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16:59Because what happens?
16:59The cream starts to sit under the weight of the bottom.
17:02You have to find a texture under the custard and cream.
17:06If you try to fill the cream.
17:10The most important thing in MFV is dryness.
17:14Yes.
17:15Because if you overpower this thing, it will dry again.
17:18So, whatever moisture, sauce, coolie...
17:21...it is necessary to balance the dryness.
17:24Yes, sir.
17:25That was your today's video.
17:27Thank you, sir.
17:28Yes, sir.
17:28When you came to the beginning, I thought you will be sitting there.
17:32Yes, sir.
17:33But do you know where it will be?
17:34Yes, sir.
17:35We are bringing new inventions to new things.
17:38Yes.
17:39We are bringing new stories.
17:40Yes.
17:41We will be in front of you.
17:41Yes, sir.
17:42It will be a very favorite family.
17:44Not only if you don't want to be proud of the world today.
17:47Yes, yes.
17:48Right?
17:48Give us something new.
17:49Give us something fresh.
17:51Yes, sir.
17:52We will try to do our best.
17:54Shall we?
17:54Yes, sir.
18:01Yes, sir.
18:01Yes, sir.
18:04Yes, sir.
18:24So, this is the chicken element.
18:26This is the chicken element.
18:27It's chicken?
18:27No.
18:28Chicken mince.
18:29It's not chicken.
18:30Yes, it's chicken.
18:31It's the surprise.
18:32Yes.
18:33It told you, I had a secret.
18:35It's a bit dehydrated.
18:35So, we will make a soil.
18:39The soil in the soil, the gravy I have put it all into.
18:43I am dehydrated and dehydrated.
18:45The gravy will be made, a powder.
18:48The powder will be made.
18:48I will add some black sauce, for colour, and some red.
18:52For the crumble and crunch.
18:54It will go under the soil.
18:56And on it will be mushrooms.
18:58And I have also pickled vegetables and some drop in the chutney.
19:02some drops or some elements.
19:04That's a very good thought.
19:05Brilliant thought.
19:06But what happens?
19:08You're trying to take this very far away.
19:12Chef, please, call it back.
19:14I don't understand anything.
19:16I don't want to take it off.
19:18I don't know what to say.
19:21I'll do it, I'll do it.
19:22I'm just doing it.
19:24In the curry, dehydrate a mushroom chicken.
19:28We're trying to make it a forest.
19:29We're trying to make it a forest.
19:31And normally, what happens is that the real soul of the dish
19:35will die.
19:37I think that if you want to add a little bit of curry drops
19:41in it and dehydrate all the curry,
19:45then we will also get a feeling of chicken curry
19:47and the forest.
19:48And your soul of the dish will change.
19:51I think that your dish will go a little further.
19:54OK, Chef.
20:01MasterChef, you have only 15 minutes left.
20:04Start with your dish.
20:07We were confident that we had our work in the time.
20:12We're going to start a little bit.
20:14We started the plating.
20:16Our compote is ready.
20:17We were all ready.
20:19I want to give the pastry a good finesse.
20:22But I don't give it.
20:23I don't have time because we don't have time.
20:25We will have at least 17 to 18 minutes break.
20:28And we also need 5 to 6 minutes plating.
20:30So, as my dough is shaped, I'll shape it and make it a little carving.
20:35And I'll put it on the egg wash.
20:37And I will put it on the eggs.
20:38It's a little bit small.
20:40It's OK.
20:43It's OK.
20:44It tastes good with it.
20:45It's Rshi, it's all, look.
20:47Let me put it on the rice and explain it.
20:49Look, that strawberry is cut.
20:52I'm using a much thicker cut.
20:54You don't need this stuff.
20:55It's not this video.
20:56That's what I'm using.
20:57That's not it.
21:01And take it.
21:01We haven't started plating yet.
21:04It's about Chinta. Please start plating.
21:07I was checking out that the main ingredient in the oven
21:12which we dehydrate the curry
21:14should have a flavour.
21:15If it doesn't come, it will shine.
21:18It will shine in one minute.
21:20If it will shine, the rest of the components will remain
21:22if it will not be dehydrated.
21:25I checked in every 5 minutes.
