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00:09Welcome to MasterChef India, co-presented by Veeba Mayo Ketchup and Saucers, co-powered by IKEA,
00:15Fortune Chucky Fresh Aata, Partner Cola, Cache Salts and Spices, Vijay Sales and Swiss Frozen Snacks.
00:22MasterChef's World Class Pantry, Veeba's Special Zone, Veeba's wide range of super-tasty ketchups,
00:27variety of creamy mayonnaise, dressings, sauces, spreads or walk-talk instant noodles and Chinese sauces,
00:33because the meaning of the name is Veeba.
00:37And in IKEA Zone, you will get all the beautiful plates and bowls,
00:41and here you will get cast iron pans, premium non-stick cookware, stainless steel cookers and knives.
00:47You will get Fortune Chucky Fresh Aata, Suji, Maida, Fortune soybean oil, Fortune mustard oil and many other things.
00:56And to give your cooking stations a bold and luxurious look,
00:59you will get a multi-purpose, spacious and durable sinks,
01:02and with touchless technology and multi-spray options innovative faucets.
01:10In the rack of the catch salt and spices, you will get catch masala,
01:13and with catch sprinklers and pink rock salt.
01:19And you will power your kitchen's electronic appliances, Vijay Sales.
01:23In Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders and also very much.
01:32In the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets,
01:38delicious puff paratha, puff pastry cheese, crispy threads, tasty kunafa dough, and also very much.
01:52Ok, ok, ok, ok.
02:00You can give it all of your food.
02:01Give it a little, then you can give it a little.
02:04Butter.
02:05It's a pasta.
02:06I brought it all over.
02:12I wasn't going to lose it yet.
02:13I didn't even have to mention that I was wrong.
02:14Red cherry powder.
02:16I'm going to make it all.
02:17Give it all for me.
02:18Tomatoes.
02:19Give it all for me.
02:20I brought it with strawberry and some fruits,
02:23as well as annaadana, which is better with corn and honey.
02:25It's very good.
02:27In Andhra, there's gonggura chutney.
02:29So I have to make something else like that.
02:32But I didn't get in the gonggura pantry.
02:35So I took a bottle and took it.
02:37I feel like you've listened to your announcement.
02:40You don't have 75 minutes to take care of yourself.
02:43Five, Archananji, finished.
02:45Four, let's go, Saishri.
02:48Three, Avani.
02:50Yes, Chef.
02:51Two, that is it.
02:52The door is closed. One.
02:57I'm up.
03:00Today, we've got a lot of shopping.
03:02All right.
03:03We've started your cooking for 75 minutes.
03:06No, no, no.
03:07No, no, no, no.
03:12First, Anju Manju, tell us about your advantage.
03:15Oh.
03:17So, Anju Manju, your advantage is this.
03:21Today, in 75 minutes,
03:52from the first 10 minutes of your challenge,
03:53we've got a lot of food.
03:54We've got a lot of food.
03:56We've got a lot of food.
03:58We've got a lot of food.
04:00This is, in my opinion,
04:02one of the most respected chefs in Hindustan.
04:06Chef Gaurakum, we've known a lot of years.
04:07And Anju Manju,
04:09you can't get better than this.
04:13In a restaurant,
04:15opening team is always the most powerful team.
04:18Because when it's good,
04:19it's been done.
04:20And Gaurakum,
04:21you are a good chef's world.
04:24They don't kill the chef's world.
04:25They don't kill the chef's world.
04:26They kill the chef's world.
04:26They kill the chef's world.
04:28They kill the chef's world.
04:35They kill the chef's world.
04:36They kill the chef's world.
04:38So, maybe they'll taste too.
04:41Today,
04:42I'll work with them.
04:44I'll teach them.
04:45And I'll contribute to you.
04:48I'll tell you something in cooking.
04:51Your humiliation is your power.
04:53Chef, tell you that
04:54when Kitty Party ladies
04:55come to the hotel,
04:55or the restaurant,
04:56how do you feel?
04:58One tip.
04:59One tip is,
05:00give them a good chef.
05:01Yes.
05:04I'll give them a good chef.
05:06I'll give them a good chef.
05:06Chef, if you allow,
05:07start.
05:08Done, Chef.
05:08Jordan Talia for Gaurakumalhotra,
05:10sir.
05:11All right.
05:12So, today's Kitty Party
05:13Snack Platter Challenge
05:14starts with 75 minutes.
05:16On...
05:17Get.
05:18Set.
05:19Kitty.
05:20Your work on that side,
05:21my work on that side.
05:23Done.
05:24We will make the filling of the mutton,
05:25which will be the filling of the Punjabi mutton,
05:28which will be the filling of the mutton.
05:29I'll start with the mutton.
05:31Take another one.
05:34Tell me.
05:36What's from here?
05:38I've given all the ingredients with him.
05:40Why does he do it alone?
05:42Mom, ask me what to do.
05:45What are you doing?
05:47I'm not doing it.
