- 14 hours ago
MasterChef India 26th Febuary 2026
Category
😹
FunTranscript
00:11Welcome to Mumbai.
00:14In India, it started to give a tribute to Mumbai.
00:20It's Mumbai, boss.
00:22People are going to follow your recipes.
00:24So, make sure to make sure to make sure.
00:27And here are special guests.
00:29Today, with the scoring of your food,
00:31we will do five guest chefs and judges.
00:36Today, the celebration of the food of Mumbai is going to be done.
00:40The name of the Mumbai is going to be made by the audience.
00:44We want to be happy with that,
00:46so we won't leave the opportunity.
00:49Welcome to MasterChef India.
00:51Co-presented by Viva Mayo Ketchup and Sauces.
00:54Co-powered by IKEA, Fortune Chucky Fresh Ata,
00:57Parter Kolar, Catch, Salts and Spices,
01:01Vijay Seals, Switz Frozen Snacks and Spectra Quartz Services.
01:05In MasterChef's World Class Pantry,
01:07Viva's Special Zone,
01:09you will get Viva's wide range of super tasty ketchups,
01:12variety of creamy mayonnaise,
01:13dressings, sauces,
01:15spreads,
01:15and instant noodles and Chinese sauces,
01:18because the role of the work is Viva.
01:21In IKEA Zone, you will get all the beautiful plates and bowls,
01:25and here you will get cast and pans,
01:27premium non-stick cookware,
01:29stainless steel cookers,
01:30and
01:30in Fortune's rack.
01:32You will get Fortune Chucky Fresh Ata,
01:34Suji,
01:35Maida,
01:35Fortune Soybean Oil,
01:37Fortune Mustard Oil,
01:38and more than anything.
01:40And to give your cooking stations a bold and luxurious look,
01:43you have multi-purpose,
01:45spacious and durable sinks,
01:47and with touchless technology and multi-spray options,
01:50innovative faucets.
01:54Ketch Masale is a good food.
01:56In the Ketch Salts and Spices Rack,
01:57you will get Ketch Masale,
01:59and with Ketch Sprinklers,
02:00and Pink Rock Salt.
02:04And you will power your kitchen's electronic appliances
02:06with Vijay Sales.
02:08In Vijay Sales,
02:09you will get Durable Refrigerators,
02:11Mixer Grinders,
02:12Quality Air Fryers,
02:13Hand Blenders,
02:14and also very much.
02:17You will get the ready-to-cook frozen snack section
02:20quality samosa sheets,
02:22spring roll sheets,
02:23delicious puff paratha,
02:24puff pastry sheets,
02:25crispy threads,
02:26tasty kunafa dough,
02:27and also very much.
02:31We make your kitchen hygienic and maintenance friendly
02:34Spectra Quartz surfaces.
02:36Crafted with Italian technology,
02:38experience the MasterChef feel
02:39with these luxurious toned surfaces.
02:44Do you have to prepare your kitchen?
02:46Do you cut it like this?
02:47Do you cut it like this?
02:48Yes, auntie.
02:49Put it like this.
02:50Put it on top of the capsicum.
02:52There's time for the starter,
02:53so I started cutting the starter.
02:56The name of the Mumbai,
02:58and the audience of the Mumbai,
03:00we want to make it happy,
03:01so we won't leave the opportunity.
03:05I made a lot of things in my home,
03:08but here at the MasterChef,
03:09I'm making it for the first time,
03:11and I have to make it double-fry.
03:12You don't have to try it.
03:13Then it's going to make it
03:14and make a noodle.
03:24You don't have to make a lot of masala,
03:27because the starter needs to be mild,
03:30because the hot masala needs to be strong.
03:33I'm getting it.
03:34Got it.
03:35Got it.
03:36Got it.
03:36Got it.
03:39I'm going to take a look at the cinnamon.
03:41What's that?
03:42Give it a smile, bro.
03:45Last week, we got a seven-course meal challenge
03:48which Suvir Saranji gave us.
03:51At that time,
03:52we were getting to know our marks every course.
03:54But here,
03:55we don't know anything about
03:57our guest judges' opinion.
04:00It's just a work in suspense.
04:04That's it, auntie.
04:05Yes, yes, yes.
04:06We don't have anything.
04:07We don't have anything.
04:08We don't have anything.
04:09Auntie, you don't have to be cold.
04:09You don't have to be cold.
04:11You don't have to be cold, right?
04:12Yes.
04:14Tell me what's happening in the second course.
04:16In the second course,
04:17Anshmi Prabhdi is making a kheema pav,
04:22which is soya chunks.
04:24Look,
04:25I feel weak in the second course.
04:30Nutri-a-kheema is a very common thing.
