- 37 minutes ago
MasterChef India 9 5th march 2026
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00:12You can go now. This is our responsibility. Thank you.
00:21Welcome to MasterChef India. Co-presented by Viva Mayo Ketchup and Sauces.
00:26Co-powered by IKEA, Fortune Chucky Fresh Ata, Partner Kohler, Catch, Salts and Spaces, Vijay Sales, Switz Frozen Snacks, and
00:35Spectra Quad Surfaces.
00:38Our Hindustan Top 4 Jodians.
00:43Now 4 Jodians are the ones that they have made in this kitchen every time the country's sovereignty.
00:51The soft power of India has represented our food and our Sabita.
00:55What a story, Chef Vikas.
01:01There is a little bit of a story, right?
01:03Who is going from the big global kitchen? We are going from the Indians.
01:07Who is going from the big global companies? We are going from the Indians.
01:10And who is looking for the whole world? Our swath.
01:15Today, we are only one step away from the finale. Just one step away.
01:20In this kitchen, there are two Dhurandar chefs who have reached the food of India to the world.
01:26Who have reached the world to India.
01:27As the leader of India, President of the presidential dinner, he served with Indian regional ingredients with Indian ingredients.
01:32He served with 8-course tasting menu.
01:35The whole world is amazing.
01:38And this is the first time in history.
01:41Let's welcome the master of Himalayan and regional Indian cuisine.
01:45The founder of Naar.
01:47Chef Prateek Sadhu.
01:50And executive chef Kamlesh Negi.
01:53Get ready.
02:07Thank you so much for your kind words.
02:10And you all are taking the whole world of India.
02:14With your swath, with your techniques, with your flavours.
02:18And thank you so much for having me and Chef Kamlesh today.
02:22We really feel blessed.
02:25Now let's talk about the second last challenge in Finale Week.
02:30Tell me, Chef.
02:32What is our Top 4 Jodis challenge today?
02:35I think the challenge is very interesting.
02:37This is an art course menu that served on the presidential dinner on Republic Day.
02:43What a matter.
02:44Wow.
02:45What an honor.
02:47And an underlined theme was that
02:50Himalayan food or Himalayan ingredients
02:53and Himalayan culture
02:54how to represent the Himalayan culture.
02:56This is a milestone challenge.
02:59And if you have done this,
03:01then your entry in Finale is ready.
03:04Oh my god.
03:08But don't forget this.
03:10This is an art course menu.
03:11You don't want to make it.
03:12In these eight courses,
03:14we have four courses that are going to replicate you.
03:18So, in my mind,
03:19we don't know what recipe we will get.
03:21We will get a dessert.
03:22We will get a comfort zone.
03:24We will get a dessert.
03:26We will get a comfort zone.
03:26We will get a recipe that has never worked.
03:27So, in the middle,
03:28we are very scared.
03:29What recipe we will get?
03:32No one has a good idea.
03:34But the balance of flavor
03:35is a little lower.
03:37While keeping in mind,
03:39we have curated your challenge.
03:43And we have done a lot of dishes at the same angle.
03:47So, are you excited to go to the right?
03:49Yes, Chef.
03:51Today, you have to replicate the true identity of India's country.
03:56To replicate the roots of India.
04:01Who were who?
04:05But...
04:05You can only see the dish.
04:11You can choke it.
04:14Your recipe will not get you.
04:25It's the final.
04:26And if you gave a replication challenge with the recipe,
04:29then how is the final?
04:32Are you ready for the dishes?
04:34Yes, Chef.
04:35Get it. Please get the dishes.
04:37Get ready.
04:37I'm a king but I bought from a saint.
04:41They call me a bad man.
04:42That's a fucking good thing.
04:43I'm a set swing back when another man swings.
04:45So I made my mama proud when I made the ears ring.
04:51Anjuji and Manjuji, you will replicate Kashmiri Guchi and Solan Mushroom Yakhni.
04:57Wow. Nice.
04:58Vikram and Ajinkya, you will replicate Sinki, Pumpkin and Vichubuti sauce.
05:04Anshmit and Prabhdeep, you will replicate Sundar Kala.
05:08Sai and Chandra Ji, you will replicate Himalayan Ragi, North East Paneple, Sibakton Malai and Timur.
05:18The dish is not the recipe.
05:19You can only see the recipe.
05:20You can only see it.
05:21You can only see it.
