- 45 minutes ago
MasterChef India - Season 9 - Episode 19: Restaurant Takeover Challenge
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17:02You have to find a texture between a custard and a cream and a cream if you want to try
17:07to fill the cream.
17:10The second important thing is the biggest challenge in the MEA-FEA is dryness.
17:15Because if you overpower this thing, it will dry again.
17:18So, whatever moisture, sauce, coolie, give it so much that it will balance the dryness.
17:25That was your today's video.
17:27Thank you, 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 and new stories.
17:38Yes.
17:39We will be bringing new stories in front of you.
17:41Yes, sir.
17:42It will be a very favorite family.
17:44Not only if you are young people, you want to be proud of the world today.
17:47Yes, yes.
17:48Right? Give us something new, give us something fresh.
17:51Yes, sir. We will try to do our best.
17:54Shall we?
17:59Wow.
18:00Hello, Chef.
18:01Hello, Chef.
18:04Have a great thing.
18:05Have a great thing.
18:06Have a great one made another.
18:07Have a great one made another time.
18:08Let's have a great one made another,
18:09after forgetting, what the favourite chicken curry dish you are going to be reimagined.
18:15Chef, we are going to make a little forest.
18:18Little forest?
18:19Yes.
18:20Chicken curry forest?
18:21Yes.
18:21I thought, it's my take.
18:23I made mushroom.
18:24So, this is the chicken element.
18:26Is it chicken?
18:27No, it's chicken mince.
18:29It's not chicken.
18:31It's a surprise.
18:33I told you, I had a secret.
18:35So, we will make a soil.
18:39So, I'm going to keep it in the soil.
18:41I'm going to dehydrate it.
18:45It will make the gravy powder.
18:48I'll add a little bit for colour and a little bit.
18:52For a crumbly or a crunch.
18:54It will go down the soil.
18:56And there are mushrooms.
18:58And I've also pickled some vegetables.
19:01And some drops or some elements.
19:04It's a very good thought.
19:06But what happens?
19:08You're trying to take this very far away.
19:13Please, call it back.
19:14I don't understand anything.
19:16I don't want to take it.
19:18I don't know what I'm saying.
19:21I'll do it.
19:21I'll do it.
19:22I'm just going to do it today.
19:24In the chicken curry, dehydrate a mushroom chicken.
19:28We're trying to make it a forest.
19:31And normally, what happens?
19:33The real taste of the dish will die.
19:37Yes.
19:38I think, if you want to add a little bit of curry drops.
19:41And to dehydrate all the curry.
19:44Yes, Chef.
19:45Then we will also get a feeling of chicken curry and forest.
19:48And your soul will change the dish.
19:51I think your dish will go a little further.
19:54Yes, Chef.
20:01We have only 15 minutes to add your dish.
20:06Don't do it with your dish.
20:07We are all ready.
20:09We have our work in the same time.
20:11We are almost almost going, we're almost going down.
20:14We have started plating.
20:16We started our compote ready.
20:17Bit of a lot of elements ready.
20:19I want to give a good finesse of this pastry, but I don't want to give it because it doesn't
20:25have time.
20:25It will be at least 17 to 18 minutes baked, and it will also need 5-6 minutes plating.
20:30So, just like my dough is shaped, I have a little carvings and I have to make it bake.
20:36I have egg wash with it.
20:38It looks less like this.
20:40It's okay.
20:43It looks good with it.
20:44It looks good with it.
20:46Look at the ratio of it.
20:48Take care of it.
20:49Look, this strawberry is cut.
20:52I have to keep it on the top of it.
20:54It doesn't look like this.
20:56I have to do it.
20:59It's been 5 minutes.
21:01We haven't started plating on some tables yet.
21:04It's about Chinta.
21:05Please start plating.
21:07I was checking out that our main ingredient in the oven is dehydrated.
21:13It should be a flavor.
21:15If it doesn't come out, it will glow because it can glow in one minute.
