important to do this.

17:46I dipped the whole onion.

17:48I dipped salsa at the same time.

17:49Then I made a coleslaw at the same time.

17:52Then I put caramelized onions at the same time.

17:54How much innovation can I do?

17:57I made out of the box, made so many elements.

18:03Last ten seconds.

18:07Ten.

18:10Nine.

18:12Eight.

18:13Seven.

18:17Six.

18:19Five.

18:23Four.

18:26Three.

18:27Two.

18:32One.

18:34Five.

18:36Very well.

18:37Excellent job.

18:38See you at the tasting.

18:55One.

19:00Two.

19:02Five.

19:10Nine.

19:13One.

19:15What have you made?

19:16It's a street food fusion of Mumbai.

19:19We have represented it in a burger form today.

19:23You have put the chili with the vada pav.

19:26It's like the vada pav.

19:29It's not our dish.

19:34We have brought this type of sauce.

19:37We have made a dressing with garlic dip and a sandwich spread.

19:44I put the bread on the buns.

19:47Like we have made raghda, we have made raghda with a salsa sauce.

19:51And I also marinated it.

19:54Beautiful.

19:56It's a lot of detailing.

19:59You captured the soul with the vada pav.

20:01You are eating the flavors.

20:03And I really like your twist on everything.

20:05I also like the hole you have made on the top.

20:09Very interesting.

20:09It almost looks like a bagel slider from the top.

20:12It's very good.

20:15Sai Shri Chandana Ji.

20:17We have made a ranch and mustard and a koslub with this.

20:24That's the first chef Kunal?

20:25Yes, sir.

20:26Okay.

20:26After this, we have inspired the vada pav with tandoori.

20:29We have made a mint and made a harissa sauce.

20:34After this, we have made a Mexican salsa, corn and chipotle.

20:38I have made a sticky bun.

20:40After this, I made a sticky patty.

20:43I dipped it in Korean sauce and a Korean mayo.

20:46Beautiful.

20:57Beautiful.

20:57Chandana Ji, Sai Shri.

20:59I am in love with your tandoori sauce.

21:04Thank you, sir.

21:06Thank you, sir.

21:31Chandana Ji, Sai Shri.

21:32You have made a slider.

21:33You have made a ranch in the sauce.

21:34You have told the sauce.

21:35You have told the ranch.

21:36There is a little bit of a flavor.

21:39It is very good with your patty and burger.

21:42The best part is that the burger is very moist.

21:45If the burger is dry, it is dry.

21:47It is not in the case.

21:48It is not in the case.

21:48And the sautéed onions are very nice.

21:51Very nice.

21:52Thank you, sir.

21:52It is a very good combination.

21:53Victor, what are you using in your sliders?

21:58Weeba's sriracha sauce.

22:00Weeba's sweet chili sauce.

22:02Weeba's mayo.

22:03And weeba's vinegar.

22:04It is in purple slaw.

22:06Okay.

22:07There is a second burger.

22:09It is Indian-inspired.

22:11Weeba's tikka masala.

22:13The mayo has been used.

22:15Weeba's mint.

22:16And weeba's vinegar.

22:18Weeba's zestive vinegar.

22:19And the fourth burger.

22:21We have taken a hot sauce.

22:24We have added a pineapple sauce.

22:26We have used a siracha sauce.

22:29Mionis.

22:30And we have used a little vinegar.

22:32To balance it.

22:34If you had to put all your bets on one burger.

22:38Who would you like?

22:39I think pineapple.

22:41Which is in my hand?

22:42Yes.

22:43Let's check it out.

22:47Wow.

22:49You kept your word, my friend.

22:51Really?

22:59Wow.

23:03I absolutely loved, loved the pineapple sriracha.

23:07Thank you so much.

23:08Sriracha sauce is a very trending sauce.

23:10You thought that it will be better than Sriracha.

23:13But it is not better than Sriracha.

23:14But this pineapple sriracha is better than Sriracha.

23:16It is that good.

23:17Thank you sir.

23:18Very well done.

23:19Thank you sir.

24:07This is the taste.

24:09to Mumbai.

24:10It's a bit crazy.

24:12Come here.

24:16Anshmeet Prabdip,

24:17you have prepared the sliders.

24:19Who has used Veeba's sauces?

