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MasterChef India - Season 9 - Episode 16: Har Plate Mein India
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00:26To be continued...
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,
00:57the best of all the nations of the world,
00:59the best of all the nations of the world.
01:03Sheph Banju,
01:05the 27th January 1950,
01:06our nationality was left.
01:07Dr. Baba Sahib Bhim Raambedkar Ji
01:10has given us our support,
01:11our support,
01:13our support, our nationality.
01:15The great thing is that,
01:25the great thing is that,
01:25the great thing is that,
01:26the great thing is that,
01:27each other is on a bhaarath's dha ki TV,
01:29and this is on a bhaarath's dha ki TV.
01:31Absolutely.
01:31Awesome.
01:34So the ghoosz has become full of bharapur.
01:36Manju!
01:37Manju ji,
01:37say, tell the challenge quickly.
01:40We're coming...
01:41We're coming.
01:42Look inside.
01:43This is the
01:44the most suave jha ki,
01:51the great Indian panning.
02:17The Great Indian Pantry
02:34The Great Indian Pantry
02:37The Great Indian Pantry
02:54The Great Indian Pantry
02:58The Great Indian Pantry
03:21The Great Indian Pantry
03:59The Great Indian Pantry
04:19The Great Indian Pantry
05:07The Great Indian Pantry
05:10The Great Indian Pantry
05:21The Great Indian Pantry
05:39The Great Indian Pantry
05:42The Great Indian Pantry
06:09The Great Indian Pantry
06:10The Great Indian Pantry
06:10The Great Indian Pantry
06:29The Great Indian Pantry
06:32The Great Indian Pantry
06:41The Great Indian Pantry
06:43The Great Indian Pantry
06:46The Great Indian Pantry
07:00The Great Indian Pantry
07:01The Great Indian Pantry
07:12The Great Indian Pantry
07:18The Great Indian Pantry
07:21The Great Indian Pantry
07:25The Great Indian Pantry
07:28The Great Indian Pantry
07:40The Great Indian Pantry
07:43It's almost a menu that you're giving us a banana leaf today.
07:50The 18 variety is focused on the focus.
07:52There will be 8 varieties of dishes today.
07:54Today?
07:54In the cake?
07:55Yes.
07:56The idea is good, but it's less time to make 8 dishes.
07:59Yes, Chef.
08:01The strength of Papa, he has to go ahead.
08:05And the strength of Papa, I have to go ahead.
08:16Hi, Chef.
08:17Vikram, what are you making?
08:18We're making a sweet water in the world.
08:21We're revolving around air.
08:24Water?
08:25Yes.
08:26We're making a desert of Malayo, which is usually made overnight.
08:30We'll try to make it in a siphon.
08:32And with that, we're giving other elements, which will signify the air.
08:36We'll try to make a sugar balloon.
08:38Sugar helium, which will be flared for you.
08:41It will be clear, and it will be filled with water and air.
08:44Vikram Ajahn, today's dish, which we celebrate the 26th January.
08:49It's a happy thing.
08:51The food is so big and beautiful, so beautiful and diverse country is so beautiful.
09:03What are you making?
09:04Chef, we're making a kangaroo fish, which will be baked in the middle.
09:10We're wrapped in the middle.
09:12We'll wrap it in the middle, then we'll add it in the입니다.
09:15Then we'll bake it in the middle of a siphon.
09:17No, not in this oven.
09:18We're planting the whole wheat.
09:19We'll commit to our 36th year.
09:20Very good idea.
09:21A 36th year has a roti and we call them angghakari.
09:24We're making it for a koolo.
09:26In the koile.
09:26We'll make it for black rice.
09:28And we mix the white rice.
09:30Black rice.
09:30Black rice and white rice.
09:31Mix the texture.
09:31Even we make such fat and loose meat,
09:32It will increase your danger to cook the fish perfectly in the inside.
09:37And this is usually salt baking and mud baking.
09:40Okay?
09:40Yes.
09:41It will be good and it will be sweet and sweet.
