[dramatic music]
We enter the Celebrity MasterChef kitchen with complete enthusiasm.
And I notice there's a wall on the side.
This week, all of you will be tested.
Because this week
is our first ever Celebrity elimination
of this season.
Oh!
Silence falls after this news.
And we all get serious.
Today's challenge is connected to our present.
Because while we live in the present,
we also carry the memories of our past.
Our present is always connected to our past.
You know they say we associate memories
- with certain songs. - Yes.
Similarly, food attracts memory as well.
Absolutely.
And when our memories are connected to home-made food,
everything else just fades away.
We're going to enter a zone that's very close to your hearts.
This wall hides the secret to today's challenge.
What challenge will this throw us today?
We all look at each other trying to figure out what's behind the wall.
Farah ma'am then flipped the first black frame off the wall.
[dramatic music]
- Woohoo! - That's me!
It's a picture of me, my dad, and Karan.
- Aw! - See?
This is from this year's Diwali. In Maharashtra,
we make sweets.
And there's a tradition where we
share our sweets with other families.
It includes sev, karanji...
What's your favourite? Karan-ji?
Karanji...
Karanji.
Why is this photo special?
I'll tell you why. Because this Diwali
was also my father's birthday.
- Oh! - Yeah.
Shall we see the next memory?
- Oh! Who's that? - Who's that?
- Gaurav? - Gaurav! Ah!
- Ah! - Nice!
So cute! Gaurav, which one is you?
The one flaunting in the photo.
It's quite an old photo. It was taken at my grandfather's house.
The special thing is if you look at the plate,
there's mutton.
- Oh. - Oh.
That's my brother Manas with me.
We used to eat together.
And we lived in an area with a lot of kites. So Manas and I,
we used to compete
for an extra piece of mutton to whoever would cut the most kites.
- Ah. - So cute.
And my grandfather used to cook the mutton.
- Wow. - Oh!
And the best part is I don't even eat non-vegetarian food.
But yeah, when grandpa used to make mutton,
his food had that flavour, that love.
That flavour was very special. I also want
to make something like that someday.
Gaurav, I'm sure no one can ever beat that flavour of his food.
Absolutely.
[cheering]
- What a happy family! - Priceless.
When I saw that photo,
I got emotional.
What was the occasion, Dipika?
- Ruhaan's first birthday. - First birthday.
Aw.
These two are the strongest pillars
of my life.
Sometimes, you're just going through life
and not actually living it.
Shoaib came into my life
and he made sure that I lived for myself.
He got me to revive all my interests
that once brought me such happiness.
And I think he is one of the biggest reasons
- that I'm standing here today. - Amazing.
Beautiful picture.
- Ah! - Aw!
- Brilliant. - Faisu.
You can see that white tripod stand,
- Yes. - Yes.
- and that backdrop behind me, - Yes.
that's a 10-year-old picture, ma'am.
That backdrop was the door to my house.
I had a 10x10 square feet house.
And my father had brought a white door
from the scrap yard.
I'd just begun making videos at the time.
I used that backdrop
to hide the fact that I belonged to the slums.
He made these videos
and became India's number one TikTok-er.
Yeah.
Sir...
That was the golden time of my life.
I was hustling hard
for my life.
Things were quite bad
but then everything got sorted out.
The most beautiful thing about you
is that you don't sell your principles.
- And that'll take you far in life. - Yes.
You will grow into a tree that
will lay down its seeds
and help many other Faisus' like this.
- Wow, what a lovely thought. - I can say that.
[applause]
[crying]
That's her brother.
[sobbing]
- Hey. - Nikki.
Nikki, who's that with you?
Ma'am, he's my brother. He's no more.
[sombre music]
How old was he, Nikki?
He was three years older than me.
He was 29 when he passed away.
- When? - Three years ago.
- During Covid? - Yeah.
He had multiple organ failure.
- What was your brother's name? - Jatin.
I think wherever he is, Jatin is watching over you.
- He is. - And he would want you to be happy.
I know how it feels. I lost my mom this year.
And that grief will never go away.
But we have to move on. You know what I mean?
I'm not able to move on. I haven't
even been able to cry with my parents.
