- 9 hours ago
MasterChef India 27th February 2026
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00:28You
00:58You
01:00You
01:11Welcome to MasterChef India
01:13Co-Presented by Viva Mayo Ketchup and Sauces
01:16Co-powered by IKEA
01:18Fortune Chucky Fresh Ata
01:20Partner Kohler
01:21Catch, Salt and Spices
01:23Vijay Sales
01:24Swiss Frozen Snacks
01:26And Specta Quartz Services
01:28And Welcome to Mumbai
01:37People bring dreams here from India
01:40They say that if you are true in your dreams
01:42And in your dreams
01:43Then Mumbai
01:44Every dream is true
01:46And you are just a few steps
01:48From your dreams
01:50From your dreams
01:51From your dreams
01:53In this city
01:56There is a different feel
01:58In food
01:59In the bowl
02:00In the swag
02:01In the style
02:03So what is it?
02:06You
02:07All people think
02:09That you are going to be in the mood
02:12In the mood
02:13In the mood
02:15In the mood
02:16In the mood
02:16In the mood
02:19In the mood
02:28In the mood
02:41In the mood
02:44In the mood
02:45In the mood
02:52I'm going to cook in the vibe today or something related to this task or challenge.
02:57So what is it, guys?
02:59Now, this is the best friends and family to the beach.
03:13So, you all are family.
03:15Call your friend. Ready?
03:19Today, the chef is coming to our beach.
03:20It's not just a chef, it's an artist.
03:36His biggest mission is taking Indian food to the world and bringing global cuisines to India.
03:43In 2011, he was a guru of the year crown.
03:47In 2011, his restaurant, Auras, won the best European restaurant.
03:58Wow!
03:59Wow!
03:59The food is going to the world and bringing the world's flavor to India.
04:06Put your hands together for Chef Vicky Ratnani.
04:22How are you, boys?
04:23How are you?
04:24Everybody okay?
04:24Wow!
04:25Great!
04:41After the very long time, I came to the beach.
04:43I was hungry, man.
04:45So many times, you'll be in the master chef.
04:59What do you mean by the man who we eat?
05:02Um...
05:03It's amazing.
05:04I'm not going to go to the beach.
05:05I'm not going to go to the beach.
05:05You're really enjoying this.
05:06Yeah.
05:07And I'm not going to go to the beach!
05:11You need to go to the beach now.
05:14It's going to be a good to go to the beach.
05:16One more people.
05:17We've got Viva's wide range of mayonnaise, ketchup, sauces, dressings and dips.
05:26Which gives you global flavors.
05:28Flavors from far west to flavors in the far east and taste beyond imagination.
05:35So there's no tension here.
05:38Let's see, Chef Vicky Ratnani has come.
05:41So the challenge will be a big challenge.
05:43But what is Chef Vicky?
05:45Vicky, taste, plating and innovation are also very big fans.
05:51So you will be able to get impressed with them.
05:54So let's talk about the first challenge of today's first challenge.
05:58Today's first challenge is the Duo Meets Duo Slider Fest powered by Viva.
06:05In this challenge, you will get 4 ready-made sliders.
06:09In this challenge, you will be able to do two Viva products with Viva Duo.
06:39You will be able to do two Viva products with Viva products.
06:43Ready?
06:45We are so happy to listen to this challenge.
06:48Because we give our food in the cafe.
06:53There are breads, sandwiches, burgers, sliders, these are all related.
06:58MasterChef's world-class pantry in Viva's special zone, you will get Viva's wide range of super tasty ketchups,
07:04a variety of creamy mayonnaise, dressings, sauces, spreads and walk-talk instant noodles and Chinese sauces.
07:10Because the success of Viva is Viva.
07:13In the IKEA zone, you will get all the beautiful plates and bowls.
07:18And here, you will get cast and pants, premium nonstick cookware, stainless steel cookers and kardai.
07:23You will get in the Fortune rack, Fortune Chucky Freshata, Suji Meida, Fortune soybean oil, Fortune mustard oil and more.
07:32And for your cooking stations, you will get the multi-purpose, spacious and durable sinks,
07:39and touchless technology and multi-spray options, innovative faucets.
07:46Catch-masalas are all known to eat.
07:48Catch-masalas and spices in the rack, catch-masalas and catch-masalas with catch-masalas, catch-sprinklers and pink rock
07:53salt.
07:56And you will 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, hand blenders and also
08:07very much.
08:09In the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets, delicious puff paratha,
08:17puff pastry sheets, crispy threads, tasty kunafa dough and also very much.
08:23You make your kitchen hygienic and maintenance friendly.
08:36This year, MasterChef India's winner will get a beautiful kitchen from IKEA.
08:42With international design, world-class quality and 25-year warranty, you will get your perfect IKEA dream kitchen.
08:50Get, set, sliders!
08:58Our idea was that we will have a desi burger with three different flavors of international flavors, which will depict
09:05Mumbai's food is for all.
09:22Longest practice, you will be a good boy with three different flavors.
09:24Longest practice, let's take a quick look at them from the first.
09:27Let's look at the basic check-up, the other preferable cakes.
09:37We will make a little bit of a sauce with a little bit of a taste.
09:41The third one, we will make a hot sauce with pineapple.