21:20If it will glow, the rest of the components will stay up and up and up.
21:23If it doesn't get dehydrated.
21:25So, I check every 5 minutes.
21:27It was like the oven to close it.
21:29You can close it first.
21:30Then, we'll give it to the oven.
21:31Then, we'll give it to the oven.
21:32Our pastry is hot.
21:33It's a bit of tension.
21:35I think it's just 2 minutes before it comes to the oven.
21:37But, it's a bit of tension.
21:39It's a bit of tension that we keep it on the plate.
21:42It's a bit of tension.
21:42Everyone is ready to plating.
21:44It's a bit of tension.
21:46I think it's a bit of tension that my dish is not ready until now.
21:50Let's start plating.
21:51Yes, I'm doing it.
21:52Yes, I'm doing it.
21:53Yes, what?
21:53It's hot.
21:54It's hot.
21:55It's hot.
21:55It's hot.
21:56It's hot.
21:57It's hot.
21:58It's hot.
21:59It's hot.
21:59It's hot.
22:00It's hot.
22:00I'm going to do it.
22:01Take it off.
22:02Take it off.
22:05Take it off.
22:05Barar Sahib.
22:06Sir.
22:06Look at the face of Shep Banju.
22:08This is a little bit.
22:10It's extra little bit.
22:11And I've been doing this with a gun.
22:13Who's going to kill me?
22:14Say it, Mom.
22:15Say it.
22:17Say it today.
22:19Say it.
22:20Say it.
22:21Handsome Banju, say it.
22:22I don't want to dance.
22:24But, I'd like to dance with you.
22:27Okay.
22:28Go.
22:37Go.
23:02Last two minutes.
23:10Now I opened my oven again, I touched it and touched it, so I feel that it's cooked inside.
23:16If we do five or six minutes, the color will come.
23:19But it's cooked, so at least I want to take it to my dish plate.
23:24We're so hungry.
23:25We can also get good, we can also get good.
23:28We can also get good.
23:29We're going to take the dish, but we don't know.
23:31Ten.
23:34Nine.
23:37Eight.
23:39Seven.
23:41Six.
23:44Five.
23:46Four.
23:48Three.
23:50Two.
23:52And one.
23:54That's it.
23:55Time is finished.
23:56Last one.
23:56Our last question is after you.
24:00This challenge was so simple.
24:03You've got to recreate the iconic dishes in a new mindset.
24:09And the table in front of us, it looks really beautiful.
24:19Dr. Nala, let's go.
24:20Let's go.
24:21Here is Archena and Rupali made biryani.
24:27Parda biryani.
24:32Parda biryani, wow.
24:34What about it?
24:37Rishik Kapoor ji's favourite, mutton biryani.
24:41You've got it in a new way.
24:45Today's day, there was biryani.
24:48We added kakhflin and lemongrass flavor in rice.
24:53We added salmon with lemon, spinach, pomegranate and smoked benggan.
25:02But this dough, you can eat it or only for the show?
25:07Yes, you can eat it.
25:08It's packed.
25:13Wow.
25:17Such a beautiful idea.
25:46Hmm.
25:46Hmm.
25:47Hmm.
25:47Hmm.
25:48Hmm.
25:50Superb.
25:52Hoi hoi.
25:52Genuinely.
25:54Superb.
25:58Archena Rupali, biryani ke flavors ki baat karo.
26:02Perfect.
26:02Perfect.
26:03Archena Rupali, this is what you have made biryani.
26:07If you have chintu uncle, you will also like it.
26:11Nice.
26:12Well done.
26:17Archena Rupali, Harshini ji.
26:19Come on.
26:21What a matter.
26:23The heritage of the mom's mom's mom's mom's house,
26:26this dish is the perfect dish of olive oil.
26:28The whole world's favorite dish is a new twist.
26:35What do you make a new twist?
26:35Tell me about this new idea.
