Yesterday, the celebrity cooks...
prepared welcome drinks with a fusion of
international countries and national states.
[dramatic music playing]
And, today, they have to prepare
special dishes with the same fusion.
Your 90 minutes of cooking time begins
at get...
- set, go cook! - Set, go!
[exciting music playing]
Excellent!
Come on, Gaurav.
We run towards our counters.
And, we quickly...
start dividing up our work.
[exciting music playing]
I've brought everything from the pantry
that I had thought of. I had prepared my mind very well.
Nikki, good job.
Nice.
Gaurav is my partner
who is a little messy, but, we...
had excellent coordination, and, we...
We had excellent coordination.
- Yes, we... - We make the perfect team.
Shut up!
I did...
- Talk sweetly once, Nikki. - I nicely coordinated with him.
Although, he was angry.
He said he wanted to go, but, I said, trust me.
This time, I will go
- and, I'll bring everything. - She did a great job.
For that, I give her...
- congratulations. - I...
- I want that. - What?
I'll make sure you get it, wait.
[exciting music playing]
Whether Archana brought everything...
I haven't selected.
I mean, I haven't checked.
There's very limited time.
So, I'm rushing a little.
I'll see later if something's missing.
I've brought all the ingredients.
If I forgot even one...
that lady wouldn't have spared me!
'Oh, I had told you! You didn't bring it!'
See how happy she is now. She hasn't even thanked me yet.
[exciting music playing]
I thought, I'll cook khaman dhokla today.
A zaatar dip of hung curd.
And, with that, pomegranate molasses.
Rajiv went to the pantry
and, he brought everything I needed. Love you, bro.
He's got good focus and he's very sharp.
When he told me he'll go inside
I didn't question him.
I simply told him to go.
You see, Rajiv is half a woman.
- What does that mean? - He knows...
I mean, you're like my better half, bro.
I mean, I love you, bro.
If it were you, you would have brought nothing.
Bro, I'm motivating you and that's what you're saying?
I'll just agree with you.
See, I'm a good cook.
- Okay, enough of wasting time. - I do everything for you.
First, tell me if he does.
Darling, you're my life.
[exciting music playing]
I've thought of...
making a fusion of Italy and Kerala.
I will cook...
a tiramisu.
Teju and I immediately start on our individual dishes.
Teju has begun her work there.
Luckily, I haven't forgotten anything.
- Right, Dipika, I didn't forget anything, did I? - No.
You just switched one thing.
- What? - You brought cinnamon instead of cardamom.
- But, it's okay. - Oh! I didn't realise.
Sorry, I did make a mistake, after all.
I was wondering how I didn't mess it up.
[exciting music playing]
Can we go inside again, ma'am?
Once?
To the world-class pantry, once?
Bro, your 5 minutes are up.
Yes, but, can we go again once?
No! I'll directly send you away now!
Gaurav, your demands just keep rising.
This is just the start, ma'am.
I'll send you up there, wait.
[dramatic music playing]
Celebrity cooks.
15 minutes are up.
Only 1 hour 15 minutes remain.
- Amazing. - Nikki, what are you cooking?
I'm cooking a Punjabi burrito bowl.
- Punjabi burrito bowl? - Punjabi touch.
- Yes. - Okay, very nice.
So, what is it? Butter chicken?
No, chickpeas masala.
I'll add chickpeas.
And, I'm making a jalapenos creme.
- Okay. - Then, a makhani sauce.
What else with it?
There's rice. I'll cook rice with chicken broth.
- Oh, nice. - With tomato puree and chicken broth.
- And, I've started cooking the chickpeas. - Wow!
Nikki, you've become a good cook.
I'm interested in cooking. I like it a lot.
- Tell me something. - Yes?
Your chicken is in a tomato base too?
Chicken's not in a tomato base.
You just said makhani.
So, I'll place the makhani sauce separately.
I'm not going to mix it with the chicken.
Jalapenos creme and...
makhani sauce will be placed separately
and, I'll toss the chicken with bell peppers
- with some nice creme... - Sure.
At least, she's not making thecha this time.
[tense music playing]
- What are you cooking? - Chef, I'm cooking...
a mixture of Punjabi and Mexican. Quesadillas.
Quesadillas?
I mean, that's the name of the dish.
Quesso means cheese.
And, something filled with cheese...
- I mean, that's the dish. - How cheesy.
Wow! How cheesy.
But, quesadillas in Punjabi style sound nice.
Let me tell you, Mexican cuisine...
- and Punjabi cuisine have several similarities. - Yes.
