[intense music playing]
'Oh!'
'It's gone now.'
'Are you crying?'
'Are you out of your mind?'
'I just can't afford to lose the immunity pin.'
One hour ago.
Welcome to MasterChef.
My name is Farah Khan along with
the pride of India, Chef Vikas Khanna and Chef Ranveer Brar.
And now let's welcome our celebrity cooks.
Come on out, guys!
Welcome!
[door opens]
- [applauding] - Yeah! Come on, guys!
All the best! Let's go!
[applauding]
One of the six celebrity cooks will get
the immunity pin.
[scoffs]
So, celebrity cooks,
the mission is 'Win the pin'.
- Yes. - Yes.
Considering the history of MasterChef,
there are 95% chances,
that the winner of the immunity pin
- has made it to the finals. - Oh wow!
- Wow! - Absolutely!
- That means it is a lifeline. - Yes.
So let's bring on the challenge.
- 'Chef!' - 'The challenge to win the immunity pin
is surely not going to be easy.'
I am very excited
and at the same time, I am really very nervous.
I wonder what the challenge must be like.
Will I be able to get closer to the immunity pin?
As everyone is competing for the same.
Today, you are going to face a tough challenge.
Let's call upon a renowned chef
- to put up this tough challenge. - Woah!
- Chef? - Woah!
Should we call the chef?
- Yes. - Vikas, will you call him?
- I'll do it. - Please bring him.
- It's an honour for me. - Please get him.
[scoffs]
Very proud to have this chef with us on our show.
Please welcome...
Chef, please come.
[cheering]
Not just a few times...
He has won the Michelin Star eight times.
We were so anxious
and so happy to see Vikas sir in the chef coat.
[triumphant music]
I am getting goosebumps and my eyes feel numb
looking at Chef Vikas
entering in such a grand way.
- [applauding] - [cheering]
Whoa!
This was a brilliant surprise.
Fantastic!
We are not speaking of a chef
who won the Michelin Star once, twice or thrice.
He won the Michelin Star eight times.
This dish is going to be super tough.
His newly opened restaurant Bungalow
has won the Michelin Bib Gourmand Award.
In the near times of this century,
it is the first Indian restaurant
which won three stars.
- Wow! - [applauding]
In America, it is officially
the restaurant in which it is the most difficult
to get a table reservation. That's Bungalow!
Congrats!
Getting to the point,
we will get a reservation when we go to New York
- in his restaurant. Am I right, Chef? - Thanks, Chef.
Please!
Don't let our marks impact our reservation.
And let me tell you,
he has worked with
one of the top chefs in the world including Gordon Ramsay.
Wow!
His achievements have left their mark
- in the White House too. - Oh!
[applauding]
Wow!
Chef, I want to know... Shah Rukh Khan has tasted
this dish of yours in Bungalow at New York.
What was his reaction?
I told Shah Rukh Khan that I would send food to his hotel instead
but he said he wanted to visit the place
that represents my ancestors.
He said after a long silence for years,
my brother came back with his force.
He wanted to come
- and celebrate that. - Wow!
There are three people in my life that have my heart.
My mother,
- Sanjeev Kapoor and Shah Rukh Khan. - Wow!
Their presence in my projects is very important to me.
And what about both of us?
[laughing]
You are a part of the team.
- Chef, shall we show the challenge now? - Thank you.
Thanks a lot for sharing this lovely story.
Alright.
- Let's talk about your challenge. - Yes.
Your challenge today
is to replicate the dish
- made by Chef Vikas Khanna. - Whoa!
My God!
Come on.
Come on up here.
- Hurry up. - We shall directly go up there.
- Are you ready? - Absolutely.
Whoa!
What?
[intense music playing]
What?
- What is it? - Oh my God!
Can we see it?
It looks like Jupiter.
Is the 'rangoli' edible?
Everything on the plate is...
- Everything is edible. - What?
This is also edible.
- Is this edible too? - Yes, it is.
