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MasterChef India - Season 9 - Episode 18: Reinventing The Kapoor Favourites
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03:54Karishma Kapur Ji is the favorite dish of Karishma Kapur Ji, so there is a lot of pressure,
03:58because today we are making mutton biryani, but we will give it a different flavor,
04:03we have a little time to mix it with the mutton.
04:06After that, we will mix it with 10-15 minutes,
04:10we will mix it with a little bit difficult,
04:12it will be a bit difficult to mix it with it,
04:15it will be a bit difficult to mix it with it.
04:16I have worked on a lot of people at home,
04:19but now I will try to make my dish at Karishma Kapur's house.
04:25Today we got the dish of Shami Kapur Ji's favorite,
04:29Dumb Cook Chicken,
04:30we are making it innovation,
04:31we are making it in dry fruits,
04:33we will win the first challenge,
04:34and we will win the second challenge.
04:36Give me a little chicken.
04:39Today we are making Ranbir Kapur's favorite chicken curry,
04:43it's going to be a modern take on it.
04:45Basically, we will make a little forest,
04:48it will be a soil,
04:49it will be a chicken curry,
04:51it will be dried,
04:51and we will make mushrooms,
04:54we will make mushrooms,
04:55but there will be chicken.
04:56Every second, consistently.
04:59So, today's dish is going to make and break,
05:01we have to come first.
05:02We have to come first.
05:05The other people have the advantage,
05:07that the dish of Kapur's is not available here.
05:10And the dish we have,
05:12is Karishma Kapur's dish.
05:14And the dish is here,
05:15to taste it.
05:17Sometimes it is very tough for us.
05:20The dish is like a meaty bread,
05:22like the meaty bread.
05:23But today,
05:24we will represent it in the meal food form.
05:26We will represent it in the meal food form.
05:27The dish of our country's chai and roti flavor,
05:29we want that flavor from them,
05:32and they will be the best of them.
05:35They will love it.
05:36We will put these things in the potlis.
05:39We got Kareena Kapur's mutton pie.
05:42We take the pie for almost one hour.
05:45Then I have only 90 minutes.
05:47I have to deconstruct it.
05:51I have to do the plating.
05:52This is a challenge for me.
05:54This dish is going to be very difficult for me.
05:58What is your favorite Kapur dish
06:00that you carry to the shoots,
06:02that you miss on the shoots?
06:04I was eating everything.
06:07I never used to follow any diet.
06:09If you are going to Ahmedabad,
06:10you are going to Gujarati.
06:11If you are going to Hyderabad,
06:12where do you want to buy biryani?
06:14So, local food is a big, big thing with me.
06:18When shooting,
06:19there is no food moment
06:21that you remember now.
06:23Salman,
06:24he puts a buffet out of the van
06:26and he calls everyone to eat.
06:28All the plates are filled.
06:29in a tight-fitting dress.
06:32But food is still happening.
06:34What happened to David?
06:36He would come to everybody and say,
06:38I am going to diet too.
06:39I am going to eat one bite.
06:40One there, one there, one there.
06:42And the whole plate is filled.
06:45So, I am going to diet.
06:46But you know,
06:47it was fun.
06:50Memories of food that we have had.
06:52There are so many.
06:52And they have known that Kapoor Sahib
06:54and your film artists are in the world.
06:57Do you have to meet them?
06:59I have to know what they are behind the scenes.
07:00What is happening in their behind the scenes?
07:03Let's listen to Dipali.
07:06All the best.
07:07law in white,
07:10the
07:11Do you need
07:12No,
07:12people can highlight from all
07:14the clothes.
07:16Do you know what you have yet to
07:18step with?
07:22Yeah,
07:23probably
07:24boyfriend of
07:25Let's sit
07:25here.
07:32I want to listen.
07:33It's
07:34Josh.�
07:37This is the biggest competition.
07:39One more.
07:39We are so bad brothers.
07:41Yes.
07:42It's good in the baking.
07:44They got a spoon tap from two times.
07:47Now, the pressure is increasing.
07:51It's going to be a bit bigger.
07:52It's going to be a hit click.
07:52Let's see.
07:54Look, there's a competition.
07:56You have reached here.
07:57That means you have a master chef.
08:00That's it.
08:01Let's go, let's go.
08:02Let's go, let's go, let's go.
08:03I love you.
08:05Please.
08:08Come on.
08:09Come on.
08:09Oh, gosh.
08:11Abhijit, I love you.
08:13Okay.
08:14All the best.
08:16All the best.