Because if I cry, they'll cry more.
Out of my own experience, I feel
you should make their memories your support and move forward.
[cheers and applause]
Pressure.
How long ago was this?
I started my YouTube channel in 2014.
This was after a decade.
After 10 years, in 2024,
my hard work was appreciated at a national level.
This is the most beautiful moment of my life.
- Wow. - Wow.
A happy memory. Well done.
[laughing]
One by one,
everyone gets to see such beautiful memories.
The memories are special to each contestant.
It was a photo of me and my son, Abhijeet.
I was so happy to see that.
It was very beautiful and MasterChef gave us
a chance to relive all those memories again.
Celebrity cooks, let's get to the challenge now.
Today, you have to make an innovative dish
that not only balances ingredients
but also a dash of emotions.
The dish should reflect your story and your memories.
Add your memories to your dish in a way
that makes your dish unforgettable.
This dish should be your tribute to your loved ones.
The biggest drawback of emotion-driven cooking is emotions.
Sometimes we get too emotional
and try to do excessive with our cooking.
These mistakes tend to happen, do be careful about that.
Today's dish is definitely special.
There are emotions involved.
But nevertheless,
I want to do well in this competition.
It's a tribute to my brother.
So I'm going to take this challenge very seriously.
For this challenge, you will get 70 minutes.
The celebrity cook to
have the best dish today
will get a huge advantage.
Please, God.
These advantages are very beneficial.
So I will do my best today
to make the best dish.
Today, MasterChef's world-class pantry will open for two minutes.
- Two minutes? - Two minutes!
And those two minutes are included in these 70 minutes.
- What? - That's not good.
- We won't get anything... - In two minutes.
Your 70 minutes start now.
- Let's go! - Careful!
We run!
And I got scared
that we might lose our two minutes in running.
I'm adding whatever I can to the basket.
- Where's the cornflour? - Where's the basil?
Where's the feta?
You finished all the butter!
I needed butter.
Come on, guys! 30 seconds only!
Dipika, did you take this?
- You want it? You can have it. - Yes, I'm making lamb chop.
Thanks to Dipika,
she gave me the meat.
I wouldn't have been able to change my dish at the last minute.
10 seconds!
Ten, nine,
eight.
Four.
Where's the maida?
- On the left! - Three.
- Left? - Two?
One. Stop!
Out, everyone.
I get my ingredients to my desk quickly.
I wanted to make apple rabdi for Ruhaan
but I realised I forgot apples.
I let it go and moved on to cooking.
At least I could make the rabdi. So I put the milk to heat.
On the side, I started to cook achari mutton.
Because the most important thing is that the mutton
needs to cook properly in the given time.
You cannot serve raw meat.
I'd already decided
to make my father's favourite tambda rassa and vade.
[dramatic music]
I want to dedicate this dish to my brother.
Because he loved fish.
Today, I'm making pana cotta with poached pear.
When I'm making this dish,
I find that I'm not thinking about
what happened last week.
I'm focused on my dish.
My son loves non-vegetarian food.
That's why, I'm making fried chicken.
I don't know what's happening to me today.
I keep feeling like I've forgotten something.
I don't know what it is, but I'm sure I've forgotten something.
Then I thought
about what should I make that
relates to my childhood.
So I thought of making lasagna. It's a difficult dish.
I don't know if I can pull it off.
But I will definitely try.
Today, I'm making a coconut cake.
I don't know how I'll manage it.
I am worried but I don't want it
to reflect on my face.
I'm getting tense.
[dramatic music]
When I'd started my channel,
the gulabjamun was my most popular recipe.
But it was made of bread.
I thought instead of using bread,
I could elevate it better since
I'm in the MasterChef kitchen.
So today I'm making gulabjamun cheesecake.
I fry two gulabjamuns.
They turned out good. So I was sure this could work.
But after those two,
the gulabjamun started to break apart in the oil.
I started getting worried.
My entire dish rests on these gulabjamun.
And if they don't turn out right,
what will I show to the judges?
How will I face the people?
[dramatic music]
We've been doing MasterChef for so long,
and this challenge is always
the most beautiful.
What is one such memory
for you,
- that connects you to food? - Look at this.
