Celebrity MasterChef 11th April 2025 EP 55
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00:01:23In the Grand Finale of Celebrity MasterChef, Chef Sanjeev Kapoor, Chef Sanjeev Kapoor, where our Celebrity
00:01:32Cooks got a challenge to make two dishes.
00:01:35And today, let's see who dish will make it.
00:01:39First, Celebrity MasterChef.
00:01:41When it's plating like this, you'll know that it's confidence.
00:01:46It's so delicious.
00:01:48I'm getting emotional today.
00:01:50I don't want to do that.
00:01:52As an actor, I'm from my emotions.
00:01:59Until now, maybe you'll reach out to your emotions.
00:02:04You'll start your life with your emotions.
00:02:08The first celebrity master chef of India.
00:02:14His name is...
00:02:16Feizu, let's start with you. Please get a dish.
00:02:22Come on, Feizu.
00:02:23Come on.
00:02:24Feizu, let's start with you.
00:02:33What have you created?
00:02:34I created a dish with a crown bread.
00:02:34What was it made?
00:02:45I made Haleem with Crown Bread.
00:02:51This Haleem is 110 years old.
00:02:54I made Haleem with inspiration.
00:02:57You can see the foam on the side of the siphon gun.
00:03:00I made a salsa of bell paper and mango.
00:03:04With the white paste, it's a dip of kaju.
00:03:08Are you happy?
00:03:10Yes, Chef.
00:03:11Like you wanted.
00:03:13Yes, Chef.
00:03:14What course will be in the restaurant?
00:03:16Will you serve in the appetizer?
00:03:19It's not the main course, Chef.
00:03:21It will be in the appetizer.
00:03:23If it's in the main course,
00:03:24I'll keep a lot of bread and more Haleem.
00:03:27So, I've presented it on a plate with a good appetizer.
00:03:37You're saying it's 110 years old.
00:03:39What's the story about this recipe?
00:03:41Chef, my grandfather, was a manager in 1987.
00:03:45This Haleem was also made.
00:03:47So, this Haleem is very special for me.
00:03:50This is my heart.
00:03:51I put my knowledge in it.
00:03:52And I put my mother's flavor.
00:03:54I always try to enhance my mother's flavor.
00:03:58I also try to do it.
00:04:00So, my grandfather's making this,
00:04:02and my mother's enhancing process,
00:04:05I got it.
00:04:06So, I had to give the kuehle of kuehle.
00:04:08Suddenly, the dish is alive with your story.
00:04:13Yes, Chef.
00:04:14So, your eyes and your confidence are very inspiring.
00:04:18Continue that.
00:04:19All the best.
00:04:20Thank you, Chef.
00:04:21Thank you, Chef.
00:04:22Continue with your dessert.
00:04:23Thank you, ma'am.
00:04:28Chef, how do you like the presentation?
00:04:30The presentation is stunning.
00:04:33It's looking beautiful.
00:04:34It seems like it's a big Michelin star restaurant.
00:04:39If there is an Indian plating,
00:04:42if there is something like that,
00:04:44there is no expectation that Haleem will be presented.
00:04:48Oh my God.
00:05:02Oh my God.
00:05:03Oh my God.
00:05:04There is a core Haleem.
00:05:06Who?
00:05:07And the expectation of Haleem is the highest.
00:05:10Who?
00:05:11Haleem cannot be 19-20.
00:05:15It's not 99-100.
00:05:19It should be more than 100.
00:05:21It should be more than 100,
00:05:22because it's a finale.
00:05:23I think that this Haleem,
00:05:26which is the texture,
00:05:30meatiness, cooking,
00:05:32smoothness, richness,
00:05:35smokiness.
00:05:36The smokiness,
00:05:37which is on top.
00:05:38It's on top.
00:05:39It's on top.
00:05:40It's on top.
00:05:41It's on top.
00:05:42And in the bread,
00:05:44which is the whole gravitas,
00:05:47which binds it with a bite.
00:05:51I think it's a perfect combination.
00:05:53Wow.
00:05:54I can't believe that
00:05:55I'm seeing celebrity cooking,
00:05:57or this is a professional chef's show.
00:06:00But here,
00:06:01the concept of Haleem meets kebab
00:06:04has cracked the texture.
00:06:07After maintaining the integrity of Haleem,
00:06:11convert it into a appetizer form.
00:06:14That was the test of this dish.
00:06:16And this dish passes.
00:06:18Pass?
00:06:19I don't believe it.
00:06:20I don't believe it.
00:06:21This is a culmination of 10 weeks.
00:06:34But this is transformative to another level.
00:06:36I mean,
00:06:37this transformation,
00:06:38this transformation,
00:06:39this transformation,
00:06:40this transformation.
00:06:41The only thing I would feel about this dish is
00:06:44that the crown bread has a grainy salt sprinkled.
00:06:48So it would have taken it to a next one.
00:06:51And beyond that,
00:06:52brilliance,
00:06:54innocence,
00:06:55and comfort.
00:06:57Okay.
00:07:00I started to make my second dish.
00:07:02I took coconut cream.
00:07:03I took 120 grams of coconut cream,
00:07:06I took 120 grams of milk.
00:07:07I took 4 grams of milk.
00:07:08I took 4 grams of milk.
00:07:09After making a mousse,
00:07:13I took a whipped cream.
00:07:14I whipped it.
00:07:15I gave it a good flavor.
00:07:16I took it in the fridge.
00:07:18I started the process of caramel.
00:07:21I took a caramel.
00:07:22I added a fresh cream,
00:07:23sugar.
00:07:24I caramelized it.
00:07:25I squeezed it.
00:07:26I squeezed it.
00:07:27I squeezed it.
00:07:28I squeezed it.
00:07:29I squeezed it.
00:07:30It got the flavor.
00:07:31When it was eating,
00:07:32it had the flavor.
00:07:33Now,
00:07:34we have an garnish.
00:07:36I had a chocolate.
00:07:38I made a tree,
00:07:39so I could keep the tree in the center.
00:07:42It looked beautiful.
00:07:43I made that tree immediately.
00:07:44It was a tree.
00:07:45I made it.
00:07:50Vicky,
00:07:51please take a dish.
00:09:27Time for us to taste.
00:10:05It's so believable.
