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00:11THE END
00:30It's a good thing to check the swath of India,
00:32but it's a whole Hindustanian.
00:36In India, it's been told that it's a good thing.
00:39I'm a Bhaarath's son, and I'm a good friend of Mumbai.
00:43Welcome to MasterChef India,
00:45co-presented by Viva Mayo Ketchup & Sauces,
00:48co-powered by IKEA,
00:49Fortune Chucky Fresh Ata,
00:51Partner Kohler,
00:52Catch Salts & Spices,
00:53Vijay Sales,
00:54and Swiss Frozen Snacks.
00:56From MasterChef's side,
00:58I'm a Bhaarath's son,
01:00and I'm a Bhaarath's son.
01:03Sheph Banju,
01:0526 January 1950,
01:06our family has been a long-term.
01:07Dr. Baba Sahib Bhim Raambedkar Ji
01:10has given us our support,
01:11our support,
01:13our support,
01:13our support,
01:13our support.
01:16Aarath Pata Ki,
01:18Jai!
01:19Aarath Pata Ki,
01:20Jai!
01:21Aarath Pata Ki,
01:23Jai!
01:24It's a great thing to say,
01:24that on the 26th January,
01:26a Bhaarat Ki Jhaaki TV is on the 26th January,
01:29and a Bhaarat Ki Jhaaki TV.
01:31Absolutely.
01:34So, the soul is full, right?
01:36Oh, dear.
01:37Manju Ji, Manju Ji says,
01:38tell us a challenge quickly.
01:39We are coming here.
01:41Look at the top of this.
01:43This is North, East, West, South,
01:47and Central India's
01:49most sweet Jhaaki.
01:51The Great Indian Pantry.
02:18The Great Indian Pantry.
02:34The Great Indian Pantry.
02:37In this country, you can use only one ingredient in the world of India.
02:42You can use only one ingredient in this country.
02:50Today's challenge is India in every plate.
02:56MasterChef's world class pantry in Veeba's special zone,
02:59you will get Veeba's wide range of super tasty ketchup,
03:03a variety of creamy mayonnaise, dressing, sauces, spreads,
03:07and instant noodles and Chinese sauces.
03:10Because the beauty of Veeba is Veeba.
03:14In the next zone, you will get all the beautiful plates and bowls,
03:18and here you will get cast iron pants, premium non-stick cookware,
03:21stainless steel cookers, and kardai.
03:23You will get Fortune's rack for Fortune Chakki Freshata,
03:26Suji, Maida, Fortune soybean oil, Fortune mustard oil,
03:30and even more.
03:32And to give your cooking stations a bold and luxurious look,
03:36you will get multi-purpose, spacious, and durable sinks,
03:39and with touchless technology and multi-spray options,
03:42innovative faucets.
03:45You will get all the food in the kitchen.
03:50With a variety of cat sprinklers and pink rock salt,
03:56and you will power your kitchen's electronic appliances,
03:59Vijay Sales.
04:00In Vijay Sales, you will get durable refrigerators,
04:03mixer grinders, quality air fryers, hand blenders,
04:06and also very much.
04:09In the ready-to-cook frozen snack section,
04:12you will get quality samosa sheets,
04:14spring roll sheets, delicious puff paratha,
04:17puff pastry sheets, crispy threads,
04:19tasty kunafa dough, and also very much.
04:26For this India on the Plate challenge,
04:28you will get a full 120 minutes for 120 minutes,
04:31which means 2 hours.
04:34For this I will give you a few minutes.
04:35One thing I forgot to say is that
04:38we are always talking about
04:40the Sourad and Sourad
04:41and Sourad
04:42but in the next week,
04:43your full presentation will be going to be
04:47So in this challenge, a challenge for you is that you will use a flare with your presentation.
04:57That means that today with your presentation, you will have a story with a plate.
05:01A story, a experience, a flare.
05:05Let's start the challenge.
05:07Yes, Chef.
05:08Get.
05:10Set.
05:12Fire.
05:39That's it. The great Indian pantry is now closed.
05:43Let's start our cooking.
05:46You have to rest for 1 hour and 55 minutes.
05:50Get.
05:50Set.
05:51Cook.
05:52.
05:54.