24:22Chef, we have used Veeba's mint mayo,

24:25olive oil mayonnaise,

24:27garlic dip,

24:29soya sauce,

24:31peanut butter,

24:33and barbecue sauce.

24:47If it's a little spicy,

24:52it would be a little more Korean.

24:54It would be a little more Korean.

24:56Because the Korean chillies,

24:58they say gochugaru.

25:00They are a little spicy for you.

25:02Because of the apple,

25:03which is less spiciness.

25:05Next time,

25:07apples come,

25:07and more sauce.

25:09I've done a lot of research on burgers.

25:11My kitchens are also in Mumbai.

25:13So, the burger that is,

25:15peak burgers.

25:16So why is it peak burgers?

25:18The burgers speak for themselves.

25:20If someone eats a burger,

25:22the first bite is the most important bite.

25:27Yes.

25:27So, when you do layering,

25:29make sure the chattpati things

25:31should be first.

25:33You should taste it.

25:33After that,

25:35it's good,

25:35and then a little sweet.

25:37But very good.

25:38This is amazing information,

25:40actually.

25:40You're right.

25:43What should we taste the first burger?

25:46The first burger,

25:48you'll taste it.

25:50And the third one,

25:52I've given the pineapple

25:54and mixed with Chirata sauce.

25:57Wow, wow, wow.

26:04I'm eating this pineapple.

26:06Yes.

26:06Amazing.

26:07It's so refreshing.

26:09If I compare it,

26:11what Vikram made today,

26:12with his cider with pineapple,

26:13with his grilled pineapple,

26:15it's the same thing.

26:17Bursting with flavors,

26:18amazing.

26:19It's very good.

26:20For me,

26:22Chipotle's sauce is gold.

26:24Actually,

26:25there's a Latin American

26:25rice.

26:26There's a lot of fast food chain

26:28to eat Mexican food.

26:29There's a lot of sauces

26:30to sell them,

26:31but I've never eaten so big.

26:33Very well.

26:36So,

26:36today's first challenge,

26:38slider challenge,

26:39finished.

26:39Now,

26:40the results.

26:44Well done, everyone.

26:45Well done.

26:46It was fun.

26:46My belly filled,

26:48but my heart filled.

26:51It's so good.

26:52I'm so glad,

26:53Chef Vikram.

26:54MasterChef level sliders.

26:56Can I put them on my menu?

26:57Can I steal your ideas?

26:59The best ones are going to land

27:01on my menu,

27:01with your permission,

27:02of course.

27:04Let's talk about

27:05today's best two jodians.

27:07The first jodi.

27:13Nagpur Nagin,

27:15Vikram and Rajin.

27:18And the second jodi.

27:20The second jodi.

27:21The father and the sister.

27:22The second jodi.

27:23Avri and Venu ji.

27:25Congratulations.

27:27Our two jodi have

27:28seen the most innovation

27:30and effort

27:30and made their sliders

27:32extraordinary.

27:34They will get

27:34Viva Advantage

27:36for the next challenge.

27:37Chef Vikki,

27:37I'm very happy

27:39that you will

27:40add their dishes

27:41to your menu.

27:43100%.

27:43This is a big

27:44surprise for Chef's

27:46and thank you

27:47for honoring our jodi.

27:48Thank you so much.

27:50You've enjoyed it

27:50eating our sliders.

27:51The heart is full.

27:53The heart is full.

27:54The heart is full.

27:55The heart is full.

27:56The heart is full.

27:56How did it cancel?

27:58The heart came to you.

28:01The heart is full.

28:02The heart is full.

28:02Do you need the heart?

28:03Definitely.

28:04We also need.

28:05Are you ready?

28:06Yes, Chef.

28:07Yes, Chef.

28:07I would like that

28:09today our jodi

28:10will give us

28:11a tribute to Mumbai.

28:13What?

28:14The love of Mumbai.

28:15The love of Mumbai.

28:16The love of Mumbai.

28:19People come here

28:20with their stories,

28:22their dreams,

28:23their harmony.

28:25That's why Mumbai is considered

28:26the best melting pot

28:29in the world.

28:30Wow.

28:31And that melting pot

28:32that I want you to bring

28:34into a beautiful

28:35four-course tasting menu.

28:39So, Chef decided

28:40that today will be

28:41Mumbai's Maha Utsav.

