Celebrity MasterChef India Episode 11 FULLHD
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00:00I'm so sorry.
00:01I'm so sorry.
00:02I'm so sorry.
00:10Plus, a lot of dishes are not getting cooked properly.
00:12I don't know why.
00:14It's okay.
00:16I know it's okay, Teju.
00:17I try a lot, but it doesn't work.
00:20What's the way of life?
00:22We live only after losing.
00:24Welcome to Veeba Mayo Ketchup and Sauces
00:31co-presents Celebrity Masterchef
00:33co-powered by Aqo Health Insurance,
00:35V.I.S of India, Fortune Chakki Fresh Atta,
00:37Appliance Partner Bosch
00:39and Partner Vinod's Intelligent Cookware.
00:47A new week, a new day, a new beginning.
00:50And with this, we are going to get full energy and full power
00:53because cooking after getting rest is a different kind of fun.
01:00Did you get to know how the last two weeks went by, Usha?
01:04They were full of tension.
01:06I don't think you gave us any tension.
01:09I didn't give anyone any tension.
01:11And you gave tension to the chicken as well.
01:14Stop it.
01:17All right. A new week.
01:20New challenges and a new news.
01:23Is there anyone who has entertained us with a lot of hit films?
01:29How many films and roles have you ruled our hearts with?
01:34It's not me. It's someone else.
01:38Please welcome the very adorable and iconic Ayesha Jhulka.
01:54AYESHA JHULKA
01:59The first intoxication, the first twist.
02:05The moment I saw Ayesha Jhulka, I felt she was the first intoxication
02:09and the first twist.
02:11What can I do about it?
02:14Oh, my heart, give me love.
02:17Oh, my heart, give me love.
02:19She came in so beautifully, like a goddess.
02:21I have been a fan of her since childhood.
02:23And when she came in, I was so happy that she is with us.
02:26The first twist.
02:36Let me tell you that the first song, the first intoxication
02:42and the first heroine I choreographed
02:46was Ayesha and she was such a big star.
02:49Wow!
02:50Wow!
02:52In fact, the credit goes a lot to her
02:54because the song that she choreographed for us
02:58is such a song that only a few people get in life.
03:02And I am one of them.
03:04I think it's an iconic song.
03:06Wow! Ms. Farrah's song.
03:07Very nice.
03:10My dear celebrity cooks, what do you feel seeing Ayesha here?
03:16What is going to happen today?
03:18I feel it's going to be something related to Bollywood
03:20because we have guests from Bollywood today.
03:22Masterchef.
03:23So, it's going to be a Bollywood dish.
03:24It's going to be something like that.
03:26It should be something exciting.
03:28I think Ayesha will also judge us today.
03:31Guess, judge.
03:32Ma'am, I feel that we will get a new challenge today.
03:35Like Jhulka ka Phulka.
03:37Wow! Jhulka ka Phulka.
03:39Oh!
03:39Amazing!
03:42So, she has not brought any challenge
03:44and neither is she our new judge.
03:47She is our new celebrity cook.
03:51Wow!
03:53Our celebrity Masterchef, Ayesha Jhulka.
03:58Wow!
03:59Our Masterchef's first wild card entry.
04:06Wow!
04:06I am happy that Ayesha is here.
04:08But am I really happy?
04:11Or am I really scared?
04:13I don't know.
04:13Ayesha, is coming here your first love or your new love?
04:17Every Indian has three hobbies.
04:19One is Bollywood.
04:21So, I have completed that.
04:22Second is cricket.
04:24Which I am not capable of.
04:27And third is food.
04:31Indian people love eating and cooking.
04:36So, this is my new beginning.
04:38I want to remind my husband one thing.
04:41He has told me many times
04:44that if I excel in Masterchef
04:46then he will open a restaurant for me.
04:49Oh!
04:50Remember, don't forget this promise.
04:55I give you a disclaimer.
04:56Be very careful.
04:58I have eaten the food prepared by her.
05:00And she is an excellent cook.
05:02Wow!
05:03Wow!
05:06All right. Once again, Ayesha.
05:08Welcome to..
05:09Yeah!
05:11Welcome!
05:14Oh, my God!
05:15How I have been waiting to wear this.
05:26Celebrity cooks.
05:27Are you ready for today's solid challenge?
05:30Yes.
05:31Because after this challenge, we will find out
05:33which one of you is in liquid form.
05:35I mean, in water form.
05:36Water form.
05:37Oh!
05:40Usha Tai is not looking excited at all.
05:43I have already said it.
05:45What is it?
05:50Usha Tai, it is not allowed to abuse on TV.
05:52I didn't abuse.
05:53Then?
05:53It's a lie.
05:54Lie?
05:58Ma'am, open it. Show it to us.
06:00What is the challenge?
06:02Chefs, can you reveal the..
06:03Let's go.
06:04Please, I beg of you all.
06:08This is today's challenge.
06:13Rooh Afza.
06:16And we can see that there is a drink in a plate.
06:21All the ingredients are mentioned in it.
06:24And we have put a name tag of each one of us.
06:28Tejasvi, your drink is Sangria.
06:31Deepika, your drink is Thandai.
06:34Thandai?
06:35Ayesha, your drink is Pineapple Rasam.
06:37Abhijeet, your drink is Hot Chocolate.
06:38Nikki, your drink is Ampanna.
06:40Chocolate.
06:41Nikki, your drink is Ampanna.
06:42Faizu, your drink is Kahwa.
06:44Kavita, your drink is Pani Puri.
06:46Gaurav, your drink is Guava Mojito.
06:49Archana, your drink is Paan Shaw.