00:10:07so good so good so good madness stunning
00:10:17I think it's a comparison I think it's a comparison
00:10:47it's a complete dish it's a perfect dish sauce is immaculate I think it dish is
00:10:53key abhi takki sabse layered or sabse kooksurat spicy dish and the prawns
00:10:58you can sabse badey dar yeh thi ke chicken ko itna pakaayegi toh prawn overko ko jaini
00:11:02correct lekin chicken ke fat may prawn ko bhi moisturet ka hai I love it
00:11:08I have this one tone silent me khaayate hai chicken skin ke
00:11:11I can tell you how to improve it but I can tell you how to improve it
00:11:16I think the spiciness of inside and then the balance of sweetness
00:11:20of pineapple and coconut now I believe ki ishne professional chef ko beech kiya
00:11:26she has it in her she has it in her
00:11:27this one that means the
00:11:49I thought that the rice of rice is made in the coconut, we make noodles.
00:11:53And the khandeshi mutton will be very spicy because it is spicy.
00:11:58And the noodles of rice will save the rice.
00:12:08Gaurav!
00:12:09Yes, ma'am.
00:12:10Please come and take your dish.
00:12:19Gaurav!
00:12:21Yes, ma'am.
00:12:22What have you made?
00:12:23Today I have made a vegetarian.
00:12:25I have made a red spicy sauce.
00:12:29And with that I have made coconut and lemongrass rice.
00:12:33And with that I have made peanuts, which are fried.
00:12:37And with that there are walnuts.
00:12:38For the crisp element.
00:12:39And with that yellow sauce, it is my version of molly sauce.
00:12:44And I wanted to represent the regions showing coconut.
00:12:47And basically the southern part of our country.
00:12:52Hmm.
00:12:53I mean, Dakshin Express, Gaurav's style.
00:12:55Yes, yes.
00:12:56While living in Kranpur, there is such a big risk in the final.
00:13:01Actually, I will teach everything here.
00:13:03And since it was the finale, I wanted to represent our country.
00:13:07So I just wanted to cover a little bit of every state.
00:13:09This is my tribute to our lovely country and the lovely cuisine out there.
00:13:14Our country.
00:13:19What's your name?
00:13:21Dakshin Bharat.
00:13:22Dakshin Bharat.
00:13:24Thank you, Gaurav.
00:13:28If you've seen it before, it's looking like a beautiful painting.
00:13:34Like modern art.
00:13:35I mean, when it's like a plating, you know that it's a confidence that it's a confidence.
00:13:41That it's a confidence that it has thought and presented.
00:13:44Look, one of the ingredients is the sauce.
00:13:47Then, another sauce is a big risk for you.
00:13:53But it's very good.
00:13:55It's very good.
00:13:56It's very good.
00:13:57It's very bright color used.
00:13:58Yes.
00:13:59It's coming in the mouth.
00:14:00When there's so long silence on a table, it automatically proves that you have to ask peace and attention.
00:14:18This is so good.
00:14:20Oh my god.
00:14:24Gaurav is killing me.
00:14:26Wow.
00:14:27And jackfruit is so delicious.
00:14:29So good.
00:14:30Technically, it is so sound.
00:14:32I don't think it's jackfruit.
00:14:33I think it's mutton or chicken or anything.
00:14:36Vikku, with walnuts with peanuts.
00:14:39Walnuts inside it.
00:14:40Walnuts and peanuts.
00:14:42Food of thought.
00:14:42It's a texture.
00:14:43It's very salty.
00:14:45It's what they're working on.
00:14:47There's no such thing that you don't have to focus on.
00:14:50The taste of chawal, the coconut, its bite.
00:14:55The bite is so correct.
00:14:56It's nice, moist.
00:14:57The combination of jackfruit is just mind-boggling.
00:15:04Two, we always live in Dakshin Bhara's house.
00:15:07One is jackfruit or cuttle.
00:15:09And one is coconut.
00:15:10Right?
00:15:11So, jackfruit and coconut are both in a dish.
00:15:14And so many elements and elements are growing together.
00:15:18This dish for me shows the evolution of Gaurav.
00:15:21This is like a warm, southern embrace.
00:15:25Sun's embrace.
00:15:27Backwaters, coconut trees, the temple sounds.
00:15:31Everything is coming together here for me.
00:15:33I'm from a very south south.
00:15:35I've learned the cooking from there.
00:15:36This is one of the best dish which represents southern India.
00:15:39In vegetarian, beautiful form.
00:15:46Second course.
00:15:47The main dessert is the main thing.
00:15:48I haven't started any work.
00:15:50I don't understand how it will be completed.
00:15:52So, I think that in my dessert, I think that in our U.P.
00:15:57In the time of our U.P.
00:15:58There's a lot of salt in our U.P.
00:15:59So, I want to make it with its flavor.
00:16:03I want to make it with ice cream.
00:16:05I want to make it with ice cream.
00:16:07So, I started to make it with ice cream.
00:16:08I've prepared everything.
00:16:10Because everything needs to be very accurate in the dessert.
00:16:13So, I'm going to make it with ice cream.
00:16:19Rajiv, please take your first course.
00:16:22I want to make it with ice cream.
00:16:38So, this is actually like a ice cream.
00:16:40I want to make it with ice cream.
00:16:49I want to make it with ice cream.
00:16:53No, this is a good sound.
00:16:59Gujubom.
00:17:09I think it is.
00:17:12Thank you so much.
00:17:23I mean, I love the thought.
00:17:49He's like, I want my stamp on this dish.
00:17:51I think, for thought, for thinking,
00:17:5410 on 10.
00:17:55If you look in the look,
00:17:57the balance of colors is good.
00:18:00Nice, dark, light.
00:18:18Nice, crisp odi.
00:18:20It's a nice creaminess.
00:18:24The bite is crisp.
00:18:29It's a little bit sweet.
00:18:32It's a touch of kasuri and methi.
00:18:34It's a very good taste.
00:18:36The taste of kasuri.
00:18:37The kasuri is the most perfect kasuri I've ever eaten.
00:18:41It's a good taste.
00:18:42The kasuri is the most perfect kasuri I've ever eaten.
00:18:45It's a good taste.
00:18:46It's a good taste.
00:18:47It's a good palate.
00:18:48And when you bite into it,
00:18:49the kadi ke bubbles under, they burst.
00:18:52It seems like the karma is going on.
00:18:54This is absolutely fantastic.
00:18:59If you talk about innovation,
00:19:00it's a simple thing to elevate.
00:19:03And with the elevation comes celebration.
00:19:05I feel that.
00:19:06I think Rajiv has proved me wrong.
00:19:08Because I thought Rajiv should not have been in the finals.