This is me with my grandma.
She's looking at you so lovingly!
She's my guardian angel. The best cook in the world.
- You still remember the flavour. - Of course!
When my grandma got old,
she was almost 100 when she passed away,
she used to add sugar to a lentil soup.
Or salt to some tea because she couldn't see properly.
That's why, I started cooking.
- To help her. - Also because we needed food.
That's where my cooking journey started.
You know times change, feelings change,
but the emotions attached to the food never changes.
In the midst of these emotions, I hope they don't forget
what their mission is today.
Celebrity cooks.
20 minutes up. 50 minutes to go.
[dramatic music]
Abhijeet. Oh my God.
Oh, what's happening here?
- Purple cabbage. - It looks beautiful.
What are you making? Oh wow, Abhijeet!
At my home,
whenever my kids are stressed
with homework or exams,
I make dimsums for them. So I'm making dimsums today.
Never in my life did I think
that Abhijeet Sawant, a good Maharashtrian boy,
is going to make dimsums.
- Good. - It's the magic of MasterChef.
Oh, look at this.
Look what dad is making. Dimsums.
My kids have given me a lucky charm.
Lucky charm? Oh, so sweet. Did they make it themselves?
Yes.
- This is crocheted. - That's the thing about daughters.
- Let's hope you're on top today. - Yes.
When you're making a dish just for the sake of it,
it's different.
But when your family's emotions are attached to it,
the pressure is tripled on you.
Faisu is cooking!
- Hi, Faisu. - Hi, ma'am.
What are you making?
Ma'am, I'm making the pur*e for the dabba gosht.
I will serve it with the lamb chop.
This is different. Normally there are no lamb chops with dabba gosht.
- Something is burning, Faisu. - This got burnt.
- I need to make it again. - Start over.
Careful.
- The flame is too high. - Can I see the lamb chops?
Lamb chops.
I've marinated them, sir.
- What have you added for sourness? - Lemon, sir.
You've become a professional, Faisu.
Did you think you would go from there to here?
No, ma'am. I didn't. That's why, I am here today.
But you're having fun. What I like is, he's enjoying himself.
Even I never thought cooking would be so much fun.
I don't realise how time goes by.
I've decided I'll be the one to make delicious dishes on Ramzan.
Faisu, can I tell you something?
When you stir fry something in regular oil,
the flavours decrease.
If you add some flavour, some spices
to that neutral oil,
it will enhance the flavour of this lamb.
That will enhance the taste of your dish.
That was your tip of the day.
Oh!
[flames sizzling]
When I added the onions to the pan, the pan roared into flames.
I felt like the set would burn down.
[tense music]
Rajiv is trying to burn me.
[laughing]
I thought I could make French fries.
When I started making the French fries, I realised I'm in trouble.
My French fries fell apart.
I don't know what I should do.
My cake batter was not ready because what I'd practised at home,
it was quite watery.
I didn't know if I should whip it more.
I was getting confused.
But I thought I should be confident and have faith.
So I put my cake in the oven.
Chandan was working beside me.
Whatever Chandan was making looked so interesting,
I don't know what it was.
But I realised that this week is going to be quite challenging.
Because the ones at the bottom looked so confident today.
And they were quite
restless to get to the top of the lot.
[dramatic music]
Chandan, I don't see any paratha or any vegetable here.
Yes. Today, I tried to play
with the memories of my past.
How?
When I was a child, I saw all these rich people
eat these fancy dishes.
So,
when I was in 7th or 8th grade, I'd seen a dish but I'd not tasted it.
That's what I'm making today. Pana cotta with poached pear.
With a strawberry sauce.
Oh! What will the people of Amritsar say when they see this?
When I make parathas,
I have to think if it's MasterChef level or not.
It's good to take a leap of faith.
All I'm saying is, you've taken a long jump here.
When you land, we'll have to see if you land
on your feet or your head.
Then I remember them questioning
what I was making.
Why was I in the show?
I need this dish to be immaculate.
You're completely concentrated.
- What are you making? - Dipika.
Because it's about family, it's about remembering them.
Shoaib's favourite is achari mutton.