- What is this? - Everything is edible.
The name of this dish is Brahmand.
Brahmand.
The universe.
The dish displayed by Vikas sir
was named Brahmand.
We were only mesmerised looking at that dish.
How could he create something so beautiful?
2024 has been
a significant year for Indian food industry.
- Global domination of India Soft power. - True.
And I think that the universe
is again controlled by India.
That's right.
The glass dome on this dish
is made with Liquid Glucose.
- 'Oh.' - Okay.
And the 'rangoli' is made of
raspberries
and ripe mangoes.
And the panjiri
is made of pippali
also known as long pepper.
The ring is made of Laung Latika
and some drops of mousse made from khoya and cream.
We filled it
with coconut payassam.
- Payassam? - Oh!
And it has a raspberry filling in it.
It is a very big moment for us to celebrate
India with so much pride.
- Ready? - Yeah.
Woah!
This is an important part of our dish.
You can see
how delicate this is.
[music playing]
Layers after layers.
It is holding all the liquid inside.
[thrilling music playing]
While tasting the dish,
I was trying to understand the flavour
and I couldn't believe that so many varied flavours
can be added in just one dish.
Chef, it was too delicious.
[applauding]
Keep up your spirit.
- Yes! - You have two hours.
The world class pantry of MasterChef will be shut today.
All the ingredients and the written recipe of the dish
will be placed on your respective counters.
- Okay. - Thank God.
So let's get to it, guys. On your marks!
Get set cook!
- 'Whoa!' - 'Come on, guys.'
'All the best.'
This is coconut cream.
Cardamom powder.
On the pan.
Gaurav is writing something on the given recipe.
He is making changes to the recipe.
Measure everything properly on the scale.
It's a dessert after all.
You cannot mess with the measurements.
We are here to disturb them.
Yes, of course!
That's where their patience will get tested.
Your momos tore apart.
[laughing]
Mother's rice also were overcooked.
[laughing]
It's very tricky as I am
making a dessert for the first time in an immunity pin challenge.
The stakes are very high.
The most difficult element
of today's dish is the mousse
because the consistency of a mousse
has to be correct
and it must freeze at the right time.
Sugar dome is the most difficult part of it.
There is a chance
it could burst on us while we try to create it.
I will surely win if God wishes.
I will try my best to become the first Celebrity MasterChef
to win the immunity pin.
[intense music playing]
Looks like Rajeev is
performing an experiment at the chemistry lab.
Looks like he is creating a formula for sulphuric acid.
I am going to win this.
Stop talking now.
Rajeev is very serious.
I would have been up there with all of you otherwise.
Oh wow! You would have been here with us.
You were down because you kept joking.
Only God knows what will happen if you get serious.
"Oh no! What am I supposed to do?"
[suspenseful music playing]
I started boiling the milk
to make the rabdi.
I will add raspberries
after it cools down. Meanwhile,
I started to cook an important element,
the mousse, with which the ball
will be made
and frozen.
[suspenseful music playing]
Teju, this is correct.
No need to chop it any further.
It will perfectly melt
when you add hot liquid on it.
What are you done cooking already?
I have whisked this
but I can see lumps in it.
You can still keep whisking it and break the lumps.
Just use your muscle power
and you can completely dissolve it
- if you whisk it at a good speed. - Okay.
You'll break it down.
- See the batter. - Yeah.
- It's getting smoother. - Yeah.
[intense music playing]
What is your next step now?
Sir, I will whisk the whipped cream now.
And I will keep adding it in small proportions.
Keep in mind, while we beat the cream
maybe to make the mousse
or to bring it to any desired consistency,
the cream must be cooled down first.
- Okay. - Try if your bowl cools down too.
- Okay. - You will
produce heat when you whisk it further.
It might turn into butter.
It's very important
because this is going to enhance the flavour of your mousse.
Thank you, Sir.
[intense music playing]
I think a recipe has no soul.
The chef
adds soul to the recipe.