06:06This is the 26th of January,
06:08so I have to show the whole place in Bharat.
06:10I have taken a few items from each pantry,
06:13which I have taken the Kersangri of Rajasthan.
06:16After that, I have taken a little bit of mossambi,
06:18I have taken a little bit of masala in the south,
06:20and I have taken a little bit of flowers in Himachal.
06:22I have taken a little bit of flowers in the east-west,
06:25and I have taken a little bit of flowers.
06:30Today, the first time, we have taken a photo of Dr. Baba Sahib,
06:35in this case,
06:37so that today, in the 26th of January 1950,
06:41Dr. Baba Sahib, in this case,
06:43we have taken a lot of flowers,
06:44such as Samantha, Shikshan,
06:48and the other people who have taken a lot of flowers,
06:52and they have taken a lot of freedom of the world.
06:55We are now going to work with our children.
06:58They are the same.
07:08So we're making a dish, it's an international dessert, which is called Baked Delasca.
07:14Usually there's ice cream, but we're making it with different flavors and kulfi.
07:19Today's challenge is very important, because today it will be safe.
07:23And we want to make sure that we're safe.
07:26I don't want to make a black apron again.
07:36Hello.
07:38Do you have any pushups in January?
07:40Same to you, Chef.
07:41And tell us what you're making.
07:43We're making a banana leaf with almost a whole.
07:46We're making a banana leaf today.
07:49The 18 variety is focused.
07:52There will be 8 varieties of dishes today.
07:54Today?
07:54In the cake.
07:55In the cake.
07:56The idea is good, but it's less time to make 8 dishes.
07:59Yes, Chef.
08:01The strength of Papa, they have to go ahead.
08:05And the strength of Papa, they have to go ahead.
08:07I'm going ahead.
08:16Hi, Chef.
08:17Vikram.
08:17What are you making?
08:18We're making a hot water.
08:21We're making a hot water.
08:21Our elements revolving around air.
08:25Water?
08:25Yes.
08:26We're making a desert of Malayi.
08:28Malayi.
08:29It's usually made overnight.
08:30We'll try to make it in a siphon.
08:32And with that, we're making another element that will signify the air.
08:36We'll try to make a sugar balloon.
08:38Sugar helium.
08:39It will flow.
08:41It will flow.
08:41It will flow.
08:43And the air will complete it.
08:44Vikram.
08:45Today's dish, we celebrate the 26th January,
08:49It's a happy place.
08:51The food is so great, so beautiful and beautiful country is.
09:03What we're making?
09:04We're making bangra fish.
09:07which will be baked in the middle.
09:11We will wrap it in the pot and then we will bake it in the oven.
09:16In the oven, not in the oven.
09:18We have 36 gadi.
09:20Very good idea.
09:2136 gadi is a roti.
09:22It is called anggater roti.
09:24Yes, it is made in the coilo.
09:26We will mix black rice and white rice.
09:31As you can see, the danger will increase your fish perfectly.
09:36It will be used in salt baking and mud baking.
09:40Okay.
09:41It will be good and it will be good.
09:43Yes, sir.
09:45Tell us about the dish.
09:46I'm a chef.
09:48Our dish's concept is Chutney and Pocode.
09:51We are making four Chutney in different flavors.
09:55We will make three types of Pocode.
09:57I will make a big plating.
10:01Chutney and Pocode.
10:02Yes, sir.
10:03I would like to tell you heart to heart.
10:06I am happy and not happy.
10:09Okay.
10:10Simran.
10:11Yes, sir.
10:12You have tasted the taste test.
10:13I think in the history of MasterChef, we have never seen so competitive taste test.
10:19Fantastic.
10:20Thank you, sir.
10:21But on the other side, Imanshi, I think you are very quiet.
10:25Now, we are going to make a difference.
10:29I want you both to fight equally.
10:31You need to drag one another.
10:34Yes, sir.
10:35You need to inspire one another.
10:37Look, I have two steps.
10:38You are coming.
10:39Yes, sir.
10:43This is not so good.
10:48Our plan is simple.
10:51Starting in 30-40 minutes, I will make a base of Chutney in 30-40 minutes.
10:56I am coming to Chutney and Pocode.
11:07I have the choice of Chutney, but not so good.
11:12Now, I will make a difference.
