- 1 day ago
MasterChef India 9th March 2026
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😹
FunTranscript
00:16It's time to take care of the master chef.
00:32And more than 12 jodians.
00:36So India, these are our top 12 jodians.
00:41They have reached each week and every week
00:43a month and a month.
00:46It's a milestone challenge for me.
00:49Today, make a chattu.
00:52Jodians contribute to Mumbai.
00:56You want to make a party snack platter.
01:02Oh, I'm going 100 points to you.
01:10Oh.
01:11Oh.
01:11Oh.
01:13Oh.
01:15Oh.
01:40Oh.
01:43Oh.
01:43Oh.
01:45Oh.
01:46And with these winners and finalists, the masterclass is starting today.
01:56Congratulations, Vikram. Congratulations.
02:021-20, 1-20.
02:04Yes, you can answer any questions because you are a winner.
02:12And give me a little autograph at last.
02:15I'll give you too. You'll give me too.
02:17If not, I won't get chance.
02:19Okay.
02:21I don't want to leave chance.
02:26That's a duo sign.
02:28Guys, what do you think today's masterclass will you take?
02:31I don't know who you are taking.
02:33They will take.
02:33I think it's a masterclass.
02:36Yes.
02:37They will take a little bit of something.
02:37Who will you take?
02:50Welcome to masterclass co-presented by Viva Mayo Ketchup & Sauces.
02:53Co-powered by IKEA, Fortune Chucky Freshata, Partner Kohler, Cat's Salsa Spices, Vijay Sales, Swiss Frozen Snacks and Spectra Quartz
03:01Surfaces.
03:08Thank you, Chef.
03:12Thank you, Chef.
03:13Sir, I don't want to tell you, you look very cool.
03:16What do you think?
03:17You look very cool.
03:19You look very cool.
03:20You look very cool.
03:20This is our turn.
03:22Today's your first masterclass, you're taking a chef who is a very big fan of you.
03:31Tell me.
03:32Yes, Chef.
03:35Come on, Chef.
03:41Come on, Chef.
03:44Who is your biggest fan?
03:46You, Chef.
03:47You, Chef.
03:48Thank you, Vikram.
03:49You won't win, MasterChef.
03:51No.
03:52You won't win, MasterChef.
03:54You won't win.
03:56MasterChef won't win.
03:56MasterChef won't win.
03:58Yes, Chef.
03:59MasterChef won't win.
03:59But this is the realization that your life has changed slowly.
04:04One time, my mother went to a function in a marriage.
04:08The marriage, the one who went to us, was talking about both of us.
04:12And she had a lot of questions about us.
04:14So, this is, that we have a knowledge of MasterChef.
04:20The knowledge of MasterChef will come to us.
04:23And we hope that this advantage is that we want to represent India.
04:30On a big stage, because now we can see people around the world.
04:36And as you should have to put a value of winning,
04:40then you should have to put a value of learning.
04:43What is it?
04:44We can learn slowly, slowly, slowly, slowly and slowly.
04:48We can go very far.
04:48We can go very far.
04:50You know?
04:50If you have to put your dreams, slowly, slowly and slowly,
04:53then you can complete your dreams.
04:58And slowly, slowly, slowly, slowly, slowly, slowly, slowly,
05:03slowly, slowly, slowly, slowly, slowly, slowly, slowly, slowly.
05:04And good food is slowly, slowly, slowly, slowly, slowly, slowly.
05:10Okay?
05:11Do you understand?
05:12Which way you are making?
05:12Lakhanavi Biryani.
05:14Biryani?
05:15No.
05:15Khabab.
05:16अजमयं मै.
05:17आज मै बना रहा हूँ अपने शेहर की निहारी.
05:22किह टिक dunno.
05:32लट्स कॉक अप सम मैजिक इना ऐकिया किचिन स्चिन.
05:35So, first of all, let's start with a lot of attention.
05:39First of all, the amount of salt is the amount of salt.
05:42If it's 1 kg of salt, then it's 1 kg of salt.
05:49They say, it's simple to be difficult.
05:52Simple things are very difficult.
05:54The simple things are very difficult.