Forget about food now.
He's an excellent mimic
- and, he doesn't let it on. - Really?
He's very good at it.
Tell us, how will Amol Palekar cook food?
Oh, sir, I didn't cook that first dish.
Nikki ruined it, sir.
That wasn't my brother. That was my sister, Nikki.
[laughter]
That's why, she's getting upset. You keep calling her sister.
- No... she's not used to it. - Yes.
Who else do you mimic?
- Mimic Chef... - You'll cook well, won't you, Gaurav?
Will you cook well...
He's roasting me now.
- I'm not roasting you, ma'am. You said... - Get out!
Get out!
[exciting music playing]
What's cooking, Dipika?
Today, I'm making tiramisu.
Because, it's Italy and Kerala.
With...
- You won't add pulses to it, will you? - No.
No.
So, in the tiramisu...
I'll add some curry leaves, pepper...
I'll dust it with all that.
I had started earning enough...
to afford to go to 5-star restaurants.
So, this is one of the first desserts that I had tasted there.
And, I've loved it a lot since then.
I think, the mix of the coffee...
and the chocolate and everything is...
absolutely amazing!
- Hi! - Hi, ma'am, hi Chef.
- What... oh, the chef is here. Shall I leave? - No.
I've made ishtu with fish broth
and, I'll make a risotto with that.
I'll top it with meen pollichathu.
- You know meen pollichathu? - Yes.
But, I'm making the paste, not the gravy
and, I'm marinating it.
- Meen is fish. - Yes.
And then, with a pistachio crust
a curry leaf oil drizzle.
- You'll be able to cook it in 1.5 hours? - I will!
No, it's...
So, you're making a risotto.
You'll use cheese in it?
I mean, I like the idea
but, I would rather say, you're making a chilli...
a curry leaf oil, and, all that.
- You need to plan your stuff. - Yes, yes.
- I'm just marinating the fish now. - If you want to do it right
your fish should have been marinated first.
[tense music playing]
Usha Tai, what are you cooking?
- What's cooking, Tai? - I think, she may stab us soon.
That won't happen, right?
This rice... we prepare tempered rice, right?
Yes, tempered rice.
For that, I'm preparing the rice first.
By adding a tempering of onions and garlic to it.
Uh, I'll add some gochugaru
instead of chilli powder.
- It is Korean. - Gochugaru are Korean chilli flakes.
Yes. And...
I've added gochugaru to this.
- I've added ginger, garlic and salt. - Yes.
Now, I'll mix it with refined flour and fry it.
So, you're making fried chicken?
- Like Korean fried chicken? - Yes.
- Did you taste the gochugaru? - Is it spicy?
Taste it.
Because, you see, you're used to the regular chilli powder.
Don't use this chilli without tasting it, or, you'll mess it up.
- Why, is it very spicy? - Taste it.
Yes, it's very spicy. Taste it.
They like spicy. Someone told me.
Koreans eat extra spicy food.
Koreans do, but, we judges are not Korean.
I'll give you some tonic.
[humorous music playing]
Whose ever been to Korea?
Who knows
what food they eat in Korea?
[humorous music playing]
Man, arrange a hospital visit for me.
I don't know what chilli powder Usha Tai is using.
Archana, what are you stirring so vigorously?
- Ma'am, I'm making udachi's modaks. - Huh?
Udachi's modaks.
What's udachi's modaks?
Ukadi's modaks.
- Ukadi's modaks? - Hmm.
Ranveer sir is laughing a lot
that this girl doesn't even know the name and she's cooking it.
He's worried about eating this food now.
But, how are ukadi's modaks meeting Korea?
Because, I'm making them as dimsums, sir.
- Ukadi's modaks... - Dimsums.
- as dimsums? - The filling in it.
- And, what are dumplings? - I'll make dumplings...
with a pineapple gravy.
I mean, a sauce. I'll serve it with that.
In the first...
- round, you two were mind-blowing. - Yes.
You're cooking without Usha Tai now.
- Yes, ma'am. - Which is better?
With her or without her?
Ma'am, it's without her as of yet.
As nothing has gone wrong yet.
- Without her? - No, ma'am, with her was fine too.
Because, we stood first.
Get it? So, it's okay sometimes.
Two women should bicker a little. Right, sir?
Praise the lord, did you hear?
We separated...
but, it's still Korea and Maharashtra.
- What's this? - Sir, that's the colour for the dim sums.
I mean, I'll make dim sums with that.
What I feel is...
- a little more... - While kneading the dough...
