As soon as I entered, I saw that it was snowing.
[dramatic music]
Everything looked different.
I wondered if I had come for MasterChef or to some hill station.
Now I understand.
They have really put in a lot of thought into it.
[everyone cheering]
Suddenly we saw Chef Kunal Kapoor entering.
I was so excited.
[dramatic music]
Namaste, everyone, I am Chef Kunal Kapoor.
Welcome, Chef.
This is a huge surprise as Chef Kunal is the original.
He was the first MasterChef.
And the original judge of the MasterChef family.
- I have something for all of you. - Amazing.
Wow.
Come on, let's all taste.
This has been made with selected winter ingredients.
Thank you, Chef.
You all please taste it
and tell me the ingredients.
[indistinct]
- Specifically. - It has 'kand'.
- Purple yam. - Perfect.
- Tejasswi. - I said it first.
You said 'kand'.
It's pronounced as 'kand' in Marathi.
- Peanut butter. - Peanuts.
White chocolate and dark chocolate.
[dramatic music]
Sanju is still thinking.
We are still discussing
when suddenly our judges enter.
Hello, Chef Kunal.
[contestants cheering]
Hello.
I had invited Chef Kunal as a guest
but he is trying to replace us.
How can I replace you?
- You are the life of this show. - You can replace these two.
And he is my life.
He was the judge when the first MasterChef had happened in India.
- Wow. - For MasterChef.
[clapping]
The original.
- How does it feel? Good? Has anything changed? - Very nice.
You have come at a great time.
- It's winter in India. - Yes.
- And just see here. - It's hot.
- It's summer here. - Mumbai is never cold
so we created a snowfall here.
Farah, on top of that, your hostness.
Hostness?
He meant hotness.
- I'd be happy without the S after the O. - Exactly.
Chef Vikas looks very handsome today.
- Amazing, Vikas. - Too hot.
- A star. - Too hot.
If you did not notice, I wore these clothes from my hotel.
So Chef, what did you bring for us today?
- Today's challenge is very simple. - Yes.
You have learnt the premise, it's winter.
Every season has some vegetables
or produce as we call it, specific to that season.
Fruits and nutes.
And today, you have to use that produce.
I was wondering what the winter produce was.
You only get ice in winter, nothing else.
I mean, "Winter on your plate".
So this was the challenge.
First, they gave us the feel of a hill station.
And then, threw us down from the same hill.
Show us now.
This challenge can be a bit tricky for me
because I belong to Mumbai.
And winter does not bring much difference here.
- How lovely, "Winter on your plate". - I love it.
The biggest challenge in today's challenge is going to be
finding the correct
winter ingredient hero.
Understanding it and then displaying it on your plate.
Chef Kunal has hidden
all those ingredients in the MasterChef pantry.
- He has hidden them? - Why?
Because the pantry has more then the winter ingredients.
Everything is there.
- It has everything. - Okay.
Everyone was just looking at each other's faces.
But this is celebrity MasterChef.
So we will constantly face new challenges.
- You have to find the winter ingredients. - Yes.
And then make your dish
using those winter ingredients.
Coming back to the challenge.
Let me remind you, that Chandan won yesterday's challenge.
And he has one advantage.
There is an advantage today
which will be revealed with time.
Chandan is a weak competitor but he outshined us today.
Last time, we saw two celebrity cooks were frozen for two minutes.
I am very worried about what was going to be done now.
The two celebrity cooks who make the best dishes today
will get an amazing advantage.
Today your cooking time is
60 minutes.
Which means an hour which includes
5 minutes in the pantry.
Oh, God.
All you all ready?
- Yes. - On your marks...
- Get...set... - Freeze!
- [Dramatic music] - Freeze.
Just joking, it's winter.
- Go! - Go!
- Where's the bucket? - Basket.
[overlapping voices]
As the crowd rushes and pushes inside Mumbai trains
all the contestants just rushed and pushed inside
the world-class Celebrity MasterChef pantry.
I hope no one steals from my basket.
Do we look like thieves to you?
She is looking at me and calling us thieves?
[dramatic music]
The door of the MasterChef world-class pantry is shut now.
Wishing you all the best.
- Do your best. - Let's go.
- Thank you, Chef. - 55 minutes left.
[dramatic music]
I am thinking what to make.