05:48I'm doing it.
05:49Stop, stop, stop.
05:51I'm doing it.
05:52Don't kill me.
05:53I'm working in a kitchen,
05:55so many chefs work with me.
05:57Today, you will tell me what to do.
05:59No, sir.
06:00I'll guide you.
06:01I'll do it.
06:02I'll do it.
06:03I'll do it.
06:03I'll do it.
06:04But I have to understand
06:05what you're making and how to do it.
06:07Today, we have a katiya wadi.
06:09Okay.
06:10It's prawns.
06:11It's a katiya wadi recipe.
06:12And I'm going to do it.
06:14You don't eat it.
06:15I can help you for prawns.
06:17So, today, what are you doing in prawns?
06:19We thought we'll do it in prawns.
06:21We'll do it in prawns and we'll do it in prawns.
06:23Okay.
06:24We've got a chili, which is a big sandwich.
06:28We'll stop it in prawns.
06:29And we'll do it in prawns.
06:32Kichu.
06:32We're also using this.
06:35We call zucchini flour.
06:37You can make it very big.
06:39You'll put some stuffing in it.
06:40You'll fry it a little bit.
06:42You'll use this for garnish.
06:44It's very nice.
06:45And it's good to eat in the food.
06:48So, first of all, the most difficult work is to start from there.
06:53Then, tell me what you want to do.
06:58I'm making prawns.
07:01And you're making...
07:04Pangan.
07:05So, you start to make a bite.
07:06It's time to make a bite.
07:08It's time to make a bite.
07:09So, make a bite.
07:10Baby, you're ready to make a bite.
07:12I've got a bite.
07:14It's time to make a bite.
07:16It's time to make a bite.
07:29It's very important to this challenge.
07:32Because today, our guests are very excited to have a kitty party.
07:36So, I want to impress them fully.
07:39In our card, chicken and paneer are siphoned.
07:42I mean, it's a Punjabi cuisine.
07:43Today, we're making chicken cigars.
07:46We're making daihipuri with Makhani gravy.
07:49And we're making one.
07:51The chicken tickle flavor is made when it's a mongada.
07:53Yes, it's made.
08:04We get cuisine, Indo-Thai.
08:08And we get equipment, banana leaf.
08:10And we're making chicken and paneer.
08:14In the cuisine, I'm making a twist.
08:16I'm making a South and Thai, Indo-Thai.
08:20I'm making banana leaf with paneer.
08:22I'm going to cook the banana leaf.
08:23I'm going to make two different types of Thai.
08:25Red curry and green curry.
08:26And I'm going to cook the banana leaf.
08:29I'm going to cook the banana leaf.
08:30I want to prove that my dish is good without any advantage.
08:34Today, I've got a cuisine in Rajasthan.
08:36We have to use air-fired.
08:38And we have to use soya chunks.
08:41We have to use fish, but I'm going to use soya chunks.
08:45So, I'm going to use soya chunks.
08:56So, I've managed a little bit of this.
08:59Chili, ginger, garlic.
09:02And a little bit of this.
09:03And I've added this.
09:05I'm calling them shives.
09:06Basically, this is a family of Lassun.
09:08Lassun's taste.
09:10So, it's a very fresh taste.
09:12And it will be good for them.
09:14I'm looking for a little bit like this.
09:17I don't see them like this.
09:49I don't see them like this.
09:51And this is the rotla.
09:52The vision of it is to make it a little bit.
09:55So, it's quite unique.
09:56It's a good track.
10:01The three of us have got the eggs.
10:03The second is the malwa.
10:04The third is the steaming.
10:05We have made two savories.
10:08We will give a small desert.
10:10Malwa is the indoor region.
10:12It comes to that.
10:13We are giving the keys to the dhokla farm.
10:16The second is...
10:18Khopra Patris is very famous.
10:20Khopra Patris is in the form of scotch eggs.
10:23And the third is Shahi Shikanji.
10:24We are giving a custard in the form of custard.
10:26We are not even winning.
10:28If we don't win, then we will go there.
10:31The tension is coming.
10:32At this time, in this challenge,
10:34we have got sushi.
10:35We have not made it.
10:37We will give a Indian flavor.
10:38We will make a pulao rice.
10:39And we will give a Indian flavor.
10:42Our plating is a lot.
10:45How do we plating?
10:46How do we plating?
10:46I am going to take a plate for you.
10:49I don't want to make anything.
10:52I don't want to make a small element.
10:53I don't want to make a big deal.
10:54Why do you do so much?
10:56So that it's full?
10:58Let's do it.
10:59Even-even, do it a little bit.
11:01Manju, Manju.
11:03You are very happy.
11:04You have fun with the chef.
11:06I am very blessed.
11:07It has become our day.
11:09It has become a lottery.
11:09It has become a lottery.
11:10Your day has become a big deal.
11:11I will give you this information
11:12that we will finish 10 minutes.
11:14Oh my god.
11:15So, Chef, thank you very much.