And I feel all the six celebrity cooks
are making their dish with a lot of love today.
[intense music playing]
Celebrity cooks, half an hour is over.
Only 90 minutes left.
And make sure you have time for the sugar dome in the end.
You will have to make more than one attempt to create it.
[clock ticking]
'I looked at the clock, and I went'
no, no, no, don't go too fast.
By now, your spheres should be in the blast freezer.
You guys are all running late.
'I was the first one.'
The first one in the kitchen to put it into the freezer.
I'm so happy. Rajiv, well done.
You're on fire today!
[tense music playing]
'I made four of them.'
'I'll have two pairs.'
'And I made the other to be on the safer side.'
So that I have a backup sphere if anything happens to one.
Very good, Dipika.
I can see all your efforts.
'I was completely focused on the dish.'
My mousse is ready. I put it in my piping bag
and quickly into the mould.
I put it in the freezer and came back.
Faisu?
Everyone's put theirs in the blast freezer. What are you doing?
Ma'am, everyone did it quickly. I made it with love.
There's no time for love. It's time for war.
- Yes. - Hurry.
Faisu, fill it with the red thing!
- You forgot it. - 'I hear Archana as I go.'
'Faisu, you didn't put the raspberry filling in it.'
'And I see everyone else did it.'
I ran back quickly.
Use a spoon, or you'll spill it.
Thank you, Faisu. I made a bet on you.
Don't make me lose the bet.
She bet on you.
Why are you jumping like a crazy person?
- [comic music plays] - [laughs]
'I know I have less time. A lot of pressure.'
'After pouring the filling, I ran to the freezer'
'and put the mould in it.'
I ran back to my station
and started working on the second step.
'And the second step was to make 'laung latika'
'that was the ring in the dish.'
[intense music plays]
So making 'laung latika' requires a lot of focus.
And the trickiest part
is that if you leave it in the oven even a minute longer,
you're gone. It will be ruined. You have to make it again.
We'll keep it for...
Let's keep it for ten minutes. Okay.
Now this is done. Now next.
[tray clatters]
Mine are breaking, man. [indistinct]
[music intensifies]
Do you think it's overcooked?
I pre-heated the oven for too long, chef. A little.
Do you have a second batch in?
- No, just this. - Shouldn't you have?
[tense music plays]
I made only three.
- So you have two. - Yes.
So what's that for? To use it here, man.
[tense music plays]
If I were you, Gaurav, I'd be really worried.
[tense music continues]
It's an important element of the dish.
These are overdone.
'I hear Chef Vikas tell someone'
'that their 'laung latika' is burnt.'
And I'm like, 'Oh, no!'
My 'laung latika' is still in the oven.
- I forgot about them. - [tense music plays]
Guys,
Dipika's 'laung latika' were perfect.
I don't know how you didn't smell it.
Yes, I got distracted.
And this is not even the most difficult part of the dish.
The next steps are far more difficult, guys.
Please pay attention to the ovens.
'No matter what,'
I know, every two minutes, every two seconds,
I'm going to crouch and check on their colour.
Celebrity cooks, half the time has passed.
You have one hour left.
[music intensifies]
Oh my God. Perfect.
Should I take mine off?
This is just perfect.
At least these are perfectly done.
Do I do it when they're hot?
Yes, cut it while it's hot.
That's the only time you can cut them.
Yes, it's perfect!
Cut it.
Hold it and cut the edges with the knife. Do one.
This is how you cut it. Press it into it.
Use both hands.
Okay? Now remove the edges with a paring knife.
Nikki is the first person to get this right.
Nikki.
You go, Nikki!
'I've cut out the first circle perfectly.'
'I cut out the second one similarly,'
and even that's perfect. And I'm so happy with it.
'Luckily, I got two in the first go.'
And I think I saved a lot of time there.
Now that's called confidence.
Thank you, sir.
It didn't look like it would work,
but you have luck on your side.
My ring broke.
Why does this happen to me?
Is this bad karma?