06:51Rajiv, your drink is Coffee.
06:52Usha Tai, your drink is Gaspasho.
06:55What?
06:57I don't understand what Gaspasho means.
07:04Gaspasho is a Spanish Andalusian cold soup.
07:08It is made with tomatoes and melons.
07:11It is eaten in summers.
07:13Peppers, tomatoes and melons.
07:15It is very tasty.
07:15Now, smell and taste them very carefully.
07:24Feel every flavour and every layer.
07:28Some flavours might be familiar and some might be new.
07:31Recognise them.
07:39I like Sangria as a drink.
07:42But this won't be just a challenge to make Sangria.
07:46They will definitely bring some twist to it.
07:49Now, I will tell you what you have to do.
07:53With your skill, innovation, creativity and experience
07:58you all have to make a solid dish with these liquids.
08:08You are saying it so easily.
08:09I know.
08:11I can never imagine that I have to make a heart-shaped dish
08:15after drinking a drink.
08:17That is very difficult.
08:19But this is what a celebrity master chef does.
08:24I don't understand what I am going to make with coffee.
08:26I don't like black coffee.
08:27Tell me, what are you feeling?
08:29I just tasted it. It is so bitter.
08:31I can still taste it.
08:33You think this is bitter? Wait and watch.
08:35Oh, God!
08:38Oh, God!
08:41All of you have to remember one thing.
08:44Today, you will have a huge chance of coming last.
08:52Because the celebrity chef who will make the weakest dish
08:57will go straight to the Black Apron Challenge on Friday.
09:01What?
09:02Oh, my God!
09:03Are you serious?
09:04Seriously?
09:05On the other hand, if your dish is the best
09:09and the most solid dish
09:11you will get a huge advantage in the next challenge.
09:18You will get 75 minutes to complete this challenge.
09:22And the world-class pantry of the master chef
09:24is open for you for five minutes.
09:27Oh!
09:29In the world-class pantry of the master chef
09:30you will get a wide range of super tasty ketchups
09:32from Veeba in Veeba's special zone.
09:35A variety of delicious mayonnaise, dressings, sauces, spreads
09:39and walk-talk Chinese sauces.
09:41Life tastes better with Veeba.
09:44In the G.I. India zone, you will get
09:45the selected G.I. products from every corner of India.
09:49Such as spices, grains, tea, coffee, vegetables and fruits.
09:55In the flour section of Fortune, you will get
09:57Fortune Chakki Fresh Flour, Gram Flour, Semolina, All-Purpose Flour
10:00and Fortune Sherbeti Flour.
10:02Bosch appliances such as Refrigerator, Blenders, Herbs, Oven, Mixers.
10:10In Vinod Intelligent Cookware's shelf, you will get
10:12stainless steel and SAS metal high-quality utensils.
10:17And now it's time for the G.I. product of the day.
10:19G.I. is a community right
10:21which celebrates the geographical characteristics
10:23and special qualities of a product.
10:25And gives it global recognition.
10:27Today's G.I. type product is India's pride, Basmati Rice.
10:31Basmati is a special type of thin and long rice
10:35which is grown in the Himalayas.
10:37After cooking, it becomes fragrant, soft and tasty.
10:41More than 40 varieties of this rice
10:43are grown in Jammu and Kashmir, Himachal Pradesh, Punjab, Haryana
10:47and Uttar Pradesh.
10:50Five minutes start now.
10:51On the count of three, two, one.
10:55Run!
10:57Run!
11:02First, I picked up fresh cream. Then, I picked up almond flour.
11:08I'm picking up everything one by one.
11:15I'm getting blank.
11:16I don't know why I'm running here and there.
11:20Last ten seconds.
11:22No entry in the pantry.
11:26Get out. Get out.
11:27Let me have some ginger.
11:29Get out. Get out.
11:30No, it's not allowed.
11:34Your cooking time starts now.
11:38Get set, cook!
11:44I haven't made a dessert yet.
11:46Because there are so many ingredients and elements in a dessert.
11:52That's when a dessert is made.
11:53So, I gave this challenge to myself.
11:55I'm going to make my Kashmiri Kava today.
11:58Saffron macaron with cardamom buttercream.
12:01They were soaked in saffron.
12:07My liquid for today is sangria.
12:09I'm very excited because this is my and Karan's favourite drink.
12:14And I'm going to make a savoury dish with this drink.
12:19I'm going to make Paneer Steak.
12:21I really hope that my dish turns out well.
12:24Please, God!
12:29If I wanted to make a dessert out of Thandai,
12:32it would have been a very convenient shift.
12:34So, I thought that what I'm going to make today
12:38will be fish with Thandai cream.
12:42So, I thought that I'll give the fish a nut crust.
12:46The nuts that we put in Thandai.
12:49And I'll make a foam with it, which will be of Thandai flavour.
12:59First, I was in a dilemma as to what to do.
13:02Because I've eaten a lot of guavas since childhood.
13:05In fact, I've climbed trees in school and broken a lot of them.
13:08I've fallen a couple of times.
13:09But I didn't know that in this journey of Masterchef,
13:12I'll have to remember those guavas.
13:14So, I'm thinking that why not take the guava
13:18and make Guava Glazed Prawns.
13:21Something that is absolutely out of my comfort zone
13:24because I'm a vegetarian and I've eaten a lot of prawns.
13:27I'm a vegetarian and I've never made prawns.
13:30But this is Masterchef.
13:32I have to think of something out of the box here.
13:39How does it feel to be cooking in Masterchef's kitchen for the first time?
13:43What's the difference between seeing it from outside
13:45and cooking here for the first time? Tell me.