11:12You are making a bread like this.
11:14I will make a bread like this.
11:15a bread like this? A bread. Okay,
11:16even with a
11:17bread like this, a bread like that? It is cut out a
11:18bread like this. Before we make a bread,
11:18you can clean the bread like this, otherwise, it has a strong
11:22smell of seafood. This was the tip of the
11:25day. Thank you.
11:26Today, you will make a dish in North, South, East, West and Central.
11:31There is no ingredient in each one.
11:34Obviously, there will be one ingredient.
11:36The food is coming.
11:40The food is coming.
11:42The food is coming.
11:45You both left your job.
11:50The main food is coming.
11:56You have accepted the challenge.
11:59You have put everything on the field.
12:01That's why I want you to be the best.
12:05And I want you to see both in the top five.
12:08You are deserving.
12:09You are talented.
12:11And the best thing is that you both are sweet.
12:14It's very sweet.
12:17It's very sweet.
12:20Jodiyo, take care.
12:2160 minutes have been done.
12:23Only 60 minutes left.
12:25Come on.
12:28Pichu, no, no, no.
12:30Adil is always white.
12:31Don't make that face.
12:33Mama, just...
12:35You're dead.
12:36You're dead.
12:37What do you want to say?
12:38It's a little bit.
12:39It's not a flavor.
12:40Let's mix it up.
12:41Let's mix it up.
12:42Do you want to make a cake?
12:44Please.
12:45Please, please.
12:46Mix it up.
12:48Please.
12:49Please.
12:51It's been a half of the work,
12:52but it's been a half of the work.
12:53I'm going to spend about 30 to 40 minutes.
12:56Because I have to mix it up.
12:58It's also to mix it up.
13:00It's to put salt in it.
13:01We have to add salt into it.
13:02Put it on the gas.
13:05It's to make it in the bowl.
13:06It's put on the tomatoes.
13:09To put it on the butter.
13:10Now my gravy is ready for me.
13:13I'm afraid we'll put the fish on the fish,
13:16when we'll put it on the fish, when we'll put it on the fish,
13:20and the fish is going to run away.
13:23He's not taking the fish, he's not taking the fish.
13:26Until Anju was working on his own,
13:29because it was a long procedure,
13:31so I started to save time for the time,
13:33and I started to start the strawberry comport.
13:35Because it's a lot of time, and it's a lot of time in the morning.
13:48Namaskar.
13:48Ram Krishnakari.
13:50Ram Krishnakari.
13:51How are you?
13:52Good.
13:52Arshana Ji, the food is a great pleasure.
13:55It's a great pleasure.
13:56Your words are beautiful, so much fun.
13:59So we should have a dance in Marathi.
14:02Yes, we should.
14:04Dipali, Dipali.
14:08Salha.
14:09Salha.
14:10Three, music.
14:11I'm sick.
14:44It's a great day, it's a great day, it's a great day.
14:47It's a great day.
14:50All the best.
14:51I hope you can make a beautiful food today.
14:55It's very tasty.
14:57And if you don't have tension today,
14:59you can relax tomorrow.
15:01I'll teach you something.
15:02What?
15:09What is this?
15:10It's so clean.
15:11It's like you're not working here.
15:14I'm tired.
15:15Are you doing baking?
15:16No, no.
15:17Today we're making a swig.
15:19Shennapodos?
15:20Yes.
15:21Today we've made the flavor of Nalan Gour.
15:25And we're making a cream of Pista.
15:28We're making a cheesecake.
15:29We're making a cake.
15:30Tell us what you're making today.
15:32You're making a dish.
15:32At the end of the day,
15:33we said you're going to be a master chef style player.
15:36You're going to do something in your mind.
15:38Yes, yes, yes.
15:39What will happen?
15:41Today we've made a dry ice collection of dry ice.
15:46We're making a drink of dry ice.
15:47We're making a drink of our country.
15:49We're going to make a drink of our country.
15:51You have to give an idea.
15:51With dry ice, add a little bit of dry ice.
15:55Add a dry ice.
15:56Add cinnamon.
15:57Add cinnamon.
15:57Add cinnamon.
15:58Add cinnamon.
15:59Add cinnamon.
15:59Add cinnamon.