'Moving on,'
'I started on my next element.'
'I brought out the element'
from the blast freezer.
I took the two semi-spherical domes
'and put them together, placed them on top of each other.'
'Then we move on to putting the ceiling on top.'
And prepare the ball.
The sequence to make the dish
is to make the 'payasam' first.
- For the inside? - Yes.
- The round one. - For the sphere.
[energetic music playing]
Then you make the raspberry 'basundi' filling.
They take them and freeze them in the blast freezer.
And everyone's done it in time.
- Which is a good thing. - Faisu was late.
Faisu was the only one.
But I noticed something.
He's the only one who's done a clean filling.
The cleaner the filling is on the inside,
the cleaner the sphere or the ball.
Everyone's sphere should be frozen hard.
'I have two pieces ready.'
So I'm at ease, that, okay,
at least for the one ruined element, I have this one done well.
So now I have everything ready.
I think, so far, Dipika and Teja's work
- has been the cleanest. - Precise.
You can tell how things are going by one look at their counter.
I mean, look at that. Teja's orb looks so good.
It's good, but there's one more difficult step left.
Coating it with a layer of cocoa butter.
For that, you need to dip it in the cocoa butter
with a lot of focus.
It has to temper well,
so that the layer outside isn't too thick or too thin.
It's very important,
and she's getting there. And I'm sure she's gonna do it.
[intriguing music playing]
You have only half an hour left.
Celebrity cooks,
remember, time is not on your side.
There is no plan B, C or anything at this point.
[music intensifies]
Celebrity cooks, before making the glass domes,
remember, the ratio is always 2:1:1.
Two parts sugar, one part glucose and one part water.
[intense music continues]
Caster sugar, 150.
This is just half the picture.
We're not at the climax yet.
Tejaswi, what's left now?
Just one last thing, the dome.
- It isn't 'just' the last thing. - It's the main thing.
It's the whole thing.
- [laughing] Yes. - Okay?
Faisu, start working on the dome.
Do it slowly, or you'll burn it.
Now comes the most difficult part of the round.
'Sugar dome, this is the tricky portion.'
'Because the sugar, glucose and water'
'has to be heated to a specific temperature.'
'And I want to tell you.'
We thought it would be like water boiling at 100 degrees.
So it would take five minutes.
'But I soon realised that it takes a while.'
I'm waiting and waiting...
The temperature just won't go up.
There's no change in the thermometer.
Look at it with anger. It'll rise in no time.
That's how I did it.
I'm out of anger, but it's not changed.
Turn it towards Nikki then.
She has a different thermometer.
- [laughs] - [tense music plays]
It's up, it's rising.
- Keep an eye on the temperature. - Yes, sure.
- It just crossed 100. - Where do we want it?
We have to be careful once it reaches 140.
- Take it off immediately at 148. - Yes.
- And cool it to? - 115.
Very good.
What's the temperature now?
- Right now, it is... - I mean, yours.
I don't know, maybe 500 or 700. [laughs]
[tense music playing]
I don't think they've ever checked
their own temperatures this carefully.
[laughs]
Everyone's checking their temperature.
[intense music plays]
'I have a habit, I like things to get on quickly.'
'So I turn up the heat.'
'I turned up the heat here too.'
And I was trying to see if I could start with the plating,
but then I smell something burning.
[music intensifies]
'When I look, the sugar...'
The sugar dome is supposed to be transparent,
but my sugar had caramelised!
I was like, why is this yellow?
What have you done, Nikki?
You cannot use this batch.
And Chef Vikas' dome...
- Had a different colour. - Yes.
It wasn't golden like this.
- It was transparent. - Yes.
This means you put it on high heat.
Won't the colour change once it cools?
- No, the colour won't change. - No.
- Okay. - And the dome is important for you.
You know why, right? Because you're from Dombivli.
[laughing]
One, two...
The temperature will get there.
[intense music plays]
Hail Mother Goddess!
'Finally, the liquid is ready.'