13:48There's a huge difference because we live in a comfort zone.
13:52If you want to do anything different there,
13:55you have a lot of helpers with you.
13:58They help you cut things.
14:00Cutting a pineapple here is so difficult that...
14:02Difficult?
14:04It's difficult.
14:06So, I'm very nervous, to be very honest.
14:08Don't be nervous.
14:10If you're nervous,
14:11the efficiency will go down.
14:14I know.
14:15In this challenge, you don't want to be at the bottom.
14:17I know.
14:18What are you making?
14:19I want to make Chana Dal Halwa with pineapple puree.
14:23And I want to make a crumble with the spices from the ritual.
14:29And I want to make a chilli oil.
14:32If time permits, I'll try to make a curry leaf dust.
14:37There are a lot of elements.
14:41Let me tell you something.
14:42You don't know how time flies in Masterchef's kitchen.
14:47You feel like you're 75 years old.
14:48You'll look at the clock and time will pass.
14:50I don't want to look at the clock.
14:51I don't want to look at the clock.
14:53All the best.
15:14Who's egg is this for?
15:16Sir, I'm making macarons.
15:17What?
15:18Yes.
15:20You're making macarons?
15:21Have you ever made macarons before?
15:22Sir, I'm making macarons for safety.
15:23Macarons are not safe.
15:24Macarons are unsafe in themselves.
15:27That's why I took up the challenge.
15:29Listen to me.
15:30There's a lack of reference in the end of the challenge.
15:34Sir, I know that.
15:34That's why I'll give you a giver if my macarons don't taste good.
15:37Focus on the giver.
15:39You know how to add elements to it.
15:40You're trying to climb two Mount Everests.
15:43You can't climb two mountains at the same time.
15:45You're trying to make these two difficult decisions.
15:48Exactly.
15:49You've put a white pan on the black pan during the challenge.
15:51The challenge is over.
15:52Sir, please don't say anything further.
15:53Don't say anything further.
15:55My motivation and excitement to make the dish
15:59was shattered.
16:01It was shattered.
16:02One fish was shattered.
16:03Two fish were shattered.
16:04I was shattered.
16:05But I awakened a spirit within me
16:08and I thought that I'll give myself a challenge today.
16:13I have only 75 minutes.
16:15In these 75 minutes, I'll try my best
16:18to make these two dishes and be ready in front of them.
16:29It's been 15 minutes.
16:31There's an hour left. Let's go.
16:33When Masterchef's watch runs, it doesn't stop.
16:36It's running towards a black apron.
16:40I've marinated my fish.
16:42I've added lemon juice and salt to it.
16:45Everything is fine.
16:46I think I'll take maximum time to make the caviar.
16:50So, the process is also going on.
16:56Where did you get the idea for this dish?
16:58I had had saffron fennel fish a long time ago
17:03and I liked it a lot.
17:04So, I thought that I'll make it with saffron fennel.
17:07The most important thing with fish is acidity.
17:11With cream, acidity becomes more important
17:13because cream gets rid of acidity.
17:15How much acidity you add will decide
17:19how much this dish will rise.
17:21So, I thought that I'll add acidity while marinating the fish
17:25and I'll add a crust on top of the fish.
17:27So, I'll add a crust on top of the fish.
17:29So, I'll add a crust on top of the fish.
17:31So, I'll add a crust on top of the fish.
17:33So, I'll add acidity while marinating the fish
17:36and I'll add lime zest to the crust on top of the fish.
17:39This is a dish that is either going to win or lose.
17:49My sauvé is going to be a little sour and sweet.
17:53So, I thought that I'll make the crumble with jaggery.
17:56So, that's going to be sweet
17:58and I'm going to add chilli to it
18:00to balance out the sweetness and the spiciness.
18:03Nikki, one minute. I haven't steamed it today.
18:05Give it back to me.
18:10What's happening, Nikki?
18:11I'm making a mango sauvé.
18:14Why are you making sugar syrup?
18:15I'm making mango sauvé.
18:17If you cook it for too long, your sauvé will solidify.
18:22Sugar syrup is not very thick for sauvé.
18:24It just adds creaminess.
18:25This is the perfect consistency.
18:27Jaggery
18:29You're trying to make jaggery caramel.
18:32Yes.
18:32First, add two splashes of water to it.
18:35So that the jaggery doesn't burn.
18:38Okay.
18:38The water will melt, but the jaggery will cook evenly.
18:42Okay.
18:42The thought is very good.
18:43The combination of sweet, sweet and savoury
18:47and cumin in my cake
18:49and the mango sauvé will be my sauvé.
18:51The thought is very good.
18:51It's very good, but you haven't taken a big risk today.
18:54I'm really taking a risk.
18:55Because I've made a mango sauvé.
18:58But it's quite tricky to make sauvé
19:01because I've never made it before.
19:08Celebrity cooks, in the first challenge of the third week
19:12you have only 30 minutes left.
19:16Ishqi, go towards the finishing line.
19:19Bosh's Steamed Oven
19:22Today, I've baked my cumin cake
19:26in Bosh's steam oven
19:28while preserving its essential nutrients
19:30with steam plus features.
19:34Only 30 minutes are left.
19:35One of my items is getting ready.
19:36That is the sugar syrup of saffron.
19:38And the other one I'm making is caramel.
19:40I'll try my best
19:42that my dish doesn't go to the bottom
19:43and I move ahead in the game.
19:44I don't want to go to the black apron.
19:46Brother, your caramel...
19:48Sorry.
19:48Your caramel is going to have a happy birthday.
19:50You'll say Ranveer didn't tell you.
