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00:18Welcome to MasterChef India, co-presented by Vibamiro Ketchup and Sauces, co-powered
00:22by IKEA, Fortune Chakshi Fresh Ata, Partner Kohler, Catch Salt and Spices, Vijay Sales
00:27and Swiss frozen snacks.
00:57So this week, if you don't want to wear that black apron, you don't want to leave your dreams
01:01and leave your dreams at home.
01:06Listen to my attention. Give your best today.
01:39Why?
01:39Why?
01:39Why?
01:42Why?
01:43Why?
01:55Why?
02:15Why?
02:26Why?
02:31Why?
02:36Why?
02:39Why?
02:40Why?
03:04Why?
03:06Why?
03:07Why?
03:42Why?
03:54Why?
04:00Why?
04:01Why?
04:03Why?
04:04Why?
04:31Why?
04:34Why?
04:42Why?
04:47Why?
05:00Why?
05:01Why?
05:01Why?
05:02Why?
05:02Why?
05:02Why?
05:03Why?
05:03Why?
05:04Why?
05:06Why?
05:07The first challenge was Simran Himanshi's dish, so you will choose your first time.
05:20Chef, we will choose walk.
05:23Walk.
05:24Anju, Manju.
05:25We want to take a bite.
05:27Chef, we will take a bite.
05:28We will take a fry pan in the answer.
05:30We will take a pressure.
05:32Do you have a bite and a saute pan?
05:34Yes.
05:34Toss pan.
05:35Toss pan.
05:36Steamer.
05:37Now, you choose your first time to choose your first time.
05:43Use this first time to make a dish of MasterChef level.
05:48For this, you will get 75 minutes.
05:51There are 5 minutes included in MasterChef's World Class Pantry.
05:57Which will take a bite and take a bite.
05:59Alright?
06:01In the special zone of MasterChef's World Class Pantry, you will get a wide range of super tasty ketchup, a
06:08variety of creamy mayonnaise, dressing, sauces, spreads and instant noodles and Chinese sauces.
06:13Because the strength becomes a real.
06:17And in the next zone, you will get all the beautiful plates and bowls.
06:21And here, you will get cast iron pans, premium nonstick cookware, stainless steel cookers and knives.
06:27You will get a rack in Fortune.
06:28You will get Fortune Chakki Freshata, Suji, Meida, Fortune Soyabinoil, Fortune Mustard Oil and more.
06:36And for your cooking stations, you will get a bold and luxurious look.
06:39You will get a multi-purpose, spacious and durable sink.
06:43And with touchless technology and multi-spray options, innovative faucets.
06:49With catch salt and spices racks, you will get a variety of catch sprinklers and pink rock salt.
07:00And you will power the electronic appliances of the kitchen.
07:03In the zone of Wijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders and all
07:10that.
07:12With the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets, delicious puff paratha,
07:20puff pastry sheets, crispy threads, tasty kunafa dough and all that.
07:30Get set, Partan!
07:37I have to run into the pantry and take the pantry.
07:40I have to put everything in the basket.
07:42I have to think about what I can use today's elements of the one-pot challenge.
07:48As we enter the world-class pantry in MasterChef, I am confused by seeing all the ingredients.
07:55I forget about making a banana.
08:00Last one minute.
08:01Arshana Ji, what have you missed?
08:03I am looking at it.
08:05I am looking at it.
08:05You are looking at it.
08:06You are looking at it.
08:08What have you left?
08:09No, sir.
08:11No, sir.
08:12I am looking at it.
08:13I am looking at it.
08:15I am looking at it.
08:17I am looking at it.
08:18Last 30 seconds.
08:19I am looking at it.
08:20All the Englishmen are good.
08:21I am looking at it.
08:23I am looking at it to the counter.
08:23Vikram has warmed up the water.
08:26I am looking at it.
08:27I remember that I am making bread.
08:29I have to see that I forgot to eat.
08:30Don't forget to bring East.
08:32Ten.
08:33Nine.
08:35When I started 10-9,
08:37I ran back from the counter.
08:41Three.
08:42Two.
08:44It's the second round of Ajinkya.
08:46And one.
08:48Water running.
08:49East.