I take the bowl with the cling wrap
and pour the liquid on it.
And as soon as I push it down,
'the cling wrap comes off.'
[music intensifies]
Oh no!
- It burst. - That's why the glasses.
The sugar has cooled a lot.
- Okay. Do it again? - Yes, do it again.
Secondly, this is too...
It's cold, and it is thick.
- You see the air bubbles? - They shouldn't be there.
It has air bubbles
- because you overworked the sugar. - Okay.
[music intensifies]
'The dome was rising so well.'
It was beautiful. It was clear.
It was so good and big, and as I was pressing it,
my hands started trembling.
Oh, no. What...
Oh!
Look at what he's doing. What's he checking?
- [sugar cracks] - Oh!
- It broke. - It broke!
'What happened to the dome'
really hurt me.
Very well done, Nikki.
At least you got the technique right.
- Have you seen this before? - Never.
Look at Nikki's.
[music intensifies]
It has colour. So you can attempt another one.
I'd make another.
'I now understand the procedure.'
'I'm confident that I can make the sugar dome now.'
'I tried to replicate Chef Vikas Khanna's recipe.'
I want to make a transparent dome like he did.
[tense music continues]
Celebrity cooks,
the recipe before you
is your way to the immunity pin.
Don't lose your way.
'I can see the dome rising beautifully.'
'The tricky part is pushing the wrap down steadily'
while using a lot of force.
[music intensifies]
'I knew this was a difficult challenge.'
I never imagined that it would be this difficult.
[grunts]
My hands are getting tired.
Don't let up. It'll lose air.
Don't speak until it's done.
I think it's tearing apart. I think it's moving.
[dramatic music]
- How long do I have to do this? - Until the sugar sets.
If the sugar has any moisture,
it'll release all the air. Wait a bit.
Be patient. Hold.
Don't leave it. It will release the air.
- Nice. Glory to the Goddess. - Glory to the Goddess.
I'm praying that
it sets in the first take.
Or else I'll have to repeat the heating process
and do it all over again.
That'll take up a lot of time.
If I want to win the immunity pin,
then this will be a very important point to gain.
[dramatic music]
Wow, Gaurav!
So good!
- Glory to the Goddess! - Glory to the Goddess!
Can you make one for me?
[dramatic music]
Wow!
My hands are shaking.
Pushing the sugar dome has
used up so much of my energy,
that my hands are shaking now.
Don't touch it in the middle. Hold it from the side.
Not the centre. It will fall apart.
[tense music]
- Very good, Tejasswi. - Superb, Tejasswi!
Very good!
Celebrity cooks, only 15 minutes
remain between you and this immunity pin.
Don't give up. Let's go!
I'm just putting a lot of pressure on myself.
I'm pushing myself to complete it.
I have to do it.
Dipika, keep pushing. Don't give up. You'll be fine.
[dramatic music]
I pour it for the second time. As soon as I start pressing it,
the cling wrap tears again.
The cling foil has slipped.
I'm scared and panicking.
Why can't I do it? My solution is almost finished.
I only have a little solution left.
If I cannot make the sugar dome with this,
I'll have to make the entire solution again,
which will take a lot of time.
Ah!
Rajiv, careful.
Let the dome rise.
It's burning!
- Let it rise! - You do it then.
- Did it break? - To hell with you!
Rajiv!
It's going to break. It's going to break.
I'm so scared. If this breaks,
or it has any cracks,
I do not have any time left to make it again.
[dramatic music]
As soon the plastic gives,
and I place the sugar dome carefully,
Ah!
I got so relieved!
I have made the sugar dome on time.
Come on, Faisu!
- He's done! - Come on, guys!
I'm making the sugar dome,
it's proper and transparent.
But my arms betrayed me.
And I let go of the ring.
Air rushes into it. It's gone.
My sugar dome is not ready.
[dramatic music]
Sign out, man. Just take it out.
[tense music]
Last one minute!
[dramatic music]
95% of the time, whoever wins the immunity pin
gets to the finale of the show.