04:33It was such a good chance
04:34to make a kebab,
04:36you could do anything,
04:37you could roll it into the bread.
04:40Do you want to eliminate yourself with someone?
04:43Definitely.
04:44Sure?
04:45Yes, sure.
04:54Hello, Chef.
04:55Your drink has been tasted.
04:56What do you think?
04:57Which drink will be better?
04:58Our.
04:59What's going on in the second course?
05:01In the second course,
05:02we have a Bombay's iconic Chinese bale.
05:04We are taking it.
05:06And usually,
05:07we have a lot of sheswan sauce,
05:08and that's the sauce.
05:09We have a very good sauce in the East India community,
05:13which is vindalu masala.
05:14We will use it.
05:17We have a vegetable salad,
05:19with a sukeli,
05:22which is a dried banana,
05:24which is a sweet banana.
05:25So, we will make it.
05:26Let's see.
05:29For those who don't know,
05:31this is a very special thing in Maharashtra,
05:34in the Kunkan region.
05:34Yes.
05:36This is a banana,
05:37it has been sun-dried.
05:38Have you ever seen it before?
05:40No, I haven't seen it before.
05:41It's like candied banana.
05:43It will make it.
05:44Yes, it will make it.
05:45Why?
05:45Why?
05:46It will make it.
05:46It will make it.
05:48The texture is its beauty.
05:50Why would you not try to preserve that?
05:51Because we usually use tamarind and gud.
05:56You can also do it with its beauty.
05:58Its texture is the candiedness.
06:00Right?
06:01Yes.
06:01And what is making it?
06:03With this,
06:03there are crispy noodles.
06:08We have a squid.
06:11So, we will cut the squid and fry it.
06:14So, crispy squid noodles.
06:17Wow.
06:17This is a great talk.
06:18Yes.
06:19You will find that you have a benefit and advantage
06:22from this team.
06:24Yes.
06:24You are from Nagpur.
06:25Actually, we have a great benefit
06:27because they belong to Mumbai properly.
06:30Seafood is very good.
06:32We are cooking today in Seaside.
06:34So, this will be a great benefit for our team.
06:37Good luck everyone.
06:38You will make dishes.
06:39Make dishes.
06:40Make dishes.
06:52Make dishes.
06:54Make dishes.
07:03Make dishes.
07:04You will make dishes.
07:05You will make them crispy fried.
07:06As you can get the plate,
07:07we are very happy with the dish.
07:10And I think,
07:11it is a very elegant dish for tasting menu.
07:14And the street food to a fine dining experience,
07:17it is looking for the plate.
07:18It is looking for the plate.
07:19It is not.
07:20And both of them are going to the plate.
07:22The buns are also ready.
07:23The keema is also ready.
07:24At the last moment,
07:25it has made cream cheese and mint chutney
07:27also very good.
07:28The plate is also good.
07:29And it has added a refreshing element.
07:31I don't believe it.
07:33I am giving it.
07:35I am giving it.
07:35I make everything good.
07:36Whatever bad things you make,
07:37you make it.
07:39So,
07:39then,
07:39we are going to present these two chefs
07:40to the dish.
07:43Pink team,
07:44blue team,
07:45second course,
07:45zero.
07:54First of all,
07:55I want to say sorry.
07:57I wanted to explain the dish.
07:59I thought,
07:59that,
07:59that,
08:00that,
08:00that,
08:00that,
08:00that,
08:00that,
08:00that,
08:00that,
08:01simple stuff,
08:01which,
08:02the.
08:03I really liked it.
08:04I was inspired by the bunny chow.
08:06It's garnishing and sauce.
08:07This looks beautiful like a restaurant dish.
08:10Thank you, Chef.
08:12Tell us what you have made.
08:13Chef,
08:14we have made a keema paaf.
08:16Soya is a keema.
08:18And,
08:19that's also something
08:21that,
08:21Bombay celebrates.
08:23And,
08:23we have made a veg version.
08:25Very good.
08:27And,
08:28we have made a garnish.
08:29We have also done it with onions and coriander, fresh coriander, so that's what we have done.
08:36Thank you. Focus on the next course.
08:39Let's prepare the main course.
08:40Pink team, please take your second course.
08:44What a joke.
08:54Take one more time, Taliyah.
08:56What are you doing?
08:58Archula, tell us about your starter.
09:01Today, we have made a seafood Chinese bell.
09:04Since we will come to Mumbai, you will have a Chinese bell.
09:08What a joke.
09:09Under the dish, the bell peppers are mixed.
09:13Usually, they are mixed in the shahizwan sauce.
09:16But today, we have used the windalu sauce in East Indian community.
09:19The sauce is made of sukeli.
09:21It is made of dried banana.
09:22It is made of sweet and fermented flavor.