05:55The simple things are very difficult.
05:59Right?
06:00It's like a dish.
06:02When you look at it, there's a lot of salt.
06:05But if you go to it, there's so much water, so many intricacies.
06:10There's so much effort.
06:12Just like making a lot of salt.
06:14Right?
06:15So, don't miss any step.
06:17The amount of salt?
06:19The amount of salt.
06:22Sir, let's see how you cut it without it.
06:25You cut it.
06:27You can cut it from the shape coat.
06:29What's your style?
06:32Look, what is it?
06:33In a lot of things, we learn a mistake.
06:36First, we learn a mistake.
06:38We make food.
06:39We make food.
06:41We make food.
06:41We make food.
06:42We make food.
06:43We make food.
06:44We make a lot of things.
06:47We don't cut.
06:48We cut the knife.
06:50We cut the knife.
06:51We just cut the knife.
06:53Who is cutting the knife?
06:54The knife is your hand behind it.
06:58The hand?
06:59The hand is not.
07:00The eyes are not.
07:01The good chef's eyes are his hand.
07:05The hand is my hand.
07:06The hand is my hand.
07:06You can say that.
07:07You can't.
07:11The hand is my hand.
07:13The hand is my hand.
07:14The hand is my hand.
07:15The hand means morning.
07:15Okay.
07:16Now, morning, morning, when people came to the knackers,
07:45Thank you very much.
07:50Then he asked me to take it to the house.
07:58This is a fact.
08:00How would you use meat for the house?
08:04For a child.
08:08We don't have meat.
08:09Because meat can't take meat for the house.
08:12He couldn't eat meat for the house.
08:14So he told me to make some meat in the house.
08:16Then the meat.
08:19How many meat will come out of the house?
08:23Two.
08:24This is a meat meat.
08:25For this dish, this dish is made of meat.
08:32The dish is made of meat.
08:36Now this is a meat meat.
08:48The dish is made of meat in the house.
08:51It's made of meat in the house.
08:54Because if the dish is a meat meat,
08:56then how can it be made of meat?
08:58The dish is made of meat in the house.
09:00When did you make this dish first time?
09:03I was 17 years old.
09:04My main dish is made of meat.
09:06The dish was made of meat.
09:08At night, so it was the dish in the morning.
09:10My work was to take the dish
09:13and sleep in the middle of the house
09:15because I didn't need to go to the dish.
09:18So, it should dump the dish on the kawai's.
09:21I put the dish in a small bag and I sleep in the middle of the shower.
09:234 pounds.
09:25And at the morning, they were set the dish in the morning.
09:27So, now the dish is warmed up.
09:30Put the sauce in a hand.
09:33This is the water in one hand.
09:42The water is the same as the salt of the oil.
09:47The water is the same as the salt of the oil.
09:51The water is gone, the color has changed.
10:01The best part of this dish is that there is no effort in this dish.
10:06When you are looking, you are not cooking.
10:10Just fill it, shut it, forget it.
10:13This is the taste.
10:20This is the taste.
10:21You have to drink the taste.
10:23You have to drink the taste.
10:26You have to drink the taste.
10:28You have to drink the taste.
10:29You have to drink the taste.
10:31And you have to do no marination.
10:33Who has eaten the taste?
10:37Ajinkya Vikram, when did you eat?
10:39In college, I was in Lakhanav.
10:42For a summit for a architecture.
10:46I was also eating in a small shop.
10:49In the face, it has a gelatinous glutton.
10:57When you dip it, it has a taste.
11:00You have to taste it.
11:04When you dip it, it has a taste.
11:07It has a taste.
11:08And it has a flavor in the mouth.
11:11In Lakhanav, we call it Labreze.
11:13Rabdeep, when did you go to Lucknow and have the Nihari?
11:16I have never gone to Lucknow.
11:19You have never gone to Lucknow?
11:22You have never gone to my city?
11:24I have never gone to my city.
11:28You know, everybody in Lucknow will be so upset now.
11:31What?
11:33Very much hand is disturbed in English.
11:37You laugh, too.
11:41I knew what the English is.
11:43I didn't know how to fit in English.