09:47And the fourth one, we will try a Mexican flavor.
09:53I have to make an Asian slop that is made with purple cabbage.
09:57I have brought purple cabbage, add carrots, salt, pepper, mayonnaise and mix it on the sides.
10:10Today we have a challenge to elevate the burgers.
10:15We are making a Korean street style burger.
10:19We will glaze with soya sauce and peanut butter.
10:29What I am doing is I am tasting all the sauces.
10:32I am tasting all the sauces.
10:34I am tasting all the sauces.
10:34I am tasting all the sauces.
10:34If there is no taste, I am adding some taste in it.
10:38The sauce has added a little pudina.
10:41With the sauce with the sauce, it is a very good combination.
10:46We will mix it separately.
10:48We are tasting everything separately.
10:50We were tasting everything.
10:51The garlic dip is very tasty.
10:54We thought that we made a salad with pudina and garlic.
10:55We made a salad with a salad with a different side.
10:58So, let's do this.
10:59We will plan four sliders.
11:04I have made a burger.
11:05I told you, we have eaten a lot of wadda pavies.
11:08We have eaten a lot in Mumbai.
11:09We make some of the wadda pavies.
11:12We make some of the wadda pavies that we enjoy.
11:15The cheese is my favourite.
11:18I want to make some of the wadda pavies.
11:21Wagwan rake
11:22could be close to our burger.
11:30I have been using viba salsaiseen and chmmmapons creamy sauce.
11:36I have created a Korean burger.
11:39For it, I have made a Korean burger.
11:40For this Korean burger, I vai for the wadda pavies.
11:44I have yes, Jonath tradition.
11:48The Korean burger served in insular creması.
11:50It's also too spicy, and it doesn't matter représent.
11:51In Korea, we are making our glaze.
11:53There will be an apple slaw.
11:55Because in Korean cooking, there is an apple serve.
11:58So, we have made an apple slaw
12:00and added a barbecue sauce.
12:02In Korea, apple salad with mayonnaise is very popular.
12:07Because when the world war happened,
12:09when Americans were there,
12:11with every barbecue,
12:14there is a Korean potato salad.
12:16So, your dish is just falling into place now.
12:19There are a lot of interesting flavors.
12:21Anshvith, I think that your two flavors are very strong.
12:25Soy and peanut flavor is strong.
12:28And barbecue flavor is strong.
12:30If there are two strong flavors,
12:31then you have to add a layering.
12:33You can add any creamy layering here,
12:36so that those flavors will cut.
12:37So, this is your Kaveeba's beautiful today.
12:39Thank you, Chef.
12:39Thank you, Chef.
12:48In today's challenge, we used Veeba's sauces
12:51to make tasty spread of sliders.
12:54We used Veeba's peanut butter,
12:56Veeba's mint mayo,
12:57Veeba's garlic dip,
13:03olive oil mayonnaise,
13:05and Veeba's olive oil mayonnaise,
13:06and soya sauce.
13:07Now, we are just hoping,
13:08that what we have made the mix,
13:09will be good for the chefs.
13:10And then, we are good for the chefs.
13:18Archan Arupali.
13:19Hey, Maharashtra.
13:20Hey, Maharashtra.
13:22Kasha, you are.
13:23Ami, master.
13:24You are.
13:25I do not smile, Kashi.
13:26I mean, first class.
13:28And today,
13:29people are very hoping to you.
13:32Mumbai is a very good place.
13:33Mumbai is a home ground.
13:34Yes, sir.
13:35What are we making today?
13:35What are we making today?
13:37Today, we will use a classical honey mustard,
13:40so that it has a good flavour.
13:42With this sauce,
13:44we used a little bit of chili and sweet,
13:46so it is a little combination.
13:47It is sweet.
13:49And after that,
13:50we will not sell it,
13:51but today,
13:51we will have a Chezuan sauce.
13:53We will sell it a little bit.
13:54And the sauce that you choose,
13:57will go to all the dishes.
14:00People will follow your recipes.
14:03So, make sure.
14:06Go to Maharashtra.
14:07Go to Maharashtra.
14:08Go to Maharashtra.
14:08So, you are making one sauce
14:09and four sliders.
14:11No, no.
14:11Two sides.
14:12Two sides.
14:13Two sides.
14:14Two sides.
14:15Two sides.
14:16Just keep the attention
14:16to which one is eating
14:18and which one is eating.
14:19If the one is eating the first,
14:21the other will not come.
14:23The other will not come.
14:24All the best.
14:25All the best.
14:37The second burger I have
14:39is a Tikka Masala Inspart Burger.
14:41So, this is a very easy sauce.
14:42For which,
14:43I had a little tandoori mayo
14:44and used a zestive vinegar sauce
14:48to give it a little bit.
14:49And with it,
14:51I used a mint mayo.
15:07I have heard a lot about your food.
15:10Nagpur is the second capital
15:12of Maharashtra, right?
15:14Tiger capital.
15:15Tiger capital.
15:16You can see two tigers over here.
15:17Good.
15:18I love the confidence.
15:20So, what's happening?
15:21In Mumbai,
15:21we get all the food from Khao Gulli
15:22to find a restaurant and cafe.