28:43So, in this four-course

28:44Mumbai tasting menu challenge

28:46which Chef Vicky

28:47will take you.

28:48You will make

28:49four wonderful courses.

28:53For this, you will get

28:55120 minutes.

28:58Your four courses

29:00are drinks

29:00which you will serve

29:02after the challenge

29:03after 20 minutes.

29:04Appetizers

29:05which you will serve

29:06after the challenge

29:07after 40 minutes.

29:08Main course

29:09which you will serve

29:10after the challenge

29:11after 80 minutes.

29:13And finally, dessert

29:14in 120 minutes

29:16or after the challenge

29:17will come to our table

29:19to finish the challenge.

29:21Jodi,

29:22Mumbai,

29:23Mumbaiers

29:23and their dreams

29:24are

29:25without any

29:27perfect protein

29:28without any

29:29So,

29:30we are Mumbaiers

29:32as well as

29:32Mumbai's protein.

29:34They are

29:34who are

29:35who are

29:36who are

29:37who are

29:44putting

29:45protein

29:45rich

29:45We are

29:46giving you

29:47Fortune

29:47Soya Buti.

29:53Fortune

30:05Soya Buti.

30:06Hey, no matter what they say, I've done a blast, yeah.

30:10Look, many people don't know today that there's a lot of protein in a complete and balanced meal.

30:15And it's a result of this, that sometimes our food becomes deficient protein.

30:19For the importance of protein, it's called World Protein Day on 27 February.

30:25So today, with your health, thoughts and thoughts, you have to focus on your health.

30:31So today, you will use protein powerhouse, Fortune Sohe Buri, which is 52% protein.

30:41This flavor is beautifully absorbed beautifully.

30:45That's why you can use them in different styles and cuisines.

30:51So do you understand?

30:53Don't forget to make a healthy meal.

30:54So make a meal with Fortune Sohe Buri.

31:00Clear?

31:01Yes, sir.

31:04Today's challenge will be a team service challenge.

31:09Yes!

31:11And the two best teams in our mini challenge, they are the captain.

31:18So Avni and Venu, Vikram Ajeng are the captain of Vikram Ajeng.

31:25So Veeba's advantage, we win.

31:27The advantage for our team is the captain of the captain.

31:30So after the first captain, we will be happy with captaincy.

31:35Because we will get a new team to lead.

31:39And in the final week, we can show our strengths that we are good in the captaincy.

31:43Look, you are the captain, but how will the team become the captain?

31:48If you don't decide, we won't decide.

31:52We will decide Chef Vicky Ratnani.

31:59I am watching everyone.

32:02And I know who's strength, who's weakness and the idea is to create a well-balanced team.

32:10Chef, first of all, who will go to Ajeng and Vikram's team?

32:14Anju and Manju.

32:15Okay.

32:16The second one?

32:21Archana and Rupali.

32:23Oh, wow.

32:24What happened?

32:25The other team has become automatically.

32:29This is very unfair.

32:30Their team has two Marashians and one is Mumbai.

32:34We have two South Indians in our team.

32:37So I thought I was waiting for a lot there.

32:40Maybe if Chef Vicky had a place with Ajeng and Vikram,

32:45and one place with Archana and Rupali,

32:47then it would be fair.

32:49We want to celebrate Mumbai.

32:50We are from Maharashtra.

32:52But the knowledge of Mumbai is the only way to understand.

32:56Archana and Rupali are both from Mumbai.

32:58So we can't find any benefit from our team.

33:02We can't find any benefit from our team.

33:04So we'll become two teams.

33:05And we know that Mumbai is a four-course meal.

33:08It's 120 minutes.

33:10And we can't make food for four judges.

33:14Oh?

33:20Dude, it's so close to the finale.

33:23So you can make food for four judges.

33:25Eight judges.

33:26And we'll make food for four judges.

33:33And those four guest chef judges,

33:35Chef Vicky has personally called it.

33:37Wow.

33:39Please welcome Chef Manav Khanna.

33:42Chef Niyati Rao.

33:45Chef Varun Toklani.

33:47And Chef Sadia Khan.

33:48Wow.

33:55Four of the greatest chefs of their generation.

34:00Our younger generation is here.

34:01So we are so proud of all of you.

