- 14 hours ago
MasterChef India - Season 9 - Episode 16: Har Plate Mein India
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00:00प्रेख दूरसне ShikTH
00:11पारज हम बना रहे हैं
00:1287 वान्दकरतन्थ दिवस
00:14अराज माताऴी
00:16जे
00:17इस अफसर बर्भारत के
00:19अलग-अलग � assassinsya
00:19बनाएंगी वो खाना
00:21जिसमें होगा भारत के
00:23स्वाद और भारतिय संस्कृति की छलट
00:26और आज
00:27In this MasterChef India, there are a few people who have arrived in the world.
00:31They are Wideshi, but they are all Hindustani in the heart.
00:36In the world, it shows that people have to pay attention.
00:39I am a son of Bhaarath, and I am a son of Mumbai.
00:43Welcome to MasterChef India, co-presented by Viva Mayo Ketchup & Sauces, co-powered by IKEA,
00:49Fortune Chucky Fresh Ata, Partner Kohler, Catch Salts & Spices, Vijay Sales, and Swiss Frozen Snacks.
00:56So, MasterChef, all of the countries will give us the 77th of Gartanthra.
01:03Sheph Bhanju, the 27th January 1950, our Sanbidhan has left us.
01:08Dr. Baba Sahab, Bhim Raambetkar Ji,
01:10We have our support, we have our support, we have our support, we have our support.
01:16Bhaarath Mataji!
01:19Bhaarath Mataji!
01:20Bhaarath Mataji!
01:21Bhaarath Mataji!
01:22Bhaarath Mataji!
01:23Bhaarath Mataji!
01:23Bhaarath Mataji!
01:24Bhaarath Mataji!
01:25Bhaarath Mataji!
01:29Bhaarath Mataji!
01:31Bhaarath Mataji!
01:35Bhaarath Mataji!
01:36Bhaarath Mataji!
01:37Manjoo Ji, Manjoo Ji, tell us a challenge quickly.
01:39We are coming here.
01:41Look at this.
01:43This is North, East, West, South, and Central India's most sweet place.
01:51The Great Indian Panting.
01:57And in this, there are some ingredients that you probably know.
02:03And that you have used.
02:07And there are some of these ingredients that are very difficult,
02:10very difficult, and we are taking it all.
02:18How beautiful is our Great Indian Pantry.
02:21This is where we are from.
02:26We celebrate our diversity.
02:29We celebrate our food.
02:32So, in this challenge,
03:02we celebrate the Great Indian Pantry.
03:06We celebrate our food.
03:12We celebrate our food.
03:14We celebrate our food.
03:14And in this challenge, we will get out of our food.
03:17And here you will get cast iron pans, premium non-stick cookware, stainless steel cookers and kardai.
03:24You will get Fortune Chakki Freshata, Suji, Maida, Fortune Soybean Oil, Fortune Mustard Oil and more.
03:32And to give your cooking stations a bold and luxurious look,
03:36you will have multi-purpose, spacious and durable sinks
03:39and with touchless technology and multi-spray options innovative faucets.
03:46In the catch salt and spices rack, you will get all food.
03:50With a variety of cat sprinklers and pink rock salt.
03:56And you will power your electronic appliances in the kitchen.
04:00In the zone of Wijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders and all
04:07that.
04:09In the ready to cook frozen snack section, you will get quality samosa sheets, spring roll sheets,
04:15delicious puff paratha, puff pastry cheese, crispy threads, tasty kunafa dough and also very much.
04:26In this India on the Plate challenge, you will get a full 120 minutes for 120 minutes.
04:31In this India on the Plate challenge, you will get a full 120 minutes.
04:51The challenge is that you will use your presentation with a flare.
04:57That means that today in your presentation, you will get a plate with a plate.
05:01A story, an experience, a flare.
05:05Let's start the challenge.
05:07Yes, sir.
05:07Get.
05:09Set.
05:12Parath.
05:21Get.
05:23Set.
05:27Parath.
05:35Cook.
05:36While I cook.
05:37I'm going to cook.
05:38I'm going to cook.
05:39That's it.