09:43Yes, sir.
09:45Tell me about your dish.
09:46Chef Bacchpan's color.
09:48Our dish's concept is Chutney and Pocode.
09:51So, we're making four Chutney in different flavors.
09:55And we're going to make three types of Pocode.
09:57I'm going to make a big plating.
09:58I'm going to make a big Rangoli.
10:01Chutney and Pocode.
10:03I want to say one thing to you, heart to heart.
10:06I'm also happy and not happy.
10:09Okay.
10:10On the other hand, Simran.
10:11Yes, sir.
10:12You've done the taste test.
10:13I think in the history of MasterChef,
10:15we've never seen so competitive taste test.
10:19Fantastic.
10:20Thank you, sir.
10:21But on the other side, Imaanshi,
10:23I think you're very quiet.
10:25Now, we're going to make your taste.
10:26I'm going to make your taste.
10:29I want you both to fight equally.
10:31You're going to make one person drag the other side.
10:34Yes, sir.
10:35You need to inspire the other side.
10:37I'm going to make two steps.
10:38You're coming.
10:39Yes, sir.
10:56So I just want to make a taste.
10:58Dr.
11:08Archana, Rupaly.
11:09Yes.
11:09It's very good.
11:11It's made stock.
11:13It's made of lobster head?
11:14It's made of lobster head.
11:17We need to clean the head from the head.
11:21Otherwise, it's a very strong seafood smell.
11:23This is your tip of the day.
11:27Today, you will make a dish in North, South, East, West, Central.
11:31There should be no ingredient.
11:34Obviously, there will be one ingredient.
11:36I will tell you,
11:37the food that has served.
11:40You're a delicious food.
11:45You will leave your job here.
11:50The main food of a man's rice,
11:54you have accepted the challenge.
11:59You've placed everything in the world.
12:01That's why I want your best.
12:05I want you to be a good one.
12:06I want you to talk about the best.
12:06I want you to be a good one.
12:07I want you to work together.
12:07I want you to be a good one.
12:07You are deserving, you are talented and the most sweet thing is that you are both very sweet.
12:19Jodiyo, remember that 60 minutes have been done.
12:23Only 60 minutes left. Come on.
12:28No, no, no.
12:30Adil is always white.
12:32Don't make that face.
12:33Mama, just...
12:34It's got 100.
12:36Are you going to put it on the ground?
12:38Yes, it's a little bit.
12:39The flavor has changed.
12:40Put the mix jar on the top.
12:42Put the mix jar on top.
12:43Put the mix jar on top, please.
12:45Be careful, please.
12:47Please, please.
12:47Put the mix jar on top.
12:49Please, please, please.
12:51It was half a bit, but half a bit is still.
12:53And I am going to take more than 30-40 minutes.
12:56Because I want to mix it well,
12:58We have to mix it well, put sugar, put no-long-gut,
13:03put it in a little gas, make it a little.
13:06Now, this is put in the tomatoes and the butter.
13:10Now, my gravy is ready.
13:13I'm afraid we'll put the fish in the meat,
13:18when we'll put it in the meat, when it's ready.
13:20And the plum is running,
13:23it's not being taken, it's not being taken.
13:24How will it happen?
13:26Until Anju was working on her own
13:28because it was a long procedure
13:31so I started to save the time
13:32I started the comport of the strawberry
13:35because she has to be back
13:38and she has to be back with time.
13:47Namaskar.
13:48Namaskar.
13:49Namaskar.
13:49Namaskar.
13:50Namaskar.
13:50Namaskar.
13:51Anju kilix.
13:53Your clothes, you can be a black ochon.
13:56you are beautiful and beautiful.
13:58So, youracons are lovely and glorious.
14:00Stay for a liveÖ
14:01No you have any dance in Marathi.
14:02You can.
14:03Dipali!
14:08One.
14:09Two.
14:10Three.
14:10Music.
14:12Yeah.
14:13It is unique for Mars
14:14for a while.
14:16Is it unique foranson?
14:37A baguette!