15:25So,
15:26we thought that
15:27we will have a desi flavour
15:27and we will highlight
15:28three other flavours.
15:30So,
15:31we have a bang bang inspired sauce.
15:34So,
15:34bang bang inspired sauce
15:35with a slodge
15:36with a tikka masala sauce.
15:39With a tikka masala sauce
15:40with a desi payas kachumbar
15:41which is very good.
15:43The third,
15:43a Mexican chipotle inspired sauce
15:45with a salsa
15:47and the fourth,
15:48a hot sauce take.
15:50So,
15:51I usually make a mango hot sauce
15:51but I have a pineapple
15:53in the pantry
15:53so I am making a pineapple
15:54Sriracha hot sauce
15:56with a burger.
15:57For them,
15:58this is relatively easy
16:00because they have a cafe
16:01in Nagpur
16:02and place it.
16:03And there will be burgers
16:06and sliders.
16:07So,
16:07it will be easy
16:08to have expectations
16:09as well.
16:10I know.
16:11I want to say this
16:12if a chef
16:14has celebrated
16:15and cooked
16:16and the king
16:18of the fun dining space
16:20is this.
16:20Definitely.
16:21So,
16:22I am going to come
16:22and have lots of fun
16:23with you also.
16:24Cool chef.
16:25I will buy you a good coffee
16:26at Corridor 7.
16:27We will make a good coffee.
16:29We will make a good coffee.
16:30This is their coffee
16:31very good.
16:32I am stocking them on social media.
16:34Very good.
16:36See,
16:36all the best.
16:43We have used
16:44salsa sauce,
16:45mayonnaise,
16:47garlic dip,
16:49zesty vinaigret,
16:50sweet onion sauce.
16:52We have used
16:54a sweet onion sauce.
16:54a little ragdha patty
16:55with a pan
16:57and made a pan
16:59with a pav bhaji style.
17:01I have layered it
17:03on the patty.
17:04on the patty.
17:134 sliders,
17:142 winnings,
17:152 winnings,
17:15and a very big advantage.
17:18But,
17:18only one minute left it.
17:20Come on, let's go.
17:24In the outdoor challenge,
17:25Ikea's stylish plate
17:27has given me
17:28all the sliders.
17:29My sliders
17:30have given me
17:31to the master chef
17:32level.
17:32My sliders
17:32have given me
17:33In the outdoor challenge,
17:36I think
17:37that
17:38we had a burger
17:39with patty
17:40and saucy
17:41and basic
17:42lettuce
17:42and onion
17:43and tomatoes.
17:44Then,
17:44we have to elevate it.
17:46I added a whole
17:47onion dip.
17:48I added salsa.
17:49Then,
17:50I made a kawesla.
17:51Then,
17:52I added caramelized onions.
17:54So,
17:54how many innovations
17:56can be done.
17:57I made so many
17:57elements
17:59and made so many
18:00elements
18:01and made it.
18:04Last 10 seconds.
18:0810.
18:099.
18:138.
18:147.
18:176.
18:195.
18:234.
18:263.
18:272.
18:331.
18:341.
18:342.
18:353.
18:365.
18:375.
18:375.
18:3810.
18:3910.
18:4410.
18:4810.
18:5611.
18:5710.
18:5712.
19:0311.
19:03They look like master chef types, full on, 100%.
19:07Beautiful sliders, right?
19:08Beautiful colors, I mean.
19:11First of all, let's get your own menu.
19:15What have you made?
19:16Mumbai, a vada paaf, a street food fusion,
19:19we have represented it today in a burger form.
19:23You put the vada paaf, the chili,
19:25it's for garnish.
19:27Oh, it's like vada paaf.
19:29It's not coming to our dish.
19:31Right?
19:35We have brought this type of sauce.
19:37We have made lettuce and cucumber dressing with garlic dip.
19:43And I put a spread sandwich on the buns.
19:47Like we have made ragda,
19:48we have made a salsa sauce with ragda.
19:52And I also marinated it.
19:54Beautiful.
19:55Beautiful.
19:56It's a lot of detailing.
19:59You captured the vada paaf with the vada paaf.
20:03And I really like your twist on everything.
20:06I also like the hole you have made on the top.
20:09Very interesting.
20:10It almost looks like a bagel slider from the top.
20:13It's very good.
20:27Thank you very much.
20:35with Mexican salsas, corn and chipotle.
20:39I gave them sticky buns on it.
20:41After that, I made a sticky patty.
20:43I dipped it in Korean sauce and a Korean mayonnaise.
20:47Beautiful.
20:57Chandana Ji, Sai Shree, I am in love with your tandoori sauce.
21:03I feel like it needs some inspiration in the restaurant.
21:06Smokiness, spiciness.
21:08And I think that you balanced the sauce with sourness.
21:12The idea of using corn is really good.
21:15Because many people forget the vegetables.
21:18You think you can't put it because it's a burger.
21:21But the corn has given a very nice bite to it.
21:24You're giving a little sweet.
21:26Contrasting with your other spiciness.
21:28So I think this is really, really good.
21:30Thank you, sir.
21:31Chandana, Sai Shree, you have made a slider.
21:33The sauce that you have told me is ranch.
21:36It's a little bit of a flavor.