11:18You are a great help.
11:19Have you enjoyed it with them?
11:21Yes, very much.
11:21At this age,
11:22their forward thinking,
11:24Anju and Manju,
11:26is actually quite an inspiration.
11:28They are making prawns,
11:29they are vegetarians.
11:30They are taking a challenge.
11:31It's a big deal.
11:32Chef, these are Western dishes.
11:34They have made a Noki.
11:36The most lightest Noki I've ever had.
11:37So, these are the best things
11:39in the Uriya and Western dishes.
11:42My heart is a child.
11:43You can sing the song.
11:45That's it.
11:46I have two minutes.
11:48I don't want to do anything.
11:49You can blend it properly.
11:52You can put it in a little bit.
11:55It is a marination.
11:56It is a little marination.
11:59You can put it on the top.
12:00You can put it on top.
12:01You can put it on top.
12:02You can put it on top.
12:03You can put it on top.
12:05You can put it on top.
12:06What you have made, you have to barbecue.
12:08For the presentation, I have told you,
12:10make chips that will be very big.
12:12It will be good to eat with your food.
12:15Round round?
12:17Let's do it.
12:17Let's do it.
12:20What a little bit.
12:21Do you want to do barbecue with a stick?
12:24If you want to do barbecue with a stick,
12:26you can take a stick.
12:27Otherwise, I will go.
12:35Shep Chep went to the station.
12:38In that 10 minutes,
12:39we will do a lot of work.
12:41We will do this.
12:44Yes, it was fun.
12:45It was fun.
12:46I feel like we are manifesting
12:48and God is doing everything.
12:51We cannot think.
12:53This is an out-of-the-world experience.
12:56We are thinking that it will be complete.
12:59We also know our strengths and weaknesses.
13:01We know our strengths.
13:02Today, we are telling you
13:03that we are very poor plating.
13:06So, Chef,
13:06take a plate for us.
13:07That you are plating in this plate.
13:09What a blessing is this for us.
13:10This is for us.
13:11What a blessing is this for us.
13:27I'm not a blessing.
13:30I'm getting a good one.
13:31We are getting a good one.
13:32We are getting so high.
13:33I feel like we are getting a decision.
13:35We have taken a decision,
13:36it's a great decision at the very best.
13:39I feel good.
13:40You have done it for yourself.
13:41You have done it for you.
13:42You have decided to do it for many of us.
13:44And you are not taking it from your mind.
13:47I'm telling you,
13:48you are taking it from the MasterChef.
13:48and take a look at her.
13:49Do it properly.
13:53Come on, Mommy!
13:58Let's go, let's go.
13:59I'm going to get a little bit of a bag.
14:01I've been doing it before.
14:02I'm going to strain it.
14:03How are you going?
14:06Yes, I'm going.
14:07How are you going?
14:08How are you going?
14:09How many of you are going to make it?
14:10This is a prawn paste.
14:12Yes, it's a prawn paste.
14:13Yes, it's a prawn paste.
14:13What are you making?
14:15I'm making a sushi.
14:18Sushi.
14:18Sushi?
14:19Sushi.
14:20I'm going to fry prawns here.
14:23We're making two ways of sushi.
14:25One, we're making a prawn paste with Indian flavor.
14:27We're making a prawn paste with rice.
14:30We're going to wrap sushi with Indian flavor.
14:32We're going to add Indian flavor.
14:33So, it's a very good idea.
14:36I want to know this idea.
14:37And then we're making prawns with a different sushi.
14:41Tempura type.
14:42Tempura type.
14:43But we'll add Indian flavor with a little warm.
14:45Tempura is a Japanese type of pukade.
14:47Pukade, yes.
14:48Pukade, yes.
14:48One is a guloti kabaab.
14:50Guloti kabaab.
14:51Oh my god.
14:53What kind of variety?
14:54How many of you use it?
14:56One?
14:56Yes, one.
14:58Because that is just boring for me.
15:00Yes, we need to swap sushi with rice.
15:03It's not going to be here.
15:04It's not going to be here.
15:06It's going to be here.
15:08It's going to be here.
15:09You've been making three things.
15:10You've heard it and said,
15:11you've done the elements and you've won.
15:13We've never said it.
15:15We've never said it.
15:15We've never said it.
15:16We say it.
15:17We've put one wrong element.
15:18We put it.
15:19Right?
15:19You've got to play it.
15:20You've got to play it.
15:23You have to play it.
15:25You've got to play it.
15:26Please take it up.
15:27Yes.
15:28Okay, I have put your stick on it.
15:29What do you do?
15:30We'll do both blogging.
15:32Look, I'm also blogging.
15:34We'll be here and sit here and do blogging.
15:36Isn't she an inspiration?
15:39How long have you started your career?
15:42How long have you started your career?
15:4250 plus.
15:4450 plus.
15:4555 complete.
15:45I've started last year.
15:48Hey, I've been so angry with God.
15:50Look, Sunita, where did it go?
15:52It's gone.