21:27It was like the oven is closed.
21:28It's like the oven is closed.
21:31Our pastry is cooked.
21:34I have a tension.
21:34It's about 2 minutes before it is cooked.
21:37It's about 2 minutes before it is cooked.
21:38We have a lot of tension on the plate.
21:42Everyone is ready.
21:44We have to start plating.
21:46I see that my dish is not ready yet.
21:50Do you start plating?
21:51Yes, I do.
21:53Yes, why?
21:53It's hot.
21:54It's hot.
21:54It's egg whites.
21:55It's hot.
21:56It's hot.
21:58It's hot.
21:59It's hot.
22:00It's hot.
22:01I don't have to do much.
22:02Let's go.
22:02Let's go.
22:03Let's go.
22:05Barar Sahib.
22:06Sir.
22:06Look at Shep Banju's face.
22:08It's such a gulabi.
22:10Today, it's extra gulabi.
22:11It's such a gulabi.
22:11It's such a gulabi.
22:12It's such a gulabi.
22:13Let's go.
22:14Don't just call me.
22:17Don't call me.
22:18Say it, Mom.
22:19Say it.
22:20Say it.
22:20Shep Banju.
22:21Say it.
22:22I will not dance.
22:23But I would like to dance with you.
22:27Okay.
22:28Go.
22:32Oh
22:59All of them were burnt, then we have to dance.
23:02Last two minutes.
23:29Puta lay this to me KJ are a perpetrator on us
23:36No art
23:39Stop
23:41Hey
23:43Punch
23:46Car
23:48Dean
23:50Oh
23:52Oh, hey, that's it time for them be together
23:59Let's see, today's challenge was very simple.
24:03You had to recreate the iconic dishes of Kapoor's iconic dishes in a new way.
24:09And the table in front of us was really beautiful.
24:18Dr. Nala, you're on the side.
24:20Let's go.
24:21Here is the Archanna and Rupali made of biryani.
24:32Oh, that's what I'm talking about.
24:35Oh, that's what I'm talking about.
24:36You got to get the favorite Rishik Kapoor's favorite.
24:40It was a mutton biryani.
24:41You've got to get it in a new way.
24:45Today's day, there was a biryani.
24:48There's a lemon and lemon grass flavor in the rice.
24:53There's a lemon flavor in the rice.
24:55And there's a salam, the mirchi, the salam, the spinach, the pomegranate, and the smoked, the benggan.
25:03And this dough, you can eat it for the show?
25:07Yes, you can eat it. It's cooked.
25:08What's the most, a potty color.
25:13Hey, hey!
25:14Wow.
25:17Such a beautiful idea.
25:20In the first place, I can tell you about it, the leading technique, the shirt, is perfect.
25:26Because the shirt needs to be smooth, it meets with ease.
25:31So you've definitely dressed it in the right way.
25:34Very good.
25:34Let's taste the rest and get it done.
25:50Superb.
25:52Genuinely.
25:54Superb.
25:58Archena Rupali,
25:59talk about the flavors of the biryani.
26:01Perfect.
26:03Archena Rupali,
26:05this is what you have made with biryani.
26:07If you have chintu uncle,
26:09you will also like it.
26:11Well done.
26:13I have no compliments.
26:16Vishnu Ji, Harshani Ji,
26:18come on.
26:20What a story.
26:26Shindhi's dish,
26:28dal pakwan,
26:28which is our world's favorite,
26:30hopefully a new twist.
26:35Tell us about this new idea,
26:36which way you have made it?
26:38Sir, we have made it in the shape of cannoli.
26:40We have made the flavor of the dal,
26:41and we have made salsa with it.
26:44And there is black grapes,
26:47Chutney.
26:47Okay.
26:48And Emily's Chutney.
26:50And Green Apple's Chutney.
26:52And there is also passion fruit.
26:55But there is no more pipe.
26:56Good idea.
26:59Brilliant.
26:59And before I start tasting,
27:02I will tell you,
27:03I am very happy with this plate.
27:06This sauce should be smooth.
27:10Besides that,
27:11Wow.
27:14You should have a day.
27:24You should have a day.
27:29You should have made a lot of cheese.
27:30I have made a lot of cheese.
27:31I can see it in the face.