11:44In the English class, I didn't know how to fit it.
11:56In the first lecture, I was saying.
11:59to find the teacher who gave it to the band.
12:04Now, this is also a place where you don't have a lot.
12:07Dahi.
12:08Dahi is also expensive, right?
12:10Those who are old people don't put dahi in dahi.
12:13They say, let's put water and put it in.
12:15This is our chef's upmarket jacket.
12:18These people put dahi.
12:201.5-1.5-1.5-1.5-1.5 cup.
12:23Dahi.
12:24Now, where are we?
12:25We need to add a very basic masala.
12:29In Hindustan, there are three basic masala.
12:36Dhaniya.
12:38Aldi.
12:40And this is a red mirch.
12:42Okay?
12:43Kashmir mirchi.
12:45Let's go.
12:48Chef, what are we going to do with the important precautions?
12:51We need to take all measurements.
12:54We need to take all measurements.
12:54Like the dahi.
12:55It's not a good taste.
12:58Now, what we're doing,
12:59the purpose of this is,
13:01that it's a basic stew.
13:04It's a basic masala.
13:06Right?
13:07We have put a large lachy.
13:08We have put this for this.
13:08Because you will never put red meat.
13:10The large lachy will blindly put it in.
13:14We have put red meat.
13:15We have put red meat.
13:16We have put red meat.
13:16Because red meat is a golden combination.
13:20Let's go.
13:20Let's go.
13:20Let's go.
13:21Let's go.
13:21Let's go.
13:21Let's go.
13:26Let's go.
13:27Are you sure?
13:38Let's go.
13:45Who are you sure?
13:47The color is a good chef, the color mixing is such an important part of cooking.
13:58Now I need an orange here, which goes a little yellow.
14:02That's why the balance of the degui mirch and haldi is very important in this dish.
14:07Okay?
14:08Now I'm going to pour it.
14:10No, first of all, add salt.
14:16Now this is the base.
14:18Right?
14:18Now I'm going to add two layers.
14:21One is the masala.
14:22And the other is the tira or the rogan.
14:27Okay?
14:28Let's take care of the two layers.
14:30The mastery starts here.
14:40Now I'm going to add a masala.
14:43I'm going to tell you the basics of the masala.
14:48When the masala is constructed, it's called the three layers.
14:52There are the earthly notes.
14:55For the earthly notes, first of all, add salt.
14:58After that, we'll add the other earth notes from the leaves.
15:05The third earth notes, we'll add the salt.
15:09After that, we'll build it on the top.
15:11Now there are some issues that are earthy and mid-body.
15:16Okay?
15:17So the salt is the same.
15:19There is earthiness and a mid-body.
15:22So the salt is also added.
15:24The salt.
15:26Vance in the precipice.
15:28Such a spicy.
15:34This направ Selena…
15:36That's sweet.
15:37It's all in mid-notes.
15:39He we'll add…
15:41This one more music.
15:48And that's the roots.
15:52notes up not ki khushbuale masala javitri ilai chi
15:58gulaab ke patte
16:01shai jira long
16:05abhiya johai mastery number one
16:08yemasuri semeni bhoot zaroor yiske bagayar
16:11aapki nihaari nihaari nahi niya joh bandra ito stu
16:14isko nihaari kohan banayega
16:17iya bhai saham
16:18thik hai
16:20abisko halka sa toast karenge
16:22because obviously clearly moisture
16:25hai masale ke anndar
16:27aur toast karte sa mahi
16:28mein hamishya thoda dhamak ndalta ho
16:33dhamak kyu ndalta hai
16:35jalena
16:36jiasse aap ghumata hai namak niche bade jata
16:38to niche bade ke directly
16:40pan ko masala tach karke jalta nai
16:42toh ghar pe kabhi bhi khasthor
16:44khushbuale masala manaya
16:45korosan namak daal
16:46samjhe sir
16:47ji ustaf
16:49chalo
16:50isko pees leheten
16:51aur ek last part raha gaya
16:52woh karte hai
16:53and we done
16:54chef aise bholta na ki
16:55ardi spices pahle
16:56roost karna padta hai
16:58pan mein pahle ndalna padta hai
16:59phir mid ke spices
17:00and ten floral spices
17:02taakki jale na
17:03floral saath me ndalke
17:04agar aapka masala upar se jayega
17:07toh aap
17:08har cheese ko properly toast karenge
17:10pahle ardi ko toast karenge
17:11phir mid ko toast karenge
17:13phir top ko toast karenge
17:14liekin agar aapka masala
17:16cooking me jayega
17:17toh aap toasting me hi
17:19masala ki khushbuale khatam nai
17:20kare
17:22masala
17:22ek bar peak pe pahuncta hai
17:25agar aapne usko pan pe hi peak pe pahuncata diya
17:27uske baad toh phir wo mitti hota raha ga na
17:29pakt pakti pahuncata diya
17:57pahuncata diya
18:00This is not the water. What is the water?