08:50If I didn't run away from East,
08:56he didn't bring East.
08:58We didn't bring East.
09:03We both had a job.
09:06I told Rupali,
09:07I had told you,
09:08that you would make a restaurant.
09:10I'm going to put a hot sauce here.
09:16We thought that
09:17we will make a baby.
09:19I will make a baby.
09:20I will make a baby.
09:22I will make a baby.
09:27I told you...
09:27We have divided our work.
09:28The biggest problem is that the stardom is one of the same.
09:37The challenge is very challenging.
09:38We have to make a stardom in one stardom.
09:40It's a very difficult one.
09:42You should fry it in one stardom.
09:43You should fry it in one stardom.
09:44You should fry it in one stardom.
09:45You should also steam it in one stardom.
09:49I have a lot of pressure, sometimes I can eat, sometimes I can do something with it.
09:53My plan is that I am making a different flavor,
09:58and I am giving a base under the bottom,
10:00and I want to present it in a house.
10:07Today's challenge is very difficult,
10:09because we have used a place to make gravy,
10:12a place to make masala, a place to make chowal.
10:14Today, we have to do it in one place.
10:16We have to do it in one place.
10:16I have made gravy, chattani,
10:19and I will cut it in another place.
10:20We will boil it in one place.
10:28The chance to choose the first time we choose the curry,
10:31so that our curry will be fried,
10:33so we choose the curry.
10:39We have mixed this curry,
10:41because this curry is very good,
10:43and we will eat it very quickly.
10:46So, we think that we will do it with all the items.
10:54How is it? How is it?
10:56The chef is just coming up.
10:58It's coming up,
10:59because the filling of my chicken is ready.
11:03So, you are doing cooking,
11:04and you have to put your wife in the cooking.
11:06My chef is also doing it.
11:08What are you planning on doing?
11:09What are you planning on doing?
11:10And how do you provide your work?
11:12The chef,
11:13in North East,
11:14we have made chicken chicken,
11:18which is a black sesame gravy.
11:20So, we are making it in a roulade.
11:23We are making a filling of black sesame,
11:25which is my chicken roulade.
11:26and we will put a caramelized cauliflower,
11:30and we will put a raw mango salad,
11:32and I will put a bell pepper and tomato sauce,
11:35which I will put in the oven.
11:37So, how do you cut the chicken for the chicken?
11:40I am using the chef's breast.
11:42I will cut it and pound it,
11:43and then I will push it.
11:45Then I will flash fry it.
11:47You are using the chicken breast,
11:47and usually it is very dry.
11:50Yes, chef.
11:51So, when you put it in the oven,
11:52just make sure,
11:53that it is at the right temperature,
11:55and at the right time.
11:57Usually,
11:58when we put it in high heat,
12:01it will retain the juices from outside.
12:05This is your tip of the day today.
12:07Thank you, chef.
12:09So, the thing that I have in my mind,
12:12is that my chicken should not dry,
12:13nor undercooked.
12:14I will give them a perfect cooked chicken.
12:16the chicken that has been moved.
12:17I think a black apple is sitting on my face.
12:20And I am so scared that
12:21that chicken dry is out here.
12:23I will give them to my face.
12:25And then its just a black apple.
12:28The chicken is coming on my face.
12:31Harchana, Rupali.
12:33How are you?
12:33Yes, sir.
12:35Yes, I am running.
12:36What are you going to do today?
12:37I am doing super big.
12:39Big big.
12:40Big big.
12:41Big stock.
12:43Big city.
12:44Big city.
12:45chicken chicken chicken button
12:48usually
12:48yeah
12:50yeah
12:51yeah
12:52yeah
12:54yeah
12:55yeah
12:56yeah
12:57yeah
12:57yeah
13:12yeah
13:14yeah
13:14yeah
13:14yeah
13:15yeah
13:16Yes, yes, yes, yes.
13:17It will be added to it, and it will be sealed.
13:21Yes, yes.
13:21So the chicken will be mixed with the juices in the juices,
13:23and the pork will leave the juice and the water will leave it.
13:26This is the most important part.
13:28I will give you a small tip.
13:30When we put a mutton, because it's a half-hour,
13:33if the pork is cut, it will go out.