26:37How did you make this?
26:38Sir, we made it in the shape of the casserole.
26:40The olive oil has made it inside.
26:42We have made a salsa with black grapes chutney and green apple and passion fruit but it doesn't have a
26:55lot of pipes.
26:57The idea is brilliant.
27:00Before I start tasting, I will tell you that I am very happy with the plate.
27:05This sauce should be smooth.
27:10Besides that, wow!
27:14You should have a day to come.
27:25The price of the judges is reduced.
27:30I can see that you are in your eyes because we always say that we don't have fun.
27:37Today, I saw that you were cutting.
27:39It was made of cannoli shell.
27:41It was made of shell perfect.
27:43I swear.
27:44It is very soft and crisp.
27:47It has all the sweet roots and flavors.
27:51The stuffing of cannoli is brilliant.
27:55The chutney is especially the chutney.
27:58It is not the chutney.
27:59It is fantastic.
28:00Oh wow!
28:01This is one of the strongest dishes in this kitchen.
28:07Thank you sir.
28:09Thank you sir.
28:31Thank you sir.
28:36Thank you sir.
28:37Thank you sir.
28:41Thank you sir.
28:58Thank you sir.
28:58Thank you sir.
28:58Thank you sir.
28:58Fantastic.
28:58I am going to tell my mom to tell my mom.
29:04If you want to see your living dish, please try this.
29:08Wow, wow.
29:09Oh, a blockbuster.
29:14Shag sahab.
29:16Yes.
29:16This relationship is very beautiful.
29:21When I came to the house, I came to the house and I came to the house.
29:26I came to the house.
29:27What a truth.
29:28Thank you, Chachi.
29:30You are a lot of love.
29:33Sit down.
29:34I'm proud of Yasmin.
29:38Our dish is Miloloparl, which we have inspired by Chai and Roti,
29:43and a Chai pearl with Chai.
29:48So this is a Bonbon.
29:49It has a filling of Chai.
29:52It was very difficult now.
29:55I made it.
29:59You have made a taste like this.
30:00What's it in?
30:02Hazelnaka.
30:03Hazelnaka is made with a tear.
30:04You have translated that dish into the international flavor...
30:22Excellent. Absolutely excellent.
30:25And from my side, you both love Lulula.
30:31Well done.
30:32Well done, guys.
30:33You put different layers of complexity in it.
30:36There are different textures, flavors, and the most important, colors.
30:42From the colors, you know the charm of this dish.
30:46The best part, portion size control is a beautifully plated dessert.
30:51Yeah.
30:52The taste is very big.
30:56In my mind, you both have the classic, favorite dish with Kapoor Khandan.
31:03I am so happy with you.
31:06Very nice.
31:09Javana Ji, Dipali Ji.
31:13We have a dish of Kapoor Ji.
31:16It was a little bit unique.
31:20We made a little bit of brandy snap.
31:21We made a dish.
31:23And the flavor of Rabadi, we made a little strawberry.
31:26We made a strawberry sauce.
31:28And we made a little strawberry sauce.
31:29And we made a little bit of garlic.
31:32And we made a little chocolate.
31:34And we made a chocolate.
31:34We made a strawberry sauce.
31:36We made a strawberry sauce.
31:38And we made a strawberry sauce.
31:38Yeah.
31:47What is this?
31:48What is it?
31:49Sir, add dry food, coconut,
31:52add red pepper and a little bit of mirch.
31:54And white chocolate.
31:55The mirch is so amazing.
31:58It's too good.
31:59The mirch is so amazing.
32:00It's good.
32:01It's genuinely so good.
32:06It's the second time that I'm going to eat it,
32:08I don't know what I'm going to eat.
32:10Your chocolate,
32:12the red pepper and the coconut,
32:15I don't know the reason,
32:16I don't know the reason,
32:17but I'm working.
32:19Like Vikas has said,
32:20it's not going to be here,
32:22but it's good to eat it.