09:25So, we have added it to the sweet flavor.
09:27And the crispy noodles are made of squid.
09:32And the other fish is also made of pomfret.
09:35It is also made of seafood Chinese bell.
09:37Is this squid?
09:38Yes.
09:39Is it so good?
09:40Yes.
09:41Brilliant thought. Thank you.
10:04So good.
10:05Kima Pau.
10:06Kima Pau.
10:07Amazing flavors.
10:08Amazing flavors.
10:09The blue team's Kima Pau is really close to the original Kima Pau.
10:16And the touch that is on the top.
10:20With the limbu and the butter outside.
10:23It gives the dish almost like a restaurant style.
10:26I would definitely use this for a pop-up menu.
10:29For sure.
10:30First, the plating is very good.
10:33Like they have the crunch element.
10:35Soft burn element.
10:36Then the sauce as well.
10:38And the flavors are going really nice.
10:40There is also an achari flavor.
10:41For some reason I can feel...
10:42Sirka-based.
10:43Yes.
10:43Sirka-based.
10:44Kima Pau's highlight is a relish.
10:47If it doesn't have a relish...
10:49...then the whole dish goes in monotone.
10:52It's a very good relish.
10:53And everything is balanced on the other side.
10:55Mumbai is only in a city.
10:58There is a rhythm here.
10:59From local seats...
11:00...to street food.
11:01Everything is full of life.
11:04And in both starters...
11:06There are a lot of flavors.
11:08There are a lot of delicious starters.
11:09Both.
11:26I think this seafood Chinese bale...
11:29What?
11:30It's a very genius idea.
11:32It's an unapologetically flavorful dish.
11:35It is so bang on.
11:38Exactly.
11:38It's very good.
11:40For me, the squid cut...
11:42...and it's very soft.
11:43It's very soft.
11:45It's very soft.
11:47It's very soft.
11:48Too good.
11:49It's a very good technique.
11:51To present the squid.
11:52Mumbai has three things.
11:54Bale.
11:55Bale.
11:56Bale.
11:57Bale.
11:59Bale.
11:59Bale.
12:00Bale 2.0.
12:02Clear.
12:03It's very good.
12:04Right.
12:05Kunal, that squid noodle...
12:06...I'm trying to eat it.
12:08It's very good.
12:09It's super crunchy.
12:09I mean, whatever the squid is...
12:11...and squid.
12:11Awesome.
12:13Bale has done the detail.
12:14Blue team has done it.
12:16So, until now...
12:17...the drink and starter...
12:19...it means...
12:19...it means...
12:19...it means...
12:20...it means...
12:20...which is good.
12:21Chef, can you please give the scores?
12:43Anji.
12:44Hello, Chef.
12:46How are you doing the program?
12:49Yes, Chef.
12:49Zabar dust.
12:50Let me tell you...
12:51...you have to tell this.
12:52Your soda was too strong...
12:53...and your bale was too strong.
12:55Thank you, Chef.
12:55Okay, I know what it means.
12:57Now, I'm going to tell them...
12:57...to be strong.
12:59Yes, Chef.
13:00Yes, Chef.
13:01Who is the best you are listening...
13:03...and who is the Sharaarti Baccha in the team?
13:04The Sharaarti Baccha in our team...
13:06...so this is...
13:07Anju Don.
13:08Who are you showing?
13:09Anju Don.
13:10Anju Don is the Sharaarti Baccha in every team.
13:18Today, everyone is doing good work.
13:20Are you ready to open the main course?
13:21Yes, the main course.
13:22What is the main course?
13:23We are taking a take from Mumbai street food...
13:25...which is Tawa Pulao.
13:27I am going to add a chutney...
13:29...with a chutney...
13:30...with a compound butter...
13:31...with a street food...
13:33...butter without any street food...
13:34...so this is going to be aerated...
13:37...and it will be aerated...
13:38...and it will be aerated...
13:39...and it will be aerated...
13:40...and it will be aerated...
13:42...and it will be aerated...
13:45...and it will be aerated...
13:46...and it will be aerated...
13:47...and it will be aerated...
13:50...for the main course.
13:53There is a lot of starch, aloo and chawal, to balance it is very interesting and very important.
13:59But it seems that there is probably a salad, an element of salad, etc.
14:06People are doing a piece of paper, because they don't need to have a piece of paper.
14:09I normally think it is the most difficult to plate the chawal in Indian food.
14:14Because you use mold and this.
14:16Sometimes it goes on the table, it goes on the table, it goes on the table.
14:21If you have 8 plates, you should get one plate from the other and the other.
14:27And you should get all the plates.
14:29Consistency is the key today.
14:31I feel very good that you are working with organized.