15:52It's gone.
15:55You guys are going to be like this.
15:56Look at me.
15:57What do you want to do now?
15:59What do you want to do now?
16:00Let's do blogging.
16:02Okay, so we are live now.
16:04Hi, Anita.
16:05You all know that we are MasterChef in India Kitchen.
16:08So today we are here.
16:10Hey, hey.
16:11Sunita.
16:12Sunita, ma'am.
16:13So we are very happy to meet them.
16:15I am so happy to meet them.
16:17I would like all the ladies to sit on your shoulders,
16:21keep your name, keep your pride,
16:24keep your name and all the ladies' name.
16:31Vika ji took a small blog and took a stand to her.
16:35And then she went,
16:37I remembered that I brought sushi rice.
16:39Now it's a little bit of time.
16:42Let's do it.
16:42Let's do it.
16:51Hello, Chef.
17:00Thank you, Chef.
17:01I like my mom.
17:02I like my mom.
17:03I love you.
17:03I love you.
17:06I love you.
17:06I love you.
17:08I love you.
17:10I love you.
17:18What are you making?
17:22I love you.
17:22We're both using it.
17:23I don't know why I feel like I don't know.
17:25I don't know how to keep them.
17:27I don't know how to keep them.
17:28You know, you're very close to disqualifying.
17:29It's a big type of dirt.
17:32One of the things that you use,
17:34we we've prepared.
17:34Three elements to make our partir.
17:36One of the things that you use,
17:37this is not my bottom.
17:38and this is not my bottom.
17:39Sons of the tree.
17:40Now we have used the trees to put your roots in the tree.
17:43Please not confuse me.
17:44Please, I request you.
17:46Because it's been a half hour after me,
17:47there's no time for confusion and there's no time for fusion it is only time for focus
17:55we will use both of them because my hand is in the wedge and in the mutton's hand is very
18:00good
18:01so we will use both of them in our dish
18:03okay guys you've finished 30 minutes of 45 minutes now it's been done
18:09you guys quickly do it
18:11good luck guys
18:18Manju, Manju, where did you go?
18:20today we fell in dreams
18:23I'm telling you, you are the only three of them for me
18:25because everyone has lost their identity
18:30they started a little late
18:31they are teachers
18:33they have done a lot of work in Odisha
18:36and now they feel that they have taken a step to come to the MasterChef
18:40wow
18:43so women are getting inspired by you
18:45Sunita, this is your generation now
18:47look, we are leaving now
18:49all of our duties are done for the children's husband
18:52now we are doing it
18:54we are doing it
18:54we are doing it
18:55we are doing it
18:55I teach many people
18:57I teach you
18:58I take your goggles
19:01I take your goggles
19:03because you both are very cool kids
19:07cool kids
19:08cool kids
19:08thank you
19:10thank you
19:10thank you
19:16swag
19:17swag
19:17swag
19:19swag
19:19swag
19:20,
19:28thank you
19:30wow
19:32joy
19:33joy
19:34joy
19:34joy
19:35joy
19:35joy
19:40Engdom
19:42riding
19:44�ega
19:46I don't like my sister, I love my sister, I love my sister
19:50I have a gift for you
19:52Oh, thank you
19:55Bracelet
19:56How do you feel?
19:58I love bracelets
19:59Yeah
20:02I am wearing one evil eye
20:04I have another
20:05Same
20:06It is so pretty, I love evil eye
20:10I don't think you both
20:11I have given an evil eye bracelet
20:14As the chef died
20:16We started to make our own things
20:18We started to keep all elements
20:20We started to keep all elements
20:22More, more, fine
20:23Fine
20:25This world I wanted, that's all
20:26You don't know how chutney pudi is
20:29Chutney pudi is always fine, no?
20:33Here, chef
20:33Take a look at the same thing
20:37Only 20 minutes left
20:48I will eat chicken
20:49Jaswine
20:49Yes
20:49Mehphouz
20:50These chicken are made?
20:51In the Moong Parkada
20:52I have made chicken
20:55Moongi
20:55Moongi
20:56Moongi
20:57Moongi
20:58Moongi
20:58Moongi
20:58Moongi
20:58Moongi
21:05Moongi
21:07Moongi
21:13Moongi
21:14Can you tell me
21:15I should be prepared
21:16The Moongi
21:17Moongi
21:21Moongi
21:22Moongi
21:24Moongi
21:25Moongi
21:25Moongi
21:25Thank you sir
21:29Marination
21:30This is important for my dish
21:31In Thai food
21:33There is a lot of lime
21:34Lemongrass
21:34And
21:36There's a lot of
21:38Very prominent flavors
21:39If the ratio of the ratio is too far, there will be more overpowering in the dish.
21:46So, I am doing a lot of marination with marination because there will not be overpowering.
21:54Taishree, you marinate the paneer, put in the kalee of the pot and grill.
21:58Yes.
21:58In my opinion, the flavors will be very good.
