00:00Hello everyone, Chef Vikas Khanna, Chef Ranveer Barar, Chef Kunal Kapoor, Hardik Hardik Namaskar Abhinandan
00:12First of all starting sir, Season Finale, Grand Finale for MasterChef this time. How would you define this journey?
00:19This question is open to all three of your viewers.
00:22From the start of today's journey, how is this journey for MasterChef?
00:25Look, it's been a very amazing journey. I think this time, we've been on camera on the first three of
00:34the first time.
00:36And it's been a lot of fun. I don't know where it will go for 40 days to shoot.
00:42And I think what has happened in the show over a period of time is,
00:51I think this journey has become a very strong relationship.
00:54And we look forward to this continued relationship.
01:02I think this journey, we've been on the third judges and all contestants.
01:06It was very interesting.
01:08We feel like the shared traditions were not just about them.
01:13It was about them.
01:14Their traits, their strength and passion.
01:16It was about them.
01:17It was about them.
01:17We've been to you and the second time,
01:22It's about their friendship and their identity.
01:23And the first time,
01:23In the first time,
01:24In the first time,
01:24In India,
01:27There was a great and the second shift in the world.
01:29But it was also a great food.
01:34But the family of our family,
01:34Our individual personalities,
01:36The food that is,
01:39When we eat food,
01:40They are also a wonderful challenge.
01:44Because two people are making one dish, so our challenges were also difficult to do with each other.
01:50The twist also came in a different way. Just to test them how much food they are.
01:56And all in all, I think it's been a fun journey.
01:58And now it's been a last highlight of who will get the trophy.
02:03The journey from start to finish.
02:06I think that there is no end to a Hindu story.
02:11It's always to be continued.
02:14And Masterchef is the same story that comes every year and every year.
02:20And it's like Shah Rukh Khan movie, Come Fall In Love.
02:24So this is for me, come fall in love with Indian food one more time.
02:28So that's the story.
02:30And my next question is for all three of you in different personality traits.
02:34I will start with Red Beersal.
02:37What people like the most about you is your storytelling.
02:39Your neck post on healing history.
02:41Food and everything culture.
02:44Those who are younger artists.
02:47People who are in the field of the career arts.
02:49What message are you going to do?
02:51Look, I think it's very early listening.
02:54When you are a storyteller.
02:56When you are listening to stories,
02:59you are listening to stories before listening.
03:01The story of listening is very important.
03:03And the story of listening is that you are listening to stories before listening.
03:08And then you start talking stories.
03:10And sometimes a lot of us, especially when we come to social media,
03:14we don't realize that chat GPT or Wikipedia,
03:20we will give us the same information that we have.
03:22We connect with the stories.
03:25Because you are listening to stories.
03:27So before listening to stories,
03:28you are listening to stories before listening to stories.
03:30That's very important.
03:31And after a moment,
03:32those stories, you will be speaking through yourself.
03:33And then you will be speaking through your story.
03:36And a question for you,
03:38you are regarded as the kindest soul
03:41in the field of the career arts.
03:44What kind of things to connect with people?
03:47That first impression to cause
03:49that first impression to make someone your own.
03:51What kind of things you will do?
03:53I think that my mother's gift is that.
03:56But I do feel that
03:58food is a work of compassion.
04:00When you eat food,
04:03it's different.
04:05It's different.
04:06And I feel that
04:07from throughout my journey
04:09of more than four decades,
04:10I have imbibe that thing.
04:12I live in that.
04:14The way you serve food in the restaurant,
04:17it's your character.
04:18It's your DNA.
04:20And I'm very proud
04:22to be in a position
04:23where I sit with these two guys
04:25every single day
04:27and tell the beautiful story of Indian food.
04:32Your ability to immediately
04:34hook someone's heartstrings
04:36to be extremely relatable.
04:38We come across as one of our own.
04:40How have you calculated that?
04:45How have you calculated that?
04:47I've been told last week
04:47that I didn't think
04:50that the camera
04:50has made everything
04:50and everything
04:52is taken off.
04:53So I think
04:54from the beginning
04:55I've always tried
04:56that
04:56whatever I am,
04:57whether the camera is on
04:58or off,
05:00I'm like that.
05:01And somewhere,
05:01that connects to a lot of people.