00:19:12Because he was making something here.
00:19:15But this is redemption.
00:19:16This dish is Rajiv's back.
00:19:18Rajiv is back on an emotional level,
00:19:20technical level and taste level.
00:19:23I just said,
00:19:24I have made a big, big cake.
00:19:26I've made our cake in the back.
00:19:27I'm just making a milk.
00:19:28I've made my milk alone.
00:19:29I've made my milk alone.
00:19:30I've made my milk alone.
00:19:32I've made my milk alone so I'm just making a solid.
00:19:34All this is ready for me to cook.
00:19:39I've made my mango and peanut,
00:19:40and now I have my chicken sauce.
00:19:42Tejas, please come.
00:19:49Tejas!
00:19:50Tejas!
00:19:51Tejas!
00:19:52Tejas!
00:19:53Tejas!
00:19:54Knock it.
00:19:56Oh!
00:19:57Oh!
00:19:58We supports this like that.
00:20:12I have to ask that this dish from your restaurant,
00:20:15but it has been it.
00:20:17Yes, sir.
00:20:18And you are doing it,
00:20:20we are doing it.
00:20:21What President can you do?
00:20:23I mean, you speak...
00:20:25of my heart.
00:20:26This is a salt-baked rawas fish which we cure properly with salt and lemon and bake it.
00:20:36So, we keep the moisture intact.
00:20:39When you eat this fish, it will look very different in the texture and in the normal baked fish.
00:20:46I made a crystal bread for 37, which was a very challenging bread for me.
00:20:50Because I saw a season of MasterChef in which there was a crystal bread in a fresh test and there was no one made it.
00:20:56So, I had to make the impossible crystal bread in the finale.
00:21:02So, I made this crystal bread. It's a very delicate bread.
00:21:05If you eat it, you will try it out.
00:21:08I also have a little pickled zucchini, carrot and radish.
00:21:13It's a tamarind coastal sauce.
00:21:17So, please enjoy.
00:21:23I don't think that if it's black,
00:21:27then my crystal bread is a little bit of a standout.
00:21:31Because it's lost in white.
00:21:33Actually, if it's a darker color, it would have colors.
00:21:37But I think the drama of this dish, that real drama is that the whole fish came in the restaurant.
00:21:44That is the drama.
00:21:47That is the drama.
00:21:49It's incidental. It's not plating.
00:21:51It's like you eat a peaking duck.
00:21:53So, when you have it, you cut it and put it on the plate.
00:21:55That's it.
00:21:57So, it's put it on the plate.
00:21:59I think the theatre was there.
00:22:01So, if you look at the colors, there's a moistness in the fish.
00:22:05There's a crispness in the bread.
00:22:07There's a smooth sauce.
00:22:09There's a crunch in the pickled vegetables.
00:22:11So, overall, it's a very fine plate.
00:22:15So, let's see.
00:22:17So, let's see.
00:22:19Let's see.
00:22:21Let's see.
00:22:23Let's see.
00:22:25Let's see.
00:22:27Let's see.
00:22:29Let's see.
00:22:31Let's see.
00:22:33Let's see.
00:22:35Let's see.
00:22:37The size of the fish.
00:22:39You've put it on top.
00:22:41How much moisture is on top.
00:22:43How much moisture is on top.
00:22:45How much temperature is on top.
00:22:47How much travel time is on top.
00:22:49How much precision is on top.
00:22:51I think the fish's butteriness and softness.
00:22:55I think the fish's butteriness and softness.
00:22:57For the texture of the fish, it has thought that
00:22:59it's a crisp element.
00:23:01So, the butteriness of the fish is not monotonous.
00:23:05And there, the cloud bread is doing its job.
00:23:07Amazing.
00:23:08I think the hero of this dish is fish.
00:23:13Yeah.
00:23:14It starts with fish.
00:23:15It ends with fish.
00:23:16It ends with fish.
00:23:17The other elements add-on.
00:23:18They are very good.
00:23:19But fish is 10 on 10.
00:23:21Both.
00:23:22For the last time, we challenged it.
00:23:24No home-cooked.
00:23:25This cloud bread was not made.
00:23:27Because what is it?
00:23:28One is that you have to leave the oven for a long time.
00:23:31The other thing is to play the moisture.
00:23:34If the moisture gets a little bit more,
00:23:36then it bursts.
00:23:37If it gets a little bit less,
00:23:38it becomes a little bit more.
00:23:40The other thing is,
00:23:41as much as you cook the dough,
00:23:43it matters.
00:23:44Technically, it's very difficult.
00:23:46And come to think of it.
00:23:47The home-cooked,
00:23:48the amateur-cooked,
00:23:50they didn't crack it.
00:23:51And they cracked it.
00:23:52Fit the sauce.
00:23:55And the pickle.
00:23:57Too good.
00:23:58But I am not liking the crystal bread.
00:24:02Otherwise, it was a 10 on 10.
00:24:04The most beautiful thing in this dish is,
00:24:06that, as it has used it and celebrated it.
00:24:10I still feel,
00:24:11it's a very lesser known spice in India.
00:24:14But it is like India's answer to something like a balsamic.
00:24:17And its undertones with coconut and chillies, amazing.
00:24:21Chef Sanjeev, but I must say,
00:24:24this is some of the best food we have eaten in this season.
00:24:28I am so happy,
00:24:29I am so happy,
00:24:30that,
00:24:31I am in the finale,
00:24:32and I am getting chakhani.
00:24:35And I think,
00:24:36that,
00:24:37that cooking in their life,
00:24:40is a very important factor.
00:24:43Yes.
00:24:44We say,
00:24:45Master Shav,
00:24:46it's a transformative experience.
00:24:47And today,
00:24:48it is beautiful to see people transform through food.
00:24:53I can't wait for the next course.
00:24:54Yeah.
00:24:55Absolutely.
00:25:24Celebrity Cooks,
00:25:25it's time for your second course of tasting.
00:25:28That is,
00:25:29the last tasting of this season.
00:25:35Pezu,
00:25:36you know that raspberry,
00:25:37antioxidants,
00:25:38and vitamin C is rich.
00:25:40And,
00:25:41it's good for the body's immunity
00:25:42and it's good for the skin.
00:25:44Yes.
00:25:45That was your question,
00:25:46Aqua Insurance Health.
00:25:48Pezu,
00:25:49because a good health is the?
00:25:50Best insurance.
00:25:52Hello.
00:25:53Everyone is plating.
00:25:55I'm running a lot.