Because I belong to Kanpur where it gets very chilly.
Idea!
My mother used to make mind blowing
gajar halwa in which she added khoya etc.
But because this is Celebrity MasterChef
my twist is that I would make gajar halwa
not with the red carrots
but the special black carrots that are available only in winter.
[dramatic music]
My intention is always that
I blend Indian and international dishes
and make an innovative dish.
And I can match my story with it.
And so this time I will be matching Indian cuisine
with Lebanese cuisine.
So today I will make hummus with choliya,
and instead of tahini, I will add pumpkin butter.
And I'll be making my salad with raw sorghum seeds
and my lavash
is a combination of purple yam and pearl millet flour
which is generally eaten during winter.
[dramatic music]
If my wife asks me to do this at home, I can never do it.
But just see how quickly we are doing it here.
Today I am making mackerel fish with sesame seeds.
We eat a lot of fish in Punjab in the winter.
The fragrance of mustard leaves, just smell it.
It's amazing.
They look beautiful growing in the fields.
Pretty yellow flowers.
Have you ever been to a mustard field?
- Oh, Rajiv. - Let me work, please.
[funny laughter]
How will you know, you are from London?
I am from London but I am an Indian.
[dramatic music]
- Dipika, what are you making? - Yes.
I am making spiced guava ice cream.
Along with a small sponge
of the winter lemon which I found inside.
Paired with a cinnamon-flavoured crumble.
Your words remind me of a movie starring Shashi Kapoor.
In the film, it is snowing outside
and he asks his servant to bring him ice cream.
The joy of having ice cream in winter is amazing.
- But technically ice cream is not a winter dish. - Yes.
What are you serving with the guava ice cream?
I have paired it with a cinnamon crumble.
Then the base has a sponge made of lime zest.
Then there is a sweet compote
where I will soften and place these pieces.
There is a sponge, crumble, compote...
and ice cream. You have a lot of work.
- Keep at it. All the best. - Thank you.
The winter ingredient for my dish today
are the leaves on the garlic pods.
I had decided that it would be my winter ingredient.
My hero ingredient is the lamb trotters.
I quickly started boiling the water, and added yeast
added the trotters to it.
Then added the spices, bay leaves, cloves, curry leaves etc.
[dramatic music]
- Nikki. - Yes, ma'am.
- What's cooking? - Dhansak.
- Dhansak, my favourite. - Yes.
- What is the winter ingredient? - Pumpkin.
Pumpkin. Dhansak has pumpkin.
I don't think your dhansak will be ready in 50 minutes.
Let's see, taking the risk again.
Nikki, I want to ask you something in this winter vibe.
Amongst all your competitiors
who will you invite for a barbeque?
And who will you feed an ice cube and freeze?
- Tejassvi is my good friend. - Okay.
She is cooking better than me and so I will freeze her.
Did you see, this is called friendship?
- And for the barbecue? - I'll take Faisu.
Only Faisu has the barbecue-worthy body.
You cannot take Rajiv.
- And who would you grill if you had to? - Abhijeet.
Because Rahul and Anjali.
I understood.
- Let's go. - It's difficult.
A girl and a boy can never be friends.
[music playing]
I want to ask when is the wedding happening?
Oh God, there is still a lot of time left.
Not about Karan, I am talking about here.
- I have brought you an alliance. - Oh my God.
I am the match-making aunty.
- Michelin star chef and MasterChef. - he is my teacher.
Have you ever made lavash before?
I have made the normal one topped with sesame seeds.
No matter what you do
Chef Vikas always brings it back to food.
I was trying to brew such a good romance.
But I will definitely tell you
- to bake and try it. - These chefs, I tell you.
If it does not work then try it on the griddle too.
Like a normal roti on the griddle but I make it crisper?
- This is spoiling a good dish. - At least you'll have something.
At least you'll have a backup.
I have made this earlier.
I have made with yam and pearl millets earlier.
I am really liking the idea and the space.
It's very subtle. Like you said, it's the winter vibe so...
The sweet sunny fragrance.
If you've finished talking about food, can we talk about violins?
Oh God.
Can I please cook?
Everyone has become boring.
Come on Chef, let's go somewhere else.
[dramatic music]
Celebrity cooks, 20 minutes are over.
You have just 40 minutes remaining.