19:52Sir, the saffron is ready for it.
19:53Take it out in something. It's burning.
19:55Okay, sir. I'll take it out right now.
20:00Let it be.
20:01By the way, this sugar has died.
20:05This sugar has turned black
20:06as if it could be your apron if you don't pay attention.
20:08No, sir. Don't say that.
20:11I got even more scared
20:12because I was already disturbed
20:15by the things I was making.
20:16And when I saw that I couldn't reach my dish
20:20it was a time of a heart stop for me.
20:24I was like, I'm done.
20:29Ajeev, you're using coffee.
20:32Coffee has a natural caffeine
20:36which works as a stimulant for our nervous system.
20:39Caffeine helps fight fatigue
20:41and boosts your energy level.
20:46This was about your eco-insurance and health.
20:48Because good health is the best insurance.
20:51Thank you so much, sir.
20:52Good luck.
20:56Now, I'm making my coral tuile.
20:59So, I think I'm only worried
21:02that all my elements are right when they come together.
21:06I'm trying my best today
21:08and I'm praying that I don't make the worst dish
21:12because I want to stay away from the black apron.
21:15CORAL TUILE
21:20Something is wrong.
21:23And it's not coming out right.
21:26The thing which I'm very confident about
21:29the coral tuile, it's not coming out right.
21:32And I don't understand why it's not coming out right.
21:34Because it's a very important element of a dish.
21:37So, I'm a little scared.
21:38And I've taken over the role.
21:40What's this?
21:41I wanted to make coral tuile
21:43but something went wrong and it's not coming out right.
21:45Is the flour less?
21:47Yes, the flour is very less.
21:52This is my cream. I am going to put this in the siphon gun and foam it.
21:56Now this will go in the siphon gun, the siphon gun will be charged, the foam will be made.
22:01Work with so much confidence.
22:03When you have to change the gear, there should be a sense of it.
22:06Okay, change the gear.
22:07I have never made prawns before, I have no idea if the prawns are cooked or not.
22:16And if the prawns are undercooked, then the judge will not taste my dish and I will go straight to the Black Apron Challenge.
22:22That's why I am trying to make the prawns very carefully and I am buttering them.
22:29Buttering means that you saute the prawns in butter in a sauté pan,
22:35then you put the prawns on one side of the pan and keep heating the butter and keep putting it on the prawns with a spoon.
22:41I won't be able to taste it, I don't know how it is being made.
22:44I have to do it only with colour, but the problem is that I am colour blind.
22:49And many people know, many people don't know.
22:51Is this done? I don't eat prawns.
22:53It should have a shade of white. Did you add turmeric to it?
22:56A little, yes.
22:57Yes, a little, two more minutes.
22:58Two more minutes.
23:06Who is your biggest competitor?
23:12Tejasvi.
23:14Tell him, it's me.
23:15No, you don't even exist.
23:17Oh!
23:19Oh God, it has started again.
23:28Look.
23:29Who will have the poison kheer?
23:33Heera Thakur's.
23:35Maybe Deepika.
23:36Deepika, look she is serving poison kheer.
23:40What?
23:41She is eliminating the competition.
23:42Oh!
23:45Okay, I will take it as a compliment then.
23:49What are you doing?
23:51Blood, blood, blood.
23:58She is not able to cook properly.
24:01She has been doing it for a long time.
24:04Today there was a big problem.
24:06She got burnt too.
24:11Abhijeet, Ayesha Jhulka has come today.
24:13Yes.
24:14Sweet, sweet.
24:15Do you have a song for her?
24:16Yes.
24:17What does she think of herself?
24:20She is so arrogant.
24:22She is a new master chef.
24:25She is a new master chef.
24:27A girl has come.
24:29Oh friends, I think she is great.
24:35But.
24:36Come, let's have fun.
24:38I am Sikandar here.
24:40If you want, you can keep everyone in your pocket.
24:43Come on, Ayesha.
24:45Don't mess with me, my friend.
24:48Gravity Cokes, if you want to escape from the black apron
24:51then you have 15 minutes left.
24:5515 minutes.
25:04Come, come, come.
25:05Taste it.
25:06See if I have made it good.
25:10Good.
25:14I start cooking the fish quickly.
25:17And when I put the crust on it in the pan
25:20and toss the butter from above
25:23then the crust is not getting set as I want.
25:26So it is not looking good.
25:31So I am not able to understand what to do at this time.
25:34But thankfully I have one extra piece of fish left.
25:38So now I am thinking that I will cook it without the crust
25:41and toast the nuts separately and put it on the plate.
25:46The feeling that I am going to plan B in my main element
25:50and who is not very good.
25:52So a lot of things are going on in my mind right now.
26:02Archana.
26:03Yes, sir.
26:04The fish is not cooked yet?
26:05Sir, it is cooking.
26:06I have kept it here.
26:07So it will get cooked.
26:08How long ago did you keep it?
26:09The fish gets cooked in 5 minutes.
26:10Your chutney?
26:11Sir, here is the chutney.
26:12Garnishes with the chutney?
26:13Garnishes.
26:16That's it.
26:17Don't put anything fresh on it.
26:18Something like green leaves so that it looks beautiful.
26:20Whenever you want to put any garnish.
26:22Yes.
26:23You have to put a touch of salt on it.
26:25You have to season the garnish too.
26:26This will enhance the taste of your dish.
26:28This was your Veeba tip of the day.
26:30Always season your garnish.
26:35Celebrity cooks, only 5 minutes are left.
26:40Oh shit.
26:41Oh shit.
26:46Deepika, have you ever used a siphon before?
26:48I have used it a long time ago.