That's why, I need to win the immunity pin.
Oh God!
I'm praying to the Lord to save me today.
I had set my mind on winning the immunity pin with this dish today.
But my hands are shaking. I have no idea
how I'm going to complete this dish.
I know my dome isn't deep enough.
So I try to cut it.
That helps a little.
But I only have the last 30 seconds.
I can't do anything else.
I don't know if I'll be able to present
anything or if I will go up to the judges
with an empty dish.
[dramatic music]
Last ten seconds, celebrity cooks!
- Ten. - Nine.
- Eight. - Seven.
- Six. - Five.
[dramatic music]
- Four. - Three.
- Two. - One.
[applause]
Time's up, step back.
[cheering]
Let's see how well your stardom fares.
[applause]
The sugar dome I made was not transparent.
That hit my confidence.
And I did not want to lose the immunity pin.
I panicked a lot.
[emotional music]
Are you crying?
I couldn't even make it. At least you have one. Why are you crying?
Come on, silly girl.
Look at me.
Take a look.
Compare the difference.
[emotional music]
Take a look.
Don't cry. You've done well.
I just can't afford to lose the immunity pin.
Let's see what happens.
- Shall we begin tasting? - Please.
We all should be proud
that all of our dishes are ready.
Pat yourselves on the back.
At least I completed all the elements.
Tejasswi, please bring us your dish.
All the best.
- All the best. - Thank you.
[pleasant music]
[dramatic music]
Chef, it's your dish. You should go first.
I'm happy that
you were able to make the sugar dome.
And I'm sorry that it looks like an octopus.
Still, I feel it's a beautiful attempt.
Thank you.
Do the honours.
Oh! Beautiful.
Wow.
There was a point when you said you couldn't do it.
You endured it beautifully.
After watching you cook today, I can definitely say
that you'll go far in this show.
Thank you, Chef.
- How was it? - They didn't eat it.
- What? - You have to go and place it.
Then they'll say it's beautiful.
Then they'll tell you to leave.
They'll eat it in secret.
If the dish isn't made well,
at least I won't be humiliated in front of everyone.
- Oh, beautiful. - Oh, lovely.
- I'm really scared. - I'm very scared.
[tense music]
Yummy.
About the textures, the thickness of the cocoa butter,
it's perfect for me.
The thing that stands out the most for me,
is the payasam mousse.
I don't even have a sweet tooth but I can eat this whole thing.
The snap of the Laung Latika,
it's quite feathery.
The colour is maintained exactly like yours.
And she was the first one to get this right.
Just look at how
translucent this is.
The universe you'd created,
this one is quite close to that.
If we look at the seven elements, five elements
are quite close.
The element of the dome,
it's not exactly similar.
But it's made with finesse.
Right?
And it tastes exactly like his did.
The one element that she did outstandingly well
is the mousse, I think.
Mousse and the panjiri for me.
- Perfect. - She understood.
The perfect nuttiness of the pistachio
with the cashew nut, beautiful.
Chef, this first dish by Teja,
I feel the others have a tough time coming for them.
It's going to be quite impossible
- to beat this. - Faisu, please bring your dish.
[tense music]
- It literally looks like water. - Wow.
Faisu, what have you made?
I've made the universe, sir.
The universe.
Oh wow, Faisu.
If you'd been told a week ago that you'd have to make the universe,
I would've lost my mind.
Break it for us, please.
Oh!
Lovely, Faisu.
- Thank you. - All the best.
[cheering]
What were you doing for so long?
They said that I'd won.
No, they said you've won. Tell Tejasswi to go home.
[chuckling]
I hope it flows in the middle.
I love the taste but I feel that
the colour of the glass dome is a bit too caramelised.
It's leaning towards yellow.
And the texture of the panjiri is lacking.
The taste of the payasam mousse,
basundi, Laung Latika is gold.
Chefs, what is really standing out for me
is Faisu.