[dramatic music]
Chandan was the winner of yesterday's challenge
for the most amazing pear dish.
So he is getting a very big advantage today.
No.
I remember last time, someone's advantage
had become my disadvantage.
I hope that does not happen today.
Chandan had a very rough start in the first week
but is shining in this week.
Chandan your advantage is that at any time
you can call the No. 1 chef of India
Chef Kunal Kapoor
to your counter for help
for 5 minutes.
Whoa!
Wow, Chandan!
The world-class chef Kunal Kapoor.
People spend lakhs of rupees to call him.
Chandan can get his help
for free for 5 minutes.
Chandan, don't call him when things are beyond repair.
Call him before reaching that stage. Rest is as you wish.
His confidence has doubled because of yesterday.
He'll make it himself.
Can I call Chef instead of Chandan if his confidence is high?
Gaurav, you come into the top first.
Then I'll call whoever you wish to call.
Chef Kunal, I'm waiting for you. Please come.
Your 5-minute start...
Now.
Chef sir, I am...
How will you glaze it?
I will place the skin side down, cook it...
- I'll put the glaze on top. - On the top.
Then sprinkle the sesame seeds.
Then pick up the fish... If it's a thick one. Or it might break.
Coat it with these seeds
- and put it here. - Sir, it's not thick.
Then pour the seeds on it.
Alright, I'll sprinkle these on it.
- Alright. - 'He's a sweet guy.'
Was that the Chef Kunal Kapur?
It felt like talking to a cousin.
'The guy's asking me if he can help.'
I'll boil it a little,
then chop it and caramelise it.
So you want to caramelise and toss it?
- May I? - Sure.
- It'll be quicker. - [squeals]
- [laughs] - So don't boil them?
- The onion? Not at all. - Yes.
Toss it in some butter. It tastes amazing.
It would be great if you could add some sugar.
Chandan, you'll be on the top again?
[tense music plays]
See the caramel hue?
- Yes, sir. Thank you. - Perfect.
'So I'm playing gully cricket,'
and Sachin Tendulkar shows up to be on my team.
I would be so relieved.
You can get the runs and I'll win.
That's what was going on with Chandan.
Chandan.
- Chef Kunal is coming back... - So I add it when it's done?
- No, you can do it now. - ...in five,
- four... - Four!
- Hey, hold on. - Three!
- There's still a lot to do. - Two!
One. Five minutes are up.
- [claps] - I don't believe it.
[comic music plays]
Let's go get him. He won't come back.
[comic music playing]
Sir, one more minute. Let him be.
- No, we want our man back. - Chef Kunal,
- for my sake... - We want him back.
...you have to come back to us.
Let me help the poor chap.
- Add powdered carom seeds. - The five minutes are up.
Alright, sir.
Chef Kunal might just end up making the dish for him!
How will we critique the dish then?
- [blender whirring] - [tense music playing]
[sizzling]
Kunal, is Chandan your best friend? Why couldn't you leave?
We had to literally drag you here.
Well, I couldn't just leave without helping him properly.
Kunal, do you think Chandan used your expertise,
talent and fast thinking well?
Look, if you try to get on a moving vehicle,
they lose their footing. And he did well.
- He asked me if his plan was right. - Hmm.
When he realised he was pressed for time,
I caramelised the onions.
And while I did that, he asked me four other things.
Is he going in the right direction?
He's on the right path.
I hope it's done.
The mutton is still not cooked.
Stay right there, don't move.
Come on, man!
[sombre music playing]
It's falling apart. Do I add flour to this?
I always make it fine back at home.
What happens to you at home?
You're being so difficult here.
Come on, for me, you have to come together.
Stop messing with me, man.
O Mother Goddess, you're great!
Archana, are you talking to yourself?
Sir, you know, the corn dough wasn't coming together.
- People in Meerut watching you... - Yes?
...must be mocking you for not being able to make 'makka rotis'.
No, sir. I can make the rotis.
The tart is the problem.
But you only add the dough into the tart mould.
Sir, what do I do?
Can I give you a simple fix for making 'makka rotis'?
- Yes, sir. - You added water to the flour?
- Yes. - Reverse the process.
- What? - Boil the water.
Turn off the stove and mix the corn flour into it.
Mix it and knead it well. It won't come apart.