13:35The chicken will be mixed quickly, and it will be mixed.
13:39When we cut the pork, it will go well.
13:42When we cut the pork, it will go well.
13:44When we cut the pork, it will go well.
13:47Because if it's gone, then you will wear a white apron today.
13:53It won't go well.
13:57Chef Vikas and Chef Kunal has given us a good idea.
14:01So we have put the chicken well,
14:04and started to keep the chicken well.
14:11What is the chicken well, and what is the chicken well?
14:14What is the chicken well, and what is the chicken well?
14:15We are giving a tribute to Indian Railways.
14:18What?
14:18Indian Railways?
14:19The meat of the railway?
14:20The savoury.
14:22The railway mutton curry is made with a sauce.
14:25The other nostalgia is made with beetroot cutlets.
14:29We are making the cutlets with the mutton and beetroot cutlets.
14:32We are making the cutlets.
14:33And we will serve a brioche bread.
14:35Which will be put in the oven.
14:37The rest will be put in the oven.
14:39But why did you choose the concept of railways?
14:42We love to travel.
14:43We had a lot of travel in childhood.
14:45We will have a lot of activities.
14:46We have to be able to travel in the trains.
14:48We would have to eat something from each station.
14:51We would not love to eat our cutlets.
14:52I could have got some memories from it.
14:55Some memories are made from it.
14:57So why did we think we should have to spray something out of railway?
15:01Very interesting.
15:01I don't think it's a good choice, it's a good choice for the mutton.
15:05Yes, so it's a good choice for the mutton, but bones will be used for the gravy and the stock.
15:09So it's not about the mutton curry, right?
15:13Basically, it's not about the mutton curry, it's about the railway curry.
15:15The mutton is about the railway curry, but you're making something different.
15:18Yes, I'm separate.
15:19The inspiration is from the mutton railway curry.
15:22It's like you're driving the railway engine on the other side, and you're driving the bus on the other side.
15:27We're talking about the mutton curry. Why do you feel like the mutton curry?
15:31We're talking about the mutton curry.
15:33We're trying to get the bones out of the oven.
15:36We're trying to get the bones out of the oven in the oven.
15:38We've traveled a lot in the oven.
15:39We've traveled a lot in the oven.
15:40Nina and Tharn have traveled a lot in the oven.
15:42The railway curry will be the most favorite.
15:44We'll come here.
15:45Because we're misrepresenting this dish.
15:49Actually, you're making a cutlet.
15:52I think you're coming in the right direction,
15:55but you're not going to explain it correctly.
15:59There's a ticket.
15:59There's a ticket.
16:00We're going to go further.
16:01Yes.
16:02We'll do it in the right direction.
16:04Thank you, sir.
16:05It's a little bit of time,
16:06and we'll get more flavors.
16:08We're talking about the flavors,
16:10because we're roasting the bones.
16:13When we're roasting the bones,
16:14the flavor of the bones,
16:15the depth of the bones,
16:16is our work.
16:17It is something that I can say.
16:31It's a very special thing.
16:32This is what I'm doing.
16:34It's this is what I'm doing to make us have a lot like it.
16:36This is what I'm doing.
16:37Here's what we're making thisaplet is.
16:39Here's what we're making.
16:42Here's what we're doing.
16:43Here's what we're making.
16:47We are making Kanika rice.
16:51If you have written a book on the books, what will be Kanika Bhat?
16:58Yes, it is very good.
17:00We hope to have a taste of Kanika rice.
17:05We are making Kanika rice.
17:05We are making a Malai Bengan Bhatta.
17:07My dad is making a very favourite.
17:10We are making a banana stem with a green tree.
17:15But we are making a black juts.
17:17And we llamado Suka Amla.
17:21The is making a onions for they is bunny.
17:34And cut it off.
17:35and you will also become a fruit and what will happen in you?
17:39A fruit of beetroot.
17:40And a fruit of beetroot.
17:42Then the fruit of beetroot will also become a fruit.
17:44What will you do now?
17:45So I felt like I was in my mind,
17:48that there was a small child in them.
17:51Two items have been done.
17:52I don't know, a fruit of beetroot.
17:54Two items have been done?