15:59Add cinnamon.
16:00Add cinnamon.
16:00Add cinnamon.
16:01When I'm making a dish, it's a long dish.
16:03OK?
16:05Thank you sir.
16:08We're so busy, so excited.
16:11Our main flavor, it's not ready.
16:17I said that we're going to do this now.
16:19We have some more salt and some chini to bind it, so that it will be good.
16:26What happens is that the flour will be finished.
16:28When the flour will be mixed, when the flour is combined,
16:33when the flour will be mixed with the flour, the flour will be mixed with the flour.
16:37Chef will be believed that it will be mixed with the flour,
16:41because it will not be mixed with the flour, so we can't mix it in.
17:15It's impossible.
17:15It's a little bit of richness to Tanila.
17:23Oh my god, what are you doing?
17:27I don't care.
17:29Okay.
17:30Okay.
17:31I want to talk about you both.
17:35It's good.
17:36It's good.
17:36It's good.
17:38But I'm not happy about the progress of both.
17:43Somehow, the immaturity of both,
17:46is now released out.
17:49I'm not saying that the energy of your partner
17:52is going to lose you.
17:54But you can do your gains.
17:57This is a very ruthless kitchen.
18:00There's only one mistake and you're out there.
18:08That's right.
18:13This is a very challenging thing.
18:16I just know.
18:17I'm hungry.
18:20But I've had a lot of conditions installed.
18:22There's nothing you have to do with.
18:24This is the current situation in the next house.
18:25No, no, no, no, no.
18:29I didn't hear anything.
18:29I didn't hear anything.
18:30Well I don't know.
18:31It has also been kept in a different way.
18:35Our cocoa butter and white chocolate is coming to room temperature
18:38until our bonbons are set.
18:41We are going to caramelize it in our oven in a caramelized oven
18:45which I am giving away every 5 minutes.
18:47We are filling a pot in the pot.
18:51We are also filling the mixture in the fridge.
18:55We are working in a systematic way.
19:02Cheers.
19:03Yes.
19:07Today we are going to make rangoli with chutney.
19:11I am going to start making mandala.
19:13We need at least 10-12 circles for rangoli.
19:16Your wow factor is to express your piping in the design.
19:23If rangoli is your highlight,
19:25we will place your pots very critically.
19:28Yes, sir.
19:28Let us clean the rangoli with the rangoli.
19:43What are you creating?
19:45My Alaska area will be in a shape of a volcano.
19:49I try to create a creator for it.
19:51I will never set chocolate in the outside so that it will go out.
19:58In the inside, the chocolate will not go out.
20:01Okay?
20:01Do it dry, dip it in the chocolate.
20:04If the cup will go out, you will become a crater.
20:10Not at all.
20:12Look, a simple solution.
20:15If it is not hard peak, it will be soft peak.
20:18This is a soft peak.
20:21This is a soft peak.
20:22Look at this.
20:24If I am taking it, the peak should be at least made.
20:29Your egg is underbeaten.
20:31It will be a bit more beat.
20:33If you want to make it.
20:36You can do it too.
20:39But my opinion is that this Italian marina will fail.
20:45You should make another one.
20:53If you want to keep India on a plate, you will have only 5 minutes.
21:00Plating and your wow experience.
21:04The rest of the things have gone.
21:29When the plating time came and the dish is in the crockery, it is in control.
21:34Simple crockery.
21:35No distraction.
21:36Pure passion.
21:37Straight on the plate.
21:39Now there is hope to see the judges.
21:41What do you think?
21:42Fata fat.
21:43Fata fat.
21:44I am scared.
21:45I am scared.
21:47I have taken chicken and taken chicken.
21:50I put a chicken and put a chicken in it.
21:51I put it in it.
21:52We put them in line-wise.
21:54Until we put them in it, the chefs started the countdown for 10 seconds.
22:0110 seconds.
22:0410.
22:06Quick, quick, quick.
22:07Quick, quick.
22:08Quick, quick.
22:08Quick, quick.
22:09Quick, quick.
22:23Time is done.
22:24Back is done.
22:25Back is done.
22:27Back is done.
22:28Anju Manju ji has not gone on a plate.
22:31He didn't have a plate.
22:32Parvati ji and Himan ji have not done plating.