21:39It's very good with your patty and burger.
21:42The best part is that the burger is very moist.
21:45Usually, if the burger is dry, if the sauce is not dry.
21:47That's not the case.
21:48And the sautéed onions are very nice.
21:51Very nice.
21:52Thank you, sir.
21:53Thank you, sir.
21:53Victor, what are you using in your sliders?
21:58Weba's siracha sauce.
22:00Weba's sweet chili sauce.
22:02Weba's mayo.
22:03And weba's vinegar used in Purpose Law.
22:07Okay.
22:07Second burger is a little Indian-inspired burger.
22:11Weba's tikka masala, which is mayo, has been used.
22:15Weba's mint mayo used.
22:17And weba's vinegary, zestive vinegary used.
22:19And the fourth burger, we've taken a hot sauce.
22:33If you had to put all your bets on one burger,
22:38who do you put it in?
22:39I think the pineapple.
22:41Which is in my hand?
22:42Yes.
22:43Let's check it out.
22:48Wow!
22:49You kept your word, my friend.
22:51Really?
22:52I think the pineapple.
22:53What is it in my hand?
23:03I absolutely loved, loved the pineapple sriracha.
23:07Thank you so much.
23:08Sriracha sauce is a very trending sauce today.
23:11You thought that sriracha is better than this.
23:13But this pineapple sriracha is better than Sriracha.
23:17It's that good.
23:18Thank you, sir.
23:19Thank you, sir.
23:19In Mumbai's language, it's like Satagla.
23:24Ford Ford, mind is blowing, musta.
23:27It's one number.
23:29Arthana Rupali ji.
23:31We've used Chezuan sauce, mustard honey sauce.
23:35With that, we've used chili, harissa sauce, pudina sauce.
23:39Leave it alone?
23:40No.
23:51The flavor of your burger, this Chezuan sauce, I remember the Chinese cheese sauce.
24:00This is what you put in cucumbers and milk.
24:04And the flavor is so good.
24:07This is the modern tribute to Mumbai.
24:10It's amazing.
24:12It's absolutely amazing.
24:12Thank you, sir.
24:13Thank you, sir.
24:16Anshmeet Prabhadeep, you have prepared the sliders.
24:19In which we use Viva's sauces?
24:22Chef, we have used Viva's mint mayo,
24:25Viva's olive oil mayonnaise,
24:27Viva's garlic dip,
24:29Viva's wok top soya sauce,
24:31Viva's peanut butter,
24:33and Viva's egg we have used barbecue sauce.
24:47If it's a little spicy,
24:51then it would be a little more Korean.
24:54It would be a little more Korean.
24:56Because the Korean chilies we use,
24:59they are a little spicy for you.
25:02Because of the apple,
25:03the spiciness is less than the spiciness.
25:05Next time, apples come and sauce is more.
25:09I've done a lot of research on burgers.
25:11My kitchen is also in Mumbai.
25:13So the burger that is,
25:15speak burgers.
25:16So why is it speak burgers?
25:18The burgers speak for themselves.
25:20If a burger is eating,
25:22the first bite is the most important bite.
25:27So when you do layering,
25:29make sure the chattpati things,
25:32it should be the first bite.
25:33And after that, it's good,
25:35and then a little sweet.
25:37But very good.
25:38This is amazing information,
25:40actually, you're right.
25:43Which burger should we taste the first burger?
25:46The first burger,
25:48you will taste it.
25:50And the third one,
25:52I've given the pineapple,
25:54and I've mixed it with Chirata sauce.
25:57I've mixed it with Chirata sauce.
25:58Wow, wow, wow.
26:04I'm eating this pineapple.
26:06Yes.
26:06Amazing.
26:07It's so refreshing.
26:09If I compare it,
26:11I'll compare it.
26:11Aajinkaya Vikram,
26:12who was made with pineapple,
26:13grilled pineapple with his slider,
26:15this is the same thing.
26:17The first thing with the flavors,
26:19amazing.
26:20It's very good.
26:20For me,
26:21the Chirata sauce is gold.
26:24Actually,
26:25Latin American mirchi,
26:26there's a lot of fast food chain,
26:28Mexican food.
26:29There's a lot of sauces,
26:30they're selling,
26:31and I've never eaten such big sauce.
26:33Very well done.
26:36So,
26:36your first challenge is the slider challenge.
26:39Now,
26:40the results.
26:44Well done, everyone.
26:46Well done.
26:46It's fun.
26:47My weight is filled,
26:48but my heart is filled.
26:51It's so good.
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 on my menu,
27:01with your permission, of course.
27:04So, now let's talk about
27:05the best two of the today's best.
27:07The first one.
27:13Nagpur Nagini,
27:15Vikram and Rajin.
27:18And the second one.
27:20The first one.
27:21The other one.
27:22The second one.
27:24The second one.
27:24Do this.
27:26Congratulations.
27:28Our two boys have
27:29seen the best innovation and
27:30hard work.
27:31They're made their sliders extraordinary.
27:34They will find V-by-by-advantaged
27:36for the next challenge.
27:37Chef Viki.
27:38I'm so happy about it.
27:39that you will put the dishes in your menu.
27:43100%.