- Oh! - It will be soft and tasty.
Oh, thank you so much, sir.
- What's the filling? - Sir, 'sarson ka saag'.
Oh!
And, sir, I'm making 'kheer' with jaggery.
You're presenting 'makka rotis' and 'sarson ka saag' as a tart
- along with 'kheer'. - No, with some pickle.
You said 'kheer'.
Sir, that's an extra.
If I get some time, I'll make some.
- Make some. - Yes.
- Get it? - But tell me something.
- The' saag' inside the tart... - Yes?
How are we supposed to eat it?
The 'saag' needs binding.
Sir, do I make it tight?
- Yes! - Okay.
Tighten the 'saag'.
And the best way to tighten it is to add some cheese.
Let her do what she wants. We won't tell you.
Sir, he's already told me. [laughs]
- I'm pretty generous. - Thank you.
If I add cheese to the 'saag',
all the mothers in India will unite to thrash me with a broom.
'I didn't risk that.'
I didn't listen to Chef Kunal.
I got down to tighten my 'saag'.
[intense music plays]
'I decided to make strawberry sauce.'
The two sauces will be good contrasts.
Because the 'rabdi' is sweet and the figs are milder.
I'm hoping the strawberries will make up for the orange I missed.
So I cut up strawberries and mixed some mulberries for some tart.
'I added some chilli powder and salt to it'
'since I want it to be sweet and sour.'
- Kabita. - How's it going?
I don't think anyone feels great here.
Why? What's wrong?
It's the pressure.
Forget them. What about you?
What's the dish's structure?
They will be layered, served in a glass.
- Glass. - This will be the base.
Layer with 'rabdi', fig sauce, 'rabdi' again,
and finally, the...
Kabita, take care of one thing.
When we serve in a glass,
we keep the layers light.
We fold in some whipped cream
to make it palatable.
- But here, the fig sauce is heavy. - Yes.
The 'sitaphal rabdi' is heavy.
Right? The sesame layer will again be heavy.
So you don't want layers that are heavy for the palate.
Try and find a way to lighten them.
So that a person can eat the entire portion.
- Okay? All the best. - Thank you.
[tense music playing]
Guys, you have only 20 minutes.
They are starting the 20-minute countdown.
And I'm so stressed out.
I don't know what to do.
[music intensifies]
Celebrity cooks, you have 20 minutes left.
And we're turning up the heat
because Chef Kunal has a twist for you.
[gasps]
- My God! A twist? - Twist?
What?
[slowed heartbeats]
We're still grasping at the task.
[slowed heartbeats]
No, please.
Twist? When I hear that, I think of aubergines.
Oh, no. I hope it's not that. It's the worst.
'A twist in the challenge.'
Please pause the timer.
[intriguing music plays]
Please bring out the twist.
[tense music playing]
What is it?
Oh!
'They bring out a huge container. There's smoke coming out of it.'
We're all confused and looking at each other's faces.
Man, what is that? Is it a bomb?
[tense music continues]
I cannot do this. I can't.
This is liquid nitrogen.
And you have to use it in your dishes.
'What's this new thing now?'
I don't know about it. I have never seen it.
I haven't even heard about it, and there it is.
These chefs really stress us out.
It freezes things instantly.
How instantly? Wanna see?
[tense music plays]
[tense music continues]
- Oh! - Wow!
It's so beautiful.
- The rose is smoking! So nice. - Wow.
That fresh red rose went... [blows raspberry]
...just wilted.
- [tense music continues] - [wet crunching]
When Kunal crushed it... [ululates] ...it crumbled.
I thought, 'Wow, that looks cool!'
When working with liquid nitrogen,
you have to be cautious.
[tense music plays]
First of all,
with these gloves on,
you cannot put your hand inside the liquid nitrogen, okay?
Liquid nitrogen is really, really cold.
The glove will stick to your skin.
Secondly,
you must protect your eyes.
Thirdly and most importantly,
you will not eat it.
That is if you put something dipped in it
instantly in your mouth,
you'll get a freeze burn in your mouth. It will stick to your skin.
- Oh! - [tense music continues]
So, especially, the ones making a hot dish...
[tense music continues]
How will they make the liquid nitrogen their star?
It's what I want to see.
Now that's a true challenge.
[music intensifies]
And one more important thing.