34:07So we'll be happy with you.

34:09We don't do team judges' decisions.

34:12Today we won't do team judges' decisions.

34:14We won't do food with you.

34:15Today we'll do our five guests, chef judges.

34:17And there are two teams.

34:19So one will win, one will win.

34:21And one will win.

34:22The one who will win.

34:22The one who will win this week,

34:24will be safe for you.

34:27Wow.

34:29And the one who will win black apron challenge is coming.

34:33Are you guys ready?

34:35Yes, sir.

34:36Get. Set. Mumbai!

34:42Let's start. Let's start. Let's start.

34:44Do you want a welcome drink?

34:46Yes, first.

34:47Avni, Avni, you're doing a welcome drink.

34:50You said you're doing it.

34:51We need curd.

34:53I'm doing the chickki that you said.

34:55Chickki is for that only, bro.

35:00Our cooking is starting.

35:02This is first of all.

35:04And I have to prepare the ice cream.

35:06I have to prepare the base for the ice cream.

35:08Because the ice cream needs to be churned and chilled.

35:12Do it like this.

35:13Do it like this before.

35:14Do it like this.

35:15In this drink, we will get the whole flavor of Mumbai.

35:18So our starting, our starting,

35:20we will start from Mumbai style.

35:23It will be a whole dance style.

35:24As I start drinking, Vikram,

35:27we will start from the desert.

35:28Because the desert will be baked

35:29and set the rest of the desert.

35:32It will be more time to set the rest.

35:33Today, Mumbai is inspired.

35:35We have to make four-course meals.

35:36We have a lot of raspberry soda here.

35:42We will make raspberry soda.

35:45We will make raspberry soda.

35:45We will add a milk foam on it.

35:47We will make an ice cream soda.

35:49The first drink is that.

35:50The weak team will be eliminated.

35:52The first drink is very important.

35:56It is very important to win the next finale.

35:58We will try 100% that we will win.

36:01Welcome Drink Piyush is a sweet glassy.

36:05I want to make a cashew chicken with it.

36:07I have done a little fry.

36:09We don't want to go to Black April.

36:12We don't want to go there.

36:15We don't want to go there.

36:15We are giving our best.

36:17I am doing the best.

36:17Welcome Drink.

36:18I am doing the best.

36:19The starters are in a great way.

36:22I am doing the best.

36:22The main course is Sandana and Saishri,

36:26and the desert I am doing the best.

36:30And Appa is going to help everyone in every possible way.

36:37I will drink the first time, and after that, we will be going to the chater.

36:41Today, we have made a dish for total art.

36:44We have to cut a lot of meat.

36:46We also have to cut a lot of meat.

36:49We have to cut a lot of meat.

36:50We will cut a lot of meat.

36:51We will cut a lot of meat.

36:53Today, we are making a appetizer in the team.

36:58We are making a Chinese well.

37:00We are making a Chinese well.

37:04We are making a lot of meat.

37:05We are making a lot of meat.

37:06We are making a lot of meat.

37:10We are making a lot of meat.

37:10Today, we will be working on the challenge team.

37:13I have to go to the finals.

37:15We will be going to the top six.

37:23The cut size. Bring it on.

37:25Yes, uncle. Perfect.

37:27My Dejao movement is happening.

37:29At the same time,

37:31I have eliminated my master chef in the top six.

37:36God has given me a chance to prove myself.

37:40And winning at India is a very different game altogether.

37:45I tried to give 100% for me.

37:47The team is also good.

37:49We are thinking good for doing good.

37:51Touch wood, everything goes fine.

37:54I have given the good chicken.

37:55I bought the chicken and good chicken in the fridge.

37:57So, the jaggery will keep a little soft.

38:01I don't want to keep a bite and it will be closed.

38:04I have to caramelize it.

38:06The chicken is ready?

38:07It's resting in the fridge.

38:09Is it a cooker here?

38:10You have to put it in the cooker.

38:11We will not make it in the cooker.

38:13We will not make it in the cooker.

38:13I will try it.

38:15Do you want to put it in the oil or put it in the oil?

38:16Yes.

38:16Put it in the oil and then put it in the oil.

38:19Put it in the oil and then put it in the oil.

38:20Hello, Chef.

38:21Hello, Chef.

38:22So, what are you doing?