- I'm making that here. - Oh, I've tasted that before.
With naan bread.
And Ruhaan loves sweets.
And he loves his fruits.
That's why, I'm making apple rabdi.
- Wow. - And I've also
pickled some of it,
chillies and shallots.
Will you finish in time?
Yes, I will. My only worry is this.
- Is the mutton cooked? - It needs a bit more time.
Cook it.
All the best, Dipika. I'll only say one thing. Don't overdo it.
Don't try to impress everyone. Okay?
Yes.
I'm a little scared.
Because I'm trying to achieve quite a lot of things today.
I'm just hoping that I can complete everything in time.
40 out of your 70 minutes are up!
Only 30 minutes left. Let's go!
[tense music]
As soon as the judges said 30 minutes are left,
I see my gulabjamuns are tearing apart.
I'm thinking about what I can do.
Everyone else is already halfway and I'm still working on gulabjamun.
That worried me. I put the milk to heat
on the other side for the rabdi.
I don't think I can make the gulabjamun cheesecake.
So I'll make rabdi.
As soon as the chefs say 30 minutes are left,
I've only kept my chicken to boil.
My dough isn't ready because I don't have any rice flour.
And I also forgot eggs.
Then I think there cannot be any ravioli in this dish.
I need to think of something else.
Celebrity cooks, good news.
We have decided
to open MasterChef's world-class pantry for you now.
Can I go? I'm going!
I'm really thankful.
I'm running to the pantry.
Where are the eggs? Where are the eggs?
I get eggs and rice flour.
I get curd, apples, ghee.
I get extra because you never know, they could close it.
I thought I got everything I wanted in the first two minutes.
I didn't want to go astray and focus on the dish I was making.
I'm multitasking when
Chef Vikas and Chef Ranveer approach me.
And I thought here we go.
- Is this done? - No, I've just kept it half.
More than half-done.
What will happen to it next, Gaurav?
I'm making these mutton chops the way my grandpa used to.
And since he liked rum, I've made a rum sauce.
It has rum, sugar, and butter.
And he liked potatoes.
But since we're in MasterChef, I want to
give it a MasterChef spin, I'm using purple potatoes.
- For? - For mashed potatoes.
I've also blanched some veggies.
At the end, I'm going to
- Toss? - toss in, yeah.
2-3 things, Gaurav. First, the lamb is already overcooked.
If you cook this any more without a sprinkle of water,
- it'll become quite chewy. - I've kept the stock.
Secondly, your idea is quite good. Rum and mutton goes really well.
But there's no space on your table to work.
- Organise yourself. - Okay, Chef.
Thirdly, the more elements you add,
- the more you have to worry about. Remember that. - Okay.
I didn't try to overcook it.
But I wanted to give it a smoky flavour.
Then I added the mutton stock to tone it down.
So, it was a good input from them.
Kavita, what are you making?
I was trying to make gulabjamun cheesecake.
Some trial and error is going on here. I only see three gulabjamuns.
No, they didn't work out.
That's why, I made rabdi as a backup but it got burnt.
That's okay. But the ones you'll serve, they aren't burnt, right?
No, not yet.
So you've baked the cheesecake. What have you added?
- Cream cheese and whipped cream? - Cream cheese.
- Only cream cheese? - Yes, cream cheese and...
Oh no, I forgot to add creme fraiche.
You forgot?
The pantry is open.
- But it's in the oven now. - It's in the oven.
Let's do one thing. Let's look at the clock.
The cake needs to bake and cool down.
You're running behind.
And thirdly, think about plating right now.
Don't think about what's done. Think of the way forward.
I'm getting tense.
If I don't finish it in time,
then all my hard work will be wasted.
Kavita has problem remembering things.
She forgets chillies, cheesecakes.
- It's fine. All the best. - All the best. Do well.
Then I remember that I also have to make the passion fruit sauce.
I keep remembering things in instalments.
Maybe because the pressure is too much.
[dramatic music]
- Nikki. - Nikki.
What's happening?
I've made fish fry.
I'm not
sure how good it is. I'd made French fries which turned soggy.
- What's your backup then? - I have this.
Fish and chips with the dip.