26:50Have you put a charger in it?
26:51No, I have just put the cream in it.
26:52Okay.
26:53I will put the charger in the chilled cream.
26:56You know, it is a very good equipment.
26:58Yes.
26:59But there is a danger also attached to it.
27:02You can burst it.
27:03Okay?
27:04Is it charged?
27:05Yes.
27:06Is it on?
27:07It is on.
27:09Simultaneously, I am focusing on my tui.
27:13Come on, make a tui.
27:14Please, please, please, please.
27:16Make one.
27:18Please, please, please.
27:19Make one tui.
27:20Please.
27:23And the last one is also spoiled.
27:25That is also not being made properly.
27:27So, I have switched off the gas for now.
27:29And I am concentrating on my siphon gun.
27:32Because there is very less time left.
27:34Very less time is left.
27:35So, at least this foam has come out well.
27:37And at least the piece of fish is right.
27:39So, I will have something to go on the plate.
27:42But I am very worried today.
27:47What is left?
27:48We have to grill this.
27:50Then we have to cut it properly.
27:51Then we have to glaze it with this.
27:53That's it.
27:54Basically, nothing has gone on the plate yet.
27:56Yes.
27:57Your main element paneer is not ready.
27:59And you are saying that's it.
28:02Five minutes are left there.
28:04Yes.
28:05Let's go.
28:07Let's go.
28:12Nikki.
28:13Yes, chef.
28:14Sir, is the cumin sponge ready?
28:15It is ready.
28:16How will I taste when I eat cumin sponge?
28:18Like dhokla?
28:19Or like that sweet and salty jeera biscuit?
28:21I don't feel the taste of cumin.
28:24I don't feel the taste of cumin.
28:26I think so.
28:27I am not sure.
28:38Yes, sir.
28:39Is it the first time?
28:40Yes, sir.
28:41Is it the first time?
28:42Yes, sir.
28:43Is it the first time?
28:44It is the first time.
28:45Are you telling a lie?
28:46No.
28:47It's the first time, sir.
28:48First time?
28:49Are you sure?
28:50Yes, I am sure.
28:52All of you, tell me.
28:54This...
28:55Does it look like someone is lying to us?
28:58Sir, I went to the kitchen one and a half weeks ago.
29:01Liar.
29:02Even I...
29:03Even I was in the kitchen.
29:04I did not lie.
29:05Liar.
29:06Even we went there, a week and a half ago.
29:10Sir came to the platform and told me that I can't make it.
29:14It's very difficult.
29:15And then when he came and told me that I made it very well.
29:18You're lying, you've made it before.
29:19So, I got motivated.
29:21I was like, Faizu, you've done a great job.
29:24Celebrity cooks, remember, today's worst dish will get one black apron.
29:28And there's only one minute left.
29:31So, don't wait, just plate.
29:33Come on.
29:35I've started having all sorts of thoughts.
29:37You've climbed two mountains at once today.
29:40But I've relaxed and worked on myself.
29:42Because last time, I was in a hurry.
29:45And the devil does the work of being in a hurry.
29:46I know this very well.
29:48So, I didn't let this devil take over me.
29:53I'm very nervous because I've never made Sangriya and Paneer before.
29:56It's my first time.
29:57I've never seen, heard or made a combination of Sangriya and Paneer.
30:02But, of course, I know that Ganpati Appa is there
30:05and everything will be fine.
30:07I don't want a black apron today.
30:09I've been through a black apron.
30:11I don't want it. I want it.
30:12And that's it. I just want an advantage.
30:15The hypertension is increasing.
30:17A crescendo is increasing.
30:18A...
30:19Ten.
30:21Nine.
30:22Eight.
30:23Seven.
30:24Six.
30:26Five.
30:27Four.
30:28Three.
30:29Two.
30:31One.
30:34Time's up. Step back.
30:38Today's challenge was liquid to solid.
30:40Which means, to translate a liquid drink into a solid dish.
30:45Now, someone's stardom will literally die today.
30:53First, Gaurav.
30:57Go, Gaurav.
30:58I've got Guava Mojito.
30:59White rum is used in it.
31:01So, I can neither taste alcohol nor non-veg.
31:04So, I didn't know if the salt and spices were right.
31:08So, I'm a bit tensed about the result.
31:17Gaurav, tell us what you've made.
31:18The dish I've made is called Guava Glazed Prawns.
31:22Okay.
31:23I've served it with Polenta Cakes with Parmesan.
31:26Guacamole is made with Guava.
31:28But, I've blended it with Guava Sabzi.
31:32It's made with guava sabzi in Rajasthan.
31:35Gaurav, let me tell you that Guava is my favourite fruit.
31:39Guava should be praised. Got it?
31:42I think, your plate, sauce and prawns are almost in the same tone.
31:47If the plate was a bit more contrasting, the food would've been better.
31:52But, the combination of the three is good.
31:54Thank you, sir.
31:55I felt happy. The presentation is going in the right direction.
31:58But, what about the taste?
32:00Shall we taste, chef?
32:01Please.
32:17The three of them were looking at each other and I was looking at them.
32:21But, they weren't looking at me.
32:23I was like, we're in trouble.
32:26Gaurav, you've made Guava taste good.
32:31Thank you. Thank you so much.
32:34You've represented Guava in three ways.
32:36It's clear that you've made Guava a star.
32:39Guava with prawns and seafood is a classic combination.
32:42You've represented it well.
32:44The sharing of polenta is good.
32:45You've shown technique, balance and combination in this dish.
32:51The spoon is up.
32:52Now, he's waiting for the spoon to go on the table three times.
32:56I'll say that it's tasty.