18:02What is the water? What is the water?
18:04What is the water? It means 800 grams of water.
18:12Water is adding a little water.
18:14Now, let's see, this is the color I was talking about.
18:23This is the color of the color of the color.
18:25If you go to Delhi, the color of the color will be blue.
18:29Okay.
18:30If you go to Lahore, the color of the color will be dark.
18:34I'll have to learn more.
18:38In the old times, the color of the color was made with gelatinous meat.
18:42The hard meat is going to get gelatinous.
18:45Where is gelatinous?
18:46Now, where is gelatinous?
18:47Now, they asked Nwab, what do you want to do?
18:52So, they put an apple.
18:53The apple made the apple.
18:55So, the apple made the apple.
18:57It's very good.
18:58Chef, one question.
18:59What is the water we are adding?
19:01What is the water we are adding?
19:02Very good point.
19:03What do we add in it?
19:05We add in it.
19:05We add in it.
19:06We add in it.
19:07We add in it.
19:08We add in it.
19:26It's all good.
19:26The square is made in your sauce.
19:28This is赤.
19:32This is the fragrant pear.
19:33We add in it.
19:35You also add in it.
19:39It's green.
19:40It's green.
19:41It's away from the milk.
19:43You add in a mint.
19:48We add in it.
19:50You add oil on the conservatives.
19:52This is the number one soybean oil in the past 25 years.
19:57It's how healthy it is.
19:59There are 5 benefits of Nutri-5.
20:02It gives health benefits for the eyes,
20:06the growth of the blood,
20:07the blood cholesterol,
20:09the energy antioxidants,
20:11the energy of the blood.
20:14This is the meat.
20:16This is the meat.
20:19Look at this.
20:23This is the little one soybean oil.
20:28The coconut oil effect is your skin.
20:32This is the little one soybean oil.
20:33This is the little one soybean oil.
20:38This one is very good they get.
20:40Three ingredients are ready.
20:42Stew,
20:43Services,
20:443 then.
20:46Just.
20:47Just as if the meringue oil will be taken,
20:48When it comes to 10 minutes, we will put our masala in the water and pour it in the water.
20:53Why do we pour it in the water?
20:55So that it will make its lace and cut it out.
20:58After that, we will sit comfortably and eat it.
21:02Thank you, Chef.
21:03Now we can do it in the water.
21:04Thank you, Chef.
21:09Now we were talking about how to make the lijam.
21:13Water and masala.
21:21Now we are ready to finish our gravy.
21:25We will put a lijam.
21:28This is for making the lijam.
21:30This is for making the lijam.
21:311 kg of 1.5-2.5 kg of the lijam.
21:34The lijam will be above and below.
21:35Because we will leave the water or the lijam.
21:39We will adjust the time.
21:39We will adjust the time.
21:43Now, see, as you have added the gravy.
21:48Now, because it is stew,
21:50which is the gravy,
21:51it will not have butter and masala.
21:55The gravy will not have a little salt.
21:56This is why,
21:57you can eat it with meat.
21:59You can eat it with meat.
22:00You can eat it with meat.
22:01You can eat it with meat.
22:04You can eat it with meat.
22:12With meat wine.
22:14And the gravy will salty.
22:17There's a lot ofMax to add produce.
22:18There are opportunities calledlog diemirti.