14:44Oh my god.
14:45Good girl, good girl!
14:46Good girl.
14:47Thank you very much.
14:48Nice.
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 any tension today,
14:59we can relax today.
15:01We'll learn something.
15:02What?
15:09What the hell is this?
15:10It's so clean.
15:11It's like you're not working here.
15:14I'm scared.
15:15Are you doing baking?
15:15No, no.
15:16Today, 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.
15:30Okay.
15:30Tell us what you're making today.
15:32In the end, we said that you're a master chef style player.
15:36What will happen in your mind?
15:38Yes, yes.
15:39What will happen?
15:40Today, we've made a dry ice collection.
15:44Make a dream of dry ice.
15:47We'll try to make a wish for our country's sake.
15:50That's what we're going to do.
15:51You have an idea.
15:51In the dry ice, add a little,
15:53add a little,
15:54add a dry ice.
15:55Add a little, add a dry ice.
15:56Add cinnamon.
15:57Add cinnamon.
15:58Add cinnamon.
15:59Add cinnamon.
15:59Add cinnamon.
16:02Add lemon.
16:02Add cinnamon.
16:04Add pepper.
16:09würde.
16:18Add cinnamon.
16:32Be sure.
16:33When we crack it, the sound of crack will come from it.
16:37Chef has a hope to hear the sound of it,
16:41because it will not be cooked until it will not be cooked.
16:45I took a pan to caramelize.
16:51When it is caramelized, it has a very good nutty flavor
16:53which we need with Malayi.
16:56The sweetness of Malayi will complement with nuttiness.
17:00So, I took it first,
17:03and we thought that a very beautiful ingredient from South.
17:06Vanilla bean.
17:08With Vanilla bean, I will milk a little bit with Vanilla bean,
17:11and then I will caramelize it in the oven.
17:14So, it will have a little richness of the nuttiness,
17:15but it will have a little richness of Vanilla bean.
17:23Oh, my God!
17:25What are you making?
17:26It's not a good amount of effort.
17:29It's not a good amount of effort.
17:31It's not a good amount of effort.
17:47It's okay.
17:50I am not saying that the energy of your other one, you have to reduce your energy, but you have
17:55to reduce your gain.
17:57This is a very ruthless kitchen.
18:00Here is one mistake and you are out there.
18:08The master chef's joint is only half an hour left.
18:14It is a challenge. We have accepted it, but it feels like it is now.
18:24Our elements have almost been opened.
18:27Almost 90% of the elements have already been opened.
18:30We have already put it in a different way.
18:35Our cocoa butter and white chocolate mixture is coming to room temperature until our bonbons are set.
18:40We have caramelized our oven in a caramelized oven.
18:45I am giving it every five minutes.
18:47Our pot is also filling in the pot.
18:52With that, the mixture is also going to be fresh.
18:56We are working in a very systematic way.
19:02Chill.
19:03Yes.
19:07We are making with the chutney.
19:10I am starting to make mandala, which would be about ten to twelve circles for the rambolini.
19:16Your one-world factor is to express your piping design as your beard.
19:23If you are the highlight of rambolini, you will have to place the rambolini comfortably.
19:27Yes, sir.
19:28It's not that the Rangoli will dry.
19:43What is this?
19:45I'm going to be in Alaska.
19:47It will be in a shape of a volcano.
19:49I'm going to make a creator for it.
19:51I'm going to set my way.
19:52We've never set chocolate.
19:53If you have a chocolate set,
19:54then we'll set it on the outside so that it will disappear.
19:58So the chocolate will not disappear.
20:01Okay, my brother?
20:01Do this.
20:02Dip it in the chocolate.
20:04And the cup will disappear.
20:05You will become a crater.
20:10Not at all.
20:12Look, a simple solution.
20:15Little to little.
20:16If it's not hard,
20:17it's little to little.
20:19This is also a soft peak.
20:20This is also a soft peak.
20:22Look at this.
20:25If I'm taking it,
20:26then the peak will at least make it.