05:21You can only see it.
05:22Today, it will be the right way.
05:27You can only see it.
05:28For the presidential menu replication challenge,
05:31you will be given all of 120 minutes.
05:35And in this period, MasterChef's World Class Pantry will be closed.
05:39The ingredients and the ingredients will be available in your counters.
05:43And you will make every dish of 5-5 portions.
05:50MasterChef's World Class Pantry in Viba's Special Zone,
05:53a wide range of super tasty ketchups,
05:56a variety of creamy mayonnaise,
05:57dressings, sauces,
05:59spreads and walk-talk instant noodles and Chinese sauces.
06:02Because the dish is Viba.
06:05In the next zone, you will get all the beautiful plates and bowls.
06:09And here, you will get cast-hand pans,
06:11premium nonstick cookware,
06:13stainless steel cookers and kardai.
06:15You will get Fortune's rack
06:16Fortune Chucky Freshata,
06:18Suji Maida,
06:19Fortune Soybean Oil,
06:21Fortune Mustard Oil
06:22and other things.
06:24And for your cooking stations,
06:26to give a bold and luxurious look,
06:27you will get a multi-purpose,
06:29spacious and durable sinks
06:30and touchless technology and multi-spray options
06:33with innovative faucets.
06:38Catch-masalas are all food.
06:40In the catch-sales and spices rack,
06:41you will get catch-masalas
06:43and catch-sprinklers
06:44and pink rock salt.
06:48And you will power your kitchen's electronic appliances
06:50with Vijay Sales.
06:52In Vijay Sales, you will get
06:53durable refrigerators,
06:55mixer grinders,
06:56quality air fryers,
06:57hand blenders
06:58and also very much.
07:01In the ready-to-cook frozen snack section,
07:04you will get quality samosa sheets,
07:06spring roll sheets,
07:07delicious puff paratha,
07:08puff pastry sheets,
07:09crispy threads,
07:10tasty kunafa dough
07:11and also very much.
07:15You will make your kitchen hygienic
07:17and maintenance friendly
07:17with Spectra Quartz surfaces.
07:20Crafted with Italian technology,
07:22experience the MasterChef feel
07:23with these luxurious toned surfaces.
07:28Ready, Jodio?
07:29Yes, Chef.
07:30Get.
07:31Set.
07:33Replicate.
07:40The challenge we have today,
07:42that is...
07:43I'm taking the first plate
07:44and I'm also taking the idea
07:45to see what is made
07:47and what is not made.
07:48Now we will taste it
07:49and see what is made in it.
07:50It is.
08:00The main flavour is
08:02the smokiness,
08:04the fermented smell,
08:06the fermented smell,
08:07the freshness,
08:08the chutney type
08:10and there is a prominent taste,
08:12the garlic taste is very prominent.
08:14But in pumpkin,
08:15there is not so much spices.
08:16Chef Pratik has told
08:18that the ingredients
08:18have been used in it,
08:20so it is a green colour.
08:22It looks lighter in the palate.
08:24The spices use is a little less.
08:26Chef Pratik,
08:27the dish itself is a pride in India
08:29because they have represented
08:30in the Rastrapati one.
08:31So, to recreate it
08:33is a very good thing.
08:35We have some flavours
08:36in understanding
08:37but exactly how to replicate it
08:40is a difficult part.
08:42So, I will start with
08:43making mushroom stock
08:46because the smoke,
08:47cheese and mushroom
08:48was evident
08:50that mushroom was stocked.
08:51So, I have the equipment
08:53which I have,
08:54Mr. Equipment,
08:55I have stocked water
08:56and on one side
08:57in the sauce pan,
09:00buttermilk, turmeric
09:01and red chilli
09:02and add salt
09:03and sugar
09:03and add a basic stock
09:06which I have to poach the pumpkin.
09:09Because when the pumpkin
09:10tasted
09:11there was an evident
09:12buttermilk flavour.
09:13He understood
09:14that I have to simmer
09:15and I have to poach
09:16and put it in the buttermilk
09:17and there were no spices.
09:19there were no spices.
09:27To replicate it
09:29is a difficult
09:29to replicate it
09:30because the broth
09:31is a different level
09:32of umami.
09:33I have to taste
09:34the balancing of it.
09:36It should be a lot
09:36of attention.
09:37Especially
09:38these noodles.
09:39Their thickness,
09:41how to roll it,
09:42how to add eggs.