This is for you and also our viewers.
Please do not try this at home.
We have special equipment here,
professionals and precautions in place to use liquid nitrogen.
Please do not try this at home.
Which is crazy. It can petrify anything.
It also could be your finger.
If you need help at any point,
all of us chefs have worked with liquid nitrogen.
We will come to you and help you,
but safety first. Okay?
Celebrity cooks,
your last 20 minutes
start now.
- [clock ticking] - [music intensifies]
I mean, I'm dealing with liquid nitrogen for the first time.
I have already planned the dish.
Now we have to incorporate liquid nitrogen into our dish.
'I cannot put the 'gajar halwa' into it.'
So I was thinking about how to use the nitrogen.
'I'm panicking a little about how I'd use it.'
Then I see the strawberry and the other fruits.
'I imagined cold 'rabdi' with the sauces'
topped with frozen fruits. Oh, it would be icing on the cake!
[tense music continues]
I cannot use the nitrogen anywhere in my dish,
but I have to use it.
'I see mint leaves on my counter.'
Maybe I could harden the mint leaves with liquid nitrogen.
I could then crush them and sprinkle them on top.
'This is icing on the cake for me.'
'My ice cream will be done quickly and well.'
'I quickly raised my hand'
so that they bring their twist to me.
I'm ready to inculcate it in my dish.
[tense music playing]
We wait.
We check.
If you pour it all in,
- it will seize up. - Okay.
- Just like an engine jamming up. - Yes.
- So we add it slowly, gradually. - Okay.
It will freeze slowly.
Now you add it, slowly.
[slowed tense music plays]
Final check. It's frozen.
Yes, it has.
- There you go. - Yes.
- Great. - Oh, wow!
Nice.
Lovely.
I always intend to learn something in this kitchen.
I think it was very fruitful today.
Liquid nitrogen and ice cream.
Wow!
Very nice.
Chef Kunal was standing with me.
I was learning from him. Today is a learning moment for me.
Thank you.
[upbeat music playing]
It was time for the presentation. I was using liquid nitrogen.
I decided to take a rose
and crush it on top of my dish.
It would make the colours enhance in my dish.
Celebrity cooks, you have five minutes left.
[time ticking]
Honestly, my dish had a very few elements.
I had to include liquid nitrogen.
I don't have much options to do that.
The only option for my dish is the Ponkh
which is sorghum.
I could include liquid nitrogen to that.
I have to layer my dish.
I made gajar ka halwa. Under that would be cream cheese.
Under that, it would be my chocolate crispy layering.
I have to layer all these onto my place very carefully.
There is only one piece that I made of each.
I only have one chance.
I am afraid that it would break apart.
I want it set in its place properly.
I strongly believe that this would be one of the best dishes.
Celebrity cooks, you have one last minute left.
Focus only on plating and finishing. Let's go. Let's go.
[upbeat music playing]
I only have one minute left.
This is where people make mistakes.
I was keeping myself calm and relaxed during that time as well.
Oh my God!
As I am hearing that, my mind just...
My head just kept ringing.
I am all sorted. My dish is ready.
The food looks great.
My presentation is good. I told myself, 'You will win today'.
I didn't even have any problems this time.
I am sorted. I am focused. I know what to make.
It is turning out just the way I imagined.
- Ten. - Nine.
- Wait, madam. Please wait. - When the countdown began
Nikki was getting restless.
'Wait, madam.'
'I still have to do something. Please wait.'
'Ah!'
'Please, wait.'
Please, wait. Please. Please.
- Seven. Six. - Please. Please.
Five.
- Please. Please. Please. Please. - Four.
Three.
Please. Please. Please.
Two.
One. Hands up!
Your time is up. Take a step back.
Now all the stars will feel the pressure.
[tense music playing]
I just left everything there. I am not even done with plating.
My mutton was raw. It was an incomplete dish.
Today's challenge was all about
using winter ingredients while making your dish.
It should represent the cold weather.
Now, it is time to taste.
But there's a small twist.
Yes, there is.
What are they doing?
There is a twist in every passing minute.
I can't function when I hear these twists.
Now the tasting
won't be done for all the dishes.
In the initial stage, we told you that your dish should be
innovative and presentable.
Winter produce should be visible in your dish.
