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MasterChef India - Season 9 - Episode 26
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00:09Welcome to MasterChef India, co-presented by Viva Mayo Ketchup & Sources, co-powered
00:14by IKEA Fortune Chucky Fresh Ata, Partner Cola, Cache Salts & Spices, Vijay Sales, Switch
00:19Frozen Snacks and Spectra Quartz Surfaces.
00:27We are going to take a while and we are standing up and we are not going to take a
00:32taste test.
00:33We are just afraid that today something will be very big, because we are in our blindfolds
00:42and I don't know where we are standing.
00:46What is going to happen in the kitchen?
01:04The race is on.
01:11On my count, three, two, one.
01:23On our count, three, two, one.
01:31How do you eat food?
01:36Nothing different.
01:38The stove is not.
01:39There are no hops.
01:42You can't see the gas.
01:44The hot water is open.
01:44Now, there are no hops.
01:46The challenge is to get us out of here.
01:53It's been a long time.
02:18But if you want to tell something else, you will have to take a diary to you.
02:24He is the pioneer of the country's first modern Indian restaurant.
02:28Earth's food is not gas, but it's made from firewood.
02:34He is the founder partner of Kikli, Bavari and Tipai.
02:40The final table of global stage has been in the world of India.
02:44The commitment of the women's chef's level training is over the past of the past.
02:52The Best Chef of the Time's Food Festival 2019, Chef of the Year.
02:59Today's challenge is the guardian of Indian traditional ancestral kitchens, Chef Amninder Sandhu.
03:24Chef Amninder, welcome to MasterChef Kitchen.
03:31Chef Amninder, welcome to MasterChef.
03:33The biggest chefs are the biggest chefs.
03:36Basically, it's the industry of men's men's men's men's men's men's men's men's men's men's men.
03:40But Chef Amninder has proven that this industry is the one that has a joy, joy, joy and vision.
03:49For all those girls who are watching, this is also the girls' industry.
03:58Now we ask, Chef Amninder, what challenge have you been given to us?
04:01First of all, thank you so much, Chef.
04:03It's an absolute honor to be standing with three of you.
04:07I've long admired your work and it's just incredible to be here today.
04:11Today I'm bringing such a challenge that I've never had before in MasterChef's history.
04:15I've never had before in MasterChef's history.
04:27Today we're going to make food in one of the most modern kitchens in India using ancient cooking techniques.
04:41Wow.
04:48To make food in one of the most modern kitchens, we're going to make food in one of the most
04:52modern kitchens.
05:11And Chef, look, it's a great story.
05:13That in India, we're going to make food in one of the most modern kitchens in our own kitchen.
05:17Our journey started from this kitchens.
05:21But today, we're going to make food in this kitchens.
05:28Today, without gas and without water,
05:34you're going to make food in the heat.
05:45You're going to make food in the most modern kitchens.
05:59Today, we will open for 5 minutes in the challenge.
06:03From which we can take the gift from there.
06:10Are you ready for my challenge?
06:12Yes!
06:14In the world class pantry in Veeba's special zone,
06:17you will get Veeba's wide range of super tasty ketchups,
06:20a variety of creamy mayonnaise, dressings, sauces,
06:23spreads or wok top instant noodles and Chinese sauces.
06:26Because the gift becomes Veeba's.
06:29In this zone, you will get all the beautiful plates and bowls.
06:33Here you will get cast and pans,
06:36premium nonstick cookware,
06:37stainless steel cookers,
06:38and knives.
06:39You will get Fortune's rack,
06:41Fortune Chucky Freshata,
06:42Suji,
06:43Meida,
06:44Fortune Soybean Oil,
06:45Fortune Mustard Oil,
06:46and many more.
06:48For your cooking stations,
06:50you will get multi-purpose,
06:53spacious and durable sinks
06:55and with touchless technology and multi-spray options
06:58innovative faucets.
07:02Catch and spices in every food.
07:04Catch and spices in the rack.
07:06You will get catch and spices in the rack,
07:08catch and sprinklers,
07:09and pink rock salt.
07:12And you will power the electronic appliances of the kitchen,
07:15Vijay Sales.
07:16In Vijay Sales,
07:17you will get durable refrigerators,
07:19mixer grinders,
07:20quality air fryers,
07:21hand blenders,
07:22and a lot of things.
07:25In the ready-to-cook frozen snack section,
07:28you will get quality samosa sheets,
07:30spring roll sheets,
07:31delicious puff paratha,
07:32puff pastry sheets,
07:34crispy threads,
07:34tasty kunafa dough,
07:36and a lot of things.