09:44There is no recipe
09:45so we should have to
09:46eyeball it
09:48that I can make
09:48perfectly thin noodles.
09:50In my mind,
09:52there are no fresh noodles
09:53in life.
09:54There is no pasta machine
09:55using it.
09:56This is going to be
09:57very difficult for us.
09:58Today,
09:59we got a recipe
09:59from a presidential menu.
10:02There is also
10:04and there is also
10:06a great recipe
10:07to replicate
10:07today.
10:08So,
10:09we have divided
10:10our work
10:10so we will see
10:11this broth
10:12and I will do
10:13the egg noodles.
10:15The rest,
10:15we will see
10:16the chicken.
10:16we will see
10:17the chicken.
10:39The cream
10:40is very tangy.
10:43This pineapple is
10:45very sweet.
10:46This sauce is
10:47very sweet.
10:48This cake is
10:49very sweet.
10:50I feel like
10:51I can make it.
10:52But then,
10:52I have never used
10:53the baton juice.
10:55The challenge
10:56is very difficult
10:57because in baking
10:58there are some
10:58quantities,
11:00to bake.
11:01So,
11:02I don't have
11:02the recipe
11:03to have
11:05what happened.
11:06The precision
11:07I don't know.
11:08I don't know
11:09one thing.
11:09I know
11:10it is 100%
11:12because I know
11:13that I can replicate
11:14it.
11:15The whole question
11:16is that
11:17the texture
11:17and the flavor
11:18can come out
11:20or not.
11:30It looks like
11:32mushrooms, right?
11:33It's the stuffing
11:34inside.
11:35It's a salad type
11:37which has
11:38pig,
11:39and
11:39l Anderson,
11:40and
11:40the
11:40vegetables.
11:42It's green
11:42chili.
11:44This is
11:45coriander oil.
11:48This is chili oil.
11:49It's the best
11:50mushroom.
11:51We've never
11:52got it.
11:53It's seen
11:53because
11:54this doesn't
11:55get it.
11:56It's mostly
11:57from Himalayan
11:58reason.
11:59It is very difficult to replicate it without a recipe.
12:11We have to cook with a vegetable broth.
12:14So Anju took the first place of rice.
12:17I chopped it and chopped it.
12:42If the flavor doesn't match the flavor, it will be adjusted so that it will go out and land over
12:49it.
12:58I think you are a desert king.
13:01I think you are a desert king.
13:03We thought that you will be savory.
13:04What do you think?
13:12I think you are a desert king.
13:15We thought that you will be savory.
13:18So how do you think about the tofu?
13:19It is a lot.
13:21Obviously, it is a desert king.
13:23But this is also interesting.
13:25I am learning a lot.
13:26The combination of this is very interesting.
13:29Because there is an important element of it.
13:31It is a singh ki.
13:33It is basically fermented radishes.
13:35We have made this sauce.
13:37It is mixed with pumpkin and cheese.
13:39It is mixed with cheese.
13:40Yes.
13:41I have a taste of cheese.
13:43In the form, the first thing that was smooth.
13:46It was smooth.
13:47It was smooth.
13:48It was very good.
13:48Bright.
13:49And second, I really liked the green garlic.
13:52It was on the chutney.
13:53It was very bright.
13:54It was a must taste with the pumpkin.
13:57So I am excited to cook.
13:59What is this?
13:59When you are watching the dish,
14:01the dish is showing simplicity.
14:04But it is good for the trees.
14:06It is good for the trees.
14:06I do not say anything.
14:07Everything will go away from their side.
14:10Yes.
14:11So the food is good for the whole day.
14:13It is good for the whole day.
14:14It is very simple.
14:16But when you start discovering it,
14:19you realize that it is not simple.
14:22It is very complicated.
14:25It is easy for somebody to make a lot of sauce.
14:28But not to be very easy for its simplicity.
14:31It is quite difficult.
14:31And it is a good for the birds and the birds.
14:33water is also good.
14:35So I hope that you will justice the water and the food.
14:38Yes, Chef, Paka.
14:39100%.
14:40I think Pradeek Chef has given us the dish
14:43and has done a lot of research.
14:46We all know about this journey
14:48that we have cooked in the kitchen
14:50and what we can do before.
14:51And there is a chance that we can do it with weakness.
14:55Like the pressure test,
14:57the exact pressure points were given.