- ghee and salt are added. - It should be tighter?
It needs more ghee and more cooking time.
- [tense music plays] - Okay.
As for the rest, you and Usha Tai know best.
But...
it has to be really flexible.
- I'll rub some ghee into it. - Sure.
Rubbing more ghee into it will enhance its taste.
'When he said that the dough wasn't right,'
I immediately switched to plan B
'to make it more pliable.'
I did everything he suggested and worked more ghee into it.
Look at the beautiful women.
Just look at this frame.
From this angle, it looks like a scene set in Spain or a ship.
Look at how graceful they are.
See, it looks like a scene from a cruise kitchen.
I only see Usha Tai from that viewpoint.
And here, it feels like it's set in Borivali.
[chuckling]
[tense music plays]
[chopping sounds]
Chef, who among these is playing it safe?
Dipika is playing it safe.
I think tiramisu
is a foolproof, comfort dessert.
- It's difficult... - I'm not even fond of tiramisu.
But the thing is, it never comes last.
- It's not forgiving either. - It's right in the middle.
So I think she's chosen a dish
that won't let her be eliminated.
- That's a clever plan. - Of course.
But making a good tiramisu is also difficult.
- [tense music playing] - [blender buzzing]
[oil sizzling]
- That's it. That's enough. - Faisu, what are you making?
Bro, no. That's too much. Close it.
- 'Khaman dhokla'. - That's it.
- 'Khaman dhokla'? - Yes.
I'm making a Za'atar dip with some hung curd.
And...
I'm making pomegranate molasses.
Molasses must be done.
Yes, I'm still cooking it with some water and sugar.
Where's the za'atar?
He's put it in the fridge.
Not the dip, the za'atar.
- The powder. - I've put it in the hung curd.
Have you used za'atar before?
- Yes. - You've made it?
What does it taste like?
Well, it's a bit tangy,
- and pretty herbaceous. - Yes.
- Due to the oregano and sumac. - Yes.
Faisu knows the word 'sumac'. I'm very impressed.
So, za'atar...
If you want to balance za'atar with pomegranate,
the za'atar has to be more prominent.
- Okay. - Or your dish will be flat.
[tense music playing]
I'm really liking the idea of risotto.
- Teja's. - Hmm.
Risotto is a rich, 'khichdi'-type of dish.
And if she marinates and pan-sears the fish well,
with the fish ishtu below,
I think it can go in a good direction.
Yeah.
The aroma is so good, so good.
[energetic music playing]
Celebrity cooks!
Make sure every element of your dish is perfect.
This is a tricky challenge
where you're combining an Indian state and a country.
Make sure you do justice to both of them. Good luck.
'I was thinking,'
chocolate is produced in the state of Kerala.
'Why not present the tiramisu in chocolate cups?'
So I'm melting chocolate.
- What's left? Yoghurt? - Yes.
That'll take no time.
- It's good. - Huh?
This looks good.
The 'khaman dhokla' turned out just as I envisioned it.
[tense music playing]
Celebrity cooks,
an hour has passed. You have half an hour left.
Now pause for two minutes.
[music intensifies]
'And we have turbulence.'
The turbulences just keep coming today.
And the MasterChef Airlines asks you
to please put on your seatbelts.
Because we have turbulence ahead.
[intense music playing]
'I'm like, 'No!'
That's enough. I don't think I have ever
run into so many turbulences while flying.
'It's one twist after another!'
They leave us so winded up.
Our aeroplanes are shaking in the air!
What if they crash?
Bring out the turbulence.
[suspenseful music plays]
'An arrow comes flying towards us.'
'We're all wondering what it is,'
'dreading that it contains something'
'that will ruin the past hour's efforts.'
Do I lift it and see what it is?
It's time to meet your turbulence.
Lift the cloches on the count of three.
[suspenseful music continues]
Three...
two...
one.
- Open. - Open it.
[intense music continues]
What's this?
- Pine nuts. - Pine nuts?
Oh, boy!
Radish?
'At this point,'
I already have seven ingredients
that I'm struggling to balance.
And now we have another, pine nuts.
'The show's already pretty hot, and there's my 'thecha'.'
Now we have these chillies?
I've never seen white carrots before.
What am I supposed to do with these?
Meet your turbulence or an ingredient
from a place your flight is flying over.
Black Iranian grapes, yellow carrots from Afghanistan,
chillies from Nagaland,
pine nuts from Greece.
And you have to incorporate the ingredient into your dish.
Whatever you're making right now,
we want to taste and see this ingredient in it.