The boy from Behrampada
who has never seen or heard of such a thing
will recreate a Michelin-star chef's dish
to look almost
80% similar.
- Yeah, I agree. - For me, the standout
thing of this dish is Faisu.
Can we have Nikki next?
[applause]
I don't know why I find this colour so beautiful.
Will you change the colour of your dish to this?
That's a difficult colour. You run the risk of burning it.
What's the trick? Tears?
- Tears. - Nikki,
what happened? Why did you have a breakdown?
I had a bad breakdown, ma'am.
I mean, I was very scared
about the colour difference.
What will happen?
I did make two more of them.
They were properly transparent.
But my shoulders were hurting so much.
That I just couldn't do it.
Beautiful attempt.
- Thank you so much. - It's a lovely attempt.
The gloss of this dome is better than anybody's.
Come on, break it.
- A universe full of tears. - Come on.
Glory to Lord Ganpati.
[pleasant music]
That's it. Don't break that.
You broke the entire universe.
Huh.
Alright, Vikas.
Please cut the cake.
I'm very happy
that my dome was appreciated.
Even though it's different.
The sphere has been compressed because
the body of the sphere
from the agar agar, added to the mousse with the payasam.
Is the panjiri less?
- Yes. - Right?
It's less and it has been ground completely.
It's definitely not the best panjiri by far.
- It's not good. - It's too fine.
It's like powdered biscuit.
[tense music]
The shine and texture of the sugar is nice.
The colour let us down because it's not exactly similar.
Even Teja's wasn't exact.
But her panjiri was very balanced.
Farah, if you ask me, it's...
Really? That close?
Because this mousse tops Teja's.
Her panjiri topped this.
It's quite close.
This will be the highlight for me.
How delicate it is.
And also how smooth
the mawa mousse is.
So let's see if someone gets everything right.
Shall we call Rajiv?
Rajiv, please bring us your dish.
[pleasant music]
Rajiv, if you were in a black apron today and
this was an elimination challenge,
- would you have been eliminated? - 100%.
Sugar is quite an alive element.
Its property changes every second.
I think you were not able to get a hold of that.
It was tough. For me, it was tough.
- Thank you, Rajiv. - Thank you, Rajiv.
[dramatic music]
- The panjiri is good. - Right?
- The payasam is so good. - The payasam is so smooth!
[pleasant music]
I think overall, there were two things that were based on detailing,
- the sugar dome, - He doesn't have any patience.
- Patience is needed for cooking. - Sugar work needs patience.
Patience and stasis.
And both elements were sugar-based.
Rajiv doesn't have that calmness.
He doesn't have it as a person.
Who's calling Gaurav?
Gaurav.
- All the best, Gaurav. - Yes, Chef.
- Gaurav, please bring us your dish. - Careful.
[pleasant music]
Very well done.
- Thank you. - I wanted to say it looks wow.
- I don't know about the taste but - Thank you.
it looks stunning.
After the first challenge
or even the second challenge,
if you'd have told me that Gaurav would make this dish,
I would've had my doubts.
Not any more.
Thank you.
Stubborn Gaurav.
That is your name now.
Stubbornness is an important quality, ma'am.
Come on, break it.
It'll break.
Fantastic. God bless you.
Thank you so much.
[tense music]
The cocoa crust on top
with panjiri, plays together beautifully.
And the creaminess
of basundi and payasam,
it's an absolute winning stroke for me.
I think the panjiri is very good.
Payasam is one of the best that we've tasted here.
To see any nooks, the proportion
is a little bit off.
Basundi is too much whereas payasam is too less.
But the coating of cocoa powder is very good.
If Gaurav himself had
come and told us that he could make anything like this
after the first challenge, I never would've believed him.
It's very good.
Alright. Let's call the next one.
- Absolutely. - Sure.
Can we have Dipika please?
- All the best. - All the best.
[tense music]
I bring my dish up with full confidence.
But I'm getting very emotional.
Why? Because I've completed my dish.
And it looks very beautiful.