00:25:56I said,
00:25:57I'm running out of the glass freezer
00:25:58and out of the freezer.
00:25:59So,
00:26:00my chocolate is melting.
00:26:03I'm saying,
00:26:04which fridge has opened so much,
00:26:05that my chocolate is not cold.
00:26:07Then,
00:26:08Chef Sanjeev Kapoor
00:26:10and Chef Ranveer came to me.
00:26:11I said,
00:26:12what happened?
00:26:13This big counter is clean.
00:26:15Chef,
00:26:16my whole dish is complete,
00:26:17but there's a problem.
00:26:18What?
00:26:19I opened the glass freezer
00:26:20that I made honey
00:26:22that I made a net.
00:26:23It's a whole thing.
00:26:24It's a whole thing.
00:26:25Where is it?
00:26:26See?
00:26:27I made a gel.
00:26:28I made a net, Chef.
00:26:29But what was it?
00:26:31It's a whole thing.
00:26:32It's a whole thing.
00:26:33It's a whole thing.
00:26:34You can pipe it in a mold.
00:26:35Yes.
00:26:36You can pipe it in a pipe.
00:26:37It's a whole thing.
00:26:38We don't know what your dish is.
00:26:39Listen, listen.
00:26:40Listen, listen.
00:26:41When you sing,
00:26:42when you sing,
00:26:43you sing,
00:26:44you sing to dance
00:26:45to everyone.
00:26:46Okay?
00:26:47The people who are watching
00:26:49don't know what the step is.
00:26:50Some people are wrong.
00:26:51Some people are wrong.
00:26:52Some people are wrong.
00:26:53In confidence,
00:26:54whatever step is,
00:26:55it's your step.
00:26:56Sangeet,
00:26:57the people who are watching,
00:26:58they don't know
00:26:59if it's okay or not.
00:27:00Okay?
00:27:01Step and show it.
00:27:04We know what to do.
00:27:05Correct.
00:27:06Innovation is the key.
00:27:07Innovation.
00:27:08Yes, Chef.
00:27:09Let's go.
00:27:14Rajeev,
00:27:15please take your dish.
00:27:27Rajeev,
00:27:28what did you make?
00:27:29Because I started this challenge from Gujarat,
00:27:31so I should end with Gujarat also.
00:27:33So, I made Basundi's translation cake.
00:27:36I made mango chicken with a chocolate tart.
00:27:40But let me say,
00:27:41this being my last dish,
00:27:43it's so nostalgic and so emotional.
00:27:46But never will I forget this kitchen.
00:27:49And what I learned in this kitchen,
00:27:50I will never forget.
00:27:52So, in life,
00:27:53this is what I'm going to do.
00:27:54Rajeev,
00:27:55you are watching this show
00:27:57and tasting your food
00:28:00has been our pleasure.
00:28:01Thank you for the honor.
00:28:02Thank you for bringing joy to this kitchen.
00:28:05Thank you so much.
00:28:06Thank you all so much for all your love.
00:28:07Rajeev,
00:28:08I will say something,
00:28:09that the regret,
00:28:11this regret,
00:28:13the whole world has seen you.
00:28:15Thank you so much.
00:28:16Thank you so much.
00:28:17You have enjoyed this kitchen,
00:28:19it has enjoyed it.
00:28:20It has enjoyed it.
00:28:21But with it,
00:28:23you have never done it.
00:28:25Thank you, Chef.
00:28:26That is a very big thing.
00:28:27Thank you, Chef.
00:28:28Keep it alive.
00:28:29Thank you, Chef.
00:28:30Definitely.
00:28:31What happened?
00:28:32I am so proud of him.
00:28:33Neela,
00:28:34we are also very proud of him.
00:28:36All of us.
00:28:37Thank you for looking after him
00:28:39and thank you for teaching him
00:28:41a lot of good things.
00:28:42Thank you so much.
00:28:43Rajeev,
00:28:45all I want to say is,
00:28:47how are you tasting?
00:28:49I know.
00:28:50I think I need to hug you.
00:28:57Do well.
00:28:58Best of luck.
00:28:59Thank you, man.
00:29:00Thank you, enjoy.
00:29:01Good, Rajeev.
00:29:04See,
00:29:05let's talk about the presentation,
00:29:06the colors are pleasant.
00:29:08If you put the dish in your mouth,
00:29:11the candy that is popping,
00:29:12is cracking.
00:29:13Cracking.
00:29:14I just want Vara to experience that.
00:29:21Close your mouth.
00:29:25Is it popping?
00:29:27That's the sound.
00:29:28Magic pop.
00:29:29This is just tasting incredible.
00:29:31Incredible.
00:29:41It's very sweet.
00:29:42Shrikant is a little bit
00:29:43so that he can celebrate it.
00:29:45Yes.
00:29:46Shrikant is good for me.
00:29:48I think that
00:29:49creaminess and sweetness
00:29:51should not be able to get a break.
00:29:54Shrikant is a little bit,
00:29:55but creamy.
00:29:56The fat is coating.
00:29:58I think one of the elements
00:30:00which breaks the creaminess
00:30:02and can add a lot of value in this dish.
00:30:05In English, I say calling a spade a spade.
00:30:07Hmm.
00:30:08I thought Rajiv's dessert
00:30:10was not a starter.
00:30:11Because he has made some outstanding desserts
00:30:15in the competition.
00:30:16Out of the planet.
00:30:17The cake is soft, moist and sweet.
00:30:22It's like the sweetness.
00:30:24It's a good flavor of saffron.
00:30:27It's a nice, smooth, subtle flavor.
00:30:32Pista is on top of it.
00:30:33I think that both
00:30:34are different dishes.
00:30:36They are together.
00:30:38They are good and tasty.
00:30:40But winning or not,
00:30:42you can tell us.
00:30:44Paisu, please,
00:30:46I'm the second coach
00:30:47to take the course.
00:30:59Paisal, tell us about your dish.
00:31:01Sir, this dish is called Yadhe.
00:31:03Because all the memories
00:31:05and all the emotions
00:31:08are so changed in my life.
00:31:10It's going to be so changed in myself.
00:31:12I think that it's the best to eat.
00:31:14And so,
00:31:15I think all the memories
00:31:16are my memories.
00:31:17And today,
00:31:18the last dish,
00:31:19I'm going to represent
00:31:20that meaning.
00:31:21I remember
00:31:23once,
00:31:25I had to replicate your dish.
00:31:27My things were ready.
00:31:28I had to keep my food.