Don't just bring it along.
And remember, you have only half an hour left.
You're on the clock.
[clock ticking]
- Listen. - Yes.
Leave this, make this.
Seared sauce with grapes.
- The molasses... - No, I'll just put it on the bread.
Buddy, we have to use the ingredient.
If we just throw it in there, they will throw it in our faces,
asking, 'What is this?'
We're in a jam.
'The Naga chillies are so hot'
that if I just put them in my dish,
it'll be over.
Aah! Get it?
Gaurav, what's going on?
With the new surprise, I'm trying to make some chilli oil.
And I want to add it to hung curd.
So that it cuts the spice a little.
- Hmm. - And also adds some colour.
But how are you incorporating it into the dish?
It's going to be used with quesadillas,
like yoghurt with paratha.
- These are Naga chillies. - Yes.
It's not just India's but the world's most spicy chilli.
- One of. - Yes.
- So be a little... - [chuckles]
Careful.
And does this seem like 'rajma' to you?
Even the corn looks uncooked from where I stand.
I made 'rajma' for the quesadillas.
I boiled the corn first, chef.
So it has flavouring?
I'm going to add some now.
Basically, it's for some crunch.
The 'rajma' is already pretty spicy.
[tense music plays]
- Okay. - So be careful with the chillies.
Sure.
'I thought I was done for.'
But I didn't lose hope. I added some sugar
and added some chopped herbs, and tried it.
And I thought, 'It's pretty good.'
So we'll see how it goes.
One Naga chillies is equal to 30 regular Indian chillies.
'So I took some of it and added it to my 'makhani' sauce'
and saut*ed it in the pan.
Nikki, we Maharashtrians love 'thecha'.
- Yes. - But 'thecha' with Naga chillies
won't be easy to eat.
Right, I did try it.
I added some to the 'makhani' sauce I'm making.
It's really spicy,
but I don't think that's bad in a chutney.
He tried some of my 'makhani' sauce,
and his eyes popped out!
'Maybe it was too much.'
But I thought, I left a chef speechless for the first time.
Will you be able to turn this turbulence into an advantage?
Tread lightly.
[tense music plays]
- Teja. - Hello, chefs.
Very lucky to get this ingredient.
- It's used a lot in Italian kitchens. - Yes.
- You two are lucky. - Yes.
- Really? - That also means
you have more responsibility here.
- I know. - Because if your obstacle is low,
you have to jump higher.
I'm using pine nuts instead of pistachios.
- Where? - For the 'meen pollichathu',
I was going to do a pistachio crust.
It's not a bad idea, actually.
They actually use cashews, but pistachios were a good idea.
- Okay. - So is this idea, but...
- pine nuts are pretty mild. - Flavour-wise.
If your fish has a stronger flavour,
it will dominate the flavour. The nuts won't be highlighted.
So balance your flavours.
Can I use both?
That's the star now.
- Yeah. - Alright.
We might have gotten lucky with the ingredient,
but you have to know how to use it, which we don't.
I was going to coat my fish with pistachios,
but now, I'm going to use pine nuts instead.
[intense music playing]
Nice! This is a marriage made in heaven.
Here.
I'm planning to caramelise it,
mix it into the chocolate,
- and... - Give the tiramisu some crunch.
I'll pipe it on top.
Do you think you have the time?
I'm almost done, so I'm aiming for it.
If I can't do the chocolate bit, I'll at least use the caramel.
Okay. And are you going to try
- and demold these? - Yes.
I doubt you can, without breaking them, by how uneven it looks.
Especially the sides. Whenever you work with chocolate,
the sides fall apart first. And the sides here are thin.
- Right. - They will chip.
- Okay. - This one will break.
- I can see that. - Okay.
'I did get nervous there.'
'It's an important plating element.'
If it is not neat,
everything will fall out.
If it looks bad, it will just be terrible.
[tense music plays]
Chef, one thing I wanna ask you.
When we... This is just an example.
When we do this... This is how we make falafel, right?
This is okay for texture?
Oh, it's a beautiful idea.
- Juicy on the inside... - Yes.
...and crispy on the outside.
- Yes. - But...
you cannot use this.
'When he said that,'
I already started working out that I have to make something else.
[tense music plays]
'I'm smart.'
'I had to make a Korean pickle with radish and carrots.'
I didn't use the carrots I picked.
'I took the yellow carrots'
and chopped them up quickly.
I used it to make the pickles, and I was done.
[energetic music plays]
You're making a dessert with the carrots.
- Yes, sir. - What if you got radishes?