08:18All the best.
08:18It's good.
08:19It's good.
08:19It's good.
08:20It's good.
08:21It's good.
08:25Our main dish is the main challenge.
08:28It's the main purpose of our mutton.
08:31Before we finish the time of the time,
08:33I need to cook it.
08:35I need to fill it in the pastry and bake it in the pastry.
08:38I'm telling you that there's no plan to be ready.
08:41If we don't work, then what will we do?
08:45We've got to cook our mutton with mutton.
08:49Mmm.
08:50Mutton.
08:51Mutton.
08:51Mutton.
09:03Mutton.
09:04Yes, ma'am.
09:19Yes, ma'am.
09:21Yes, ma'am.
09:33Yes.
09:34This is the other guy's twin.
09:38We've got a coffee.
09:40You see that our coffee should be great.
09:41You know what?
09:42Yes.
09:43What?
09:43Just like the neighbors have here.
09:44They do the desire of the home.
09:45And they have needs to be ready.
09:48Yes, ma'am.
09:49It doesn't work for them.
09:51Not the best for them.
09:53They do the best for them.
09:54Just let them know.
09:54I have one more element,
09:55but we make them in our dish.
09:58Okay, but I would like to give here.
10:01Concentrate on what you are doing.
10:04Whether it's in the cooking or the audience.
10:08Be true to yourself.
10:10Definitely.
10:11And you guys shine.
10:13Thank you so much.
10:14All the best.
10:16The meat is just perfectly cooked.
10:19And we will stay alive.
10:20Masterchef, please,
10:21think about this challenge.
10:24Think about re-invention.
10:25Think about this challenge.
10:27But the flavor and the essence of Kapoor and the essence of it.
10:32There should not be any damage.
10:34Hey, Didi.
10:35Let's make a gulgule.
10:39You don't have to prepare it.
10:41Let's give it to us.
10:43What is the skin?
10:45It's the skin of the nail.
10:47I've seen it.
10:48What happened to you?
10:50I know.
10:50For 5-6 hours,
10:53we have to make it slow flame.
10:55And here,
10:56we have to make it faster.
10:59And we have to make it faster.
11:01It's a little challenging game.
11:05We made a classic chicken curry.
11:08I added chicken bones.
11:10So that the bones flavor will come.
11:13It's a good taste.
11:16It's a good taste.
11:17And we have to make a truffle in the style of the Raja Kapoor.
11:21We have to make a truffle.
11:23We have to make it.
11:24It's a doubtful thing.
11:25It's a coffee truffle set.
11:27It's a good taste.
11:29It's not a good taste.
11:30Hello.
11:31What's happening?
11:34Where did he go?
11:37One minute, one minute.
11:39He's a place to keep the masala.
11:40You've kept it all?
11:41No, I didn't see it.
11:43You've made a smile.
11:44Come on, you have to stay down.
11:57Come on.
11:59Come on.
11:59Come on.
12:00Come on.
12:00Come on.
12:00Come on, come on.
12:01Come on, come on.
12:03Come on, come on.
12:03Come on.
12:03Oh sweet.
12:06Thank you for the love, baby.
12:07In my life, in my life,
12:10In my heart, in my heart,
12:17In my heart, in my heart...
12:20Hey, wait, wait, wait!
12:22Huh?
12:22Benu Ji has sung the song, they all listen.
12:25Huh?
12:26But I'll sing a song that's heard on the local train.
12:31That's the song's local train.
12:33Come, come.
12:34That's what you say.
12:34Say a vote.
12:35Ah, no, we'll do it with our hands.
12:38Come in my life, you'll become out of my heart.
12:44In my heart, you'll become your love.
12:48Karishnam, ma'am, you're only a singer.
12:50You're a train singer.
12:54I would like to say that you're all in this school.
12:58You're become a beautiful father.
13:00Thank you so much.
13:02Thank you so much.
13:03All the best.
13:05Thank you, ma'am.
13:05I'm coming.
13:07Yes.
13:09First, let's dehydrate this brown sauce.
13:15To dehydrate something, it's an overnight process.
13:18Now, we have to do it in a 90-minute challenge.
13:20If our gravy dehydrated,
13:23it's red and brown,
13:25it's a problem.
13:27I tried almost water.
13:28I didn't try to do it.
13:29I have to do it.
13:32I have to do it.
13:33I don't want to do that much.
13:35I don't want to do that much.
13:36It's not so beautiful.
13:37It's my imagination.
13:38It's a little bit of work.