05:04You are,
05:05as you are in your life,
05:06as you do,
05:07don't over-dramatize it.
05:09You live in the same way.
05:10You connect to multiple people.
05:12And food,
05:13when you have a connection
05:14with your memory,
05:15with your memory.
05:16Sometimes,
05:17food's connection
05:17is our,
05:18when we make contestants
05:20it is the way
05:21that we are getting
05:21to learn something.
05:23So,
05:23I think
05:26we have to be open,
05:27we have to be humane,
05:28especially in tasting time,
05:30that someone has been wrong
05:30or made something bad.
05:32So,
05:33there are different emotions
05:35and the emotions
05:35that we are looking at
05:37that time
05:38we are emoting
05:40naturally.
05:40So,
05:41I think
05:41that's the most beautiful way
05:43of judging somebody.
05:44That's the most beautiful way
05:45of connecting
05:46with somebody
05:46through food.
05:48And,
05:48Andrew sir,
05:49last book,
05:49you have a model
05:50of my wife.
05:51a long book.
05:53You said,
05:56in acting,
05:57you emote through
05:57your facial expressions
05:58around your body,
05:59but in food,
06:00you emote through your fingers.
06:00You said,
06:01what uh your qualities
06:01are the qualities
06:02of your body.
06:03There is an extension
06:04of expression,
06:05we all try to express ourselves
06:07and to express ourselves
06:08how they are
06:08doing?
06:08People start expressing
06:09English,
06:10a song,
06:14people start expressing
06:16and it means
06:17So,
06:17if you are an abhiwakti
06:19and humanity
06:20is changing
06:20then you are an abhiwakti
06:22and a personality.
06:24If you are,
06:25if you believe in expression,
06:28then the medium finds you.
06:30And I think that's basically what it is. Sometimes many mediums find you.
06:35Sometimes you express yourself from photography and also from food.
06:39Sometimes you express yourself from filmmaking and also from food.
06:43So it's the belief in expression.
06:46And I think the rest, the medium takes over.
06:53Sir, to be a culinary artist in a culture like India,
06:57every 100 km.
07:02Do you think it's a privilege to be a culinary artist in a culture like India?
07:07There is a lot of benefit when we are born through Indian roots.
07:11You get the flavors that you experience in the world.
07:16If they are very experimental.
07:18I know a lot of people in Western world.
07:21They have never experienced such flavors.
07:23And they are great chefs.
07:25But whenever they come to my restaurant, they see something new.
07:28Something we take it for granted.
07:30That from childhood, the flavors are big.
07:34They are big.
07:35They are big.
07:37It's a privilege for the world.
07:38They really have to go out and explore.
07:40And we get everything from our home.
07:43So I feel it's a benefit.
07:45At the same time, it's also a burden sometimes.
07:47When you are tied to those flavors.
07:50Like Western chefs, they are open to experiment with any kind of cuisine.
07:55And take or borrow any kind of flavors.
07:58When you've seen Indian food, we have been doing that for centuries.
08:03That Indian food is an amalgamation of thousands of years of history.
08:08Which has come to our food and to our plate.
08:09So I feel like it's a blessing for us to be in a position to be born through those spoons
08:14and through those plates and kitchens.
08:19I remember watching you for the first time back in 2013-2012.
08:22It's a long time.
08:24All of you know, apart from the culinary arts, you have diversified this video.
08:29You know, entertainment, what you wish for.
08:31Of course, it needs a lot of compartmentalization.
08:34So many things you have to let go.
08:36So that you can diversify.
08:38Culinary art and the art of letting go.
08:41How do you keep it together?
08:42Look, culinary art and letting go.
08:46I mean, I relate to culinary art.
08:51Culinary art is something that I learned with my family at the start of the beginning.
08:57I have learned and learned.
08:58One of my friends, who didn't play with my daughters,
09:02I was going to go to the kitchen where my father and grandfather were cooking.
09:07So that's where my relationship started.
09:08And then, obviously, when you go to a professional level,
09:12or a professional college in a professional level,
09:15and you go to the entire way,
09:17and you go to the entire way,
09:18then it becomes a part of your life.
09:20And sometimes, it's something that you drive.
09:23You have to diversify.
09:25But at the same time you have to diversify,
09:28wherever you learn anything,
09:30it's very interesting.
09:32Whether it's food or non-food,
09:34it helps you in your trade.