Out of 11 celebrity chefs
we will taste only six dishes.
Oh my God!
This was the new twist.
It shook us all to our core.
This is a little heartbreaking.
I think that all of us have worked hard today.
Why don't you go for a walk?
- Let's go. - Check the dishes.
- Let's go. - Which plates look appetising enough?
Chefs came up to me.
I tried to speak, but they just left.
I don't think they liked that.
I won't lie.
I just knew that my dish won't be tasted.
Because I was not confident about my dish.
I won't get my turn today.
Abhijeet will get his turn. The chef touched his plate.
I was very worried at the moment.
I am just praying.
I want my dish to be good enough so that the judges choose me.
- Done? - Done.
[suspense music playing]
No matter what, my dish has to go for the tasting today, please.
I am just hoping that my dish must be one of the six chosen dishes.
Chefs, who is the first celebrity cook
whose dish is qualified for tasting?
[suspense music playing]
I think, first of all, I would like to call
Abhijeet.
Oh!
Yes!
I am very happy.
My dish was the first one to get tasted.
[upbeat music playing]
Abhijeet, what did you make?
I made Rabdi with Sithafal flavour.
I made Pannacotta with coconut flavour.
I have a few memories around the next element.
It is Chikki.
Abhijeet, it is said that our glance
searches for beauty.
- Your selection of plates is excellent. - Beauty.
You used liquid nitrogen at the end.
You kept it simple.
Sometimes, simple things work wonders.
Shall we eat, chef?
- Yes. - After you.
[tense music playing]
I would have wanted that pannacotta
had a different, bold flavour to it.
Pannacota should have been the highlight of the dish.
It is very generic and forgetful.
I agree. You should have flipped the ingredients.
You should have made sithafal pannacotta and coconut sauce.
It would have been better. This dessert is good.
I like the taste of it.
I am surprised.
You sing well. You cook excellently as well.
Combination of sesame and coconut
is working beautifully for me.
- Very nice. - Thank you, sir.
One dish has been tasted out of six.
[tense music playing]
Five dishes are left.
The next dish is...
I want my dish to get tasted by them.
It should at least reach the table. It should at least
get smelt, my Chef Ranveer.
Tejasswi.
Please get your dish.
[clapping]
All the best.
Tejasswi, what is the name of your dish?
Winter hummus lavash.
Which winter ingredients did you use?
I used Harabhara Chole.
- I made hummus out of it. - Yes.
Instead of using Tahini for my hummus
I used pumpkin-roasted butter.
- Oh! - I made lavash using pearl millets.
I also used purple yam.
This is a Maharashtrian dish that we eat during winter.
I also made Ponkh.
[tense music playing]
- There's a Punjabi influence to it. - Yes.
Is there a reason for this?
Your dish looks vibrant.
It must have a reason behind it.
[clapping]
As you can see
- we are all taking second bites. - Yeah.
- That's a good thing. - Yeah.
- I hope it is good enough. - It is yummy.
I think this is a very comforting dish.
It gives us a sense of comfort.
It keeps making us dig in for the next bite.
It has a continuity to it.
The dish is very tasty.
You have given it a great shade of green colour.
Brilliant.
[upbeat music playing]
[laughs]
This recipe definitely deserves
a million reels about this. I am sure of that.
Do you know why?
Because these ingredients can be found all over India.
- Exactly. - You gave a Middle Eastern exotic vibe to these ingredients.
Your innovation is the highlight of this recipe.
This dish is
a signature dish of yours so far.
Thank you.
There was a global milestone for Indian food.
It was when Madhur Jaffrey made
coriander chicken for the first time on TV.
- Yes. - It is said that the UK ran out of coriander.
- Oh! - It was a brilliant hit back then.
He was the first icon.
I think that after eating this, the craze for Choliya will go up.
Thank you. Thank you.
You can take it back. We will keep overrating this.
- Thank you. - The over-rating isn't good as well.
Thank you. Thank you, chef. Thank you.
- Give me your hand. - Right.
Give me your hand.
Thank you.
Alright.
The next dish is...
[suspense music playing]
Dipika, bring your dish.
Go, Dipika!
I got the 'Dish of the Day' yesterday.
My name hasn't been called out yet today.
I was getting anxious.
Wow. Pretty.
Pretty. Pretty.