32:24It's tasty.
32:25Absolutely.
32:27I'm enjoying the food.
32:30It was an enjoyable dessert.
32:33I never thought, honestly,
32:37that the dishes of our family
32:39can be so different.
32:41What?
32:42I think it's just going so well
32:45and so good.
32:47And hats off to all the contestants.
32:50All of them.
32:52It's fun.
32:54But please,
32:56give me this recipe.
32:57Give me this recipe.
32:59Don't give me this recipe.
33:00Don't give me this recipe.
33:00Don't give me this recipe.
33:01Don't give me this.
33:01Don't give me this.
33:01Don't give me this.
33:03Don't give me this.
33:04You're both millionaires.
33:07Too good.
33:08It's just so nice.
33:12Don't give me this.
33:39Here we have.
33:48I'm going to place the dish off
33:51It was a beautiful idea and it was a very good idea to begin with.
33:57So, this dish is a very unconvinced dish here.
34:01And both of you could have done so much better.
34:05I have to say one thing.
34:07The attempt was, the idea was very big.
34:13I want to say something for that.
34:18Wow!
34:19Correct!
34:19Yes, you're correct.
34:22Wait, Venu is here.
34:32I love monotones.
34:34I love one color and make different shades of it.
34:38I think it's a very mystical level.
34:40This dish doesn't keep up for attention.
34:43You have to tell yourself.
34:44Look, there are more layers that you will see in the flavors.
34:49So, for me, this 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.
35:00We have kept its name.
35:02In fact, I have called Raj 100.
35:05Raj 100.
35:07Okay.
35:08100 years of Raj.
35:09Thank you so much.
35:11So, the base is caramel and oats.
35:16I have made it with sea salt.
35:19There is caramelized pudding.
35:21And on top, I have garnished it with coffee truffles.
35:35I will add salt.
35:37Salt.
35:39Salt.
35:40Salt, the base, is more than savory salt.
35:44Okay.
35:52I have made a strong dish.
36:10I have made a strong dish.
36:10I have made caramel flavor.
36:12I have made caramel flavor.
36:14You can add salt.
36:15How much do you know?
36:16Absolutely.
36:18You can add salt in your mouth.
36:22This man of the match dish.
36:25Guaranteed.
36:26You can add salt.
36:27I think it's a nostalgic feeling.
36:31To have that toffee caramel flavor.
36:35So, thank you for this.
36:36I really liked it.
36:41For the next dish, Anju and Manju.
36:43Please answer us.
36:47We got the favorite dish of Ridhimah Kapoorji.
36:50Yes.
36:50And it's fish curry.
36:52We tried to get this new shape.
36:55It's made fish and chips.
36:58It has made the flavor of Kassarundi.
37:14Manjurji, you made a wellington dish.
37:17We didn't know how to do it.
37:18We said that your desire is a young man.
37:22In this dish, you also have a young man.
37:24You took the fish and chips and it has a little bit of a taste.
37:32It has a little bit of a taste.
37:33It has a little bit of a taste in the texture.
37:35The flavor of fish is also good.
37:36But it has a little touch in the gravy.
37:39For me, this is a wellington dish.
37:42This is a dish that you took in the kitchen.
37:47I will tell you one more secret.
37:49All of the Kappoons have a lot of fish and chips.
37:51I am very shocked.
37:53You have decoded this.
37:57It has been fantastic.
38:01It's too good, too delicious.
38:03And I want to give you both a lot of love.
38:08You have the flavor of the fish and chips in the fish and chips.
38:13Super.
38:13I just love it.
38:15Excellent.
38:17Thank you for that.
38:18Let's see.
38:19Let's get ready for the next dish.
38:19For the next dish, Paruti Ji ready?
38:26You chose your superstar Shammii Kapoor.
38:29Chicken Dumpurk.
38:31I made this bunny chop.
38:34I made this bread.
38:35I made it and made it.