00:31:29I didn't get it.
00:31:30I was angry so much.
00:31:31I was crying.
00:31:32But today,
00:31:33you said,
00:31:35come on, dance and see.
00:31:37I was dancing, Chef.
00:31:38Because I got a patience.
00:31:40In my final dish, I made a good honey net
00:31:43which can tell my dish more well.
00:31:46And it was bad.
00:31:48I had a fear in my heart.
00:31:50But it was a relief when you told me,
00:31:52you know what to dance to the dancer.
00:31:56People don't know what to dance to the dancer.
00:31:58He will do anything.
00:32:00Faisu, whatever happens is good for you.
00:32:03Faisu, what has you made?
00:32:05I was very happy that my name is Faisu.
00:32:08Last day, last dish.
00:32:10Chef, I made a coconut mousse.
00:32:12I added an orange caramel in it.
00:32:15And outside it is strawberry gel.
00:32:21And inside it is made an orange syrup.
00:32:25There is a normal strawberry, mulberry,
00:32:27and a little garnishing.
00:32:29And on top, I made a tree type of chocolate.
00:32:32Now we have to eat your dish.
00:32:34More power.
00:32:38Kanjeev, sir.
00:32:39It's looking so pretty.
00:32:40It's looking so good.
00:32:42It's looking so good.
00:32:43And after seeing, there are different elements.
00:32:46There is creaminess.
00:32:48There is tartness.
00:32:49There is fruitiness.
00:32:51Amazing.
00:32:52Amazing.
00:32:53I feel like a Christmas dessert of Ritz Carlton.
00:32:55It reminds me of Christmas.
00:32:57I think the presentation is neat, clean.
00:33:00Clarity of thought.
00:33:01And a sure-footedness in English.
00:33:04Confidence.
00:33:06When you put dots, there is a surety.
00:33:10There is clarity.
00:33:11There is clarity in the mind.
00:33:12The hand of Faisu was always clean.
00:33:14It was skillful.
00:33:15The coordination of his mind and hand
00:33:18It was confidence.
00:33:19It's visible in this season.
00:33:21It's visible in this plate.
00:33:22I feel like the dish of Faisu's finale
00:33:25could go further in this form of garnish.
00:33:29Feel.
00:33:30I feel this is somewhere I wanted.
00:33:33I expected a lot of it.
00:33:47Oh my god.
00:33:50Hey Vikas.
00:33:51Can you take your words back?
00:33:53This has to be one of the best coconut mousse
00:33:56I've had in my life of 100 years.
00:33:59I think,
00:34:01that Vikas has talked about the expectation
00:34:06He had read that Chef Vikas
00:34:08I have to surprise myself.
00:34:13So, the caramel that is not showing
00:34:16He is breaking so big.
00:34:19He has so nice sweetness.
00:34:21He has so creamy sweetness.
00:34:23He has so sweet sweetness.
00:34:24He has the nuttiness.
00:34:25The nuttiness is the killer.
00:34:27He is not expecting you.
00:34:28He has a crunch.
00:34:29He has a fruit flavor.
00:34:32He has a balance perfect.
00:34:34The caramel is so sweet.
00:34:36It's almost like stick jaws.
00:34:38Because,
00:34:39I think,
00:34:40I can do something better than this.
00:34:42I don't know.
00:34:43But,
00:34:44I don't know.
00:34:45But,
00:34:46when the honeycomb,
00:34:47if the honeycomb,
00:34:48if the honeycomb is dark.
00:34:49Then,
00:34:50we always say,
00:34:51there is a degree of difficulty.
00:34:53In cooking,
00:34:54there is a degree of difficulty.
00:34:55There are such things,
00:34:56which people can't do.
00:34:57So,
00:34:58it was in the honeycomb.
00:34:59It has come to simplicity.
00:35:00I think,
00:35:01it's an excellent dessert.
00:35:02It's a very good dessert.
00:35:03And,
00:35:04it's created.
00:35:05The highlight of the coconut and caramel combination.
00:35:12The supporting elements of that level,
00:35:15the expectations are so high.
00:35:17With coconut and caramel.
00:35:19Then,
00:35:20everything else,
00:35:21sort of,
00:35:22doesn't matter.
00:35:23I think,
00:35:24that is where this dessert is.
00:35:26Okay.
00:35:27Chefs,
00:35:28let's have the next one.
00:35:29Nikki,
00:35:30please take your last dish.
00:35:45What is this?
00:35:46Nikki,
00:35:47what is this?
00:35:48I belong to the Khandesha.
00:35:49I have made the Khandesha mutton,
00:35:51which my dad used to make in the garden.
00:35:53I have mixed the Khandesha and Konkan.
00:35:56In Konkan,
00:35:57there are noodles in the Khandesha.
00:35:59I have made the noodles.
00:36:00I have made the potatoes.
00:36:03I have made the potatoes.
00:36:04I have made the curry chutney.
00:36:06And the Khandesha sauce,
00:36:09I have made the side.
00:36:10Thank you, Nikki.
00:36:12Thank you so much.
00:36:14You have done very well in this season.
00:36:16Wish you all the best.
00:36:17Thank you so much.
00:36:18We are very proud of you.
00:36:19Thank you, thank you.
00:36:20I think,
00:36:21this is the Bhaakri noodle idea.
00:36:22I love it.
00:36:23This is one of the social media,
00:36:24virality potential idea.
00:36:26This is going to be on social media.
00:36:28If we talk about the presentation,
00:36:30if we look at Indian dishes,
00:36:33the mutton is traditional.
00:36:37Bhaakri has a little break.
00:36:40But it is international presentation.
00:36:42But it doesn't happen to be dry.
00:36:45I think it's good.
00:36:48When we talk about Maharaj,
00:36:51we talk about Konkand,
00:36:52we talk about Mumbai,
00:36:53we talk about Vidarb.
00:36:54We talk about Khandesha.
00:36:55We talk about Khandesha.
00:36:56It's not a lot.
00:36:57After this,
00:36:58this region of Arangabad,
00:36:59there's plenty of warm water,
00:37:02we get lots of fluids,
00:37:03there are plenty of the most amazing...
00:37:04we get all these fruits,
00:37:05the most interesting dishes,
00:37:06the most interesting dishes.
00:37:07But, we don't mention much of the food.
00:37:08We leave Khandesha mutton
00:37:09to Khandesha chicken.
00:37:11I think it's very important.
00:37:12Nikki,
00:37:13when I had said that
00:37:15I want to take a look at Maharashtrian food.