20:29You've got to be under beaten.
20:31You've got to be under beaten.
20:31Okay, sir.
20:32You've got to beat it a little bit.
20:33If you want to beat it.
20:36Do you want to beat it?
20:37Do you want to beat it?
20:38Do you want to beat it?
20:38Do you want to beat it?
20:39Yes, I can do it.
20:39But my opinion is that
20:42this Italian marina will fail.
20:45You want to make it another one.
20:46You want to beat it.
20:47I will tell you.
20:55You have to be in India on a plate.
20:58You have just 5 minutes.
21:00Plating and your Wow experience.
21:04You've got to focus on the rest of the things.
21:06The rest of the world.
21:08I've never told you to flare it.
21:10But our flers were more.
21:11In the dish, we thought that we will add a balloon flare, a siphon flare and a bonbon flare.
21:18So we thought that if this is not the same, then there are two flares.
21:22But we have to give our 100% that we can make this.
21:25Because this is the first time attempt, we have to show this.
21:29When the plating time came and the dish kept in the crockery,
21:33everything is in control.
21:34Simple crockery, no distraction.
21:36Pure passion on the plate.
21:38Now the hope is to show the judges.
21:40My hand is like this too.
21:42Put a foot, put a foot, put a foot.
21:44I feel so scared for me because I pulled my chicken.
21:48I took a chicken from the plate.
21:50I put a sugar and made it.
21:52And it was our line-wise.
21:54After I had finished, the chefs started the countdown for the plate.
22:00Please be careful, stay in the last 10 seconds.
22:05Push, push, push.
22:07I'm going to do it quickly.
22:08So, it's wrong with us.
22:10I'm going to do it again.
22:13Seven, six, five, four, three, two, and one.
22:23That's it.
22:23I'm going to go back.
22:25I'm going to go back.
22:27Anju Manjuji, you haven't gone to a plate.
22:31He's not done anything.
22:34I don't want to be able to eat it.
22:37Now, there is no need to be aware of the time,
22:39because the main ingredient is the main ingredient.
22:41If you don't keep the meat on the ground,
22:43it's a mess.
22:44In the kitchen of Masterchef,
22:45there is so much mess.
22:47If there is so much mess,
22:49then there will be a mess.
22:52And when we see our dreams,
22:54we will go back to it.
22:57You are all playing like a popular game,
23:00and you are playing a great way.
23:01You are playing a game.
23:03In a historical moment,
23:05we want to share something special with you.
23:09Hello, Home Chefs.
23:10How are you all?
23:12The pressure of the immunity challenge is
23:14clearly showing up on the face.
23:16And honestly,
23:17you need to see it.
23:18I know that immunity is so important.
23:22And for that,
23:23you have to find so much.
23:25I just want to say that.
23:28I've seen a lot of episodes of Masterchef's
23:30and I've seen a lot of episodes.
23:31And I've seen this season.
23:33I personally enjoyed it.
23:35I can say that you are changing the world of Europe.
23:40And when it's changing the world of Europe,
23:43then after Masterchef's,
23:45I'm also changing the world of Europe.
23:49Which is called Wheel of Fortune.
23:52Wow!
23:55This game,
23:5550 years from 7 countries,
23:58people have changed their fortune.
24:00And now,
24:01you will be happy to see it,
24:04that for 140 crore of Hindus,
24:08this wheel has come.
24:10a lot of people are really happy,
24:11They are the only one who is in our country.
24:11So remember,
24:13Masterchef's right.
24:15We will get to that song.
24:16Thank you very much...
24:18nine hours.
24:19All the best!
24:23Akshay Ji, you are OG host. Thank you so much MasterChef for giving so much love and motivating so much
24:30for the entire India, MasterChef's entire family.
24:34We are all very excited to see Wheel of Fortune. And we want to meet you and your whole team...
24:41All the best!
24:43In that show, Wheel of Fortune will be expected from Wheel of Fortune.
24:46But here, you will be expected of your plate of fortune.
24:52Time for tasting.