09:38In my childhood, when I was a child,
09:42I wanted to play with cameras,
09:43so my father gave me a camera at that time.
09:46And everyone said,
09:49it was a Japanese camera camera,
09:52and they said,
09:54a pencil box style,
09:55and a big one.
09:56They were still there.
09:57They gave me a lot of photography.
09:59I loved the photography.
10:00There was a lot of interest in photography.
10:03It was a lot of interest in photography.
10:03I never thought that photography
10:05would have to be in the food.
10:06So I think,
10:08compartmentalize.
10:09You have to do something that you need to prioritize.
10:12What do you want to prioritize for that moment,
10:15or that particular period.
10:16But whatever you do,
10:19as long as you are connected to some kind of an art,
10:23some kind of a reading,
10:25or connected to some kind of a place,
10:26that gives you certain energy that comes back to the main culinary arts that you would like to perform and
10:33work on.
10:56I want to understand for my own clarity that this is the difference between the school of cooking and culinary
11:01arts.
11:02How do you view them as separate or view them as one?
11:08It's very simple.
11:09Look, the cuisine's genesis is very different.
11:14I think that in our food, we use so many spices.
11:17We can add 6-7 spices in our simple tea.
11:20There is a science behind it.
11:24Because our food has defined over a period of time,
11:29that if we put all the spices in our food,
11:32then it's good for them.
11:34But we don't eat it because it's very strong.
11:36But if we put all the spices in our food,
11:38and we put all the spices in our food,
11:41then we eat them.
11:43So over a period of time,
11:44availability and body types,
11:47our food has evolved.
11:48There are so many spices in our food.
11:51We have added in our food.
11:54But in Western world,
11:56or Asian food,
11:59the Chinese food,
12:01the umami,
12:02spices,
12:03the dried fruit,
12:04the flavor is very different.
12:06They are very strong.
12:07In Western world,
12:08there are minimal spices used,
12:10but they are also used.
12:11both flavors are different.
12:14And as an individual,
12:15we have that option,
12:16that today you have to try something like this,
12:18then today you have to try something like this.
12:20Plus,
12:21the place,
12:21the place,
12:22the place,
12:23the place,
12:23the place,
12:24the place,
12:27the place.
12:28the place.
12:30And,
12:31the place.
12:33I think he has said it all.
12:35I think,
12:35what a shit,
12:36the place.
12:37What is,
12:38that is,
12:40that agriculture is the source of all culture.
12:43Absolutely.
12:43Your culture is based around your culture, and the source of agriculture is produced,
12:50which is the culture of culture, so the food will impact eventually.
12:53It's agriculture.
12:55After that, you will get the same thing that you will get, right?
13:00Then, there are different kinds of things, different kinds of things.
13:03Sometimes, there are different kinds of things,
13:05sometimes, there are different kinds of things,
13:06sometimes, there are different kinds of things,
13:13but the foundation of all culture is agriculture, which is undeniable.
13:19And for my final question, I am tempted to ask one last question.
13:22This is for you, Vikas, sir.
13:25Human civilization in development and evolution are some hallmarks.
13:29This is a view of fire, the invention of agriculture.
13:33Agriculture and culinary art, where would you like to place this scheme of human evolution?
13:39I think it's forever evolving.
13:42Cuisines are never going to be stagnant and framed that Mono Leesa is now framed.
13:48Cuisines are alive. Cuisines are always living, transforming.
13:52And I always see cuisines, especially Indian cuisine evolving in the West,
13:56It's the cusp of metamorphosis.
13:59A continuous metamorphosis.
14:01That they don't change their color, their face, their shapes, their flavors, their service, their aura, their decors.
14:09But the roots are stuck on the comfort.
14:13Like when we say to MasterChef, you don't cook for me, you cook for my childhood.
14:19Every cuisine's inception and growth will come from that point of intervals.
14:24It's based on how we are evolving as humans.
14:27And of course the trades and everything in the society is a reflection in Nakhir Hussain.
14:33It was good. It was very good.
14:34Very thought-provoking, insightful questions. God bless you.
14:42Thank you very much.
14:46Thank you very much for your support.
14:48We are here sitting here, when we were shooting finale.
14:50We had no idea.
14:52It was so much time for you to come.
14:53Thank you very much.
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