And I'm making some nice vinegar and olive oil dressing.
- Where are the chips then? - I couldn't make the chips.
Make some new ones.
You couldn't make chips? The easiest thing in the world!
[music intensifies]
First of all, there are many kinds of potatoes there.
Did you pick the right kind?
These are sweet.
[intense music playing]
Get some more potatoes.
I thought about it.
- Then get them. - Don't think.
The pantry is open for you.
I said, we have a chance, let's take it.
I went into the pantry to get the potatoes. Black potatoes.
'Then I decided to make French fries with black potatoes.'
I chopped them up and deep-fried them.
- [oil sizzling] - [tense music playing]
It's been bloody today. See?
I have put everything into this.
Just hoping to be in the clear.
[music intensifies]
Listen, you're doing a lot.
I know, I always do this.
What are you making?
I'm making 'tambda rassa kombdi vade' ravioli.
So it's Kolhapur meets Konkan meets Italy in one dish.
- I'm trying. - What's this?
- Mango? - This is my salad.
I haven't seasoned it yet.
- I don't think I'm going to. - So you still have to make ravioli.
- Yes. - Then poach the eggs.
- Correct. - You have only ten minutes.
Only ten minutes?
I have to work backwards. [frustrated grunting]
Celebrity cooks, you have ten minutes left.
You should have a clear idea of how you will plate the dish.
Get your plates, and start planning the plating.
- [clock ticking] - [music intensifies]
'Oh God!'
How can I plate it in ten minutes? I haven't made salad yet!
[knife knocking]
'My gravy is ready.'
Luckily, my ravioli came out good
thanks to the pasta maker. And I'm super excited.
So I decided to make ravioli 'vada'-style.
[tense music playing]
The two people I'm worried about,
honestly, is one, Gaurav.
Gaurav's mutton is already overcooked.
His elements are underprepared.
- And his counter is really dirty. - Just like Gaurav.
Well, if we're talking dirty counters...
- Rajiv gets the gold medal there. - Yes.
But I'm worried about Nikki today.
- Fish and fries? - Underwhelming.
It's just fish and fries.
[tense music playing]
Hmm.
For the first time, I made something good.
It's so good!
[uplifting music playing]
Wow!
Wow, Archana! Wow!
What are you going on about?
- Stop it. - Oh, shut up.
- Wow! - Look at her.
- You're disturbing us. - Wow!
- Nonsense.
'The toffee flavour is finally ready.'
And when I tried it, oh my God!
It transported me to my childhood,
to when I used to trick children out of toffees! [laughs]
It's refreshed those memories.
[uplifting music playing]
The celebrity cook that I'm impressed with today
- is Chandan. - Really?
- Chandan's made poached pears... - Poached pears.
- Along with... - Panna cotta.
- ...vanilla-flavoured panna cotta. - Does he know?
I had assured him that he could even make 'murabba' out of it.
[tense music plays]
Done, Kabita?
Sir, I don't know.
- Yes. - Yes, done.
Well, it still has to cool down and be done.
My dish is complete.
'My biggest challenge is figuring out how to plate the chutney.'
The plating is almost done here.
Abhijeet's a dark horse. His plate is ready.
Everyone else is still behind.
Usha's plate is ready.
Come on, everybody. Buck up.
You're done?
A while ago!
'I mean, she's sitting there, done with cooking.'
How can someone work so quickly?
I can never figure out Usha.
[music intensifies]
My 'rabdi' is burnt. My passion fruit sauce is burnt.
'My 'gulab jamuns' are ruined.'
I don't know if I'll have anything left for the tasting.
[tense music playing]
Celebrity cooks, last two minutes.
Start plating.
'I simply couldn't think of how to plate it.'
It's such a stressful day.
'All of my elements failed.'
The pantry was opened to us twice.
Still, I couldn't make the elements. Nikki, what are you doing?
'I just had to place the tail now. I'm plating'
but I look in the oven and they're burnt.
[intense music playing]
Oh man!
Then I put another batch in and they get burnt too.
'Seeing them burnt,'
felt like all those memories were ruined too.
I said to myself, 'Chandan, no way. This dish has to be good.'
'I'm going to try one last time.'