13:39I don't want to do it.
13:40I don't want to do it.
13:41I'm going to do it.
13:42I'm going to do it.
13:43My job was done.
13:45Anju gave me another assignment.
13:47This is like a thalmen.
13:48We're not like it.
13:49There's no chaos.
13:50But there's pressure on us.
13:51I don't want to do it.
13:52Manju, let's take it.
13:53One second.
13:54I'm going to do it.
13:55Manju, how are you?
13:57How are you?
13:58How are you?
14:00This is not going to be repeated today, right?
14:01It's not going to be done today.
14:02It's not going to be done in life.
14:03It's our life.
14:05So, did you get ridhimah's dish?
14:07Yes.
14:08Fish curry.
14:09We're very happy to get fish.
14:10If you're not an expert in the Udisha,
14:13then who is it?
14:15What are you talking about?
14:16This is fried fish.
14:17It's fried fish.
14:18It's lemon rice.
14:20And it's a curry gravy.
14:22And the salad is still there.
14:25You're seeing that the rest of the kids
14:26are learning plating very quickly.
14:28Yes, yes, yes.
14:29It's not better than you.
14:31They're with you.
14:31But they're learning how to make plating.
14:36Look, as we make food,
14:38we keep our hands on our hands.
14:39Yes.
14:40We keep our hands on our plates.
14:41We just have to do so much.
14:43Less is more.
14:44Less is more.
14:45Half an hour is only half an hour.
14:50I'm going to eat it.
14:52The mutton is still in the cooker,
14:54so I'm going to get no tension
14:54that this pastry will not be possible.
14:57And the residues of mutton,
14:59it's made our sauce.
15:00So, our only element of mutton cooking
15:02is also broken up.
15:04Vishnu Ji.
15:18I love the idea.
15:35I love the idea.
15:36Yes, sir.
15:39The thickness of the fruit should be so mixed with the fruit.
15:45Don't leave the fruit with the fruit.
15:47We give the fruit with the fruit.
15:50Who is the fruit with the fruit?
15:53This is a good answer.
15:55If the fruit came from here, you also want to ask all the fruit.
16:02The purpose of your wife was to ask all the fruit.
16:04We want to make a very happy food.
16:08I feel like there was a little regret.
16:11We are trying to make sure that our people will win.
16:16Today, I'm going to call them for your victory.
16:24Yasmin, I'm proud.
16:26How are you?
16:26How are you?
16:28What are you making?
16:29Mayfae?
16:29Yes, sir.
16:30It's so thick.
16:31It's flaky, chef.
16:33It's so overcooked.
16:34It's the color of Nolan Gurd.
16:40When we make Mayfae,
16:43Mayfae means a thousand leaves.
16:45There are so many layers.
16:47You have to try to remove layers.
16:49Layers are showing.
16:50But,
16:51If you fill the filling,
16:53If you whip the cream or anything,
16:55Try to do that,
16:57Don't be too wet.
16:59Because,
16:59What happens?
16:59The cream is due to the weight.
17:02You have to find the texture of a custard and a cream.
17:05You have to find the texture of the cream.
17:06If you try to fill the cream.
17:10The other important thing,
17:12In Mayfae,
17:12The biggest challenge is dryness.
17:14Yes.
17:15Because,
17:15If you overpower this thing,
17:17It will dry.
17:18So,
17:19You have to find the moisture,
17:20The sauce,
17:21The cream,
17:21The cream,
17:21You have to find the dryness.
17:24Yes, sir.
17:25This is your birthday today.
17:27Thank you, sir.
17:28In the beginning,
17:29I thought you will be sitting there.
17:32Yes, sir.
17:33But,
17:33Where will you stay?
17:34Yes, sir.
17:35We have to write new inventions.
17:38Yes.
17:39We have to write new stories.
17:40Yes.
17:41We will be in front of you.
17:41Yes, sir.
17:42It's a very favorite family.
17:44Not only,
17:44We want to be proud of you today.
17:47Yes.
17:47Right?
17:48Give us something new.
17:49Give us something fresh.
17:51Yes, sir.
17:52We will try to do our best.
17:54Shall we?
17:59Wow.
18:00Hello, Chef.
18:01Simran, Manchi.
18:03Don't forget the Modak.
18:05Don't forget it.
18:05Don't forget it.
18:08Don't forget it.
18:09Don't forget it.
18:09Don't forget it.
18:10Don't forget it.
18:10Don't forget it.
18:11Don't forget it.
18:11Don't forget it.