07:39Make your kitchen hygienic and maintenance friendly.
07:42Spectra Quartz surfaces.
07:44Crafted with Italian technology,
07:46experience the MasterChef feel
07:47with these luxurious stone surfaces.
07:51So,
07:52we start 90 minutes of this challenge.
07:55In
07:55Get
07:56Fat
07:58Chula!
08:00Get
08:00Get
08:19And
08:19I
08:21I
08:30I
08:31like
08:33I
08:33I
08:34I
08:34I
08:34I
08:34I
08:34I
08:34I
08:35I
08:42peace
08:48I
08:48I
08:49love
08:49I
08:49I'll take the water and the water will take it.
08:57That's why I'll take water.
09:00I have to take watermelons.
09:00I have to take the water in a lot of water.
09:03I have to take it.
09:04I have to take it a few times.
09:06I'll take it.
09:07I'll take it.
09:09Five, four, three, two, and Munchu Ji.
09:17Time up.
09:47I think we started that.
09:50We're keeping the water.
09:53First of all, I started cleaning the lawkis.
09:56We were going to pickle the lawkis.
09:57We were going to pickle the chicken in the oven.
10:04I'm going to marinate the chicken in the oven.
10:06Because it's almost 40 minutes.
10:13I'm going to cook the poultry.
10:15I hope you picked the ingredients with which have an inherent moisture.
10:19Today, we have to remove water from the water.
10:23We should extract the ingredients from the existing ingredients.
10:26In this cooking, there is another thing in this cooking.
10:29If it's a little bit, the moisture of the food will be retained maximum.
10:33If the food will be very fast, it will be dry very quickly.
10:38Chef, what is your favourite food?
10:40My favourite food is Anjhtip and Prabhbhi.
10:43I like their food.
10:58My favourite food is a good food.
11:03My favourite food is a good food.
11:04I'm going to go down and take it down and do it again.
11:07Because the heat is very difficult.
11:09It's a good job.
11:11Then, there's no water.
11:12It's more difficult.
11:13I'm making it so that the water is very important.
11:17So, I used coconut water substitute.
11:21I put the chicken in the oven.
11:23Then, there's also a curry.
11:25I'm making some stock.
11:27The value of the water is very important today.
11:33I can try a new experiment.
11:36It's a risk.
11:37It's a risk.
11:38So, I decided to make it a desert today.
11:42I thought it would be less water.
11:44I put the pineapple on the grill and cut it.
11:47Leave it.
11:49I cut the pineapple on the grill.
11:51Then, on the other hand, I had to make it so that we can make the cake.
11:58We can make the cake.
12:01I don't know.
12:02I don't know.
12:04I don't know.
12:05I don't know.
12:14I don't know.
12:16I don't know.
12:18I don't know.
12:19I don't know.
12:21I don't know.
12:23I don't know.
12:24I don't know.
12:26I'm sharing my own local fat.
12:26And this is my own area here.
12:29I'm sharing my own a little bit.
12:32I've worked for my own dame.
12:35I don't know.
12:44I'm sharing my own whysmores.
12:47In May, we all go together and eat a pop tea, which is made in a hut.
12:53At some time, we have made soup and we have not made a lot of nachos.
12:57So, we will not take a lot of risks. We will also make a lot of food.
13:00If we don't have a kitchen platform, we will go to the house and eat.
13:06The whole house is filling.
13:10We will eat in our house but without water, it is very difficult.
13:17But this orchid is like we have water of tender coconut.
13:21We can add it in everything.
13:23The semi-finale is coming.
13:26We have not used our immunity pin.
13:29We are happy and we are afraid.
13:32So, we are just balancing.
13:33We are just balancing.
13:34Our solamiria bendi is usually made in our house in a mud pot.
13:40So, the good thing is that today we have made a mud pot.
13:44In the pot, we can add a lot of flavors in that pot.
13:48We will make aluminum foil.
13:50What is it?
13:51We have to make the pot.
13:52First, we have to make the pot for chito and pitta.
13:54In Nareal's juice.
13:57I put the pineapple on the oil.
13:59I put the pineapple on the oil.
14:00I put the pineapple on the oil.
14:02The sweetness of it also increases.
14:05It also increases the smoky flavor.
14:08Hello, Chef.
14:09Hello, Chef.
14:10Did you have pineapple on the oil?