14:34In your first two courses, your team's organization and one joint.
14:40Well done.
14:41Thank you, Chef.
15:04And I tried to straighten out his mina-examulation.
15:11I've got him to butcher himself to to get behind me.
15:18That one wasescad Earth alone.
15:19and he is a transferable for
15:21Once it's done, it's done. It'll become hard.
15:36Han ji, how do you tell the truth?
15:38How do you tell the truth?
15:40How do you tell the truth?
15:42I'm just asking.
15:44Everything is in control.
15:45It's all focused today.
15:46And in the main course, do you have rice balls?
15:48Yes, not rice balls.
15:49Chef, there are chicken balls.
15:52And it's half cooked rice coating.
15:56It's a texture.
15:58It's good to see.
15:59And flavor is good.
16:00And with this, there's a gravy with chicken stock.
16:05And it's a salad.
16:08You're making a salad?
16:09Yes.
16:11And with this, Chef has suggested to add some freshness to it.
16:16I love the dhansa.
16:19Who has made it?
16:20Mama.
16:22You've made it before?
16:23It's the first time.
16:25It's the first time.
16:25It's made sambar.
16:27I love it.
16:32The only problem is that, there's only one problem.
16:36I'm listening to the aloo.
16:37I'm listening to the chawal.
16:39I'm listening to the sauce.
16:41I'm listening to the sauce.
16:42I don't listen to the sauce.
16:43I don't listen to the monotony.
16:45How do you break the monotony?
16:46I don't listen to it.
16:48And I don't listen to the other thing.
16:49I don't listen to the rice only to the chicken.
16:52No, Chef.
16:52There will be rice in the beach.
16:54Potion, potion, potion.
16:56The other problem is the monotony.
16:58Your first two courses are good.
17:01In the main course, the team has to really take off.
17:03Yes, Chef.
17:04Okay?
17:04Yes, Chef.
17:06For this, to get the nuttiness of a new veggie,
17:07then a can also be used with sesame, jaggery, or sesame, and sugar,
17:12which is what is the best thing for for brown rice.
17:15This is your host, Chef.
17:17Thank you, Chef.
17:18So the end of the day
17:18So the way I think is the flavor of Mumbai,
17:21which is the touch-one dish,
17:23the way I thought,
17:24the way we think is the plate is the how I think.
17:26So I'm very happy that
17:28it is so much of a inspiration.
17:30She blends absolutely well.
17:45This dish looks really good, because there are so many added layers.
17:49No one can't think that this dish is a normal, humble dish.
17:54You can represent it in a fine line way, in a tasting menu.
17:58So today, we are very happy with our third course.
18:00The presentation is also very good.
18:10Pink team, blue team, take your main course.
18:35Please tell us about your dish.
18:36We have made a chicken base, made curry.
18:41We used chicken stock.
18:43The chicken is mince.
18:45It's infused with chicken meatballs.
18:48It's steamed with rice.
18:50It's caramelized onions and sesame rice.
18:54And we have freshness for the side.
18:57We have salad and coriander oil.
18:59And we have a little bit of onion.
19:02So, we have a dish with a dish.
19:04We have a dish with a dish.
19:05It's a dish with a little bit of inspiration.
19:06We have made a dish with a little bit of a different way.
19:09So, you have created chicken chicken?
19:11Exactly.
19:12Exactly.
19:12And there are different elements of Mumbai.
19:15I have added different elements in Mumbai.
19:16And the sauce, the sauce, the sauce, the sauce.
19:19Those elements have added.
19:20What is your responsibility on this dish?
19:22Yes, Chef Men.
19:23I and my mom have made it.
19:41Dhan sak is mind beep blowing.
19:48Do you know who made Dhan sak?
19:50Who?
19:51Chandana Ji.
19:52He is saying that I have not eaten Dhan sak now.
19:54He only understood me.
19:56He understood me.
19:56He understood me.
19:57He understood me.
19:57And I have made it blindly.
19:59And it's amazing.
20:00This is too good.
20:01Too good.
20:02In the pink team,
20:03there are two types of pieces from Maharashtra.
20:06In the blue team,
20:07there are no types of pieces from Maharashtra or Mumbai.
20:11Then eat so much.
20:15This is the dish.
20:16This is the dish.
20:19I think of this dish.
20:22Surat.
20:23Suad.
20:24Everything is broken.
20:27I completely agree with you, Chef Dekas.
20:29The chicken mixture has a bomb.
20:32And how juicy it is.
20:34Yes.
20:34Very good.
20:35Not at all dry.
20:36I think if you say it in Mumbai style,
20:38then it's the same.
20:38Atta maji satakli.
20:43Pink team, maji.
20:50What made you?
20:51Today, we have made a famous lawa pulao in Mumbai.