17:55Yes.
17:56Two items have been done.
17:57Rice has been done.
17:58And the fruit has also been done.
18:00And this is the third item.
18:02You have a great advantage.
18:03I remember my mom.
18:05My mom didn't make food in a lot of vegetables.
18:08Yes, me too.
18:09What is it?
18:09She said, you have to take 4 vegetables.
18:11You have to take all of them.
18:12You have to clean them up.
18:14We do that too.
18:15I do that too.
18:16I don't do that too.
18:18I don't do that too.
18:18That's why Anju Manji.
18:20That's why people see more vegetables and run away.
18:26I feel like Anju Manji is an advantage.
18:29Because there is a habit of making food.
18:30Yes, yes.
18:32You have to take advantage of this advantage.
18:33Yes, yes.
18:33In the last two?
18:34No.
18:36No.
18:37No.
18:37No.
18:37No.
18:38No.
18:38No.
18:38No.
18:39No.
18:39No.
18:40No.
18:41No.
18:41No.
18:42No.
18:46No.
18:47No.
18:47No.
18:51No.
19:06No.
19:13No.
19:14No.
19:14No.
19:14No.
19:16No.
19:17No.
19:18I learned to make food and cater to the theatre.
19:21The theatre is so big in the kiosks.
19:25If I give everything, I can't make food.
19:31I'm just a star, a star, a star, a star.
19:34And I'm not a star, I'm not a star.
19:37I'm not a star, I'm not a star.
19:39I'm not a star, I'm not a star.
19:43But this is chaos.
19:44You can see what's on the table.
19:46Yes, it's a little bit.
19:47It's like this.
19:48What do you think?
19:50We're going to make a aam panna.
19:52With a aam panna?
19:54Aam panna?
19:54Aam panna?
19:55Salah!
20:03After a dish, we had to make a dish.
20:06We had to clean it quickly and then we had to mix it.
20:08Because every dish has a different flavor.
20:10Aam panna is different.
20:11If we drink it, we mix it with the flavor.
20:15We have to test it wrong.
20:16I didn't understand this challenge.
20:19How many times do we drink it?
20:21Aam panna is the same.
20:23Aam panna is the same.
20:25To drink it.
20:25We had to fry it.
20:27We had to fry it.
20:29It was a difficult time.
20:31I thought that 90 minutes will be enough.
20:33It will be a coffee.
20:39How many of you are here?
20:42We are here.
20:44We are very inspired by you.
20:46We are wearing clothes.
20:47We are also very inspired by you.
20:48So, you wear shorts or wear shorts?
20:50No, you wear traditional clothes.
20:53I wear traditional clothes.
20:55I wear shorts and jackets.
20:57We wear all the same.
20:58We are one of the same.
20:59Yes, absolutely.
21:01We are also the same philosophy.
21:02We are one of the same.
21:04We have one of the same aspirations.
21:06We have all the aspirations of our bucket list.
21:08And this is the drama that
21:10what is my life now?
21:12Is this my life now?
21:14It's done.
21:15Now just keep attention to someone.
21:19Keep attention to children.
21:20Keep attention to children.
21:21Keep it.
21:22Keep it.
21:23Keep it.
21:23Keep it.
21:24Keep it.
21:24Keep it.
21:25Keep it.
21:26Keep it.
21:26Keep it.
21:27Keep it.
21:31It was very good to meet you.
21:33Yes, it was very good.
21:34Now let's see what we are going to do.
21:36Yes.
21:37All the best.
21:43This is the Gangdhe Brothers.
21:46Hello.
21:47Hello.
21:48This is the Gangdhap.
21:49This is the Kingdhap.
21:50Yes.
21:51This is very popular.
21:54From Nagpur.
21:56We are going to the cafe.
21:57I am telling you,
21:59the food has given me.
22:00I have given them a lot.
22:02I have given them a lot.
22:03I have given them a lot.
22:08This is a very good experiment.
22:10This is the mutton.
22:12We have not got the mutton from the Mughal.
22:14Yes.
22:15This helps you.
22:17This is a great you know.
22:20We are the male we have.
22:25Here he is.
22:26Yes.
22:27There is a difficult task.