14:59We all know the pressure points.
15:00And with that, we have presented us a dish.
15:18Have you worked with C. Bakhton?
15:20First of all, I have tasted C. Bakhton.
15:24And the palate has tasted like my palate.
15:26And the palate has tasted like it.
15:28So there is a lot of astringency.
15:30Exactly.
15:31And if someone asks me, how do you define C. Bakhton?
15:33I say it's a vitamin C tsunami.
15:36Absolutely.
15:37There is a lot of vitamin C in it.
15:39So that's why you have to control the ratio of sugar.
15:42That is number one.
15:44And the other thing, how much sugar you add.
15:46If you add it, it will become targe.
15:48And then you will be able to create cream.
15:49You will be able to create cream.
15:50Yeah, yeah.
15:51Before you add it to the cream,
15:52you will be able to add it to the cream.
15:53Got it, sir.
15:54Yeah.
15:54One thing I know is where to go.
15:57I know my destination.
15:59But I don't have a map of how to reach the destination.
16:03So now I am blindly walking on the road.
16:31I think this would be a way back.
16:33Well, I want to add it to that.
16:34There is a lot of energy that is working on the road.
16:36There is a lot of energy that will be found in your hand.
16:37Ranjuri Manjuri, the whole dish is very emotional.
16:44Because we are eating this from my kid.
16:47We are eating this from my childhood.
16:48And as much as I worked in restaurants as a head chef, there was a variation in every place because
16:58it was my mom's recipe.
17:02So it's a very special recipe.
17:05I have a lot of responsibility to replicate it.
17:08It's also my mom's recipe.
17:10So you can't replicate it.
17:11The responsibility is given to you.
17:14That's why we have given you a responsibility.
17:16And your journey is so inspiring.
17:19That's why I wanted to give you a dish.
17:24You are also like my mother's age.
17:27Yes.
17:27So we thought this is such an apt tribute.
17:31So take a look at it.
17:33The recipe without making food is very challenging.
17:36Because if someone will tell us that we will make our Oresa,
17:40we will make it in the past 40 years.
17:42We will make it in the past 40 years.
17:43But in Himalayan food, the flavor is very different.
17:47The flavor is very different.
17:49The cooking process is very different.
17:51It's very difficult.
17:52It's difficult.
17:53We are nervous too.
17:54Because we can take it in the final part.
17:59I think we can take it in the final part.
18:09I'm doing it.
18:13I'm doing it.
18:15I'm doing it.
18:17The broth.
18:18I'm doing it.
18:19It's a little thick.
18:19It's a little chew.
18:21It's a little bit wet.
18:22It's wet.
18:22It's wet.
18:22It's wet.
18:24So you have to be very careful in which setting you will make it out.
18:27Yes.
18:28So that, it's perfect.
18:33I need to remove five portions of noodles.
18:36I'm thinking that if I did not figure out a machine,
18:39I have to think about anything or anything of the plan.
18:42What's the matter, if I have to cut it out with the hand and cut it out.
18:45So I'm putting the first noodles in this process.
21:20Oh, okay.
21:22Last me.
21:22So, then he mentioned that what you said you were drinking, the saffron was Kashmir and then that.
21:27It was just about 5 seconds.
21:29But how was the feedback?
21:30I think for us the biggest feedback was, I and Chef Kamlish.
21:35We were standing on clearance counter.
21:39Did people eat empty plates?
21:42Empty plates was the biggest feedback.
21:44Okay.
21:45It is just not a win for us.
21:47It's a win for India and Indian food.
22:43All right.
23:12Jai Jagannah! Jai Jagannah!
23:14Are you ready? Are you ready?
23:15Yes, yes, yes.
23:17I am here to research one hour and according to our students,
23:22if you have done your study today,
23:26you will be the oldest contestant in MasterChef.
23:29Wow!
23:30In the history by age and youngest by heart.
23:34Are you ready?
23:35Yes, I am ready.
23:53So, as I have seen the plating,
23:55the plating was not so complicated.
23:57The plating was really nice, simple and elegant.
24:01So, I remember all of the elements
24:02and kept all of the elements in there.
24:05So, I had not to leave one small element.
24:08I had not to leave one small element.
24:09The plating was just like that.
24:14Just one step and almost to the finale.
24:17And in the final step, I will help Ikea's plates.
24:21Ikea's plates will take my dish to the next level.