27:32You have a lot of cheese,
27:33because we always say,
27:35that we have not a fun.
27:37Today,
27:37I am sure you are cutting the plate.
27:39I am cutting the plate.
27:40I am cutting the plate with cannoli.
27:41It's a shell perfect.
27:43I swear.
27:44It's very soft and crisp.
27:47There are all kinds of rust and flavors.
27:51The stuffing of the kanoli is brilliant.
27:55The chutney, especially the imli.
27:59Fantastic.
28:00This is one of the strongest dishes in this kitchen.
28:07Thank you so much.
28:08The people have done great today.
28:13They are scared. They are scared.
28:15They are scared of us.
28:18Don't sit down, they have heart beat.
28:23My restaurant is in Dubai.
28:25There is a dish called Daal Pakwan Tacos.
28:29We give it to the taste of the taco.
28:31This dish is wrong.
28:32It's actually Daal Pakwan Kanoli.
28:33Thank you very much.
28:38Thank you very much.
28:40Daal Pakwan is something that is my favorite.
28:45There is Jama in Jama.
28:47Jama.
28:48A very famous restaurant.
28:49Gulaab Jamun.
28:50There was a Gulaab Jamun.
28:52My grandfather brought us to it.
28:54And we were going to eat Daal Pakwan.
28:56But this is what you made from different ways.
29:00This is fantastic.
29:02And I am going to tell my mom.
29:04If you want to see this dish,
29:06then try this.
29:08Wow.
29:09Wow.
29:09Wow.
29:10Wow.
29:10Wow.
29:10Wow.
29:27Thank you Joe.
29:30Thank you so much.
29:31That is what you see here.
29:35Uh..
29:37My dish's name is Milolo Pearl, which inspired me with tea and roti, and a pearl with tea.
29:48This is a bonbon made with the white chakras. There's a filling of tea.
29:52It's a very big cut. Jeff Kunal broke it.
30:00What is this?
30:02Hazelnut.
30:03Hazelnut.
30:03I'm going to make a tear with the caramel.
30:15The dish you translated to the international flavor is excellent. Absolutely excellent.
30:26And from my side, you both, Lulula.
30:30Thank you very much.
30:31Well done, well done.
30:32You added different layers of complexity.
30:36There are different textures, flavors, and the most important, colors.
30:41From the colors, you know this dish.
30:46Best part, portion size control.
30:49A beautifully plated dessert.
30:52Taste is very big.
31:03I'm so happy with you.
31:06Very nice.
31:13We have made a dish from Ranadir Kapoorji.
31:16It was called Malpoa Rabdi.
31:18We made it a little unique.
31:20We made it in Brandy Snap.
31:23The flavor of Rabdi, we made it a little strawberry.
31:26We made a strawberry sauce.
31:28We made the gulgul of Rajasthan.
31:32We also made a chocolate.
31:34It has a flavor of kadi patty.
31:36In chocolate?
31:38Mm-hmm.
31:47What is this?
31:49Add dry food.
31:51Add coconut.
31:52Add kadi patty.
31:52Add a little flavor.
31:54Add white chocolate.
31:55The milch is so amazing.
31:58It's too good.
31:59The milch is so amazing.
32:00It's good.
32:01It's genuinely so good.
32:06It's the second time I'm going to eat your food.
32:08I don't know what I'm eating.
32:11The chocolate, kadi patty and coconut.
32:15I don't know what reason.
32:16I don't know what reason.
32:17But I'm doing it.
32:19Like Vikas said.
32:20It's not being sensory here.
32:22But the people say, eat it.
32:24It's tasty.
32:25Absolutely.
32:27I'm enjoying my food.
32:29Enjoying my food.
32:30Yeah, really.
32:31It was an enjoyable dessert.
32:34And I never thought, honestly,
32:37that the dishes of our family can be so different.
32:41True.
32:41True.
32:42I think it's just going so well.
32:45And so good.
32:47And hats off to all the contestants.
32:50Sare ke sare.
32:52I mean, it's fun.
32:53But please, give me this recipe.
32:57Kadi patta chocolate.
33:00Kadi patta chocolate.
33:00Kadi patta chocolate.
33:01Patent it.
33:02Package it.