22:30There must work on a large pear field.
22:32stop it?
22:34Yes.
22:35Where is this part?
22:36There is only a mother.
22:37You live in Mulain.
22:38Yes.
22:39That is the same.
22:39Some really good things out there.
22:40It is right.
22:41How buena to have it.
22:42Do you like Sanjay sir's picture?
22:45All the best is my favourite is Sir's acting, yes.
22:48Do you know any dialogue?
22:49Don't do just change.
22:52What are you saying, it's 70 minutes.
22:55That's why you say, don't do just change.
22:57Don't do just change.
22:59Yes.
23:00The last two minutes of the chef's chef is the last two minutes.
23:09I want to say that our dish is special today
23:12and give us a homely wipe.
23:14IKEA plate has made the plating elegant and doable.
23:17It's exactly the same as you want in your home.
23:26I forgot to plating, I have time for plating.
23:29I've seen this, I'm going to put it in there.
23:31I said, let's leave the plating, let's plate it.
23:34Two minutes left, I checked the steamer on our stacked lasagna.
23:39Sometimes I feel like the layers are on the top,
23:42the layers are on the top, the layers are on the bottom.
23:44If the layers are not on the bottom,
23:47then it can be a little bit.
23:50I thought of plating, but I had to do a little bit more work.
23:56I don't have any satisfaction.
23:58I feel like we are very satisfied with the taste.
24:01I like the taste.
24:02How much will you like?
24:03Ten.
24:06Nine.
24:09Eight.
24:12Seven.
24:14Six.
24:16Five.
24:18Four.
24:21Three.
24:23Two.
24:24Four.
24:25Four.
24:27Time's finished.
24:28Peace together.
24:30Good job, everyone.
24:33Ajankir, Vikram, take your dish.
24:45Much better.
24:55What did you get and what did you get?
24:56It was a saucepan.
24:57It was a saucepan.
24:58So, we got the inspiration of it.
25:01And we do a lot of travel from childhood.
25:04So, our dish is also called a saffar name.
25:07And it's inspired by the railway.
25:11So, usually, there are cutlets in the railway.
25:14So, today there are cutlets.
25:15But today, we have made the mutton and beetroot.
25:17Okay.
25:17And then, there is a curry that is made in the railway.
25:21The curry is made in the railway.
25:22So, we have made the curry in the aloo.
25:24In a chokha form.
25:25In a chokha form.
25:26In a chokha form.
25:27And the gravy is made in the railway curry.
25:30And then, usually, there is a white bread.
25:33So, we have made the bread.
25:36And then, we have made the kale chips.
25:41Very nice.
25:42This is looking beautiful.
25:44It's looking so rich and beautiful and professional.
25:59English presentation.
26:02It's a good thing, friends.
26:04Yes.
26:04I always have a precision in your dish.
26:06It's always looking for proofing of bread.
26:09I can feel it's perfectly proofed bread.
26:12You don't have a kale chips.
26:14So, you don't have a little bit of a crunch.
26:17It's not crunchy.
26:17The chips are not.
26:18So, what do you have used kale?
26:22Amazing is the world.
26:27Brioche's texture.
26:28Brioche's colour.
26:30Amazing is the world.
26:33Very nice.
26:57Wow. Very nice. Very fresh.
27:01Amazing. Amazing.
27:22Oh my God, the sauce.
27:26What have you done?
27:30It's good.
27:32So good.
27:35So good.
28:04Good.
28:06So good.
28:13So good.
28:15So good.
28:15So good.
28:17So good.
28:31So good.
28:34So good.
28:35So good.
28:45So good.
29:03So good.
29:05So good.
29:32So good.
29:45So good.
29:47So good.
29:56So good.
30:06So good.
30:09So good.
30:14So good.
30:41So good.
30:44So good.
30:44So good.
30:50So good.
30:51So good.
31:15So good.
31:18So good.
31:44So good.
31:59So good.
32:14So good.
32:17So good.
32:18So good.
32:22So good.
32:31So good.
32:48So good.
32:51So good.
32:58So good.
33:01So good.
33:03So good.
33:08So good.
33:10So good.
33:17So good.
33:25The garlic, it's a regret.