20:55Wow.
20:56And it's in the bottle.
20:57It's a bottle of masala.
20:59We tried to make it a little bit.
21:01We tried to make it a little bit.
21:03And we also made a raita.
21:07And it's made a gel.
21:10It's also made a pickled onion.
21:11And fried onion.
21:12It's also made.
21:12What kind of cheese is it?
21:14It's a compound butter.
21:15It's a compound butter.
21:16It's our masala.
21:17Wow.
21:17What a bad.
21:18And we put a masala in it.
21:20And we put a masala in it.
21:21And we put a masala in it.
21:21And we put a masala in it.
21:22And we put a masala in it.
21:35This dish is actually made.
21:38This dish is completely late-night after-party.
21:40When you hit the road.
21:44It's coming out so nicely.
21:48This is one of the best, a lot of spicy.
21:51Bottled masala is outstanding.
21:54I think that the East Indian community
21:56touched the bottle masala is so East Indian.
21:58It's just to represent it,
22:00a little shade of completion of this dish.
22:03I think that the accent is strong.
22:06When I went to the other side,
22:07I told them that some dishes have vibed.
22:10They don't touch the chefs.
22:12Because that vibe doesn't match.
22:14When you pick a vibe,
22:16it's not a dish.
22:17But they have vibed in a four-course tasting
22:20and re-create.
22:22For me, it's outstanding.
22:24Well-researched flavor.
22:25My answer is here.
22:26What a joke.
22:27All finished, all done.
22:29What a beautiful meal.
22:31The flavor, the flavors, the spices
22:33are so good.
22:35It's not so smooth.
22:38And every element is so good.
22:40And it's butter.
22:42That butter is so good.
22:44And if you mix with Jaisus's Chawal,
22:47it's so good.
22:50It's a bagging dish.
22:52Absolutely.
22:53This is one of the best bites today.
22:54One of the best bites today.
22:59One of the best bites today.
23:08The other drei as well.
23:09The talking need you.
23:09This is at Tongizan,
23:10The pork eat.
23:15This puts you.
23:16With the product redesigned meat
23:42I don't have any thoughts yet, but I think that maybe today we can go to the elimination
23:51because the desert, which is our forte, was a lot going on today.
23:59We surf the desert every time we finish, maybe not finish.
24:03I don't want to achieve this.
24:07But I don't want to add a pressure on it.
24:13I'll take it like this.
24:16And I'll take a plate from the outside.
24:23Blue team, pink team, this time it's time to serve our last course.
24:33How do you eat it?
24:34So, this is Puran Puri.
24:37It's a sweet blast.
24:38And it's the mixture of Cobra.
24:41It's made a crumble.
24:42Please fill that inside.
24:44And have a bite.
24:45Is there a banana?
24:46Banana is water of sukeli.
24:48The water of sukeli.
24:49The water you've added?
24:50Yes.
24:51Okay.
25:01Until the blue team has presented a presentation in the starter and main course,
25:05from there, from here, in this desert, there's a lot of effort.
25:10It seems that the time was less or the direction was not right.
25:13Anything.
25:13I think it's a great idea for a sorbet course.
25:16Yeah.
25:17If we translate this in sorbet,
25:19it's an Indian tasting menu.
25:21Yeah.
25:22You can take a sorbet in a very interesting place.
25:25But it's a little underwhelming for dessert.
25:29Because I think when we eat Pani Puri,
25:32and the Pani Puri element,
25:33it has a little flavor.
25:35It's a little thick,
25:36it's a little sweet,
25:37it's a little sweet.
25:38It's a little one-dimensional for Pani Puri.
25:40Because it's a dessert,
25:41it's a little sweet.
25:43Yeah.
25:43And it's texture.
25:44Puri and coconut.
25:45But the flavor blasts,
25:47you get hit with different flavors at one time.
25:51It's not.
25:52The presentation of this desert is weak.
25:55It's definitely weak.
25:56The taste.
25:56But the taste is very good.
25:58It's a price.
25:59You don't expect that under semi-frozen,
26:01you'll get something in it.
26:02You'll get something in it.
26:02Also, it's crunchy.
26:04It's good.
26:06It's good.
26:07It's good.
26:09It's good.
26:10It's very controlled and measured.
26:11This is the fact.
26:12You know what I'm missing?
26:14Nutmeg.
26:15I actually liked this dish.
26:17Because I don't compare it with Puri Puri.
26:20I'm treating this as another dish altogether.
26:23It's an inspiration from Puri Puri.
26:25So it's a little puff.
26:27I think,
26:28from a creative point of view,
26:31I think,
26:31from a creative point of view,
26:33there's too much satakli happening today.
26:36Chefs have scored the blue team.