33:03You are both millionaires.
33:07Too good.
33:08It's just so nice.
33:13What are you talking about?
33:14Sai Sri and Chandna Ji.
33:17Come on.
33:19I got my favorite dish of Kareena Kapoorji.
33:23Wow.
33:25I reduced the soup and set it in a gel form.
33:30I used the same spices.
33:32I made a MoMo.
33:34It was also with mutton keema.
33:48I had a beautiful idea.
33:52I needed to start by the dish.
33:55It was about 90 minutes.
33:56I had a very unconvinced dish.
34:01And both of you could have done so much better.
34:05I have to say one thing, the attempt was, the idea was very big, I would like to say something
34:16for that.
34:16Chala Bagundi.
34:18Wow.
34:19Correct or no?
34:19Yeah, you're correct.
34:32I love monotones.
34:34I love a color and different shades.
34:38I think it's a very emotional level.
34:40The dish doesn't hold attention to your attention.
34:43You're telling me that there are more layers of flavors that you will see.
34:49This is the same dish.
34:51Karishma Ji has given you a super start?
34:54My most loveable Raj Kapoor.
34:58Caramel Toffee.
34:59Caramel Toffee.
35:00Yes.
35:01We have kept its name.
35:02In fact, I have called Raj 100.
35:05Raj 100?
35:06Raj 100.
35:07Okay.
35:08100 years of Raj.
35:10Thank you so much.
35:11So, the base is caramel and oats.
35:16I have made it with sea salt.
35:18I have made it with a caramelized pudding.
35:21And on top, I have made it with coffee truffles.
35:35You can add salt.
35:37Yes.
35:39Salt.
35:40As it's base.
35:41It's more than savory salt.
35:44Okay.
35:46And what I'm talking about about the custard, it's so brilliant.
35:50In my restaurant, it's a dish called Celebration.
35:53In which we make a mood of coffee, which is inspired by cold coffee.
35:57I think that it should change me, you should inspire your custard.
36:01The depth of the flavor is very big.
36:03And the salt on the base is my whole mouth tastes.
36:07Okay.
36:07You've made a strong dish, which has the flavor of the caramel.
36:12But a little bit of salt.
36:14What do you know about the price?
36:16Absolutely.
36:18A little bit of salt you can add to the pain.
36:22This man of the match dish guaranteed.
36:27I think it's a very nostalgic feeling to have that toffee caramel flavor.
36:35So thank you for this. I really liked it.
36:41The next dish is Anju ji, Manju ji.
36:44You've come and understand us.
36:47We got a favorite dish from Ridhimah Kapoorji.
36:50Yes.
36:50And that is fish curry.
36:52We tried to make a new dish for this fish curry.
36:55It's made fish and chips.
36:58And it has a flavor of Kassarundi.
37:14Anju ji, Manju ji you've made a Wellington dish.
37:17And we can't guess.
37:18We said that your descobrimed, you know…
37:21That is a dream of a young man.
37:22Right?
37:23And you also have a proud gift of those fish and chips.
37:28You took the fish and chips and it had some patience with this dish.
37:30It has a little bit of salt.
37:32It has a little bit of olive oil in the middle of the texture.
37:35The flavor of fish is also good,
37:36but it has a little touch with a little bit of gravy.
37:39For me, this is Wellington's level dish.
37:42This is the level dish that you brought in this kitchen.
37:47I'll tell you one more secret.
37:49All the Kappoons are very shocked.
37:53Because this is what you've decoded.
37:57It has been fantastic.
38:01It's too good, too delicious.
38:03And I want to give you both a lot of love.
38:08The flavors of the Uresham in the fish and chips,
38:13super.
38:13I just love it.
38:15Excellent.
38:17Thank you for that.
38:18Let's get ready for the next dish.
38:19For this, Paarutiji is ready for coming.
38:25You chose your superstar Shammie Kapoor.
38:29Chicken Dumpurk.
38:31And I made this one chowk.
38:34I made the bread and then stopped it.
38:47You gave the bread and then you just managed to make it a cup.
38:49Yes.
38:50It's a great flavor of the lady's going to make all the bread.
38:54It's a good flavor of the bread and the bread.
38:57You have coated it?