38:23In Mumbai, I am going to the first round in an Irani cafe.

38:26Okay.

38:27There is a classic raspberry soda.

38:29Brilliant.

38:30We will try to make ice cream soda.

38:31In this case, if the ice cream will get more water,

38:35it will go out of the desert.

38:36Yes.

38:37So, it is a drink.

38:38Yes.

38:38It is not so heavy.

38:39It is so heavy that your body will grow.

38:41Yes.

38:42Okay.

38:43I will tell you, your team is very lucky.

38:47Archanah, Rupali, you both are.

38:49You both are from Maharashtra.

38:51That team is very small, right?

38:52Yes.

38:53Yes.

38:53We have no powerhouse.

38:55Which powerhouse?

38:56It is a Saisri restaurant.

38:58Where is Saisri restaurant?

38:59From Talangana.

39:00Venu Avni.

39:01It is only Flavious knowledge.

39:03They are from Karnataka.

39:04They are from Punjab.

39:05They are from South of India.

39:08Mumbai is also very low.

39:11And in Mumbai, you also find Punjabi food.

39:13I hope you are talking about the truth.

39:15Soja and our team is here.

39:16Now, how do you use this advantage?

39:18It is on your side.

39:19Yes, sir.

39:20Yes, sir.

39:21Archanah.

39:22Archanah, what are you doing?

39:24Which dish are you making?

39:26We are making appetizers.

39:29Appetizer?

39:29That is the kale.

39:30Who is the kale?

39:31Who is the kale?

39:32I am making milk.

39:34I am making kale.

39:35I am making kale.

39:37I am making kale.

39:38We will use soya chunks.

39:38You have to eat Tawa Pulau.

39:41What is the takeaway?

39:43Yes.

39:43The takeaway is the lesson.

39:45The chutney is the takeaway.

39:47The takeaway is the takeaway.

39:49It is not a secret takeaway.

39:50Everyone knows it.

39:50Everyone makes it.

39:52We can make it.

39:53We are making it.

39:53Can we know it?

39:54It is secret takeaway?

39:55Archanah, it is Mumbai.

39:56Yes, yes.

39:57The takeaway is the takeaway.

39:58When the takeaway is the takeaway.

39:59The takeaway is the takeaway.

40:01The takeaway is the takeaway.

40:04All the best.

40:05Go Maharashtra!

40:06Goodbye!

40:34Hey, Maharashtra!

40:36I don't like this.

40:37I don't like this.

40:38I don't like this.

40:39Sugar is a little less.

40:40Sugar will get ice in the middle.

40:42I'll give it.

40:43I'll give it.

40:44I'll give it.

40:45So, sugar will get neutral.

40:47We're looking at all the elements,

40:50so our coordination is good.

40:52Avani is managing the rest of us.

40:54There's no major contribution to Avani's,

40:56except for our drinks.

40:58Have you put the dal in the cooker?

41:03Avani, after this, you do that.

41:05I'll do it.

41:06I'll do it.

41:06No, I'm just reminding.

41:12Today's challenge is to make four courses.

41:14The thing is that in one course,

41:16we have to make eight different portions.

41:20So, today's quantity is more.

41:22So, I'm afraid that we can do it at the time.

41:25Or not?

41:26Say Sri.

41:27Yes, sir.

41:28Have you eaten Mumbai food?

41:29I don't eat street food.

41:31Two or three things.

41:33So, I don't remember.

41:34Like, I love misalpav.

41:36Very spicy and nice.

41:37So, I remember sourdough.

41:39And it's very filling and comforting.

41:40And my misalpav is very favourite.

41:42Oh my God.

41:43So, are you making it today?

41:44What did you get?

41:45Which dish?

41:46I'm making main course.

41:48I'm making main course.

41:48So, when I went to a Parsi cafe.

41:52So, at that time, there's a dish.

41:55Which reminds me of my Hyderabadi sambar.

41:58So, I'm making the chicken version.

42:02Look, let me tell you.

42:03Mumbai is good in Maharashtra.

42:05But it's a different food from Mumbai.

42:07Because there are different places.

42:10So, it's different from other places.

42:12So, it's different from other places in Maharashtra.

42:13It's different from other places.

42:14So, this is not that you make Maharashtrian food.

42:16We are all in Mumbai specific.