18:13How do you re-imagine it?
18:14Chef, we are going to make a little forest.
18:18Little forest?
18:19Yes.
18:20Chicken curry forest?
18:21Yes.
18:21It's my take.
18:23I have made mushrooms.
18:24This is the chicken element.
18:26This is the chicken element.
18:27No.
18:28Chicken mince.
18:29It's not chicken.
18:30Yes, it's chicken.
18:31This is the surprise.
18:32Yes.
18:33It told you.
18:34I had a secret.
18:35It was dehydrated.
18:35So, we will make a soil.
18:39So, we will make a soil.
18:40So, in the soil, the gravy.
18:41I am going to keep it completely dehydrated.
18:45It will make the gravy powder.
18:48It will make the gravy powder.
18:49I will add a little bit for the color.
18:51And a little bit for the poha.
18:52For a crumbly or crunch.
18:54So, the soil will go down.
18:56And there will be mushrooms.
18:58And I have also pickled vegetables.
19:00And some drops of the chutney.
19:04Very good thought.
19:05Very good thought.
19:06But what happens?
19:08You are trying to take the dish 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 want to take it.
19:18I don't know what it is saying.
19:21I will do it.
19:22I will do it.
19:23I will do it.
19:24In the curry curry,
19:25dehydrate a mushroom chicken.
19:27I will nieced in the kitchen.
19:28I will try to make the food.
19:30And commonly,
19:32our dairy personal flavor.
19:35It will die.
19:37Okay.
19:38If you have a little bit of curry.
19:40You want to try to dehydrate theixes,
19:44then you will also add the chicken curry.
19:48Yes.
19:49And your milk will become a dish.
19:50That will change the shape of the dish.
19:51I will try to take the dish a little further.
19:54Okay.
19:54Keshire.
20:01MasterChef's mix is only 15 minutes left.
20:05Start with your dish.
20:07We were confident that we had our work in the time.
20:11We started to start plating.
20:16Compost was ready.
20:17I wanted to give the pastry a good finesse.
20:21I don't want to give the pastry.
20:22I don't want to give the pastry a good time.
20:25It will be at least 17 to 18 minutes.
20:27And we also need to plating for 5-6 minutes.
20:30So, as my dough is shaped,
20:33I made it a little carvings.
20:35I put it on the egg wash.
20:37It's a little bit less.
20:40It's okay.
20:43It looks good.
20:46It's a ratio.
20:47Look at this ratio.
20:48Look at this.
20:50I put a little bit of strawberry.
20:52I put it on the top.
20:53I put it on the top.
20:54It's not a color.
20:54It's not a color.
20:57It's not a color.
20:59It's not a color.
21:00It's 5 minutes left.
21:01And we haven't started plating at some tables.
21:03It's not a place to be plating.
21:05It's about the truth.
21:05Please start plating.
21:07I was checking the ingredients in the oven.
21:12I was checking the ingredients in the oven.
21:13We dehydrated the curry.
21:14We should have a flavor.
21:15If it doesn't come, it can't come out.
21:18It can't come out of a minute.
21:20If it's coming out of a minute,
21:21the rest will remain in a minute.
21:21the other components will remain in a minute.
21:23If it's not dehydrated.
21:25I was checking in every 5 minutes.
21:26I was checking in the oven.
21:27It's like the oven is closed.
21:29It's closed before the oven is closed.
21:31Our pastry is cooked.
21:33I have a tension.
21:35It's only 2 minutes before it is cooked.
21:37But it's time before it is cooked.
21:38We keep it on the plate.
21:40It's a lot of tension.
21:42Everyone is ready to plating.
21:46I started plating too.
21:47It's a lot of tension.
21:48My dish is not ready yet.
21:50Let's start plating.
21:51Yes, I do.
21:53Yes, why?
21:53It's a little bit.
21:54It's a little bit.
21:55It's a little bit.
21:56It's a little bit.
21:58It's a little bit.
21:59It's too much.
22:00I don't have to do much.
22:02Let's start.
22:02Let's start.
22:05Barar Sahib.
22:06Sir.
22:06Look at Shep Banju's face.
22:08This is such a little bit.
22:10It's an extra little bit.
22:11And I have to throw it in my face.
22:13Who's going to beat me?
22:14Say, Mom.
22:15Say, now.
22:18Say it.
22:19Say it.
22:20Say it.
22:21I don't want to dance.
22:22I don't want to dance.
22:23But then, I'd like to dance with you.
22:27Okay.
22:28Go.
22:29Go.