27:43This is a big honor for the chef.
27:46And thank you for honoring our joding.
27:48Thank you so much.
27:50Now it's been fun to eat our sliders.
27:52The heart is full.
27:53The heart is full.
27:55The heart is full.
27:56The heart is full.
27:57How did it cancel?
27:58The heart came for the heart.
28:01Then it's done.
28:02Do you like the heart?
28:03Definitely.
28:04We also like the heart.
28:05Do you like the heart?
28:06Yes, Chef.
28:07I would like to give our jodians a tribute to Mumbai.
28:13What?
28:14The love of Mumbai.
28:15The love of Mumbai.
28:17The love of the world.
28:19People come here with their stories.
28:22Their dreams.
28:23Their harmony.
28:25That's why Mumbai is considered the best melting pot in the world.
28:30Wow.
28:31And that melting pot I want you to bring into a beautiful,
28:35four-course tasting menu.
28:39So Chef decided.
28:40Today will be the greatest of Mumbai.
28:43So in this four-course Mumbai tasting menu challenge,
28:47which Chef Vicky has brought you to,
28:48you will make four wonderful courses.
28:53For this, you will get the full 120 minutes.
28:59Your four courses are drinks, which you will serve after the challenge.
29:03After 20 minutes.
29:04The appetizer, which you will serve after the challenge.
29:07After 40 minutes.
29:08The main course, which you will serve after the challenge.
29:11After 80 minutes.
29:12After 30 minutes.
29:13And finally, dessert.
29:15In 120 minutes.
29:16After a challenge.
29:17After a challenge.
29:18After a challenge.
29:18We will come to our table.
29:21Let's go.
29:21Jodians.
29:22Like Mumbai.
29:23Mumbaiers and their dreams.
29:24Without their dreams.
29:25Without their dreams.
29:26That's the same.
29:26That's the same.
29:27No food without a perfect protein.
29:29That's the same.
29:30You understand.
29:31We Mumbaiers.
29:32Mumbai.
29:33It's the same.
29:34It's the same.
29:35It's the same.
29:38The same.
29:39In our today's Mumbai Tasting Menu Challenge.
29:43To make your dish.
29:44And to make your dish.
29:45And to make your dish.
29:46We are giving you Fortune Soha Badi.
30:01In your tasting menu.
30:03In any one course.
30:04You will use Fortune Soha Badi.
30:10Many people don't even know.
30:12Despite alcohol and balanced meal.
30:14How much protein has been needed?
30:15And its results in this week.
30:16That sometimes.
30:17Our food stays deficient.
30:19In its importance.
30:21To create awareness.
30:22For the importance of this.
30:22To create awareness of the 27 February.
30:23The World Protein Day.
30:25So, today.
30:26With joy, thinking and peace.
30:28You have to keep your health.
30:30For your health care.
30:31So, today.
30:32You will use.
30:33In any one course.
30:35At the hotel's buyout house.
30:37Fortune Soha Badi.
30:38In which there is 52% protein.
30:41These flavors are beautifully absorbed by the flavor of the masala.
30:45That's why you can creatively use them in different styles and cuisines.
30:51So, do you understand that?
30:53Don't be afraid to remove it.
30:54That's why make something with fortune-soy-bari.
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, you both are the captains of Vikram Ajeng.
31:25So, we win the advantage of Veeba.
31:27The advantage of our team is the captain.
31:30So, after the first captainship, we are happy with the captaincy.
31:36Because 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, the captains are you.
31:44But how will the team become?
31:47They will not decide.
31:49They will not decide.
31:52They will decide.
31:54Chef Vicky Ratnani.
31:59I am watching everyone.
32:02And I know who's strength, who's weakness.
32:05And the idea is to create a well-balanced team.
32:10Chef, first tell us, who will go to Ajeng and Vikram's team?
32:14Anju and Manju.
32:15Okay.
32:16The other team?
32:17It is just become...
32:20Um...
32:21Archana and Rupali.
32:23Oh God!
32:24What's that?
32:25The other team is not become the team.
32:29This is really unfair.
32:30In their team, there are two Maharashtrians, one is Mumbai.
32:35We have two South Indians in our team.
32:37So I thought that if Chef Vicky had a place of Ajinkya Vikram
32:44and one place of Archana and Rupali, it would be fair.
32:48We have to celebrate Mumbai.
32:50We are ourselves from Maharashtra.
32:52But the knowledge of Mumbai can do.
32:56Archana and Rupali are both Mumbai's.
32:58So we can't get the benefit from this,
33:01because they are in our team.
33:04So we are going to become two teams,
33:05and we also know that Mumbai is a four-course meal,
33:08120 minutes,
33:10and you don't want to eat food for four judges.
33:14Oh?
33:20If you have a close finale,
33:23you don't want to eat food for four judges.
33:33There are four guest chef judges.
33:35Chef Vicky personally will have.
33:37Wow.
33:40Please welcome Chef Manav Khanna, Chef Niyati Rao, Chef Varun Toklani, and 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.
34:05Today,
34:07we will not do team judges in your food.
34:11Today,
34:14we will do five of our guest chefs judges.
34:17And in two teams, one will win, one will win, and the team will be safe for this week.
34:29And the team will win in the Black Apron Challenge.