22:37Now, the fear is coming.
22:38I don't know why I am sure the main ingredient is not to put it on the plate.
22:41If I didn't put it on the plate, it is great.
22:44Then the master chef kitchen has so big.
22:46If there is so big, it will be great.
22:48If there is so big, it will be great.
22:52If we have dreams, we will go back.
22:57You are all playing in a great way.
23:01You are playing in a great way.
23:03In a historic moment, you want to share something special to you.
23:09Hello, home chefs.
23:10How are you all?
23:12The pressure of the immunity challenge is showing up on the face.
23:16Honestly, you should see it.
23:17I know the immunity is so important.
23:22And it is so important for us.
23:25I just want to say so much.
23:28I've seen many episodes of Master Chefs.
23:31I've seen this season.
23:33I've seen it personally.
23:34I can say that you are changing.
23:37I've seen it, I am changing.
23:40I am changing.
23:40I'm changing.
23:41And when I'm changing the image,
23:45I've always changing up compared to a model.
23:49I've also been changing the way around the world.
23:51It's changing.
23:52It's changing.
23:52Wow!
24:20Wow!
24:23Akshay ji, you are OG host. Thank you so much MasterChef for giving so much love and motivating so much.
24:30The whole entire India, MasterChef's whole family, we are all very excited to see Wheel of Fortune.
24:37And to meet you and your whole team...
24:41All the best!
24:43In that show, there will be a chance to win with Wheel of Fortune.
24:46But you will have a chance to win with your plate of fortune.
24:51Time for tasting.
24:54The first thing that is showing us our thoughts and flair is Simran and Himanshik.
25:01Good job.
25:02Good job.
25:04Good job.
25:11Good job.
25:13I'll talk about a restaurant like a Alina restaurant where they started table side artwork for desserts.
25:22Millions of chefs had copied.
25:24But there was no such a beautiful Indian mandala.
25:27that people didn't come to that.
25:31Thank you, sir.
25:32This is pure work of art for me.
25:35What is this? Simran and Imam Si.
25:39I will tell you that,
25:41less than less than less,
25:42less than less than 10,000 copies
25:44will be made in the next week.
25:46This dish is going to be viral.
25:53Our today's dish is called
25:55the color of childhood,
25:56because in India,
25:57every festival is made in a very colorful way.
26:00There are many colors,
26:02the whole house is filled,
26:03like my master chef's set is filled.
26:06And we make every festival
26:08for an auspicious festival.
26:11That's why we have made today
26:12we have made.
26:16From the north,
26:18from the west,
26:18from the west,
26:19from the east,
26:20from the east,
26:20from the west,
26:21from the north ,
26:22from the west,
26:24from the west ,
26:25from the west,
26:26from the mid-RIS,
26:27from the east terms,
26:28of the top downturn
26:41from the east,
26:44from the west,
27:11This was the purpose.
27:23This is the purpose.
27:55This is the purpose.
28:33This is the purpose.
28:58This is the purpose.
29:18This is the purpose.
29:43This is the purpose.
29:58This is the purpose.
30:09This is the purpose.
30:13This is the purpose.
30:41This is the purpose.
31:09This is the purpose.
31:41This is the purpose.
31:50This is the purpose.
32:34This is the purpose.
33:04This is the purpose.
33:05This is the purpose.
33:36This is the purpose.
33:51This is the purpose.
34:16This purpose.
34:18This is the purpose.
35:12This purpose.
35:42This is the purpose.
35:56This purpose.
36:27This is the purpose.
36:41This purpose.
37:12This is the purpose.
37:33This is the purpose.
37:46This purpose.
37:49This is the purpose.
38:43This purpose.
39:16This is the purpose.
39:16This purpose.
39:45This purpose.
39:51This purpose.
40:14This purpose.
40:28This purpose.
40:52This purpose.
41:24This purpose.
41:51This purpose.
42:23This purpose.
42:26This purpose.
42:55This purpose.
43:25This purpose.
43:34This purpose.
43:41This purpose.
44:11This purpose.
44:34This purpose.
45:04This purpose.
45:13This purpose.
45:46This purpose.
45:46This purpose.
45:46This purpose.
45:47This purpose.
45:47This purpose.
46:00This purpose.
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