33:32If you put a small bulb in a small size, it would be better.
33:38Or if you put it in half, it would be better.
33:41That's right.
33:42It's a good lesson.
33:45How do you like chicken?
33:47The flavor is big.
33:48If you put it in half, it would be better.
33:53Full marks.
33:54Very nice.
33:57Simran Hemanshi.
34:01What's this dish?
34:03Our dish is called Kassundi Connection.
34:07We've been eating a lot in Bengal.
34:11It's inspired by our take.
34:14The food is inspired by Luchy.
34:18We've made a fish sausage.
34:26The sauce is called Kassundi.
34:28And the salad is called 5 morn.
34:30It's amazing.
34:32It's amazing.
34:33I didn't understand Luchy.
34:34You've made it.
34:36The fish sausage is in there.
34:39You don't have any details and colors.
34:40I feel that you can't use it.
34:46This fish is technically very good.
34:50It's a creaminess that you've achieved.
34:53It's very difficult to achieve it.
34:56It's strong for this dish.
34:58Now, with Kassundi,
34:59it's the best with Kassundi.
35:01You've also added Kassundi with Kassundi.
35:04Again, very strong flavor combinations,
35:07very strong techniques.
35:08But when there are many strong players,
35:10there's no need to be a strong team.
35:14So, when you're mixed,
35:16you won't be able to have a dish.
35:19You won't be able to have a dish.
35:21But good techniques and good flavors.
35:27Avni and Venuji.
35:35Let's see.
35:36Oh, wow.
35:45We've made a unicorn than-took.
35:48Than-took.
35:49If I talk about the presentation,
35:51I know there's a lot of effort,
35:52but almost to the border,
35:54I know it's synthetic.
35:59It's a lot of colors.
36:02These are discs in the back.
36:04How are they made from this?
36:05They made from this?
36:05Ata.
36:06From this?
36:06Ata.
36:07You have made the discs with this whole cake?
36:12One, two, three.
36:13You think that it will be cooking from the beach?
36:18How big of this disc?
36:20Now, you're looking at this?
36:22I said,
36:22I don't think that you were looking at it.
36:27I'm really interested in it.
36:29I'm really interested in it.
36:31I'm really interested in it.
36:34I'm really interested in it.
36:41It's perfectly visible.
36:45But inside, the water is really good.
36:47I prefer to eat food.
36:48Even as well.
36:49I'm really interested in it.
36:52I really enjoyed it.
36:59I think it's fun.
37:05Just for the approach to the team,
37:11I would like to try and manage it.
37:27This presentation is trying to become modern, but it is not possible to be able to become.
37:36The taste of the taste is the taste of the taste of the taste.
37:44But there is no enough for cutting the taste of the taste.
37:49This apple bonbon is not possible to cut the taste of the taste.
37:55I have taken the taste of Yasmin.
38:01I have taken the taste of the taste.
38:02I have made a pressure cooker.
38:03Our dish is called Vaktka Swat.
38:06We thought that we would like to tell you that we are not at 9 or 8.
38:12Chef, this is a dessert.
38:14The base is a dish called Kurmi.
38:19It is a sugar-free.
38:22The base is the base.
38:24The base is the base.
38:25It is a sugar.
38:26The base is the base.
38:27The base is the dust powder.
38:28It has a little bit of nolan good.
38:31It has a nutmeg.
38:32It has a flavor.
38:34The base is 4 types.
38:37It has 4 flavors.
38:39It has 4 flavors.
38:39One is the ginger full flavor.
38:41One is the mulberry.
38:44It's a tute.
38:45One is the banana and one is the orange flavor.
49:11Now, we're going to plate it with a plate of pizza sauce.
49:24This is our recipe.
49:26And we believe that our work will be very tasty and yummy.
49:30Because our work will be Viva.
49:37Please welcome Chef Sanjotkir.
49:42Your challenge is to make Chef Sanjotkir recipes.
49:46First of all, you have to preheat the oven.
49:49Measurement is easy to measure.
49:53You will make good things, but you made a small mistake.
50:01Please welcome our audition superstar, Chef Ratna Tamangka.
50:07Trick it on air.
50:09Whoa!
50:12Your game.
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