38:59Yes.
39:00It's made it with a fork.
39:01It's made as bread.
39:04Did it and it's made the traditional flavor
39:05different?
39:06so I keep it in the respect.
39:06I don't want it to taste the honey.
39:08It won't be a ton of smoke.
39:08And the beauty of the balance is completely finished.
39:15So for me, it doesn't work.
39:20Anshmidar Pravdip, come on, brother.
39:27Chef, we got a dish of Prithvi Raj Kapoor.
39:29We got a dish that was a jungle mutton.
39:32So we made a jungle mutton with a French pastry, meat filled.
39:37There are these Traffern Mashed Potatoes.
39:40And there was a mutton in the middle, which was a fond.
39:44There was a sauce in the back.
39:54A British meat pie that you tried to make is from the jungle meat.
39:58Thought, spot on.
40:00The jungle mass is the essence of its wisdom, its simplicity.
40:03It's a little bit of a chard.
40:05It's a rustic and its rusticness.
40:08It's a little bit of a rustic dish.
40:10But the jungle mutton is a very rustic dish.
40:14But in which way you both have done this international rendition, hats off.
40:20Genuinely, really good.
40:25So, let's get started.
40:26Simran ji, Himan ji ji, come on, come on, come on.
40:33Chicken curry forest.
40:35Tell us about your dish.
40:36Chef, we got a chicken curry from Ranbir Kapoor.
40:40So our dish is called Little Forest.
40:43So the curry is made of its soil.
40:46And the mushrooms are made of chicken.
40:49There are pickled veggies and chutney pearls.
40:54Chicken curry is inspired by the mushroom forest in a dessert.
41:00Badness.
41:01I love it.
41:03Oh!
41:03Why are you so crazy?
41:05We don't know how many of us know that we have so many times in our community.
41:08We are in anxiety.
41:10I am just going to say hello and hello.
41:12Because I don't have any reaction to it.
41:14The idea is to think about it, it's MasterChef.
41:16To think about it, it's MasterChef.
41:18To think about it, it's MasterChef.
41:21Tell us about it.
41:34I do not know what to tell you.
41:36I will see it.
41:37This is me.
41:38The concept of showing, thinking, etc.
41:40It's crazy.
41:42The taste is not true.
41:43Then Chef Kunal said it.
41:45But I know what to tell you.
41:56Celebration of Art, Celebration of Poetry.
41:59Hanshi, Simran.
42:04I am very happy.
42:06I will leave this chicken.
42:22Well done, girls.
42:23Well done.
42:26Lolo, love.
42:30One of the best, best dishes I've ever had.
42:35So innovative, so creative and tasty at the same time.
42:40Hats off.
42:42So good.
42:42Chicken was juicy.
42:44The soil was made in it.
42:46The flavors were made.
42:46The curry that you put in it.
42:48Chicken, chicken and soil.
42:50Mixed the mushroom with the mushroom.
42:52I saw it.
42:54I said, what happened?
42:55This is going to leave the beach tasting.
42:57What happened?
43:04What happened?
43:06Look, I tapped the fish.
43:08I tapped the fish.
43:09But the fish will be small.
43:11The fish will be small.
43:24I was already getting the fish.
43:25I just gave you a little bit.
43:25It's coming for the whole society.
43:27The whole thing is about to make the spoon-tap.
43:28To make the spoon-tap.
43:28This is an honor to make the spoon-tap.
43:30For anyone at home-cook.
43:31We received a karchi-tap.
43:33Now you take a karchi-tap.
43:35We received a such big karchi-tap.
43:37And we did the entire table.
43:39Dhum, dhum, dhum.
43:40When I post this dish, I can tell international chefs,
43:43we don't look at you.
43:45We don't want you to look at you.
43:46We want you to look at us, our new generation.
43:49Very good.
43:50Good job.
43:51Good job.
43:52Your dish is one of the man of the match of today.
44:06This is a decision from end-to-end.
44:13A small request.
44:15We have made a dish with Ranbir Kapoor.
44:19And we both love it.
44:21Can you tell us this from our side?
44:23Definitely.
44:24Of course.
44:25God bless.
44:29Look, in this beautiful challenge,
44:32the first man of the match has decided with this beautiful man of the match.