38:37I stopped it.
38:45After I made the bread,
38:47You have handed it to you.
38:49Yes.
38:49It is made in the bowl.
38:52I made the traditional flavor.
38:54I didn't leave it with it, I kept it in my mind.
38:58It doesn't mean that it doesn't have dhuwain.
38:59There's so much smoke of fire in it,
39:01that it doesn't work for me.
39:03The meat of dhuwain is long-cooking.
39:06There's a balance in the flavors.
39:09And the beauty of the dhuwain is completely finished.
39:15So it doesn't work for me.
39:20Anshmidar Pravdi, come on, brother.
39:27The chef, we got Prithvi Raj Kapoor ji.
39:29The dish we got, was a jungle mutton.
39:32We made a jungle mutton with a French pastry.
39:36Meat filled.
39:37Down there are different mashed potatoes.
39:40And there was a mutton in the middle of it.
39:43It was a fond of it.
39:44There was a sauce with it.
39:54A British meat pie that you have tried to make.
39:57From the jungle meat.
39:58Thought, spot on.
40:00The jungle mass, the essence of it,
40:02its simplicity and simplicity,
40:04it was a little bit of a chard.
40:06Rustic.
40:07And its rusticness.
40:08It has you've been fed.
40:10The jungle mutton is a very rustic dish.
40:13But in which way you both have done this international rendition.
40:19Hats off.
40:20Genuinely, really good.
40:25Simran ji, Himanshi ji, come on, brother.
40:29Let's get started.
40:33Chicken curry forest.
40:35Tell us about your dish.
40:36Chef, we got a chicken curry from Ranbir Kapoor.
40:40Our dish's name is Little Forest.
40:43The curry is made of it.
40:45We have made a soil.
40:46And we have made mushrooms of chicken.
40:49There are pickled veggies and pearls of chutney.
40:54Chicken curry is inspired by a dessert.
40:56And to translate it into the mushroom forest.
41:00Badness.
41:01I love it.
41:03Why are you so crazy?
41:05We didn't understand that we were so excited.
41:08We are so excited.
41:09We are in anxiety.
41:10I am just going to say hello.
41:12Because I don't have any reaction to it.
41:14The idea.
41:14To think about it, this is MasterChef.
41:16To think about it, this is MasterChef.
41:18To think about it or not, this is time to tell you.
41:34I do not know what to tell you.
41:36I will see it.
41:37This is me.
41:38The concept, the concept, the thoughts, etc.
41:41It'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.
41:58Celebration of poetry.
41:59Hanshi.
42:01Simran.
42:04I am very happy.
42:06I am leaving this table.
42:07I am leaving this table.
42:22Well done, girls.
42:23Well done.
42:26Lolo love.
42:31One of the best, best dishes I've ever had.
42:35So innovative, so creative and tasty at the same time.
42:40Hats off.
42:41So good.
42:42Chicken was juicy.
42:44The soil was made in it.
42:46The flavors were made in it.
42:47The curry you put in it.
42:48The chicken and the soil mixed it well.
42:50The mushroom made it well.
42:52I saw it.
42:54I said, what happened?
42:55This is going to leave the beach tasting.
42:57What happened?
42:58What happened?
43:06The meat of food is a big thing.
43:08See, I tapped this out.
43:09And the meat of food is a small amount.
43:17But the meat of food will grow.
43:24The meat of food is still growing.
43:25Actually it was that the sea of food is still working.
43:25The air is still working.
43:25The whole world knows how much to get the spoon tap.
43:27It's such a big honor for any home cook.
43:32And we got a tap.
43:33Now you take a tap.
43:35We got such a big tap.
43:37And the whole table is full.
43:40When I post this dish,
43:42I 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.
43:48Our new generation.
43:49Very good.
43:52Your dish is one of them.
43:56Man of the match of today.
44:06This is an end-to-end decision.
44:10There is a small request.
44:15Because we have made a dish with Ranbir Kapoor.