32:58But, the spoon is up, my friend.
33:00It's up. It hasn't fallen yet.
33:02I'm sure, this is the finest dish in your kitchen till date.
33:08Go, go.
33:11Yes!
33:12Yes!
33:13Gaurav, this is Guava.
33:16The prawns could've been rubber.
33:19But, it's cooked perfectly.
33:21It's very tasty and well done.
33:23Thank you. Thank you so much.
33:28Wow!
33:29Yes!
33:30You should keep clapping.
33:32It's amazing.
33:34Amazing!
33:35Amazing!
33:37Thank you. Thank you so much.
33:38Well done, Gaurav.
33:42Nikki, bring your dish.
33:43Yes, chef.
33:49I got Ampanna.
33:52So, I've made Ampanna Sobe with Cumin Cake.
33:56And, Jaggery crumble and spice.
34:00And, Jaggery caramel.
34:02The gloss of the sauce is amazing.
34:06You could've done a better scoop of it in ratio.
34:09And, the cake that we're talking about.
34:11I love it if there was a filling in the middle.
34:15It elevates the cake.
34:17The plate is a little small.
34:18You've put a lot of weight in it.
34:20I was told that this dish is very clumsy.
34:22I was very disappointed.
34:24But, I haven't tasted it yet.
34:26So, who knows?
34:27I still have some hope.
34:40Why doesn't he react on my time?
34:43He doesn't give me tension.
34:45Nikki.
34:48Gaurav, I'm very scared.
34:51Exactly, you understood this challenge.
34:55This challenge was liquid to solid.
34:58And, not just adding the ingredients.
35:01You had to solidify the emotion, feeling and story.
35:05And, you've solidified the emotion, feeling and story.
35:09And, you've solidified it so well.
35:11It was fun.
35:12There are three high points of this dish.
35:13First of all, the jaggery sauce.
35:15The taste and the glaze.
35:17The sauce is the best.
35:18You've added a lot of sauce.
35:19Absolutely.
35:20Secondly, the crumbled chillies.
35:22It has pulled the chillies from the jaggery.
35:25Jaggery and chillies are a great combination.
35:27If you want to use it.
35:28And, thirdly, the cumin seeds.
35:30You've added it from the top.
35:33The cumin seeds that match with the sorbet.
35:36Raw mango, cumin seeds, chillies and jaggery.
35:38It's not over.
35:39I want to try it again and again.
35:41It's a fantastic dish.
35:42Well done.
35:43Thank you so much.
35:43Well done, Vicky.
35:45I feel like we used to buy mangoes at school.
35:48And, we used to eat the mango slices.
35:50And, we used to add salt and chillies on top.
35:53So, I can taste the sorbet in my mouth.
35:55I remember my childhood.
35:57After eating this.
35:59It was fun.
36:00Thank you, ma'am.
36:03Come, Usha.
36:07Usha, which drink did you get?
36:09Gasp.
36:10It's fantastic.
36:11Wow. Well done. Very good.
36:14What did you make with this?
36:16Risotto.
36:19Risotto.
36:20It means Italian Khichdi.
36:22Khichdi with cheese.
36:24Khichdi with cheese.
36:39Usha, this is not the worst dish till now.
36:43It's somewhere in between.
36:45As the chefs are giving their opinions.
36:49I'm crumbling from inside.
36:51Ayesha, get your dish.
36:53I'm so scared. It's like I've passed an exam and I'm about to get the result.
37:04Ayesha, how are you feeling? Your first dish.
37:07Your first intoxication. Your first fever.
37:10Your first fever.
37:11Your first fever.
37:12It's gone.
37:14I've named it pineapple rasamri.
37:19It's like chana dal halwa.
37:21Yes, I've made chana dal halwa with pineapple puree and jaggery.
37:27Ayesha, the presentation has made it clear
37:30that you've done your homework.
37:31It's an all-centred presentation.
37:33You've used the height well.
37:35You've used the textures well.
37:37It's a monochromatic look.
37:39To break it, you've added some greens, purples and reds.
37:43You've created a flow with crumble and gravel.
37:48Good first plate. Very well done.
38:08Ayesha, if this is the dish
38:10then you've got a strong competition in the form of this wild card entry.
38:15Wow!
38:18It's a combination of pineapple and chana dal.
38:20But it's difficult to understand and translate it.
38:23Because it can go off balance very quickly.
38:26Right? You've understood the balance well.
38:28And you've done it well in this dish.
38:31I think the proportion of crumble could've been less.
38:36You could've added a layer of sweetness.
38:40So that it could've been integrated with the dish.
38:43But your mind is clear.
38:45And you've got the skill in your hands.
38:49You guys are up for a good competition.
38:51Good competition. Healthy, nice, good competition.
38:54I'm very happy with this compliment.
38:56But I'll never keep it in my head.
38:58Because if I get this compliment, I won't be able to work.
39:03This dish represents how brave you are.
39:05There are a lot of takeaways from this.
39:07There's a chikki on top.
39:08It's melting like a feather in my mouth.
39:11Amazing game of textures for me.
39:15All I want to say is, Ayesha can cook.
39:20There's so much of unpredictable competition.
39:23And Ayesha is a new competitor in that.
39:26I'm very scared.
39:27Because her dish has got a lot of compliments.
39:30I've made a pani puri flavoured ice cream.
39:32I've presented all the elements used in pani puri in a different way.
39:38If you mix it and eat it, hopefully it'll taste like pani puri.
39:42This is tamarind.
39:44Yes, I've made it with tamarind.
39:45Just beautiful.
39:46You've taken my heart away.