I put them in the oven
and just sat and waited in front of it.
[tense music playing]
Celebrity cooks, last one minute.
In a minute, we'll know who among you gets the advantage.
- Let's go. - Good luck!
[clock ticking]
'I didn't give up.'
'I took the Lord's name and opened the oven.'
'As soon as I picked it up,'
it came out in the exact shape.
'It gave me goosebumps.'
I quickly used it to finish the plating.
[tense music playing]
[knife chopping]
'I plated the cheesecake after it cooled down.'
It wasn't exactly what I'd envisioned,
'but looking at it made me feel the dish was incomplete.'
So I'm a little worried about how the tasting will go.
[intense music plays]
Celebrity cooks, last ten seconds.
'I didn't make the salad. I started the plating during the countdown.'
I hope I don't get the black apron.
- Ten! - Nine!
- Eight! - Seven!
- Six! - Five!
- Four! - Three!
Two!
- And one! - One!
Stop. Hands up.
- Step back. - Whoo-hoo!
Hey, Rajiv!
Time's up, step back.
Now stardom will feel the heat.
Now it's time for tasting.
First, we will call Dipika
and our dear Chandan.
- Go, Chandan! Go, Dipika! - Chandan! [whistles]
Last week, my performance was a bit weak.
Not weak, it was the worst.
'Is this really worth it?'
'Millions wait for a chance like this.'
'Just because you have it, don't dishonour it.'
I'm a little emotional.
'I just placed the dish before them.'
I said, present Chandan's dish.
- That's mine. - This is yours?
- Yes. - [uplifting music plays]
This looks like a Michelin-star chef's dish.
What was the thought behind the dish?
Sir, a kid belonging to the lower middle class
lives in his own world.
I'm talking about myself.
So whenever we would go out to the market with Mom and Dad,
I would go along with my little tote.
I would see these windows with candies and pastries
and cakes.
And my dad would never buy them.
So I'd just look at them and touch the window.
That's what was going on in my mind.
[hopeful music plays]
What would you call this dish?
This is panna cotta with poached pear.
In desi language, it's a 'murabba'.
- [laughs] - Can I give it an Urdu name?
- Sure, sir. - 'Hasrat'.
Wow!
'Hasrat' is a wish, of every kid peering into that window.
'When I grow up, I'll buy it.'
-'When I have money.' - Exactly, sir. That's the thought.
[hopeful music continues]
Guys, this deserves applause.
- [applause] - Whoa!
- Congratulations! - Ten on ten.
'What a flip!'
I mean, last week, his experience was so bad.
'And the turn he's made this week,'
it was just wow.
'Hasrat-e-Chandan'.
[intriguing music plays]
Chandan.
- Let's go! - Oh my God!
- Woo-hoo!
Very good!
Give me your hand.
[kisses]
Oh!
Too good!
Chandan, what a comeback!
Chandan, you've become a chef!
'I was reaction-less at the time.'
I couldn't even react.
I didn't know if I should laugh or cry.
No, not at all.
Going element by element,
the most essential part of poached pear is the butteriness.
[uplifting music plays]
I mean, like knife through butter.
Right? You've turned it just like butter.
Secondly, the flavour is all the way in.
Thirdly, the reduction you've made
is just the right amount of sour and sweet.
It doesn't overpower the pear.
Fourthly, the panna cotta could've easily turned into jelly
or into sauce.
I have no idea how you brought it right between jelly and sauce,
but, brother, ten on ten.
- Thank you, sir. - It makes me happy.
[applause]
The first tasting has set the benchmark pretty high.
- Oh! - Wow!
Dipika, what have you made?
'Achari mutton', a favourite of Shoaib's.
Paired with naan,
and apple 'rabdi'.
[suspenseful music plays]
Wow!
[suspenseful music continues]
When it comes to flavour,
the level of spice and the balance,
this 'achari' gravy is ten on ten.
- [applause] - Thank you.
[applause continues]
The naan is still moist.
It's outstanding.
When you say real comfort home food,
I would think of this.
Exactly, ma'am. Shoaib thinks the same.
Whenever he goes out for shoots
or he's had a tiring day and he comes back home,
he always craves this 'achari mutton' that I make.