05:40The great Indian pantry is now closed.
05:44You have to start cooking.
05:46You have to spend a whole 1 hour and 55 minutes.
05:50Get.
05:50Set.
05:51Cook!
06:20Look!
06:22foreign
06:52They gave their freedom to live in the world.
06:55Today, we are going to work on our own.
06:58This is their fault.
07:09We are making a dish,
07:11which is an international dessert, which is called Baked Delasca.
07:14Usually, there is an ice cream.
07:16We are making it with different flavors.
07:19Today's challenge is very important.
07:22Today's challenge will be safe.
07:24We want to make it safe.
07:26I don't want to get the tension on the black apron.
07:36Hello.
07:38You have a push-up come.
07:40Same to you, Chef.
07:41Tell us what you are making.
07:43We are giving you a banana leaf for the whole Karada.
07:49We are focusing on 18 varieties.
07:52There will be 8 varieties of dishes today.
07:54Today?
07:54In the cake.
07:55In the cake.
07:56The idea is good,
07:57but it is less time to make 8 dishes.
07:59Yes, Chef.
08:01What is the strength of Papa?
08:03The strength of Papa is going to go ahead.
08:05And the strength of my father is going to go ahead.
08:17and the strength of mowens rah is going to go ahead.
08:37Hi, Chef.
08:37What are you making?
08:37We will make a sugar balloon that will flow into your dish and will flow into your dish.
08:44Vikram Ajahn, today's dish we celebrate the 26th January.
08:49It's a happy thing.
08:51The food should be so big and beautiful as well as diverse and diverse country.
09:03What are you making?
09:04Chef, we are making bangra fish which will be baked in the middle.
09:10It will be baked in the middle, wrap it in the middle and then bake it in the middle.
09:16In the oven, not in the oven.
09:18We have 36th grade.
09:2136th grade is made in the middle of the rice.
09:22It is made in the middle of the rice.
09:26We will mix black rice and white rice.
09:30We will mix white rice and white rice.
09:31If it is so big and thick, the danger will increase the danger to cook the fish perfectly in the
09:36middle.
09:37Yes.
09:37And this is usually salt baking and mud baking.
09:40Okay.
09:40Yes.
09:41It will be good and it will be good and it will be good.
09:43Yes.
09:44Yes, Chef.
09:45Tell your name of the dish.
09:47Chef Bacchpan's color.
09:48Our dish's concept is chutney and pakode.
09:51So, we are making four chutney in different places, different flavors.
09:55And we will make three types of pakode.
09:57I will make a big plate.
09:59I will make a big plate.
10:01With chutney and pakode.
10:03Yes.
10:03I will say one thing to you.
10:06I will be happy with you and not.
10:09Okay.
10:10On the other side.
10:11Simran.
10:11Yes, Chef.
10:12You have tasted the taste test.
10:13I think in MasterChef's history, we have never seen so competitive taste test.
10:19Fantastic.
10:20Thank you, Chef.
10:21But on the other side.
10:22Imaanshi.
10:23I think that somewhere you are very quiet.
10:25Now you are going to make a big plate.
10:29I want you to play equally.
10:31You are going to drag one another.
10:34Yes, Chef.
10:35You are going to inspire one another.
10:37Look, I have two steps.
10:38You are coming.
10:39Yes, Chef.
10:40You are going to make the dishes very good one day.
10:42Then you are going to be flat.
10:44There is not so good variation.
10:49Our plan is simple.
10:51Starting in 30-40 minutes, I will have a base of chutneys in the beginning.
10:56I will have a base of chutneys and this on the parades.
11:07Archan and Rupali.
11:09Yes.
11:10You are very good with the Khusbu.
11:11I am making the stock.
11:13You are making the head of the lobster.
11:13Is it the head of the lobster?
11:14Yes.
11:15Yes.
11:15Yes.
11:16Yes.
11:16We are making the head of the lobster,
11:18we should clean it from the head.
11:21Otherwise, it will be a strong seafood smell.
11:23Yes.
11:24This is your tip of the day.
11:27Look, today you will make the dish.