I would've made salad with it, sir.
Radish salad for dessert?
I would've made it sweet.
What if you had got bitter gourds?
Of course, I'd add some jaggery and make some sweet 'kheer' with it.
[comic music plays]
- It's a dish from Meerut? - [laughs]
- Huh? - No.
No, sir.
At least tell me what you're doing.
Sir, I'm just about to make the 'dimplings'.
It's not a 'dimpling'. This is a dimple.
This is a dumpling.
Dumpling, sir.
[music intensifies]
Sir, that's my sauce on simmer.
What's it made of?
It's pineapple sauce.
You have 15 minutes left. You're running late.
- Sir, I'm on it. - Just one thing,
don't let the sauce be disappointing.
That rhymed, sir!
No, it won't be disappointing.
- [laughs] - [intense music playing]
Celebrity cooks,
fifteen minutes left. All of you are behind schedule.
Please speed up!
If you need any kind of motivation,
have a look at the balcony.
When I looked up,
I felt like I could jinx
our team if I kept looking there for long.
So I turned to my station and got back to work.
[upbeat music]
Faisu is way behind.
[upbeat music]
Our dish is nowhere near presentation.
I still have two elements to go and a green mint chutney.
And my tempering has already burnt twice. I need to redo that.
Oh no, it's breaking apart.
I see that one of my dim sum has torn apart.
The second one is gone too.
My brain is turning hopeless now.
I'll add it slowly.
I might lose the dish if I keep focusing on adding too much.
Five minutes left!
Focus only on your plating. That's it!
After this, two of you
will be out of the race for immunity pin. Let's go!
- Come on, boys! - Let's go!
Be fast!
The gel
that I hope will be ready in time,
is in the fridge. I go and get it out.
And it has set!
I am so happy
that all of the seven elements that I'd planned
are ready now.
Then I suddenly realise that I haven't made the black coffee
which will be used to dip the ladyfinger in.
[dramatic music]
Nikki, add something on top of it.
What gets into her sometimes?
One moment she talks normally,
and then she tunes out.
[dramatic music]
All my elements are ready.
But there's a new challenge.
The plate I wanted to use is not on the shelf.
What do I do? What do I do?
I say it's okay.
I'll work with what I've got.
[dramatic music]
Something is wrong with his plating.
Yes. It's ruined.
- Oh no. - It's messed up.
- He's changed the plate. - Yes, he has changed it.
Even Teju's plate isn't looking good.
I don't know what she'll put on top of it.
[dramatic music]
I decided that the base of my presentation will be UAE style.
I'll place the khaman dhokla Indian style.
But between the slices of the khaman dhokla,
I want to add that international flavour
of the za'atar dip.
- Is Faisu's dhokla ready? - No.
He has cut very thin slices
and added flavours to it
so it won't be noticeable.
Kabita, who do you think has the winning dish?
Nikki is almost done. Her dish looks good.
Dipika has excellent preparation.
Usha Tai is in the lead though.
She always finishes her dish first.
Chandan, who are your top three?
Archana, Rajiv, and Dipika.
Abhijeet, what do you think?
I think Usha Tai, she's the best.
A Maharashtrian protecting another Maharashtrian.
- We always do. - Glory to Maharashtra.
We support our own.
- And second? - Nikki is looking fine.
Don't look at me, Nikki! Finish your dish.
Bye.
Do you know who's our top three?
Our top three are Chandan, Abhijeet, and Kabita.
Because you're standing on top.
Nice one!
Such humiliation!
Celebrity cooks, last one minute!
Start garnishing, plating and whatever else you need.
You have one minute.
[dramatic music]
My hands are shivering so bad!
I'm so scared that my butterfly might break.
It's my 'wow' moment in terms of the look of the dish.
I have worked very hard on my ingredients,
on my food preparation,
and my plate looks like a restaurant-quality dish.
And I know it has an amazing flavour.
[dramatic music]
I'm trying very hard to finish the momos.
Then I can replace the torn momos with new ones.
That's when the countdown begins.
- Ten. - Nine.
- Eight. - Seven.
Six.
I'm very scared.
My brain has stopped working.
I just wanted to finish the dish as soon as possible.
Our challenge rests on this dish.
I was feeling so scared as to what might happen today.
- Five. - Four.
- Three. - Three.
- Two. - One!
[applause]
Time's up, step back!
Let's see how well your stardom fares!
[applause]
Superb, guys! Superb!
Alright.
MasterChef Airlines hopes that you had a good flight.
Time for the next turbulence.
Again?
The next twist.