34:33Are you guys ready?
34:35Yes, sir.
34:36Get set, Mumbai!
34:42Let's start cooking.
34:44How are you doing welcome drinks?
34:46Yes, first.
34:48You're doing welcome drinks, right?
34:50Why are we doing it?
34:51We need curd.
34:53I'm doing the chicken that you said.
34:56Chicken is for that only, bro.
35:00Cooking starts.
35:02It's going to be first to get on a scale.
35:04And I need to keep ice cream based on it.
35:08Because we want to go to the churn and chill.
35:12Whatever you want to do with the drink.
35:15This drink will get the whole flavor of Mumbai.
35:18Our starting and starting, we will start from Mumbai style.
35:23It'll be completely dance style.
35:24Like I start drinking, Vikram also starts in the desert
35:28because it takes time to bake the desert
35:30and set the rest of the rest.
35:33Today, Mumbai has inspired us to make a four-course meal.
35:36There is a lot of raspberry soda here.
35:42We are making a dish with raspberry soda
35:45and we will add a milk foam on it.
35:47It will also make an ice cream soda.
35:49The first drink is that.
35:50The weak team will go straight to elimination.
35:52It will be very important to win the next finale.
35:58We will try 100% that we will win.
36:01Welcome Drink Piyush is a sweet lassi.
36:05I want to make cashew chicken.
36:07I fry it a little bit.
36:09We don't want to go to Black Aprils in our group.
36:15So we are giving our best.
36:17Welcome Drink, I am giving us the starters.
36:20They are doing Prabhdeep.
36:22I am doing Sandana and Saishri.
36:26And the desert, I am doing Anshmit.
36:30And Appa is going to help everyone in every possible way.
36:34I am doing a dish.
36:39After we are going to be theuciary tea company,
36:41and then we are going to add cookies.
36:42Today we will make a dish a total dish...
36:44Then we have to cut the sauce.
36:46We will eat these really many fish.
36:50So we both must do amazing fish.
36:50Just have to cut the sauce.
36:52The sauce will be crispy.
36:57The sauce will be crispy.
37:04We have to work with Vikram ji, because we have to prove ourselves today,
37:10because we will work with them in the first challenge team.
37:13I have to go to the final, and we will be going to the top six.
37:23Tisai, the cut size. Bring it on.
37:25Yes, uncle, perfect.
37:26It is my Dejao movement, because at the same time, I was eliminated in the top six in the top
37:35six.
37:36And God gave me a chance to prove myself.
37:40And winning at the India level is a very different game altogether.
37:45I tried to give 100% and the team is very good.
37:49We are thinking about doing good. Touch wood, everything goes fine.
37:54I have to put the cashew and good chikki in the fridge so that the jagri will keep a little
37:59soft.
38:01I don't want to keep bite and it will be removed.
38:04I don't want to caramelize it.
38:06Chikki is ready?
38:07It's resting in the fridge.
38:09You should have to do a cooker in the cooker.
38:11I don't want to cook it.
38:14I will try it.
38:15I will try it.
38:15Put it in the oil and put it in the oil.
38:16Put it in the oil and put it in the oil.
38:19What's Vikram?
38:21Hello, Chef.
38:21Hello, Chef.
38:22What are you doing?
38:23I am the first round at Irani Cafe.
38:27There is a classic raspberry soda.
38:29We will try to make an ice cream soda.
38:32Take care of this.
38:33If the ice cream will be more, it 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 you have to grow.
38:42Yes.
38:42Okay.
38:43I will tell you, your team is very lucky.
38:47Archanah, Rupali, Rupali.
38:49You both are.
38:49You both are from Maharashtra.
38:51That team is very small, right?
38:53Yes.
38:53Yes.
38:54There are so many powerhouses.
38:55Which powerhouses are?
38:57Sai Shri restaurant.
38:58Where is Sai Shri?
38:59Sai Shri from Telangana.
39:00Venu Avni.
39:02Karada.
39:03Karnataka.
39:04You both are from Punjab.
39:05They are from South of India.
39:08They are from South of India.
39:08They are from Mumbai.
39:09Mumbai is also very small.
39:11And in Mumbai, they are also from Punjabi food.
39:13I hope you are talking about the truth.
39:15You are talking about the truth.
39:16How do you use this advantage?
39:18It is on your side.
39:19Yes, sir.
39:20Yes, sir.
39:21Archanah.
39:22Archanah.
39:23What are you doing?
39:24Which dishes are you making?
39:26We are making appetizers.
39:29Appetizer?
39:29Yes.
39:30Bail-bail.
39:31Who is the main course?
39:32We are making some milk.
39:34Anju, auntie.
39:35I am making Tawa Pulau.
39:37We are making Tawa Pulau.
39:38We will use Tawa Pulau.
39:39Have you ever eaten Tawa Pulau?
39:41Yes.
39:42What is the special thing?
39:43The special thing is that it is the lesson and the chattani.
39:46It is the special thing.
39:47It is the secret sauce.
39:50Everyone is not aware of it.
39:50Everyone is making it in their opinion.
39:52We do our own opinion.
39:53You will know it?
39:54The secret sauce.
39:55Archanah is in Mumbai.