24:24It will highlight it very elegant and elegant.
24:27I am very sure of it.
24:33We started with five plates.
24:35First of all, we will have a tomato jam.
24:37I will toss the noodles in the bottom.
24:41I have rolled it well.
24:43We have placed it well.
24:45We have measured it well.
24:46And we have had our spring onions and finished it.
24:48We will add the broth at the end.
24:51I'm going to put it in a bowl.
24:55What excitement level is that?
24:57Are you happy with the result?
24:59Chef, we tested all the elements
25:00for your recipe.
25:02We also tested it.
25:04It was 100% similar to the taste.
25:07When you look at this conference,
25:08I'm also enjoying it.
25:10We talked about ramen and Sundar Kale.
25:12There are two key elements.
25:16One is the noodles,
25:17the consistency.
25:18The other is the broth.
25:19Let's go.
25:21Have you been made a dalmakhri?
25:39No, Chef.
25:41It's been made a dalmakhri,
25:42but it's just said that it's gone.
25:43We are confused at that time.
25:46We don't have time.
25:47We have only 5 minutes left.
25:49We can't change.
25:50Manjuji, Manjuji.
25:51This dish is very close to my heart.
25:54I hope you have done justice for this dish.
25:57I'm really excited to try it.
25:59You made walnut chutney?
26:01Yes.
26:01You made walnut chutney.
26:07Come on.
26:12Come on.
26:12Come on.
26:26How about."
26:28Come on.
26:31So, Chef.
26:32Yes, Chef.
26:33What does it look like?
26:33We tried our level best to do everything.
26:35Same, Chef.
26:37Sea buckthorn?
26:38Buckthorn too.
26:39That's the sauce, Chef.
26:42That's the sauce.
26:43Do you have the pineapple a little bit?
26:45No, no, Chef.
26:46What do you have?
26:47No, Chef.
26:47I mean we had three pieces I used whatever I had.
26:49No, in my opinion, you'll understand sarcasm.
26:53I'll just say so before,
26:55to replicate it.
26:57Exactly as you saw.
26:58Yes, Chef.
26:59Ratio of pineapple to the cake.
27:02Okay, gosh.
27:03That you can see.
27:05Pineapple, I don't know.
27:07How much pineapple is, I adjust it.
27:10Then I said to my mom,
27:11that it's too much pineapple.
27:13That's good to cut and fry it.
27:15Now, I'm scared that she says
27:19that maybe this element
27:20you haven't kept on the plate.
27:21It's not good to keep on the plate.
27:28Our Presidential Menu Tasting Challenge
27:30and the last minute of your top three
27:32is the last time to reach the top three.
27:34The last minute.
27:36That's good.
27:36I've plated well.
27:38Then I see on the right side
27:39that the container of the chutney
27:41is like this.
27:42Then I tell Vikram
27:43that the chutney didn't put on the plate.
27:46It's not the main element.
27:48It's not the main element.
27:48It's not the main element.
27:49It's not the main element.
27:49And then the judges ask
27:50that it's the last one minute to go.
27:53I've picked up the chutney
27:54and picked up the chutney
27:55and picked up the chutney
27:57and picked up the chutney.
27:58All the elements are ready.
28:00The chefs gave us
28:01the suggestions
28:02that we've had a lot of work.
28:03We've used it in our recipe
28:05and adjusted it properly.
28:08I've put it in the mouth
28:11and plated it properly.
28:13I'm very happy
28:15by the plating.
28:15Now my whole tension
28:16is the texture and flavor.
28:20We've tried to reach 80%
28:23to 85%
28:24to 85%
28:24if we reach it
28:25then we'll understand
28:26that we are successful.
28:27Guys, last 10 seconds.
28:30Let's go.
28:3310.
28:359.
28:3610.
28:3610.
28:368.
28:397.
28:426.
28:435.
28:464.
28:483.
28:512.
28:52And 1.
28:54Time is finished.
28:55Back is finished.
28:56Come on guys.
28:59The match of Master Chief.
29:00So we have 4 four matches
29:01from the 4th of India.
29:02We have 4 match.
29:04And at the end of this tasting,
29:07one joint will go home.
29:09We have to see
29:10which joint joint
29:11will be outside the door.
29:14Time for the tasting.
29:17All the best.
29:18All the best.
29:18All the best.
29:27So let's go.
29:29So first,
29:30Anshmeet.