11:28In North, South, East, West, Central,
11:31any one of the other ones,
11:32no one ingredient should be.
11:34Obviously, there will be one ingredient.
11:36I will tell you,
11:37that the food is coming.
11:40You have to eat them.
11:42The food is coming.
11:45You both have left your job and come here.
11:50The most important thing is that you have accepted this challenge.
11:59That's why I want you to be the best.
12:05I want you to be in the top five.
12:08You are deserving, you are talented.
12:11And the most important thing is that you both are very sweet.
12:14Very sweet.
12:20Jodiyo, take care of it.
12:21It's been over 60 minutes.
12:23Only in the rest of the 60 minutes.
12:25Come on.
12:28No, no, no.
12:30The oil is always white.
12:31Don't make that face.
12:33Mama, just...
12:34It's done.
12:36I want to make it warm.
12:37I want to make it warm.
12:38It's not a flavor.
12:40Mix it up.
12:41Put it on the mix.
12:42Put it on the mix.
12:44Please, please.
12:45Please, please.
12:46Put it on the mix.
12:48Please.
12:49Please, please, please.
12:50Please, please.
12:51It's been half a job, but half a job is still.
12:53And I'm going to take about 30 to 40 minutes.
12:56Because I have to mix it well.
12:59I have to mix it well.
13:00I have to mix it well.
13:01I have to add some salt in the gas.
13:05I have to make it a little bit.
13:18So, when will it be done?
13:19When will it be done?
13:20And the plum plum is running,
13:23he is running.
13:24He is not taking a name.
13:25How will it happen?
13:26When Anju was working on her,
13:29it was a long procedure.
13:31So, I started the comport of the time.
13:36Because it requires a lot of time.
13:38And it has time.
13:39I think it's a good thing.
13:47Namaskar.
13:48Namaskar.
13:49Ramkrishnakari.
13:50Ramkrishnakari.
13:51How are you?
13:52Good.
13:52Arshina ji, the food is great.
13:55It's a great pleasure.
13:56Your stories are beautiful.
13:58It's so great.
13:59So, we need to dance a Marathi dance.
14:02Yes, we need to dance.
14:04Dipali, Dipali.
14:05Let's dipali.
14:09Two, three, music.
14:39I love you.
14:46I love you.
14:47I love you.
14:48I love you.
14:49I love you.
14:50I love you.
14:50All the best.
14:52I hope you can make a beautiful food today.
14:55It's very tasty.
14:57And if you don't have tension,
14:59you can relax tomorrow.
15:01I'll teach you something.
15:02What?
15:06What?
15:09What a beautiful kitchen is here.
15:13I'm tired.
15:15Are you still baking?
15:16No, no.
15:17Today, we're making a swick.
15:19Shena Poudo.
15:20Today, we've made our Nalan Gour.
15:23We've made a flavor.
15:25And we're making a cream of Pista.
15:26We're making a cream.
15:28We're making a cheesecake.
15:30Okay.
15:30Tell us what you're making today.
15:32You're making a dish.
15:32At the end,
15:33we said you're going to be a master chef style player.
15:36Yes, yes.
15:36What will happen in your mind?
15:38Yes, yes, yes.
15:39What will happen?
15:41Today, we've made a dry ice collection.
15:44Made a little dream of dry ice with a few days.
15:47We're going to try to make the dish to show us.
15:51You've got an idea.
15:51So, you put in a dry ice,
15:52add a little bit of dry ice.
15:55Add with a dry ice, add a little bit of dry ice.
15:56Add cinnamon.
15:57Add cinnamon, cinnamon, and chakri pool.
15:59That's the flavor of it.
16:01You won't add the long ice.
16:03No, no, no.
16:03Thank you, sir.
16:08In the works, we're so busy,
16:10so much,
16:11the main flavor,
16:12The flour is prepared.
16:17I said that we have to do this,
16:19a little bit of a leaf and a little bit of a chini
16:22so that it gets wet properly.
16:26What happens is that the flour will be wet
16:28and the flour will be wet.
16:33When we crack it, the crack will come from it.