22:01But usually, when you mix in kalee of the pot, the moisture remains there,
22:04there is a lot of marination with marination.
22:07Usually, people are not so attractive.
22:10And what happens in the party?
22:11What you serve, how beautiful it is, that is very important.
22:15You know that.
22:16If someone eats a lot of water, they will not eat.
22:19They will not eat.
22:21They will not eat.
22:22They will not eat.
22:23We will all do this if the paneer is not good.
22:27Where is it?
22:28Look at this.
22:31I mean, I have to take a look from the banana leaf.
22:34I have to take a look from the banana leaf.
22:35You have to take a look from the banana leaf.
22:35I am telling myself that the skin is 200.
22:41The skin is 200.
22:41It is not so beautiful.
22:43The skin is better at all.
22:45I have to take a look from the prong to the pan.
22:46When I started to make this prong, I was afraid of this.
22:49Because the rest of the components have been become the remaining components.
22:51But my hero component is a prong.
22:53If this is broken or over-cooked,
22:57then my whole effort will go away.
22:59I kept the prawns a little further,
23:01because I thought that if the skewer gets faster,
23:04then I don't have any need in servicing.
23:07So I have to remove prawns from it.
23:10But the prawns will get better at the first time.
23:14Manji, manji, manji, put it in.
23:18No, it's not. The oil is falling.
23:20What will happen quickly?
23:21What will happen quickly?
23:22The prawns will get better at the first time.
23:23And then you have to remove the prawns.
23:25And then you have to remove the prawns.
23:26I'm going to remove the prawns.
23:27This is the prawns.
23:29You were going to remove the prawns?
23:29Yes.
23:30Now you've made a lot of progress.
23:31Wait.
23:32It's running.
23:34And in which ones, there are sweet hands.
23:36Keep it here.
23:37Keep it here.
23:39Keep it here.
23:40Keep it here.
23:41Then start from here.
23:43From which one is the grilling?
23:44Okay.
23:45Keep it here.
23:47Keep it properly.
23:48Keep it properly.
23:49Keep it properly.
23:50Keep it properly.
23:50It's very strong.
23:52And the best is to reduce the prawns.
23:54If it needs to reduce the prawns.
23:55Yes.
23:56Put it down.
23:57Put it down.
23:57Put it down.
23:58Put it down.
24:02Put it down.
24:02Put it down.
24:05Put it down.
24:05Put it down.
24:06Put it down.
24:21Put it down.
24:22Then add the prawns.
24:24When I put it in.
24:27Put it away.
24:27I cut the prawns.
24:28And cut the prawns.
24:29Cut it.
24:30And add the prawns.
24:33And add the prawns.
24:39provocateur.
24:39and give a good shape of a little bit.
24:41After the shape of a little bit,
24:43I have shallow fried oil and grilled it in our grill pan.
24:47So that it will be good.
24:49It will be good in the inside,
24:50and it will be good in the outside.
25:01We have cooked everything in the sand,
25:03we have made a bhaakari,
25:04we have made a mutton,
25:04we have made peanuts,
25:05we have made popcorn,
25:06but we don't have confidence in it.
25:08We are so intimidated by the sand cooking.
25:13Simran, Simanshi,
25:15your cooking is in the sand.
25:17Yes, Chef.
25:18Yes, Chef.
25:19I mean,
25:20there is a rest on the table,
25:22but if it comes to the rest of the food,
25:24then the dish is so tasty,
25:27so innovative,
25:28it will fail.
25:30That's why,
25:31the plate is on the counter.
25:34The middle is there.
25:36Have you gone to the sea beach?
25:38Have you gone?
25:38Don't you say that right?
25:39On the plate,
25:40if you see the eggs with tightены,
25:42the eggs in the right place,
25:44and the eggs around the edge,
25:44you will get the red,
25:45so there is a red.
25:47If the eggs on the right place,
25:48they know how it goes.
25:49See, the table,
25:50there is red.
25:51There is a red here.
25:52You have foils over there.
25:54It will work wherever you are.
25:55When you start moving on the right,
25:55you won't be sure.
26:00You won't know how the eggs are going.
26:06It's going.
26:07It's going.
26:08What do you want to do?
26:09This tail is not usable now.
26:11No, no, no.
26:12Please.
26:13If I put such a big platter in front of you,
26:17there are so many letters written in the grass,
26:20and there are snacks in it.
26:21What would you say?
26:22Do I eat grass or snack?
26:23Snacks, yes.
26:24I have to do a small thing.
26:25You have to understand yourself.
26:32In this challenge,
26:34after that,
26:34there will be an elimination challenge.
26:36There will be one minute left.
26:42There was so much stress
26:43that after taking a plate on Ikea,
26:45there was confidence
26:47that this dish is now judge-ready.
26:50This is the flair of MasterChef
26:51that no one can bring to your dinner table.
26:57I was happy to take my dish
27:00because I was probably out-of-the-box thinking today.
27:03We are happy with our dish.