24:54The first thing that is showing us our imagination and flair is Simran and Himanshi.
25:13I will tell you that in any restaurant in any restaurant, they have called table-side full art work for
25:21desserts in Chicago.
25:22Millions of chefs have copied.
25:24But there was never such a beautiful Indian mandala.
25:31Thank you Chef.
25:32This is pure work of art for me.
25:35What is this? Simran and Himanshi.
25:39I will tell you that it's less than less than less than 10,000 copies will be made in the
25:45next week.
25:46This dish is going to be viral.
25:53This is our dish today's name, the color of children.
25:56Because in India, every festival is made in a very colorful way.
26:00There are many colors.
26:02The whole house is filled.
26:03Like my MasterChef set is filled.
26:06And we make Rangoli for every festival.
26:10We make Rangoli for it.
26:11So today, we have made Rangoli.
26:16In the north, there is a basin.
26:18In the west, there is an onion.
26:20In the east, there is a mustard oil.
26:21In the north, there is a mustard oil.
26:24In the north, there is a moon dal.
26:25And in the south, there is a tamarind.
26:27In the north, we have made four sauces.
26:29One is a cassundi and raw mango.
26:33One is pumpkin, peanut, and tamarind.
26:36One is hunkard, mint, and coriander.
26:40And one is beetroot and...
26:42One more thing.
26:43Three cheese.
26:44Three cheese.
26:45Absolutely.
26:46Two cheese.
26:47Three cheese.
26:48One is a basin.
26:50One is a saabudane.
26:51One is a mung dal.
26:52Let's go.
26:52The first time, I have made a sentence complete in a single breath.
26:56My speech is complete.
27:00How do we do this?
27:02How do we do this?
27:03Don't destroy it.
27:04No.
27:05Yes.
27:05This is complete.
27:06How do we do this?
27:08The jam is coming.
27:12Yes.
27:12This was the purpose.
27:17You have just figured out this plate.
27:19It will be like the rest of your journey with MasterChef.
27:23It will be like you.
27:24Yes, Chef.
27:25It will be like this.
27:26Nice.
27:27This dish is great for India's art.
27:30It will be like a small version of it, Simran.
27:34Yes.
27:35Yes.
27:35And whenever we do it,
27:38once again,
27:39we will have the version of this pacolde chutney.
27:40There will be a promise.
27:44This is a promise.
27:45I'm in love with this.
27:46I love it.
27:47This pacolde chutney,
27:48India has never seen anything like this.
27:57Thank you, sir.
27:58Thank you, sir.
27:59Thank you, sir.
27:59Anshbeet and Pramdeep.
28:02The chef,
28:03what we have made today,
28:04this is a baked-dillaska.
28:16You are an expert in ice cream.
28:18You are only playing on ice cream and pasta.
28:21So you will not be able to be MasterChef.
28:22You will not be able to be made.
28:25So, Chef,
28:26today we will make
28:27Hyderabad's veg halim.
28:31Normally,
28:32there will be no bread served with halim,
28:34because it is already in it.
28:35you may be able to be able to make.
28:52The texture of halim,
28:56but in the flavors in halim,
28:58they match them with halim.
28:59The nature of halim has a unique texture to halim.
29:03The glamour is a unique texture to halim.
29:05The texture of halim has a unique texture in halim.
29:06It's not bad. It's good. It's better.
29:09Yes, yes.
29:10But if there's no flavor of Halim, how will we make Halim?
29:14Today we have made the dish, his name is Dadi Nani.
29:36How many dishes have you come to the MasterChef?
29:40If you've come to the MasterChef, you won't make the dishes.
29:43Then it's the same thing.
29:44Don't be happy.
29:49Gundelkhandi Sizzlers.
29:57The way you served this platter in your mind,
30:01it's a retro style. It's brilliant. It's good.
30:05But if I talk about the flavors,
30:07then somewhere or somewhere you've gone.
30:10I think that our mix,
30:12it's the best performance.
30:15We are taking the 37s.