14:11Yes, we have to roast the pineapple on the oil.
14:15How do you use pineapple on the oil?
14:17It is made of mango curry.
14:21So, I am making pineapple curry with cured fish.
14:23I am making a sandwich with a lemon, like a ceviche.
14:27I am making smoked radish salad with coconut honey sauce.
14:30I am going to glaze it in the salad.
14:32And I am going to serve it with a ragi crisp.
14:35When you are cooking in open fire,
14:36If you are cooking in this way,
14:39you will add a little milk or milk.
14:41It will make a sponge.
14:42And it will gently give it a flavor.
14:45So, you will use it completely.
14:47Yes.
14:47And if you are serving raw fish,
14:50be very careful.
14:52Yes.
14:52The cut of fish should be burnt.
14:56Yes.
14:56And the smell of fish in the fish.
14:59Yes.
14:59Yes, sir.
15:00So, the curing, the marination, the neemu,
15:03which is also important.
15:05Yes.
15:05Yes, sir.
15:06You have to cure the fish for a long time.
15:09So, the rawness is also finished.
15:12And the smell of fish is also finished.
15:15We had to cook the fish in lemon.
15:17So, the fish should be very soft.
15:27Dipali ji, Jamna ji.
15:28Yes, sir.
15:29How is it going?
15:30Yes, it is very good.
15:31You have to work before the fish?
15:32Yes, sir.
15:33From Rajasthan.
15:33So, the water is not used to drink water.
15:36It is used to drink water.
15:37It is used to drink water.
15:37So, today, we are so happy that this challenge is made.
15:39And we can show that this recipe is a very lost recipe.
15:43Now, no one does not do that.
15:44Even here, no one does not do that.
15:46So, I want to show that recipe.
15:48So, if you are lost and everything is good.
15:51That is very big.
15:51Now, when the water is mixed,
15:54the most important thing is steam.
15:58So, if you put a lot of water in it and the water will not be empty.
16:04So, if you put a lot of water in it and the water will not be empty.
16:05So, there will be steam or water in it.
16:10So, if you put a lot of water in it.
16:12because the orange is very sweet.
16:14Very good.
16:15How do you keep the water here?
16:16No, it's Naryal.
16:18So, we'll add Naryal water?
16:19Yes, sir.
16:20I'm sorry.
16:29It's soft.
16:29It's soft.
16:32It's soft.
16:32It's soft.
16:34It's soft.
16:34It's coconut water.
16:36It's coconut water.
16:45The идеal water is no longer.
16:48It's got vegetables on the side.
16:49So, put vegetables on.
16:50Then, put vegetables on the sides.
16:53I'm going to take vegetables in the side.
16:55I'm going to take them well.
16:57Yes, you'll take them well.
16:58I'm going to take them away.
16:59I'm going to take them away.
17:00Yes, beautiful!
17:01No.
17:12I have made the loki chili and the beach also baked it.
17:17We can make some elements, this is not our plan.
17:23Simran ji, Manshi ji, what are you making?
17:25Do you feel like this challenge?
17:27No. This is not a challenge.
17:30We can never do it on Chooli.
17:31We can do it on Chooli, but the water, no water,
17:35that's a bit challenging.
17:36Because if the sauce is a little wet,
17:38we need water to de-glace.
17:41Yes, absolutely.
17:42What are you making, Simran?
17:43We are going to use the loki in a lot of ways.
17:45We are going to grate the loki in a lot of ways.
17:46We have extracted the water,
17:48because it has 90% water.
17:50We will use that water for cooking.
17:53I am also making the peels of chutney.
17:57I have also made the peels of pickle.
17:59We will add a stuffing in it.
18:03Do we call the loki musallam?
18:05Yes, it is inspired.
18:06Yes, it is.
18:08Yes, it is.
18:08It is a very intelligent ingredient.
18:11When the earth has been made,
18:13what do you think of it?
18:15Do you have to have a kitchen in the kitchen?
18:17It will only make food on the loki.
18:19Actually, the restaurant is credited to Mr. Wesh Kaur,
18:24who is Maharaja Bhupender Singh's granddaughter.
18:27She had her family recipes
18:29who had her mother handwritten.
18:31She would tell us about it.
18:33She would always tell us about it.
18:34But the same thing,
18:35if you put it in the open fire,
18:37the same thing will taste absolutely different.
18:40And I think that ignited that spark in me
18:42and I decided to do it.
18:43But what is the purpose of it?
18:48It's the wisest way to elevate even just basic cooking.