39:56Yes, Archanah.
39:57When they are on Tawai, they are on Tawai.
39:59The sweet sauce is coming.
40:02That's it.
40:03Let's take 10 minutes.
40:04All the best.
40:05Go to Maharashtra.
40:06Go to Maharashtra.
40:08Go to Maharashtra.
40:11Go to Maharashtra.
40:28Go to Maharashtra.
40:29You can also use it in the main coast and deserts.
40:31So that it is more hands-on at the time.
40:35You don't taste like curd.
40:37I mean, I don't like curd.
40:38The sugar is a little less.
40:40I will add ice.
40:41The ice will go in the middle.
40:42I will add ice.
40:43I will add ice.
40:43You will add chickpea.
40:45It will make chickpea.
40:45It will make chickpea.
40:46So sugar will be neutral.
40:47We are looking at our own elements.
40:50So our team is good coordination.
40:52Our team is good.
40:52We are managing the rest of the people.
40:54No one of the other's not any contribution.
40:55I don't have any contribution in any of my own, but what is our drink?
40:58You don't have to put the dal in the cooker?
41:03Avni, after this, you do that, right?
41:05I will do it, I will do it.
41:07I am just reminding.
41:12Today's challenge is to make four courses.
41:14Then the fact is that in one course,
41:17we have to make literally eight different portions.
41:20So today's quantity is more.
41:22So I'm afraid that we can do it at the time.
41:27Saishri?
41:27Yes, Chef.
41:28Have you eaten Mumbai food?
41:29I have eaten street food, two or three things.
41:33So I remember, like, I love misalpav.
41:36Very spicy and nice.
41:37I remember the South and it's very filling and comforting.
41:40And my misalpav is very good.
41:42So are you making it today or not?
41:44What did you get?
41:45Which dish?
41:47I am making the main course.
41:48So when I was in Gaya, I was in a Parsi cafe.
41:52So at that time, I had a dish, a dish, a dish.
41:56Which reminds me of my Hyderabadian sambar.
41:58So I thought, yeah, I'm making the chicken version.
42:02Look, I'll tell you, Mumbai is good in Maharashtra.
42:05But it's a different food from Mumbai.
42:07Because there are different places from here.
42:10So the food from other places in Maharashtra is different.
42:14So this is not that you make Maharashtrian food.
42:17We are in Mumbai-specific food.
42:18Like we say, rap chick, chakas, food.
42:22They are in Mumbai.
42:24Yes.
42:24So remember that you think about Maharashtrian food.
42:28Correct.
42:28We are all non-Mumbai people.
42:31But we will give our best that Mumbai is a complete focus
42:36to give the flavors of Mumbai.
42:37I feel like that whole team will be coming up a lot.
42:40You have seen the challenge of the Gawar.
42:43It was very difficult to make the Gawar from Rajasthan.
42:48There were two South Indians.
42:49We have made it.
42:50Aamni Ji, it's not a Gawar, it's a Zewar.
42:55So it's not that there are flavors of Mumbai in Mumbai.
42:58There are people in Mumbai.
43:00But it's possible that our dish will be better.
43:03What a shame.
43:05What did you do today?
43:07I didn't hear the sound of Pramjod's voice.
43:08Who is there?
43:10I'm focused.
43:10I'm focused.
43:13I'm focused.
43:15I'm focused.
43:15He's saying, I'll make one thing.
43:17I'll make one thing.
43:17I'll make one thing.
43:18I'll make one thing.
43:19I'll make one thing.
43:19I'll make one thing.
43:23Will this be a gravy or a semi-dried?
43:25No, we'll fill it in the pot.
43:27Okay.
43:28We'll make the pot in the starter.
43:29Put it in the pot.
43:30Yes, put it in the pot.
43:31Look, as much as you'll find the soy bean,
43:35this will be the best aftertaste.
43:37Thank you, Chef.
43:41All right, guys.
43:43Be careful.
43:44It's only 2 minutes.
43:46After 2 minutes, your judges should be on the table.
43:50Come on.
43:51And remember, you have to make 8 portions of each course.
43:58They're scared.
44:00It was so hard to make 8 portions.
44:04You have to make 8 portions.
44:05You have to make equal quantities.
44:06You have to make equal amount of chicken.
44:07You have to smoke.
44:08You have to make weight on each house.
44:11You're going to measure and measure again.
44:12You're going to get 30 grams of syrup.
44:1490 grams of soda.
44:16One spoon only will go on the spoon.
44:18So each dish will be consistent in the same portion.
44:215, 4, 3, 2, 1. That's it. Come on.
44:58I hope you'll enjoy the drink. Hello, Chef.
45:08It's okay. It's smoky.
45:11Thayshree and Ravni, tell about your drink.
45:14Chef, we've made a welcome drink today, Piyush.
45:19Basically, it's a lassi, sweet lassi.
45:22So, we've smoked it with a glass of cinnamon.
45:26So, it has a very homely touch with Mumbai.
45:30When you finish it, you'll get a bite element in the last.
45:35It's made a chikki that soaked it in the drink.
45:38The colour is beautiful.
45:43Thank you. All the best.
45:44Thank you, Chef.
45:44Thank you. Pink team, take your welcome drink please.