27:04Where we had to introduce Malwa Cuisine
27:08on our plate,
27:10I think there are three Malwa Cuisine
27:11introduced.
27:12Today, the plate is ready,
27:14I am not so happy with that.
27:16Because the image of my mind
27:17that it is an attractive party platter,
27:20it doesn't look like me.
27:21I am not satisfied with plating.
27:23As we usually do plating,
27:24it doesn't look like me.
27:26It doesn't look like me.
27:26It doesn't look like me.
27:27When we judge our platter,
27:29you will know the results.
27:3110,
27:349,
27:358,
27:367,
27:386,
27:395,
27:404,
27:413,
27:432,
27:441,
27:451,
27:46That's it.
27:47Time for down,
27:47back.
27:49Good job.
27:54Time for tasting.
27:55Woo!
27:55Woo!
27:56Woo!
27:58Let's go.
27:58Yasmin Meefooz,
28:00take the pool of the water.
28:04Let's go.
28:05Iman Shih Simran,
28:06you too.
28:20Let's go.
28:21Yasmin Meefooz,
28:22tell us what it is.
28:23Chef,
28:23the dish is Punjabi foam platter.
28:27Chef,
28:28we have made a whole makhni.
28:31We have made a chicken cigar
28:32and a chicken mongoda.
28:35We have added a bunch of cheese in the makhni.
28:40Did you wash the vandal cheese in the water?
28:42No, Chef.
28:45You know,
28:46the vandal cheese is very salty.
28:52Iman Shih.
28:53Iman Shih.
28:53Chef,
28:53our platter's name is Mitti Di Khushku.
28:57And our ingredients,
29:00we have used mutton
29:01and we have made a cuisine.
29:03Marat Wada.
29:04We have made equipment for sand.
29:06We have made popcorn in the rait.
29:08We have made peanuts for the rait.
29:10We have made peanuts in the rait.
29:11And we have made kebab in the rait.
29:14We have made a pan in the rait.
29:16And we have made meat in the rait.
29:19We have made meat in the rait.
29:20We have made meat in the rait.
29:23We have made meat in the rait.
29:32And we have made french fries.
29:33So good.
29:37So good!
29:40In the movies,
29:41I used to find some more food.
29:43Vandal cheese in the rait.
29:44I used to find me.
29:45It's delicious.
29:46But it's delicious.
29:46And it's delicious.
29:47You want to eat more.
29:49But it's a real fuckin snack.
29:51Yes.
29:51I used to find some real fries.
29:51In the movies,
29:53The platter on the whole is working on me.
29:56There are two berries,
29:57where this dish is a little less.
30:01Because the spring rolls,
30:04which you have made cigarettes,
30:05is very low in it.
30:08And the flavor of the butter chicken.
30:12I think that the siphon could be a little easier.
30:16It was a little easier.
30:17I put three chattonies in the siphon.
30:19We use the siphon for warm foams.
30:22We use the siphon for warm foams.
30:24If butter chicken's foam is warm,
30:26it was a great experience of butter chicken.
30:28I thought that was a little trick
30:30that we could take it with the siphon.
30:33We could take it with the siphon.
30:35Maratwara.
30:40When you look at this platter,
30:42there is a vibe that
30:43sometimes my mom goes to the kittie party,
30:46she doesn't know where she was from.
30:47She was from five-star hotel.
30:49But it's not the house.
30:51It's like a Y-Bas.
30:57What?
31:00Wow.
31:02Very tasty.
31:02Good, good.
31:03Oh, God.
31:07After eating this,
31:08I give them the food first.
31:10Because it was so good.
31:13I said, this is a musical.
31:14After attracting it,
31:16it's music.
31:17It's so hard.
31:20I mean, the best version of the aloo
31:21is the one of the best versions.
31:28It's a good idea.
31:30It's a good idea.
31:31It's a good idea.
31:32It's a good idea.
31:33It's a good idea.
31:33Very good.
31:34And it's best.
31:35It's a good idea.
31:37Fantastic.
31:40What you created.
31:42It's a platter to pick up a chum chum.
31:46For sure.
31:48I am surprised.
31:51It's a good idea.
31:53It's a good idea.
31:56It's a good idea.
31:59I saw Simran from the beginning
32:02that he has a lot of effort
32:04for his work.
32:06And the work that he takes
32:08is connected to his work.
32:11He doesn't have a lot of effort
32:11at any point.
32:14And he has a lot of effort.
32:20It's a good idea.
32:21And I feel like
32:22in the past eight or ten years
32:24I don't have to work.
32:25It's a good idea.
32:28It's a good idea.
32:31It's a good idea.
32:36It's a good idea.
32:37It's a good idea.
32:38It's a good idea.
32:40It's a good idea.
32:41We know how our financial conditions
32:43are.
32:44My sister has never been accustomed
32:46to my parents.
32:47We will have the maximum demand
32:50for the whole house.
32:51We never asked anything.
32:57We're living in a family.
32:58My mother and me
32:59are living in a house.