18:53You know?
18:54Yeah.
18:54Now we have options of a hotel
19:04Many of the...
19:11Even passengers did very well.
19:15When we got into the fort total a need
19:17When the hotel was first in the 15 minutes,
19:21the hotel would be...
19:51update
19:52Ghee, namak, chini and a little bit of dhudh.
19:56Use the paper or foil paper and you have to put it in the middle of the pot and you
20:01don't have to shake it.
20:05I like this idea of roti and salt.
20:09I will use this biscuit with it because there is no namak.
20:12I will shake it and I will remove it.
20:15But usually you put salt on the bed?
20:16No, salt is no namak.
20:19It is on the top of the roti.
20:21It is on the top of the roti.
20:24Then you put it in one side and the other side.
20:27What is the name of this roti?
20:29It is the dhudh roti.
20:32What is the dhudh roti in the back?
20:33It is a panchkutte.
20:35It is a lasoon chutney.
20:37It is a dhudh mirchi.
20:38It is salt and salt.
20:41It is salt and salt and salt.
20:43I am giving it a little Rajasthan.
20:45I am giving it 6 items.
20:47In 90 minutes.
20:49What did you eat this dish?
20:50No, we are very happy.
20:52It is a good challenge.
20:53I am going to take it in many days.
20:56One hand has 4 hands.
20:57Amna Ji told me a whole line.
20:59I am giving it this dish.
21:13Sometimes I am having to get on and pay.
21:16The shake is a big deal.
21:18We will have a whole notion.
21:19As long as we have a large amount of food.
21:19But we are making canned fast.
21:19I can sell it in a whole table.
21:20I will sell it in my kitchen.
21:23The raw egg is very small to the raw fish.
21:26Usually in our house, we make a lot of quantity in our joint family, so it takes a lot of
21:31time to pick it up.
21:33So I thought that half an hour is needed, and to slow cook it, and according to the heat of
21:38the coal,
21:39we also tried to make it as fast as possible.
21:53You've finished 30 minutes of this challenge, and now it's time for someone to meet.
22:01Stop cooking!
22:04Palpal Kumari Ji, you've also stopped for 5 minutes.
22:09Now we've taken a blindfolded, and then we've taken a stove with us, and we've taken a lot of water.
22:14Now we've got a twist.
22:15Will we change partners?
22:17Take it, please.
22:22There is such a force of Palpal Kumari, which will stop your eyes.
22:31What will happen, Tees? What will happen, Tees?
22:343, 2, 1!
22:45We never think about MasterChef.
22:49Looking at the black apron, it was stopped by my face.
22:53This week, you're in the most part.
22:55You're in the most part.
22:58Now, put your white apron on your white apron.
23:01And put your black apron on your black apron.
23:06Now, this is the Bedwick Challenge.
23:10It's a new twist on every half an hour.
23:13What will happen next?
23:15When did you get the apron last time?
23:16You're in the most part.
23:19When you are in the master chef kitchen, you got the other hand.
23:24When you were in the master chef kitchen, you got the other hand.
23:28Now, you got the other hand.
23:30Because India has started to find our master chef's master chef's.
23:32I am in the master chef's.
23:35After all, I am in the master chef's.
23:43Come in.
23:49In the master's house.
23:54And you were in the master chef's.
23:54If you're in the master chef's.
23:57This is the best thing.
23:58Now, let's take a look at it!
23:59Even if I am in the master chef's.
23:59When you are in the master chef's.
24:00We are in the master chef's.
24:02Two, one, all the guests.
24:05Come on.
24:16Nice, nice, nice.
24:17When it's warm, it's cold.
24:19And it's ginger.
24:21Why do you put it on me when it doesn't happen?
24:23Sorry, come on, come on, come on.
24:25Sorry, what do I do?
24:26I'm sorry, come on.
24:30I'm sorry, come on.
24:32I'm sorry, come on.
24:33I'm sorry.
24:34How are you doing?
24:35How are you doing?
24:36What are you doing here?
24:37We're doing a pooptie.
24:38We're doing seafood.
24:40We're doing pooptie.
24:42We're eating pooptie when we go to the village.
24:45We're making tomato and emli sauce.
24:50And we're making barbecue.
24:52Because next time we're making barbecue.
24:54We're making barbecue, we're making barbecue.
24:56Last time.
24:57Last time.
24:58So, in the morning you'll make barbecue and bread.
25:00Yes, bread and bread.