00:37:16So to celebrate the region of Khandesh, I think, I really appreciate the thought in having a dish.
00:37:24Because the dish of finals, everyone remembers.
00:37:26I think it's a good thing.
00:37:54When you say something, when you start to say something and you start to say something,
00:38:00then you start to say something like that.
00:38:02It's not a joke.
00:38:03No.
00:38:04It's a joke.
00:38:05It's a joke.
00:38:06It's a joke.
00:38:07It's a joke.
00:38:08Very nice.
00:38:10This is a very simple thing.
00:38:12For inspirations, we're always looking towards the West.
00:38:15Look at this.
00:38:16I was blown away by just the thought of it.
00:38:21Thought of it.
00:38:22And she's celebrating it.
00:38:24Where I was weak in the presentation, it's a brown-white colour.
00:38:28Very dull.
00:38:29If I had to break this dish down, for me, one word is unapologetic.
00:38:34I'm like, I'm like, I'm like, I'm like.
00:38:37It's like Nikki.
00:38:38In my creativity also.
00:38:39Absolutely.
00:38:40And it's a very flavour forward.
00:38:41God of, come on.
00:38:44All the best, God of!
00:38:46All the best!
00:38:48God of God!
00:38:51Thank God!
00:38:54Gaurav, thank you for giving us most amazing dishes and some great moments in this kitchen.
00:39:10Thank you so much, Chef.
00:39:12Gaurav, you know how we started off.
00:39:16On the wrong foot.
00:39:17But I think, as the season goes, it's my favourite.
00:39:21It proved us wrong.
00:39:22It proved us wrong.
00:39:23Every day.
00:39:24And I feel very good when someone proves me wrong in the right way.
00:39:29And you did that in the right way.
00:39:32And I love you.
00:39:33I love you too, ma'am.
00:39:35And I love the signature on the plate.
00:39:37Yeah.
00:39:38It's my last dish for MasterChef.
00:39:41And as Chef said, it's a signature dish.
00:39:43Because this is a signature dish for you to make.
00:39:46I love it.
00:39:47I'm getting emotional today.
00:39:49I'm not going to happen.
00:39:50I love it.
00:40:19I am
00:40:24I am
00:40:24in this
00:40:25I am
00:40:25here
00:40:26I am
00:40:27here
00:40:27but now
00:40:28I have to do
00:40:29a lot of
00:40:29many
00:40:30things
00:40:31we want
00:40:32to have
00:40:32to have
00:40:33you
00:40:34run
00:40:34to
00:40:35reach
00:40:36through
00:40:36today
00:40:37start
00:40:38your life
00:40:39with
00:40:39you
00:40:39together
00:40:40and
00:40:41share
00:40:42the
00:40:47thing
00:40:48here
00:40:49We love you, you're welcome.
00:41:03One more thing.
00:41:04What's inside you, right, in this ten weeks,
00:41:07isn't anything outside.
00:41:12What has happened inside of you is far bigger than all this
00:41:15that is happening outside.
00:41:19Oof.
00:41:24As an actor, I...
00:41:25I've got my emotions.
00:41:33I haven't cried in the camera.
00:41:37It's my first reality show.
00:41:39And I always thought that...
00:41:43There's nothing real in reality.
00:41:45But I was wrong.
00:41:46This show is only reality.
00:41:49The competition.
00:41:55Starting low.
00:42:01Accusations.
00:42:04I just put everything there.
00:42:05I've got my legs.
00:42:06I've got my legs.
00:42:07I've got my legs.
00:42:08I've got my legs.
00:42:09I'm very happy.
00:42:10The last.
00:42:11The last.
00:42:12Actually, don't say anything.
00:42:13We'll check.
00:42:14We'll check.
00:42:15We'll check.
00:42:16We'll check.
00:42:17We'll check.
00:42:19We'll check.
00:42:20We'll check.
00:42:21We'll check.
00:42:22Actually, don't say anything, we'll check.
00:42:26There's no need to say anything.
00:42:28I'll say something,
00:42:30which I haven't said yet.
00:42:36Gaurav, I don't know you.
00:42:38I've done the food with the truth.
00:42:43I feel like,
00:42:45whether you put this plate or not,
00:42:47I don't know.
00:42:49But you have,
00:42:52the victory of life today.
00:43:11I love you all.
00:43:13I love you all.
00:43:15The two things I really love
00:43:17are the grey colour of the ice cream,
00:43:19because we don't get to see it.
00:43:21I think it's giving a very different dimension,
00:43:23like a black and white grey.
00:43:25And the other thing,
00:43:26I love that he signed the plate.
00:43:28Humility has given us
00:43:30that you have given the signature.
00:43:32This is my last dish.
00:43:34This is my last dish.
00:43:36that we will decide.
00:43:38We will decide.
00:43:39I love that in the presentation.
00:43:40I love that in the presentation.
00:43:41I love that in the presentation.
00:43:42which has got savoriness and cut arse in dessert.
00:43:43It's really good.
00:43:44It's not too good,
00:43:45but it's good.
00:43:46It's good.
00:43:47What is it?
00:43:48It's good.
00:43:49How is it's good?
00:43:50How is it?
00:43:51How does it taste good?
00:43:52When you say till good?
00:43:53Yes.
00:43:54And it's one of the connotations of brown.
00:43:55It's one of the connotations of brown.
00:43:57Yes.
00:43:58It's one of the stereotypes that I will not use white till.
00:44:00I will not use black till.
00:44:02I will create a new colour that you won't expect.
00:44:05I love that in the presentation.
00:44:08It has added the savoriness and cut-ass in the dessert.
00:44:12It means that it has made the sauce of mirchi,
00:44:15and it has soaked the cake in it.
00:44:18I can't teach it in any cookbook.
00:44:20Sir, the cake is outstanding.
00:44:22I love it. I love this sweet-savory combination.
00:44:25In this dish, it's a masterclass on textures.
00:44:28The creaminess of ice cream is also textured.
00:44:32The creaminess of ice cream is very hard.
00:44:37But the moment you eat that soft cake,
00:44:39it reduces the harshness.
00:44:42It's like having a family with perfect emotions.
00:44:45One thing that is in it is water.
00:44:49Water is hidden in it.
00:44:51Water is hidden in it.
00:44:52Water is hidden in it.
00:44:53The black sesameiness.
00:44:55The grassy taste of the water.
00:44:59I think this is an unexpected combination.
00:45:02Amazing.