- Love it! - Thank you.
[applause]
Usha and her dish.
- Please. - [laughs]
- Oh! - [applause]
- Come on. - [comic music plays]
Wow.
What did you make, Usha?
Fry chicken.
[knife clattering]
[suspenseful music playing]
What happened?
- Oh my God. - Oh my God. Usha, it's uncooked.
No, it can't be.
[suspenseful music playing]
- I put a knife through it. - See the chicken?
Usha, well, we could get sick if we eat this.
[tense music plays]
- Do you see? - Sorry, sorry.
- No, it's alright. It happens. - Don't apologise.
I checked the meat with a knife.
It's not a sure-shot way of finding out.
Firstly, sorry, we can't taste this.
[tense music plays]
The cuts you made into the chicken should have been deeper.
[tense music continues]
Usha, when the chefs come to you, you ought to listen to them.
Sometimes, you don't listen.
- Oh, come on. - They told you...
Because Vikas had already realised the problem.
- That's why he... - He should've told me.
- He did tell you. - Day before...
You mentioned the chilli oil and I quickly made it.
You're so good at getting hints.
- Sorry, sorry. - Don't apologise, Usha.
- We love you. - [tense music continues]
I am upset today.
The chicken is upset for not being cooked properly. I am, too.
Because things didn't work out for me.
[suspense music playing]
Abhijeet, what did you make?
Madam, I made a dim sum.
It has prawn stuffing.
I made some broth.
I used it in the dip.
- This is a prawn broth? - Yes.
I made the chutney using Naaga Chillies.
Let's speak about the presentation. This isn't thought through.
[tense music playing]
- Did you cook the prawn properly, Abhijeet? - Yes.
It still smells a lot.
[tense music playing]
Come and smell it.
- Come on. Smell it. - I made a fish as well.
Is it?
This is ruined.
He was done. He got an earful.
The chef said that it wasn't made properly.
Now it's my turn.
I made beer batter fried fish.
I made coconut vinegar salsa.
The dip is made of feta cheese and hung curd.
I also made red mirchi salad.
[tense music playing]
[grunts]
There is a really great heritage.
You could have made this using Rawa.
[tense music playing]
You could have killed everybody today.
I thought that as this is Celebrity MasterChef
I would do something unique and not use the rawa.
[tense music playing]
This is just a normal piece of fish
which is not even good.
I felt broken.
I felt very bad.
I might never have felt this bad before.
Both of our dishes had their faults.
I had one good feeling about all of this.
I am not the only one getting an earful.
My friend is getting an earful as well.
[suspense music playing]
Archana, what is the name of your dish?
Dome coconut cake.
It is made with mulberry.
There's also jaggery toffee sauce.
[suspense music playing]
No, it was very dry.
[suspense music playing]
Archana, let's talk about the taste.
It is very dry.
- It is very dry. - It is dry and crumbly as well.
Teja, what have you made?
I made tambda rastha kombdi wade.
I made Koshimbir ravioli.
I like the idea of fennel in Koshimbir.
You must have noticed it by now. I am always picking an Indian dish
and giving it an International twist.
If someone asks
'Have you tried ravioli?' I want someone to say
'Have you tried tambda rastha ravioli? Give it a try.'
[tense music playing]
You made this sauce.
I feel like this needs more refinement.
The sauce has to be fine.
If you had taken the broth of tambda rastha
I was also actually thinking it broth.
It would have become a classic broth.
It would have made us bang the spoons with joy.
This is the second time this is happening.
I got so close to making Chef Ranveer's spoon slap.
But I didn't get that.
- Rajiv, what lasagne is this? - Vegetable lasagne.
It is made of soya.
I made it a bit spicy to give it an Indian touch.
[tense music playing]
There's another form of white sauce where we add the cheese.
You made it with the spices.
That has blown my mind.
Thank you, chef.
This could be eaten in the English winter mornings.
It has a warm lasagne vibe to it.
I made gulab jamun cheesecake.
I made passion fruit sauce.
I wanted it to have that flavour.
[tense music playing]
Beautiful, isn't it?
This is so beautiful. Gulab jamun was beautifully made.