30:18Yasmin and Mahfuz, come here.
30:40Yes, there's another parcel, a gift.
30:42Yes, there's another parcel, a gift.
30:56Chef, my dish's name is Mati Senniklaaswad.
31:09Thank you, Chef.
31:14We call it perfection.
31:17We call it fall of the bone.
31:19It means, when you get out of the mouth,
31:21you get out of the mouth.
31:32If you talk about eating,
31:34then after the flare,
31:37you should get out of the dish
31:38once again.
31:41That level.
31:42Because you took us to that level,
31:44we took us to get out of the mouth,
31:45that everyone was crying here.
31:47The meat is broken, broken, broken.
31:49It's broken, broken, broken.
31:50Everyone is watching this dish.
31:51After that,
31:52we didn't get out of that level.
31:55That's why my U.C. is this.
31:57But congratulations.
32:02Thank you, Chef.
32:04Thank you, Chef.
32:09And our next place will come from Maharashtra.
32:13Here, Archana Ji, Rupali Ji,
32:15take your place.
32:20Oh, Baba.
32:24Wow.
32:52Have a great day.
32:56Orange, white and green.
32:58Tiranga?
32:58Tiranga.
32:59Exactly.
33:00Those three reds are in the dish.
33:02It's cute, but what will this appetizer happen in the main course?
33:08It's like this soup.
33:09It's a loft soup.
33:34When we serve the soup in restaurants,
33:38we try to make some bread.
33:40The soup is wholesome.
33:43People say that the soup can dip the bread in the sauce.
33:48If you go to a restaurant, you can expect this.
33:51There are flavors in my palate.
33:54There are only one thing.
33:56I'll call it oil.
33:59This dish was very good.
34:01But Vikas said,
34:03I'm missing bread.
34:04I'm missing rice.
34:06And definitely,
34:08this dish is very oily.
34:10So wherever you are,
34:12your technique is good.
34:13The flavors are good.
34:15There are two small mistakes
34:17which takes it from top to top.
34:26Passer go to Karat.
34:27Keral and Dakshin Karnataka
34:30have taken a beautiful place in front of us.
34:45Yes.
34:46Yes.
34:46And this dish was delicious.
34:56Let me take a moment.
34:57Let me take a moment.
34:57I'll tell you.
34:59Yes.
35:00The one that we see in our country.
35:03Every place.
35:04In the school, in the Republic Day,
35:06we are standing in the assembly,
35:08one behind one.
35:09When there is a parade,
35:11we see one there.
35:13This is our Karada.
35:16One thali.
35:17One thali.
35:19Yes.
35:20All together,
35:21the thali will come together.
35:24Very nice.
35:33We were afraid today
35:35that our plating experience,
35:38the life plating,
35:39it is very simple
35:40that chefs comment that
35:43anyone can do it.
35:51I think that every person
35:53has to eat,
35:55he is a lucky person.
35:57Yes.
35:57The people are happy.
35:59And the people are happy,
36:01so much love,
36:02so much love,
36:02and so much variety.
36:06First of all,
36:08thank God for the love,
36:10that we have so beautiful food,
36:12and so beautiful country.
36:15We make so beautiful ingredients,
36:18and this food is our love.
36:20And the food is our love.
36:21And the food is the love.
36:22And the food is the love.
36:23And the food is the love.
36:24And the food is the love.
36:25Let's taste it.
36:26Okay,
36:55let's taste it.
36:56Ginger and dahi.
36:58Ginger and dahi, that's a pickle.
37:00And this is Ambe Bhajjay, that's a pickle.
37:03Mirchi Bhajji.
37:05And this is a sweet potato, a dessert and appetizer.
37:11I need mirchi.
37:13Is this mirchi?
37:16This is mirchi.
37:17What did you do?
37:18Let's see.
37:19Cheers.
37:25This is what I want.
37:27I want to serve this in the restaurant.
37:34Hands down, this might be one of the most delicious meals I've had in MasterChef.
37:44Today, you are representing something much bigger than both of you.