25:01It's kempliato.
25:03Yes, our barbecue bread is made right.
25:04You can eat garlic bread.
25:04Do you think that we're making barbecue with barbecue?
25:07Yes, it's enjoying the barbecue.
25:08Yes, it's enjoying the barbecue.
25:10Because we're making barbecue with barbecue.
25:11The main ingredient on our Finland, okay?
25:13We're making barbecue and prawns, fish.
25:17And fish.
25:19There are prawns and fish.
25:21I don't think it's an over-cooker.
25:23No, it's the only fish on the top.
25:26And the sweet potato is on the bottom.
25:31Then the corn, the butter and the butter.
25:35It's like a layer.
25:37You have to use the technique.
25:38Did you add a liquid?
25:40Yes, you add a little oil.
25:42We've used coconut water.
25:45It's a little bit of water.
25:46It's a little bit of water.
25:48I think that you will be a surprise for the pot and make sure that the pot is very beautiful.
25:58Because the pot is very easy and the presentation is a little tricky.
26:03If the pot is open, there will be a surprise.
26:08There is a bit of tension because the pot is a shape,
26:10the pot is very easy and we will see a surprise.
26:21Espinji is also made of mawai.
26:23It is very far from the pot.
26:26You don't need oil.
26:29What is it already?
26:30The pot will burn from the pot.
26:32I started the pot because I made the pot.
26:35For the temperature to reduce it, I added the pot to the pot.
26:38I added the pot to the pot and put it down.
26:40It is totally fine.
26:42You can pull it out?
26:43Yes.
26:45Because you don't have a doubt about the pot.
26:47We have to pull it out a little bit.
26:48We will pull it out a little bit.
26:50It will not burn from the pot.
26:51It will burn from the pot.
26:53It will be a waste of time.
26:54You have to have a lot of time.
26:56When it was made of batter,
26:58did you add a liquid?
27:00Yes.
27:00I added milk.
27:01Dude.
27:02Let me tell you a little bit.
27:04Yes.
27:04Yes.
27:05And you don't like it.
27:09You don't like it.
27:10Yes.
27:11You don't like it,
27:12because the pot will also be added.
27:15It will burn out of the pot.
27:17Yes.
27:18That means we will burn it a little bit.
27:21Yes.
27:21Yes.
27:22That was your tip of the pot.
27:23Thank you, Chef.
27:24The pot also has its flavor.
27:26Yes.
27:26Yes, sir.
27:26You can add water in this recipe.
27:28And because the blood is in it, it will caramelize quickly.
27:31Yes.
27:32This is a waste of water.
27:35Yes, sir.
27:36I don't like this dish.
27:40That place is not Mawa Jalibi.
27:42That plate is disappointment for me.
27:45I'll try a new one.
27:47I have a better mixture.
27:49Start again.
27:50Yes, sir.
27:50Good luck.
27:51Thank you, sir.
27:52And slow temperature.
27:53We have the expectation that we will do good.
27:56So, I'm afraid of that.
27:59Now, how do I make this beautiful, dark, white, Jalibi?
28:01How do I make this beautiful, the truth of the world?
28:17In Mr. Shesho, it's been a while and you're half an hour.
28:22You have to be 30 more minutes to do.
28:24Give it your best.
28:33What are you doing?
28:36You're doing pressure.
28:38You're doing pressure.
28:40What the hell?
28:42I don't know.
28:43I don't know.
28:44I don't know.
28:45I don't know.
28:57I don't know.
28:58Yes, Chef.
28:59Come here.
29:02This is the time when everyone starts to see the title of Master Chef.
29:06Yes, Chef.
29:07Are you showing me?
29:09Yes, Chef.
29:10What a dream.
29:11What will we do?
29:12Chef, I had a dream.
29:13When I was very young, in the 6th or 7th class,
29:16I had written books in the painting.
29:18For example, I made a whole book.
29:20So, I had to write a cookbook,
29:23which is illustrative.
29:24You mean, people understand the recipe?
29:27Yes.
29:27And it's hand-illustrated ingredients.
29:31Do you recognize this girl?
29:34This is my 9th or 10th photo.
29:39There was no idea of this girl.
29:42One day, he would be standing on such a big platform.
29:44And he wouldn't stand alone.
29:47People would have confidence that he would win.
29:56I don't want to take the paint.
29:58I don't want to take the paint.
30:01I don't want to take the paint.
30:03I don't want to take the paint.
30:03Simran, do you know what happens?