There are no lumps on Gulab Jamun.
There are no lumps. The texture is perfect.
I can see that.
Presentation-wise, it looks great.
[upbeat music playing]
What sauce is this?
Passion fruit sauce.
I thought that Gulab Jamun would be too sweet.
I wanted to give it a different taste.
Absolutely. The sour taste cuts out the sweetness.
[pensive music playing]
That was something.
- Mrs Kabita, the 'gulab jamun' was great. - The 'gulab jamun' is super.
[applauding]
Well done.
Faisu, what have you made?
Dabba Gosht puree with lamb chop and passion fruit emulsion.
[pensive music playing]
The puree is nice.
The puree is good.
[mellow music playing]
The chop is a little...
- It's a little tight. - It's like rubber. - Yes, ma'am.
- The sauce for Dabba Gosht - Excellent.
- Has landed spot on. - Thank you, sir.
The mutton should have been the hero of this dish
is the weakest link of this dish.
That has remained weak in this dish.
'I'm very happy from within.'
I'm a little sad, too.
If my lamb chop had been good, it would have been my best dish.
I made these lamb chops.
The mashed potato
which is beneath it, is of a different colour.
Along with that, there are some sauteed vegetables, which again
are there because I wanted to add colour to my plate.
Since this is my grandpa's dish,
I tried to shape the green dip in the shape of a green chilli,
because he loved his chillies.
Wherever he's watching me from
I made that green chilli shape with the green dip.
And the best thing on my plate
which I wanted him to see was
the glazing on the lamp chops.
I did it with rum.
He loved his rum.
So, I tried to emulate that in my dish.
I wouldn't have believed you last week if you said, 'I'll make a dish like this.'
My mom will also not believe it when she watches Masterchef.
[suspenseful music playing]
I'm loving the game of textures.
Thank you, Chef.
The textures are so contrasting
that your palate will never get bored.
After one bite, you'll want one more bite and another extra bite.
Gaurav, overall, there is an improvement.
Improvement in flavours, improvement in taste and improvement in balance.
There are some missed opportunities on this plate.
One is the rum glaze. It's very interesting and very good.
If you would have glazed the corn also slightly, then
the corn would have got a character. It would be a little different.
And for the mashed potatoes
- a simple tempering of cumin seeds would've made it different. - Yes.
- Isn't it? - Okay. - This way, you can
tweak it or slightly tune up, not everything,
but a few things. You can also play with the existing elements.
- That's good. - Thank you, sir. - Thank you.
- Good improvement, Gaurav. Keep it up. - Thank you.
'The choice of colours that little Gaurav had'
touched the hearts of the judges.
If the judges are touched, then all of you who are watching at home
will surely be touched by this.
[applauding]
As we said, the one who wins this challenge,
that winner will get a big advantage.
The three names that we call out. Please step forward.
Mrs Kabita.
[applauding]
- Chandan. - Whoa.. - Whoo-hoo.
- Well done. - Chandan.
Last week, neither you nor we or anyone other viewer imagined
- you'd be among the top three. - That you'd be a topper.
- I mean... - Oh-ho.
'They say, 'To win, you must lose.'
Today, I'm realising the value of winning.
And...
[tense music playing]
I'm praying that the third name should be mine.
[pensive music playing]
Dipika.
[cheering]
It's obvious that the dishes made by the three of you
were today's best three dishes.
'I'm not among the top three.'
Clearly, my dish was not so good.
It's a reality check.
It's okay. If Lord Ganesha wills
everything will be fine tomorrow.
- Archana, do you feel you should've been in the top three? - Yes, sir.
Sir, I was thinking that since yesterday.
- You've been feeling that way since yesterday? - Yes.
Your guesswork failed in your cooking today.
- Yes, sir. - Try to guess whose dish among these three
- was the best. Who has won? - Sir, Mr Chandan.
Chandan's dish?
Look, your trial for baking the cake failed.
And your guess about Chandan did not fail. It is Chandan.
- Whoo-hoo. - Chandan!
I'm very happy. Extremely happy.
My challenge
was 100% successful.
Chandan gets a very big advantage, which we will tell tomorrow.