Dipika, if anyone amongst all of you has recreated
Chef Vikas' dish to the point,
it is you.
Almost exactly similar.
You know, in today's challenge we saw two Dipikas.
One was a Dipika before her
Laung Latika crisp burnt off,
and a Dipika after the Laung Latika crisp burnt off.
I must say, Chef, Dipika has been so consistent
from day one to now,
that Dipika has
the bar for MasterChef celebrity season.
- Thank you. - You know, just look at this.
- I mean... - Stunning.
Thank you.
Come and do the honours.
Do it from here.
- Wow. - Oh.
- Thank you, Dipika. - Thank you.
- God bless you. More power to you.
She broke the dome perfectly. Let's see
if she broke everyone else's hopes too.
The best one of the lot.
[tense music]
Perfect ratio.
The texture of the payasam,
and the texture of the panjiri,
are opposite.
One is so crumbly and the other is smooth and velvet-like.
The crispness and crack
of the Laung Latika,
oh!
With Dipika, as far as presentation is concerned,
it's absolutely spot on.
The detailing is quite well done.
What has happened is,
I feel that Tejasswi,
- Dipika. - Dipika.
It's become very difficult to choose between the two.
Because both their payasam is very strong.
- Right. - Even the panjiri.
I think this is going to be quite tough and interesting.
And what about Gaurav?
- Surprised. - Gaurav was amazing.
I feel that it's like watching gymnastics
and almost everyone is scoring full marks.
This is a 9.9 and 9.89 difference.
With the tasting, it'll be
- quite a minute difference. - They are such experts
that they'll spot that difference in terms of who's the nearest.
Now, the toughest task. Time for results.
- Oh. - To choose just one.
[applause]
What a day!
What a challenge! What a week!
What a week! Actually...
It was a marathon.
Every day was a new challenge.
There were new expectations and new learning.
But according to me, today's episode of MasterChef
had the most difficult challenge. All of you did an amazing job.
Thank you. Thank you so much.
[applause]
The top three dishes of today
which resembled Chef Vikas's dish
- perfectly... - The closest to it.
That dish was...
Please. Please.
[suspense music playing]
Dipika, it's your dish.
[applause]
The second one is Tejasswi.
Teju.
The third celebrity chef is Gaurav.
[applause]
I was very happy.
The immunity pin will go to any one chef.
Who will win the pin? Chef?
[suspense music playing]
I really really want to get the immunity pin.
There was clarity in all of your dishes.
In all the three dishes
the elements of Chef Vikas's dishes
was represented well. But...
It was a neck to neck battle today.
9.8.9.7.9.9.
The celebrity chef who gets the immunity pin today is...
[suspense music playing]
Dipika.
Whoa!
- Let's go, Dipika. - Thank you.
- Congratulations.
[fun music playing]
- I am so happy to be doing this. - Yes!
Use it wisely.
Congratulations, Dipika.
Thank you.
Celebrity MasterChef Season one
first immunity pin winner
is me. I am so happy.
I am so happy. I worked so hard.
I worked hard throughout the week.
Finally... Finally...
I have it. All the risks I took,
all the hard work, everything.
Everything has proven to be worth it.
In this week's celebrity MasterChef
you all stepped out of your boundaries
and stepped into a new universe.
Let it be recreating a 4000 year old recipe.
Or let it be perfectly cooking a messy egg.
We had a rocking first week.
I have to whistle for you all.
[whistles]
Wow!
Thank you.
'This is liquid nitrogen.'
'You have to use it to cook your dish.'
'Faisu, this is very interesting. But it has a lot of salt.'
'This is the most good-looking dish so far. - Very nice.'
'Today will be Celebrity MasterChef's first'
'team service challenge.'
'You have to listen to your captain.'
'Who will cook which dish?'
'Are you confident about your main course? - Of course.'
'No one is taking your work away.'
'We all are here to work as a team.'
- 'I am also saying the same thing. - Calm down.'
[suspense music playing]