22:30Go.
22:31Go.
22:34Go.
22:34Go.
22:35Go.
22:36Go.
22:37Go.
22:38Go.
22:39Go.
22:39Go.
22:45Go.
22:47Go.
22:49Go.
22:51Go.
22:51Go.
22:55Go.
22:58Go.
22:59The last two minutes.
23:29This time we are going to take care of it.
23:3110
23:349
23:378
23:397
23:416
23:445
23:464
23:473
23:502
23:52And
23:531
23:54That's it.
23:55Time is finished.
24:00The challenge was very simple.
24:03You had to recreate the iconic dishes in a new way.
24:09And the table in front of us is very beautiful.
24:19Dr. Nala, do your side.
24:20Let's go.
24:21Here is...
24:24...Archana and Rupali.
24:25It's very beautiful.
24:26It's also...
24:26...Biryani.
24:27Parda Biryani.
24:32Parda Biryani.
24:33Wow.
24:34What a matter.
24:36You got to get Rishik Kapoor Ji's favourite.
24:40Mutton Biryani.
24:41You have to add a new idea.
24:45Today's dish is Parda Thai Biryani.
24:48There is Kaffelin and Lemongrass flavor.
24:52We have added rice.
24:53Lemon flavor.
24:55There is Salam, Mirchi Salam.
24:57Spinach Raita.
24:59Pomegranate Raita.
25:01Smoke.
25:02Bengan Raita.
25:03Can you eat the dough or just for the show?
25:07Yes, you can eat.
25:08It's cooked.
25:13Wow.
25:17Such a beautiful idea.
25:20Once again, I can tell you that the technique of the Parda is perfect.
25:26Because the Parda needs to be very soft.
25:28The Parda needs to be cleaned easily.
25:31The Parda needs to be cleaned easily.
25:33Very good.
25:35The rest will taste it.
25:41Mmm.
25:50Superb.
25:52Genuinely.
25:54Superb.
26:07Thanks.
26:11Good.
26:12Thanks.
26:13I was just dreaming...
26:15...
26:16...
26:17...
26:19...
26:20Nice.
26:25Wow.
26:25the heritage of Sindhi, their dish,
26:28dal pakoan, which is the world's favorite dish,
26:30hopefully a new twist.
26:35Tell us about this new idea,
26:36which way you have made it?
26:38Sir, we have made it in the shape of a canoli,
26:40the dal has made it inside the feeling,
26:43and it has made a salsa with it.
26:44And there is also black grapes chutney,
26:48okay.
26:48And the imli chutney,
26:50and green apple chutney.
26:52And there is also passion fruit chutney,
26:55but it doesn't have a lot of pipe.
26:57Good idea, brilliant.
27:00And before I start tasting,
27:02I'll tell you,
27:03I'm very happy with this plate.
27:06I just want this sauce to be smooth.
27:10Besides that, wow!
27:14You should come here today.
27:42I swear.
27:44I swear.
27:54Brilliant.
27:55The chutney, especially Imli's chutney,
27:58not Beriwali, Imliwali.
27:59Fantastic.
28:00Oh, wow.
28:01This is one of the strongest dishes in this kitchen.
28:07Thank you, sir.
28:08The people today have done great.
28:13They're scared today.
28:15They're so scared.
28:16They're scared of us.
28:17Huh?
28:18Now, don't stand up.
28:19They have their heart beat.
28:19They're so scared of us.
28:20I have a restaurant in Dubai, Kashkan.
28:26There's a dish called Daal Pakwan Tacos.
28:29We give it as a taco.
28:31I think the dish is wrong.
28:32Actually, Daal Pakwan Kanoli has to be.
28:34Oh.
28:36Oh, great.
28:41Daal Pakwan is something that is my favorite.
28:45It's Jama.
28:47Jama.
28:48It's a very famous restaurant.
28:49Gulaab Jamun.
28:50There's a Gulaab Jamun.
28:52My grandfather brought us here.
28:54And we went there to eat Daal Pakwan.
28:57But this is a different way you have made.
29:00Fantastic.
29:02And I'm going to tell my mom.
29:04If you want to see your healthy dish,
29:07then try this.
29:08Oh, wow.
29:09Oh, a blockbuster.
29:10That's a great job.
29:39This is a polo pearl, which we inspired from tea and roti,
29:43male fioca, and with a tea pearl.
29:48This is a bonbon made with white chakras.
29:51This is the filling of tea.
29:52It's a very big cut.
29:55Jeff Kunal broke it.