Twist? The food is ready!
Next turbulence?
My flight had already crashed
when I heard that I was paired with Gaurav!
I'm stuck so bad I can't even make an emergency landing.
We will
taste only one dish per pair.
One dish per pair?
Such horrifying turbulence!
My God!
This was a tough one. I think this was the worst
turbulence of the entire day.
Will you choose or do we have to?
Because you guys worked as a team,
and you must put your best foot forward as a team,
you have to present your best dish.
Talk amongst yourselves and decide
which dish from your table will make it to tasting.
That'll decide if you will continue in the race for the immunity pin,
or if you will be out of this race and standing on that balcony.
So please choose wisely.
Let's do yours.
Yes, we should send yours.
What should we do? Tell me.
I think I should go.
I think this should go.
Bro, your presentation is not that good.
Unlike mine.
Have you gone mad?
- Yes, bro. Look. - No, man.
It doesn't matter what happened
- during the first episode. - Exactly.
It might be that you performed quite well
- on the first one. - I'm not even thinking about it.
Shall I go? My dish looks a bit better.
The chutney is very good. I had you taste it.
Are you saying my dish is bad?
No, it's not bad!
Tai, we have to go there, not on the balcony.
Get it?
- Shall I go then? - Your momo is torn.
No, it's not torn.
That's the style.
Because these two are good.
This one is torn but they know dimsums tear apart at some point.
Trust me.
Trust me, bro. I won't let you go to the balcony.
Please trust me. I'm confident.
What I've made,
the parathas from Punjab, it has kidney beans in it.
And then the Indian salad on the side,
- No, it's Mexican. - Hear me out first.
It's clear that it's Mexican.
- How is it Mexican? - I can't see
anything Punjab-related on there.
You're not from Punjab. I am. I know.
You should go.
Okay.
You've made a good dish.
But I feel that
- holistically, - I don't see
anything Punjabi in your dish. That's why, I don't want to
take the risk. I'm confident in my dish.
I don't see anything Indian in your dish.
The chickpeas are Indian.
- Of course, they are. - They have chickpeas as well.
Ma'am, what happens if both are confident?
- We... - Whatever you decide...
But we can't decide. We both want to come up.
If there's no dish from your table, you will
be the first ones to be out of the race.
- Exactly. - Exactly.
- Alright then. - You keep copying me.
- Alright. Alright. - Why did they pair you with me?
Let's go counter-wise.
Counter one, Team Blue.
Whose dish will come up?
Chef, I want to come up.
We both want to bring our dishes, Chef.
And the problem is we can't come to an unanimous decision.
So that is...
Do one thing, both of you go up to the balcony.
Alright.
Alright? Ma'am, just throw him out.
But ma'am, I won't sacrifice my dish.
I know I've made a good dish and I'm confident about it.
Counter one, you have
time until the third team's tasting.
If you decide, well and good.
Or else, automatically, it's clear
that you won't present any dish for tasting.
- Okay? - Okay, Chef.
Who will make the sacrifice?
Neither Nikki wants to nor will I.
Who will bother talking to him?
Who will bother convincing him?
I came to this show to cook.
Not to convince anyone. Please.
Counter two, what have you decided?
- I will bring my dish. - Dipika will bring her dish.
I see that Dipika is quite confident about her dish and that's why
I told her we could go ahead with her dish.
Let's go to counter three. What have you decided?
- Sir, it will be me. - Faisu will bring his dish.
Counter four, what have you decided?
- Me, sir. - Archana will bring her dish.
Let's start with counter two.
Dipika, please bring us your dish.
[applause]
How and why did you decide to bring this dish for tasting?
We tried to make a strategic decision.
We both feel that tiramisu with Kerala flavours
is definitely a stronger aspect to present.
Alright. Tell us what you've made.
I've made tiramisu
with Kerala spices.
The dust is curry leaves with pepper.
That is the Kerala spice that I've added.
Chef, I know you both are
the experts but
if I went to a restaurant and
received this presentation, I would be very happy.
- Presentation-wise, beautiful dish. - Thank you.
- Shall we try it, Chef? - Yes, absolutely.
He's a total businessman.
[tense music]
The curry leaf powder by itself is amazing.
Okay.
But it's quite savoury.
It's reminding me of savoury flavours.
Okay.
When I eat with such a dense cream,
somehow it's blending with it.
That's good!
- I'm happy. - That's good!
I'm so happy!
Dipika, before this we were discussing
that you chose quite safely today.
If you make desserts, you would at least not be in the bottom.