26:38We call our pink team to our pink team.
26:40Pink team, desserts please.
26:46The last course.
26:51I have a lot of Puri community.
26:53They eat the Mawa cake.
26:55So that's the Mawa cake.
26:56And second is Hirani Chai.
26:58And with that,
26:59what's the first day Mawa cake is made,
27:02they make toast.
27:03So I made the toast,
27:04I made the toast.
27:06And for my third,
27:08I cut down a little sweetness.
27:10And for adding a zinc,
27:12I added a strawberry compote.
27:14Good job.
27:22Chai and cake.
27:23Beautiful combination.
27:24There's a little modern twist
27:27and connecting it to Irani cafes.
27:30It's very big for me.
27:32It's very nice.
27:34The take on the Mawa cake is very good.
27:36Well, the tea is a little underwhelming for me.
27:39Chef, I disagree.
27:40Because the tea is strong,
27:43I don't like it.
27:45I don't like it.
27:45So for me,
27:46the tea is very good.
27:49But the Irani tea,
27:50it's a very dense,
27:52concentrated flavor.
27:53It keeps on boiling for hours.
27:56So there's a very different kind of taste
27:58that comes out.
27:59So when I'm thinking of the Mawa cake,
28:02it's spot on.
28:03It's very big.
28:04And the caramelized trusel,
28:06the crumble,
28:07it's good.
28:08I don't know.
28:09I mean,
28:10the tea could have been a little better
28:12in my opinion.
28:13Okay.
28:14I mean,
28:14I have a problem with this dish.
28:16There's cake and sauce.
28:18And a little bit of the trusel
28:20added,
28:20the crumble added,
28:22it's just a little bit of the cake.
28:24So when you're adding only two elements,
28:26one cake,
28:27one sauce,
28:28and the rest,
28:28it's only surrounding it.
28:30So those elements have to be the best.
28:32They had our hope
28:33to increase our dessert.
28:35That's why
28:36only two elements
28:38in my mind
28:39in construction.
28:41I feel like
28:42the picture is running
28:42but I don't know who the hero is.
28:45You're looking at the picture
28:46and you're saying
28:47that someone will come
28:48for me.
28:49For me,
28:49no one has come.
28:50Chef,
28:51personally,
28:52the most impressive quality
28:55is his presentation.
28:57First of all,
28:58I think it looks very elegant
28:59but somewhere I have to agree
29:02with Chef Ranveer
29:03that I think
29:04that one extra balance
29:05is missing
29:07because there's something
29:08a bit underwhelming.
29:09But I still think
29:10the competition is very tough
29:11right now.
29:13Please,
29:14give marks
29:14and
29:15I think
29:16we agree
29:17that it has been
29:18a good evening.
29:20Excellent evening.
29:22And the effort
29:23and interest
29:24is
29:25very inspiring.
29:26Very inspiring.
29:27Today's challenge
29:28was
29:28Mumbai's tasting menu
29:30in which
29:30we had to make
29:31a four-course meal.
29:32And our
29:32two teams
29:33represented Mumbai
29:35beautifully.
29:37It's time for the results.
29:39Time for the results.
29:41What an honour.
29:45Amazing,
29:46amazing day
29:47and all thanks to you.
29:48Great work.
29:49One time
29:50we ask our guests
29:50Chef Vicky,
29:52Chef Manav,
29:53Chef Neyati,
29:54Chef Varun,
29:55Chef Sadia.
29:56How was your day?
29:57How was this
29:58Mumbai's tasting?
29:59Mind it's blowing.
30:00Mind it's blowing.
30:01You guys
30:02are amazing, man.
30:03Amazing.
30:04Thank you, Chef.
30:04Very, very.
30:05I can see
30:07so much passion
30:08in you guys
30:08and it's amazing.
30:10for our amazing
30:12panel.
30:14Chefs,
30:14thank you so much.
30:15Thank you for gracing
30:17our kitchen.
30:18Now it's time
30:19for results.
30:21We have all
30:21guest chefs'
30:22scores.
30:24We have totaled
30:25and we will go
30:26course by course
30:27and
30:28let's start
30:30with meat.
30:33Dessert course
30:34winning team
30:37team
30:39team
30:40blue.
30:45One
30:47zero.
30:49Main course
30:50team
30:52pink.
30:55No questions
30:56asked.
30:57Tawa Pulao.
30:58Tawa Pulao.
30:59The most amazing
31:00version of Tawa Pulao
31:02ever.
31:02Ever.
31:03That means
31:04one and one.
31:05And now
31:06the next team
31:07has won the
31:08next two courses.
31:11That means
31:13starter
31:13and drinks
31:15too.
31:15Wow.
31:16And the two courses
31:17are going to save
31:19themselves.