42:18Like we say,

42:19Rabchik,

42:21Chakas,

42:22Chakas,

42:22which is in Mumbai.

42:23Yes.

42:24So, remember that you think about Maharashtrian food.

42:27Correct.

42:28We are all non-Mumbai people.

42:31But our best will give us

42:33that Mumbai is complete focus to give the flavours of Mumbai.

42:37I think that the team will go up a lot.

42:40I've seen the challenge of the Gavor.

42:42We were in Rajasthan.

42:45We have done a few South Indians.

42:49We have done a few South Indians.

42:50We have done a few South Indians.

42:50We have done it.

42:50Avanji Ji,

42:51There is no Gavor.

42:53There is a zeven.

42:55So, not in Mumbai's flavors.

42:58There are people from Mumbai.

43:00But we can see that our dish is better than them.

43:03What are you saying?

43:06What are you saying today?

43:07The sound of a Pramjoj.

43:08Who is focused on that?

43:10We are focused on the soya bin.

43:13It's a focus. It's a focus.

43:15He's saying, I'll make one thing.

43:16I'll make one thing. I'll make one thing.

43:18I won't do anything.

43:19What did you make?

43:20I'm a keemma.

43:22Soya.

43:22Will we make this gravy?

43:24No.

43:25We need to fill it in the pot.

43:27We'll make keemma and pot.

43:29Put it in the pot.

43:30Yes, put it in the pot.

43:31Look, soya bean will make soya bean better.

43:35It will give you the aftertaste.

43:37Thank you, Chef.

43:41All right, guys.

43:43Be careful.

43:44It's only two minutes.

43:46After two minutes,

43:47you should be able to make your drinks at the table.

43:50Come on.

43:51And remember,

43:52you have to make eight portions of each course.

43:58I'm scared.

44:00It was so hard to make eight portions.

44:04You have to make eight portions.

44:04You have to make equal quantities in all portions.

44:06You have to make equal amount of chicken.

44:07You have to make a smoke.

44:11It's right.

44:12I'll take five minutes into the whole dish.

44:12You have to make a drink.

44:12If you want to make 30 grams of syrup,

44:1490 grams of soda and better 1 spoon of the finish line,

44:18so that every dish is consistently in the same portion.

44:22Five.

44:23Give give give give.

44:23I'll remove them.

44:24Four.

44:26Three.

44:27Two.

44:29One.

44:29That's it.

44:30Come on.

44:58I hope you'll enjoy the drink.

45:02Hello, Chef.

45:07It's a smokey.

45:11Thayshree and Ravni, tell us about your drink.

45:14Chef, we have made a welcome drink for today.

45:17Piyush.

45:19Basically, it's a lassi, sweet lassi.

45:22So, we have smoked it with cinnamon with a glass.

45:25So, it has a very homely touch with Mumbai.

45:30When you finish it, you'll get a bite element in the last.

45:35Kajo has made a chicken that has soaked it in the last drink.

45:39The colour is beautiful.

45:40Very good.

45:43All the best.

45:44Thank you, Chef.

45:44Pink team, take your welcome drink please.

45:53Enjoy.

46:19And all the best for the second course.

46:20Thank you so much, Chef.

46:28I love this.

46:29That's very good.

46:31I absolutely love this.

46:33Wonderful.

46:34Amazing.

46:35This has so much zing in it.

46:37I think for a welcome drink, it's so appetizing.

46:39I think for a meal to start, I think it's better.

46:45But if you want to give a drink in a meal, then it will be a better fit.

46:50I'm with Chef Varun.

46:53If you start with your palate, it starts to tingling.

46:58You'll wait for the next course.

47:01This is amazing.

47:03This is very, very big.

47:03But this is one of the things that I've seen in a course.

47:07Smokiness is one of the things that I think later on in the menu, it feels very good.

47:10If I talk about Piyush, I think that there is less effort.

47:14Like dhu, dahi, keser, chini.

47:16That's it.

47:17If I talk about an effort and memory, this is a very important drink.

47:23The foam on it is also very good.

47:25This is for me a full experience of having a good welcome drink with a lot of effort.

47:31I think that at the time we had a light palate appealing drink.

47:38And this is the pink team drink that sits better.

47:45For me, I think, see, this Rajgani drink is such a beautiful drink.