45:52Thank you. Enjoy it.
45:57Well done.
45:58Rasturum beer.
46:02Vikram, Janket, tell us about your drink.
46:04Tell us about this.
46:05Our memory of Mumbai is on the first railway station.
46:09First of all, we'll go to an Iranian cafe and drink raspberry soda.
46:14So, today, we'll take it for you.
46:19Thank you and all the best for the second call.
46:20Thank you so much, Chef.
46:28I loved it.
46:29That's very good.
46:31Beautiful.
46:31I absolutely love this.
46:33This is amazing.
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 maybe if you want to drink in a meal, if you want to drink in a meal, it'll be
46:49a better fit.
46:51I'll show you with Chef Varun.
46:53If you start with your palate, you'll start with tingling.
46:58You'll wait for the next course to come.
47:00If you want the next course.
47:01This is amazing.
47:03This is very big.
47:04But this is one of the things I've seen in a course later.
47:07Smokiness is one of the things that I think later on, if you want to drink in the menu, it'll
47:10be very good.
47:11If you want to talk about Peyusha, then I think it's less effort.
47:14Like dhu, dahi, keser, chini.
47:17That's it.
47:17If I want to talk about an effort, memory, then this is a very important drink.
47:23The foam on it is also very delicious.
47:26This is for me a full experience of having a good welcome drink with a lot of effort.
47:32I think, at the time when we were eating, it was a light, palate-appealing drink.
47:39And this is the pink team drink that sits better.
47:45For me, I think, see, this raspberry drink is such a beautiful drink.
47:50You 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 will be 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 pork and classic mint dhai sauce.
48:38So, let's start cooking. I can't wait.
48:41Let's start cooking quickly.
48:41Let's start cooking quickly.
48:42Let's start cooking quickly.
48:43First, we have to cut the chicken.
48:45We have to marinate it.
48:46We can also marinate it in the dough.
48:48In another bowl, I made a dry mix.
48:51In the dry mix, we have corn flour,
48:53salt, salt, salt, salt, salt.
48:56Let's mix it well.
49:00This is marinated chicken.
49:02We will add it in the flour mix.
49:06We are making chicken popcorn.
49:08This is our favorite recipe of chicken chicken.
49:11So, you can try it.
49:15Ajinkya, what do you know?
49:16Tandoori chicken popcorn is making?
49:18Yes.
49:19Today, we are making this dish
49:20in Fortune Rice Brand Health Oil.
49:22This is India's number one rice bran oil.
49:26Ajinkya, do you know
49:27what the benefits of Fortune Rice Brand Health Oil?
49:31No.
49:32It is an original oil
49:33which increases good cholesterol
49:35and increases bad cholesterol.
49:37Of course.
49:38It is a good dish.
49:40Always on plate.
49:41And bad things always out of the kitchen.
49:45Now, our marinated chicken
49:47is coated in dry flour.
49:49We will fry it in hot oil.
49:52So, it will be crispy.
49:55The chicken is coated and fry it.
49:58The oil should be under 160-170 degrees.
50:04So, it will not taste good.
50:07What is the difference between this oil?
50:09The difference is that we should upgrade
50:12Fortune Rice Brand Health Oil.
50:14Because there is a horizon oil
50:16which increases good cholesterol
50:17and increases bad cholesterol.
50:20Oh!
50:22Oh!
50:24Today, we will use Fortune Rice Brand Health Oil
50:27in our cafe.
50:28We, our dishes
50:29and our customers
50:31are all happy and healthy.
50:34If I talk about chicken popcorn,
50:36I don't want to make it in my house.
50:38So, what we have to do is
50:40just take a bank from college
50:41and go outside and eat chicken 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 put the chicken with it.
50:58We will put the chicken with it.
50:59First, we will put a jar grinder.
51:01We will add some milk,
51:03a little milk,
51:04a little salt,
51:06add some jira powder,
51:08add some korea under powder.
51:10Add some dough.
51:11Now, we will blend it properly.
51:17Our chicken is ready.
51:18The chicken is ready.
51:19We will put it in the piping bag.
51:22Now, we will start the plating.
51:24First, we will put our tandoori chicken popcorns.
51:29We will drizzle our chicken on top.
51:34Add some chak masala on top.
51:36Now, we will put the sirke piaj
51:38and lemon veggies.
51:41And finally,
51:42our healthy tandoori chicken popcorn
51:44with sirke piaj
51:46and mint dai sauce is complete.
51:48Looks super yum and healthy.
51:49This is true
51:50that we are going to use this oil today
51:53to stay healthy.
51:54Absolutely.
51:55We will all say this
51:57Fortune rice brand health oil
51:58and add some bad cholesterol.
52:08Mind beep blowing.
52:12What a sweet meal.
52:14This is the dish.
52:16This is the dish.
52:16Wow.
52:17This is too good.
52:19It's a bit crazy.
52:20It's a bit crazy.
52:23The thought of this dish,
52:24the truth,
52:25the truth,
52:26the truth,
52:26everything is broken.
52:27It's a good one.
52:28It's not a bad thing.
52:29It's a bad thing,
52:30It's all about the chef's
52:32score.
52:32We have totaled.
52:34We're going to save the team.
52:36Hey.
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