00:45:03I will say...
00:45:05This dish is good.
00:45:08Let's do it.
00:45:10But they call it a dish.
00:45:12Oh!
00:45:14Okay, Chefs, let's have the next one.
00:45:16Hey, GSP.
00:45:18Please take your last tasting dish.
00:45:21Hey, GSP.
00:45:24Hey, GSP.
00:45:25Hey, GSP.
00:45:26Hey, GSP.
00:45:27Hey, GSP.
00:45:35Hey, GSP.
00:45:36We're looking at this plate,
00:45:37and we're looking at you.
00:45:38How did you get into this dish?
00:45:39Which kind of inspiration did you get started?
00:45:41of this dish?
00:45:42Chef, my name is Black Swan, where you say that you see a black swan very rarely, a very
00:45:51rare event.
00:45:52I think that my journey goes up and down in the whole show.
00:45:57And until the end, I always wanted to take a risk.
00:46:01And that's why I have shown you a very rare version of my side, my vulnerability is shown
00:46:09on this plate.
00:46:11What elements have in this plate?
00:46:13I made a cake.
00:46:15I mean, it's a Swiss roll cake.
00:46:18Then I made a banana caramel.
00:46:21I made a little chocolate rum ganache.
00:46:24I made a chocolate mousse on the swan.
00:46:27I made a lemon orange zest.
00:46:30I made a aerated chocolate.
00:46:33I made a sorbet.
00:46:36What is it?
00:46:37This plate and announcement is not much time for the announcement.
00:46:41I know, Chef.
00:46:43Who will you say?
00:46:45MasterChef Tejasui or MasterChef Faisu, MasterChef Nikki, MasterChef Rajiv, MasterChef Gaurav.
00:46:55Karan, one, you should be really proud.
00:47:01Or two, this is the time to say all the best because this is the result here, boss.
00:47:07It's like that if I am standing there, I probably don't get so nervous.
00:47:14Because now I am standing there and my heart beat is so fast.
00:47:18And I have left the best to say all the best because I am that confident.
00:47:24Jis din se es ko dekha hai, jis din se es ki mehnat dekhi hai.
00:47:28I am always there.
00:47:30I am always there and I know she is there.
00:47:33Ami ek dusre ke all the best.
00:47:35Of course.
00:47:39I am always there.
00:47:42The first artistic plate.
00:47:44Elements kaafi ziada hai.
00:47:46Saurbe dekhnye se pata lag raha hai ki.
00:47:48Jaisi saurbe bana hua hai.
00:47:50JÃ¥ uusko shep kiya hai.
00:47:52Jaisi quenel uska bana hua hai.
00:47:54It's looking perfect.
00:47:55Mere khaihal se, jitn e elements.
00:47:59Har ek ne bana hy hai.
00:48:01And this is the plate.
00:48:03I had a master chef in any season.
00:48:10Wow.
00:48:12Wow.
00:48:32What a combination chef.
00:48:34For me, what really works is kokum and chocolate together.
00:48:38For me, the kokum is not working.
00:48:41For both of us, I think.
00:48:44It's too jeera goli.
00:48:46Ice cream.
00:48:47The inside of this cake is outstanding.
00:48:51Strawberry.
00:48:53Chocolate ganache.
00:48:55Banana cream.
00:48:57Banana caramel is outstanding.
00:48:59It's too good.
00:49:00But this sorbet, I feel like I'm eating jeera goli ice cream.
00:49:04That is the only thing that is not working.
00:49:06Otherwise, it's beautiful, beautiful, artistic.
00:49:09All that.
00:49:10Actually, there's a lot of chocolate overall.
00:49:13There's too much chocolate.
00:49:15And there's chocolate.
00:49:18It's made of chocolate.
00:49:21There's so many expressions of chocolate.
00:49:24It's made of chocolate.
00:49:25The only breathing space, the only break that is coming is this.
00:49:28It's the sorbet.
00:49:29It's the sorbet.
00:49:30I honestly think it's a very good dessert.
00:49:31No, it is a very good dessert.
00:49:32It is a very good dessert.
00:49:33It makes a difference when it's a sorbet.
00:49:34Right?
00:49:35Maybe the sorbet proportion is低 or is not over- area.
00:49:38So, it's not over- building.
00:49:41What is sorbet's bite is the chocolate balance?
00:49:43It's not the pain of chocolate.
00:49:44Even when it's a unsurkened caramel Returns, the sorbet would be laughed,
00:49:46then the sorbet's bite is too much.
00:49:48It's just enough.
00:49:49If it's half, it's half then it will go in.
00:49:51Wanted and more- it's a cleanser, not like a strike.
00:49:52It's called a cleanser, not like a stipe.
00:49:54But in my opinion, he has taken a risk.
00:49:57And you have to take a risk.
00:50:01Today, it will be.
00:50:03It will be.
00:50:05It's a very emotional moment for us.
00:50:09How many weeks we have been working so hard
00:50:12just for one result, one announcement.
00:50:15And this is a sacred moment for all of us
00:50:17to appreciate how much you have learned here,
00:50:21you have worked so hard, you have worked so hard.
00:50:24We wish you all the best.
00:50:26Whatever happens in the next few minutes,
00:50:28you guys are winners for us.
00:50:30All of you.
00:50:31Thank you very much.
00:50:34Thank you everyone.
00:50:36We have very beautiful dishes,
00:50:38very beautiful moments,
00:50:40very beautiful memories.
00:50:42And we would like you to thank you for that.
00:50:44Look, you guys have come to this mind.
00:50:49Bye.
00:50:50I'm sorry.
00:50:51You can't try and get that.
00:50:52I'm sorry.
00:50:54I'm sorry.
00:50:55You guys have come to this part.
00:50:56I'm sorry.
00:50:57You have come to this.
00:50:58I can't do this.
00:50:59I can't do this.
00:51:00I'm sorry.
00:51:01I can't do it.
00:51:02You have to be done.
00:51:03But you have seen it.
00:51:04I can't do it.
00:51:05I can't do it.
00:51:06I can't do it.
00:51:08...we can't do what we can do.
00:51:12And I will tell you that you can do a lot.
00:51:16You will do a lot.
00:51:18Whatever you do, whatever you do in any field, you will win.
00:51:22All the best.
00:51:23God bless.
00:51:26And now, one last time, it is time for results.
00:51:38Thank you very much.
00:51:40Before we announce the results, we want to thank you.
00:51:44Thank you so much for coming.