30:00What is this?
30:02Hazelnut.
30:03Hazelnut.
30:03Hazelnut.
30:09Hazelnut.
30:15What you translated this dish to the international flavor,
30:22is excellent.
30:23Absolutely excellent.
30:25And from my side, you both,
30:28Lulula.
30:31Well done.
30:32You added different layers of complexity.
30:36There are different textures, flavors,
30:39and the most important, colors.
30:42From the colors, you know this dish.
30:46The best part,
30:47portion size control,
30:49a beautifully plated dessert.
30:51Yeah.
30:52The taste is very big.
31:03I'm so happy with you.
31:06Very nice.
31:09Jopana ji, Dipali ji.
31:33It's also made chocolate, which has a flavor of cornflakes.
31:37Huh? In cornflakes?
31:38Mm-hmm.
31:47What is this?
31:49Add dry food, coconut, cornflakes, and a little bit of mirch.
31:54And white chocolate.
31:55The milch is so amazing.
31:58It's too good.
31:59The milch is so amazing.
32:00Good.
32:01It's genuinely so good.
32:06It's really good.
32:07I'm going to eat it.
32:08I don't know what I'm eating.
32:10Your chocolate, the coconut and coconut,
32:15I don't know what reason.
32:17But I'm working.
32:19Like Vikash said.
32:20It's not going to be here.
32:22But I'm saying, come and eat.
32:24It's tasty.
32:25Absolutely.
32:27I'm enjoying the food.
32:30It was an enjoyable dessert.
32:33And I never thought, honestly, that the dishes of our family can be so different.
32:41True.
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.
32:52I mean, it's fun.
32:54But please, give me this recipe.
32:56Give me this recipe.
32:57You can't even eat it.
32:59You can't eat it.
33:00Don't eat it.
33:01Don't eat it.
33:01Don't eat it.
33:02Don't eat it.
33:04You can't eat it.
33:05You're both millionaires.
33:07Too good.
33:07Don't eat it.
33:08It's just so nice.
33:12What's the matter?
33:14Sai Sri and Chandna Ji.
33:17Come on.
33:19I get my favorite dish of Kareena Kapoor Ji.
33:23Wow.
33:24The soup is red and set it in a gel form.
33:30I used the same spices.
33:32I made a momo.
33:35It's also with mutton and keema.
33:48I have to say one thing.
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 would like to say something for that.
34:16Chala Bagundi.
34:18Wow.
34:19Correct or no?
34:19Yeah, you're correct.
34:26Ok.
34:26Ok.
34:26Let's try.
34:27Ok.
34:31I have a new dish name.
34:32I love monotones.
34:35I love about the color of this dish.
34:35I like a color of this dish.
34:37It's an original dish.
34:37Turn and place different shades from different color.
34:38I like to make a color big color.
34:39I like to make different shades.
34:40This dish doesn't work for attention to the dish.
34:43So you're telling me to see your own.
34:45Look at all my layers, look at the flavors you can see.
34:48It's a similar dish for me.
34:51Karishma Ji has given you a super start?
34:54My most loveable Raj Kapoor.
34:58Caramel Toffee.
34:59Caramel Toffee.
35:00Yes.
35:01We have kept its name.
35:02In fact, I called Raj 100.
35:05Raj 100?
35:06Raj 100.
35:07Okay.
35:08100 years of Raj.
35:10Thank you so much for that.
35:12So the base is caramel and oats.
35:15It has a crumble.
35:16I made it with sea salt.
35:19It has a caramelized pudding.
35:21And on top, I have garnished it with coffee truffles.
35:35Do you want to add salt?
35:37Yes.
35:39The base is more than savory salt.
35:45Okay.
35:46I'm talking about custard.
35:48It's so brilliant.
35:50In my restaurant, it's called Celebration.
35:52In which we make a mood of coffee.
35:55It's inspired cold coffee.
35:57I think it should change me.
35:59It should be inspired by custard.
36:01The flavor of its depth is a lot.
36:03And the base of the salt is my palate.
36:06Okay.
36:07You've made a strong dish.
36:10You've made a strong dish.
36:10You've made the flavor of caramel.
36:12But a little bit of salt.
36:15What do you know about this?
36:16Absolutely.
36:18A little bit of salt.
36:20You can add salt.
36:21I can add salt.
36:22I can add salt.
36:23This dish is guaranteed.
36:27I can add salt.
36:29This dish is a very nostalgic feeling.
36:31To have that toffee caramel flavor.
36:35So thank you for this.