37:48They say, I'm standing up.
37:49Awesome.
37:51How about it?
37:53You have brought food in a way of freedom.
37:57We also know that this is our food.
38:00This is our soul.
38:03We can't stop eating.
38:05We can't stop eating.
38:05We can't stop eating.
38:07Thank you to both of you.
38:10Thanks to everyone.
38:17When Chef Ranveer took a spoon, it was the moment because I wanted a piece of time,
38:25since MasterChef was coming up for the first time,
38:27it was the time I was waiting for the tap.
38:29He was waiting for him.
38:45He arrived.
38:50This is the real India on a plane.
38:55Very happy.
38:57Very happy.
39:03Now, the last tasting of today.
39:05Anjuji, Manjuji, Parvatiji, Hemang, your food is not complete.
39:10That's why your tasting will not be done.
39:17And further, this is for you all.
39:21Sorry.
39:23The last tasting of today's last tasting,
39:25I will take a drink from Nagpur from Nagpur.
39:30Nice.
39:33Nice.
39:34Oh, oh!
39:36Oh, oh!
39:37Oh, oh!
39:37Oh, oh!
39:38Oh!
39:43Oh!
39:58Oh, oh!
39:59Oh!
40:01What was that?
40:03Oh!
40:03Oh!
40:04What happened?
40:06Puck!
40:08In the kitchen of Master Chef's first, this was not an attempt.
40:12It was a very big surprise to us today to attempt this.
40:25So cute.
40:26Can you eat it?
40:28Yes.
40:28I thought it was plastic.
41:11Flair King, I don't want to talk about flair. I want to talk about effort.
41:16I have never witnessed anything like this in MasterChef.
41:19Thank you, Vikram. Tell us about this.
41:25Today, we have made a sweet water.
41:28Yes.
41:29Air is a very good tool in cuisine.
41:32We also eat food.
41:34There were three elements used.
41:36There was an air balloon made from sugar.
41:39One inspired by Banaras.
41:40It was inspired by Banaras.
41:47We wanted to end the dish with a flair.
41:54Usually, in Banaras, we serve the milk in the katore.
41:58The milk is the milk.
42:00If you keep it in 2 seconds, it will be the milk.
42:04I want you to eat it later.
42:07Enjoy the dish.
42:09We have made a pear from the north.
42:11We have made a nolan wood from the east.
42:14We have filled the fruit in the inside.
42:16We have made annaar from the west.
42:19We have made a vanilla bean from the south.
42:21We have made a vanilla bean from Malaya.
42:23We have made a caramelized crumble from the north.
42:28We have made a caramelized crumble.
42:29Let's taste it.
42:30Let's view it later.
42:57If you have eaten the food, he will tell you,
42:59that this is perfection.
43:04Thank you, sir.
43:09Perfection. Oh, that's great.
43:13It's like a little bit.
43:15It holds.
43:17Brilliant.
43:20Come on.
43:31What are the children of father's mother?
43:33We all...
43:35This is a perfect dish for me.
43:41That's good.
43:47The next level of spoon drop is the next level,
43:50because before we have a spoon tap,
43:52so we have two achievements in our kitchen.
43:55Back to back.
43:56My second spoon drop in this season.
43:59Thank you. Thank you, sir.
44:03It's very low,
44:04that in one day,
44:06it will be out of two times.
44:13We were on the clouds,
44:15which was our dish today.
44:16Badal.
44:17We are now sitting on it.
44:18You both,
44:19Naakpur brothers,
44:20two brothers,
44:21both brothers.
44:25We are already here.
44:31Oh!
45:01So, Ajinkya Vikram, you are safe from this moment from elimination.
45:09In the master chef's kitchen, the superstar Karizma Kapoor.
45:18The soul of the dish, the purpose of Kapoor's khandan, and the originality of classic Indian dishes.
45:23And the dish of a master chef's level.
45:35I never thought that the dishes of our family can be a different rendition.
45:42Superb!
45:44If they are Chintu Uncle, they like them too.
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