00:51:45Thank you very much.
00:51:48Celebrity Cooks, it was very good to meet you.
00:51:51As a part of your journey, I will have to go to New York because I have an emergency deal in New York.
00:51:57But I wish you all the best.
00:51:59Whatever my result was, I gave them to the judges who I think should win and who will be the first and second run-up.
00:52:08I have to go.
00:52:09Work is calling.
00:52:13Guys, big round of applause.
00:52:21You are saying that someone will become the first celebrity celebrity chef of India.
00:52:29Look, we have come there and we are saying that someone will become the first celebrity celebrity chef of India.
00:52:37And we will win this chef of India, who has a great honor.
00:52:42Today, we will celebrate Bosch's exclusive kitchen appliances and special gifts.
00:52:51You will get the second runner with Bosch dishwasher and Bosch mixer grinder.
00:52:58First runner, you will get the first runner with Bosch steam oven and Bosch maxflex fridge.
00:53:08For our celebrity master chef's winner, we will get the ultimate kitchen upgrade with Bosch steam oven, Bosch hobbs and Bosch mixer grinder.
00:53:22So, he will make the kitchen more modern and more modern.
00:53:27And he will make the dish more perfect and with precision.
00:53:31Just like Bosch.
00:53:32So, let's say first of all, let's say, who is the second runner up?
00:53:41I mean, rank number three.
00:53:47It was a tough competition.
00:53:49So the second runner-up of Celebrity MasterChef is...
00:54:03Tejasvi!
00:54:08Congratulations, Teju!
00:54:10Thank you, Teju!
00:54:16Tejasvi, in your first course, there was courage and boldness to try a salt-baked fish.
00:54:24There was such a great fish to cook, there was a big risk that paid off.
00:54:31In your dessert, there was a very interesting balance between sweet and sweet,
00:54:35and a black swan story, which translated very nicely,
00:54:41and you finally got your pebbles right as well.
00:54:43Yeah.
00:54:44They were memorable dishes.
00:54:46Absolutely.
00:54:47And your dream is to open your own restaurant.
00:54:51What?
00:54:52Don't leave it at all.
00:54:53Absolutely not.
00:54:54Do you have a card?
00:54:55Yes, sir.
00:54:56We have something for you, something for her, right?
00:55:02Congratulations, Tejasvi!
00:55:04You are the celebrity master's second runner-up!
00:55:07What?
00:55:08What?
00:55:09What?
00:55:10With this, you will get a dishwasher and a mixer grinder.
00:55:15Wow!
00:55:16Congratulations!
00:55:17Congratulations!
00:55:18Congratulations!
00:55:19Now, let's tell you who is the first runner-up,
00:55:24or rank number two.
00:55:26First runner-up of Celebrity Master Chef is...
00:55:27Nicky!
00:55:28Whoa!
00:55:29Congratulations!
00:55:30Nicky!
00:55:31Congratulations!
00:55:32of Celebrity MasterChef is...
00:55:44Nikki!
00:55:49Congratulations!
00:56:02I don't know who wins, but I'm the winner, I'll say this.
00:56:08You are the winner.
00:56:10Definitely you are.
00:56:13Nikki, congratulations!
00:56:16You are the Deputy MasterChef's first runner-up!
00:56:23Please come here, Nikki.
00:56:33Nikki, you will get Bosch's steam oven and Bosch Maxflex fridge.
00:56:40Wow!
00:56:41And you will get Farah's first runner-up.
00:56:43Thank you very much.
00:56:50Rajiv, Faizu, or Gaurav?
00:56:53Who will be the first celebrity MasterChef?
00:56:56Who will be the first celebrity MasterChef?
00:57:01Everyone wants to know who will be the first celebrity MasterChef?
00:57:12First, I'm the most happy that there are three boys standing in front of us.
00:57:21I've seen this bad luck.
00:57:23Sir, you've brought this bad luck.
00:57:25You haven't seen it.
00:57:31This is the time.
00:57:35When we don't wait for India,
00:57:37you don't wait for a while.
00:57:38Do a job.
00:57:40Close your eyes.
00:57:44And then, see your eyes in your eyes.
00:57:48Because the first celebrity MasterChef is the first celebrity MasterChef.
00:57:53when the someone as a woman starts to announce,
00:57:57he's our name.
00:57:59On three,
00:58:07two,
00:58:11one,
00:58:13two,
00:58:14Whoa!
00:58:44Whoa!
00:58:56Celebrity MasterChef Gaurav Khanna, congratulations.
00:59:00Thank you so much.
00:59:02Thank you so much.
00:59:06Thank you so much.
00:59:08Gaurav Khanna, congratulations.
00:59:10Thank you so much.
00:59:14Thank you so much.
00:59:16Gaurav, congratulations.
00:59:18Absolutely, Chef.
00:59:20It's fun.
00:59:22It's fun.
00:59:24Unexpected.
00:59:26Sony Entertainment Television
00:59:28You'll get 20,000,000 rupees.
00:59:40You'll get Bosch Steam Oven, Bosch Hobbs, and Bosch Mixer Grinder.
00:59:50Thank you so much.
00:59:52Thank you so much.
00:59:54After the celebrity MasterChef,
00:59:56a new chef came in the bazaar.
00:59:58Who?
01:00:00Look, that's the old one.
01:00:02Nikki, you don't.
01:00:04In the Masterclass,
01:00:06I'm going to teach you so big dishes
01:00:08that it's going to be fun.
01:00:10There's a challenge.
01:00:12Let's do it home cooks versus celebrity cooks.
01:00:14And let's see,
01:00:16how dumb is it.
01:00:18Done.
01:00:20Let's do this.
01:00:22What?
01:00:23It's a joke.
01:00:24It's a joke.
01:00:25It's a joke.
01:00:27It's a joke.
01:00:29It's a joke.
01:00:30But it's a joke.
01:00:31It's a joke.
01:00:32It's a joke.
01:00:33It's a joke.
01:00:34It's a joke.
01:00:35It's a joke.
01:00:36Gaurav.
01:00:37If you're in your way,
01:00:38you've lost your team.
01:00:39So you won't have to be a crime.
01:00:41Oh.
01:00:42You.
01:00:43Well, its a joke.
01:00:44I, I natural.
01:00:45I know!
01:00:47So that's as well.
01:00:48I'm so sorry.
01:00:49The new house Jesús.
01:00:50Look!
01:00:51It's a joke.
01:00:53I don't know if you're afraid.
01:00:55Could you?