33:01It's not that
33:03I feel like
33:05I gave you a rent.
33:07I went shopping.
33:09This is my party.
33:10If I am a child,
33:12I will be a child for this.
33:13I will be a child for this.
33:16I am a child for the whole house.
33:19I am a child for the whole house.
33:22I am a child for the whole house.
33:25I am a child for the whole house.
33:25I don't like to die.
33:27I will give you so much.
33:29And now,
33:30I am with my child.
33:31So,
33:33MasterChef is a good idea.
33:34He is a good idea.
33:39Region,
33:41Equipment,
33:41Ingredient.
33:42Inoka,
33:44Sache,
33:45Istawa.
33:49Haha.
33:541000 on 100 points
33:56for you!
34:04We have to accept an idea will be party in a male
34:07Yes, I'm very guilty. Okay. Okay. I
34:17Shmeet Prabdeep Vikram or Ajankya up in a dish like right
34:26Very nice
34:28Yes.
34:30Yes.
34:30Yes.
34:30Yes.
34:32Chef, we got a waffle maker and we made a Indo-Mexican cuisine.
34:38And we got a protein, white chan and mutton.
34:42And we used both our platter.
34:44Chef, we have put the platter name on the platter.
34:47Let's go.
34:48Let's go.
34:51Let's go.
34:52Let's go.
34:53Let's go.
34:56This presentation is a very funny story.
35:08The cherry tomatoes, the cheese, all the things.
35:12It's been very old.
35:15I feel that we can do something much more.
35:22You have grilled the pineapple before putting it in the crepe?
35:25No, Chef.
35:26No, it's a good fruit.
35:27Especially heavy enzyme fruits.
35:29Papita, pineapple, these are high enzyme fruits.
35:33As you touch them with blood, you will have to burn it.
35:40You will burn it, boil it, and you will burn it.
35:44You will burn it and you will burn it.
35:56This, I have to give it to you.
36:00It's one of the best lamb patties I've had.
36:06This is so delicious.
36:22I think the waffle machine, you have underused your key equipment.
36:31You can do all the things you can add in the waffle.
36:36It's bite-sized, it's a star.
36:39Now, the waffle will be gone anywhere in the middle.
36:42No one will talk about it.
36:59Hello.
37:04Hello.
37:05Very new name.
37:06Very creative.
37:11Detailing, precision, nizakat, beautiful presentation, as always, thank you, chef, thank you.
37:17But you don't want to go down to the standard.
37:25I want to say that a lot of people have made Nergisi Kofta and Skawczak in this section.
37:30No one has made it from this perfection today.
37:33Wow.
37:35It's a good Nergisi Kofta or Skawczak.
37:38People say that it should be waxed.
37:40It should not be cooked completely.
37:42It should be like a melted mome.
37:45I want to see that consistency in this kitchen for so many years.
37:56You made a sponge, right?
37:58It's an interesting take.
38:00You made a sponge like this.
38:02You made some finger sandwiches that are steamed and healthier.
38:06It's a fantastic idea.
38:07I'm very happy that you made a good dish.
38:10I made the presentation and the colors.
38:14I'm very happy.
38:15It's a multi-color.
38:15It's beautiful.
38:17Thank you so much.
38:18You make a good chili.
38:20Put your Hook out.
38:29Doing it feels niceFAVNI as well.
38:39selling wheel.
38:40You made some organisms inside the car00sky.
38:40You have whipped one in your oilفiana.
38:41You have ate the gummies.
38:41don't remember.
38:42My name is Mindawa.
38:45Yes, the Armenah have gotten too close.
39:06It's almost like an abstract art that you have used abstractly and put it on top of it.
39:25It's a combination that Patto has dealt with, it's a genuinely tough combination.
39:30I think all of us in this room will agree.
39:32Sushi mat and avadi, cutlet sushi.
39:36Cutlet is combined in both countries.
39:39Japan is called katsu.
39:40We call it cutlet.
39:43It's another way that you can do it.
39:46Different and difficult.
39:48But, yeah.
39:50But, for the courage, it's a good girl.
39:53Yes, yes. Attempt.
39:54Attempt.
39:56Taish Shree Chandna Ji, tell me.
39:58Today we got a banana leaf.
40:03And a paneer.
40:04And we got a cuisine, Indo Thai.
40:07What's your name?
40:07I put it Hay Thai.
40:16What's your name?
40:22I put it Hay Thai.
40:22This is also paneer.
40:23Yes.
40:24It means that the base is the same.
40:26The salad is the same.
40:27It's a little bit different.
40:29Hmm.
40:31There's a truck here.
40:32I picked up paneer from the ingredients that I got.
40:35So, I have to use it in every element.
40:37Taish Shree, you used a protein.
40:39Everyone used a protein.
40:40The challenge was that you can show a protein in different ways.
40:46And I think that you had the most exciting cuisine.
40:49You could make a paneer with a paneer.
40:52You could crumble it and crush it.