31:20team
31:20here.
31:25Team
31:26Pink.
31:26Yeah.
31:31Oh my God.
31:33Master Chef
31:33Master Chef
31:35Jodi
31:36Pehli
31:36team
31:37finalists
31:37Jodi
31:38are
31:38very
31:39great.
31:42Welcome
31:46to
31:46Master Chef
31:47Jodi
31:48finale.
31:51—
31:59Instead
32:00of
32:01entering
32:01Northern
32:01has a whole
32:02flow
32:02transformed.
32:04Early
32:04I Til
32:04inhaled
32:05the
32:05semi-finale
32:19The Elimination Challenge is going to be very difficult.
32:25About 5,000 years ago,
32:29there was a game in Chaucer.
32:36It has changed both the world.
32:42Today, in the last Black Apron Challenge,
32:49there will be a game in this kitchen,
32:52and you will keep changing.
32:58Today, we will meet our top six teams.
33:06Today, you will get a lot of time.
33:09But you will not play your game.
33:13And you will not play this Black Apron.
33:15Simran, Himansi,
33:17you will not play this game.
33:21You will not play this game.
33:28You will not play this game.
33:43You will not play this game.
33:57You will not play this game.
34:11You will not play this game.
34:17You will not play this game.
34:32You will not play this game.
34:34But I will play this game.
34:42You will not play this game.
34:45You will not play this game.
34:59But now,
35:00You can see the four and one.
35:03This is not the four.
35:05This is the four.
35:06You can see the four.
35:12The one.
35:17This means the one.
35:20You can see one.
35:25The one.
35:41All the very best, let the Chaucer Challenge begin.
35:48I don't understand what's going on, or are they playing with us or are they playing with us.
35:56I don't know what we're doing today. What do we need to eat?
36:17In front of you, the dish is called Chaucer's Bissat.
36:24And this is your today's challenge.
36:31Chaucer's Bissat is in every one thing, every element is edible.
36:39That means you can eat it.
36:52When the Chaucer is played, you keep it under the bed.
36:57So the bed is edible.
37:04You can eat it.
37:10On top of you, the Chaucer is a white chocolate.
37:14The red is made of a white chocolate.
37:17It's made of color that has become different.
37:18These are made of jelly.
37:21This is made of vegetables.
37:23This isn't the artificial color.
37:26This is made of the blue jelly.
37:33It is made with purple cabbage, which is made with purple pepper, which is red, which is made with chakundra,
37:42which is made with harry, which is made with spinach, and which is made with kessar.
37:54You can see it is made with chocolate,
37:57which is made with chocolate.
38:02And the gaiti, or which we call mure,
38:07is made with chocolate outside.
38:10And there are four Indian sweets.
38:15Sweet.
38:17There is tomato halwa.
38:25Especially Bombay halwa or Karachi halwa,
38:27they are made with tomatoes.
38:30And the other one is made with lussan.
38:33If you look around,
38:39if you look around,
38:39it is made with desserts.
38:43And the flavor of lussan, the strong flavor,
38:48is a very interesting way to remove lussan.
38:52People don't know that they are eating lussan.
38:55Or lussan's sweet.
39:00The next sweet is kessar and shalgam.
39:03Again,
39:05this is a classic shalgam halwa.
39:10Usually, it is from north to north.
39:14And the next sweet is
39:16thool gobi halwa.
39:20Garlic halwa,
39:21tomato halwa.
39:23I was like,
39:25how can we make this?
39:27And if we make it,
39:28how can we make it?
39:29I mean,
39:30I can't even think that
39:32I will make a garlic halwa
39:33in my life,
39:34I will make it in my life,
39:35or I will eat it.
39:36How can we make it?
39:38And if you look around,
39:41it's very easy if you try it.
39:43The apron,
39:49That is a red apron.
39:58It's very easy.
39:59This is your challenge.
40:00I didn't understand anything.
40:02It's good to see.
40:04It's a difficult time to do it.
40:06With a fruit from the vegetables.
40:11A fruit from the vegetables.
40:13It's all right.
40:14It's the bottom of the bed.
40:16It's edible.
40:18It's edible.
40:21Remember that in this chaucer,
40:23there are some Indian meat.
40:26And the most important ingredient is milk.
40:32Your challenge is,
40:34that today,
40:35you will replicate this chaucer's meat.
40:38Think,
40:40beauty and beauty.
40:42Three of you.
40:43For this chaucer's meat,
40:45we will meet 120 minutes.
40:47For two hours.
40:50Today,
40:51the world-class pantry will be closed.
40:53And for this chaucer's meat,
40:56which is necessary,
40:57and the recipe,
40:59will be on your table.
41:03Tell me,
41:04are you ready for this chaucer's meat?