Tell us about your dish.
I made spicy guava ice cream today.
I also made lemon cake.
I made cinnamon crumble along with it.
I tipped it with the compote of guava
and a little bit of strawberry to give it a little bit of colour.
Let's talk about presentation. It would be
unfair if we don't say that so far
- this is the most good-looking dish. - Very nice.
- It looks professional. - Fantastic.
It is a great presentation.
For me, this is restaurant level.
We always mention about MasterChef level.
This is MasterChef level presentation.
Thank you so much. Thank you.
This is a great way to represent ice cream.
The minute we put the spoon, it has smoothness.
We picked it up with the least resistance.
It didn't melt.
It should also stick to the spoon. It can't fall off even if we flip.
Just this technique is commendable. Excellent.
- Thank you so much. - Very good.
- Thank you. - Dipika.
This is tasty. If someone asks me as part of the test
about the flavour, I won't be able to say it.
- I couldn't guess the flavour. - Okay. Okay.
- Guava is very small in quantity. - Okay.
- I think chilli and guava are less, too. - Okay.
I saw it on your table. There was a guava.
It wasn't ripe. It was green.
- Yes. - I think
- that was the only mismatch. - Mismatch. Okay.
[tense music playing]
The next celebrity cook is...
Will I get called at least now?
Kabita.
[clapping]
I came to Celebrity MasterChef.
I came here with a lot of dreams and responsibilities.
In our society
every woman lets go of her dreams
and takes up their family responsibilities.
Her priority will be her children, family, and her husband.
A lot of people feel pressured with those responsibilities.
I took a step back. I left my job.
I started my YouTube channel in November 2014.
I started thinking about what I do all day long.
I prepare breakfast, lunch and dinner.
I thought that if I am cooking all day long
why can't I cook there as well?
With that thought, I started my YouTube channel.
I named it Kabita's Kitchen.
I kept posting videos.
My journey was difficult.
My YouTube family is now at 14.2 million subscribers.
The Journey of Celebrity MasterChef isn't mine alone.
It is a journey of my 14.2 million subscribers.
Those who live their dreams through me and believe in me.
[upbeat music playing]
What did you make?
I made sithafal rabdi.
I also made fig, strawberry, and mulberry sauce and put it in layers.
I also made crumbles.
I made a tuille of sesame seeds.
Kabita, your presentation is very good.
You used this surface to present your dish. The garnishes you used
has made a small plate within your bowl.
Which winter elements did you use?
I used custard apples, sesame seeds and figs.
I used strawberry and mulberry as well.
[tense music playing]
Oh my God!
I was getting more and more tense as I think about the dish.
I hope they give their review quickly.
You found a balance in this dish.
I think that is the highlight for me.
You created magic using sesame seeds.
It was very interesting.
You made a tuille with sesame seeds.
I can eat a whole box of these. Just these.
I think, rabadi, on its own is a very simple dessert.
It's not rocket science.
It is science when you pair it with
a type of fruit,
how much sweetness is needed, how much we need to reduce it,
what temperature would it be served at
and it's garnishing.
I think, by adding all components
one by one, like they say,
hammer on the nail.
Sometimes we put the dessert in one bowl, like rabadi,
you didn't let the palate get bored.
You kept changing the temperature,
you changed the texture, the flavour profile,
for me that is like the highlight of the dish.
We were talk about the fragrance of the winter.
- Fragrance. - It has it.
- Thank you, Miss Kabita. - Thank you so much.
Chefs, four tastings are done.
Only two are pending.
Who are those two?
[dramatic music]
Surprise! It's Chandan again.
Whoa!
Oh, my God! I was so happy.
[dramatic music]
Today, I've made mackerel fish with sesame seeds
and pea pur*e with mustard sauce.
Do you want to say anything about the presentation?
I would say, when you made this sauce
you knew you were going to present it like this?
It is very important that it's clean.
Sir, I've done it intentionally.
I didn't keep it symmetrical.
I've faded it out at the end.
He is not saying, the line is not proper.
He is saying, your sauce is coarsed.
- Okay. - So even if you want, you can't make a clean line.
- It's crooked. - It's crooked.
- Did you understand? - Yes. I did.
[dramatic music]
Mr. Chandu, your main protein
in this case, it's fish,
if you won't nap the protein with the sauce,
if there's no sauce below this,
the protein begins to dry up.