16:37I hope the chef will be able to hear the flour
16:40We will listen to this, because it will not mix until it will not mix until it will be impossible
16:44to mix in it.
16:48I took a pan to caramelize.
16:51When it is caramelized, it has a very good nutty flavor that we need with Malayi.
16:56So that the sweetness of Malayi will complement with nuttiness.
17:01So I took a pan to caramelize.
17:03We thought that a very beautiful ingredient from South.
17:06Vanilla bean.
17:07With Vanilla bean, I will melt a little bit with Vanilla bean.
17:11And then I will caramelize it in the oven.
17:14So that the nuttiness has a little richness of Vanilla bean.
17:23Oh my God, what are you making?
17:27I don't have enough time.
17:29It's okay.
17:30It's okay.
17:31I want to talk about you both.
17:32I want to talk about you both.
17:33I want to talk about some serious things.
17:37But you don't want to talk about the news.
17:40But I am not happy with both of the progress.
17:43Somehow, the immaturity of both is now out.
17:49I won't tell you that you don't want to do any energy with your other side.
17:52But you can do your game.
17:57This is a very ruthless kitchen.
18:00There is only one mistake, and you are behind.
18:08MasterChef is only half an hour left.
18:14It's a challenge.
18:16We have accepted it, but it's the dirt and the pain,
18:20and it feels like it.
18:24So, our elements have almost been opened.
18:27Almost 90% of the elements have been opened
18:30and we have already put it in a different way.
18:34We have also kept it in a different way.
18:35The mixture of cocoa butter and white chocolate
18:37is coming to room temperature until our bonbons are set.
18:41We are going to caramelize it in our oven in a caramelized oven
18:45which I am giving every five minutes.
18:46I am giving it.
18:47A post-bear is also packed in the pot.
18:52With that, the mixture of maliyo is also going to be fresh.
18:56We are doing our work in a very systematic way.
19:02Chill.
19:03Yes.
19:07We are going to make the rangoli from chutney.
19:10I 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 the rangoli very critically.
19:27Yes, sir.
19:27We will place this with rangoli.
19:30Yes, sir.
19:31We will place the rangoli from the rangoli.
19:43Yes, sir.
19:44What is this making?
19:45Sir, my name is Alaska.
19:47It will be in a shape of a volcano.
19:48I am trying to create a creator to make my rangoli.
19:52Whenever we set chocolate,
19:55we will set it out so that it will go out.
19:58If the chocolate is set in the inside,
19:59it will not go out.
20:01Okay, my brother?
20:01Do it dry.
20:02Dip it in the chocolate.
20:04If the cup is out,
20:05it will become a crater.
20:10Not at all.
20:12Look, simple solution.
20:16If it is not hard peak,
20:17it will be a little bit soft peak.
20:19This is also soft peak.
20:21It is also soft peak.
20:21The green onion is green.
20:22Look at this.
20:25If I am taking it,
20:26it will be at least a peak.
20:29Your onion is under-beaten.
20:31Okay, sir.
20:31It will be a bit more beat.
20:32It will be a bit more beat.
20:33If you want to make it.
20:36Do it.
20:37Do it.
20:37Do it.
20:38Do it.
20:39Do it.
20:39Do it.
20:40But my opinion is that
20:42this Italian marina will fail.
20:45You should make it another one.
20:50Do it.
20:51Do it.
20:54Do it.
20:55Do it.
20:55Do it.
20:55Do it.
20:55Do it.
20:55Do it.
20:57Do it.
20:59Do it.
21:00Do it.
21:02Do it.
21:04Do it.
21:07Do it.
21:16Do it.
21:18Do it.
21:29When the plating time came and the dish kept in the crockery, everything is in control.
21:34Simple crockery, no distraction, pure passion on the plate.
21:38Now the hope is that the judges can see it.
21:41What do you want?
21:42This one too.
21:44I'm so scared of me.
21:46I took a chicken and took a chicken.
21:50I put it in a vegetable.
21:52We put it in line-wise.
21:54When I started to keep it, the chefs started the countdown for 10 seconds.
21:59For your last 10 seconds.
22:0410.
22:05Hurry, hurry, hurry.