44:19And we both like it.
44:21Can you tell them this on our side?
44:23Definitely.
44:24Of course.
44:25God bless.
44:29Look at you today's beautiful challenge.
44:32With a beautiful man of the match,
44:34the first man of the match has decided.
44:37And the second man of the match has signed us
44:39and kept close to our hearts.
44:41Over to you, Karishman.
44:53Anju Banju!
44:57Finally!
44:59Finally!
44:59Finally!
45:01Two dogs!
45:04These two dogs,
45:09It was about the best fish I've ever had.
45:13Best fish.
45:16Your next challenge is this.
45:20That tomorrow, you will do a real restaurant's real kitchen.
45:32Takeover.
45:36And that restaurant is Mainland, China.
45:46In Mainland, China, tomorrow we will do dhamal.
45:49Because we will make dhamal food there.
45:53You will make Indo-Chinese street food using viba sauces.
45:59Because when we talk about the Chinese flavors,
46:02so viba is the best taste in the game.
46:09If you have to take your innovation, creativity and flavors to the next level,
46:14then you can give viba.
46:17Today, we have to go to Mainland, China, kitchen and restaurant.
46:21And we have to do a lot of effort.
46:24And you know that the effort is viba.
46:27Today, we are going to take you to a trip on a recipe,
46:32where there is effort in every bite.
46:34Taste, creativity and a power-packed twist.
46:38Because the effort is viba.
46:41Hi, everyone.
46:42I am Simran.
46:43I am Himanshi.
46:44Welcome to Everyday Tasty Recipes by Viba.
46:58And today, we are going to take you to a trip on a recipe,
47:02which we will use viba, viba, viba, southwest dressing and viba salsa.
47:09You know that we both experiment with Indian dishes with Indian dishes.
47:14We like to give an international touch.
47:18First of all, we will boil a little water in the pan.
47:21We will pour a little dough to the dough to the pan.
47:23In the other pan, we will pour a little stuffing,
47:25which will be a little butter and a little oil.
47:29We will add some veggies, bell peppers, and a little paneer.
47:32We will season it with salt.
47:36This is Veeba's Chipotle Southwest Dressing, which is made with Smoky Mexican Dressing Chipotle Peppers.
47:42This Mexican Dressing will add bold, smoky flavors in your dish.
47:46I will add a little lemon in it.
47:48Now, let's mix everything with flame off.
47:53You can see that this dressing is adding so rich and creamy texture in our dish.
47:59It also adds a smoky and spicy flavor.
48:01This dressing gives you a well-rounded, smoky flavor.
48:06It lifts it with latent heat of pepper.
48:13We will add a little cold-spoke in the taco.
48:20We will bake it 180 degrees for 15 minutes.
48:33Our tacos are ready.
48:35Now, we will add the filling in our paneer.
48:38Today, we are using this dressing in Chipotle Paneer Tacos.
48:41But it is so versatile that you can use it in any dish.
48:45If you drizzle it on it, add it in Mexican rice bowls.
48:48Or spread it in the wraps and tacos.
48:49So, let's spread it and enjoy it.
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.
49:05When it is ready, top it with Viva salsa.
49:08With a tasty, zesty Mexican salsa.
49:11Made with tomatoes, onions, jalapenos, garlic and capsicum.
49:17It's a chunky tomato texture.
49:19Zero trans fat and ingredients.
49:21Perfect balance.
49:22It's a quick, easy and delicious choice.
49:27Viva salsa.
49:28You can use it with nachos, chips, breads and fried snacks.
49:35It looks really tasty.
49:38This was our recipe.
49:39You can also make such recipes with Viva.
49:43Because the fruit of the fruit is Viva.
49:51It's the 2010's season.
50:13I am on point.
50:16Oh my God!
50:17Stop!
50:19It's like a fire.
50:20It's like a fire there.
50:21Today, we will have to face the first pressure test.
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