40:55You could make a spring rolls with this paneer.
40:57There were many things that you could show with this paneer.
41:00It missed an opportunity.
41:03The base was the same.
41:05We didn't want to do any innovation.
41:09Your meat is a little bit.
41:12Javana, Dipali, Veenu and Avne, please take your dishes.
41:24We got a cuisine in Rajasthan.
41:27There was an air fryer and soya chunks.
41:41I think that is how the soya chunks of wrap is.
41:46It's a very good vegetarian option.
41:49I think it's a very big idea.
41:51I think this should be a very big idea.
41:52Whatever you put down the pantry, every meal and meat,
41:53The average of the pasta and rice has all added all of the brownies.
41:56But, so, it's a very good idea.
41:57Nobody can take it away.
41:58It's a good idea.
42:01and a little glass in a kitty party
42:03you served something in a glass
42:04you served in a glass
42:05so you can eat it without it falling everywhere
42:08so I like this idea
42:09where the problem is, it's very dry
42:14it's not appetizing
42:15it's a difficult time to eat
42:17it's very fast, it's not fun
42:20Chef, our dish's name is Andhra Kangan
42:24and we got Andhra Cuisine
42:27and grill pan
42:29and soya chops
42:31I've eaten so light papdi
42:45so airy
42:49it's nice, it's nice, it's spicy
42:52it's very tasty
42:53it's addictive and a little sugar
42:55it's very tasty
42:56yes sir
42:57this is the watermelon tomato
43:00it's brilliant
43:01yes, yes
43:02so refreshing
43:06the watermelon has soaked it
43:09it's delicious
43:10it's very refreshing
43:12did you grill it with watermelon?
43:14no, I just soaked it with watermelon
43:16so that we didn't use the main equipment
43:18and what was your core ingredient?
43:24soya chunks
43:25so that the most beautiful dish
43:27is not your core ingredient
43:30nor your core technique
43:31I'm sick
43:34Anju Manju ji
43:35please take our dish
43:36please take our dish
43:40I'm sick
43:41soya
43:45I'm sick
43:46and I was like
43:46this is a prawn
43:46which we marinated
43:47on the grill
43:51and we made the prawn
43:53on the grill
43:53and we also made prawn hall
44:08Today, you have mastered another equipment where the prawns are filled with the chillies.
44:14Brilliant!
44:15It's very big.
44:16It means that the chillies have flavour, the prawns are crunchy.
44:19The prawns are grilled and marination is fantastic.
44:22Yes, you don't understand the grill in the right way.
44:24It's a bit overwhelmed.
44:26It's a hit party.
44:28It's a hit party.
44:29It's a hit party.
44:30It's a hit party.
44:31It's a hit party.
44:33Sunita ji.
44:34Yes.
44:35So how did you feel today's master chef's kitty party?
44:38You all feel very good.
44:40You all feel so good.
44:41You all feel so good.
44:44And I love you from God.
44:46You're all good.
44:48Because I haven't seen these dishes in the hotel today.
44:51I've never seen from you.
44:53I've seen the stories from all you guys.
44:55Too good.
44:56But I was eating a nice restaurant in the morning.
45:00And I love you.
45:02I love you.
45:06Thank you so much.
45:07You came to our Kittie Party, you put a ronak.
45:11Thank you so much.
45:12A round of applause for Sunita Husha.
45:14A round of applause.
45:38A round of applause.
45:49Tasting, the Kittie Party finished.
45:52Now it's time for results.
45:56There were some elements that were inspirational in all the platters.
46:01There were many difficult combinations.
46:04We also felt that you would do it.
46:05But you all had a lot of these difficult combinations.
46:10And put it.
46:11Absolutely.
46:11Very nice.
46:14If we talk about the best Kittie Party platter,
46:18then we thought that there was one platter
46:21who explained this challenge.
46:24Their cooking method, region and protein.
46:28They justified it.
46:30And that is the Kittie Party snacks platter.
46:39Simran and Himanshia aab.
46:41Thank you for the best Kittie Party.
46:47I would like to know what the most popular Kittie Party Gabon made if you,
46:53haven't you?
46:56We're going to get to this challenge.
46:59So we are very excited to be here in the Elimination Round.
47:00So they will get the Black Apron.
47:06Sai Shri and Chandra,
47:09the dishes are the most popular.
47:12You both go to the Elimination Challenge.
47:21Please welcome Dheera Gupta and Sanjay Mishra.
47:26We both are foodies.
47:28So we are very excited to be here.
47:30Let's tell you a challenge.
47:32We will make food in one birthday.
47:34Use it to go back and use it.
47:38I don't even know how to do this challenge.
47:41How many times do we have one birthday?
47:45It's 70 minutes.
47:48Don't do justice.
47:51We are very inspired your clothes.
47:52We are very inspired.
47:54Okay, so you will wear shorts.
48:01Very nice.
48:02We are so familiar with you.ininis
48:11Oh, oh, oh, oh, oh.
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