36:36I really liked it.
36:41The next dish is Anjoo and Manjoo.
36:43He's coming and told us.
36:46We got a favorite dish of Ridhimah Kapoor.
36:50It's a fish curry.
36:53We tried to make a new dish.
36:55It's made fish and chips.
36:58It's a flavor of Kassarundi.
37:14Manjoo, Manjoo, you made a wellington dish.
37:17We didn't know how to do it.
37:18We said that you have a good taste.
37:22In this dish, you also have a good taste.
37:25You took the fish and chips.
37:29It's a bit of a taste.
37:32It's a bit of a taste.
37:33It's a bit of a taste.
37:34It's a flavor of fish.
37:36But it's a bit of a taste.
37:38It's a taste.
37:39For me, this is a wellington dish.
37:42It's a dish that you brought in this kitchen.
37:47I'll tell you one more secret.
37:49It's a shock to all the Kapoor's fish and chips.
37:55You've decoded it.
37:58It's been fantastic.
38:01It's too good, too delicious.
38:03I want to give you a lot of love.
38:13Thank you very much.
38:16Thank you very much.
38:38Thank you very much.
38:54I didn't leave it with it, I kept it in my mind.
38:57Dham doesn't mean that it's not dhuwain.
38:59There's so much smoke of fire in it,
39:01that it's very overwhelming for me.
39:03The meat of dham is long-cooking.
39:06There's a balance in the flavors.
39:09And the balance of the beauty is dhuwain.
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, it was jungle mutton.
39:32We made a jungle mutton, which is 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 sauce.
39:54A British meat pie that you have tried to make.
39:57From jungle meat.
39:58Thought, spot on.
40:00The essence of jungle mask, its simplicity, its simplicity,
40:03it's a little bit of a chard.
40:06Rustic.
40:07And its rusticness.
40:08It has you nourished.
40:10The jungle mutton is a very rustic dish.
40:14But the way you both have done this international rendition,
40:19hats off.
40:20Genuinely, really good.
40:26Simran ji, Himanchi ji,
40:28come on, come on.
40:29Come on, come on.
40:33Chicken curry forest.
40:35Tell us about your dish.
40:36Chef, we got a chicken curry from Ranbir Kapoor.
40:40So our dish is called Little Forest.
40:43So the curry we have made a soil.
40:46And we have made mushrooms of chicken.
40:48There are pickled veggies and chutney pearls.
40:54Chicken curry is inspired by the mushroom forest in a dessert.
41:00Badness.
41:01I love it.
41:03Oh!
41:03Why are you so crazy?
41:05We didn't understand that we were so excited.
41:08That we are so excited and we are in anxiety.
41:10I am just going to say hello and hello.
41:12Because I don't have any reaction to it.
41:14The idea.
41:14Think about it, it's MasterChef.
41:16Think about it, it's MasterChef.
41:18Think about it, it's MasterChef.
41:19Think about it, it's time to tell you.
41:34I do not know what to tell you.
41:36Now I will see it, it will be me.
41:38It's crazy to see, the concept, the thoughts, etc.
41:41It's not the taste.
41:43Then Chef Kunal said it.
41:45But I know what to tell you.
41:56It's a celebration of art, a celebration of poetry.
42:00Panchi, Simran.
42:04I am very happy.
42:06I will leave my hand.
42:22Well done, girls, well done.
42:26Lolo now.
42:30One of the best, best dishes I've ever had.
42:35So innovative, so creative and tasty at the same time.
42:40Hats off.
42:42So good.
42:42Chicken was juicy.
42:44The flavor of the soil was made.
42:46The flavors were made.
42:46The curry that you put in the soil.
42:48The chicken and the soil mixed with the mush.
42:51The soup was made.
42:52I saw it.
42:54I said, what happened?
42:55This is going to leave the beach tasting.
42:57What happened?
43:06Look, I tapped the chumach.
43:09But the chumach will be small.
43:24Now, I got a bad answer.
43:25But the whole thing is coming.
43:26Everything I know is getting spoon tap,
43:27but it's a great honor to get a home cook.
43:31We found a tesp is the Reese's unavoidable.
43:33And we found a damn tap.
43:33Now, you can take a tap of a tap.
43:35We found this big tap and the whole table is full.
43:39And I am going to put this dish on this dish.
43:41So I can tell international chefs, we don't look at you.
43:45We don't want you to look at you.
43:46We want you to look at us, our new generation.
43:52Your dish is one of them.
43:57Man of the match of today.
44:06This is a decision.