44:37And the second man of the match has signed it
44:39and it's very close to your heart.
44:41Over to you, Karishma.
44:42There is one man of the match
44:45who has won my heart and my heart.
44:54Banjo!
44:54Banjo!
44:55Banjo!
44:58Finally, finally.
44:59Congratulations!
45:01Two boys!
45:03Two boys!
45:04Two boys!
45:05These two boys, now they both have won.
45:07Ha ha ha!
45:08Master Shattu.
45:09Master Shattu.
45:09It was one of the best fish I've ever had.
45:13Wow.
45:13Yes, I've bought it.
45:14Best fish.
45:16One of the best fish I've ever had.
45:17Your next challenge is this.
45:20That tomorrow, you will do a real restaurant's real kitchen's real kitchen's takeover.
45:33Oh!
45:36Oh!
45:37Oh!
45:37Oh!
45:40Oh!
45:41Thank you!
45:42Oh!
45:42Oh!
45:45Oh!
45:46Oh!
45:46Oh!
45:46Oh!
45:46In China, tomorrow we will do dhamal, because we will make the food of dhamal there.
45:53You will make Indo-Chinese street food using viba sauces.
46:00Because when we talk about Chinese flavors, viba is the best taste in the game.
46:09If you have to take your innovation, creativity and flavors to the next level,
46:13then you can give viba.
46:17Today, we have to play a kitchen and restaurant in mainland China.
46:22We have to work very hard.
46:24And you know that the fruit of dhamal is viba.
46:27Today, we are going to take you on a recipe,
46:32where there is a fruit in every bite.
46:35Taste, creativity and a power-packed twist.
46:38Because the fruit of dhamal is viba.
46:41Hi everyone, I am Simran.
46:43I am Himanshi.
46:44Welcome to Everyday Tasty Recipes by viba.
46:58And today, we are going to use viba, viba, chipotle, southwest dressing and viba salsa.
47:09Today, we are going to use viba, chipotle, southwest dressing and viba salsa.
47:45It will allow us to store the
47:46I will add a little lemon. Now we will mix everything with flame off.
47:52You are seeing this dressing is adding so rich and creamy texture in our dish.
47:59It also gives a smoky and spicy flavor.
48:02This dressing gives a well-rounded smoky flavor to your dish.
48:06And with the latent heat of pepper, it lifts it beautifully beautifully.
48:12We will mix it in a little cold-spoke.
48:19We will bake it 180 degrees for 15 minutes.
48:32Our tacos are ready. Now we will add our panier filling.
48:37Today, we are using this dressing in Chipotle Panier Tacos.
48:41But it is so versatile that you can use it in any dish.
48:45You can drizzle it in any dish.
48:46Add it in Mexican rice bowls.
48:48Or spread it in wraps and tacos.
48:51And also a lot.
48:54The most important thing is that there is no synthetic color and artificial flavors.
49:01And there is less than 1.1 grams of added sugar per serving.
49:04If you are ready, let's top it with Viva salsa.
49:08A tasty, zesty Mexican salsa made with tomatoes, onions, jalapenos, garlic and capsicum.
49:17It's a chunky tomato texture, zero-trans fat and ingredients perfect balance.
49:22It makes a quick, easy and delicious choice.
49:26You can use Viva salsa with nachos, chips, breads and fried snacks.
49:35It looks very tasty.
49:38This was our recipe.
49:39You can also make such a recipe.
49:41You can also make such a recipe with Viva.
49:43Because the fruit of the work is Viva.
49:52Welcome to Mainline China.
49:55Today is your first restaurant takeover challenge.
49:59Our order is low.
50:00We are going to get orders.
50:01The world is rising in hope.
50:02But the restaurant is rising in sales and sales.
50:05I will tell you who is nervous, who is fake and who is working.
50:12No, I don't have anything.
50:14I am on coin.
50:16Oh my God!
50:17Stop!
50:19No, you have got to go.
50:20The rice has got yours there.
50:21Today, you will have to face all of us.
50:24First pressure test.
50:29Ah!
50:33Oh my God!
50:35Oh my God!
50:36Oh my God!
50:37Oh my God!
50:37You can go to your plate and start the fire.
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