29:37The plating.
29:39If you have seen our plating,
29:41there was a ratio of broth to noodles.
29:44So I think if it gets up and down,
29:46usually what happens is that
29:47either the broth is kept in the end
29:49or the noodles.
29:51So in plating,
29:52I think the ratio is a little off.
29:55Right?
29:55So you have given the noodles
29:56and the broth is reduced.
30:10The noodles' shape and texture is very good.
30:14Usually what happens is that
30:15you put it in green garlic butter
30:18completely marinate and then plate it.
30:22So it becomes always moist.
30:23So here,
30:24there was a dry look here.
30:29The most important essence of the broth
30:32was the umaminess.
30:34We talked about kombu.
30:36Soak it.
30:38The umaminess is not coming.
30:40I think that is zero.
30:45I think that the broth is a tomato.
30:52The noodles that you have made,
30:54they are perfect.
30:55Where the problem comes,
30:56you may have given the tomato.
30:59So you have given it well.
31:01That's why the broth is a tomato.
31:02this dish is a component of noodles
31:04is perfect.
31:05The broth is weak.
31:07It's weak.
31:08It's weak.
31:09At this stage,
31:10you can increase the difference.
31:16Shri Jagannath's daughter,
31:18Anju Manju Ji.
31:19Ready?
31:21Wow!
31:23This is a whole
31:23of the religion.
31:25These are my favorite mushrooms.
31:28Jai Jagannath.
31:29Jai Jagannath.
31:34Jai Jagannath.
31:35Before you,
31:36I want to show you something
31:37I want to show you.
31:38Today,
31:39it's a great day in Odisha.
31:41Today,
31:55it's a great day.
31:56And you're the band artist.
31:57They have made a tribute for you.
32:00Because you represent
32:01Odisha Sai in the world.
32:03You know that today
32:05there was a march.
32:06In the whole time.
32:07That was your name.
32:08It's a very big moment.
32:10Not just for you.
32:12But for MasterChef,
32:13and for every housewife.
32:15Every person who wants to play in the second inning, for everyone.
32:20Now, I'll tell you about that Murthy is made there.
32:24Jagannath is in front of the whole temple.
32:26The whole beach.
32:27Good, Jagannath!
32:29Good, Jagannath!
32:47The dish is very close, but not that close.
32:51If I close my eyes, this Kashmir will take me.
32:57But, there is a lot of yukni.
32:59There is a lot of graininess in the yukni.
33:02The yukni is a bit smooth.
33:05Because there is a yogurt.
33:06And we talked about that the yogurt is made like a curry.
33:09So, it has to keep it.
33:11So, if we leave it a little bit,
33:12then it will be reduced a little bit.
33:15And it starts becoming very grainy.
33:17I think there was a little deal.
33:21Walnut chutney is spot on.
33:25If you talk about rice,
33:28there is a flavor in rice.
33:29There is a seasoning in rice.
33:31But rice has become a bit overcooked.
33:35But the best part is that
33:38you have made your stuffing.
33:40It's absolutely perfect.
33:43There is a hint of spiciness to it.
33:46That's what happens.
33:47There is a little mushroom flavor.
33:49There is a little spice in it.
33:51And overall, when you eat yukni,
33:53it definitely reminds me of Kashmir.
33:58This is a strong dish for two strong sisters.
34:02But you have to see that
34:04it's so strong that
34:05they take it directly to the chef coat.
34:10That's all.
34:11Thank you, Anjumanjuji.
34:16Sai Shri Chandana,
34:18come and take your dish.
34:23For me, the presentation is perfect.
34:26Like we had made it,
34:27it's exactly the same.
34:43Desserts, usually I was very skeptical.
34:46And I was talking to Chef Kamlesh,
34:47and I was talking to Chef Kamlesh,
34:47that if you don't have a recipe,
34:49so I don't know,
34:50what's the ratio of the egg to the flour,
34:52what's the ratio of the ratio of the flour,
34:53what's the ratio of your cake rise,
34:55or not.
34:56But I think you have done
34:58a phenomenal job with this.
35:00Thank you, Chef.
35:01And it really looks like a dish
35:03that is cooked by a contestant
35:06in a finale.
35:06What the hell?
35:11If I don't have to take food,
35:13I'll just tell you one thing,
35:14and I've also told you
35:16that if the ratio of the pineapple,
35:19it would really have been
35:21a perfect dish.