22:07Hurry, hurry, hurry.
22:08Just, I got it wrong with us.
22:14Seven, six, five, four, three, two, and one.
22:23That's it.
22:23Time's finished.
22:24Back.
22:27Anju Manju ji ka tu kuch plate pa gaya he nahi.
22:32Parvati ji aur Himang ji ne bhi plating nahi ho paai.
22:37Ab khatrha nazar a raha hai ki samayi pata nahi chal raha hai.
22:39Kyunki joh main ingredient hai.
22:41Woh chiz agar pate pa nahi rakhahi toh garbar hai phir.
22:44Yeh master chef ka kitchen hai.
22:45Yehaan pa eitni bari garbari bilkul bhi agar hoti hai.
22:49Toh humare liye khatrha joe hai woh aur gherata jayega.
22:52Or joh humne sapna dhekhen hai woh usse kahi na kahi.
22:55Ham pichwen ho jayenge.
22:57Aap sab eek mahair khiladi ki tarah zaberdast tariqe se kheil khil raha hai.
23:03Aisai historic moke pere ek historic khiladi aap se kuch special share karna chaatai hai.
23:09Hello home chef.
23:10Kiasi ho aap sab?
23:12Immunity challenge ka pressure chahre pere saaf-saaf tikhai dhe raha hai.
23:16Or honestly, dikhna bhi chahi.
23:18I know how immunity is so important.
23:22And how many pappad bhel nye pardate.
23:25I just want to say so much.
23:28I have seen many episodes of MasterChef.
23:31And this season, personally, I have enjoyed this season.
23:35I can tell you that you are changing the world.
23:40And when it's changing the world,
23:43Then after MasterChef,
23:45I will show you a show.
23:49It's called Wheel of Fortune.
23:52Wow!
23:55This game is 50-70 days in people's countries.
24:00And now, you will be happy to know that
24:04that for 140 crore hindustanians,
24:08this wheel has come to our country.
24:11So remember,
24:13MasterChef is on Sony TV.
24:16Thank you so much.
24:17Rats, 9 o'clock.
24:19All the best.
24:23Akshay Ji, you are OG host.
24:25Thank you so much.
24:26Thank you so much, MasterChef.
24:27To give them so much love,
24:29and to motivate them so much.
24:30The whole entire India,
24:32MasterChef,
24:32the whole family,
24:33we are all very excited to see Wheel of Fortune.
24:37And we want to say all the best.
24:41All the best.
24:42Yes!
24:44In that show,
24:44Wheel of Fortune,
24:45will be the best.
24:46But here,
24:47you will be the best.
24:48Plate of Fortune.
24:52Time for tasting.
24:54The first thing,
24:55which is showing us
24:57is Simran and Himanshik.
25:11Simran and Himanshik.
25:12I will talk about
25:15a restaurant in any restaurant,
25:17like an Elina restaurant.
25:18They started table-side,
25:20full art work for desserts in Chicago.
25:22Millions of chefs have copied.
25:24But there was so beautiful
25:25that people of Indian mandala
25:27didn't come to that.
25:31Thank you, Chef.
25:32This is pure work of art for me.
25:35What is this?
25:36Simran and Himanshik.
25:39I will tell you that
25:40at least,
25:41at least,
25:42at least,
25:43there are 10,000 copies
25:45in the next week.
25:46This is going to be viral.
25:48Absolutely.
25:52This is our dish today's dish
25:55called Bacchpan's Rang.
25:56Because in India,
25:57every festival
25:58is made very colorful.
26:00There are many colors
26:01used.
26:02There are so many colors.
26:02The whole house is filled.
26:03Like my master chef's set
26:05is filled.
26:06And we make
26:07a rangoli for every festival.
26:10It's a auspicious place.
26:11So,
26:12we have made a rangoli today.
26:15It's a
26:17In the north, there is a basin.
26:18There is an onion.
26:20There is a mustard oil.
26:21In the central, there is a moong dal.
26:25And in the south, there is a tamarind.
26:27We have made four sauces.
26:29One is a cassundi and raw mango.
26:33The other is pumpkin, peanut and tamarind.