22:21That is why the rice is made with meat.
22:24And meat is made ət alegre.
22:28it's done.
22:29Let's check the nuts,
22:30check the nuts and plating.
22:39No nut without the gumbo,
22:42the nut is very necessary in the nut.
22:47Look at the color.
22:55Here it is.
23:05Let's see what it is.
23:06We all have a look at it.
23:09And this is the last one.
23:14You don't have to do all the flavor in the tere.
23:17Wow!
23:23Coffee looks so clear.
23:28Now I'll tell you one thing, when we opened a new YouTube channel,
23:33many people told us that the recipe is not long enough.
23:36And our Nihaari recipe was 17 minutes.
23:39So our YouTube consultants left us and ran away.
23:44And this is the recipe that has made a million views in two days.
23:49Basically, this is our YouTube channel's take-off recipe.
23:58When we serve Nihaari in the restaurant, we add sour cream on it, right?
24:03I'll add sour cream on it, right?
24:06I'll add sour cream on it.
24:07It means that it's richness, and the other is sour cream on it.
24:11A little sour cream on it.
24:17And there we are.
24:19Our Lakhnouki, our 32-year-old young man, Nalli Nihaari.
24:30Now, when the atmosphere has become a Nihaari,
24:33then come and check it out.
24:36There are 12 countries who are looking for this Nihaari recipe.
24:46You don't eat it, Nalli?
24:48I eat it, but I like it.
24:49I like it.
24:57The white and sour cream are sour cream.
25:00It's sour cream.
25:01Basically, what happens?
25:01Some people have spicy, the tail is spicy.
25:04It's cut the tail.
25:06Chef, this is like this.
25:07My stomach is full.
25:09And I can eat it with the mutton.
25:12It's so tasty.
25:13That's a good thing.
25:14Chef, how long did you cook it in the oven?
25:17About 2 hours.
25:18I've got them.
25:20Come on, Anshmeet.
25:22Come on, I'm going to eat it.
25:24Come on.
25:24Mutton.
25:25Mutton are coming and pulling.
25:27I've got to eat the meat.
25:29I've never eaten the meat in the pre-slife.
25:31Even today, I haven't eaten the meat.
25:33Only the gravy ate.
25:34It's like we're eating the meat.
25:36Eat it, eat it.
25:37Eat it.
25:38There's a little thing here.
25:41I do.
25:42That's a big deal.
25:42This is a good deal.
25:44Put the onions in a large pot in a large pot in a large pot and then smoke it in
25:52a high flame.
25:52After smoke the garlic water, so that the bitter will be removed.
25:58Then add the oil to smoke.
26:00Once the oil is smoked, then add bay leaf, a big olive oil, all the slices, and wash it.
26:08After blending it, add a half cup of garlic.
26:12Then add 1.5 cup of mutton, then add dhaniya powder, haldi powder, kashmiri chili powder, mix it well and
26:19mix it well.
26:20Add a little salt and add up to it.
26:22For 1.5 cup of mutton, then add 1 bowl of mutton, bay leaf, curry, coriander seeds, cinnamon,
26:33pepper, garlic, cabbage, cabbage, garlic, garlic, garlic, garlic, garlic, garlic, garlic, garlic,
26:43We will take all of them to toast them and blend them with a spice mix.
26:50For three, add a pan in the pan, add red chili powder and add ghee.
26:57As you can see the color, give it a cup and give it a cup.
27:02As you can see, add a little water and mix it in the water and mix it in water.
27:09Let's season it with a nimbu and garnish it with a teary and serve it.
27:19It's been a long time since it's been cut.
27:23Today we will make chicken tandoori.
27:28Today we will bring the original sirni, lakhano.
27:32We have added some oil in it.
27:35The preservation is in vinegar and sugar.
27:38There is no need for oil.
27:40Pradeep will tell you about this in English.
27:44I love cheese.
27:46I like cheese.
27:48Ranveer sir like cheese.
27:49Anshmit like cheese.
27:51My papa like cheese.
27:52My sister like cheese.
27:53My husband like cheese.
28:08I like cheese sure.
28:08It's a really nice
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