47:50That you can drink it through the meal.

47:52It's a palate and a starter.

47:56I agree to this, but I don't know, somehow it's a little heart.

47:59You know, I really like this as well.

48:02Chefs, can you please score?

48:08Today we will make fortune oil and fortune atta.

48:12This is a recipe that is not just tasty but healthy.

48:16And it is perfect for every day.

48:18Hello, everyone. I am Vikram.

48:20And I am Ajinkya.

48:21And we are the Ghandi Brothers.

48:23And today we are making our favorite tandoori chicken popcorn.

48:26In Fortune rice brand, Hiltoy.

48:28With sweet potato and classic mint dhai sauce.

48:38So let's start cooking. I can't wait.

48:40Let's start cooking.

48:42Let's start cooking.

48:43First, we have to cut the chicken.

48:45We have to marinate it.

48:46We can also cook it in the dish.

48:48In another bowl, I made a dry mix.

48:51In the dry mix, corn flour, salt, salt, and some mirchi powder.

48:56Mix it well.

49:00Let's start cooking.

49:00This is marinated chicken.

49:02We will put it in the flour mix.

49:05We are making chicken popcorn.

49:08This is our favorite recipe of chicken.

49:10So you can definitely try it.

49:15Ajinkya, do you know what the tandoori chicken popcorn is making?

49:18Yes.

49:19Today we are making this dish in Fortune rice brand Health Oil.

49:22Which is India's number one rice brand.

49:26Ajinkya, do you know what the benefits of Fortune rice brand Health Oil?

49:31No.

49:32It's in it.

49:33It increases good cholesterol.

49:35It increases bad cholesterol.

49:37It increases bad cholesterol.

49:38It's like good dishes always on plate.

49:41And bad things always in the kitchen.

49:45Now our marinated chicken is coated in the dry flour.

49:50We will fry it in hot oil so it will be crispy.

49:55The chicken is coated in hot oil so it will fry it in hot oil.

49:58We have to remember that the oil should be in 160 to 170 degrees.

50:03So that the oil should not boil.

50:07What is the difference between this oil?

50:09The difference is that we should upgrade the Fortune rice brand Health Oil for healthy lifestyle.

50:14Because it increases good cholesterol and bad cholesterol.

50:18Oh!

50:22Oh!

50:24Oh!

50:25Today we will use Fortune rice brand Health Oil in our cafe.

50:28We, our dishes and our customers, all stay healthy and healthy.

50:34If I talk about chicken popcorn, I don't allow it to be allowed to make it at home.

50:38So for us, whatever it is, we have to throw out a bank from college and go outside and eat

50:42chicken popcorn.

50:45We will fry it in red and crispy.

50:48And then we will put it in a bowl.

50:52Now, our popcorn is ready.

50:54Now, we will prepare the chutney with this.

50:56We will prepare the chutney with this.

50:58First, we have to take a jar grinder.

51:01We will add some salt.

51:04We will add some salt.

51:06We will add some jeera powder.

51:08We will add some coriander powder.

51:10We will add some coriander powder.

51:10We will add the dough.

51:11Now, we will blend it properly.

51:16We will add some salt.

51:17Our chutney is ready.

51:18We will add some chutney in piping bag.

51:22Now, we will start plating.

51:24First, we will take our tandoori chicken popcorns.

51:29We will drizzle our chutney above it.

51:34We will add some salt.

51:36Now, we will add some olive oil on it.

51:38And on one side, we will add 11 veggies.

51:41And finally, our healthy tandoori chicken popcorn...

51:44...with sirke piaz and mint dhai sauce complete.

51:48Looks super yum and healthy.

51:50This is true that we are going to use this oil today...

51:53...to stay healthy.

51:54Of course.

51:55We will all say this.

51:56Use Fortune Rice brand Health Oil.

51:58And add bad cholesterol.

52:08This is unbelievable.

52:12Please.

52:13Go tell me.

52:14Go away.

52:16Go propels to the produce.

52:17This is too good.

52:19This is too good for me.

52:20You will be developed.

52:22You will not take care of anything.

52:25You will stop burning out.

52:28This dish is too good.

52:29This dish is too good.

52:29We have the scores of all the guest chefs we have, we have totaled, we have the team to save

52:34us.

MasterChef India 25th February 2026

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