26:36One is a hunkard, mint and coriander.
26:40And one is beetroot and one more thing.
26:43Three cheese.
26:44Three cheese.
26:45Absolutely.
26:47And we have made three pukkodi.
26:48One is a basin.
26:50One is a saabudane.
26:51And one is a moong 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 I do this?
27:03What do I do?
27:04Destroy it.
27:04No, it's like this.
27:06It's like this.
27:11This was the purpose.
27:44I'm in love with this.
27:46I love it.
27:47I love it.
27:47I love it.
27:48How did India have seen the world before?
27:55This is a madhara culture.
27:57I love it.
28:01I love it.
28:27I love it.
28:31I love it.
28:33I love it.
28:37I love it.
28:39I love it.
28:56I love it.
29:02I love it.
29:06I love it.
29:09Yes.
29:10Yes.
29:11But if there are no spices of Halim, how will Halim make it?
29:14Today we have made the dish.
29:16His name is Dadi Nani's.
29:37How much is the dish?
29:39If you've come to MasterChef, you won't make the dishes.
29:43That's the same thing.
29:44Don't be happy.
29:49Gundelkhandi Sizzlers.
29:57The way you served this platter,
30:01this is a retro style.
30:03It's brilliant.
30:04It's good.
30:05But if I talk about flavors,
30:07then wherever you go.
30:10I think that our mix,
30:12it's the best performance.
30:15We are taking the 37th house.
30:18Yasmin and Mahfuz, come here.
30:39Yes.
30:40Yes.
30:40There is another parcel.
30:41There is another gift.
30:42There is another parcel.
30:46There is another gift.
31:04The first thing,
31:05it's the best.
31:06You have the best.
31:07You have the best.
31:08You have the best.
31:10Thank you, sir.
33:02It's cute, but for me, what's the appetizer in the main course?
33:08It's like a soup.
33:09It's a loft soup.
33:34When we serve soup in restaurants, we try to make some bread.
33:40It looks like a soup is wholesome.
33:43People say that you can dip the bread with the bread in the sauce.
33:48If you go to a restaurant, you can expect this.
33:52The flavor of my palate is one thing.
33:55I'll say oil.
33:59I thought this dish was very good, but Vikas said that I'm missing bread, I'm missing rice, and definitely, this
34:08dish is very oily.
34:10So, wherever you're good, your technique is good, the flavors are good.
34:15There are two small mistakes that are taking it from the top to the top.
34:22Let's go to Karat, which is a beautiful place that comes from Kerala and Daksun Karnataka.
34:31Let's get to the top of our place.
34:31This is the place where we are using Kerala and Daksun Karnataka.
34:31We got a beautiful place from Kerala and Daksun Karnataka.
34:32We are having to take a look at our place.
34:34It's a beautiful place.
34:35We will be having trouble with Kerala and Daksun Karnataka.
34:45We will be unable to take a look at Kerala and Daksun Karnataka.
34:56I want to tell you first about thali.
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.
35:07We are standing behind one.
35:09When there is a parade,
35:11we see one there.
35:13This is our Karada.
35:16One thali.
35:17One thali.
35:19One thali.
35:20One thali.
35:20One thali.
35:21One thali.
35:23Very nice.
35:33We were scared today
35:34that our plating experience,
35:38the live plating,
35:39it is not very simple
35:40that the chefs comment
35:42that anyone can do it.
35:51I believe that the person
35:53who has food
35:55is a very lucky person.
35:57Very nice.
35:58They are the people.
35:59They are the people.
36:00They are the people of love,
36:01the people of love,
36:02the people of love,
36:03the people of love,
36:03the people of love,
36:04the people of love.
36:06First of all,
36:08thank God for the love.
36:10We are having such a beautiful food,
36:12but a beautiful country
36:15that we can make such a beautiful
36:17ingredients.
36:18We make such a beautiful food.
36:19And this food is our story.
36:20I love the food,
36:21I love the food,
36:22I love the food,
36:24I love the food.
36:24I love the food,
36:25Now we will taste it.
36:41That is Kosamri, Guava Chutney, Radish Palya, Radish Palya, Cabbage Palya.