If you avoid the bottom, you can still be in the race.
When I tasted this,
I don't know about safe but I have three words.
[tense music]
[bangs spoon]
Dipika, oh my God! Oh my God!
Oh God!
[laughing]
[applause]
This right here,
- that's it. - Thank you.
Adding the curry leaf to fennel seeds, black pepper and sugar,
it's flirting with the palate.
I mean...
Outstanding!
Thank you so much, Chef.
Chef stole my words.
I wanted to kiss your hands but I'll kiss Teju's hands first.
Please.
- How sweet. - Well done.
- No ego. - Yeah.
This is sportsmanship. Dipika.
I'll kiss both your hands.
Thank you so much!
- Amazing! - Thank you so much!
Thank you! Yay!
[squealing]
Alright. Archana and Usha Tai, who's presenting?
Archana.
Are you sure, guys? Please be sure.
- Sure? - She's dying to go.
- So I let her. - No.
- Usha Tai, don't do that. - I didn't force her.
- Think about it. - Don't be dramatic. Let's go.
[applause]
Dipika has set the bar quite high.
Our expectations are high.
Firstly, tell us the name of the dish correctly.
- Ukdiche modak. - What?
Ukdiche modak.
You always speak so loudly but are completely silent on MasterChef.
Ukdiche modak.
Usha Tai, please come here for a minute.
Just take a look.
- This modak has... - Opened up.
It's opened up. It's broken.
However it is, do you still feel we should taste this dish?
Maybe they will taste good, let's see.
[suspenseful music]
Did you add any sour element?
The pineapples were already sour. I just added jaggery.
They are overly sweet.
Okay.
Almost as sweet as sugar.
Usha Tai, you had asked me to whisper in your ear.
If it is not good.
In my ear or her ear?
- It's terrible. - [laughs loudly]
[dramatic music]
The manner in which you spoke
made me laugh.
I am already feeling very bad.
What will you both do after going upstairs? Laugh?
She is going to laugh.
[laughs sarcastically]
I told you I would take my dish but you did not listen.
I cannot believe myself that this can happen.
I had tasted the modak and it was very tasty.
What do I do about this girl?
We are completely ruined.
Archana, the coconut in the modak
is very dry.
[dramatic music]
We are unable to swallow it.
Usha Tai let's do one thing. You bring your dish here.
[dramatic music]
Find all the faults.
Now find all the faults.
Usha Tai, tell us what you made.
Bibimbap.
You've made a chicken bibimbap.
[dramatic music]
The pickle is tasty.
I don't know what will happen next
but I know that this dish should have been presented.
[happy music]
The yellow carrot pickle is the highlight of the dish for me.
It's made very well.
I was confident.
I knew my dish would be good.
It would definitely be tasty.
The carrot pickle you made is excellent.
It is elevating the dish and has added a new texture.
It's making the palate of this dish interesting.
I really enjoyed it.
Sorry Archana.
Sorry, Usha Tai.
- It's all right. - Good attempt.
I felt some regret that I took a wrong decision.
Who's next? Faisu?
- Yes ma'am. - Please come.
I know my brother won't let me lose.
But I was really panicking.
What was going to happen to me?
[dramatic music]
Faisu, what have you made?
I have made khaman dhokla
with a Za'atar dip made of hung curd.
I added pomegranate molasses to it.
Our challenge today was with grapes.
I made a syrup with the grapes and mixed both
spread it on the sides and below the bread too.
- Dhokla. - Yes.
I meant below the dhokla too.
The plate looks like a painting by Jackson Pollock.
- The splatter effect. - The presentation is very good.
Yes.
[dramatic music]
There is a classic dhokla dish in Ahmedabad
and Surat too. Chutney Dhokla.
I feel you gave a new avatar to that dish.
[cheerful music]
The taste that hit my palate
like a bullet was the chutney below.
Made with grapes and pomegranate.
That's like a dense sour jam.
[cheerful music]
That hit me instantly.
There are two places where you can improve.
This grape salad seems like an afterthought.
The proportion
is very important in food.
Pay attention to proportion.
It's a very good dish.
Thank you so much, sir.
Amazing.
Well done both of you.
[happy music]
All right.
- Gaurav and Nikki. - Yes, chef.
If you cannot decide
which dish will be presented on the table then you both
will immediately be out of the immunity pin race.
Chef, we have made a decision.
He wants to come. I gave the permission.
- We will take his dish. Gaurav. - Okay.
How did this happen, Nikki?
Madam, I don't want to have an ego issue.
If I do that, things will get ruined.