35:23Okay.
35:24Like we serve in the restaurant,
35:26it would have been exactly like that.
35:30You have celebrated this presidential dessert,
35:35Chef Pratik,
35:36and Himalayas,
35:38and celebrated it very beautifully.
35:41Congratulations.
35:42Thank you, Chef.
35:43Alright, next.
35:45Vikram and Ajankhya.
35:54I think after the presentation,
35:57it's almost exactly like that.
36:00It's a big one.
36:03There's a clear distinction between
36:05two different kinds of forms.
36:08You can see clearly
36:09the char on pumpkin.
36:12You can see chutney
36:15on the top.
36:27Mmm.
36:31So light,
36:33so refreshing,
36:35so traditional,
36:37with nostalgia.
36:38And at that time,
36:39it's so much modern dish.
36:42Do you have any chutney on the top?
36:44Green garlic.
36:45Yes.
36:47Wow.
36:48Strong, pungent.
36:49I think for me,
36:50it's almost the same dish
36:52that we presented.
36:53Wow.
36:53Thank you so much.
36:56It's a very good flavor.
36:58It's a good flavor.
36:58It's a good flavor.
36:59It's a good flavor.
37:00It's a good flavor.
37:01It's a good flavor.
37:02It's a good flavor.
37:02It's a good flavor.
37:03The sweetness from the pumpkin.
37:05And the balance of both foams.
37:07Thank you so much, Chef.
37:11Thank you so much.
37:13Brilliant.
37:14I would say,
37:15around 80%,
37:16it is there.
37:17For me,
37:18yeah,
37:18it is there.
37:19Like,
37:19Sinki can be a little bit stronger.
37:2180%?!
37:21First division,
37:22we mean,
37:23distinction,
37:24let's see Radvi,
37:25sir.
37:26If I didn't tell you,
37:26I made it 100%.
37:30I love the dish.
37:32Thank you so much.
37:33Again,
37:33the pressure point of this dish
37:35was its simplicity.
37:36You have the umami and acidity of Sinki.
37:41You didn't have to leave it.
37:43You had to leave it.
37:45You had to leave it.
37:45Stinging nettle,
37:46which is a slight bitterness,
37:49slight astringency,
37:50you had to leave it.
37:51With that,
37:53you had to leave it.
37:55And,
37:55you had to leave it.
37:57You had to leave it.
37:59So,
37:59it was a very complicated dish.
38:02You had to leave it.
38:03you had to leave it very well.
38:06Very well.
38:07Thank you so much.
38:07Thank you so much, sir.
38:08And,
38:08sir,
38:08you all show your plate.
38:10What is this?
38:11This is the moment.
38:12I have to leave it 200%
38:12in two plates.
38:16Oh,
38:16my God.
38:17Oh, my God.
38:18Oh, my God.
38:18I feel like,
38:19today,
38:20I've opened my heart.
38:21I'm coming.
38:22I'm coming.
38:22I'm coming.
38:23I'm coming.
38:26I'm coming.
38:27I'm coming.
38:27Thank you, sir.
38:31I'm coming.
38:31In the finale,
38:33four plates.
38:34In front of a presidential menu challenge.
38:38And,
38:38we will get our top three plates.
38:42Time for results.
38:44All the best.
38:48Thank you, Chef Pratik.
38:49You have brought us such an amazing presidential challenge.
38:54We always say that
38:55there is a beacon in our country
38:57that shows that
38:58he has so much love
38:59that he can take a different way
39:01to prove his love.
39:03We have always taken the road less traveled.
39:06And,
39:06we all inspire the chefs
39:09that if you go to Pagdandi,
39:11you can see the mansion there.
39:13And you inspire us all to do that.
39:15Thank you so much.
39:17For me,
39:18to come to MasterChef Kitchen,
39:20I always feel inspired.
39:22I feel inspired here.
39:23You get a lot of inspiration here.
39:28And I can definitely say that
39:30India's future is very, very, very, very bright.
39:35And some of you have made my dishes better than me.
39:38All right, Bob.
39:40That is so sweet.
39:41That is so sweet.
39:42That is so sweet.
39:42In Naar,
39:44there is a very small restaurant.
39:46We have a lot of emails for an internship.
39:50Wow.
39:50So,
39:51I would want to offer one internship.
39:53One Jodi.
39:54And,
39:55I think,
39:56for me,
39:57that would be Anju Manju Ji.