30:04The painters who are painting,
30:06they see things.
30:18Yes, Chef.
30:33This is your story.
30:36And you are going to win in this story.
30:41Yes.
30:42I have a flashback.
30:44I have a flashback for the last 10 years.
30:47And I have a cry.
30:49And I got a little emotional.
30:50And when the chef came,
30:51we had our plating.
30:56I would like to help the kitchen.
30:59And when I got home,
31:00the kids were a bit huge.
31:05You're going to make it look like the dishes
31:06I was going to make it look simple.
31:08I would like to put my dishes
31:09A little bit more.
31:13And your body would like to make it look good.
31:13In the morning,
31:14I am लिख जे प्ड़़एदियोच,
31:20In the morning,
31:20Like I was doing.
31:20The owners,
31:21we will put your cooking and the owners,
31:21the owners,
31:28I'm going to have a micro-groom.
31:31I'm going to have a micro-groom.
31:31Your station is so messy.
31:34Yeah, I've been plating on the extra element side.
31:37We're just cleaning it up.
31:39No, but that's not an excuse.
31:44I'm also getting doubts about this dish
31:46because it's a messy counter, messy mind.
31:48Messy flavors.
31:50No, sure.
32:17I feel incomplete.
32:18I feel incomplete.
32:19I feel like I'm just eating 4 roti.
32:24I'm keeping this vegetables.
32:25You're using your dad's recipe,
32:27but it doesn't reflect on the plate.
32:30Okay.
32:30Okay.
32:31I'm doing it.
32:58I'm doing it.
33:00I'm doing this with my dad.
33:03I'm doing it right here.
33:03I'm doing everything for me.
33:04I'm doing it for myself.
33:06Now, where do I put it?
33:11Where do I put this recipe on?
33:23so it will be converted into rubri.
33:24So when we go to the chef's, we will replate it from there.
33:28It was a perfect colorful dish.
33:30We were very happy to think about it.
33:33How do we see the skin?
33:34The last 10 seconds.
33:36Ten.
33:38Nine.
33:40Eight.
33:42Seven.
33:45Six.
33:47Five.
33:49Four.
33:51Three.
33:54Two.
33:56One.
33:57One.
33:58Time is finished.
33:59Go to the back.
34:00Good job, guys.
34:04Today's challenge was Chef Amninder.
34:07It was without water and without gas cooking.
34:11In which you tried to cook with natural water with ingredients.
34:16And after tasting this challenge,
34:19you will be able to get a bite apron and get a bite apron.
34:24It's time for tasting.
34:26Time for tasting.
34:28Sameeran,
34:30Hemanshi,
34:30we took our dish.
34:32Oh, nice.
34:39The dish's name is Lawki-Ek, Roop-An-Ek, and there are all elements of Lawki.
34:46There is a main element from Lawki-Muslim.
34:51There is Lawki-Thepla.
34:53There is a green ribbon of Lawki-Peel-Pickle.
34:57The sauce is an onion, tomato, and coconut.
35:05There are green balls of Lawki-Peel-Peel-Peanut-Chutney.
35:10There is a beetroot.
35:14We have made them crisp in the masala.
35:20Very artistic looking plate.
35:22Artistic.
35:23It looks beautiful.
35:25Very well done.
35:32Very well done.
35:34It is delicious.
35:36It is delicious.
35:38It is beautiful.
35:41It is beautiful.
35:41Jashqa has got to know you.
35:43There are 100 chefs who are thinking about this version of Lawki.
35:48Thank you, Chef.
35:50I like that you have made a big idea for all the chefs who are in the world's restaurants.
35:55How do we celebrate the Lockies?
35:58It's not just our culture.
36:01It's a child.
36:03We all eat Lockies.
36:05It's good or bad.
36:06But today, you've given us the love of Lockies.
36:09I think we should eat the plate of Lockies.
36:13Thank you, sir.
36:15We're taking the ugly tasting.
36:17Veenu Ji and Avani Ji.
36:33Our dish's name is Rannani.
36:35What?
36:36Rannani means Chula in our language.
36:38Rannani means Chula.
36:40It's very cute, first of all.
36:41For both of you.
36:43And this is for the cuteness.
36:50We've made this thing.
36:51We've made this thing.
36:52It's very Instagramable.
36:53This dish is so beautiful.
36:55If you like this dish,
36:56there should be 5 million views.
37:07What is this curry?
37:09What is this curry?
37:17What is this curry?
37:26It's crazy.