36:55Ginger and Dahi Chutney, and this is Ambe Bhajjai, that's a pickle, Murchi Bhajji, and this is a sweet potato
37:06dessert and appetizer.
37:11I need Murchi.
37:13Is this Murchi?
37:16This is Murchi.
37:18Let's see.
37:19Cheers.
37:25This is Murchi.
37:27This is Murchi.
37:28This is Murchi.
37:30This is Murchi.
37:32I want to serve this in the restaurant.
37:33We go.
37:34Hands down, this might be one of the most delicious meals I've had in Murchi.
37:43Today, you are representing something much bigger than both of you.
37:48They are standing standing up.
37:49Awesome.
38:10Thanks to everyone.
38:11Well, it's really fun.
38:12Good fun.
38:12Good fun.
38:17When Chef Ranveer took his spoon, it was a moment because I wanted to wait for a long time.
38:27until he was waiting for the tap.
38:45The swath came.
38:50This is the real India on a plane.
38:54I am very happy.
38:57Very happy.
39:03Now, the last tasting of today's today.
39:05Anju, Manju, Parvati Ji, Himang,
39:07your food is not complete.
39:10That's why your tasting will not be done.
39:17And further, this is for you all.
39:22Sorry.
39:23The last tasting of today's today,
39:25I'll take your food from Nagpur to Nagpur.
39:30Nice.
39:33The last tasting will not be done.
39:34Oh, Oh.
39:36Oh, he is helping,
39:37throwing fire within his feet.
39:42Oh, it's a dream.
39:47Oh, it's in a sea.
39:48Oh, this is a dream.
39:53Oh, it is a dream.
39:56Oh, in the sea.
40:00This is a dream.
40:00What did she make?
40:03Oh!
40:03Balloon! Balloon! Balloon!
40:05What's going on?
40:06Put it, put it, put it, put it!
40:09In the kitchen of MasterChef,
40:10this thing never happened before,
40:12and it was very happy for us
40:14that we will attempt this thing today.
40:25So cute.
40:26Can you eat it?
40:28Wow!
40:29I thought it was plastic.
40:38Like our balloons are failing,
40:40going up and going up,
40:42but we don't consider failure
40:44because our aim was
40:45to create a nostalgia
40:47and create memories of childhood
40:50that a balloon is flying and
40:51someone can catch it.
40:53So the catching element
40:55came in our flair.
40:55I've come to the flair.
41:12Flair King?
41:12I don't want to talk about flair.
41:13I want to talk about effort.
41:16I have never witnessed anything like this
41:18in MasterChef.
41:23Ajinkya Vikram,
41:24tell us about this.
41:25Today, we have made
41:26the meaty air.
41:28Yeah.
41:28So air is a very good tool in cuisine,
41:32which we can eat.
41:34So three elements we used,
41:36one air balloon was made from sugar.
41:38we pods.
41:39I can eat so many ideas of the soups.
41:42The soups came from the soups.
41:45The soups come from the soups.
41:46that it was created as a soup.
41:49And the soups came from the soups.
41:57The soups are inspired.
42:00So if you keep the bonbon in 2 seconds, the bonbon will come in.
42:04So I want you to eat it later.
42:07Enjoy the first up dish.
42:09We have taken a pear from north.
42:11We have taken a Nolan Wood from east.
42:14We have filled it in the sand.
42:17We have taken a Anar from west.
42:19We have taken a Vanilla Bean from south.
42:21We have also added in Malayia.
42:23And in the bottom we have made a caramelized crumble.
42:27We have added a flavor.
42:29Let's taste it.
42:30Let's taste it.
42:57Let's taste it.
42:59This is perfection.
43:04Thank you, sir.
43:09Perfection.
43:10Oh, that's great.
43:14It holds brilliantly.
43:20Come on.
43:30It holds brilliantly.
43:34Come on.
44:00Thank you, sir.
44:34Thank you, sir.
44:35Thank you, sir.
44:36Thank you, sir.
45:06Thank you very much.
45:06Thank you very much.
45:48Thank you very much.
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