41:06Yes, Chef.
41:08But I'll tell you a thing.
41:11I don't do my mom as a kid.
41:16I play a game.
41:17I play a game.
41:47I wanna have fun.
41:49Try to watch this chaucer.
41:51You might find a video in one
41:54When you pour the gelatine, it will be very fast, so that it will cover the whole board with white
42:04chocolate.
42:04We will make this board with white chocolate.
42:08But when you remove it, when you remove it, it will be cut.
42:11It should be thick.
42:13And it should be set properly for you.
42:16When you put it in place, it will be cut.
42:23Or put it in place.
42:26To make the jelly of the vegetables, follow the recipe.
42:31Word to word.
42:34Look, look, look, look.
42:37Let's start this game of my Chaucer Challenge.
42:41Are you ready?
42:42Yes, Chef.
42:43On my account, get.
42:46Set.
42:48Chaucer.
42:56First, read it, Appa. Come here.
42:59I am soaked gelatine in water for 10 minutes, not hot water.
43:03Take a bowl.
43:07I have finished the whole recipe.
43:09I have started to finish the whole recipe.
43:10So, I have to understand that there are four different jellies.
43:14There are four different sweets.
43:17There are four different sweets.
43:17They are going to get into the bonbon.
43:19This is a very difficult task.
43:21So, I thought, first, I will set the jelly.
43:24Because it has a little time to set the jelly.
43:27After that, I will start the whole dish.
43:31For the first và o of the got-
43:32No, I will talk about the chocolate.
43:34First, fill the juice first.
43:37Let's start the juice first.
43:38I will take the juice first.
43:40Of course, the first one of the way has one also.
43:44Can I have nothing to let the jellies first eras?
43:57The pressure test of Chef Kunal and his dish is very beautiful.
44:04He has a chance to replicate it.
44:06He's an artist, he's very happy.
44:09But the chef's who's in my head is scared.
44:11Because in this challenge, there are no other elements difficult.
44:15If you can see it, with the bonbon,
44:17you have to make edible clothes,
44:19you have to make white chocolate cross,
44:21you have to make gels.
44:22It's a bit difficult to match his dish exactly.
44:25It's a bit difficult to match.
44:27Today's dish is a very viral-worthy recipe.
44:31We are so proud that we have a chance to make such a viral dish today.
44:39Edible Club.
44:40It's also mixed with gelatin and glycerin and white chocolate.
44:46I was thinking, how do I have a consistency?
44:50Do I have to make it so cold or wet?
44:52Do I have to make it so cold or warm?
44:55I don't know that.
44:56I started to make edible cloths.
45:03When we started to make edible cloths,
45:06I had a lot of gelatins in 75% of the amount of gelatins.
45:11So, I think that the amount of gelatins will bloom from a little bit more water.
45:16So, I did it with my mind.
45:18I used to bloom the gelatins in 75 grams.
45:20I used to bloom the gelatins in 800 grams.
45:23But it didn't bloom the gelatins.
45:25My batter was very sticky and thick.
45:27So, I looked at the recipe.
45:29It was written in 180 grams.
45:31So, I thought, maybe,
45:33I would have to bloom gelatin in double the quantity of gelatins.
45:36Because when we spread it,
45:38it didn't spread.
45:39It was spread, but it was mixed.
45:41And it was mixed with it.
45:45Is that so much tension?
45:48What's going on?
45:48It's not spread now.
45:53It's mixed with the color of the color.
45:58It's not spread now.
46:00It's mixed.
46:02It's mixed with gelatin.
46:06It's a simple way.
46:08You take a small gelatins from the side.
46:10You touch it with a little water.
46:12And if it's melted,
46:13it will be done.
46:15If it's not done,
46:16you have to do it with it.
46:16You have to do it with it.
46:18Any thing in life or cooking,
46:20it doesn't grow completely.
46:22It's growing completely when we give up.
46:27Try it with a little warm water.
46:29If it's melted,
46:30it will constitute it again.
46:34Have you played for Chaucer?
46:36No, sir.
46:37Have you played for Luddos?
46:38Luddos?
46:39This is Luddos.
46:41Where is your chocolate board?
46:43That's not.
46:44Huh?
46:47You have to do it with a lot of food.
46:49I don't know.
46:51I don't know.
46:52Have you been given a lot of food?
46:55Good luck.
46:56All the plannings are going to be done.
46:59You have to get out of this game.
47:00You have to get out of this game.
47:01But now,
47:02you will not get out of this recipe.
47:06You will not get out of this recipe.
47:07you will get back to your recipes.
47:09I have to give back this piece.
47:14Oh, it came back. It came back. What are you doing?
47:21I'm going to go.
47:23No problem.
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