37:31Give me a recipe.
37:32Red chili and coconut.
37:34We grind a little bit with Imli.
37:36And we cook the ivy gaat separately.
37:39With slow steam.
37:40And we add a little napkin.
37:42Good?
37:43We add good last.
37:45So it will be a tangy, sweet, spicy combination with coconut.
37:50You love it.
37:52I've been banged.
37:53And tindali.
37:56By God.
37:57I've never had such a drink.
38:02Thank you sir.
39:35Is there anything missing from the basil leaves?
39:39No.
39:40We added a kale leaf.
39:47But the basil leaves also have a flavor?
39:50Yes, it has a flavor.
39:51But I still think it's a very hearty, wholesome, good dish.
39:55Well balanced.
39:56I like it.
40:06Commendable.
40:11The small notes are also in the name of Imli.
40:14It's very nice.
40:16Very good.
40:17Archan and Rupali, I would like to invite you both.
40:19I would like to invite you both.
40:22That's right.
40:24And we will all meet there.
40:26And done.
40:29Look, I feel like after eating this poppet,
40:33it will be a poppet.
40:37Because Archan and Rupali,
40:39you are with your poppet party.
40:45I feel like we will be safe today.
40:48Next, Anju and Manju,
40:50take your dish.
40:52Our dish's name is Ammo Gaan Pasora.
40:55It means our village.
40:56In this, we have a lost recipe
40:58which is called Jhora Macho.
41:01Mostly, when guests come in,
41:03what do they do?
41:05What do they do?
41:05If they have a shell of Naryal,
41:07they put a fish in it,
41:09or dry fish in it.
41:10They put it in it.
41:12They put it in it.
41:14They put it in it.
41:15They put it in it.
41:15And until they eat everything,
41:18and the fish is prepared very quickly
41:20in 2-3 minutes.
41:22And then, they put it in it.
41:24They put it in it.
41:25They put it in it.
41:27They put it in it.
41:29They put it in it.
41:35Thank you for bringing Odisha to this platform.
41:39Thank you, sir.
41:39Ashmeet Prabhdeep took the dish.
41:42Chef, we made the beef with this chicken.
41:54It's good.
41:55I can say it as much Dad.
41:59You won't get a white apron in this challenge.
42:03Sir Shri Chandran.
42:07I have made Ragi Muddeh and a kura today.
42:16The gravy is very...
42:19With the confit chicken, this is not working very well
42:23because it's too greasy on the palate.
42:27Take your dish with Vikram Ajankya.
42:28Take your dish.
42:32Our dish's name is Govan Sevi.
42:34Govan Sevi.
42:35Govan.
42:41It is so delicious, the sausage.
42:47This dish is not good, it's a jadu.
42:50Dipali, Jamana Ji.
42:59Oh!
43:09Our dish's name is Dadi Nani Ki Yad.
43:12Because today, we have given ETAs,
43:15we have given the dish in the village of Dadi Nani.
43:20So today, we have given the name of Dadi Nani.
43:23That's the name we have been Dadi Nani.
43:24Q.
43:45There is everything in this dish.
43:47Everything is nice.
43:48Very nice.
43:50Especially the roti.
43:56The consistency of roti is amazing.
43:59Thank you, sir.
44:00The consistency of roti is so good.
44:03No, sir, it's only in the oil.
44:06It's a color because of the chini.
44:08It's not good.
44:09It's fun. I've already finished it.
44:12Caramelization is so good.
44:15It's finished.
44:16It's finished, Taliyah.
44:17Tell me about it.
44:18It's sweet.
44:20It's so good.
44:23It's so sweet.
44:24It's very sweet.
44:28Mahfouz and Yasmin.
44:33Desert?
44:35What a look.
44:41The first of this challenge is the desert.
44:43The last challenge is the best.
44:48I know what you're making.
44:50What else are you making?
44:51What are you making?
44:52Our dish's name is Mithas Agni.
44:56It's sweet.
44:57It looks good.
44:59It's sweet.
44:59It's called the name.
45:00We made Mawa's Jalebi.
45:03We also made Kaju Katli's foam.
45:05We've roasted the sponge in the spring.
45:08We've made the sponge in the spring.
45:11We've grilled the orange juice.
45:16It's filled with the orange juice.
45:17The fruits have been put in it.
45:20It's also added the orange juice.
45:22We've also grilled orange juice.
45:25It has also grilled orange juice.
45:26It's also grilled pineapple juice.
45:28It's also a bit of chili.