40:04Anju Manju Ji,
40:05it's wonderful.
40:07This is a restaurant
40:08where,
40:08for the internship,
40:10for the internship,
40:11for the internship,
40:11for the internship,
40:11for the internship,
40:13there are so many applications.
40:14Today, the chef has offered you
40:16yourself an internship.
40:19In the second inning,
40:21this is not a sixer.
40:22This is eight.
40:23Hi.
40:25Well done.
40:26Big round of applause for Chef Priti.
40:28Thank you, sir.
40:32MasterChef's victory,
40:33not only in the trophy,
40:34in the taxi.
40:35We will get to the victory
40:36by their dream kitchen.
40:39And,
40:40to feel it in reality,
40:42we reached the Ikea Mumbai store.
40:47After many days,
40:49we went out of the kitchen
40:50and came out of the store,
40:53I'm very excited.
40:55Today,
40:55it's going to be very fun.
40:57So,
40:57let's go.
40:58Let's go.
41:18Let's go.
41:20Not packed,
41:20but,
41:20well organized.
41:22Cutleries,
41:23spice racks,
41:24everything came out.
41:26Actually.
41:26I'm 25 years old.
41:28I mean,
41:28if I will make a kitchen,
41:29I will not use it.
41:35It's very good.
41:36It's about Ikea.
41:38Now,
41:38everything is first class quality.
41:42Mom,
41:43look at this.
41:43the design is so good.
41:44You can put knives,
41:46cutlery can organize all.
41:49Now,
41:49let's go,
41:51Let's go.
41:52Let's go.
41:53Let's go.
41:54Let's go.
41:55Let's go.
41:56It's too good.
41:58It's good for me.
41:58Every compartment is good.
42:01Everything is good in a corner.
42:01All the work is done in this corner.
42:10Ikea Master Student does.
42:12Oh, wow. Okay.
42:15Let's see.
42:18How did the whole day come out?
42:26There are so many things.
42:29There are so many options in the equipment.
42:32There is stainless steel in one hand, cast iron and non-stick.
42:37There are so many options.
42:38Why not?
42:39Ikea's experience has been given for 50 years.
42:43So, now we have increased and we hope that we will become winners
42:47and we will get that Ikea's kitchen maker.
42:53First of all, let's talk about that.
42:55This is a joint that has made the dish today.
42:58It has won all the judges' hearts.
43:01And that is going to be in the final.
43:03In the final challenge of MasterChef Kitchen,
43:07our first match of MasterChef Kitchen,
43:09our first match is...
43:13Vikram and Ajinkya.
43:14What?
43:16Our Gandhi brothers, Nagpur's Nagin,
43:20our first finalists.
43:22What the matter is?
43:23Congratulations, Vikram and Ajinkya.
43:25Congratulations.
43:26Welcome to the final.
43:45Congratulations.
43:51Now we say that we have two kids.
43:55We are only one of our own kids.
43:57You are only one of our own kids.
43:57And now we are going to talk.
43:58And now we are going to talk about our two kids.
43:58MasterChef's finalist.
44:01And look at the fact that one side is the youngest Jodi MasterChef,
44:05and the other side is the most experienced Jodi MasterChef.
44:09Clearly, the life is just one number.
44:12You have also proved it.
44:14And Anju Manju Ji, you have also proved it.
44:16So, today is the third Jodi,
44:18which is the third Jodi's final Jodi.
44:27And Anju Manju Ji, you have also proved it.
44:41That's what Jodi is, Anju Manju Ji.
44:41Shanshmirt, what do you want to say about this beautiful journey?
44:45I would like to say thank you to my sister,
44:46and I would like to say thank you to my sister.
44:50I want to say thank you to my sister.
44:51My sister.
44:54My sister.
44:58Thank you so much.
44:59Anju Manju.
45:00What a journey.
45:01Get out.
45:17Thank you so much.обр
45:21cease your spirit.
45:25The great grand finale.
45:36We are standing standing up and talking about it.
45:42Every person is in it.
45:45Very nice.
45:48This is the finale of the MasterChef India.
45:55A murder.
45:58Everything remains the same.
46:05The�à¤ï¿½ came out and was in the deuxième place.
46:07Their faces faces the whole legend of Saman Shti.
46:09The death of him is sad and there is no victim to die.
46:14After a while, there are decades of death.
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