39:49So precise, so detailed, so delicate.
39:54Wow.
40:07Oh my God, it's like eating a pani puri.
40:09I love it.
40:10One flavour ends and another comes.
40:11You've given me the taste of six or seven cities in one bite.
40:16This dish is really a breakthrough for me.
40:22Thank you, thank you, thank you.
40:24Wow.
40:25Come on, Faizu.
40:27All the best.
40:30I didn't add too much cardamom.
40:32I didn't add too much saffron.
40:34I've got all the thoughts in the world.
40:36But my dish was giving me confidence.
40:39Don't be scared. You've made a great dish today.
40:46Tell me, what's the name of your dish, Faizu?
40:48Saffron macaroon.
40:50Ghevar with cardamom buttercream.
40:53So you've used all the ingredients of Kaba, ghevar and...
40:56I haven't used cinnamon, ma'am.
40:57I've used all the other ingredients.
40:58Okay.
40:59It takes years for people to get to this point.
41:02Look at the macaroon.
41:06We call it the foot of the macaroon.
41:07The lip of the macaroon.
41:09Such a nice lip, such a nice rise, such a nice shine.
41:13This must be your first time being lucky.
41:15Here, it's like you've got a gift from God.
41:19At that time, I wanted to say that my mom is sitting at my house and praying.
41:23Because before my performance, I called my mom and said,
41:25Mom, I'm going to make a dish today.
41:28Until you add a signature to a macaroon, it's hard to remember.
41:32There's a very simple thing.
41:34We add a little saffron to the batter.
41:38It changes everything for the presentation also.
41:49Beautiful.
42:08Today, I had the biggest doubt on you in this kitchen.
42:12I'm glad you proved me wrong.
42:15Both these dishes are very technical.
42:18It takes a lot of time for a common cook to achieve them.
42:24I can pick up the dish from here and keep it in my restaurant.
42:27Oh!
42:31After hearing this, I felt like, stop it.
42:35I'm not used to being so happy at the same time.
42:38For me, this is like a mic drop of the cooking world.
42:44As soon as the spoon dropped, I went straight up.
42:46What did I do?
42:48How did I make such a good dish?
42:50I'm so happy and I can see Farrah ma'am coming out of the side.
42:53Wow!
42:56Thank you, ma'am.
43:00My movement was on the next level.
43:03I can't believe that Farrah ma'am kissed my head.
43:06She kisses every contestant's hand.
43:09I want everybody to taste this Ghevar.
43:11It is outstanding.
43:14I think you'll open a bakery.
43:17Ghevar!
43:18Ghevar!
43:20There's a wall in every season.
43:23You get it from all three sides.
43:28I'm so happy
43:30that no contestant has gotten a compliment from all three sides
43:35like I have.
43:36I mean, your brother has destroyed it.
43:38I can't believe it.
43:40Please, guys, taste it. It's a work of textures.
43:44Yes!
43:45Taste it.
43:49Brother!
43:58Next, Deepika.
44:01Deepika!
44:03There will definitely be a lack of flavours in my plate
44:07because I have missed a very important element.
44:10Still, I'm hoping that this dish is not so bad
44:14that I have to wear that black apron.
44:22Deepika, what did you make?
44:23I made... Thandai was my drink.
44:26And I made pan-seared fish.
44:28And the cream and foam below that is Thandai foam.
44:32And rose and cardamom caviar.
44:37Presentation is not speaking.
44:39Whether I'm an appetizer or a main course.
44:41If I'm a main course, then I should've had one more element.
44:44Carbs, vegetables, fennel.
44:46If I'm an appetizer, then my portion is too big.
44:48So, your presentation is not able to communicate.
44:54Don't you think there could've been one more element in this dish?
44:57I couldn't make that one element.
44:59Why?
45:00I made a mistake with the batter.
45:19I think the milk and fish didn't work.
45:22And it's totally tasteless.
45:28I thought your idea was nice.
45:30But when I tasted it, nothing is adding up to a Deepika-style dish.
45:40What time for searching?
45:41Yes.
45:42The fish needs sourness, which is not there in this.
45:45Okay.
45:46There is no salt in the sauce.
45:50The essence of Thandai is not coming out.
45:54This is not a good dish.
45:58I know that I'm in a dangerous spot today.
46:01I really pray that someone else's dish is a little weaker than mine
46:07so that I can escape from the black apron.
46:15What's the name of the dish, first?
46:18Chicken mince glaze with coffee teriyaki
46:20with a slight tiramisu dip and potato skin chips.
46:27TIRAMISU
46:36The use of coffee is confusing to me.
46:39Okay.
46:40It's very odd for me that there is no flavour in the chicken.
46:45Just the glaze cannot work.
46:46Okay.
46:47It has to be a three-dimensional taste.
46:49This will definitely not be in the safe dishes.
46:52This is going to be in the bottom dishes.
46:54Thank you, Rashid.
46:55All the best.
46:56Thank you so much.
46:59Sangria aka Tejaswi has brought her dish.
47:02Come on, Tejaswi.
47:04I'm very nervous because I've never seen, heard or made
47:08a combination of sangria and paneer.
47:11But I still went to the judges with high hopes.
47:20I've made sangria glazed cottage cheese.
47:23The presentation is very good.
47:26Someone else could have chosen this handle in the plate.
47:30Sometimes, restaurants bring the dishes to the cafés.
47:34But the presentation is very detailed.
47:39I hope it tastes as pretty.
47:56I don't like the expressions of any of the judges.
48:00I've seen this happening with other judges.
48:01It happened with me today.
48:03It's a very bad feeling when someone literally spits
48:07your food.