45:30This is also the flavor of the chili.
45:41Wow!
45:44The chili was made from the beginning.
45:47It was very crunchy.
45:50Superb! What a taste!
46:01It's a big surprise that all chefs are standing standing ovation.
46:06What is this?
46:09A restaurant in Jawa Masjid, Shaan, is his name.
46:13I'm only going to eat some jalebi.
46:17Keep it in the dish.
46:20I love the idea.
46:22I love how you used the chili.
46:28Too good.
46:32We don't have to say much.
46:35When your plate is grabbed or non-stop,
46:38someone is eating this,
46:40it's the greatest compliment.
46:43My friend,
46:45the cake that you made,
46:46is so velvety, so moist, so tasty cake.
46:50It's a simple cake that I didn't eat.
46:53It's a fantastic dessert.
46:54Fruits and desserts really elevate.
47:20Thank you to the judges.
47:22I've had so much fun.
47:23And I look forward to hanging out with three of you again.
47:28Always a pleasure.
47:34Bye bye.
48:44-sous, Viva
48:44Korean mayonnaise and Walk Talk Korean chili sauce. So let's
48:47start.
48:53I remember today that when I first ate soya chub in college, then I thought that why would I give
49:01it a Korean twist?
49:02I'm a K-drama fan, right?
49:05So, we take soya chub and we marinate it with Walk Talk Viva Korean chili sauce.
49:13I'm very spicy, so I'm going to take a little extra.
49:16Now, how much you need to take it.
49:22We have to marinate these chubs in this sauce.
49:27First, let's stir on a little oil.
49:31Walk Talk Korean chili sauce means full flavor, warm, spicy.
49:34There is also a chili chili sauce.
49:40With sesame and chili seeds, there is a Korean style barbecue wipes.
49:47There is a sauce slightly thick.
49:51You can also stir fry it like glaze and dips like dips.
49:57It looks very delicious.
50:02This sauce is also very versatile.
50:04To marinate fish, meat and vegetables, it is perfect.
50:13With spring rolls or fried snacks, this dip is also great.
50:17Or fried rice, noodles, veggies, rice balls,
50:20and drizzle the flavor to the next level.
50:24Or chai, your favorite K-drama inspired snacks,
50:28like topo or manduk,
50:30you can enjoy with cold as Korean dumplings.
50:35Now our chop is very fried in this sauce.
50:39Now let's put it in the bread.
50:43Now we cut these buns.
50:46Now we take Viva Korean Mayonnaise.
50:49We spread it well in the bun.
50:49We spread it well.
50:54Now we can see Viva Korean Mayonnaise is so smooth and creamy.
50:59And we get the proper Korean style chili cooking.
51:04Which gives it spicy and perfect Korean taste.
51:08Spicy is so good.
51:11This is from normal Mayonnaise.
51:14And honestly, it will be more tasty and more spicy.
51:19It will be more spicy and full of umami.
51:20It will be more spicy and delicious.
51:21It will be more spicy and delicious.
51:21And you know that this mayonnaise is so versatile.
51:23And you know that these mayonnaise are very versatile.
51:25So kimchi rice, veggies, meat, rice balls,
51:29drizzle and drizzle.
51:30You can use a spread in wraps or rolls.
51:31Or you can use a spread like that.
51:33Or mandu, Korean dumplings, spring rolls,
51:36or make a dip with any fried snacks.
51:39You can use a dip in every way.
51:40It will be fun in every way.
51:42And you know that it is zero transfer.
51:46In every serving,
51:47there is also less sugar in 1.1 gram.
51:50And there is no artificial flavors or synthetic colors.
51:56So, now we are ready to put it under the buns.
52:02We keep it under the buns.
52:05We keep some letters.
52:08Now we take the Korean mayonnaise.
52:11And we top it.
52:16And we drizzle it nicely.
52:21And we finish it with spring onions,
52:24and sesame seeds.
52:25Now we will do the plating.
52:29And this is our recipe.
52:30Korean soya chup.
52:32And with my mother,
52:33there is also love and taste.
52:37And the truth is,
52:39the fruit of the fruit is good.
52:46Please put your hands together for the legend.
52:49Chef Suveer Saran.
52:52Today's challenge,
52:52I will not tell you.
52:54I will show you it.
52:55I will show you it.
53:01You can take your soup.
53:02This will not be a taste.
53:10Who has made this?
53:12What is this?
53:13Come here.
53:14No.
53:27This is the gamblers.
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