44:13This is a small request.
44:15Because we have made the dish of Ranbir Kapoor.
44:19And we both love it.
44:21You will tell us this from our side.
44:23Definitely.
44:24Of course.
44:25God bless.
44:29Look, in this beautiful challenge, with this beautiful man of the match,
44:34the first man of the match has been decided.
44:37And the second man of the match has been signed by our hearts.
44:40Over to you, Karishma.
44:42One man of the match has won my heart and my heart.
44:49He has won.
44:53Anju, Anju!
44:55Anju, Anju!
44:56Ooh!
44:58Finally, finally.
44:59Congratulations!
45:01Two boys!
45:03Two boys!
45:04These two boys, now both are the best.
45:07Master chef.
45:08It's now.
45:09It's now.
45:10It was about the best fish I've ever had.
45:13Yes.
45:14Best fish.
45:15Your next challenge is this.
45:20That tomorrow, you will do a real restaurant's real kitchen.
45:29We will do a takeover.
45:33Oh!
45:36And that restaurant is...
45:40...Mainland China.
45:45So, Bill and China may...
45:47...Kal, hum, karenghe dhamal.
45:49Because, hummare jodidaar, wahan, banayenge dhamal ka khaana.
45:53Aap banayenge, Indochinese street food, using veeba sauces.
46:00Because, when we talk about Chinese flavors, weeba is the best taste in the game.
46:06Ara, mata, mata mata rai...
46:08Jum, jum ke mata.
46:09Ager, aapko...
46:10Aapko apni innovation, creativity of flavors ko...
46:12...next level tuk leke jaana hai...
46:14...Tao, aapka saath...
46:15...dee sakatai...
46:16...veeba.
46:17Today we have to play a kitchen and restaurant in mainland China.
46:22We have to work very hard.
46:24And you know that the passion is Viva.
46:28Today we are going to take you on a journey of a recipe
46:32where there is passion in every bite.
46:35Taste, creativity and a power-packed twist.
46:38Because the passion is Viva.
46:41Hi everyone, I am Simran. I am Himanshi.
46:44Welcome to Everyday Tasty Recipes by Viva.
46:58Today we are making Baja Chipotle Panini Tacos.
47:02We will use Viva Chipotle Southwest Dressing and Viva Salsa.
47:09You know that we both experimented with Indian dishes.
47:14We love to give an international touch with our dishes.
47:18First of all, we will boil some water in the pan.
47:21We will boil some water in the pan.
47:21For the dough to knead the dough.
47:23In the other pan, we will make a stuffing.
47:24Which will be the chipotle paneer.
47:27We will add some oil in the pan.
47:29Some veggies, bell peppers, paneer.
47:32We will season it with salt.
47:36This is Viva Chipotle Southwest Dressing.
47:39Which is made from the Smoky Mexican Dressing with Chipotle Peppers.
47:42This Mexican Dressing will add bold, smoky flavors in your dish.
47:46And I will add some lemon in it.
47:48Now, we will mix everything with flame off.
47:49We will mix everything.
47:52As you can see, this dressing is rich and creamy texture in our dish.
47:59It also adds a smoky and spicy flavor.
48:02This dressing gives you a well-rounded, smoky flavor.
48:06And it will lift the pepper with latent heat.
48:09It will lift it beautifully.
48:12We will mix it with a little cold-spoke.
48:19Our tacos are made.
48:21We will bake it 180 degrees for 15 minutes.
48:33Our tacos are ready.
48:34Now, we will add the filling.
48:38Today, we are using this dressing in Chipotle Panini.
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.
48:50And enjoy it.
48:54The most important thing is that there is no synthetic color or artificial flavors.
49:01There is less than 1.1 grams of added sugar.
49:04If you are ready, top it with Viva salsa.
49:08A tasty, zesty Mexican salsa made with tomatoes, onions, jalapenos, garlic and capsicum.
49:16It has a chunky tomato texture, zero-trans fat and ingredients perfect balance.
49:22It is a quick, easy and delicious choice.
49:27You can use it with nachos, chips, bread and fried snacks.
49:35It looks very tasty.
49:38This was our recipe.
49:39You can also make this recipe.
49:40You can also make this recipe.
49:42You can also make this recipe with Viva.
49:43Because the fruit of the work is Viva.
49:53This is the recipe of maple apple.
49:54The main line of china.
49:55This is the first restaurant takeover challenge.
49:59This is the first restaurant takeover challenge.
50:21Today, we will have to face the first pressure test.
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