48:11What's happening today?
48:12Our top two celebrity cooks, Deepika and Teja
48:21have both made un-eatable dishes.
48:26Who will win?
48:30Tejaswi.
48:31First of all, it has star paneer but not sangria.
48:36Because the flavours haven't penetrated the cheese.
48:38And it's just paneer.
48:39If there's such a huge piece of paneer between my plate
48:44and some sauce on its edge,
48:46I don't know if the dish is complete.
48:50I think we could have sliced it a little thinner.
48:52But this is still in liquid form.
48:57I think the red sauce is not going in the paneer at all.
49:00In fact, the paneer is making the sauce taste bad
49:03and the sauce is making the paneer taste terrible.
49:06Okay.
49:09The idea was nice.
49:10It doesn't matter. It's a bad day.
49:11Tomorrow should be a better day.
49:13It can only be better now from here.
49:15Teja.
49:16Okay. Thank you. Thank you.
49:19Maybe I shouldn't have taken hard paneer.
49:21Maybe I should have taken malai paneer.
49:23I think the choice of paneer was also wrong.
49:26Now I can see my black apron.
49:28I am just hoping that I don't have to go back there.
49:34Ma'am, I have made steamed pan fish.
49:37I have served it with gulkand chutney, ma'am.
49:40And I have served it with quinoa base.
49:42Okay. Okay, Archana.
49:43This is not your best presentation.
49:51I feel it's losing on acidity.
49:55Fish and sourness is a very important marriage.
50:00If it was there, I could have found more ways
50:02to appreciate the flavour of the paan.
50:05Archana, it's the third week and you are scraping it.
50:08You have to buck up.
50:10Yes, ma'am.
50:11The name of my dish is chocolate chicken.
50:15I am going to make a dish that is very different from the usual.
50:18The name of the dish is chocolate chicken.
50:33Today's dishes are definitely going to be in the bottom, I think.
50:40Now it's time for the results.
50:43And to know the top three dishes of the day.
50:49We will take the names of three people.
50:51The first name.
50:56Gaurav.
51:02The second name is Nikki.
51:03What?
51:06Wow.
51:09The spoon is broken. Come forward, Faizu.
51:19Gaurav, Nikki, Faizu, all three of your dishes
51:21were the top three dishes of the day.
51:24Wow.
51:29So, the celebrity cook who will make the best dish of the day
51:33will get a huge advantage.
51:37And he will find out the greatness of it tomorrow.
51:40Yes.
51:42And that celebrity cook is...
51:44Let's let him guess.
51:45Come on.
51:46It's Faizu, of course.
51:49Faizu.
51:52Wow, Faizu.
51:53I hope you don't win the MasterChef competition.
51:56I hope so. Thank you.
52:02And now, let's move on to the bottom three.
52:08So, the first one is Tejaswi.
52:12Deepika.
52:17You don't have to call her. It's her self-invitation.
52:19Well done. Self-awareness is good.
52:22And the one whose dish was the weakest today...
52:34Deepika was yours.
52:36Deepika, I really can't believe
52:38that you are the first contestant
52:41in the Black Apron Challenge this week.
52:46You will go because you have been leading the way all throughout.
52:50It's okay. Bad day to that day.
52:52Teja, why are you crying, baby?
52:53I'm not.
52:54Don't ask me.
52:55I'm not crying.
52:57I'm not crying.
52:58I'm not crying.
52:59I'm not crying.
53:00I'm not crying.
53:01I'm not crying.
53:02I'm not crying.
53:03I'm not crying.
53:04Don't ask me.
53:07She has been holding back since then.
53:08No, it's not a good feeling, you know.
53:10Plus, a lot of dishes are not cooking properly.
53:13I don't know why.
53:14It's okay. It's not like that, Teja.
53:15It's okay.
53:17It's okay.
53:18I'm really trying.
53:19I know. It's okay.
53:20It's okay.
53:21It's okay.
53:22It's okay.
53:23It's okay.
53:27I've tried a lot. It's not working.
53:29It's okay. It's okay.
53:35It's okay.
53:37Teja, her aunt is crying right now.
53:39What's happening here?
53:41What's happening here?
53:42Stop.
53:43It's going to happen, baby.
53:45It's going to happen.
53:46It's not like that in life.
53:50What's the way of life?
53:53You win only after losing.
53:57Teju, you're going to kill it next time.
54:00It's going back to back.
54:02Every time I'm coming, I'm like bottom three.
54:07You can't give up now, baby. You can't.
54:09Guys, tomorrow is a new day in MasterChef.
54:15This is the prize that neither anyone wants to give nor take.
54:18But Deepika...
54:32Look, anything can happen here.
54:34So, don't go anywhere in India.
54:36Come to the kitchen tomorrow.
54:38Only on Viva Mayo Ketchup and Sauces
54:39co-presents Celebrity MasterChef
54:41co-powered by Ako Health Insurance,
54:42GIs of India, Fortune Chutney Fresh Atta,
54:44Appliance Partner, Bosch
54:46and Partner, Vinod Intelligent Cookware.
54:48Good night. See you tomorrow.
54:51Look, today we'll have a team challenge.
54:54Go.
54:56So, today's challenge is double trouble.
54:59So, you have to use our two favourite ingredients
55:02to make two dishes.
55:04What?
55:05At any time, only two cooks from both teams have to cook.
55:09Don't shout at me.
55:10Are you crazy?
55:11Add some salt and turmeric.
55:12Nikki, she's frying it. Meanwhile, you serve the rice.
55:16You ruined the dish.
55:18The prawns don't have the flavours.
55:19The dish is incomplete.