I don't believe
- you made two amazing dishes in two days. - Thank you, ma'am.
What's so unique today?
Sir, I thought he was going home in the next week.
Something changed,
he is being serious
or stopped cribbing.
Chandan got scuffed in the first week, now the fragrance is out.
Nice. Very nicely done.
[applause]
Come on, Faisu.
I'm in Top 6.
So I am very happy with it.
So best of luck, Faisu for the future.
[upbeat music]
This is a paya shot with khamiri roti.
First as you
can see the thing on my stick,
we'll take a bite.
Then we take a shot
then we'll have khamiri roti and in the end we'll have lemon pearl.
We'll make lemon pearl with the nitrogen.
Bring the nitrogen.
[upbeat music]
Now tell me which are the winter ingredients in this?
For my khamiri roti,
I've put the garlic...
- what is it called? Green coloured? - Shaving.
Shavings.
So that's my winter ingredient on it.
- Green garlic? - Yes, green garlic.
And
my hero dish is famous in winter. Paya soup. - Paya soup.
So these two are my strongest dishes, ma'am.
[upbeat music]
Faisu, look your thought is very interesting.
The idea to put the roti on top is very interesting.
The lemon props that you made
is also very interesting.
- But the dish is very salty. - Hmm.
This dish.. I'll tell you right now
we are giving two people an advantage and you are not one of them.
- Faisu, it's too salty. - Too salty.
It was a shocker for me.
But I understood
Faisu,
remember tasting is very important while cooking.
[applause]
Faisu, I'll tell you one thing,
there's a fine line between confidence and over confidence
just by tasting the salt
we can figure out if it's confidence or over confidence.
When there's too much salt,
it means the line of over confidence is getting breached.
Please check yourself.
I shouldn't repeat this mistake again in my journey
and they should only praise me.
- Is it done? - We said six. Are all six done?
I'm thinking, we can have one more.
I'm getting an itch for lucky seven.
- Shall we call one more? - Let's call.
The next dish is.. Gaurav, yours.
[applause]
Thank you, God, I want this chance.
I think
everyone should get an equal opportunity.
What are we showing to India?
We're cooking and they aren't even tasting it.
I don't understand, I'm sorry
I never get angry but today I felt it.
[intense music]
Gaurav, what have you made?
Like, Farah ma'am mentioned, who is the hero of the film?
- The hero of my film is carrot. - Carrot?
Carrot halwa is my favourite sweet.
And I've kept a fig with it
which is again an important dry fruit in the winter.
And there's cream cheese below it
and at the very bottom, that's a
chocolate cracker.
[intense music]
I think the top-down layer
of the halwa and cheese, it's amazing
until we reach the biscuit,
it's a tad problem.
This biscuit... it's a bit of struggle.
Hmm.
A little..
- Look. - It has cooled down.
It's not cooled down.
The thickness is too much.
I think, what's working is
carrot, orange
cream cheese and milk chocolate's combination
this halwa is outstanding. Stay happy.
Move forward, but.. but
the thing is about the final dish.
When things come together,
that experience matters. Two out of three
is not good enough to win MasterChef.
Thank you.
Alright, home cooks!
We didn't expect that we'll get such kind
of food in the second week. All of you were fantastic.
But today, we must select two contestants amongst you alll.
[intense music]
The celebrity cook who made the two best dishes today
they will get a big advantage
for the next challenge.
The top dish was
which we could eat every day. - Yes.
Any guesses?
You must have the hint.
Whose hand did I kiss?
Teju. - Wow.
At least 1.5 lakh reels would be made
for this recipe, I tell you.
You can call it your signature dish.
Thank you.
Chef Ranveer says, my dish
is today's best dish.
Today's second
dish because of which
second celebrity cook who will get an advantage, and that is
[intense music]
Miss Kabita.
Woah!
Rabadi on it's own is a simple dessert.
Science is when you pair it with
a type of fruit,
its sweetness, to reduce it,
the serving temperature,
and garnishing.
I think you used all these components..
it's a hammer on the nail. Perfect.
Whoa.
This week is going really well for me
I was in Top 3 yesterday
and today my dish is in Top 2.
So I'm confident that
I can go ahead, make amazing dishes
and I will work harder.