Okay. I am proud of you, Nikki.
Come on, Gaurav.
[applause]
I was just praying that
Gaurav's dish shouldn't be good.
I would be saved then. Mine wasn't that bad.
Gaurav, what did you make?
Quesadillas are famous in Mexico.
I tried to fusion that in Indian style.
Along with that, I made
corn and jalape*o sauce.
I also made guacamole.
I made a salad as well.
[music playing]
How did you convince Nikki?
- I was just confident, sir. - He didn't.
What I learnt here is that
we have to be confident about ourselves.
It doesn't matter what others say or do.
This might be a bad dish.
But I felt confident after making this.
It is only going to make me a better cook.
I think that's the goal of MasterChef.
Amazing.
Do you think that the presentation of this dish
is pleasing to the eyes?
I am so done.
I took a considerable risk.
I wasn't feeling the vibe at all.
Why did I make this mistake?
If I think...
For me, yes.
[suspense music playing]
Please god! Please!
I have to prove myself today.
Yes, I can do this.
It's spicy.
There must be something in it.
[suspense music playing]
Don't judge the book by the cover.
Whoa!
Good, Karan. Good.
I felt like I could breathe again.
I thanked all the gods.
This is it.
[applause]
The presentation was questionable.
But the taste was on a whole another level.
Well done.
Seven crores!
The salad you made
- is the best for me. - Thank you.
I like this one after that.
- I also like the hung curd. - Thank you.
They say that if you want to bear the fire of love
then you have to bear the fire in the kitchen as well.
Right? In cooking, sometimes
it is okay to lose control.
Sometimes, it is okay to surrender.
Chef, the only thing I want to say that
I won't discuss the same thing twice with my team members.
It could be Nikki or anyone else.
There was no other team member until now.
Madam, I tried my dish today.
I was making non-veg until now. I couldn't try the food.
Do you appreciate Nikki's surrender?
Absolutely. I say that...
- Can you give a big round of applause for Nikki? - Absolutely.
But sir...
That is all I am saying.
You need to appreciate surrender.
That is all.
- The thing was... - It could have gone the other way as well.
I had tasted my food today, madam. I am telling the truth.
I was very confident that this was the best dish so far.
I have always lived my life like that.
I was in the corporate before I became an actor.
Everyone used to laugh at me.
I did my MBA and then became an actor.
There were models out there. I didn't even have a portfolio.
I survived it. I survived it for 18 years.
I did 20 shows on TV.
It is god's grace.
So, I am a go-getter.
If I believe in something, I don't let it go, sir.
- Gaurav, let me tell you something. - Sir.
When I was in college back in the 90s.
They never taught us how to cook Indian food.
They always told us to learn about French food.
Western food, in general.
They said, 'Desi chefs cannot be Michelin-star chefs.
'They are always white men.'
I said, 'our time to shine will come'.
I am getting goosebumps while I notice something in your eyes.
Everyone in our class opted for Western food, except for me.
I didn't get a job after school.
They think that Desi chefs doesn't deserve anything.
I went to America.
I was still stubborn about making Desi food shine.
It was as if the clock changed.
All the clocks switched to a different time.
Donald Trump is going to be America's president.
The number one reservations
in America is an Indian restaurant.
[applause]
That is Vikas Khanna's restaurant.
[applause]
Stubbornness.
I was stubborn to make Desi food shine.
I changed my jobs. I changed my gears.
When you start changing a gear
you start from the very bottom.
We literally have to start from scratch.
[motivational music playing]
I saw that madness in you when you weren't giving up.
[motivational music playing]
I don't know whose powerful blessings you have.
Otherwise, I felt that you both were going up.
- Good job. - Thank you.
Thank you.
Yay!
[applause]
Now it is time to tell you
about the three teams that would stay in the race.
[suspense music playing]
I think it is obvious.
Red team - Teju and Dipika.
You are definitely in the race for the immunity pin.
Well done.
The second pair who are safe
and who will go ahead in the immunity pin race
are...
- Yay! - Faisu and Rajiv.
Rajiv and Faisu.
You are proceeding to the next round.
Oh wow!
Now there are two teams left.
The team which is out of the race for the immunity pin
is...
Pink team.
We are saved.
Gaurav and Nikki.
You will continue in the race for the immunity pin.
Thecha!
'Tomorrow's preview.'
'Today's challenge is'
'replicating Vikas Khanna's dish.'
'If I was you, Gaurav, I will be really worried.'
'Oh!'
'I just can't afford to lose the immunity pin.'